The annual day of service was initiated by the HandsOn Network to help positively shape youth’s worldview while also making parents role models for civic responsibility. As you know, there are lots of ways to volunteer. You don’t have to focus on the environment, but picking up litter or holding a recycling drive is always nice!

Resources for Projects for Family Volunteer Day

• FamilyCares has lots of great project ideas, like making backpacks of school supplies for children and teens in foster care. Also, they suggest helping to clean up neighborhood streets, playgrounds, beaches or community gardens. Visit FamilyCares.org for more ideas.
• If you live in the Washington, DC area, join the National Children’s Museum for Family Volunteer Day at the Launch Zone where you can help create gifts for sick children at The Children’s Inn at National Institutes of Health.
• Search for opportunities at 1800volunteer.org.
• Find an Action Center near you through the HandsOn Network. For Family Volunteer Day, they recommend activities like visiting senior citizens or helping sort food at your local food bank. No matter when you volunteer with your family, you can share your story online at HandsOn Network.

Have you volunteered together as a family?

(Image via stock.xchng)

Post from: Tree Hugging Family

I’ve included a recipe below from Baking Kids Love, a new book just out this fall. To make the Rustic Apple Pie more eco-friendly, choose organic apples, sugar, flour and butter.

Baking Kids Love by Sur La Table with Cindy Mushet features 30 recipes designed for 8 to 12 year-old kids. Do you have any favorite holiday items that the kids help you make?

Rustic Apple Pie
—From Baking Kids Love by Sur La Table with Cindy Mushet/Andrews McMeel Publishing

(Enough for 6 to 8 pie peeps)

Ingredients:

• 1 recipe Easy Pie Dough (included below)

Filling:

• 4 large (about 1¾ pounds total) Granny Smith apples
• ¼ cup sugar
• ¼ teaspoon ground cinnamon
• 2 teaspoons cornstarch

To finish:

• 1 tablespoon unsalted butter, melted
• 2 teaspoons sugar

Tools

• Measuring cups and spoons
• Vegetable peeler
• Cutting board
• Paring knife
• Large bowl
• Wooden spoon
• Pastry brush
• Metal spatula
• Oven mitts
• Cooling rack

1. Before you begin
Position an oven rack in the bottom ¹⁄³ of the oven, and preheat the oven to 400°F.

2. Make the filling
Peel and core the apples. Cut the apples into ¼-inch-thick slices. Transfer the slices to the large bowl. Sprinkle the sugar, cinnamon, and cornstarch over the apples. Using the wooden spoon, gently stir the fruit until it is evenly coated with the sugar mixture.

3. Assemble the pie
Remove the rolled-out pie dough on the baking sheet from the refrigerator. Spoon the apple filling onto the circle, creating an even layer in the center and leaving a 2-inch-wide border uncovered around the edge of the dough. Fold the border up and over the filling, gathering the dough into pleats so it fits snugly around the fruit. The center of the pie will be open.

4. Finish and bake the pie
Brush the pleated dough edges with the melted butter, then sprinkle them with the sugar.
Bake for 40 to 50 minutes, until the crust is a deep golden brown and the fruit is juicy and bubbling. Use the metal spatula to lift the pie slightly so you can look underneath. The bottom of the crust should be golden brown. Using the oven mitts, transfer the pan to a cooling rack and let the pie cool for 10 to 15 minutes before serving. Serve warm with a big scoop of ice cream.

Playing around
You can substitute other fruit for the apples. Try peaches, plums, cherries, or berries. If the fruit is very tart, like sour cherries or tart plums, you may want to increase the sugar to about ½ cup. If it is really juicy, increase the cornstarch to 1½ tablespoons.

Easy Pie Dough
—From Baking Kids Love by Sur La Table with Cindy Mushet/Andrews McMeel Publishing

(Makes 1 gorgeous crust)

Ingredients

• ½ cup (1 stick) cold unsalted butter (keep refrigerated until needed)
• 5 tablespoons water
• 1¼ cups unbleached all-purpose flour
• 2 teaspoons sugar
• ¼ teaspoon salt

Tools

• Measuring cups and spoons
• 1 small and 1 large bowl
• Whisk
• Pastry blender
• Table knife
• Table fork
• Plastic wrap
• Bench scraper
• Parchment paper
• Rolling pin
• Small icing or offset spatula
• Ruler
• Pastry brush
• Baking sheet

1. Cut up the butter
Cut the cold butter into small cubes and refrigerate for 10 minutes. Put the water in a small bowl and refrigerate at the same time.

