Ingredients

• 1 mango, peeled and seeded
• 1 papaya, peeled and seeded
• 1/2 cup fresh strawberries
• 1/3 cup orange juice
• 5 cubes ice

Directions

Place the mango, papaya, strawberries, orange juice, and ice cubes in an electric blender. Process until the ingredients are smooth.

Makes 2 servings. (From All Recipes)

Click here to learn how to submit your Wescipe to the WesWELL blog.

Refusing to have a hand in that suffering is especially timely at Passover, for in commemorating the escape of the Jews from Egyptian bondage, the holiday reminds us of the importance of continuing the battle for freedom. Prayers said on Passover call on us to be kind to those who are now oppressed and to deepen our commitment to liberty today. What better time than Passover to extend our compassion to every living being? And what better way to celebrate the spirit of the holiday than by practicing vegetarianism?

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1 can (15.5 ounces) black beans, rinsed and drained
1 1/2 cups frozen corn kernels, thawed to room temperature
3 tablespoons chopped fresh cilantro
2 tablespoons chopped green chili peppers
4 green onions, diced
1 tomato, diced
1 tablespoon chopped garlic
6 fat-free flour tortillas, 10 inches in diameter
3/4 cup shredded cheddar cheese (dairy or soy)
3/4 cup salsa

Directions

In a microwave-safe bowl, add the black beans, corn, cilantro, chili peppers, onions, tomatoes and garlic. Stir to mix evenly. Microwave on high power for 30 seconds to 1 minute. Stir and heat again for 30 seconds to 1 minute. Repeat until the mixture is hot.

Place 2 tortillas between paper napkins or paper towels and warm in the microwave for 20 seconds on high. Repeat with the remaining tortillas.

To serve, place about 1/2 cup bean mixture on 1 tortilla. Top with 2 tablespoons cheese and 2 tablespoons salsa. Fold in the sides and the bottom of the tortilla up over the filling, then roll to close. Repeat with the remaining tortillas and serve immediately.

Makes six servings.

From MayoClinic.com

Chopped pig pancreas may not sound appetizing. But most cystic fibrosis patients eat a refined version of it each breakfast, lunch and dinner — five large capsules a meal — to supply enzymes their bodies do not produce.

The pills are life-sustaining for most of the nearly 30,000 people in the United States with cystic fibrosis, a hereditary disease that attacks the lungs and digestive tract.

But partly because of the drug’s source there have been longstanding concerns about those capsules, according to Leslie Hendeles, a University of Florida professor of pharmacy and pediatrics who has studied them.

“What would happen if there were a virus, a pig virus, something analogous to mad cow disease?” Dr. Hendeles asked.

The recent recall of the Baxter International blood thinner heparin, which has been linked to 19 deaths and whose main ingredient comes from pig intestines, has raised public awareness that even in the age of sophisticated bioengineering, certain crucial medicines are still derived from animal parts. The concerns remain, even though, as it turned out, the heparin problem had nothing to do with the pigs.

A company called Scientific Protein Laboratories, which supplies the active ingredient in heparin to Baxter International, is also the supplier of much of the pig-derived pancreatic enzymes used by cystic fibrosis patients.

Medical and drug scientists have long worried about animal-derived drugs, but they also know that the search for synthetic alternatives has often ended in frustration.

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Not at all!

Check out the Sensual Vegan for safer sex products that are never tested on animals or use animal byproducts.  And they also donate 5% of all sales to Scarleteen, a friendly and sex-positive sex education resource site aimed at young people. 

• 3 (15 ounce) cans black beans, drained and rinsed
• 1 (11 ounce) can Mexican-style corn, drained
• 2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
• 2 tomatoes, diced
• 2 bunches green onions, chopped
• cilantro leaves, for garnish

Directions

In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

Serve as a dip with tortilla chips, over a baked potato, or as part of an entree. Delish!

From allrecipes.com

Ingredients
1 package firm or extra firm tofu

Marinade
1/8 cup soy sauce
1/8 cup water
1 tsp dried tarragon, crushed into powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp chili powder
1/8 tsp powdered ginger

Directions
Freeze the tofu for at least two days. After defrosting and pouring out the water, cut the tofu into 8 pieces, wrap it in towels (or paper towels), and press out water for 30 minutes, changing the towels to fresh ones after the first 15 minutes. Mix all ingredients for the marinade. Marinade the tofu in the refrigerator overnight. Bake tofu at 400°F for 20 minutes. Flip tofu and bake for another 10 minutes. Flip again and bake for another 10 minutes or so, checking on the tofu a few minutes before time is up. Experiment with baking time and temperature for desired firmness and consistency.

Put the tofu in sandwiches, cut up into smaller pieces for stir-fry, etc.

Ingredients

1 eggplant – quartered lengthwise, and sliced into 1/2 inch pieces
2 small yellow squash, halved lengthwise and sliced
4 cloves garlic, peeled
1/4 cup olive oil, or as needed
1 red bell pepper, seeded and sliced into strips
1 bunch fresh asparagus, trimmed and cut into 2 inch pieces
1/2 red onion, sliced
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
1/4 cup olive oil
2 lemons, juiced
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh oregano
salt and freshly ground black pepper to taste

Directions 
Preheat the oven to 450 degrees F (230 degrees C). Grease a large baking sheet.

1. Spread the eggplant and squash slices out in an even layer on the prepared baking sheet. Place the cloves of garlic off to one side of the pan, so you can find them later. Bake for 15 minutes in the preheated oven
2. While the vegetables roast, whisk together the red wine vinegar, balsamic vinegar, olive oil, and lemon juice in a large serving bowl. Season with oregano, parsley, salt and pepper. Remove the garlic cloves from the oven, and chop or mash. Whisk the garlic into the dressing. Set aside.
3. Remove the vegetables from the oven, and stir the squash and eggplant. Layer the asparagus, red onion, and red bell pepper over the top of the eggplant and squash. Return to the oven, and bake for another 15 to 20 minutes, or until the asparagus is tender but still bright green.
4. When the vegetables are cooked through and slightly toasted, remove them from the oven, and place them in the bowl with the dressing. Stir to coat evenly. Taste and adjust salt and pepper if necessary. Chill for a few hours to marinate the vegetables.

 Makes 10 servings

Note
The vegetables can also be roasted under the broiler, but not too close to the heat. Leave the oven rack in the center position.

 Originally from allrecipes.com

Ingredients
1 cup uncooked lentils (sift through and remove questionable lentils or non-lentils and rinse before cooking)
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard (wet mustard)
4 to 6 kaiser rolls or sesame buns

Directions
Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more.

Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup and mustard and heat through.

Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.

Makes 4 to 6 sandwiches

1-16 ounce box tri-colored fusilli pasta (or other favorite pasta)
1 cup chopped broccoli
2 carrots, peeled and chopped
1 onion, thinly sliced
1 red bell pepper, chopped
1 cucumber, peeled and slices
¾ cup Italian dressing

1. Bring a large pot of water to a boil. Add the pasta and cook until tender, about 8 minutes. Drain.
2. While the pasta is cooking, place broccoli, carrots, onions, and red peppers in a microwave safe bowl. Cook in microwave on high for 3 minutes.
3. Combine the cooked vegetables and cucumbers with the pasta. Cover and refrigerate until chilled.
4. Pour the dressing over the salad when ready to serve. Toss to coat.

Makes 10 servings.