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Sauces/Dressings

Vegan Mac & Cheese (with Carrot Potato Cheese Sauce!)

March 14, 2019 By julia

Time to get saucy! Carrot Potato Cheese Sauce-style.

This week is all about creating that decadent flavour and texture, amping up the nutrients, and ditching the high fat, high calorie ways of those usual culprits in your typical creamy or mac n’ cheese pasta sauce (I’m lookin’ at you butter, cheese and heavy cream).

This sauce is so healthy, that there’s no shame in drinking it from the blender.

Actually, it’s highly encouraged.

When you’re just dying for that creamy pasta experience…but you don’t want to dose yourself with a big ol’ bowl of heavy cream sauce, this is the pasta sauce for you.

Carrots and taters to the rescue.


Vegan Mac & Cheese (with Carrot Potato Cheese Sauce!)
 
Save Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
A super healthy version of your typical mac & cheese, but still so creamy, flavourful and more than satisfying!
Author: Jules
Recipe type: dinner, lunch
Serves: 4
Ingredients
  • Pasta noodles of choice (around 450g)
  • 1 large head of broccoli florets, chopped (save stalks for your next hummus plate as dippers!)
  • 1 package vegan sausage (I used Field Roast from Spud. You can use code: 'CRVAN-MURJUB for 20$ off your first order)
  • Smokey Vegan Parmesan

  • Carrot Potato Cheese Sauce:
  • 3 medium-sized russet potatoes, chopped
  • 4 large carrots, chopped
  • 1 clove garlic
  • 1 tsp onion powder
  • ¼ cup miso paste
  • ⅛ cup dijon
  • ¾ cup nutritional yeast
  • Juice of 1 lemon
  • 1 tsp apple cider vinegar
  • ¾ cup unsweetened, unflavoured soy milk
  • pinch of salt and pepper
Instructions
  1. Steam potatoes and carrots for 10-15 minutes (until you can poke a fork through them)
  2. Add all the sauce ingredients to your blender, including the carrots and potatoes
  3. Bring your pasta pot to a boil.
  4. Place broccoli in the steamer (add more water if needed), and steam for 5 minutes.
  5. Back to the blender: blend sauce ingredients until smooth (you may need to use a tamper to help in the beginning, but it should blend on its own. Let it blend for a couple of minutes for optimal creaminess)
  6. Cook pasta of choice 1 minute less than what directions say.
  7. Meanwhile, heat a pan to medium, add 1 tsp of oil (avocado is best), then the vegan sausage. Cook for 5 minutes, flipping around every minute or so.
  8. *OPTION: to use 1 less pan, wait until the pasta is finished, and add the sausage to the bottom of the pasta pot while the pasta sits in sink in the strainer*
  9. Strain, pasta, then put back into the pot with the broccoli and sausage.
  10. Add the sauce to the pot and mix until each pasta noodle is super creamy delicious!
  11. Whip up some Smokey Vegan Parm to sprinkle on top!
3.5.3226

 

Tag @hookedonplants if you make this! I love seeing your creations.

For more inspiration and info on eating plant-based, sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

This week’s email is all about Colon Cancer Awareness month, and what doc’s to follow on instagram for the month of info!

Try the #PlantsForAWeek challenge by grabbing my new E-Book

Filed Under: Dinner, Gluten Free, Lunch, Recipes, Sauces/Dressings, Uncategorized Tagged With: carrot cheese, carrot cheeze, carrot potato sauce, hooked on plants, kids pasta, mac & cheese, plant based mac & cheese, potato cheese sauce, ready in 30, sauce, vegan carrot sauce, vegan cheese, vegan cheese sauce, vegan dinner, vegan mac & cheese, vegan macaroni and cheese, weeknight dinner

Creamy Portobello Cauliflower Fettuccine Alfredo

February 7, 2019 By julia

Even Mr. Alfredo himself would FOR SURE give this Cauliflower Fettuccine Alfredo a 10/10. Even without cream, butter or cheese at the party.

Cream-ified with cauli and cashews and simplified with just 8 ingredients, making it the perfect answer to your weeknight scramble-fest (just takes 20 minutes).

Kids will love it too.

Use this sauce for anything else you need to add flavourful creaminess to (lunch wraps, sandwiches, glory bowls…)

I’ve added in some portobellos, smoked tofu, and peas for extra Alfredo pasta pizzazz.

