Brenda Sanders is a food justice activist in Baltimore City who has dedicated her life to fighting for vulnerable populations. As a community organizer, Brenda has coordinated events like The Vegan Living Program, an annual 6-week vegan education program, Eating for Life, a plant-based cooking workshop and Vegan SoulFest, a festival that celebrates culture and the vegan lifestyle. Brenda promotes veganism in her social justice work because it’s a lifestyle that addresses health issues, environmental destruction and animal abuse while giving individuals the ability to effect real, positive change in the world.
3 cups Mizuna Greens, chopped
3 cups Arugula, chopped
10 sundried tomatoes, cut into thin strips
¼ cup olive oil
¼ cup white wine
1 Tbs. chopped garlic
¼ cup pine nuts
Salt and pepper
2 Tbs. bread crumbs (or GF Bread crumbs)
¼ t. red pepper flakes
¼ cup fresh parsley, chopped
Cook pasta in salted water, according to directions, al dente. Drain and run under cold water to stop cooking.
Meanwhile, sauté the onions in the olive oil for 5 minutes. Add the mizuna greens and arugula, along with the garlic, and sauté for 2 more minutes. Add the white wine. Cook for a few more minutes, until the greens are wilted. Add the pasta and sundried tomatoes, and toss in wok. Add the bread crumbs, pine nuts , red pepper flakes, and parsley. Season with salt and pepper to taste. Garnish with pine nuts and parsley