Motherly Love and Wholeheartedness with Susie DeBack (Chase's mom!)

Welcome to a heartwarming episode of "Motherly Love and Wholeheartedness with Susie DeBack (Chase's mom!)" 🌱💖 In today's episode, join us as we speak with the beautiful, gentle, wise and curiously minded Susie DeBack. 🌲 Tune in as Susie shares her profound connection with nature and the magnetic pull of the Earth, highlighting a memorable encounter with a bear and her cubs during a trip to Glacier National Park. 🐻🌿 📚 We'll also explore the principles of transcendentalism and the journey towards self-improvement through a vegan lifestyle. Susie discusses the art of perfecting oneself, not just in diet, but in all aspects of life. 👨‍👩‍👦 Dive deep into Susie's compassionate approach to parenting as she talks about raising her son Chase with a commitment to nonviolence and kindness. Discover how she taught respect and love without ever resorting to physical discipline. 🥘 And for all the food enthusiasts out there, get ready for some delicious plant-based cooking! Susie has shared two of her veganized recipes with us including Cinnamon Nut Rolls and a scrumptious Vegan Chicken Casserole that are both sure to delight your taste buds. Recipes below! Don't miss this enriching discussion on living a life full of love, kindness, and wholeheartedness. Subscribe and hit the bell icon to stay updated on our latest episodes! #VeganMom #MotherlyLove #Wholeheartedness #NatureConnection #Transcendentalism #vegancooking Cinnamon Nut Rolls 1 1/2 to 2 cups pecans or walnuts 24 frozen dinner rolls (such as Rhodes) 1 cup brown sugar 1 stick vegan butter 1 small package vanilla “cook and serve” pudding 2 teaspoons plant milk 2 teaspoons cinnamon Butter or spray 9 X 13 cake pan. Spread lightly chopped pecans or walnuts on bottom of pan. Arrange the dinner rolls on top of nuts in 6 rows of 4. Melt the brown sugar, butter, pudding mix, milk and cinnamon in a saucepan. Pour melted mixture evenly over rolls. Spray a sheet of wax paper with non stick spray and place on top of rolls. Leave on counter overnight. In the morning bake 25 to 30 minutes at 350° until nicely browned. Remove from oven and turn pan upside down on serving tray or cookie sheet. Let cool slightly and serve. Vegan Chicken Casserole 3 packages extra firm tofu 1 cup vegan sour cream I recipe Best Dang Vegan Gravy (recipe below) 1 1/2 cup crushed ritz style crackers (one sleeve) 1 stick vegan butter 2 tablespoons poppyseeds Press tofu to remove moisture. Cube tofu in bite size chunks. Arrange in single layer on baking sheet. Spray with oil and lightly salt and pepper. Sprinkle lightly with vegan poultry seasoning. (Oregano, sage, and thyme works too) Air-fry tofu at 400° for 10 minutes, flipping 1/2 way through. Best Dang Vegan Gravy Recipe 2 tablespoons vegan butter 2 tablespoons flour 1 cup vegetable broth 1 teaspoon poultry seasoning (vegan) Pinch of salt and pepper Melt butter, whisk flour in to make a roux. Add broth and seasonings and whisk until smooth and thick gravy consistency. Layer in 9 X 13 pan: ~Tofu on bottom ~Combine sour cream and gravy and spread over tofu ~Crush crackers and sprinkle on top ~Melt butter and drizzle over top of cracker layer ~Sprinkle poppyseeds on top Bake at 350° for 25 minutes. Serve warm with salad and vegetable.