Wednesday, October 12, 2016

Asparagus and Walnut Lasagna


Here is a very simple and elegant lasagna based on a recipe found in the tiny gem of a cookbook: “Vegan…Made Simple.” I have mentioned this book before and I can’t recommend it enough. (As I write this, I see there are used copies on amazon.com for $.01…..no kidding!)

Check out how simple the ingredient list is. The method is equally simple. The result is very sophisticated.

Here’s What You Need:
1 pound of fresh asparagus
2 T olive oil
2 T non-dairy butter
½ C minced onion
2-3 cloves garlic, minced
¼ C flour
4 C soy milk
1 T soy sauce
1 T Worcestershire sauce (optional because this is not a vegan ingredient)
1 C chopped walnuts, divided
8 lasagna noodles

Here’s What You Do:
Prepare the lasagna noodles as directed on the package. Set aside.
Use a vegetable peeler to remove the tough ends of the asparagus. Lightly steam it. Set aside.
Sautee the onion and garlic in the oil and butter until they are very soft, but not brown. 

Add in the flour and incorporate it into the melted fats. Add the milk, a bit at a time, whisking it thoroughly. When the milk has all been added, continue to cook over medium high heat until it thickens. Season with soy and optional Worcestershire.
Layer ½ of the asparagus, ½ of the walnuts and 1/3 of the sauce in the bottom of a 9x9 baking dish. Arrange 4 of the lasagna noodles over the sauce. Make another layer, ending with sauce. Sprinkle 1 few table spoons of walnuts on the top of the casserole. Bake for about 20-30 minutes until warm and bubbly.


Allow to cook for at least 5 minutes before cutting and serving. 

Sunday, October 9, 2016

Lemony Carrot Top Pesto


If you are lucky enough to come across freshly picked carrots at your local farmers market, buy them. Especially if they still have their gorgeous lacy green tops. Make a simple carrot soup with the roots and for a gourmet finish, make a pesto with a handful of the tops. You won't regret it! I use this beautiful green pesto in all sorts of ways. You see it here smeared on a grilled cheese sandwich. Puts a soup and sandwich meal over the top.

Lemony Carrot Top Pesto

Here's what you need:
2-3 garlic cloves
1/2 C raw almonds
large handful fresh carrot tops
small handful fresh parsley or basil
juice of 1/2 lemon
salt to taste
olive oil

Here's what you do:
While the food processor is running, drop in the garlic cloves. This will chop them very finely. Add the almonds and greens and run the processor, helping incorporate all the leaves with a spatula if necessary. Add about 1/2 cup olive oil and continue to process. Add salt and pepper and lemon juice to taste. This pesto can be as thin or thick as you prefer.

This pesto freezes nicely. Use it as a dollop on soup, or mixed in dressings or over pasta.

Saturday, October 1, 2016

Petosky Stones on a Michigan Beach



Have you noticed a spirit of discontent and dissatisfaction that has absorbed into the fabric of people lately? I see it everywhere and it troubles me. I see people raising their voices at strangers. I feel the disgust toward me from people who are of a different political persuasion. I sense judgement, prejudice, condemnation.  I hear members of my own ‘clan’ criticizing each other behind the backs of so-called friends.

We attended an art show this week and my husband commented, “All the art seemed so angry.” – loud and in our faces.

I don’t know….maybe it’s just me.

As I age, I want my life to be a gentle and peaceful presence upon this planet. I want my tiny splash to make ripples of goodness and grace and forgiveness and acceptance.


Remember that old song? “Let there be peace on earth and let it begin with me.” 

Are you humming? Me too. 
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