March 23rd, 2017
ACHARYA SHUNYA is one of the extraordinary teachers of the living, embodied wisdom of Ayurveda. She transmits it through the roots of her ancient family lineage as well as throughout her newest book, Ayurveda Lifestyle Wisdom (Sounds True, February 2017), in which Shunya awakens the power to abiding health, all naturally, with ease. Shunya is the driving force behind Vedika Global, a wisdom school dedicated to awakening health and consciousness by illuminating the sciences of Ayurveda, Yoga, and Vedanta. She is a sought after speaker who delivers keynote addresses at national and international conferences. Shunya is the President of California Association of Ayurvedic Medicine, and is advisor to several noteworthy national and international organizations, including to the Government of India on international Ayurveda and Yoga affairs. She was recognized as one of the “Top 100 Trailblazer of Ayurveda and Yoga in America” by Spirituality and Health Magazine in 2015 and awarded for her Distinguished Service in Ayurveda and Yoga by the California Institute of Integral Studies in San Francisco. Visit www.vedikaglobal.org or www.acharyashunya.com for more information.
G.F. Vegan Tofu Meatballs with Soy Sesame Drizzle
1 lb Tofu, pressed to remove water Sauce
2 Tbs Olive Oil ¼ cup Tamari
1 cup chopped onions 1 TBS. fresh ground ginger
1 Tbs. chopped garlic 1 Tbs. brown sugar
1 Tbs. chopped ginger 1 t. sesame oil
1 cup grated carrots 1 t. corn starch (or potato starch)
1 stalk celery, chopped 1 Tbs rice wine vinegar
2 cups chopped baby Portobello mushrooms ¼ t. hot sesame oil (optional)
2 Tbs. Flax seed, soaked in 2 Tbs. apple cider vinegar
½ cup fresh parsley Tofu Ball Coating
2 Tbs tamari ¾ cup GF Panko Flakes
1 Tbs Aji Mirin (sweet rice wine) 3 Tbs. sesame seeds
¼ cup fresh cilantro pinch salt
2 cups fresh spinach
1 bunch chives, chopped
2 t. baking powder
¼ cup sesame seeds Garnish
¼ cup GF panko flakes 1 Tbs sesame seeds
2 cups cooked short grain brown rice ¼ cup cilantro or parsley
1 t. salt
½ t. pepper
1. Sauté onions, carrots and celery, in olive oil with garlic and ginger, until soft.
2. Add Portobello mushrooms and cook 5 more minutes.
3. Add Mirin and tamari and cook for 5 more minutes.
4. In food processor, pulse the parsley and cilantro until fine. Add the tofu and pulse until mixed. Add the sautéed veggies and spinach and pulse until incorporated.
5. Transfer tofu to large mixing bowl and add the brown rice, the chopped chives, the soaked flax seeds, baking powder, sesame seeds, panko flakes, salt and pepper. Mix well.
6. Combine the GF Panko flakes, sesame seeds and salt into a deep pie pan or bowl, Form mixture into balls, and roll in panko mixture. Place on greased cookie sheet. Bake at 375’ for 20 minutes, turn over and bake another 10-20 minutes.
7. Meanwhile, in a small saucepan over medium-low heat, add soy sauce, rice wine vinegar, ginger, brown sugar, and sesame oil. Mix the 1 t. cornstarch with 1 t. water in small bowl. When the mixture warms up, slowly add in cornstarch-water mixture. Stir occasionally while sauce thickens to gravy like consistency. Remove from heat.
8. Place Tofu balls in medium bowl or on a platter. Drizzle with soy sesame sauce.
9. Sprinkle top of tofu balls with sesame seeds, parsley or cilantro leaves as garnish
March 16th, 2017
Paul and the Riverkeeper team work to protect the Hudson River and the drinking water supplies for nine million New Yorkers. An attorney and educator, Paul has dedicated himself to the environmental movement since 1987, when he left the private practice of law and went to work for the New York State Attorney General. In 1990, Paul began a ten-year stint at New York’s Department of Environmental Conservation, where he brought hundreds of corporate and government polluters to justice. Paul subsequently spent a decade in the land conservation movement before becoming Riverkeeper’s President in 2010. Paul is a graduate of Williams College and Columbia Law School and has held a number of teaching positions, including his current appointment with The Beacon Institute/Clarkson University.
