FEEDING THE COMMUNITY
Palm Beach Harvest Provides 1,000 Meals
In March, Palm Beach Harvest was designated as an essential nonprofit organization because they help provide meals for those in the community. Palm Beach Harvest is a food bank but not in the traditional sense. Unlike a typical food bank, they don’t store pantries of food. Instead, they take in more perishable food — food that hasn’t yet hit its expiration date but hasn’t otherwise been sold or consumed. They often get food from stores like Whole Foods and Aldi or restaurants like Olive Garden or Texas Roadhouse, then redistribute it to food banks, churches, and other nonprofits to get the food to those who need it most, including seniors. And in 22 years of operation, this approach of redistributing unsold food has worked like a charm. Recently, their focus has expanded to include those helping to fight the coronavirus pandemic, including first responders, police, firefighters, and health care professionals.
In March, Palm Beach Harvest went into emergency mode and established a community command center. They had one major goal: provide 1,000 meals per day. They connected with several nonprofits in the area to make it happen. The aim was to provide hot meals to those who need them and cannot otherwise get nutritious food, either because they don’t have time — such as first responders — or they don’t have the means, such as the elderly living on fixed incomes and kids who are out of school and previously relied on school lunch programs. Palm Beach Harvest volunteers, like Ricardo Delagarza, are working around the clock to make all of this happen. Delagarza is a full-time volunteer and facilitator, and he’s one of Matthew’s good friends. Delagarza is one of many volunteers who helps pick up and deliver food. He also helped put Palm Beach Harvest’s emergency plan into action and has since gotten food into the hands of countless people in need. If you would like to support Palm Beach Harvest, either by making a donation or volunteering, you can visit their website at PalmBeachHarvest.org or call 561-310-6641. Your support is appreciated!
MEME CORNER
Cooking With Ashley
VEGAN BLT SALAD
If you’re tired of explaining to the meat eaters in your life that you can be vegan and still enjoy tasty bacon-like flavors, let this salad do the talking instead.
Ingredients
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1/2 tbsp liquid smoke 1 tbsp maple syrup
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1/2 cup water
2 tsp agave
5 tbsp soy sauce (or tamari), divided
2 tsp nutritional yeast Salt and pepper, to taste
1 cup coconut flakes 15 oz extra-firm tofu
Lettuce of choice
1/2 cup coconut oil, melted
1/2 cup cherry or sun-dried tomatoes
2–3 cloves garlic
Croutons (optional)
1/4 cup apple cider vinegar
Directions
1.
Heat oven to 350 F.
2. To make the “bacon” bits: In a large bowl, combine liquid smoke, maple syrup, and 1 tbsp of soy sauce (or tamari) and completely coat coconut flakes with the mixture. 3. On a prepared baking sheet, spread out the coated coconut flakes in a single layer. 4. Bake for 10–15 minutes or until the flakes are crispy. Let cool. 5. To make the dressing: In a blender, add tofu, coconut oil, garlic, 4 tbsp soy sauce (or tamari), apple cider vinegar, water, agave, nutritional yeast, salt, and pepper. Blend until smooth. 6. In a large bowl, toss the lettuce, tomatoes, croutons, “bacon” bits, and dressing. 7. Serve chilled.
Inspired by RabbitAndWolves.com
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