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Archive for the tag “food”

Meatless Monday: St. Louis Toasted Ravioli

This St. Louis style of preparing ravioli is absolutely meatless and delicious!

Follow the original recipe at!



  1. 2 tablespoons whole milk
  2. 1 egg
  3. 3/4 cup Italian seasoned bread crumbs
  4. 1/2 teaspoon salt (optional)
  5. 1/2 (25 ounce) package frozen cheese
  6. ravioli, thawed
  7. 3 cups vegetable oil for frying
  8. 1 tablespoon grated Parmesan cheese
  9. 1 (16 ounce) jar spaghetti sauce


  1. Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
  2. In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
  3. In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

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Get Wise Wednesday: One Step Forward


We hope this quote helps you overcome your fear and take that first step!

What decisions will you make that will affect your life in a positive way?



Meatless Monday: Roasted Cauliflower and Citrus Pasta

Once again it is Monday meaning that we are going to share a mouth watering recipe with you… that’s MEATLESS!

For pasta lovers the idea of a meatless recipe may seem a little underwhelming. You might think that this dish is missing texture or depth of taste; however, this recipe will change the way you think about meat-free pasta! Cauliflower is a great substitute for chicken, because it is hardy, filling and when cooked, can even resemble chicken!

Follow the recipe below at Cookistry!

Roasted Cauliflower and Citrus Pasta

Image Ingredients:

1 small head cauliflower
2 tablespoon olive oil
1/2 teaspoon salt
1/2 pound dry thin spaghetti
2 tablespoons unsalted butter
Pinch of dried crushed red pepper
1/2 teaspoon dried rosemary*
2 tablespoons fresh lemon juice
2 tablespoons capers
6-8 ounces grape tomatoes
1 teaspoon Buddha Hand or lemon zest


Cut the cauliflower into bite-size pieces. Put it on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast at 350 degrees until the cauliflower is cooked to your liking – 20 to 60 minutes.

Just before the cauliflower is done, cook the pasta in boiling salted water until al dente. Add the butter, red pepper, and rosemary to the pasta over low heat and cook until the butter is melted.

Add the lemon juice and capers, and stir them in. Add the cooked cauliflower and the grape tomatoes and stir to combine, and cook just long enough to warm the tomatoes. Taste for seasoning and add more salt, if desired.

Add the Buddha Hand zest and stir to combine.
Serve hot.

*If you like, chop the dried rosemary into smaller pieces.

View the Original Recipe Here!

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Meatless Monday: Zucchini With Quinoa Stuffing

It’s Monday again!

Are you worried that giving up meat will mean less protein in your diet? Fear not! This week’s recipe includes the super grain of the future! Quinoa is one of the most protein rich foods out there; it is a complete protein with all nine essential amino acids.

Recipe and photo posted by Real Simple.

Zucchini With Quinoa Stuffing

Screen shot 2013-04-23 at 3.17.43 PMIngredients: 

1/2  cup  quinoa, rinsed

4  medium  zucchini

1  15-ounce  can cannellini beans, rinsed

1  cup  grape or cherry tomatoes, quartered

1/2  cup  almonds, chopped (about 2 ounces)

2  cloves garlic, chopped

3/4  cup  grated Parmesan (3 ounces)

4  tablespoons  olive oil


1. Heat oven to 400° F.

2. In a large saucepan, combine the quinoa and 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes.

3. Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.

4. Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.

5. Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and ¼ cup Parmesan.

6. Cover with foil and bake until the zucchini is tender, 25 to 30 minutes.

7. Remove the foil and bake until golden, 8 to 10 minutes.

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Meatless Monday: Butternut Squash Pizza

Happy Monday all!

Let’s talk about butternut squash. This squash is stuffed full of vitamin A and B complex. Vitamin A is an immunity booster and great for your vision, and vitamin B complex can lower stress, anxiety and depression! Put down that meat lover’s pizza; it’s time for some butternut squash topped pizza pies!

Recipe and photo posted by Real Simple.