Black Bean Portobello Mushroom Tamales- GF, Vegan
Makes 50 small tamales, plus 1 qt. of chili (or double the dough for 2x tamales)
1- 6 oz. package of dried corn husks, soaked in hot water for 40 minutes
For the Dough
5 cups masa harina
3 cups hot water
2 cup cold coconut oil
4 teaspoons baking powder
1 TBSP sea salt
2 cup vegetable broth
In a large bowl, stir the masa harina with the hot water until moistened; let cool. In the bowl
of a standing electric mixer, using the paddle blade, mix the coconut oil with the baking
powder and salt at medium speed until fluffy, about 3 minutes. With the machine on, add
the corn masa mix, in golf-ball- size lumps, then drizzle in the vegetable stock and beat the
masa until completely smooth. Increase the speed to high and beat until fluffy, about 3
minutes; the texture should resemble mashed potatoes. Cover the bowl with a damp towel
and set aside until ready to use.
For the Chili Filling:
2 large onions, (or 4 small onions)
1 chopped yellow bell pepper
1 chopped red bell pepper
1 chopped jalapeño pepper
1 chopped Serrano pepper
3 Portobello mushroom
2 cups fire roasted corn (frozen pack)
1 can fire roasted tomatoe with chile
2 teaspoon chili powder
1 teaspoon salt
2 teaspoon cumin
½ teaspoon red pepper flakes
1 teaspoon smoked paprika
1 can organic pinto beans
2 can black beans
1/2 cup chopped cilantro
Using a large heavy skillet (I use my cast iron pan) sauté the onion in olive oil, until
translucent. Add the peppers and garlic and continue cooking until soft. Add the Portobello
mushrooms. Add all the spices and the corn, and cook for 10 minutes, until all of the flavors
come together. Add the beans, fire roasted tomatoes and cilantro. Cook for 10 more
minutes, allowing the flavors to meld. Adjust spices to your taste.
For the Sauce:
1 chopped Red onion
1 small green bell pepper
1 small yellow bell pepper
1 Tb garlic
1 chopped jalapeño
1 Tbsp. tomato paste
½ cup cilantro
¼ cup raw cacao
Salt to taste
1 16oz. jar Hot Organic Salsa
¼ cup dried Chipotle Chiles (reconstituted and pureed)
1 can Fire roasted tomatoes with chili
1 tsp. Cumin
1 tsp. Chili powder
Sauté the onions in oil for a couple minutes. Then add peppers and garlic. Cook for a couple
minutes. Add the Chipotle chiles, tomato paste, the raw cacao and spices for a few minutes
so the flavors will meld. Add the salsa and the can of fire roasted tomatoe. Place all sauce
ingredients into the blender, and blend on high until smooth.
To Assemble the Tamales:
Remove a corn husks from the water and pat dry. Working in batches of 4, lay the husks on
a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of
the husk, creating a rectangle of dough. Leave about 1/2-inch border on the edges. Spoon
about 1 tablespoon of the chili filling in a line down the center of the dough. Roll the husk so
the dough surrounds the chili filling, then fold the bottom under. Use 2 corn husks and rip
them into thin strands, creating pieces of corn twine, to use to tie up the tamales. Tie the
tamales, around the center, using the thin strips of a corn husk. Repeat until all husks, dough
and filling are used.
To Cook the Tamales:
Using a deep stock pot, with a steamer in the bottom, fill the pot with water, just coming up
to the bottom of the steamer. Make balls of tin foil to fill in the side gaps. Cover the steamer
and the tin foil balls with a thin layer of corn husks. Stand the tamales upright on their
folded ends, tightly packed together, securing them with more tin foil balls on the sides to
prop them up. Cover, place over high heat and bring to a boil. Steam for 15 minutes. Reduce
the heat, partially remove the lid, and simmer for 1 ½ hours. Serve the tamales warm with
the sauce on the side.
March 9th, 2017
Michel Pascal is a French writer, meditation teacher, singer, photographer, and director of spiritual documentaries and plays. Before moving to the United States, Michel lived in the largest monastery in the Himalayas, Kopan Monastery in Nepal. The high master Chepa Dorje Rinpoche (descendant of Marpa) was his meditation teacher for many years. Michel has written 19 books in French about spirituality, including Instants sacrés with His Holiness the Dalai Lama (2008). His latest play, Saint Therese, was an international success having performed 1,000 shows. Michel’s last documentary, Lhamo, The Little Himalayan Girl (the first documentary to be filmed in a Buddhist nunnery), was one of the most successful airings on French television. Michel created a new way of meditation, specifically for daily stress. His unique brand of meditation is practiced at Google, Harvard University, Dharma Yoga Center of New York, Dharma Yoga Center of Los Angeles, and in various schools and large companies in the United States. Michel directs the first meditation program for prisoners, parolees, veterans, soldiers, drug and alcohol abusers in California, Arizona, and New Mexico for the Amity Foundation. Michel created a program for sexually abused women in Los Angeles at the Dharma Yoga Center. With Dr. Denise McDermott, Michel co-created the first Center For Psychiatry + Meditation for Daily Stress in Los Angeles. As a singer, Michel performed his Relax-Sing program at Carnegie Hall in New York. Paul Pesco, the famous guitarist (who has worked with Madonna, Jennifer Lopez, Mariah Carey, Whitney Houston, and others), is producing a new CD of Michel’s unique voice and music. Michel is currently training and certifying a team of teachers in his method of meditation in New York, Los Angeles, Boston, San Francisco, and Johannesburg, among others. His new book, Meditation for Daily Stress, will be published April 2017 by Abrams.
