Bio Jim Goodman is a team member of the editorial group at Disparity to Parity,a non-profit organization working to mandate fair pricing and update supplymanagement to build a racially just, economically empowered, and climateresilient food system. Jim is a graduate of the University of Wisconsin-Platteville with a Bachelor of Science Degree in Animal Science. He alsoholds a Masters Degree in Reproductive Physiology from South DakotaState University.
Jim and his wife Rebecca ran a 45-cow organic ...
Bio
Jim Goodman is a team member of the editorial group at Disparity to Parity,
a non-profit organization working to mandate fair pricing and update supply
management to build a racially just, economically empowered, and climate
resilient food system. Jim is a graduate of the University of Wisconsin-
Platteville with a Bachelor of Science Degree in Animal Science. He also
holds a Masters Degree in Reproductive Physiology from South Dakota
State University.
Jim and his wife Rebecca ran a 45-cow organic dairy and direct market beef
farm in southwest Wisconsin for 40 years.
His farming roots trace back to his great-grandparents immigration from
Ireland during the famine and the farm's original purchase in 1848. Jim
credits more years of failed farm and social policy than he cares to think
about, as his motivation to advocate for a farmer-controlled consumer-
oriented food system.
In addition to working with Disparity to Parity, Jim is a board member of
Midwest Environmental Advocates, Family Farm Defenders and is the
current board president of the National Family Farm Coalition.
Vegan Pesto Spinach Lasagna with Cashew Ricotta
Preheat oven to 350°
Cashew Ricotta Filling
3 cup cashews, soaked for 2 hours or more
2 Tbs. Nutritional yeast
1 t. salt, ½ t. white pepper
Spinach Pesto
1 lb. pk org. froz. chopped spinach
1 onion,
1 Tbs. chopped garlic
¾ cup pesto
Sauce
1 32 oz. Jar Organic Marinara Sauce
2 Tbs. minced garlic
1 can diced fire roasted tomatoes
1 onion
1 yellow or orange organic pepper 1 lb Miyoko’s Cashew Mozzarella cheese,
¼ cup white wine grated
1 box organic rice lasagna noodles
½ cup chopped parsley
Directions
Make pesto according to directions below.
For sauce, sauté onion, garlic and pepper in olive oil in stock pot. When soft, add ¼ cup white wine. Cook
for 5 minutes, then add marinara sauce, can of diced tomatoes and ¼ cup chopped parsley.
Meanwhile, drain the cashews and pulse in food processor with 3 cups water, nutritional yeast, Salt and
pepper. Pulse until smooth. Taste and adjust S & P.
In a skillet, sauté the onion with garlic, until translucent. Defrost the spinach and squeeze out all excess
water. Add spinach to the onions and garlic, and sauté for a few minutes. Add ¾ cup pesto to the spinach
mixture. Save the remaining pesto for another time.
Assemble the Lasagna
Cover bottom of lasagna pan with sauce, Then add a single layer of dry lasagna noodles, right out of box.
Spread ½ of cashew ricotta filling over noodles. Add ½ of the spinach pesto over the cashew ricotta and
sprinkle with 1/3 of grated mozzarella cheese. Cover with a layer of sauce, and then repeat, with the
noodles, ricotta and spinach. Cover with sauce, add one more layer of noodles, cover with sauce, and the
remaining grated Miyoko’s mozzarella cheese. Cover with tin foil and bake for 40 minutes. Remove from
oven, uncover and cook for another 20 minutes, until a fork pierced into noodles are soft. Garnish with
remaining ¼ cup of fresh chopped parsley.
Vegan Pesto
4 cups Basil leaves
8 cloves garlic
¾ cups toasted pine nuts
1 cup Olive Oil
1 Tbs. nutritional yeast
¾ teaspoon salt
¼ t. pepper
In food processor, pulse the basil until finely chopped. Add garlic
cloves, salt, pepper and pine nuts. Pulse some more, scrapping down sides to incorporate all of the mixture.
When fully pureed, add the olive oil while the food processor is running. The mixture will become thick.
Add the nutritional yeast and mix.
