I was about to teach Tai Chi, and was walking inside with the group, when one of the quieter students held back to whisper to me, “Dorothy, I was just called a Puta (prostitute) by the men on the other side of the Meditation Center.” Wow. Because of the Lycra pants. I’ve seen them do it in Loja, but not here in Vilca. Dang. And she wasn’t exactly wearing high heels or anything. She was wearing flat tennis shoes, to come do Tai chi in. Oh my gosh.
Workday Plant-Based Meals
By Mary Delaney, Herndon, Virginia
This is another everything-but-the-kitchen-
Noodle and Dressing Ingredients:
9-12 zucchini strips
3 large mangoes, peeled
1/4. c. roasted tahini
Directions: Layer top and bottom of casserole with raw zucchini strips using a cheese slicer to make long flat strips. Chop up any extra and throw in the mix.
Dressing: Combine in salad bowl, the mangoes, juice and all. mash with the tahini.
Ingredients for the casserole:
1/2 container drained tofu (or use the whole container)
1/2 cup nutritional yeast
2 cups chopped steamed spinach
3 cups chopped kale
1 cup chopped broccoli
2 cups quinoa (or a drained, rinsed can of chickpeas)
1 cup onions (carmelized is good)
(Mushrooms and diced cilantro would be good additions but I was out.)
Layer the zucchini in the bottom of a lightly sprayed casserole dish (large).
Empty the contents of the bowl into the pan and smooth it out.
Layer with the rest of the zucchini slices.
Top with 2 diced tomatoes and 4 diced tiny bell peppers.
Sprinkle with roasted sesame seeds.
Word of the Day – cazuela – casserole
Tip of the Day – My sister says, “Next time, Dorothy, I am going to cut those zucchini slices on top into tiny circles to make the casserole look different than all my others.”
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