Double it up, so you don’t have to worry about dinner a few nights away (my tastebuds wouldn’t have any problem at all if this was on repeat multiple times a week).

Cauliflower for the win once again. Love you, you versatile bundle of cruciferous-ness.

Creamy Cauliflower Fettuccine Alfredo
 
Save Print
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
A creamy pasta minus the heaviness! Cauliflower is the star in this one, serving as the base for a deliciously decadent feeling Alfredo sauce. Throw in some smoked tofu for that bacon-y feel, and you have yourself a nostalgic favourite to trick any comfort food lover!
Author: Jules
Recipe type: pasta
Serves: 4-6
Ingredients
  • 1 large cauliflower, chopped (5 heaping cups of cauliflower florets)
  • 1-2 tbsp tamari
  • 2 cloves garlic, minced
  • 2 portobellos, sliced
  • 1 sweet onion, diced
  • ¾ cup soaked cashews
  • ¾ cup veggie broth
  • ½ cup nutritional yeast
  • juice of ½ lemon (about 1 tablespoon), plus 2 wedges for serving
  • ½ tsp sea salt
  • ½ tsp pepper, to taste
  • 1 package (350 g) fettuccine or rotini pasta (gluten free if needed)
  • ½ cup smoked tofu, chopped
  • Fresh minced parsley, or sage for garnish

  • Optional:
  • Smoked Vegan Parmesan
  • ¾ cup green peas
Instructions
  1. Steam cauliflower florets in a steamer basket with the lid on for 10 to 15 minutes until fork tender.
  2. Meanwhile, heat a pan to medium heat and add the onions, garlic and mushrooms. Sauté for 10 minutes using splashes of tamari and water to de-glaze the pan if they’re sticking at all.
  3. Cook the pasta according to the package directions. Drain well, pour it back into the pot, then set aside.
  4. Make the sauce! Blend the steamed cauliflower, lemon, milk, nutritional yeast, salt, and pepper with HALF of the sautéed mushrooms, onion, garlic mix in a high-speed blender. Blend until smooth and creamy.
  5. Add the cauliflower sauce to the pasta pot and stir well.
  6. Add the green peas (if using)and heat over low-medium until everything is heated through. Taste and add more salt, lemon or pepper if needed.
  7. Serve it up! Divide the pasta into bowls, and add a sprinkle of fresh minced parsley. Add any other veggies you feel would be delicious with this creamy concoction!
  8. Optional: sprinkle with this Smoked Vegan Parmesan.
3.5.3226

Tag me if you make this! LOVE seeing your creations.

@hookedonplants

Filed Under: Dinner, Gluten Free, Oil Free, Recipes, Sauces/Dressings, Uncategorized Tagged With: 20 minute dinner, cauliflower alfredo, cauliflower fettuccine Alfredo, cauliflower sauce, hooked on plants, pasta, plant based dinner, portobello pasta, ready in 20, vegan dinner, vegan food, vegan pasta, vegan pasta dish, vegan recipe

Vegan Mushroom Stroganoff with Garlic Cream Sauce

December 26, 2018 By julia

When there’s a ‘strog’ there’s an ‘noff’.

Too far? Ya, that’s a stretch. I just like the word too much.

But, not as much as I like the TASTE of this Vegan Mushroom Stroganoff!!! This is truly comfort-food to the max!

I’ve got a pretty picky hubby when it comes to taste-testing and recipe recommendations. And when I ask him what he wants for dinner, it’s always an old-time, nostalgic recipe from his childhood that he misses since going vegan, and I take this as an opportunity, no… a competitive challenge to veganize the sh#%t out of it!

That’s what happened on this particular night. Stroganoff, you say mister? You got it.

It’s meaty with mushroom-y texture.

It’s creamy from the insane garlic cream sauce.

It’s super flavourful with allllllll of them spices.

And, it only takes 25 minutes….plus 5 minutes to whip up a simple salad with whatever raw veggies and leafy greens you have kickin’ around, drizzle with one of these dressings, or my fave go-to oil free creamy nooch lemon dressing.

It’s pretty much a winner. As much of a winner as Michael Phelps at the Olympics.

Fair comparison.

