February 16th, 2017
Leah Lizarondo is Co-Founder and CEO of 412 Food Rescue. 412 Food Rescue works to eliminate hunger and promote a healthy environment by rescuing viable food about to go to waste and redirecting it to nonprofits that serve those who are food insecure. 412 Food Rescue is an innovative approach to food recovery with rapid response reverse logistics model that utilizes technology to aggregate and automatically match food donors and beneficiaries. The organization works with a network of dedicated volunteers and deploys a scalable technology and replicable model designed to eliminate food waste at the retail level. Leah brings a 15-year track record of leadership positions with global corporations and nonprofits. Leah received her Masters Degree in Public Policy from Carnegie Mellon University, graduating with Highest Distinction. She began her career as a product manager in Southeast Asia, working in consumer packaged goods and technology before moving on to her passion in food and health advocacy. She has worked in leadership positions in nonprofits in New York and Pittsburgh. She is interested in the intersection of social good and technology and mines her experience launching startups as she works to grow 412 Food Rescue. Leah is an active advocate for food, health and innovation. She has also trained at the Natural Gourmet Institute in New York City and received her Certification in Plant-based Nutrition from Cornell University. The Brazen Kitchen, Leah’s blog and Pittsburgh Magazine column, won the 2013 National City & Regional Magazine Awards. She serves as Editor-at- Large for NEXTpittsburgh and her work has been featured in print and online publications including MSN’s Re:Discover Series, NPR, Oprah.com, and GOOD Magazine online. In April 2014, she gave the TEDx Talk “Why the Farm Is Not Getting to the Table.” The video can be accessed on tedx.ted.com
Oat and Nut Raspberry Lindzer Tart Cookies
Makes 22 cookies
1 cup ground nuts (any combination will do; almond, walnut, pecans)
1 cup ground oats
1 cup W.W. pastry flour (or gluten-free flour)
¼ t. cinnamon
½ cup maple syrup
½ cup canola oil (organic or GMO-free)
1 jar raspberry jam
Preheat oven to 350’ degrees.
Combine all ingredients except jam, in large bowl. Using wet hands (will
keep dough from sticking to hands), form into 1” balls.
Press down on greased cookie sheet, creating a flat cookie. Indent center of
cookie with your thumb. Fill in center with favorite jam.
Bake at 350’ for 10 minutes, turn cookie sheet and bake another 5 minutes.
Remove from oven and let cool before transferring.
February 9th, 2017
Tom O’ Bryan, author of The Autoimmune Fix: How to Stop the Hidden Autoimmune Damage That Keeps You Sick, Fat and Tired Before It Turns Into Disease.
Tom O’Bryan, DC, CCN, DACBN, is an internationally recognized speaker and writer on chronic disease and metabolic disorders. He organized the popular Gluten Summit in November 2013. Dr. O’Bryan has more than 30 years of experience as a functional medicine practitioner and is adjunct faculty at the Institute for Functional Medicine. He lives in San Diego.
Medicine in a Bowl- Miso Soup
Makes 4 Servings
Prep- 15 minutes
8 cups water
6 large cloves garlic
5- 2” pieces of ginger
1 organic onions, sliced into crescent moons
½ bunch organic broccoli, cut into flowerets
2 cups mixed greens, (baby spinach, kale, swiss chard, bok choy etc.)
¼ cake organic tofu, cut into small pieces
2 large teaspoons of Miso per bowl (white or red miso) according to taste
1- ramen cake per person, cooked according to directions
1. Fill a large pot with 8 cups of filtered water. Add garlic and ginger, and bring to a boil.
2. Cook for 5 minutes. Reduce heat to simmer, and add onions and tofu.
3. Meanwhile, bring another pot of water to a boil, and cook the ramen, 1 cake per person,
according to directions, about 3 minutes. Drain when ready, and run under cold water to stop
4. Add the broccoli and greens to the soup.
5. Put the 2 teaspoons of miso into each bowl, and add 1 ladle of broth only to the bowl.
Dissolve the miso into the broth in each bowl, then add another ladle of broth with the
vegetables and tofu.
6. Add the ramen to each bowl and you are ready to eat your bowl of delicious, medicinal soup!
When I’m feeling a cold coming on, I make the whole pot just for me, and that’s what I eat all day
long! I add the miso and noodles separately, because you do not want to boil the medicinal quality out
of the miso, and you don’t want the noodles to get overcooked!
