Virgil the Hound is an amazon best seller and is a beautifully illustrated children's book, written by Tere Albanese who is a 20-year veteran school teacher. The beautiful photographs throughout will make this book a favorite of children everywhere while teaching valuable life lessons about kindness and compassion toward animals and humans. You can order personally autographed copies of the book by visiting our Books page. 


REVIEWS


"Virgil the Hound is a charming, feel good story of a hound who wouldn't hunt"... Janice Holland, based in the UK. 


"Virgil the Hound is a touching story that reminds us that animals deserve kindness and compassion. More and more people are opening their hearts to animals, and Tere Albanese's words will open many more." Neal D. Barnard, MD, President, Physicians Committee for Responsible Medicine.


"Every once and a while, a story comes along that feels like it has a touch of the divine. Virgil the Hound is jus such a story"... Joy Casey, Author and avid reader.

Virgil the Hound - A wonderful poem about a foxhound that does not want to hunt foxes.

Tere Albanese is bringing you her favorite vegan recipes. If you have a favorite you would like to share with Tere, email her at: tere@animalip.com

Welcome to Vegan Recipes 

Balsamic Zucchini Sandwich

Copyright © Tere Albanese. All rights reserved.

This quick sandwich combines the flavors of fresh zucchini sautéed in balsamic vinegar with the creaminess of roasted red pepper and cannellini bean spread. 

Makes 2 Servings

Ingredients

2 zucchini, cut lengthwise into 1/2"-thick strips
4 cloves garlic, sliced
1 tablespoon balsamic vinegar
1 cup rinsed cannellini beans 
1 large roasted red pepper
2 whole-wheat sandwich rolls
6 fresh basil leaves 
1/2 teaspoon freshly cracked black pepper
Optional: Extra red peppers as topping

Directions

Over medium-high heat, sauté the zucchini strips for about 1 minute (do not overcrowd the pan).

Reduce the heat to medium. Add the garlic and balsamic vinegar and stir immediately. Sauté this for about 30 seconds and remove from the heat.

Puree the white beans and roasted red pepper. 

Toast the buns. 

Spread the pureed beans on the bottom bun, then add the basil, then the zucchini, and finish off with a garnish of black pepper and extra red peppers, if using.

Making It Simple: Instead of making the roasted red pepper and white bean spread, simply use a commercial roasted red pepper hummus.

The Gourmet Touch: Instead of sautéing the zucchini slices, toss them in the balsamic vinegar and then grill them over mesquite wood.

Source: 21-Day Weight Loss Kickstart by Neal Barnard, M.D.; recipe by Jason Wyrick of the Vegan Culinary Experience

Per serving: Calories: 288; Fat: 2 g; Saturated Fat: 0.4 g; Calories from Fat: 6.1%; Cholesterol: 0 mg; Protein: 16 g; Carbohydrates: 57 g; Sugar: 10 g; Fiber: 14 g; Sodium: 205 mg; Calcium: 195 mg; Iron: 6 mg; Vitamin C: 158 mg; Beta-Carotene: 2,555 mcg; Vitamin E: 3 mcg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

  Physicians Committee for Responsible Medicine
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Washington, D.C. 20016

 Contact: 202-686-2210 | info@pcrm.org | PCRM.org