Butternut Squash Pizza

Screen shot 2013-04-23 at 2.55.31 PMIngredients: 

1  butternut squash (about 2 pounds), peeled

1  small yellow onion, sliced into 1/4-inch-thick rings

3  tablespoons olive oil

1 1/2  teaspoons kosher salt

1/4  teaspoon  black pepper

1  1-pound package refrigerated pizza dough

1  tablespoon cornmeal

1  tablespoon fresh thyme leaves

1/2  cup fresh ricotta


1. Heat oven to 400° F

2. Cut the squash into 1/2-inch-thick slices, then cut each slice into 1-inch chunks.

3. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss.

4. Roast until tender, about 20 minutes. Transfer to a plate.

5. Increase oven temperature to 450° F.

6. Roll the dough out 1/4 inch thick. Clean the baking sheet and sprinkle it with the cornmeal. Place the dough on top.

7. Scatter the squash and onion mixture over the dough, sprinkle with the thyme, and add dollops of the ricotta.

8. Bake until golden, about 25 minutes. Slice into wedges.

This recipe serves 6!

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Introducing: Meatless Mondays

As members of our community, we can “do good” and live peacefully in an innumerable amount of ways. At the Center for Living Peace, we’re always looking for new ways to do good in our lives and our communities.

Enter: Meatless Mondays

Staring this week, every Monday we will post about the benefits of eating one less meal with meat, along with some startling statistics and factoids and delicious meat-free recipes.

So why “Meatless Mondays”? Well, think about all the good you’ll be doing your community when you contribute to freeing 15 million square kilometers of farmland and reducing greenhouse-gas emissions up to 18%!

So, as promised: Here is your statistic and your recipe. Please join me every week for a Meatless Monday!

From The Daily Green:
The amount of greenhouse gas (gases that trap heat in the atmosphere) emissions caused by cheeseburger production and consumption is equivalent to that of about 6.5-19.6 million SUVs.

If we’ve all begun committing ourselves to more eco-friendly driving, then perhaps we can also commit to more eco-friendly eating! For example, instead of burgers for dinner, how about a delicious grilled sandwich?

California Grilled Veggie Sandwich?


  • 1/4 cup mayonnaise
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1/8 cup olive oil
  • 1 cup sliced red bell peppers
  • 1 small zucchini, sliced
  • 1 red onion, sliced
  • 1 small yellow squash, sliced
  • 2 (4-x6-inch) focaccia bread pieces, split horizontally
  • 1/2 cup crumbled feta cheese


  1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
  2. Preheat the grill for high heat.
  3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
  4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Recipe originally posted on All Recipes.

Do you have a recipe you’d love to share? Email it to! Enjoy being healthy and eco-friendly my friends!

Good Happens.

Peace Grl Out!

Good Food Happens.

In his workshop, “Artful Eating,” Orange County Museum of Art‘s very own Jeff Venier, M.F.A. leads the group in a drawing exercise based on the techniques of the old masters.  This art class, though technical, is also designed to be a means of practicing mindfulness.  Appreciating the beauty of our food leads to a richer, and more mindful eating experience, and can give us time to think about where our food comes from, what form it takes.  Before sitting down to draw, Jeff leads the group in touring the Irvine Farmer’s Market to gather the ingredients for their still life (and their lunch!).

Jeff’s workshops always feature exciting new recipes, sure to broaden your knowledge of delicious ingredients.  Past recipes have included:  Black and Brown sweet rice salad with Eggplant and Tomatoes with Pecorino, and Beet and Carrot Asian remoulade.

The hands on cooking portion (utilizing elements from the still life) of the class has been a favorite aspect of the class for adults and children alike.  Jeff transforms cooking from being a chore to something fun and joyful.

The shared meal is the finale of the class.  Not only does the food taste amazing, but eating feels different after so much time spent studying, appreciating, arranging, and working with the food.  “Artful Eating” seems to refer not only to the practice of combining drawing and cooking, but to a transformed way of nourishing our bodies and minds.

Wondering what to do now that your mouth is watering?  Start by making sure you don’t miss Cheff Jeff’s last Artful Eating workshop:

this Saturday

August 28th

(class starts promptly at 11:30, ends at 2:30)

Reserve your place now!

And, check out Jeff’s Food Blog to see photos and find recipes for more of his out-of-this-world (homemade) cuisine.

Good (and good food!) Happens.

Peace Grl Out.


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