Cold Noodles w/ Artichoke & Roasted Red Pepper Sauce

May 11, 2003

Cold Noodles w/ Artichoke and Roasted Red Pepper Sauce

Source: In A Vegetarian Kitchen

Serves: 4 to 6

10 to 12 ounces flavored linguine (see Note)

12-ounce jar roasted red peppers, with liquid

6-ounce jar marinated artichokes, with liquid

1/4 cup rehydrated or oil-cured sun-dried tomatoes

1/2 cup parsley leaves

2 medium carrots, thinly sliced

2 medium firm, ripe tomatoes, diced

2 tablespoons white wine vinegar or

white balsamic vinegar

Salt and freshly ground pepper to taste

Bring a large pot of water to a boil. Add the linguine and cook at a rapid simmer until al dente, about 8 minutes. Drain the linguine and rinse under cold water until cool.

In the meantime, combine the red peppers and artichokes, their liquids, the sun-dried tomatoes, and parsley in a food processor. Pulse on an off until the mixture is coarsely and evenly chopped.

In a serving bowl, combine the red pepper and artichoke mixture with the linguine in a serving container and toss. Add the carrots, tomatoes, and vinegar. Season to taste with salt and pepper and toss again.

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http://www.pcrm.org/

http://www.vegsource.com/

http://www.veganoutreach.com/

http://www3.mistral.co.uk/traub/faqvegan.html

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Dear Friend,

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Welcome and thank you for joining Meatout Mondays during this year’s Great American Meatout or by requesting a Vegetarian Starter Guide from FARM (the Farm Animal Reform Movement at www.farmusa.org).

Meatout Mondays is a weekly email campaign. We will send you a recipe of the week and useful hints or motivation to help you adopt a wholesome, plant-based diet.

Whether you’re motivated by concern for:

Your and your family’s health

Ending cruel and unnecessary animal suffering

Environmental protection, or

Conserving scarce global food resources…

You’ve made an important first step towards better health and a better world!

The tremendous impact of daily food choices makes them some of the most important decisions we make about our own lives and about the planet. There are many things about the world that we cannot change, but each of us has the power to adopt a plant-based diet. A diet that celebrates life, instead of harming it—where each bite is a compassionate act that helps you live a longer, healthier life.

Below is a great quick and tasty summertime recipe.

Thank you again for your participation and have a great meat-free day!

Sincerely,Dawn MoncriefProgram Director, FARM=========================Cold Noodles w/ Artichoke and Roasted Red Pepper SauceSource: In A Vegetarian Kitchen Serves: 4 to 6 10 to 12 ounces flavored linguine (see Note) 12-ounce jar roasted red peppers, with liquid 6-ounce jar marinated artichokes, with liquid 1/4 cup rehydrated or oil-cured sun-dried tomatoes 1/2 cup parsley leaves 2 medium carrots, thinly sliced 2 medium firm, ripe tomatoes, diced 2 tablespoons white wine vinegar orwhite balsamic vinegar Salt and freshly ground pepper to taste Bring a large pot of water to a boil. Add the linguine and cook at a rapid simmer until al dente, about 8 minutes. Drain the linguine and rinse under cold water until cool.

In the meantime, combine the red peppers and artichokes, their liquids, the sun-dried tomatoes, and parsley in a food processor. Pulse on an off until the mixture is coarsely and evenly chopped.

In a serving bowl, combine the red pepper and artichoke mixture with the linguine in a serving container and toss. Add the carrots, tomatoes, and vinegar. Season to taste with salt and pepper and toss again.

=========================Quote of the week: Albert Einstein"Nothing will benefit human health and increase chances for survival on earth as much as the evolution to a vegetarian diet."

This week’s recipe and quote were found at www.choiceusa.net CHOICE (Consumers for Healthy Options In Children's Education) was launched in 1994 by a group of concerned parents to promote a choice of wholesome plant-based meals and nutrition education in our nation's schools. It is supported entirely by individual contributions.CHOICE produces and distributes teaching materials, supports parents working for change in their schools, assists school administrators and food service providers in developing healthier meals, encourages students to select healthier food choices, and reports on similar efforts throughout the U.S.

********************************************************************************************************************Don't miss AR2003 our upcoming National Animal Rights Conferences in DC Jun 27 - July 2, in LA Aug 1-6. Visit www.animalrights2003.org for details and register early for great discounts!

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