Seedling Magazine Issue #4 - April/May 2019
What would it be like to grow up in an all-vegan household? In this issue, Kenna Rose tells us about her vegan upbringing. Meanwhile, we learn how one amazing woman is providing blankets and shelter to the homeless in Tampa, Florida - and we find out how to minimise our impact on the planet whilst travelling. We have some thoughts about "quiet activism" too - understated things we can do to make the world a better place. Finally, Elize Lake and Melissa Donovan reflect on the impact our lifestyle choices have on our bodies.
What would it be like to grow up in an all-vegan household? In this issue, Kenna Rose tells us about her vegan upbringing. Meanwhile, we learn how one amazing woman is providing blankets and shelter to the homeless in Tampa, Florida - and we find out how to minimise our impact on the planet whilst travelling.
We have some thoughts about "quiet activism" too - understated things we can do to make the world a better place. Finally, Elize Lake and Melissa Donovan reflect on the impact our lifestyle choices have on our bodies.
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I<br />
ingredients<br />
3 cups Brussels sprouts, trimmed and halved or quartered<br />
5 tablespoons olive oil, divided<br />
1 1/2 cups Panko breadcrumbs<br />
1 1/4 teaspoons sea salt, divided<br />
1/4 teaspoon ground black pepper, divided<br />
Zest of 1 medium size lemon<br />
1 16ounce (450g) pack of spaghetti<br />
1/2 cup dry white wine<br />
1 clove garlic, minced<br />
Vegan Parmesan cheese, grated, and<br />
red pepper flakes, to taste<br />
Method<br />
1. Preheat oven to 400°F/205°C.<br />
2. Toss Brussels sprouts lightly with 1 tablespoon olive oil add salt and pepper to taste. Onto a baking sheet, spread Brussels<br />
sprouts in an even layer. Roast 1520 minutes or until fork tender.<br />
3. To a large skillet over medium high heat, add 2 tablespoons olive oil. When oil is hot, add breadcrumbs, 1/4 teaspoon sea salt<br />
and 1/8 teaspoon black pepper. Cook, stirring occasionally, until golden in color. Remove from heat and toss with lemon zest.<br />
Remove breadcrumbs to a mediumsized bowl and set aside.<br />
4. Prepare spaghetti according to package directions and set aside.<br />
5. To the skillet used for breadcrumbs, add remaining 2 tablespoons olive oil. When oil is hot, add roasted Brussels sprouts and<br />
garlic. Cook over medium heat for 23 minutes, until heated through.<br />
6. Add white wine, remaining 1 tablespoon sea salt, and remaining 1/8 teaspoon black pepper. Continue cooking another 23<br />
minutes, until wine is reduced by half.<br />
7. To the Brussels sprouts mixture, add cooked spaghetti. Toss to coat well.<br />
8. Divide pasta among serving bowls. Sprinkle with breadcrumbs, vegan Parmesan cheese, and red pepper flakes. Serve warm.<br />
About the cook<br />
Holly is a contributor to VegNews and USA Vegan<br />
magazine, a recipe developer, and a homeschooler. Find<br />
more of her recipes on her blog, This Wife Cooks.<br />
seedling magazine | 37
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