Oh, and make sure you have a continuous supply of this garlic cream sauce in your fridge in a squeeze bottle, ready to drizzle on savoury meal. It’s ridiculously delicious, and makes everything seem mega-gourmét.

Ok, onto the recipe!


Vegan Mushroom Stroganoff with Garlic Cream Sauce
 
Save Print
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
This stroganoff with knock the socks off your next dinner party guests! Especially drizzled with this cashew-based, garlicky, creamy deliciousness!!! Prep time doesn't include soaking the cashews for the creamy garlic sauce!
Author: Jules
Recipe type: pasta, dinner, comfort-food
Serves: 4-6
Ingredients
  • 1 package of ribbon noodles
  • 2 medium yellow onions, chopped
  • 4 tbsp whole wheat flour
  • 3 cups mushroom or vegetable broth
  • juice of 1 small lemon
  • 2 tbsp tamari or soy sauce
  • 1 tsp tomato paste
  • 1 tbsp sage
  • 1 tbsp thyme
  • 1 tsp sea salt
  • 6-7 cups of mushrooms (use a mix! I used white and portobello)
  • 1-2 tbsp white wine vinegar
  • ¾ cup green peas
  • ¼-1/2 cup chopped parsley

  • Easy Creamy Garlic Sauce:
  • 2 cups cashews, soaked at least 2 hours in water, then strained
  • ¾ cup water
  • juice of 1 lemon
  • 2 cloves garlic
  • 1 pinch of sea salt
Instructions
  1. Cook pasta 2 minutes less than what is recommended.
  2. Oil-free sauté onions: Heat up a deep dish pan to medium, then add the onions. Sauté until translucent, adding a bit of broth as you go to prevent sticking.
  3. Add 3 tbsp of flour and ¼ cup of broth to the pan and whisk until combined.
  4. In a bowl, make a broth mixture by mixing together the tomato paste, tamari, lemon and 2½ cups of the broth.
  5. Add broth mixture to the heated pan a little bit at a time, stirring periodically as you go. Mix until it is bubbling and thickened slightly (about 5-10 minutes).
  6. Meanwhile, make your creamy garlic sauce: Add all sauce ingredients to your high-speed blender and blend until very smooth (at least a couple of minutes).
  7. Add ½ cup of the garlic sauce, plus the thyme, sage and salt to the pan, mix until combined.
  8. Add all mushrooms to the pan to simmer. Cover with your lid for a few minutes to cook them down.
  9. Add the white wine vinegar and 1 tbsp of the flour if you feel you need to thicken it more. Mix to combine.
  10. Add green peas and parsley, let cook for 2 more minutes.
  11. Mix in the pre-cooked pasta.
  12. Serve it up with a drizzle of creamy garlic sauce and a sprinkling of parsley!
3.5.3226

Tag me if you make this! (@hookedonplants on instagram)

We love seeing your recipes.

… and if you want more:

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Try the #PlantsForAWeek challenge by grabbing my brand new E-Book!

Filed Under: Dinner, Gluten Free, Lunch, Oil Free, Recipes, Sauces/Dressings, Uncategorized Tagged With: cream sauce, garlic cream sauce, garlic sauce, hooked on plants, hooked on plants recipe, mushroom stroganoff, plant based mushroom stroganoff, plant based stroganoff, ready in 25, stroganoff, vegan comfort food, vegan dinner recipe, vegan garlic sauce, vegan mushroom stroganoff, vegan pasta, vegan stroganoff, vegan weeknight dinner, whole foods dinner

Cheezy Chickpea Tahini Drizzle

November 9, 2018 By julia

Ahhhh the feeling of having that something in the fridge that will make any meal taste and look gourmét … Well, make this, and then you’ll get that warm fuzzy feeling. That feeling of… no matter what I make… it’s going to taste fantabulous with this drizzle-y goodness. This cheezy chickpea tahini drizzle is up there as one of my faves at the moment!

I love this because it’s not as heavy as making a tahini-only sauce.

Adding those chickpeas makes the sauce go further…meaning I can smother my dish even more liberally.

It really is all about the sauce. Dinners can be so incredibly easy when you have a pre-cooked grain, protein (bean, legume, tempeh, tofu), a bunch of greens or sprouts, and a whole lot of sauce.