February 2nd, 2017
Lauren Ornelas is Food Empowerment Project’s founder and serves as the group’s executive director. Lauren has been active in the animal rights movement for more than 30 years. She is the former executive director of Viva!USA, a national nonprofit vegan advocacy organization that Viva!UK asked her to start in 1999. While Lauren was the director of Viva!USA, she investigated factory farms and ran consumer campaigns. In cooperation with activists across the country, she persuaded Trader Joe’s to stop selling all duck meat and achieved corporate changes within Whole Foods Market, Pier 1 Imports, and others, and she helped halt the construction of an industrial dairy operation in California. Lauren was also the spark that got the founder of Whole Foods Market to become a vegan. In addition, she served as campaign director with the Silicon Valley Toxics Coalition for six years. Watch Lauren's TEDx talk on The Power of Our Food Choices. Learn more about F.E.P.’s work at foodispower.org and veganmexicanfood.com.
Tofu Feta Cheese
Servings: 16 servings
1 cup Miso (I used half mellow white miso and half red miso)
1/2 cup of organic dry white wine
1/4 cup of organic Mirin (I use Eden brand. Do not be fooled by the Kikoman brand
which calls itself mirin, but is really corn syrup!)
1 lb extra firm sprouted tofu
1 Tbs olive oil
1 t. Salt
Step-by- step Instructions:
Start with making a mixture of the miso, the white wine, and the Mirin. Slice the tofu into slices 1/2” thick, and lay out on a dish towel to absorb some of the water. Press down with another dish towel on top, to remove as much water as possible. Marinate the tofu in a glass pyrex casserole dish, big enough so that it can be a single layer. Cover the top and bottom with the miso marinade. Cover and refrigerate the tofu for 1 week. Remove from the refrigerator and rinse each piece of tofu under running water to remove the marinade. Again, dry tofu on a clean dish towel, and return to the pyrex pan. Make a slurry of the oil, lemon and salt, and rub over each slice of tofu. Let sit for 24 hours in the fridge, before using.
January 26th, 2017
Dr. Jennifer L. Harris is Director of Marketing Initiatives at the Rudd Center for Food Policy and Obesity and Associate Professor in Allied Health Sciences at University of Connecticut. She leads a multidisciplinary team of researchers who study food marketing to children, adolescents, and parents, and how it impacts their diets and health. Dr. Harris received her B.A. from Northwestern University and M.B.A. in Marketing from The Wharton School. Before returning to graduate school, she was a marketing executive for eighteen years, including at American Express as a Vice President in consumer marketing and as principal in a marketing strategy consulting firm. Dr. Harris completed her PhD in Social Psychology at Yale University with Dr. John Bargh and Dr. Kelly Brownell. Dr. Harris is a leading expert on food marketing to youth, and her research is widely used by the public health community and policymakers to improve the food marketing environment surrounding children and adolescents in the United States and worldwide. Specific areas of research include monitoring and evaluating the amount, types, and nutrition quality of food and drinks marketed to youth and families; the psychology of food marketing and its impact on health behaviors; and identifying effective policy solutions. Her current research focuses on targeted marketing and health disparities affecting black and Hispanic youth; new forms of marketing targeted to youth on social media and mobile devices; and effects of food marketing on what and how parents feed their babies and young children.
Serves 6-8 people.
