I came up with a new recipe of my own this week that I’m absolutely in love with. Nothing like the excitement of discovering a new favorite, especially after throwing it together yourself off the top of your head!
- 1 package bowtie pasta (I used Whole Foods’ 365 Organic)
- 1 jar of pasta sauce (I used the organic Seeds of Change Roasted Garlic and Onion 25 oz jar)
- 1 8 oz cake of tempeh (I used the organic LightLife Organic Flax Tempeh)
- 1/4 cup of pine nuts, toasted (I bought in bulk)
I recommend trying this recipe as close to the original as you can. It was so good. If you can’t find those ingredients, work from there, and certainly always adapt recipes to your taste, but I can’t guarantee that it will be as tasty if you use different products!
Serve hot with a mixed greens salad or side of whatever veggies float your boat (we went the easy road with steamed frozen organic broccoli).
It’s a few days old, but I just came across this interesting Christian Science Monitor story on the subject of road ecology:
The practice brings together transportation planners, scientists, and wildlife activists who plan new road projects to minimize impacts on animals. By using a variety of strategies – from lowered speed limits in wildlife areas to high-tech, vegetated overpasses where cameras monitor animal use – they hope to reduce the number of animals killed and improve road safety for drivers.
Increased roadkill in national parks and on America’s roads is a serious issue. About 275,000 animal-related crashes occur each year in the US, according to the National Highway Traffic Safety Administration. An estimated 1 million animals are killed on America’s roads each day.
Scientists and transportation planners are seeking to reverse the trend. For instance, the Western Transportation Institute at Montana State University is a leader in road ecology. Tony Clevenger, who is a biologist there, recently helped design 24 vegetated wildlife crossings over 30 miles on the Transcanada Highway, which bisects Alaska’s Banff National Park. Those structures helped to cut wildlife mortality by 95 percent since the mid-1980s.
My wife and I spent our Christmas day volunteering at Animal Acres near Los Angeles. She’s kinda camera shy and knows the site has an audience, so no pics of her. You’ll have to settle for all the other animals…
I just remembered I didn’t take any pictures of the vegan potluck (sorry!), but all the food was delicious, like down-home cookin’.
And don’t you forget: Animal Acres and other sanctuaries near you need your assistance. If you cannot help out with a small monthly or even an irregular donation, bodies are always needed to do some of the work you see me doing below. Despite over a dozen people, it still took a few hours to get all the work done.
The Joy of Pigs
Fresh Bedding for the Sheep
Laying Down a New Sheep Bed
Lorri Bauston points out a sheep
This goat liked being scratched behind the ears, like a dog or cat
“Hello, I’m a goat”
Feeding the Turkeys
Kicking back with the calves on a lazy Christmas day
This recipe is from one of my favorite plant-based cookbooks, How It All Vegan, by Tanya Barnard & Sarah Kramer:
Roasted Veggie Topping:
- 1 med carrot, chopped
- 1 sm zucchini, chopped
- 4 mushrooms, quartered
- 1 sm green pepper, sliced
- 1 sm red pepper, sliced
- 1 sm red onion, chopped
- 2 cloves garlic, minced
- .5c water
- 1.5 tbsp tomato paste
- 1 tsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 4 leaves fresh basil, finely chopped
- 4 Roma tomatoes, chopped
- salt (to taste)
- pepper (to taste)
- Preheat oven to 450 degrees
- In a lg bowl, combine carrots, zucchini, mushrooms, peppers, onions, and garlic
- Drizzle lightly with olive oil and mix well
- Lay veggies out on a cookie sheet or lasagna pan and roast in the oven for 15-20 minutes, stirring occasionally, until vegetables are browned
- Place .5c of the roasted veggies into a blender or food processor and blend with the water, tomato paste, vinegar, maple syrup, oil, basil, and tomatoes
- Transfer this sauce and remaining roasted veggies to a medium saucepan and cook on med-high heat for 10 minutes
- Add salt and pepper to taste
- Simmer on low heat
- 1c Coarse cornmeal
- 3.5c Water
- 1 Tbsp oil
- salt (to taste)
- pepper (to taste)
- In a med bowl, whisk together the cornmeal with 1c of cold water, then set aside
- In a med pot, bring the remaining 2.5c water to a boil
- Once boiling, add cornmeal mixture and turn heat down to med-low
- Add oil, salt, and pepper
- Continuously stir mixture for about 10-15 minutes, until the mixture sticks together and becomes very stiff
- Pour into a lightly oiled pie shell or a casserole dish
- Let set for 5-10 minutes
- Pour veggie topping into pie crust
- Cut into slices
Categories: polenta | pie | vegan recipes