I love to cook, I actually spend almost all my time cooking. Then again there are those days when you are repeatedly clawing through the fridge to see what you have to eat and nothing feels like soothing your taste buds. So, I would really like something quick and easy, keep in mind I don’t want a $20 snack, kind of like PB&J or something.
And if you have any delicious vegan recipe that doesn’t fit my request, post it anyway just clarify why it doesn’t fit, etc: “IS NOT EASY…” or “IS NOT CHEAP”. Oh and some yummy desserts would be of help 🙂
Fry a chopped chilli, onion and garlic clove in a pan for 5 mins. Add 1 diced sweet potato, 1 small cauliflower cut into florets and 150g red lentils. Pour in 250 ml soya milk, 300ml vegan stock and 50g grated creamed coconut. Simmer for 30 mins until cooked. Serve sprinkled with chopped coriander leaves.
Tomato, Squash and Spinach Curry
Cook a halved and sliced onion in a little oil until soft. Add 2tbsp madras curry paste and cook for 3 mins. Add 1 small chopped butternut squash, 5 quartered tomatoes and 200ml water and stir. Cover and simmer for 15 mins until the squash is cooked and the tomatoes have broken down. Stir through 100g chopped spinach and wilt. Season, cool and freeze. To reheat, defrost overnight in fridge, then heat thoroughly and serve with basmati rice.
Fry a red onion, red chilli, and garlic clove in oil for about 10 mins. Add a can of chopped tomatoes, 1 tsp each paprika and turmeric and 1 can chickpeas. Bring to the boil and simmer for 15 mins. Stir in 1 tbsp tamarind paste and spinach. Cook until wilted.
Chilli Bean Toasts
Place 2 x 400g cans of mixed beans, 1 tsp chilli flakes, 1 crushed garlic clove, 500g passata and 1 tsp brown sugar in a pan. Simmer all the ingredients together for 10 mins. Spoon on toast to serve, or use as a jacket potato filling.
Cook 300g spaghetti in a pan of boiling water. Tip in 200g of trimmed green beans and 50g frozen peas. Cook for a couple of minutes. Drain, reserving a little of the water. Place in a pan and stir in 120g jar of vegan pesto.
Bean And Butternut Chilli
Heat olive oil in a saucepan and saute a chopped onion, 2 crushed garlic cloves and 1 chopped red chilli. Add 2 cans chopped tomatoes, 1 tbsp brown sugar and 1 cubed butternut squash. Bring to the boil then simmer for 30 mins until tender. Stir in a can of cannellini beans and serve.
Fry a handful frozen onion, adda tin of tomatoes, a tin of kidney beans (drained), mushrooms and sweetcorn kernels. Add chilli powder to taste, and cook for 10 mins. serve with rice.
To serve 4, gently fry a chopped onion and when soft add a tin of chopped tomatoes, 8 lightly browned vegan sausages, 2 sliced peppers, 500ml veg stock, a tin of kidney beans (drained) and 1 tsp smoked paprika. Simmer uncovered for 30 mins and serve in bowls with chunks of crusty bread for dipping.
Linda McCartney Sausage Casserole
Cook a packet of Linda McCartney sausages as packet instructions and place in an ovenproof dish. Add 1 chopped onion, a 400g can of chopped tomatoes, 1 chopped red pepper and 4oz sliced mushrooms. Add 1/2 pint of water, cover and cook in the oven at 180c/350f/ gas mark 4 for 1 hour. Remove from oven and stir in 3tbsp instant vegetable gravy granules to thicken the sauce and return to the oven for a further 15 mins. Serve with mashed potatoes and vegetables.
Fuss-Free Seasonal Stew
Place 1kg diced root vegetables in a casserole along with an onion (quartered), a handful of pearl barley, 600ml veg stock and seasoning to taste.Cook in a hot oven for an hour, then thicken with 1-2 tbsp vegan gravy powder.
Beany Mince Bake
Cook soya mince in vegetable stock, and when ready stir in a tin of baked beans. Top with mashed potato, dot with vegan margarine and bake until the potato goes crispy.
Simple Rice Salad
Cook a large saucepan of long-grain rice according to pack instructions, drain and allow to cool. In a jug, mix 5 tbsp olive oil with 1tbsp wholegrain mustard, 1 tbsp vinegar and lots of salt and pepper. Add to the rice a drained can of sweetcorn kernels, a drained can of mixed beans and finely chopped red pepper, cucumber and celery. Stir in the dressing and serve.