Spicy Black Bean Soup
2 cups Black Turtle Beans, soaked over night
11 cups water
14 cloves garlic
1 onions, chopped
1 red peppers, chopped
½ red onion, chopped small for garnish
¼ cup Cilantro, chopped fine plus 1 t. for garnish
2 t. cumin
1 t. chili powder
2 t. salt
1 ½ Tb green chili (already sautéed, frozen, jarred or canned)
1 ½ Tb red chilis (already sautéed, frozen, jarred or canned)
1- 2” piece of Kombu (seaweed)
juice of 1 lime
1 can Fire Roasted Tomatoes with Chilis
Frozen Corn- optional, if a chunky soup is desired
Soak beans overnight. Drain beans, put in large stockpot with 11 cups of water and kombu, and cook for 2 hours (or longer, until soft) Or, you can use a pressure cooker and cook at high pressure for 30 min. Meanwhile, sauté onions in olive oil until translucent, then add garlic and peppers. When soft, add cumin, chili powder and salt, and sauté for a few minutes. Then add the canned tomatoes and chili peppers, and sauté another few minutes. ( I used already sautéed hot peppers that I had in my freezer from my garden. If you are using fresh jalapeño peppers, add them when adding the other peppers) When beans are soft, add veggies and juice of one lime to beans. Puree with either a handheld stick blender, directly into pot, or transfer to blender. Taste and adjust spices to your liking. Add ¼ cup cilantro. Add some water if soup is too thick. Add more salt, chili powder and cumin, if more spice is desired. Frozen corn can be added, if a chunky soup is desired. When serving, garnish each bowl with chopped red onion, a little cilantro and wedge of lime. (Grated cheddar cheese and sour cream are optional.)
January 19th, 2017
Tanya Steel is Editorial Director of Clean Plates, a healthy food and wellness content brand. Tanya is a longtime food journalist. Formerly Editorial Director of Epicurious, Gourmet Live, and Gourmet.com, Tanya joined Clean Plates in 2016. She is also the Award Director for the Julia Child Award, and conceiver of the annual Healthy Lunchtime Challenge & Kids’ “State Dinner” with First Lady Michelle Obama, now in its 5th year at the White House. Formerly, she was an editor at Bon Appetit and Food & Wine, and has written for many publications, including The New York Times. She has authored two cookbooks, the award-winning Real Food for Healthy Kids, and The New York Times’ bestseller, The Epicurious Cookbook. Her third book, tentatively titled Eat The Past: A History of Food for Kids, will be published by National Geographic Kids in 2018. Tanya won a James Beard Award for Journalism, and was inducted into the Digital Hall of Fame. With the help of a talented team, she has won dozens of awards including Webbys, ASMEs, James Beards, and an Emmy. She is the exhausted but proud mother of teenage twin boys.
Vegan Pastitsio with Eggplant
Prep time- 1 hour
1 large eggplants, unpeeled and cut lengthwise into 1/2-inch slices
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
2 Tbs. chopped garlic, minced
2 - 8 oz. package Soy Tempeh, crumbled (pulse in food processor)
10 baby bella mushrooms- finely chopped
2 assorted peppers- yellow, orange and green- chopped
1 teaspoon dried oregano
¾ teaspoon ground allspice
Pinch of ground cloves
½ t. thyme
¾ teaspoon cinnamon
½ t. nutmeg
1/2 teaspoon kosher salt, plus to taste
Freshly ground pepper
1- 15 oz. can fire roasted tomatoes
1- 15 oz can diced org. tomatoes in juice
10 sundried tomatoes- pureed
2 tablespoon tomato paste
2 cups cashews- soaked for 2 hours in water
2 cups water
1 teaspoons sea salt
¼ teaspoon ground nutmeg
1 Tbs. Nutritional yeast
1 lb. penne or GF Penne
½ cup Breadcrumbs (use gluten-free breadcrumbs to make this recipe gluten-free)
½ t. salt
½ t. ground garlic
1 tablespoon chopped parsley
1 Tbs. nutritional yeast
Vegan Pastitsio with Eggplant
Bake the Eggplant: Preheat the oven to 450 degrees F. Brush the eggplant slices on both sides with oil and lay out on large baking sheet, lined with parchment paper. Season with salt and pepper. Cover with parchment paper and bake until the eggplant is soft, about 15-20 minutes. Set aside covered. Make the Tempeh Sauce. Line a large baking sheet with parchment paper, sprayed or brushed with olive oil. Pulse the tempeh in a food processor until fully crumbled. Lay out the tempeh on the oiled parchment paper and bake for 10 minutes until golden brown. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, until lightly browned, about 5 minutes. Add the mushrooms, peppers and garlic and continue to cook, stirring frequently, for about about 3 minutes more. Add the baked tempeh, oregano, thyme, allspice, cloves, nutmeg, and cinnamon. Cook, stirring occasionally, for about 5 minutes. Create a space in the center of the frying pan and add the tomato paste, and sundried tomatoes, and cook for a few more minutes, allowing the tomato paste and sundried tomatoes to toast and thicken, before adding the fire-roasted tomatoes and diced tomatoes. Then add the salt and pepper, mix well, and simmer for 10 minutes until the sauce is thickened, stirring occasionally. Make the Cashew Sauce. Drain the cashews. In a blender, puree the cashews with the water, salt, nutritional yeast and nutmeg, until very smooth, scraping down the sides as necessary. Toast the Bread Crumbs. Coat the bottom of a heavy skillet with olive oil. Add the Breadcrumbs, garlic, and salt, and lightly brown for 2 minutes. Remove from heat. Add 2 tablespoons of chopped parsley and nutritional yeast. Assemble the Pastitsio. Lower the oven to 350 degrees. Spray a 10 x 15 x 2-inch Pyrex casserole pan with olive oil. Scatter ½ of the breadcrumbs over the bottom of the pan. Put ½ of the pasta in casserole pan. Cover with ½ of the eggplant slices and half of the Tempeh Sauce. Put in the remaining pasta and lay out the remaining eggplant slices on top. Cover with the remaining Tempeh mixture. Pour the cashew béchamel sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the remaining breadcrumbs and bake, uncovered, until lightly browned, about 45 minutes. Remove the Pastitsio from the oven and let rest for 10 minutes before serving.
