I used raw tomatoes from Bruce's garden to make this light, multigrain pasta dish. I sautéed 6 garlic cloves in olive oil then off the stove added a handful of fresh basil leaves and cut tomatoes, which I tossed with about 8 ounces of cooked pasta then served with grated almonds. Offer with unrefined sea salt and freshly ground black pepper.
I grew up in a traditional Greek-American home. But through prayer/meditation, life's experiences and education - came to question basic assumptions concerning foods I used to eat.
My awakening conscience motivated me to use my passion for cooking to do whatever little I can - to encourage ethical, healthy eating while advocating for animals.
And so - with help from grace, lessons of love I learned from daily life with friars and inspiration from Saint Francis - I use my cooking as an Instrument of Peace - by sharing plant based recipes, which reverence all of God's creatures (Isaiah 11:6-9), while offering nutritious, delicious tastes of love, peace and joy!