Bella’s Tip: The trick here is to keep the butter cold. Keep it in the fridge until you need it. Once the butter is in small pieces in the dough, if they start to feel warm and squishy, stop and refrigerate the dough for 15 minutes, then continue with the recipe.

2. Cut the butter into the flour
Put the flour, sugar, and salt into the large bowl and whisk until blended. Scatter the cold butter pieces over the dry ingredients and toss them with your fingers until they are coated with the flour. Using the pastry blender, cut the butter into smaller and smaller pieces. If any chunks of cold butter get stuck in the wires of the pastry blender, use the table knife to push them off, then continue cutting. You are done when the mixture looks like bread crumbs, with very tiny pieces of butter in the flour.

3. Mix the dough
Sprinkle 4 tablespoons of the cold water over the top of the flour-butter mixture, then stir with the fork about 25 times. The mixture will begin to hold together in shaggy clumps. Grab a handful of the clumps and some of the dry stuff at the bottom and squeeze firmly. Open your hand. The dough is ready when it holds together, even if a few small pieces fall off.

If the clump falls apart and looks dry, you need a little more water. Before adding more water, remove any large, moist clumps from the bowl, and set them on your work surface. Then add the remaining tablespoon of cold water to the dry crumbs in the bowl and stir again.

4. Shape the dough
Turn the clumps of dough out onto the work surface. Gently knead it all together 3 to 6 times, just until blended into a smooth dough. Press the dough into an 8-inch circle, wrap in plastic wrap, and refrigerate for 30 minutes. Use the bench scraper to clean the work surface.

5. Roll out the dough
Line the baking sheet with the parchment paper. Dust the table generously with flour. Unwrap the chilled dough and place it in the center of the flour. Sprinkle a little more flour over the top.

Bella’s tip: Don’t worry about putting plenty of flour on the table when you roll out the dough. As long as the dough is cool to the touch, it won’t absorb the flour. If the dough starts to get warm and squishy, transfer it onto a baking sheet and refrigerate for 15 minutes, then continue rolling. The extra flour keeps the dough from sticking to the table, and you brush it all off at the end anyway.

Starting from the edge closest to you, roll gently but firmly to the edge opposite you and then back again twice. If the dough cracks when you try to roll it, it’s too cold. Let it sit on the table for 8 to 10 minutes, then try to roll it again. Be careful not to roll the pin off the edge of the dough, or the dough will stick to the surface.

Pretend the circle is a clock face, with 12 o’clock at the top. Turn the dough 2 hours, to 2 o’clock, and then roll up and back again twice. When you turn the dough, it should move easily. If it doesn’t, gently lift the stuck area, loosening it with a small icing spatula, and sprinkle some more flour underneath. Turn the dough 2 more hours and roll up and back again twice. Repeat the rolling up and back and turning until the dough is a circle 14 inches across.

6. Chill the dough
Brush any flour from the top of the dough. Gently fold the circle into quarters, brushing off any excess flour as you fold. Transfer the folded dough to the prepared baking sheet. Unfold the circle so it is flat. Refrigerate while you prepare the filling for the pie.

(Book cover image: Andrews McMeel Publishing, Apple image flickr/Stevie Rocco)

Post from: Tree Hugging Family

You can read about the Household Product Labeling Acts that, if passed, would require manufacturers of cleaning products to list ALL ingredients on the label. With or without this act, you should never purchase a “green” cleaner that doesn’t list its ingredients on the product label. If you do, you’re likely buying greenwash, not a truly eco product.

I think it’s great Method is calling attention to this problem. Though I sometimes make my own cleaners, I also use Method products, like their dilutable cleaner. Since Method doesn’t test on animals, I prefer them over products like Green Works by Clorox.

Whatever cleaner you choose, be sure to consider all the dangers of some home cleaning products.

Did you like “Shiny Suds“?

Post from: Tree Hugging Family

A hat made from 100% post-consumer recycled water bottles = Good Green Hat by renowned green-designer Susan Todd.

Just in time for winter and the holidays, a very nice and soft fleece hat that not only will keep your head warm, but also give planet earth a hug. Plus, it’s only $14.95, making it an affordable gift. The waterproof hat also fits all head sizes.