Banana Pear Torte- GF + Vegan
Preheat oven to 350
1 Tbs ground flax seeds, mixed with 1 Tbs. apple cider and 1 Tbs. water
4 medium ripe bananas
1/2 cup maple syrup
1/4 cup organic oil ( safflower, canola or coconut oil)
1 tsp vanilla extract
2 tsp baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp sea salt
1-½ cups GF, Dairy Free flour
½ cup GF oats, ground
3 ripe pears
2 Tbs. brown sugar
1. Preheat oven to 350 degrees and spray tart pan with oil
2. In small bowl, dissolve the flax seed, water and apple cider vinegar. Let set for 5
3. In large mixing bowl, mash the bananas, and mix with the maple syrup, oil and
vanilla. Add the flax seed.
4. In another bowl, combine the dry ingredients, the GF flour, GF oats, baking soda,
baking powder, cinnamon and salt
5. Add the dry ingredients to the wet ingredients, mixing well
6. Pour batter into tart pan
7. Peel and slice the pears, and then arrange in concentric circles around pan
8. Sprinkle with the brown sugar
9. Bake for 40 minutes or until a toothpick or knife comes out clean. Let cool before
March 2nd, 2017
Julie Castillo is a college anthropology instructor, children’s enrichment instructor, writing instructor, enrichment curriculum designer, entrepreneur, writer, and futurist. She holds an MA in sociocultural anthropology from Catholic University with a specialty in gender studies and ethnopsychology. Julie is also a fourteen-year veteran of the publishing industry, co-writer of two novels and thirteen nonfiction books—including two New York Times bestsellers—biographer for Minnesota Governor Jesse Ventura, and chronicler of Ripley’s Believe It or Not! She has taught creative writing and publishing at local community colleges since 2007. Julie is an accomplished teacher and speaker who brings a vibrant enthusiasm to her presentations. Students have described her as “a great teacher with a loving personality,” and a “most enjoyable instructor.” Julie Castillo writes Eat Local for Less from the reader-friendly point of view of a suburban mom, but also from the perspective of a social scientist and futurist. In contrast to the chorus of strident voices on many sides of the food debate, Julie frames the discussion of alternative foods in positive terms and peaceful language. In Eat Local for Less, Julie helps readers gain the practical knowledge they need to act on their choices, and also validates their decision by showing how local eating helps to create a healthier, happier, fairer, and more sustainable society.
Orange Ginger Tofu Over Asian Vegetables
with Cous Cous
1 cake extra firm organic tofu, cut into 12 slices, ¼”
½ cup orange juice
1 t. tamari
1 Tbs. apple cider vinegar
2 t. minced ginger
2 t. minced garlic
For Cous Cous
1 cup W.W. cous cous
¾ cup orange juice
½ cup water
2 tsp. ginger, minced
¾ tsp, salt
1 cup chick peas
½ cup diced carrots, cut into ¼” pieces
½ cup froz. org. peas
¼ cup raisins
1 onion, cut in half, then sliced into crescent moons
2 t. garlic, minced
2 tsp. ginger, minced
1 carrot, cut into julienne strips
1 small head broccoli, cut into floret’s
2 cups greens- (spin, kale, chard, bok choy, etc.)
½ cup snow peas
½ red pepper, sliced into this strips
1 t. cumin
¼ t. Chinese Five Spice
¼ cup Orange Juice
2 Tbs. Tamari
2 Tbs cilantro, chopped
2 Tbs, Italian Parsley, chopped
¼ cup blanched almonds
1. Lay out tofu slices on dry towel, cover with another towel, and press lightly, to dry.
2. Pour boiling water over the raisins and let soak for 10 minutes. Drain
3. Combine ¾ cup orange juice, ½ cup water, 2 t. ginger, salt and chickpeas in saucepan and bring to a boil. Add the diced carrots and cook 3 minutes. Add the peas and cook 1 minute, then add the cous cous, stir, cover pot, and remove from heat. Let stand for 10 minutes. Stir in the drained raisins.