In a large pan with a lid, saute 1 onion in 4 tbsp olive oil. Add a mixture of roughly chopped courgettes, garlic, celery, peppers, tomatoes, olives, fresh herbs, 8 whole peppercorns and a little stock. Simmer for 40-60 mins and serve hot.
Cannellini Bean and Vegetable Stew
Finely chop 2 leeks, 2 celery sticks, and 2 garlic cloves and place in a large saucepan with a lid. Add a combination of root vegetables, chopped, 1 large tin of cannellini beans, (drained) 100g whole barley, a bouquet garni, 1 tbsp wholegrain mustard, and 4 veggie sausages chopped into 6 pieces. Cover with stock and cook for 50 mins.
Black Eyed Bean Stew
In a fire proof casserole dish saute 1 chopped onion then add 1 tin black eyed beans (drained), 2 bay leaves, 1 tsp dried thyme, 2 tsp tamari. Roughly chop and add 2 carrots, 2 parsnips, 1 medium swede, 4 medium potatoes, 8 brussels sprouts cut in half, half a tin of chopped tomatoes, 4 tbsp red wine ans 2 cups of veg stock. Place in a moderate oven for 50 mins.
Hob Top Chickpea Stew
Saute 2 sliced onions in a little oil until soft. Add 2 chopped garlic cloves, 1 bay leaf, 1 tsp paprika, pinch of cayenne, 1 tin chopped tomatoes and 150ml veg stock and simmer gently until well cooked and starting to thicken. Stir in tomato puree, 400g tin of chickpeas and 2 tbsp parsley. Simmer for 5 mins more and serve.
To serve 4, fill a roasting tin with a single layer of vegetables, cleaned, trimmed and cut into 3-4 cm square chunks. Finely chop 2 sprigs fresh rosemary, 4-5 fresh sage leaves and 5 large, peeled garlic cloves and mix together. Season to taste and spread the mixture over the vegetables. Drizzle with around 5 tbsp extra-virgin olive oil, toss well and bake uncovered in a pre-heated oven at 200c/400f/Gas 6 for 25-30 mins or until the vegetables are browned and tender. If they start to brown too much on top, turn and baste halfway through cooking time.
Chop and boil together 1/4 head of cabbage, 1 large onion, 1/2 a swede, 2 large potatoes, and 2 tbsp cooked beans for about 30 mins or until tender. Pour off all the water then add 2 litres veg stock and a tin of chopped tomatoes.
Chilli And Sweetcorn Soup
Heat a little in a pan and saute a chopped onion and 225g peeled potatoes for 2 mins. Add 1lt veg stock and simmer until the potatoes are tender. Add a 575g can sweetcorn and heat through. Puree until smooth adding 1tbsp sweet chilli sauce and a little soya cream.
Saute 1 chopped onion in olive oil until soft. Shred 1 head of savoy cabbage and stir in. Add 2-3 cloves minced garlic and 1 litre of veg stock and bring to the boil. Add 1 tsp soy sauce and simmer over a low heat for 30 mins.
Green Pea Soup
Simmer 900g frozen petit pois, a large chopped onion and 6 garlic cloves with 1.2lt water for around 10 mins. Whiz until smooth, add more water if necessary, season and serve with hot or cold with warm bread.
Chilled Minted Pea And Courgette Soup
Saute a shallot with 450g chopped courgettes for 5 mins. Add 700ml veg stock, a handful of mint leaves and 200g frozen peas. Simmer for 5 mins; blend until smooth and cool. Stir in a little soya cream and season with black pepper.
Pumpkin & Apple Soup
Heat 2tbsp oil in a pan and saute 2 chopped leeks and 2 chopped potatoes for 5 mins. Add 2 garlic cloves, 2 chopped eating apples and 450g chopped pumpkin or butternut squash. Pour over a can of coconut milk and a little veg stock to cover. Simmer for 15 mins until tender. Puree until smooth, adding a little veg stock to thin if needed.
