Living the Farm
Sanctuary Life
L
iving the Farm Sanctuary Life
by Gene Baur with Gene Stone
is the “ultimate guide to
eating mindfully, living longer
and feeling better everyday.”
The book tells the story of Farm
Sanctuary, which was established in
1986, includes actionable advice on
going cruelty-free, and improving
the health of planet Earth. Here are
a few of the recipes featured in the
book, courtesy of chef Jason Wyrick,
The Vegan Taste and author of
Vegan Tacos.
Blood Orange, Olive, and
Basil Salad
Says Jason: “This salad, typically
made with whatever fresh oranges
are on hand and made with blood
oranges here, is a popular winter
dish throughout the south of Italy.
Fennel and red onion are popular
additions, but my favorite version
(this one) concentrates on the
interplay of the sweetness of
the oranges, the saltiness of the
olives, the pop of the basil, and
the smoothness of the olive oil.
It showcases one of the
quintessential elements of Italian
cuisine, namely that you don’t
need complicated recipes to make
outstanding food. You only need
outstanding ingredients and the
willingness to let them speak for
themselves.”
Makes 2 servings
Time to Make: 10 minutes
4 blood oranges or oranges of
your choice, peeled and carefully
chopped into bite size pieces
3 tablespoons chopped oil cured
pitted black olives or
¼ cup chopped pitted kalamata
olives
¼ cup finely sliced basil leaves
¼ teaspoon ground black pepper
2 tablespoons good-quality
extra-virgin olive oil (preferably
with a peppery finish)
¼ cup thinly sliced fennel, if in
season, optional
In a large bowl, toss together the
oranges, olives, basil, pepper, oil,
and fennel, if us ing. Let the salad
sit for 5 minutes before serving.
Make it low fat by omitting the oil.
Pancakes with Orange Moscato
Syrup and Pine Nuts
Says Jason: “I created this recipe
78
when I was leading a vegan food
tour in the south of Italy. Everyone
really wanted pancakes for
breakfast, but I wanted to
utilize some of the exceptional
ingredients we had. That included
a bottle of orange moscato, fresh
pine nuts, and oranges picked
directly from the orchard outside
the villa where we stayed.
It’s quintessential Italian.
Not a lot of ingredients so the
ones that are there can really
shine. Best of all, this is a
fancy breakfast that doesn’t
take any more effort than making
regular pancakes.”
Makes 4 servings
Time to Make: 15 minutes
3–4 tablespoons pine nuts
⅔ cup whole wheat pastry flour
¼ teaspoon salt
2 teaspoons baking powder
⅔ cup almond milk
2 teaspoons olive oil
grated peel of 2 oranges
¼ cup agave nectar
3 tablespoons orange moscato*
In a medium skillet over medium
heat, toast the pine nuts for
1 minute.
In a mixing bowl, combine the
flour, salt, and baking powder,
making sure they are evenly
distributed. Whisk in the
almond milk and oil until you
have a thin batter.
Bring a medium skillet to just
above medium heat. Add a very thin
layer of olive oil and wait about 30
seconds for it to heat. Pour about
⅓ cup of the batter into the skillet
and quickly rotate it a couple of
times to get the batter to spread
out. Cook the pancake for 2
minutes, then flip it and cook for 2
minutes. Remove and keep it warm.