Yeah Oprah! (sort of)

Yesterday, a dear friend informed me Oprah was airing an episode  about Veganism. I'm not fond of TV and  rarely watch it but she knew I'd be interested in this. This particular episode was about a Vegan challenge Oprah and 378 staffers participated in for a week.  They all agreed to eat a Vegan diet for a week....no meat, no cheese, no eggs, no milk...There were two guests on the show... a woman, Kelly Freston who authored the book, Veganist (which is a book I have to read) and Michael Pollan, who has written The Omnivore's Dilemma plus several other books.  Ms Freston is a very healthy looking, gorgeous Vegan and is all about being Vegan and following a Vegan diet......Mr Pollan is a meat eater...He claims he eats meat twice a week...which surprises me given the fact he writes extensively about the negative impact and consequences of a meat based diet on individuals, on society and the earth's environment ...He's fully aware how meat eating impacts the environment and our health. He has been inside numerous slaughter houses...   How can he still consume meat? How does he reconcile this with what he knows? He quoted "75% of health costs in the US is spent on chronic diseases linked to a meat based diet"...Mr Pollan comes across as a  warm, witty, intelligent person.  I was a little shocked and somewhat disappointed that Mr Pollan, with all that he knows, continues to be a  carnivore...Maybe I should read his book also...

M xox


This dish is easy to make and tasty.  I added ½ tsp of red pepper flakes to the sauce to give it some zip. I also added cooked, squeezed-dry, chopped spinach to the sauce for added veggy goodness. This can be made ahead! Cover and refrigerate before baking up to a day. Cover and bake in oven for about 30 minutes or until hot throughout…I substituted the cheese with vegan cheese and the cheese tortellini for squash, mushroom or spinach filled tortellini to make this dish vegan.  Enjoy!

TOMATO AND CHEESE BAKED BELLY BUTTONS

1 Pkg (500g) cheese tortellini

2 tsp olive oil

1 small zucchini, grated

1 small carrot, grated

Half red pepper, finely chopped

2 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

2 cups of tomato basil pasta sauce

Half pkg (500g) fresh ricotta cheese (about 1 cup) optional

1 cup of shredded pizza cheese (a mixture of mozzarella, cheddar, parmesan etc)

In large pot of boiling salted water, cook tortellini for about 8 minutes or until tender but firm. Reserve ½ cup of the cooking water and drain tortellini and return to pot.

In a large nonstick skillet, heat oil over medium heat and cook zucchini, carrot, red pepper, oregano, basil, salt and pepper stirring with wooden spoon until vegetables are softened. Pour in pasta sauce and reserved cooking water and bring to boil. Pour over tortellini and stir well to combine.

Scrape tortellini mixture into 10-cup greased casserole dish. Using a tablespoon, dollop the ricotta (if using) on top of the tortellini, mix in a bit then sprinkle with pizza cheese.

Cover and bake in a 375F preheated oven for 25 minutes or until cheese is melted and tortellini is hot.

Take cover off for last 5 or 10 minutes to brown the top…