Fry 1 chopped onion and 3 crushed cloves garlic until soft. Add 1 tbsp curry powder and cook, stirring for 1 min. Add 1 litre of vegetable stock, 2 tbsp tomato puree, 1 tin of chopped tomatoes and 2 tbsp of peanut butter. Cook, stirring until the peanut butter has dissolved and the soup has thickened.
Tofu And Tahini Sarnie
Press 500g of firm tofu to remove any excess water then pat dry. Crumble into a bowl and mix with half a chopped onion, half a grated carrot, 5 tbsp tahini, 3 tbsp sunflower seeds and 4 tbsp brown miso. Refrigerate and serve in a pitta.
Bean Sprout Booster
Wash and dry 1 bag of beansprouts and a bunch of watercress and place in a bowl. Add 200g chopped walnuts and 2 chopped spring onions. Peel, stone and mash 1/2 an avocado together with 2 tbsp walnut oil, 1 tbsp rice vinegar and 1 tsp light soy sauce. Add this dressing to the salad, toss well, season and serve.
Super-simple Pea Tagliatelle
Cook 400g tagliatelle according to packet instructions. Meanwhile, cook 250g frozen peas in boiling water for 3-4 mins. Drain the pasta and return to the hot pan, then add 100g rocket and 4 tbsp extra virgin olive oil. Stir, cover and let the rocket wilt for a minute. Add the cooked peas, lots of black pepper and a squeeze of lemon juice, stir again and serve at once with vegan parmesan on top.
Roasted Vegetable Wrap
Chop 200g each of peppers, onions, aubergines, sweet potatoes and mushrooms into 2.5 cm chunks. Toss in 1 tbsp olive oil and 1 tbsp Cajun seasoning and roast at 200c/400f/Gas 6. Spread 1 tbsp houmous over a tortilla wrap and fill with hot roasted vegetables.
Vegan Nicoise Salad
Boil 150g new potatoes and 50g green beans and quarter them. Shred 1/4 iceberg lettuce. Mix the potatoes, beans and lettuce together with 5 cherry tomatoes and 2 sliced spring onions. Add 15g black olives and top with 50g smoked or plain tofu, diced.
Tuscan Bean Salad
Tear a ciabatta loaf into small pieces and toast. Whisk together 4tbsp olive oil, 3tbsp lemon juice and 1 crushed garlic clove. Place the bread in a bowl 2 chopped roasted red peppers, 1 small cucumber deseeded and diced, 2 chopped tomatoes, a handful toasted pine nuts, a tin of cannellini beans and some chopped basil and mint leaves. Pour over the dressing to serve.
Banana and Almond Bars
Blend 250g ripe bananas with 4 tbsp sunflower oil and a little cinnamon and nutmeg. Add 50g almonds to the blender together with 50g desiccated coconut, 50g oats and 1 apple, peeled and grated, and blend for a few more seconds until you have a nice ‘workable’ mix. Smooth out into a flexible baking tray and bake in a medium oven for 30 mins or until golden brown and cooked through.
Smoked Tofu Kedgeree
Saute a finely chopped medium sized onion until soft. Add a pinch of turmeric, 2 tbsp chopped parsley, one packet smoked tofu cut into small dice, 115g cooked rice, and season well. Serve as part of a vegan cooked breakfast.
Stir-fry 3 garlic cloves with 1 tbsp vegan red curry paste and some cubed firm tofu and cook for 3 mins. Mix with cooked rice, soy sauce and a chopped onion.
Heat some tomato juice with cooked brown rice. Add fresh spinach, chick peas and lemon juice to taste. Cook for 5 mins and toss with lemon zest.
Tex Mex Rice
Whisk together red wine vinegar, dijon mustard, olive oil, salt and lime juice. Pour over chopped tomatoes, peppers and olives and mix into rice.
Tomato And Garlic Rice
Cook some rice in stock. Add 1 minced garlic clove, chopped spring onion, sweetcorn, a finely chopped tomato and pepper. Heat through.
Saute a chopped onion in vegan margarine. Add some rice and raisins. Cover with stock, bring to the boil and simmer for 20 mins. Fold in almonds and parsley.
Mix some chopped tomatoes and butterbeans with half a bulb of fennel, chopped. Place in a dish with a little stock. Sprinkle over breadcrumbs, chopped walnuts and olive oil. Bake for 30 mins until golden.
