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
November 18th, 2016
Founder and Executive Director of Teens for Food Justice, Kathy Soll believes that all New Yorkers should be committed to ending hunger, food insecurity and poor nutrition in one of the world’s greatest cities and that connecting youth to this mission and each other is a critical part of that achieving that goal. Teens for Food Justice was built on the concept that hands-on volunteering and helping others builds character and creates a unique level-playing field where people of all backgrounds can contribute equally through hard work and commitment, something hard to find in an increasingly polarized, stratified world. She also believes that service is a powerful tool for tapping young people’s talents, resources, and abilities, helping them flourish and work productively with others, and that youth who help solve social problems become more positive, engaged, hopeful adults who remain active throughout their lives on behalf of social change. Prior to forming Students for Service in 2010, she raised and educated two children in New York City’s public and independent school systems, serving in various leadership capacities within their schools’ PTAs and other community organizations. A lifelong New Yorker, she has also worked in the for-profit sector in management and marketing.
Cashew Chèvre Cheese
To Make Rejuvelac (fermented probiotic culture, needed to make Vegan cheese):
- 1 cup Organic Brown Rice (can use millet, quinoa or other whole grain)
- 6 cups filtered water
1. Put the grains in a large glass jar and add water.
2. Cover with sprouting lid or cheesecloth, secured with rubber band.
3. Let soak for 12 hours. Drain and rinse. Cover with cloth and place upside down at an angle, in warm spot,
allowing the grains to continue draining.
4. Rinse the grains twice a day with water, draining each time until the grains have begun to sprout. This will
take about three days for brown rice. Time will vary depending on which grain and temperature of the
environment. Once you see a tail on the grains, it is time to culture them.
5. Culture the rejuvelac by dividing the sprouted grains equally between two glass jars. Cover the grains in each
jar with three cups of filtered water. Place a piece of fresh cheese cloth, secured with a rubber band, over
each jar and let it sit for three days in a warm spot until the water turns cloudy and white, and has a tart,
6. Pour the liquid through a strainer into clean glass jars. Compost the grains and use the liquid to make the
cheese. The rejuvelac can be saved in the fridge for up to four weeks.
To Make the Basic Cashew Cheese:
- 2 cups raw cashews, soaked in water for 5-8 hours
- pinch of salt
- ¼ - ½ cup of Rejuvelac
1. Process the cashews with salt and ¼ cup rejuvelac in blender on high, until smooth.
2. Add up to ¼ cup more rejuvelac if needed to process cashews.
3. Transfer to a clean glass bowl and cover. Let rest at room temperature for 8-36 hours (the longer the cashew
cheese sits, the sharper the flavor will be). The cheese will thicken as it cultures.
To Make the Cashew Chèvre Cheese (2 varieties; fresh herbs and garlic-sundried tomatoes):
- 1 TBS Nutritional Yeast Flakes
- ½ teaspoon salt
- ¼ cup, chopped and packed fresh herbs
- 1 tsp chopped garlic
- 6 sundried tomatoes
1. Add the Nutritional Yeast and salt to the Basic Cashew Cheese.
2. For the herb variety; chop a variety of fresh herbs (I used parsley, sage, thyme, and tarragon). Depending
on the size of the Chèvre log you want to make, will vary the size of the cheese cloth. I used a piece of cheese
cloth that was 8” x 5” and covered the center section with the herbs leaving a inch on all sides.
3. Spoon the cashew cheese (now Chèvre) in a line down the center of the herbs. Using the cheese cloth, wrap
the herbs around the Chèvre cheese creating a log shape. Tie both ends with twine and refrigerate for 6-8
hours until firm.
4. For the garlic and sundried tomato variety; line a small bowl with cheese cloth. Puree six sundried
tomatoes until smooth and spread over bottom of bowl on top of cheese cloth. Add 1 tsp chopped garlic to ½
cup of the cashew Chèvre cheese. Put the ½ cup Chèvre cheese with garlic on top of the sundried tomatoes in
bowl. Smooth out the top and cover with the sides of excess cheese cloth. Refrigerate for 6-8 hours. Use the
cheese cloth to help unmold the cheese from the bowl.
