Dinner is ready. The table is set. Wish you were here to enjoy this easy, delicious Plant-Based meal of roasted vegetables on pasta, bean salad and hot fresh whole grain bread.
The bean salad was inspired by the fresh green beans and arugula I found at the Farmers Market. After steaming the beans, I chopped the few remaining tomatoes from the kitchen garden, thin sliced red onion and cucumber and made a dressing of spicy brown mustard, 1 clove mashed garlic and red wine vinegar.
Colorful starchy root vegetables oven-roasted for an hour at 400 with chopped onion, garlic, tomatoes, mushrooms, red cabbage and peppers sauced with a little Bragg’s Aminos (soy sauce) and Mango Chipotle marinade on whole grain pasta made a memorable main dish--all topped off with a pumpkin oatmeal cookie and a dish of banana “ice cream”.
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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.