Amazingly, it only takes two recycled PET bottles to make one of these hats. With 100,000 hats, 200,000 bottles were recycled to a better life instead of sitting in landfills. Visit GoodGreenThings.com to snag your own. And keep reading to learn more about how this amazing hat is helping the earth.

Profits from Good Green Hat go toward educating kids about the rainforest and conservation through the Earth’s Birthday Project.

Since 1989, the Earth’s Birthday Project has raised $6.25 million to purchase and protect more than 400,000 acres of rainforest and other ecosystems.

Buying a Good Green hat means you’re empowering student conservationists to help protect critically endangered South American rainforests.

By helping to protect the rainforests from activities like mining and timber harvesting, you also help prevent the release of millions of tons of carbon pollution. Every cent from the sale of each Good Green Hat goes toward a sustainable planet, through either recycling, education or fair wages. Plus, each hat is sewn in the US by women receiving fair wages and education for a better life through the Southwest Creations Collaborative.

Are you going to give your favorite treehugger a Good Green Hat?

(Image via GoodGreenThings.com)

Post from: Tree Hugging Family

Some sample recipes are included below for your holiday cooking fun, but in the cookbook, you’ll also find recipes for Sweet Corn Chowder, Farm Stand Carrot Cake and more. I’m getting hungry!

Myra’s cookbook contains more than 250 recipes, plus full-color photos — and even some shopping tips and serving ideas. She also includes “field guides” to produce and “Farm Fresh” information boxes, as well as her own family stories and beliefs about how personal food choices can make a big difference.

Enjoy the following recipes from Food to Live By. Sauce recipes for both dishes are included at the bottom of this post. While vegetarian recipes are included here, this cookbook also features recipes with meat as well.

Tricolor Spaghetti Squash

Serves 4 to 6

• 1 large spaghetti squash (about 4 pounds)
• 1 tablespoon olive oil, plus more for oiling the baking dish
• Coarse (kosher) salt and freshly ground black pepper
• 1/4 cup (about 3/4 ounce) freshly grated Parmesan cheese
• 1/4 cup (about 1 ounce) shredded mozzarella
• 1/2 cup Emerald Green Pesto (recipe follows) or good-quality store-bought pesto
• 1/2 cup Farm Stand Marinara Sauce (recipe follows) or good-quality store-bought marinara sauce

1. Position a rack in the lower third of the oven and preheat the oven to 350ºF.

2. Pierce the skin of the spaghetti squash with the tip of a knife in several places. Place the squash on a rimmed baking sheet and add water to a depth of about 1/8 inch. Bake the squash until a fork easily pierces its flesh, 70 to 90 minutes. Let the squash cool. Leave the oven turned on.

3. Oil an 8-inch-square baking dish, then set it aside.

4. When the squash is cool enough to handle, cut off and discard the stem end. Cut the squash in half lengthwise. Remove and discard the seeds and their stringy fibers. Scrape the squash flesh with a fork so that it pulls apart in spaghetti-like strands. Transfer the strands of squash to a large bowl and fluff them with a fork to separate them. The squash can be prepared up to this point and refrigerated, covered, for up to 3 days.

5. Add the olive oil to the squash and toss so that all the strands are coated, then season it with salt and pepper to taste. Place the squash in the prepared baking dish, pressing on it with the back of a wooden spoon to flatten it into a single layer.

6. Mix the Parmesan and mozzarella cheeses in a small bowl.

7. Starting at one edge of the baking dish and working from left to right, spread the pesto over the squash so that it covers a third of it. Spread the cheese mixture over the middle third of the squash. Finally, spread the marinara sauce over the remaining third. The idea is to form 3 vertical stripes, duplicating the green, white, and red bands on the Italian flag. Cover the baking dish tightly with aluminum foil and bake the squash for 15 minutes.

8. Uncover the baking dish and continue to bake the squash until the cheese has melted and the marinara sauce is bubbling, 10 to 15 minutes longer. Serve the squash hot.

Grilled Vegetable Lasagna with Emerald Green Pesto

Serves 10

• 3 medium-size eggplants, peeled and cut lengthwise into 1/4-inch-thick slices
• 3 medium-size yellow summer squash, cut lengthwise into 1/8-inch-thick slices
• 3 medium-size zucchini, cut lengthwise into 1/8-inch-thick slices
• 1 cup olive oil
• Salt and freshly ground black pepper
• 2 large red bell peppers
• 8 ounces lasagna noodles
• 1 1/4 cups freshly grated Parmesan cheese
• 3 cups (24 ounces) ricotta cheese
• 2 large eggs
• 1/4 cup minced fresh basil
• 1/3 cup minced fresh flat-leaf parsley
• 4 cups Farm Stand Marinara Sauce (recipe follows) or good-quality store-bought marinara sauce
• 12 ounces mozzarella cheese, coarsely grated (about 3 cups)
• 2/3 cup Emerald Green Pesto (recipe follows) or store-bought pesto

1. Place the eggplant, squash, and zucchini on a baking tray and brush them on both sides with some of the olive oil. Lightly season them with salt and pepper.