5. Place on cheese board and garnish with fruit and crackers!
November 10th, 2016
Clark began his culinary career in his hometown of Lenoir, NC, where his family, which can be traced back 7 generations in North Carolina, was a constant source of inspiration for traditional Southern cooking techniques and ingredients. Before attending Johnson and Wales in Charlotte, NC, Clark worked at a small local eatery, Bud’s Pub, in Lenoir. While attending culinary school in Charlotte, Clark worked for legendary Charlotte restaurateur Frank Scibelli at Mama Ricotta’s. Clark also had stints at some of the world’s top restaurants, including The French Laundry, in Napa, California, and El Bulli, in Spain. Clark name his two most formative kitchen experiences as his time at Chez Pascal in Providence, RI, under Che Matt Gennuoso, and his time spent managing for Clyde’s Restaurant Group, in Washington, DC. Clark has also appeared on The Food Network’s Chopped and Beat Bobby Flay. He was most recently responsible for revamping North Rock Restaurant in Bermuda before returning to North Carolina to open his dream restaurant- Heirloom. With a passion for changing food culture in the United States, Clark spends his time as an active member of several non-profits in Charlotte. He served as a board member of Green Teacher Network (GTN), which works to advance academics, health and sustainability through school gardens and outdoor learning. GTN collaborates with over 30 area organizations in support of school gardens, composting, and growing natural environment. They maintain a network of over 2,000 educators throughout 185 schools in the Charlotte area. Clark is also a founding member of the Mecklenburg Community Food Health Coalition, which brings together partners from the private and public sectors, including the Mecklenburg County Department of Public Health, to deal with food policy issues in Mecklenburg County. Clark is also an adjunct professor in Regional American Cuisine, Contemporary Cuisine, and Latin Cuisine at the International Culinary School at the Art Institute in Charlotte, NC. With a primary focus on serving the best North Carolina foods and beverages, Clark enjoys creating original and unique dishes that reflect his travels and training. Clark is an avid forager and when he is not in Heirloom’s kitchen, he can most likely be found in NC forests and fields, sourcing ingredients for Heirloom’s menu.
Three Bean Portobello Mushroom Tamales- GF, Vegan
Makes 25 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
2 ½ cups masa harina
1 ½ cups hot water
1 cup cold coconut oil
2 teaspoons baking powder
1 ½ teaspoon sea salt
1 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 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 can organic pinto beans
1 can organic kidney beans
1 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 all of the
spices, the Serrano peppers and the corn, and cook for 10 minutes, until all of the flavors
come together. Add the beans and cilantro. Cook for 10 more minutes, allowing the
flavors to meld. Adjust spices to your taste.
For the Sauce:
1 small green bell pepper
1 small yellow bell pepper
1 chopped jalapeño
1 chopped Serrano
1 chopped Red onion
½ cup cilantro
¼ cup cacao nibs
Salt to taste
1 can Fire roasted tomatoes with chili
1 Tb garlic
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.
November 3rd, 2016
Dr. Sally Edwards has many years of experience in engaging a wide range of stakeholders to promote the environmental health of communities and develop safer and greener products. She is a senior research associate at the Lowell Center for Sustainable Production at the University of Massachusetts Lowell. She is a co- founder of the Chemical Footprint Project, which is designed to recognize corporate leadership in the use of safer chemicals. Sally facilitates the work of the Green Chemistry and Commerce Council’s Retailer Leadership Council, whose mission is to promote safer chemicals, materials and products across retail supply chains. Eight major retailers are active participants in the RLC. Sally also serves on the board of directors for Women’s Voices for the Earth. Sally holds a MS in Environmental Health Science from Harvard University and a BA in Human Biology from Stanford University. She completed her doctorate in Work Environment at the University of Massachusetts Lowell. Her book, Beyond Child’s Play: Sustainable Product Design in the Global Doll-Making Industry, was published in 2009.
