Sorry the picture isn’t better. The idea was to take a close up of the Farm Sanctuary t-shirt we got for walking, but it turns out that it just looks like a picture of a t-shirt without a head and arms. My apologies, Jimmy :). Well, picture aside, we had a great time at the Farm Sanctuary Walk and hopefully helped raised money and awareness for the cause, but you know what else we did this weekend? We attended an artist reception for our own Mary! The exhibit was called “Sense of Direction” and it showcased Mary’s “mixed-media map paintings, inspired by nature, landscapes and geology”. In Mary’s artist statement she says,
“I am captivated by the idea that geological shifts and transformations seem to parallel both individuals and their relationships: continually changing, varying, shifting and developing, too.”
I just love that. You can check out Mary’s website www.marycnasser.com to read more about her paintings and the layered nature of her art. Thanks for inviting us, Mary!
Now here is a fabulous, and I mean fabulous, Meatless Monday recipe for you to try. We think you’ll love it.
Baked Penne With Spinach and Sun-Dried Tomatoes
1 tablespoon olive oil
2 cloves garlic, chopped
1/4 cup oil-packed sun-dried tomatoes, chopped
1 15-ounce can or half of a 28-ounce can of crushed tomatoes
1 28-ounce can petitie diced tomatoes
1 tablespoon balsamic vinegar
kosher salt and black pepper
12 ounces penne (3/4 box)
1 5-ounce package baby spinach
8 ounces mozzarella, grated (about 2 cups)
2 tablespoons grated Parmesan (about 1/2 ounce)
Heat oven to 400° F. Heat the oil in a large saucepan over medium heat. Add the garlic and sun-dried tomatoes and cook, stirring, for 2 minutes. Add the crushed tomatoes.
Add the petitie diced tomatoes to the saucepan along with the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer, stirring occasionally, until thickened, 15 to 20 minutes.
Meanwhile, bring a large pot of water to a boil; add 1 tablespoon salt. Cook the pasta for half the recommended time on the package directions (the pasta will continue to cook when it is baked).
Add the spinach to the tomato sauce and cook, stirring, until the spinach begins to wilt, about 1 minute. Add the pasta and toss to combine.
Place half the pasta mixture in an 8-inch square baking dish and sprinkle with 1 cup of the mozzarella. Top with the remaining pasta mixture and sprinkle with the remaining 1 cup of mozzarella and the Parmesan. Place on a rimmed baking sheet and bake until bubbling and beginning to brown, 15 to 20 minutes. Serve with the salad, if desired.
Before ending this Meatless Monday post, we would like to thank Lisa Rimmert, her family, Amy, and all the other people who helped plan this year’s Farm Sanctuary Walk in St. Louis. It wasn’t a bright and sunny day, but it was still very nice as we walked together through Tower Grove Park, which is goregous by the way. Afterwards we gathered for raffles and vegan sloppy joes and the best oatmeal cookies I have ever had from Vegadeli. It was the perfect way to spend a Saturday.
If you are interested in reading more about why we were walking you might try: Eating Animals by Jonathan Safran Foer or one of the books by Michael Pollan. Bob Harper (the human) said reading Skinny Bitch and The China Study helped him make the change to healthier eating – and he sure looks good for it! I would love to read any of the books along with you, so let me know if you want to “read together”.
Aha! I found a picture of Jimmy that has his whole body with the t-shirt.