Oven Baked Risotto
Lightly fry a chopped shallot and garlic clove in a casserole dish. Add 75g risotto rice, a handful of mushrooms and 150 ml vegan stock. Bake in the oven for 20 mins or until the rice is tender.
Mixed Grain Tabbouleh Salad
Cook and drain 50g millet and 50g bulgar wheat. Make a dressing with 4tbsp fruity olive oil, 1 crushed garlic clove, 3tbsp lemon juice, 3tbsp chopped parsley and 2 tbsp chopped mint. Pour over the grains while still warm, then chill. Before serving add finely chopped red pepper, a grated carrot, 1/2 diced cucumber and 6 finely chopped spring onions.
Spicy Tofu Scramble
Mash a packet of tofu with a little soya milk, a pinch of paprika, turmeric, mustard and tamari. Saute in oil and serve on toast for a delicious breakfast.
Green Pea Houmous Dip
Add 500g frozen peas to a pan of boiling water and simmer for 3 mins. Drain and put in a food processor with 3 crushed garlic cloves, 3tbsp light tahini, juice of 1 lemon, 1tsp ground cumin, 1tbsp olive oil, pinch of chilli powder and season with sea salt and black pepper. Mix well until a paste is formed.
Heat some oil in a pan, saute 1 crushed garlic clove with some chopped onion. Add a selection of mushrooms and a dash of soya sauce. Saute until just soft. Serve on toast.
Process together firm tofu, sugar, soya milk, garlic, lemon juice, basil and salt until smooth. Stir in chopped spinach. Fill a baking dish with layers of this mixture, tomato sauce and egg-free lasagne past sheets, and bake.
Sausage & Puy Lentil Casserole
Pan fry 4 vegan sausages then add a chopped red onion, carrot, celery and garlic clove and saute for 5 mins. Slice the sausages then place back in the pan with a can of chopped tomatoes, 300ml veg stock and 4 tbsp puy lentils. Cover and simmer for 30 mins until tender.
Heat vegetable oil in a pan and fry 1 chopped onion for a few minutes. Add 1 chopped green pepper,1 chopped stick of celery, and 2oz. sliced mushrooms and fry for 2 minutes. Add 1 grated carrot and fry for one more minute. Remove from the heat, add 1 oz. wholemeal flour and stir. Add 5 fl. oz. vegetable stock,8 oz. chopped mixed nuts,2oz. breadcrumbs, 1 tbsp. mixed herbs and a little salt and pepper. Grease the inside of a loaf tin. Put the mixture into the tin, pressing it down with a spoon. Bake at 190 °C for around 35 minutes.
In a bowl, mix a can of chickpeas, 2 chopped roasted red peppers, a handful of halved cherry tomatoes, 1/2 chopped cucumber, a stick celery, 1 red onion and a handful of pitted olives. Toss in chunks of toasted ciabatta bread. Dress with 4tbsp olive oil mixed with 3tbsp red wine vinegar.
Cannellini Bean Ciabatta
Heat 1 tsp olive oil and cook 1/4 sliced red onion and 1 crushed clove garlic for 4 mins. Add 1 diced tomato, 3 1/2 oz canned cannellini beans, 1/4tsp sugar and 1tsp red wine vinegar and heat through for 2 mins. Prepare ciabatta following packet instructions. Before serving rub the bread with the cut surface of a garlic clove. Stir parsley into beans and serve on top of the bread.
Smoky Tofu Beans
Saute 1 chopped onion and 1 crushed clove of garlic for 2-3 mins. Chop and add 7oz smoked tofu to the pan and saute for a further 2-3 mins. Add 9 fl oz (250ml) apple juice, 4 tsp tomato puree, 3 tsp marjoram and 2 tins of drained beans of your choice. Bring to the boil and simmer for 15 mins. Add more liquid if required. Serve with rice, bulghur or mashed potatoes.
In a saucepan mix 1 can red kidney beans, drained, 1 onion, chopped and 2 cloves garlic, sliced. With a fork mix 2oz vegan margarine, 1tbsp flour, 2tsp cumin and 1tsp chilli powder to a paste. Pour 1/2 pint veg stock over the beans, add paste, heat and stir until blended. Simmer and stir for 30 mins then serve with rice.