January 12th, 2017
CHARLES PLATKIN, PhD, JD, MPH, is one of the country’s leading nutrition and public health advocates, whose syndicated health, nutrition and fitness column, the Diet Detective appears in more than 100 daily newspapers and media outlets. Dr. Platkin is also the founder of DietDetective.com, which offers more than 500 articles and interviews on nutrition, food, and fitness. Platkin is a health expert and blogger featured on Everydayhealth.com, Active.com and Fitnessmagazine.com. Additionally, Platkin is a Distinguished Lecturer at the Hunter College in New York City and the Director of the New York City Food Policy Center at Hunter College.
Winter Squash Croquettes with Tofu and Quinoa
Preheat oven to 375*
Makes 20 Croquettes
Prep time- 1 hour
2 cups roasted Winter squash, Kaboucha,
butternut, or acorn
1 Onion, chopped
3 carrots, chopped fine
10 cloves garlic, chopped fine
2 stalks celery, chopped fine
2 cups chopped broccoli
1 cup quinoa, cooked w/ 1-1/2 cup water
1 cake, extra firm Tofu, (16-20 oz.) pressed
between a dish towel to remove water
¼ cup fresh chopped dill
¼ cup fresh thyme
¼ cup parsley, fresh chopped
1 Tbs. rosemary
10 sage leaves, chopped
2 Tbs tamari
2 Tbs Aji Mirin (sweet rice wine)
½ t. salt
½ t. pepper
¼ cup nutritional yeast
1 cup organic corn flakes
1 cup tortilla chips
¼ cup chopped chives
Sauté chopped onion in Olive oil until translucent. Add carrots, celery and chopped garlic. and continue cooking until soft. Add Mirin and tamari and cook for 5 more minutes. Add broccoli and all of the herbs, and continue cooking for another 5 minutes. In food processor, pulse the tofu until it is crumbly. Add it to the vegetables and continue cooking for another 10 minutes, until all of the moisture has evaporated. Add the 2 cups of roasted squash to the pan and mix well to incorporate it. Add the salt, pepper and nutritional yeast. Taste and adjust seasonings to your liking. In food processor, pulse the corn flakes and tortilla chips until they become the consistency of course bread crumbs. Put in a deep pie pan. Add the chopped chives to the corn flakes. Form patties with the tofu vegetable mixture, and dip it in the corn flakes on both sides. Press into patties and lay out on a cookie sheet, covered with parchment paper. Bake at 375’ for 15 minutes, turn over and bake another 10 minutes. Patties can be made ahead of time and kept in freezer.
January 5th, 2017
Robert Grillo is an activist, author and speaker. He is the director of Free from Harm, which he founded in 2009 to expose animal agriculture’s impact on non human animals, vulnerable communities and the environment. As a marketing communications professional for over twenty years, Grillo has worked on large food industry accounts through which he acquired a behind-the- scenes perspective on food branding and marketing. Farm to Fable is his first book. He lives in Chicago. For more information, please visit: http://www.freefromharm.org.
