By Master Sgt. Kenesah Ferebee-Byer
Armed Services Whole Blood Processing Laboratory

How "green" are you? Do you think about how your daily living and work habits impact the community and the Earth/environment? Do you want to lessen your impact? 

Well, it's easy being green! If everyone adopts a few easy changes, collectively we can make a big and positive impact. Encourage your fellow Airmen and co-workers to help make McGuire AFB green!

Below are some green tips to get you started... one tip will be featured in the Warrior Spirit each week.

1. Donate old sheets and towels to a local animal shelter. Most shelters will accept old blankets, bath towels, hand towels, sheets, pillows, pillowcases, bathroom rugs and t-shirts. Shelters use these for lining pet cages, cleaning up messes, drying off wet dogs, providing warm bedding, and covering kennel doors when pets need a rest from the light. Most shelters are under-served in this area, so any extra help is greatly appreciated.

2. Donate your worn (yet unstained) sheets to a local church or homeless shelter.

Haven't gotten around to trying a vegetarian recipe, yet? You're in luck, try these easy and tasty recipes made with ingredients you can find at the local grocery store. Bon Appétit!

Glazed-Chocolate Cupcakes
Avocado (yes, the guacamole kind) replaces the eggs and most of the oil in a rich, chocolaty batter that turns out super moist baked goodies. Makes 12 Cupcakes 

Cupcakes
1½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking powder
¾ tsp. baking soda
¾ tsp. salt
1 avocado, pitted and peeled
1 cup pure maple syrup
¾ cup plain soymilk
¹⁄3 cup canola oil
2 tsp. vanilla extract

Glaze
¼ block soft silken tofu (from 14-oz. container), drained and patted dry
3 Tbs. pure maple syrup
½ tsp. vanilla extract
¹⁄8 tsp. salt
4 oz. semisweet vegan chocolate, melted

DIRECTIONS
Preheat oven to 350°F. Line 12-cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking powder, baking soda and salt in bowl. Purée avocado in food processor until smooth. Add maple syrup, soymilk, oil, and vanilla; blend until creamy. Whisk avocado mixture into flour mixture.

Spoon batter into prepared cupcake cups. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool.

To make Glaze: Blend tofu, maple syrup, vanilla, and salt in food processor until smooth. Add chocolate to tofu mixture and blend until smooth. Transfer to bowl. Dip tops of cupcakes into glaze, pulling straight up from glaze to form peaks. 


Bolognese Sauce
Here's a satisfying tomato sauce that will add a hearty, wholegrain flavor to any pasta or lasagna dish. Makes six servings

8 oz. whole-grain tempeh (textured soy)
2 Tbs. olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 Tbs. soy sauce or tamari
28-oz. can crushed tomatoes in puree
1 cup tomato puree
2 Tbs. chopped fresh basil or 2 tsp. dried
2 Tbs. chopped fresh parsley
2 tsp. dried oregano
1 small bay leaf 

Directions
Using your hands, crumble tempeh into fine pieces. Set aside. 

In large saucepan, heat oil over medium heat. Add onion and cook, stirring often, until golden, about five minutes. Add garlic and cook, stirring often, 15 seconds. Stir in tempeh, one cup water and tamari. Bring to a boil. Reduce heat, cover and simmer five minutes. Remove cover and simmer until liquid is reduced and tempeh begins to sizzles. 

Add remaining ingredients to tempeh mixture and mix well. Cover and simmer sauce 10 minutes. Season to taste with salt and pepper.

(Recipes courtesy of Vegetarian Times Magazine)