2. Set up a barbecue grill and preheat it to medium.

3. Grill the eggplant until just soft, 2 1/2 to 4 minutes per side. Transfer the grilled eggplant to a wire rack to cool. Leave the grill burning.

4. Grill the squash and zucchini until just soft, about 2 minutes per side. Transfer the grilled squash and zucchini to the wire rack with the eggplant to cool. Leave the grill burning.

5. Place the bell peppers on the grill and cook, turning frequently, until the skin is just charred black, about 10 minutes. Transfer the bell peppers to a paper bag, close it tightly, and let the peppers steam for about 5 minutes. Remove the peppers from the bag and, when they are cool enough to handle, pull off the charred skin. Discard the skin, seeds, and stems and cut the roasted peppers into long, 1-inch-wide strips.

6. Bring a large pot of salted water to a boil over high heat. Add the lasagna noodles and cook according to the package directions until just tender. Do not undercook the lasagna noodles because they will not continue to cook in the oven. Drain the noodles well and lay them out flat on a clean dish towel (not terry cloth) so they do not stick together.

7. Place 3/4 cup of the Parmesan cheese and the ricotta cheese, eggs, basil, and parsley in a small bowl. Add 1/2 teaspoon each of salt and pepper and stir well to combine.

8. Position a rack in the center of the oven and preheat the oven to 375ºF.

9. Brush a 9 by 13–inch baking pan lightly with 1/4 to 1/2 cup of the marinara sauce. Arrange one fourth of the lasagna noodles in a single layer over the marinara sauce, trimming them to fit if necessary. Arrange half of the eggplant slices over the noodles. Spread half of the ricotta mixture evenly over the eggplant and sprinkle a third of the mozzarella on top.

10. Arrange a third of the remaining lasagna noodles over the mozzarella. Spread about 1/2 to 3/4 cup of the marinara sauce over the pasta (the lasagna will hold together better and be easier to serve if you use thin layers of marinara sauce). Cover the sauce with a layer each of the squash, zucchini, and red peppers, using them all up. Spread the remaining ricotta mixture over the vegetables and top this with half
of the remaining mozzarella.

11. Arrange half of the remaining lasagna noodles over the mozzarella and cover them with the remaining eggplant. Brush the eggplant with the pesto and sprinkle the remaining mozzarella on top.

12. Arrange the remaining lasagna noodles over the mozzarella. Spread about 1 cup of the marinara sauce over the noodles so they are completely covered and sprinkle the remaining 1/2 cup of Parmesan cheese on top.

13. Bake the lasagna until it is hot and bubbly, about 1 hour. Remove the pan from the oven and let the lasagna rest for at least 15 minutes before cutting it. Heat the remaining marinara sauce (about 2 cups) in a small saucepan over medium heat. Slice the lasagna and serve it while still hot, with the remaining marinara sauce on the side.

Farm Stand Marinara Sauce

Makes about 5 cups

• 2 cloves garlic, peeled
• 1 small carrot, coarsely chopped
• 1 small yellow onion, coarsely chopped
• 3 tablespoons olive oil
• 1/3 cup dry red wine
• 5 pounds ripe tomatoes, peeled and coarsely chopped, juices reserved, or 2 cans (28 ounces each) diced or crushed tomatoes, with their juice
• 1/4 cup chopped fresh basil,
• or 2 teaspoons dried basil
• 1 tablespoon fresh oregano,
• or 2 teaspoons dried oregano
• 1 tablespoon fresh thyme leaves,
• or 1 teaspoon dried thyme
• 1 teaspoon coarse (kosher) salt
• 1/2 teaspoon freshly ground black
• pepper, or 1/2 teaspoon dried
• red pepper flakes
• 1 to 2 teaspoons sugar (optional)

1. Place the garlic and carrot in a food processor and pulse until finely chopped. Add the onion and continue to pulse until minced, scraping the side of the bowl with a rubber spatula occasionally.

