That’s what I call this wonderfully delicious green sauce over whole grain pasta in celebration of St. Patrick’s Day.
Here’s all you need: 1 14-oz package firm tofu, juice of 1 lemon, 2 tablespoons Bragg’s aminos blended together with enough spinach to tint green with small amount of water. Pour mixture over 1 pound sliced mushrooms softened in large skillet with 1 cup cooked onions and 1 cup shredded cabbage seasoned with 1 teaspoon vegan Worcestershire sauce and salt and pepper to taste. Serve over pasta, potatoes or any whole grain. Garnish with favorite vegetable of contrasting color.
Now lift a glass in celebration of the eating of your greens! And invoke a new Irish Blessing for the greening of the globe where rivers run clear, people and animals live without fear and harmony with nature is near!
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Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