Stuffed Delicata with Vegetables and Wild Rice
Pre-heat oven to 375 degrees.
4 zucchinis or summer squash, inside scooped out and diced
1 onion, chopped
2 carrots, diced
1 Tbs. chopped garlic
2 t. grated ginger
2 peppers, diced
1 ½ cups broccoli florets
2 small baby Japanese eggplants, diced and steamed
1 can Canneloni beans, drained and rinsed
1 cups cherry tomatoes
1 cup baby Bella mushrooms, quartered
½ cup white wine
1 ½ cups kale, chopped
1 t. cumin
3 Tbs. tamari
1 t. salt
½ t. pepper
1 Tbs. chopped cilantro
2 Tbs. chopped parsley
2 cups cooked wild rice
1. Cut squash in half lengthwise. Brush with olive oil. Lay face down and roast in 375 degree oven for
15 minutes. When soft, remove from oven and let cool.
2. Meanwhile, sauté onions in olive oil till translucent, with garlic and ginger. Add carrots and cook for
4 minutes. Then add broccoli, steamed eggplant and peppers. Cook for 5 more minutes.
3. Add Canneloni beans, cherry tomatoes and mushrooms.
4. Add the kale and white wine.
5. Add tamari, salt, pepper and cumin. Continue cooking for 5 more minutes.
6. Add the Wild Rice, parsley and cilantro
7. Fill zucchinis with vegetable mixture.
8. Bake at 375 for 15 minutes.
October 27th, 2016
Patrick Holden is the Founding Director of the Sustainable Food Trust, whose mission is to promote international cooperation between all those involved in sustainable food production. Previously, he was the founder and director of the British Organic Farmers, which merged into the Soil Association. He served as the Director of that organization from 1995-2010, before starting The Sustainable Food Trust. Patrick studied biodynamic agriculture and started a community dairy farm in West Wales in 1973. It is now the longest established organic dairy farm in Wales, with a herd of 75 Ayrshire cows - the milk from which is made into an award winning cheddar-style cheese by his family. He received a CBE (COMMANDER OF THE ORDER OF THE BRITISH EMPIRE) for services to organic farming in 2005. Patrick is an advisor to The Prince of Wales’s International Sustainability Unit, Patron of the Biodynamic Agricultural Association, the Living Earth and the Soil Association’s Land Trusts and International Ambassador of the Soil Association.
Vegan Pumpkin Cheesecake
1 cups macadamia nuts
1 cup raw almonds
1 cup dates
½ cup dried, unsweetened coconut
1 pinch sea salt
¾ t. ground ginger
3 cups cashews, soaked in water for 3 hours
¼ cup lemon juice
1 can organic pumpkin (or substitute 2 cups steamed pumpkin)
1 t. cinnamon
½ t. ginger powder
¼ t. ground cloves
1/8 t. allspice
1/8 t. nutmeg
¼ t. salt
3/4 cup maple syrup
3/4 cup coconut oil
1 tablespoon vanilla
½ cup of water
1 cup pecans- chopped fine
¼ cup maple syrup
1. Pulse the macadamia nuts and almonds in the food processor until finely chopped. Add dates and coconut and process until the mixture sticks together. Add salt and ginger powder
2. Press the crust mixture into the bottom of a fluted tart pan with removable bottom, and press up along the sides, creating a nice edge
3. Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and continue blending until smooth.
4. Pour filling mixture into tart pan crust and put into freezer for 1 hour before adding the pecan topping.
5. Pulse the pecans into small pieces, but do not over pulse into a flour. Add the maple syrup and pulse again until mixed. Sprinkle on top of the cheesecake. Replace the cheesecake into the freezer.
6. Remove the cheesecake from freezer 15 minutes before serving