RIP Jane Goodall
Thank you for all your amazing work with animals and bringing attention to the plight of animals in our world.
Ms. Goodall was co-author of the vegan cookbook #eatmeatless: Good for Animals, the Earth & All, released by the Jane Goodall Institute. The book contains 80 plant-based recipes and Goodall's reflections on the environmental impact of animal agriculture.
Jane Goodall’s Pan-Seared Cauliflower
1 medium head cauliflower (about 1¼ pound), cut into 2-inch florets (you should have about 4 cups)
1 large carrot, peeled and cut in half moons on a slight bias
¼ cup olive oil
4 cloves garlic, minced
2 Tablespoons capers, rinsed and drained
½ teaspoon red pepper flakes
sea salt and freshly ground pepper
Bring a large pot of lightly salted water to a boil over high heat. Add the vegetables, stir, and cook until tender-crisp, about 1 minute. Drain and let cool.
In a large frying pan, warm the oil over medium-high heat. Add the garlic, capers, and red pepper flakes and cook, stirring, until fragrant. Add the cauliflower and carrot and cook, stirring, until starting to soften and the vegetables are browned, about 3 minutes. Season to taste with salt and pepper and serve right away.
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