Spicy Tomato Chowder
Fry 1 chopped onion and 1 crushed clove garlic for 5 mins. Add 350g diced potatoes, 2x400g cans chopped tomatoes, 1 chopped green pepper and 2tsp chilli sauce. Simmer for 20-25 mins until potato is cooked. Add a little water if it is too dry. Top with grated vegan cheese and serve with crusty bread.
Beany Shepherd’s Pie
Fry 1 chopped onion, 1 crushed garlic clove, 1 chopped stick celery, 1 sliced leek and 1 diced carrot in 1tbsp veg oil for 10 mins. Add 420g can mixed bean salad, 400g can chopped tomatoes, 1tsp dried mixed herbs, 1tbsp tomato puree and chilli powder to taste. Simmer for 5 mins. Pour into an ovenproof dish and top with mashed potato then bake at 180c/gas 4 for 20 mins.
Quinoa And Vegetable Stir-Fry
Heat 1-2 tbsp oil in a wok. Add 450g total weight diced carrots, celery, onions and courgettes. Stir in 125g frozen peas and 125g canned sweetcorn. Stir until softened, then add, 225g cooked drained quinoa. Stir to warm through, add 1 tbsp vegan soy sauce and serve hot.
Quinoa With Roasted Vegetables
Chop 450g mixed vegetables such as peppers, courgettes, sweet potatoes and onions to the same size then place them all in a large freezer bag. Add 2-3 tbsp oil, salt and pepper and shake the bag so the vegetables are evenly coated. Roast at 200c/gas 4 for 30-40 mins. Mix with 200g of cooked, drained quinoa.
Breakfast With A Difference
Cook 100g quinoa in 200ml water for 15 mins. Drain well then stir in 150ml soya milk, 1tsp ground cinnamon and 1tbsp agave nectar. Top with sliced banana or blueberries.
Easy Stuffed Peppers
Cut the top off a large red pepper and scoop out the seeds (keep the top). Mix 3tbsp cooked couscous or quinoa with 1tbsp each sultanas and chopped almonds plus 1tsp each chopped parsley and lemon zest. Place this stuffing in the pepper, replace the top and bake at 180c/gas 4 for 20 mins or until soft.
Minestrone In Minutes
Jazz up a carton of ready made tomato soup by adding canned kidney beans and sweetcorn, plus a handful of cooked pasta shells. Then add a little sauteed onion plus any leftover veg such as carrot and swede. Garnish with torn basil
Super Fast Stir-Fry
Heat 1tbsp oil in a wok and fry 75g cubed tofu. Add a handful of crisp vegetables such as mangetout, sugar-snap peas or carrots and 1 nest of wok-ready noodles. Add a dash of soy sauce. Stir to combine then serve.
Place 400g tin of chopped tomatoes (drained,) 1tsp mixed herbs and 1 crushed garlic clove in a bowl and mix. Split 6 muffins and lightly toast on one side. Spoon over the tomato mix then sprinkle over 200g grated Redwoods Melting Cheezly or Bute Island Melty Sheese. Return to the grill for 1-2 mins until the vegan cheese has melted.
BARLEY MUSHROOM BAKE
Gently sauté 1 chopped onion in oil until soft. Add 1 grated carrot and 1/2 lb mushrooms. Continue cooking for 3-4 minutes until soft. Add 2/3 cup pot barley and stir to make sure the grain is well coated with oil and transfer to a casserole dish. Pour on 8 oz veg stock with 1/2 tsp mixed herbs, stir and cover. Bake at 350°F for 1 hour or until barley is tender.
Cut 2 large onions, 1 large aubergine, 3 large (scrubbed) potatoes, 2 red peppers and 3 courgettes into chunks. Put into a large roasting tin with a head of garlic, broken into cloves, a chopped bunch of parsley and a 425g can of chopped tomatoes. Drizzle with 6tbsp olive oil, season and bake at 160c/325f/Gas 3 for 2-3 hours, until the veg are tender.
Herby Rice With Smoked Tofu
Heat 2 tbsp olive oil in a pan and toast 1tsp cumin seeds and tbsp sesame seeds for 1 min. Add 200g basmati rice and 500ml vegan stock. Simmer for 15 mins until fluffy then stir in chopped fresh herbs and chunks of smoked tofu.
Sesame And Soy Crusted Tofu Skewers
Mix together 2tbsp tamari and 1tbsp each of tomato puree, agave nectar and olive oil. Pour over chunks of firm tofu and marinate for 1 hour. Thread onto skewers with cherry tomatoes and grill or barbecue for 15 mins until golden.