Pro tip:

Each week, switch up the sauce, cook up a couple different grains and proteins, and use what ever raw veggies and greens that are on sale…and you have a quick, throw-together, uber nutritious, super delicious, stress-free DINS. You could even wrap this up and take it out to lunch.


Cheezy Chickpea Tahini Drizzle
 
Save Print
Prep time
5 mins
Total time
5 mins
 
An everything sauce to pump up that gourmét chef in you!
Author: Jules
Recipe type: sauce, drizzle, dip
Serves: 1 cup
Ingredients
  • ⅓ cup tahini
  • ⅔ cup chickpeas
  • 1 clove garlic
  • 1 tsp onion powder
  • 3 tsp tamari
  • 1 tbsp curry powder
  • juice of 1 lemon
  • ½-3-4 cup water
Instructions
  1. Blend all ingredients until smooth! I used the smaller blender attachment for my high speed blender. Add just enough water for it to be the consistency that you can drizzle.
3.5.3226

Tag me if you make this! (@hookedonplants on instagram)!

I love seeing your recipes.

…Want more?

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Try the #PlantsForAWeek challenge by grabbing my brand new E-Book!

Filed Under: Gluten Free, Oil Free, Sauces/Dressings, Uncategorized Tagged With: cheezy sauce, dressing, everything sauce, hooked on plants, sauce, tahini sauce, vegan sauce

Nacho Cheeze Fries… with a secret ingredient | Vegan + GF

September 6, 2018 By julia

Cheezy Poutine? Potato Nachos? Secretly Nutritious Cheese Fries? I DID NOT KNOW what to call this masterpiece. But, I think Nacho Cheeze Fries says it all, ya?

It’s nachos, but with fries.

It’s cheezy, but it’s a special cheeze sauce.

It’s mega nutrient-dense with the hidden ingredient of… red lentils!!!!

Red lentils are nutritional powerhouses, plus they have the magic ability to morph into a creamy sauce. In other words, they deserve to be the star secret ingredient to most things, especially this super delish, comfort-food kinda meal.

If you’re looking for a sneaky way to pump more plant protein into your kids (and yourself), look no further.

This is a good one for a back to school week dinner in 30 minutes. 

Serve it up with a side salad, or integrate the salad into the meal by wrapping each cheezy fry in a romaine leaf (my go-to lazy dinner).

You can get creative with your toppings too. I used smoked tofu (found at most grocery stores), for some smokiness and ‘meatiness’, and green onion to keep it fresh. Go for it though! Here’s some more ideas for toppers:

  • corn
  • beans
  • edamame
  • red pepper
  • artichokes
  • sautéed mushrooms
  • caramelized onions
  • veggie ground
  • cashew sour cream
  • pulled jackfruit

What ever you do, please show me by tagging @hookedonplants on instagram. I love seeing your recipes!


Nacho Cheeze Fries with a secret ingredient
 
Save Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
Satisfying in flavour and comfort, with secretly hidden nutrition! These nacho cheeze fries are a fun switch up to the typical nacho platter, with red lentil cheese sauce stealing the show. (Prep time doesn't include the optional lentil soaking)
Author: Jules
Recipe type: dinner, lunch, snack
Serves: 4
Ingredients

  • Fries:
  • 4 russet potatoes OR 2 large sweet potatoes, rinsed, scrubbed and dried, then sliced in ¼ inch thick fry shape
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp avocado or coconut oil
  • ½ tsp sea salt or Himalayan salt

  • Toppings:
  • ½ block smoked tofu, diced
  • 2 green onions, diced
  • 1 jalepeno pepper, sliced in thin rounds
  • Salsa of choice for the side

  • Red Lentil Cheese Sauce:
  • 1 cup red lentils (soaked a few hours if possible, then rinsed, for best nutrition and digestion)
  • 1½ cup water or veggie stalk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp salt
  • ½ cup nutritional yeast
  • ¼ cup soy milk, unsweetened, unflavoured
  • **optional: ¼ cup vegan mayo for extra creaminess
Instructions
  1. Pre-heat oven to 425°F
  2. Mix the chopped potatoes with the oil and spices (except the salt!) in a bowl until evenly coated. Spread them out on a parchment-covered (or reusable baking sheet-covered) baking pan so they aren't touching each other!
  3. Bake for 30-40 minutes, on the middle rack, flipping the fries over half way through.
  4. Season with salt when they're done.
  5. Meanwhile, cook the lentils: Add the lentils to the pot with 1½ cups liquid, bring to a boil, then simmer for 10 minutes (15 minutes if they weren't pre-soaked)
  6. Make the Red Lentil Cheeze Sauce: add the cooked lentils, garlic powder, onion powder, salt, nutritional yeast, mayo (if using), and soy milk to your blender and blend until smooth. Once blended, mix in the smoked tofu chunks.
  7. Layer it up to serve! Fries first, then cheeze sauce, then green onion and jalepeno. Enjoy!
3.5.3226

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Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants.