2. Heat the olive oil in a large, heavy pot over medium-low heat. Add the onion mixture and cook, stirring frequently, until soft but not browned, about 11 minutes. Add the wine and stir well, loosening any bits stuck to the bottom of the pot. Bring to a simmer and cook until reduced slightly, about 3 minutes.

3. Add the tomatoes and their juices to the pot. Add the basil, oregano, and thyme and let simmer gently until the flavors are concentrated, 35 to 45 minutes. Add the salt and pepper. Taste for sweetness and, if the sauce tastes too acidic, add 1 to 2 teaspoons of sugar. If you are not planning on using the sauce immediately, let it cool to room temperature. It can be refrigerated, covered, for up to 1 week or frozen for up to 3 months.

Emerald Green Pesto

Makes about 2 cups

• 4 cloves garlic, peeled
• 6 packed cups fresh basil leaves
• 1/2 packed cup fresh flat-leaf parsley leaves, baby spinach, or more basil
• 1/4 cup pine nuts
• 1 cup olive oil, plus (optional) more for storing the pesto
• 1/2 teaspoon salt
• 1 cup (3 ounces) finely and freshly grated Parmesan cheese

1. Place the garlic, basil, parsley, and pine nuts in a food processor and pulse until coarsely chopped.

2. With the machine running constantly, add the olive oil in a slow, steady stream, until the pesto is smooth, stopping when needed to scrape the side with a rubber spatula.

3. Transfer the pesto to a medium-size bowl. Add the salt and Parmesan cheese and stir to combine.

(Images and recipes via Food to Live By, Myra Goodman)

Post from: Tree Hugging Family

Flip & Tumble, makers of reusable bags, put together an Eco-Thrift Gift Guide with simple ideas you can probably pull off without buying many supplies, if any. And, they’re giving you the opportunity to contribute your own ideas for a chance to win six free reusable shopping bags! For more details, visit Flip & Tumble, scrolling to the bottom for the email address and directions for submission.

Tree Hugging Family is also a big source of homemade gift ideas! Visit these posts for the details:

• Homemade Eco Gifts You Can Make for the Holidays
• Make Your Own Oilcloth Bags
• Recycled Dollhouse Project
• DIY Homemade Natural & Eco Chic Soap
• Homemade Organic Paint Soap for Kids

To make your own baby toys, from wooden puzzles to teddy bears, visit MakeBabyStuff.com for tutorials and patterns. Plus, Eco Bites prepared an A-Z guide to DIY Eco Christmas Gifts.

If you’re not crafty, or can’t find the time, you can still give green. Jennifer at blisstree prepared a resource of Green Holiday Gifts that Give Back.

My favorite charities to give to during the holidays include Heifer International, World Wildlife Fund (where you can adopt animals in someone’s honor) and my local food bank.

Are your holidays going to include homemade or charitable gifts?

(Snow Drop Image via WikiMedia Commons)

Post from: Tree Hugging Family

Also, tofu is a more affordable source of protein than meat, especially if you’re cooking for a large group. Cubes of tofu can be added to soup to turn it into a main dish. Soft or silken tofu can even be used as a protein-rich base for dips or smoothies.

The eco side of tofu is that it doesn’t have as much impact on the environment as meat production. Even though rain forests are being cleared for growing soy, the majority of it is used to feed cattle! So, tofu is mostly guilt-free.

Use organic tofu for this seasonal favorite from tofu experts, House Foods.

Tofu “Punkin” Pie
(serves eight)

• 1 pkg (14 oz) House Foods Organic Tofu Firm
• 3/4 cup brown sugar
• 2 tsp cinnamon
• 1 can (16 oz) cooked pumpkin
• 1 prepared graham cracker pie crust

To prepare:

• Preheat oven to 350°
• In a blender or food processor, add all ingredients and blend thoroughly.
• Pour mixture into pie crust; bake in a 350°F oven for 45 minutes or until set. Serve chilled.

Follow these links for other tofu recipes from House Foods: Creamy Pumpkin Soup (pictured) and Tofu Mushroom Spread.

(Recipes and images courtesy of House Foods)

Post from: Tree Hugging Family

Cast iron is healthier and much more green than those chemical-laden nonstick pans. And cooking with cast iron makes the best cornbread!

