Rhonda and I, when not on the road holding seminars, often enjoy a Thursday evening dinner with the guests at the Hallelujah Acres Lifestyle Center in Lake Lure, North Carolina. Recently, Health Minister Bev Cook, who runs the Lifestyle Center with her husband Chet, served one of her summer vegan dishes I found very delicious. I asked Rhonda to serve it at home that week, and we were both so impressed with the dish, that Rhonda demonstrated its preparation and served it in her most recent Culinary Class this past Friday Evening at Hallelujah Acres, where everyone enjoyed it. With tomatoes coming into season, you might want to give this family friendly vegan recipe a try:
Ingredients
3-4 medium Vine ripened Tomatoes (cut into ½ inch pieces)
2 Garlic cloves (peeled and minced)
1/2 cup fresh Basil leaves (minced fine)
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Celtic Sea Salt (optional and to taste)
Directions
Place all prepared ingredients in a bowl and mix well. Allow to marinate for at least a half hour in the refrigerator. Serve with whole grain bread, or with pasta, or as a side dish, or even as a condiment. ENJOY!
*ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED.
