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Written by John Izzo, PhD
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true happiness comes
from focusing on being
of service and in the
process, joy finds us. |
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Written by Joann Turner
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 There has been a lot
of writings on how,
what we “think and
feel,” act as magnets
for what we draw
to us.
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Written by Painted by Thai Artist, Choojit
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 Choojit captures the deep
shades of peace in his
nature study, expressing
the beauty of each
individual stone as they
add their hues to the magic
of the whole. Novica
––Fair Trade Alternatives
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Written by Joann Turner
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Not only is another
world possible, she
is on her way.
On a quiet day,
I can hear
her breathing.
––Arundhati Roy
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Written by by Jennifer Derry
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“Flourless” Pasta with Heirloom Tomato Sauce
Ingredients:
1 Box Ezekiel Flourless
Pasta-Linguine style
3-4 Boxes Baby Heirloom
or Grape Tomatoes
1 box Sliced Mushrooms
6-8 Pearl Onions or Shallots
Several Tbs of Extra Virgin Olive Oil
Spray Olive Oil
1/2 Lemon
1 Tbs Granulated Garlic
1 Tbs Dried Basil
1/2 tbs Dried Fennel
1 box of Fresh Oergano
1 bunch of Green Scallions
I container of Shaved Parmesan Cheese
Freshly Ground Black Pepper to taste
Heat a large, heavy frying pan over medium heat with lots of spray oil and a dab of olive oil; fill a 4 quart saucepan with water and two tablespoons of olive oil and set on medium; add the rinsed heirloom or grape tomatoes to the heated frying pan. Cook covered while stirring frequently over medium to low heat until the skins of the tomatoes split. Mash with a potato masher until the tomatoes resesemble a sauce. Place in a large saucepan over low heat and add the garlic, basil, and fennel and simmer covered, while getting the shallots or pearl onions ready. Reheat the pan tomatoes were sauted in, adding fresh spray oil and a bit more olive oil over medium heat. Meanwhile, peel and dice the shallots or pearl onions and add to the frying pan. Saute over medium to low heat until nicely browned. Add lemon juice, if the onions seem to dry out. Wash mushrooms and add to onions to brown. Cover and when there is a nice juice from the onions and mushrooms, add the tomato sauce back in, stir, cover, and lower the heat to warm to simmer the sauce. This will thicken the tomato sauce; put the heat up to high under the saucepan of water and olive oil. When it boils, add the spaghetti. Cook according to directions for 4-5 minutes. Drain and serve in a bowl. Put the tomato/ mushroom/onion sauce into a separate bowl and serve with fresh oregano, chopped scallions, shaved Parmesan cheese and freshly ground pepper.
This keeps well 1-2 days in the refrigerator. The pasta reheats best by quickly immersing in boiling water in a saucepan. Don’t over cook.
Jennifer’s will be holding Cooking Classes at the Learning Light Center in Anaheim, CA, during May 2008.
Her delicious Gourmet Vegetarian Recipe Book will be available in April.
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