Advantages of Using Eco-friendly Cast Iron to Cook

• Evenly distributes heat
• Withstands high heat without warping
• Can last many lifetimes
• Features a chemical-free nonstick surface
• Is 100% recyclable (if you ever managed the unlikely feat of destroying one)
• Soap-free cleaning (just scrub with hot water and a plastic brush, then dry)
• After seasoning, maintaining is easy (wipe with veggie oil after it dries from washing)

So, how do you season one of these eco-wonders?

If your cookware isn’t pre-seasoned or if you need to re-season, follow the advice of Lodge:

1. Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).
2. Rinse and dry completely.
3. Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).
4. Place aluminum foil on the bottom rack of the oven to catch any dripping.
5. Set oven temperature to 350 – 400 degrees F.
6. Place cookware upside down on the top rack of the oven.
7. Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
8. Store the cookware uncovered, in a dry place when cooled.

If you don’t use cast iron, why are you hesitating? Put it on your Christmas list : )

(Image via flick/House of Sims)

Post from: Tree Hugging Family

Walking Stick Toys features lots of wooden toys painted with non-toxic paint. I like their goat figure, but they offer plenty more of these tiny treasures for only $7. The wooden figures are 3 inches tall and made with organic Maple. Other animal figures include a panda, kangaroo, donkey, camel and ram. Walking Stick Toys offers lots of larger toys too.

Green Toys make a nice selection of recycled goods for boys or girls. I like their jump rope with 100% recycled handles and the awesome recycling truck toy! The recycling truck might fit in a stocking, but it’s too cute not to show you anyway. If you visit the Green Toys website, click the “Where to Buy” icon on the left to find out how to purchase their eco-friendly toys.

For other sweet little eco offerings, don’t forget the cate & levi collection. Though they are a bit more expensive, they’re still worth considering. My favorites: the cat cube made with reclaimed wool and the hippo wall art, also made with reclaimed wool and a natural frame. And the stuffed chicken is too cute to ignore!

Have you started holiday shopping?

(Images via retailers linked above: Walking Stick Toys, Green Toys and cate & levi collection.)

Post from: Tree Hugging Family

Gary Null holds a Ph.D. in human nutrition and public health science. He’s also a best-selling author and founder of Progressive Radio Network (PRN), a grassroots talk-radio network with a variety of hosts who cover issues like the environment, autism, health and natural living.

PRN features a show that covers a wide range of vegetarian issues: “It’s All About Food,” airing each Wednesday at 3:00 pm EST. The show may be accessed online at PRN. “It’s All About Food” is hosted by Caryn Hartglass, the executive director of EarthSave International.

I hope you find a dish below you like!

Holiday Stuffed Mushrooms

• 6 mushrooms de-stemmed (mince stems & set aside)
• 4 tablespoons extra virgin olive oil
• 1 Avocado
• 2 tablespoon flax seed ground
• 2 teaspoon parsley chopped
• ½ teaspoon sage
• ½ teaspoon rosemary
• ½ teaspoon thyme
• Sea salt and pepper

Coat mushroom caps with 2 tablespoons of extra virgin olive oil. Place in dehydrator for 1 hour. Combine all other ingredients in a food processor. Stuff dehydrated mushroom caps with mixture and serve.
Yield: 6 Mushrooms

Sweet Loaf
Filling

• 1 tablespoon olive oil
• 1 cup chopped shiitake mushrooms
• ½ cup chopped yellow onion
• 2 cloves garlic, minced

Dough

• Kernels from 2 ears of fresh corn, grated
• 3 tablespoons olive oil
• ¼ teaspoon sea salt
• ½ teaspoon agave
• 1 cup yellow or white hominy, ground (or substitute frozen peas)

Garnish

• 5 olives, chopped
• Red, yellow, purple, and green bell pepper slices
• Cherry tomato

To prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onions, and garlic. Cook until onion is translucent, about 10 minutes. Set aside to cool.
To prepare the dough: In a large bowl, combine the corn, olive oil, salt, and agave. In a skillet over low heat, cook the mixture until thickened. Add ground hominy; cook a few more minutes, and set aside to cool.
Preheat oven to 375°. Oil a shallow baking dish and fill with one half of the dough mixture.

Add all the filling, and arrange sliced olives on top. Cover with the remaining dough, smoothing out the surface. Brush with olive oil. Bake for 45 minutes or until golden brown. Garnish with red, yellow, purple, green pepper slices and cherry tomatoes.
Yield: 2 Servings

(Recipes and images courtesy Gary Null)

Post from: Tree Hugging Family