Posts by Meryl Fury
Day 2 – Sheldrick Wildlife Trust Orphaned Elephant Project
Day 2 continued with a trip to the Sheldrick baby elephant nursery. Located inside the Nairobi National Park, Our visit to the nursery was a high point of my visit to Kenya. And you know, elephants are pretty, wild and vegan! The orphanage was first conceived in the 1940s by David and Daphne Sheldrick. The…
Read MoreDay 2 – Arrival in Nairobi, Kenya
We arrived at Jomo Kenyatta International Airport late on Thursday evening. Our tour guides met us as we exited the arrivals terminal. From there, we went to our hotel. The first night’s accommodations were at the Fairview Hotel http://www.fairviewhotel.website. The Fairview is located across the street from the Israeli Embassy. Because of this, security is high…
Read MoreDay 1 – Outbound Departure Heading for Kenya
SO there I was, visiting Kenya. My plan was to document this trip as a vegan traveling far from home. I thought I would be able to blog a couple times a week, but unfortunately, the wifi was totally unreliable in most of the places I stayed. That means I am documenting the vacation now,…
Read MoreJourney to Africa. Vegan Traveling in Kenya.
I eat a whole food plant based diet (WFPB). That means when I eat, I eat healthy food 99% of the time. I do not eat any animal products. I avoid cakes and pastries, white sugar, white flour and soy. My diet can be a challenge in a lot of situations, even here in the…
Read MoreCreamy Lemon Garlic Sauce for Noodles or Salad
Cashew cream, garlic, and lemon dance together in this light and full flavored sauce. Course: Lunch, Main Course, Salad Cuisine: Original, Vegan Servings: 4 servings Equipment Measuring Cups and Spoons sauce pan with lid Ingredients 1 cup coconut milk yogurt plain, unsweetened 1 tsp lemon juice fresh squeezed ½ tsp garlic fresh pressed or minced fine ½ tsp TsarDust Memories Russian Style Seasoning from Penzey’s Spices ⅛ tsp lemon zest salt to taste Instructions…
Read MoreOil-Free Roasted Vegetables LOW and SLOW
Who doesn’t love roasted vegetables? Ok…Silly question. We spent quite a few cooking sessions trying to find an oil-free roasting method that yields flavorful and crispy roasted results, regardless of the vegetable chosen for the task. The trick is steam prep the vegetables, use a cast iron pan and low slow heat. Course: Appetizer, Main Course,…
Read MoreMeditation Practice for Acceptance
“Comfort Thoughts” It is Spring of 2019 in the American Heartland.Since the season changed we have had 2 big, crazy blizzards here in SouthEast Wisconsin, terror attacks in Sri Lanka, calls for impeachment at the highest levels in Washington DC, flooding devastating the midwest, catastrophic cyclones and flooding in Africa, school shootings….… It has been…
Read MoreMoroccan Vegetable Tagine
Moroccan Vegetable Tagine-In a Crock Pot The herbs and spices mixed with roots and fruits in this stew come together like a well-orchestrated symphony. Serve over potatoes, quinoa or your favorite whole grain. Prep Time – 1 hr Cook Time – 3 hrs Course: Main Course, Side Dish Cuisine: Moroccan Keyword: Almonds, Cinnamon, easy, oil-free, potato, quinoa, root vegetable, tomato …
Read MoreSaw this at a friend’s house today. What a relief!
Cashew Ricotta – Basic Version
Cashew Ricotta – Basic Version Adapted from MinimalistBaker.com See Notes. This ricotta can be used either as is, sweet (think cannoli), or savory (think lasagna). It all depends on the dish and what else you mix in. Expect a final yield of about 3 (+ or -) cups cashew ricotta Ingredients 2 1/2 Cups raw cashews, soaked…
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