Brett Tolley is the Community Organizer for the Northwest Atlantic Marine Alliance, working to build a fishermen-led movement toward healthy fisheries and fishing communities. He comes from a four-generation commercial fishing family out of Cape Cod, Massachusetts. He's involved with the leadership of many food and food justice organizations such as LocalCatch.org, Farm to Institution New England, Sustainable Business Network, and Slow Fish.

Download this episode (right click and save)

Vegan Spaghetti Bolognese
1 Ib. Organic Spaghetti (whole wheat, brown rice, semolina)
1 cup chopped seitan
1-1/2 Tbs. tomato paste
extra virgin olive oil
3 Tbs. white wine
1 Tbs. dried oregano
1 t. dried basil
2 Tbs. minced garlic
¼ t. red pepper flakes (optional)
1 can diced fire roasted tomatoes
1 24 oz. jar organic marinara sauce
3 Tbs. chopped fresh Italian parsley
Salt and pepper to taste

Cook pasta according to directions, 8-10 minutes till firm (al dente) Time it, so that the pasta just comes out of the water, when you are ready to mix it with the sauce. Meanwhile, coat bottom of cast iron pan with olive oil. Sauté seitan for a few minutes, then add garlic and cook until seared. Add the tomato paste and cook for 5 minutes. De-glaze the pan with the white wine, and cook until the wine is absorbed. Add the fire roasted tomatoes, oregano and basil, and let it cook down until the juice is absorbed. Add the jar of tomato sauce and parsley. Let simmer for 10 minutes. Taste and adjust salt, pepper and parsley. Toss with pasta and serve immediately.