Boil 400g podded broad beans for 5 mins. Remove with a slotted spoon. Cook 350g spaghetti and just before the end of cooking add 150g frozen peas. Drain, place back in the pan with the beans, 2tbsp vegan pesto, 1tbsp olive oil and a little soya cream. Sprinkle with fresh mint.
Roasted Pepper Tofu Quiche
Blend until smooth: 350g firm tofu, 200ml soya milk and 1tbsp each of olive oil and tamari, a little black pepper, mustard powder and chilli flakes to taste. Stir in 4 chopped roasted peppers. Pour into a vegan pastry case and bake for 40mins in a preheated oven at 190c/375f/Gas 5.
Baked Veggie Curry
Preheat oven to 200c/Gas 6. Prick an aubergine all over with a fork and bake for 30 mins. Heat 1tbsp vegetable oil in a pan and fry 1 chopped onion for 3-4 mins. Add 2tbsp medium curry powder and fry for 1 min. Stir in a 400g can chopped tomatoes and a 400g can of chickpeas. Cover and simmer for 10-15 mins. Dice the aubergine and add with 250g washed spinach and 2tbsp mango chutney. Cook for 1-2 mins. Serve with rice.
Spicy Veg Burgers
Grate 1 onion, 1 courgette and 1 carrot and fry in 2tbsp curry paste until soft. Drain a 400g can chickpeas and blend until like breadcrumbs. Add to vegetables with 4tbsp breadcrumbs. Mix well and form into burger shapes. Coat with more breadcrumbs then grill for 3-4 mins each side.
Vegan Sausages With Sweet & Sour Onions
Simmer 4 sliced red onions with 2tbsp tomato puree, 100ml red wine vinegar 2tbsp sugar, 350ml red wine and 115g raisins for for 20 mins until sticky and tender. Add a little water if it gets too dry. Serve with grilled vegan sausages.
Mushroom Ragout On Toasted Bread
Heat a little oil in a pan. Saute a chopped onion, garlic clove and 450g sliced mushrooms. Add 250ml veg stock and 1 tbsp tomato puree and simmer for 20 mins. Mix together 1tbsp cornflour with 2tbsp water and add to the pan. Stir until thickened. Toss in some chopped parsley and serve on toasted bread.
Baked Peppers With Ratatouille
Preheat the oven to 180c/350f/Gas 4. Cut 4 red peppers in half and remove the seeds. Place on a greased baking tray and season. Spoon in some tinned ratatouille. Bake in the oven for 20 mins. Sprinkle over some grated melting vegan cheese (eg super melting cheezley) and return to the oven for 5 mins until melted.
Creamed Spinach And Mushroom Tagliatelle
Cook 350g tagliatelle in boiling water according to packet instructions and drain. Saute 200g baby spinach leaves and 150g sliced wild mushrooms in olive oil until just soft. Add drained pasta, 100ml soya cream, black pepper and a little lemon juice. Heat through to serve.
Mixed Bean Paella
Heat a little oil in a large frying pan and saute a chopped onion, garlic clove, chopped red pepper, 1tsp each paprika and turmeric and 350g paella rice. Pour over 800ml veg stock and simmer for 20 mins, then toss in a can of mixed beans, a handful of cherry tomatoes, frozen peas and broad beans. Cook for a further 5 mins or until cooked. Season to taste.
Creamy Celeriac And Potato Bake
Fry a chopped onion in a little oil. Add 250g sliced celeriac and 450g sliced waxy potatoes and a handful of chopped thyme. Pour over 200ml of soya milk and 100ml of soya cream and simmer gently for 10 mins until the vegetables are slightly soft. Spoon into a shallow baking dish and bake at 200c/400f/Gas 6 for 20-30 mins until the top is golden.
Vegetable, Tofu And Rice Noodle Ramen
Heat a little olive oil in a pan and saute a chopped leek, handful of chopped chinese leaves and 100g sliced shiitake mushrooms. Add 1lt vegetable stock, 2tbsp tamari, 1tbsp grated ginger, 200g cubed smoked tofu and 150g rice noodles. Simmer for 5 mins until the noodles are tender.Sprinkle with toasted nori strips and spring onions.
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