Vegan Shepherd’s Pie
Feeds 15-20 Guests
- 5 packages seitan, traditional (white wave or Rays brands are good), cut into chunks
- 2 onion, chopped
- 6 carrots, cut into wedges
- 8 portobello mushrooms, sliced
- 1 butternut squash, cubed
- 1 red peppers
- 1 head broccoli, cut up
- 8 parsnips
- 1 bok choy, cut up
- ¼ cup tamari
- 2 Tbs. minced garlic, plus 1 Tbs minced garlic
- 1 pk froz organic petite peas
- 2 Tbs. grated ginger, plus 1 Tbs minced ginger
- ½ cup nutritional yeast
- ¼ cup Marsala wine
- 2 cups water
- 1 cup parsley
- 2 t. thyme
- 1 Tbs. poultry seasoning
- Salt and pepper to taste
- olive oil
- 3 lbs Russet potatoes, cut into large chunks
- Mashed Potatoes
- ¼ cup olive oil
- 4 cloves garlic, minced
- 2 cups coconut milk
salt and white pepper to taste olive oil to brush on top Sauté onions, parsnips and carrots in large stock pot with a little olive oil. Add 2 Tbs. garlic and 2 Tbs. ginger. Add butternut squash. Cook for 10 minutes on low. Meanwhile, bring a pot of salted water to a boil. When boiling, add potatoes and cook until soft. Drain, and put in large bowl. Sauté garlic in 1 Tbs. in olive oil and until soft, ( careful not to let it burn). Using a potato masher, mash the potatoes, adding the garlic, coconut oil and coconut milk. Salt and pepper to taste. In a cast iron frying pan, sauté the seitan in a little olive oil with 1 Tbs. of garlic and ginger until golden brown. Deglaze with the Marsala wine and let simmer for 1 minute. Add to pot, with broccoli, mushrooms, peppers, and bok choy. Add water . Add nutritional yeast, and tamari. Add froz peas and cook for 10 more minutes. Transfer mixture to oven safe casserole pan and top with mashed potatoes. Brush the potatoes with olive oil and bake in oven at 375 for ½ hour, or until peaks of potatoes are golden brown.
December 22nd, 2016
Robin Raven is the author of Santas First Vegan Christmas Born in Mobile, Alabama, Robin grew up in a nearby town called Saraland, and her hometown is a lovely place that still inspires her. As an adult, Ms. Raven has mostly lived in Los Angeles and New York City, so she also considers those cities to be home. She holds a BFA from the School of Visual Arts and is now furthering her education. Robin has written for such publications as USAToday.com, the VegNews blog, The Malibu Times, The Huffington Post, and LoveToKnow. Robin blogs at RobinRaven.com and loves to connect with readers on social media.
Roasted Long Island Cheese Pumpkin Soup
Makes 42 cups-
1 Lg. LI Cheese Pumpkin, cut in
half, seeds removed
12 cups water
4 cups pumpkin juice
2 Tbs. coconut oil
1 Tbs. minced garlic
8 Tbs. fresh minced ginger
6 t. salt
2 Onion, chopped
4 stalks celery, chopped
5 potatoes, cut into chunks
2 cans coconut milk
6 Tbs. maple syrup
Pumpkin seeds for garnish
2 t. cinnamon
2 Tbs. Cardamom
1 Tbs. Coriander
Lay out the Pumpkin, cut side down, on an oiled roasting pan. Bake at 375 for 1 hour, until pumpkin is soft. Reserve the pumpkin juice for the soup. Set aside. Meanwhile, in large stock pot, sauté the onion in the coconut oil with the celery, ginger and garlic. Add the spices and lightly toast for 2 minutes. When the pumpkin is ready, scrape out the pulp, leaving behind the skin, and add pulp to the stock pot. Add 12 cups water and the 4 cups of pumpkin juice to the stock pot. The pumpkin should be covered with liquid by 3”. Bring to a boil. Add the potatoes and let simmer for 30 minutes. Remove from heat, and with an immersion stick, puree the soup until smooth. Return to stove, and add the coconut milk. If the soup is too thick, add some more water. Add the maple syrup. Adjust spices and salt to taste. Garnish with pumpkin seeds.
