Episode 12: “… respects and enhances the freedom of others.”

Welcome to 12th podcast episode of Our Hen House!

In today’s episode, we will talk cupcakes – and we’ll tell you from where and because of why we just ordered 50 of them. Then, we’ll discuss Jane Goodall’s take on the core issue that is responsible for so many problems on the planet.

Joning us today will be chef and vegan cooking school owner, Christine Waltermyer, who will share her ideas on everything from cabinet essentials to the healing properties of vegan foods. (Bonus! Keep scrolling down for a yummy recipe from Christine!)

In our news section, we will discuss a very special animal sanctuary in Colombia, and a Maryland lawsuit that is ruffling some feathers. Then, we will talk about some very inappropriate behavior that petty legislators displayed toward an animal activist in Missouri. Finally, we’ll share some LOL activism with you, directly from the Gotham Comedy Club in NYC.

You can listen to our podcast directly on our blog (below!), or you can subscribe on iTunes. Also, if you like what you hear, please rate it on iTunes, and don’t forget to leave us a friendly review! Thanks!

Bonus: Here is a recipe, courtesy of today’s amazing special guest, Christine Waltermyer.

Millet Cauliflower Mash

If you like mashed potatoes, you’ll love millet-cauliflower mash. Smother with vegan gravy and enjoy a delicious version of this nutritious little powerhouse of a grain. You’ll also reap the anti-cancer benefits of cruciferous veggies like cauliflower.

INGREDIENTS

1 medium sized head cauliflower, broken into florettes
1 cup millet, rinsed and soaked overnight in 3 1/2 cups of water
1/2 cup minced parsley
1 tablespoon Earth Balance margarine or olive oil
Sea salt and pepper

Place cauliflower in a medium sized pot. Add millet, soaking water and sea salt. Cover pot and bring to boil over medium high flame. Reduce heat to simmer on low 25 minutes, until cauliflower is fork tender and millet is fluffy. Add parsley and Earth Balance margarine or olive oil. Mash coarsely with a potato masher and season with salt and pepper to taste. Serve with hot gravy.

Serves 4

Top Photo (of the chicken) courtesy of Jessica Mahady.