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Filed Under: Dinner, Gluten Free, Lunch, Recipes, Sauces/Dressings, Snacks, Uncategorized Tagged With: cheese fries, easy dinner, hooked on plants, lentil cheese sauce, lentil sauce, nacho cheese fries, nacho fries, plant based cheese fries, plant based dinner, ready in 45, sweet potato fries, vegan cheese fries, vegan dinner, vegan nachos, vegan poutine

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Hi, I'm Julia! I like to simplify plant-based eating and make yummy recipes. I'm a Registered Holistic Nutritionist, certified plant-based chef, Olympian, and I make cereal (Jules Fuel). Enjoy! Read more

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hookedonplants

🌱 Olympian | Chill Vegan | RHN & Chef
🏠 Whistler Realtor @jules.eliz.murray @living.in.whistler
☀️ Retreats

Who wants a cat?! 🐈‍⬛ Adopt Turnip & Parsn Who wants a cat?! 🐈‍⬛ 
Adopt Turnip & Parsnip :) 

Check out their bios on @whistlerwag website under Adoptables. 

Why buy when you can rescue these cuties !? 

Did you know when you work with us (Team Longmuir Murray @living.in.whistler - to find or sell your home in Whistler, a part of our closing gift alwayyyys is a donation to @whistlerwag ❤️ 

Who here is ALSO quite obsessed with all animals? 

#animalrescue #whistleranimals #adopt #catrescue
Pro tip: Stay consistent. You’ve got this 🐾 Pro tip: Stay consistent. You’ve got this 🐾

P.S. Wondering what all the cuteness is about?

Only for the bestest dog food ever: @virchewdogs
🇨🇦 Woman-founded
🚚 Delivered to our door
🌱 Plant-powered
🧴 Perfect for sensitive skin (just ask Zak)

Use code hookedonplants for a discount — link in bio or just message us ‘DOG FOOD’ & we’ll send more info. 

~ With love, Zak & Tez 🐶💛
Whistler people! Name where this is from & I’ll Whistler people! Name where this is from & I’ll give you extra high fives today 🏆 
The OG rainbow collard wrap 🤤 

PS: if I were to create a Whistler Vegan Guide, drop in the comments what can’t be missed ??!!

#whistlerveganguide #whistlervegan #veganwhistler #plantbasedfinds #plantbasedwhistler #vegantravel
15 Minute Protein-Packed Vegan Pesto ChickUn Fettu 15 Minute Protein-Packed Vegan Pesto ChickUn Fettuccine 

1) Soak soy curls in water for 10 mins, then strain and pan-fry in olive oil & @bragg liquid aminos
2) In a pan, sauté 1 onion, lots of crushed garlic, 8-10 sliced mushrooms 
3) Add vegan pesto (used @love.legrand), nutritional yeast, and the pan fried soy curls to that pan. 
4) Boil pasta of choice (drop your fave pasta below… macaroni? Penne? Fettuccini?
5) Strain then pour pasta into the pan of goodness & mixy mixy
*** optional: add mushroom benefits with 1 tbsp each of @staywyldorganics Immunity Blend powder, and extra protein with @complement unflavoured protein powder. Use ‘hookedonplants’ for a discount - links in bio. 

 
🤤 Devour. 

Anything can be veganized. 👌 

📌 Save this for your next 15 minute dinner recipe idea.

#vegandinner #veganpasta #pestopasta #15minuterecipe #easyrecipe #easyveganrecipe
Ok, I’m biased… but this mama has to be the mo Ok, I’m biased… but this mama has to be the most inspiring plant-based athlete out there.

@stephaniejdsloan always supporting, motivating, moving, adventuring (in braids), and top-cheffing it up with the goodness of whole plant foods.

