Living the Farm Sanctuary Life: The Ultimate Guide to Eating Mindfully, Living Longer, and Feeling Better Every Day, by Gene Baur and Gene Stone, is a vegan lifestyle book that is not only chock full information, tips and a roadmap for how to makeover or modify your lifestyle to become one that is happier, healthier and, at once, expands your heart and your palate. It tells the story of the voiceless, the lovable sentient beings, the animals that live at Farm Sanctuary. Farm Sanctuary is an organization that not only rescues farm animals, they provide a home for them to live their lives, loved and unharmed. Farm Sanctuary also advocates for farm animals and has been instrumental in passing laws to protect them.
Gene Baur, the president and co-founder of Farm Sanctuary, and Gene Stone, author of the number one New York Times bestseller Forks Over Knives, are the authors of Living the Farm Sanctuary Life.
With over 100 delicious plant-based recipes (from renowned chefs, celebrities, vegan food bloggers and others), a get-started top 10 list, this vegan lifestyle book makes it easy for anyone to take bite-sized pieces to begin, or make bigger changes all at once. It’s up to you. Living the Farm Sanctuary Life gives you the knowledge and the know-how to make positive changes. Knowledge is power. Gene Baur talks about living and eating in alignment with your values. In Living the Farm Sanctuary Life, Gene and Gene connect the dots. Pure gene-ius!
Living the Farm Sanctuary Life is broken into two parts. Part one is all about living happier, healthier and more compassionately. It’s about the animals and their stories, the bigger picture environmental and global impact of our food system, health and wellness, cruelty-free fashion and living. The second is about the food. It’s about how to make a vegan lifestyle work day to day, in the kitchen – setting up your vegan pantry (staples, ingredients, etc.), creating well-rounded, healthy plant-based meals, menu planning for the holidays and for every day.
The colorful photos transport you to Farm Sanctuary, bringing to life the human qualities, the sweetness of Farm Sanctuary’s residents and the beauty of the farm. It’s the next best thing to being there. The photos bring the book to life. Many photographers contributed and so beautifully captured the unique personalities of the animals, like Hilda, the very first rescue. At Farm Sanctuary, you have the opportunity and pleasure to see these amazing creatures happily going about their day, playing, relating to people and the other animals. All the animals at Farm Sanctuary (all toll about 1000 including pigs, cows, turkeys, chickens, ducks, geese, sheep, and goats) are rescues. You learn their stories, what happened to them and how they came to live at this sanctuary, this little slice of heaven on earth!
For anyone who thinks vegan food is a mystery, spoiler alert, this book pulls the curtain up to reveal that the Wizard of Oz is really just a guy. Vegan food is really just food… really, really good food!! (see below for vegan taco recipe)
Happy noshing for your body, mind, and soul!
Quotes from famous people, past and present, are sprinkled throughout the book, calling out key takeaways page by page. There’s so much wisdom, heart and information packed into Living the Farm Sanctuary Life.
Tacos with Salted Grilled Plantains, Salsa Verde, and Pepitas
Jason Wyrick, executive chef of The Vegan Taste and author of Vegan Tacos
Says Jason: “If the tortilla is the soul of a taco, then the filling is the body, and fresh lime and spicy salsa are the life of it. It’s the fusion of all three of these components that makes tacos the perfect handheld meal. Because the traditional tortilla for a taco is only about 51⁄2″ in diameter, one serving is usually two or three tacos—or four if you’re hungry!”
Makes 12 tacos
Time to Make: 25 to 35 minutes
2 cups fresh masa (corn dough for making tortillas) or 12 small premade corn tortillas
2 medium semi-ripe plantains, peeled
1 tablespoon garlic-infused oil
Grated peel and juice of
1 teaspoon salt
1 teaspoon ancho chile powder
11⁄2 cups salsa verde
3⁄4 cup toasted pepitas
2 cups shredded red cabbage
Heat a grill, preferably using mesquite wood. If using a gas grill, bring to medium heat and add soaked mesquite chips in the smoking box.
While the grill is coming to temperature, make the tortillas. Bring a griddle or comal to medium heat. Lay plastic wrap over the bottom flap of your tortilla press.
Take 2 to 21⁄2 tablespoons of the masa and form it into a ball. Lay this on the plastic wrap, just slightly off center toward the hinges of the press. Lay a sheet of plastic wrap at least the size of the tortilla press flap over the masa ball. Press down firmly until the masa is flat and you have a tortilla ready to be cooked. This takes a little practice, so if your first few tortillas don’t turn out right, simply re-form the dough into a ball and press it again. Make as many uncooked tortillas as your griddle can handle before laying them on the hot griddle. Typically this will be 2 to 4 tortillas. Make sure to press each tortilla in its own plastic wrap and keep them in the wrap until you are ready to lay them on the griddle.
Remove the top layer of the plastic sheet. Flip the tortilla over and remove the other layer. Gently lay it on your griddle. Cook the first side for 30 seconds to 1 minute, or until you see the edges of the tortilla change color.
Flip the tortilla over and cook for 1 minute. Flip it back over one more time and cook it for another 30 seconds. Remove the tortillas from the heat, stacking them and keeping them covered so they don’t dry out.
Brush the plantains with the oil. Grill them until they are heavily browned on both sides. Remove them from the grill and chop into bite-size pieces.
Immediately toss them with the lime peel and juice and then the salt and chile powder.
To each tortilla, add the plantains, 2 tablespoons of the salsa verde, 1 tablespoon of the pepitas, and the cabbage.
Many thanks to Farm Sanctuary and Rodale publishers for providing us with a review copy and allowing us to post this recipe.