December 15th, 2016
Amanda Terillo is a Registered Dietitian practicing in Central Virginia. Throughout her career she has worked with clients who had various medical issues nsuch as cardiovascular disease, high blood pressure, renal disease, liver disease, cancer, diabetes and weight management. Amanda does not believe in diets, but in creating eating habits that fit into your lifestyle for long-term success. She helps her clients achieve health and wellness through a functional and integrative approach to nutrition. In addition to working with patients, she is an advocate for sustainable agriculture to help improve the food system. Amanda completed her Master's Degree in Sustainable Food Systems from Green Mountain College in Vermont. This degree provided her the opportunity to pursue her passion in environmental nutrition. Her hobbies include cooking, reading, hiking, beekeeping and gardening.
Red Lentil Soup with Pomegranate
2 cups red lentils, rinsed
3 organic potatoes, cubed
10 cups water
3 Tbs. olive oil
1 onion, chopped
2 carrots, chopped
1 turnip, chopped
1 cup celery, chopped
1 Tbs. minced garlic
2 Tbs. grated ginger
3 Tbs. tomato paste or ketchup
1 Tbs. lemon
1 t. cumin
3 t. salt
1 t. pepper
1/2 t. red pepper flakes
Pomegranate for Garnish Rinse the lentils and put in a large pot with the water, turnip, and potatoes. Bring to a boil. Meanwhile, sauté the onions, celery, carrot, ginger, and garlic in olive oil for 5 min, or, until soft. Add the vegetables to the pot of lentils. Add the tomato paste, lemon juice, cumin, salt, and pepper. Simmer for 40 minutes until lentils and potatoes are soft. Puree the soup with immersion stick, and taste. Adjust salt and pepper, as desired. Garnish with pomegranate seeds and serve hot.
December 1st, 2016
Marie Oser is a best-selling author and healthy lifestyle expert with a focus on nutrition and its role in disease prevention. Vegetarian since 1971 and vegan since 1990, Marie left a career in television advertising to pursue her interest in food, health, nutrition and the environment. Marie is President, Host and Executive Producer of VegTV (www/vegtv.com) and has been producing content since 2001. She is also Managing Editor at Ecomii, a leading environmental site with a popular blog channel, The Food and Health Alternative. http://bit.ly/1jjvqJ6 Marie Lives in Southern California. The Skinny on Soy is her fifth book. Website: www.vegtv.com Facebook Page: https://www.facebook.com/VegTV/ Twitter handle: https://twitter.com/vegtv
Cranberry-Orange Sour Cream Coffee Cake
Servings: 24-30 squares
6 cups organic all-purpose flour
1 Tablespoon baking powder
2 teaspoon baking soda
1 teaspoon table salt
3 cups sour cream, room temperature
4 teaspoons vanilla extract
1 teaspoon lemon extract
3 sticks unsalted butter, softened
2 cup granulated sugar
1 cup packed dark brown sugar
6 large eggs, room temperature
1 cup chopped walnuts, toasted
3 cups whole cranberry relish with orange zest (recipe on my website)
Glaze and Crumb Topping
2 cup powdered sugar
3 Tablespoon Orange Juice
Mix together 2 cups brown sugar, 2 cups walnuts, 1 cup oats, 1 cup flour, pinch of salt and 1 stick
Preheat oven to 350 degrees F. Line a chaffing pan with parchment paper. Grease and flour well.
In a bowl, mix together flour, baking powder, baking soda and salt. In a separate bowl, mix sour
cream, lemon extract and vanilla.
Using an electric mixer, cream the butter, and both sugars together until fluffy and light, about 2
minutes. Add eggs, one at a time. Scraping down bowl after each addition. Add half the flour
mixture, then all of the sour cream, then remaining flour. Mix until fully incorporated. Fold in
walnuts. Spread ½ of the batter in the pan. Spread the cranberry relish over. The batter. Add the
remaining batter on top.
Gently run a skewer or thin knife through batter to swirl the cranberry relish into the batter.
Bake cake until knife inserted in center comes out clean, approx. 50-60 minutes. Let cake cool in
pan on a wire rack for 10 minutes before removing from pan. Let cool completely.
Whisk together confectioners' sugar and orange juice until glaze is smooth. Pour glaze over cake
and sprinkle crumb topping. Gently press crumb topping into the glaze until it sticks. Let stand
until glaze sets, about 10 minutes.
Cut into squares, and put into paper cup liners