I thought it might be fun to share some freebies with you all today.
Living Green Book - A Practical Guide To Simple Sustainability. Courtesy of Garden of Life.
Free Greenies for your four legged friend
CD Environmental Risks and Breast Cancer from Vassar College in partnership with the Center for Environmental Oncology of the University of Pittsburgh Cancer Institute.
Free wildlife calendar
On the food front, I tinkered with the Butternut Lasagna recipe from The Vegetarian Mother's Cookbook and came up with a delicious pasta dish, mainly because I wanted to make pasta for dinner but I had no tomato sauce. Here's what I did:
Put a pot of water up to boil for the pasta. While you are waiting for it to boil put the following in a blender or food processor:
3 cups cooked winter squash
3/4 cup plain soymilk
1/2 tsp sea salt
1 Tbs Bragg's Liquid Aminos
1/4 tsp nutmeg
Once this mixture is smooth, pour it into a pot and cook over low heat, stirring frequently. In a microwave safe bowl combine:
2 packages of aeseptic pack silken tofu
2 Tbs olive oil
2 tsp dried basil
1/2 tsp sea salt
1 Tbs cider vinegar
1/4 tsp black pepper
1/2 tsp onion powder
1 tsp garlic powder
Mash this together with a fork and microwave about 3 minutes (time will vary based on the age and power of your microwave.) By now the water should be boiling, so toss in the pasta. While you're waiting for the pasta to cook, heat a cast iron frying pan on medium heat and add 1 cup chopped walnuts. Stir this constantly until the walnuts are beginning to brown.
Once cooked, drain the pasta and toss in the walnuts. Serve by placing pasta on the dish first. Top with a generous portion of the winter squash mixture. Place a dollop or two of the tofu mixture on top of the winter squash mixture and enjoy.
This looks pretty and tastes amazing.