4. Meanwhile, cover bottom of cast iron frying pan with oil, and sauté the tofu slices until golden brown on each side. Remove from pan and set aside
5. Add a little more oil to the cast iron pan, and add the 2 t. of ginger and garlic. Sauté for 3 minutes and then add the OJ, honey, apple cider vinegar and tamari. Cook for 1 minute, then add the tofu slices back into the pan, and reduce heat to simmer. Cover and let simmer for 10 minutes, careful not to let it burn!
6. Meanwhile, cover bottom of wok with oil. When oil is hot, add the onions, carrots, ginger and garlic. Cook until the onions and carrots are soft, then add the cumin, Chinese Five Spice and 2Tbs. Tamari. Continue cooking at med. high heat, stirring constantly for 3 more minutes. Add the broccoli and the greens, cook for a few minutes, then add ¼ cup orange juice.
7. When vegetables are cooked (they should be cooked, but not too soft), add the red pepper and snow peas, parsley, cilantro, and almonds. Adjust S + P to taste
8. Garnish with orange wedges
February 27th, 2017
Susan Zimet has been the Executive Director of Hunger Action Network of New York State since February, 2015. Hunger Action Network is a membership organization of emergency food providers, advocates, faith groups and low-income individuals whose goal is to end hunger and its root causes, including poverty. Hunger Action Network has the dual goals of reducing hunger in the short term (e.g., increase funding for emergency food, stronger food stamp programs, more community gardens) while promoting long-term solutions such as universal health care, living wage jobs, and affordable housing. Susan has a long career in government and in media relations and marketing. She has dedicated herself to advocating on public policy issues such as property tax reform, protecting the environment, women’s rights and veteran’s rights. Prior to joining Hunger Action Network, Susan served as an elected official, representing the Town of New Paltz in both the Ulster County Legislature and as the Town Supervisor. She also served as Vice President, Associate Media Director at Grey Advertising and taught advertising and media at SUNY New Paltz. In addition to Hunger Action Network, Susan is also President of Zimet Group, Inc., a consulting and lobbying group, dedicated to bringing business and government together for the public good. Working in cooperation with many environmental partners, Susan was instrumental in helping to push through the historic moratorium in NYS on Fracking, back in 2007. The Zimet Group executive produced media campaigns against hydro-fracking, including; ‘I Love My New York Water” celebrity commercial, as well as “Water Rangers”. Susan is also the President of ‘Votes For Women 2020’, a not for profit dedicated to educating, celebrating and promoting the upcoming 100 th anniversary of a women’s right to vote. Susan has authored a book for young adults on the subject, which is scheduled to come out this year.
Spaghetti Carbonara ala Roasted Cauliflower and Sundried Tomatoes (G.F. and Vegan)
1 Ib. Brown Rice Spaghetti 1 medium organic onions, diced 1 head cauliflower, cut into florets and roasted with olive oil and 1 Tbs. minced garlic 2 portobello mushrooms, diced 12 sundried tomatoes, diced ½ cup (+/-) extra virgin olive oil ¼ t. red pepper flakes, optional 10 cloves garlic, finely chopped ¼ cup fresh Italian parsley, chopped 2 Tbs. organic red wine ¼ cup nutritional yeast 2 Tbs. GF Bread crumbs Juice of ½ - 1 lemon ¼ cup walnuts, dry toasted in pan Salt and pepper to taste Truffle oil for drizzle (if desired)
2. Cook pasta according to directions, 8-10 minutes till firm (al dente), reserving ½ cup of the pasta water.
3. Meanwhile, coat bottom of cast iron pan with olive oil. Sauté onions for a few minutes then add garlic and cook until golden brown.
4. Add the mushrooms. Cook for 5 minutes, until they are soft. Add the red pepper flakes, if desired, and the red wine.
5. Add the GF Bread crumbs and nutritional yeast. Add the roasted cauliflower.
6. In a separate cast iron skillet, toast the walnuts.
7. Drain the pasta, reserving ½ cup of the cooking water. Add the past to the pan and coat well with the cauliflower, and tomato, mixture.
8. Add the walnuts and parsley. Add a few tablespoons of the cooking liquid until the desired consistency is reached. (I used 3 TBs.) Squeeze ½ lemon into the pan, add salt and pepper, and toss. Taste. Add more lemon, or Salt and pepper to taste. Drizzle with truffle oil (if desired) and garnish with more parsley.
9. Garnish with parsley and lemon wedges.
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.