VEGGIE POTLUCK

Today is World Vegetarian Day and the annual kick-off of Vegetarian Awareness Month.

Here are just a few reasons The Vegetarian Times identifies for giving vegetarianism a try.

• A lower body mass index.
• Decreased cholesterol levels. 
• A longer life.
• A lower mortality rate for cardiovascular disease.
• A reduced risk of food-borne illnesses.
• Increases fiber intake.
• Reduces pollution.

To celebrate and make a difference, this October host a Veggie Potluck with your friends. Here’s one of our favorite veggie meals:

PASTA PRIMAVERA
3 carrots, peeled and sliced into thin rounds
2 small zucchini, cut into thick rounds
2 yellow squash. Cut into thick rounds
1 onion, cut into wedges
1 green pepper, cut into strips
1 red pepper, cut into strips
1/4c olive oil
1Tbs Italian herbs
1 pound pasta
1/2c parmesan cheese
          Toss all vegetables with the olive oil and herbs to coat and place on a cookie sheet. Roast at 400 degrees for 30 minutes, stirring after 15 mins. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Toss the pasta with the vegetable mixtures in a large bowl to combine. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

“Above all, love each other deeply,
because love covers over a multitude of sins. 

Offer hospitality to one another without grumbling.”

I Peter 4:8-9