Cooking Up a Storm
While Bombogenesis is pummeling the East Coast, I’m at home cooking up a Plant-Based Storm. We’re thriving on Plantastic Pea Soup, Pizza Parmigiana* and a positively perfect potluck! Wish you were here!
*Plant-Based Parmesan- process 1 cup nuts of any kind with 1/2 cup nutritional yeast and a pinch of salt or favorite seasoning. Keep in fridge in covered shaker to sprinkle as needed on pizza, vegetables, casseroles, etc.
We make quick pizzas with whole grain pita bread, oil free tomato sauce, thin sliced onions, peppers, mushrooms, greens and a generous sprinkle of hot pepper flakes and Plant-Based Parmesan. Bake at 375 for 20 minutes. Perfect with soup or salad!
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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.