Happy Mother’s Day to all the amazing mama’s out there. 💕 

#momsrule  #nomeatathlete
#plantbasedathlete #veganmom #mothersday
This isn’t just any tofu scramble… it’s next This isn’t just any tofu scramble… it’s next-level creamy and eggy thanks to 2 secret weapons:

🥄 Hummus for texture 
🧂 Black salt (kala namak) for that eggy flava flave

Serve it up with avo, tomato, and a drizzle of hot sauce for the ultimate #MothersDayBrunch moment 🥑🔥

🌱 Tofu Scramble Recipe - from the #hookedonplantsarchives 

Ingredients:
	•	½ large yellow onion, diced
	•	2 cloves garlic
	•	6 white mushrooms, sliced
	•	1 red pepper, diced
	•	1 tsp each: garlic powder, onion powder, paprika
	•	½ tsp turmeric
	•	1 tsp cumin
	•	½ tsp black salt (kala namak)
	•	¼–½ cup nutritional yeast
	•	½ cup hummus (use your fave — or try my Roasted Garlic one!)
	•	1 block medium or soft tofu (~350g)

Directions:
	1.	Sauté onion in a hot pan (no oil needed). Let it brown, then splash with water to deglaze as needed.
	2.	Add mushrooms, garlic, and red pepper. Cook for a few minutes.
	3.	Stir in spices + ¼ cup water.
	4.	Add hummus and mix until incorporated.
	5.	Crumble tofu into the pan with your hands (tiny crumbles = perfect texture).
	6.	Stir everything together and cook for a few more minutes until golden and hot.

Top with avo, tomato slices, hot sauce… or wrap it up in a tortilla 🌯

💌 Save this for your next brunch or breakfast for dinner (the best) and tag @hookedonplants if you make it!

#TofuScramble #VeganBrunch #EasyVeganMeals #HookedOnPlants #MothersDay #HummusHack #TofuScramble #BreakfastforDinner #PlantBasedProtein #VeganComfortFood #WeekendEats
… vegan for a decade and she’s still kickin’ … vegan for a decade and she’s still kickin’ 👌 

Plants have all the protein 🌱 💥 Who here is early in their plant-based journey? Need some tips? 

🐾 PS: These rescue dogs are thriving on plants too. Check the link in bio for info 🐾 

#vegan #veganolympian #plantbased #plantbasedtips #vegannutrition @virchewdogs
@alohaanimalsanctuary needs support right now. ➡ @alohaanimalsanctuary needs support right now.
➡️The GoFundMe page is linked in @alohaanimalsanctuary bio.

A few years ago, I had the beautiful experience of volunteering with Aloha Animal Sanctuary, and supporting their team with @complement products to help the volunteers and founders thrive—so they could give their best selves to the animals.

It’s a dream of mine to spend more time physically supporting farm sanctuaries. 
And to have my own one day… 💫 
… to rescue animals like the lucky ones you see here, living out their best lives.
Just putting that out there 🌱✨

💪🏽 The work, love and energy the founders have poured into Aloha is incredibly inspiring, but it comes with its challenges… Funding expenses being the main one. 

If you’ve got even $5 to spare, it could make a huge difference in helping save Aloha.

Since I don’t have my own sanctuary (yet!), the least I can do is share, volunteer, and spread the word.

& look back on the cute animal pics from my few days there. 

🐾 Hug a dog today. 
🐾Reconnect with the magic animals bring into this world.
🐾Donate if you can. 
🐾Visit a sanctuary. 
🐾Support the people doing this heart-led work.

🩵🐖🐓🐐
Need a serotonin boost? Hug a dog today. 10/10 re Need a serotonin boost? Hug a dog today. 
10/10 recommend.

PS: dogs can thrive on plant-based diet and it may actually extend their life 🎉 If you have sensitive pups, or don’t feel like feeding other animals to your family animals or want to try a more sustainable dog food for 🌍 try feeding them a vegan option. Check out the studies on @virchewdogs site, and try their starter pack (link in bio). Developed with vegetarians. Feel free to use ‘hookedonplants’ for a discount. 

Zak & Tez just love it. 
Tez actually vibrates with excitement every time. 😆 

#vegandogs #plantbaseddogs #dogfood #vegandogfood#adoptdontshop #rescuedogs #rescuedogsrule
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