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Hear The Truth About Leather! And Meet Vegan Mums!  On “Sexy Vegan” Radio
By Racine Hiet


A special guest on “Sexy Vegan,” the trailblazing, world-renowned pure vegan high luxury Fashion Designer, Elizabeth Olsen, owner of Olsen Haus who will give us an eye-opening look at the truth about leather.

Also joining us today are the fabulous “Vegan Mum,” Laura in England, and vegan beauty reviewer, Sunny.

Vegan Smythe’s song, “Vegan Parent.”

Stay tuned for featured vegan singer-songwriter Nellie McKay’s “The Dog Song,” a tribute to her dear dog.

The Audible Kitchen makes a Quebec traditional recipe. .Tourtiere…vegan style!

Tourtière (Double Crust Vegan-Meatless Pie)
▪ one double crust (your favourite pie crust pastry or use the recipe from the Vegan Quiche recipe broadcast 9/30/2012
▪ 1 large onion
▪ 6 celery stalks
▪ 2 large gloves garlic
▪ 1 tablespoon olive oil
▪ 1/2 tablespoon toasted sesame oil
▪ 1 bay leaf
▪ 1/2 tablespoon dried savoury
▪ 1/2 teaspoon dried rosemary
▪ 1 package vegan ground crumbles (such as Lightlife ‘Smart Ground’ or Yves ‘Ground Round’)
▪ 1 cube veggie bouillon dissolved in 1 cup hot water
▪ 1/2 cup dry red wine (or 1/2 cup unsweetened cranberry juice)
▪ 1/2 cup dry rolled oats
▪ 2 tablespoons ketchup
▪ 1/4 teaspoon each: allspice, cinnamon, nutmeg
▪ 1/8 teaspoon each: ground cloves, ground pepper
▪ enough unsweetened vegan milk to brush top crust.

Mince onion, celery and garlic by hand or in a food processor.  Heat the oils over medium-high heat in a large skillet and sauté the mixture. Stir to prevent sticking. Add bay leaf, savoury and rosemary. Mix thoroughly. Stir in the vegan ground; bouillon; red wine; rolled oats and ketchup.

Simmer, stirring occasionally, on lowest heat till thickened or about 30 minutes. Remove from heat. Take out the bay leaf. Mix in the allspice, cinnamon, nutmeg, cloves and pepper. Transfer to a glass bowl or spread on a cookie sheet and cool in the refrigerator or freezer.

Preheat oven to 350°F.

Lightly grease a pie pan. Roll out the bottom crust and line the pie pan. Add the tourtière mixture. Roll out the top crust and place over the mixture. Press the crusts together with a fork along the edge of the pie plate. Cut slits in top crust to allow for ventilation. Brush with vegan milk.

Bake for about an hour until golden brown. Serve warm with chutney, ketchup or nothing (how I like it!) or serve cold with mustard!

Freeze the leftovers for later!

Bon Appétit!

Back to “Sexy Vegan” Radio Shows

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