I Eat Green

February 23rd, 2011

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I Eat Green

February 16th, 2011

John Visnauskas is the director and Founder of the All Faiths Pantry, in Clevland Ohio. It is a food service program that is dedicated to feeding the elderly on fixed incomes, who are at risk of going hungry.

Seitan Shepherds Pie

2 packages seitan, traditional (white wave or Rays brands are good), cut into chunks

1 onion, chopped

2-4 carrots, cut into wedges

1 pound mushrooms, sliced (can use shitake, portabella etc)

2 yellow squash

1 butternut squash

2 red or yellow peppers

1 head broccoli, cut up

4 parsnips

½ small napa cabbage

Tamari

4 cloves garlic

1 pk froz peas

1” piece of ginger, grated

¼ cup nutritional yeast

2 Tbs. aji mirin (sweet rice wine)

1 cup water

olive oil

3 lbs potatoes (russet, Idaho, red), cut into large chunks

For Garlic Mashed Potatoes

½ stick butter

4 cloves garlic

½ cup sour cream

½ cup milk

1 egg

For Dairy Free Garlic Mashed Potatoes

¼ cup olive oil

4 cloves garlic, minced

1 cup coconut milk

Olive oil to brush on top

Saute onions and carrots in large stock pot with a little olive oil. Add garlic and ginger. Add butternut squash. Cook for 10 minutes on low.

Meanwhile, bring a pot of salted water to a boil. Add potatoes and cook until soft. Drain, and put in large bowl. Melt butter (or olive oil) and sauté minced garlic until soft,( careful not to let it burn). Using a potato masher, mash the potatoes, adding the melted garlic butter(or oil), sour cream, warmed milk, (or coconut milk) salt and pepper to taste.

Add broccoli, mushrooms, peppers, yellow squash, and any other veges you want to stock pot. Add water . Add nutritional yeast, mirin and tamari. Add seitan and froz peas and cook for 10 more minutes. Transfer mixture to oven safe casserole pan and top with mashed potatoes. Brush the potatoes with egg wash (or olive oil) and bake in oven at 375 for ½ hour, or until peaks of potatoes are golden brown.

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I Eat Green

February 9th, 2011

Josh Viertel, the President of Slow Food USA. Slow Food is a non-profit organization, with thousands of members around the world, that links the pleasure of food with a commitment to community and the environment. As most of you know, I am a co-chair of my local chapter, Slow Food Huntington, so Slow Food is very close to my heart, and I am thrilled to have Josh join me on the show.

Peking Mochi

Mochi is a Japanese rice cake made of glutinous rice, which is pounded into paste and molded into shape. You can fry it or bake it.

Pre-heat oven to 450 degrees.

1- 12 oz package of Mochi- cut into1” squares

1 cup dried shitake mushrooms (or assortment)

2 carrots, chopped

1 onion, chopped

2 t. chopped garlic

2 t. grated ginger

¼ cup, plus 1 TBS reserved mushroom water

1 t. honey

3 Tbs, plus 1 Tbs Tamari

1 ½ t. organic corn starch

1 Tbs aji Mirin

1 ½ t. dark sesame oil

¼ t. hot sesame oil (or 1/8 t red pepper, optional)

2 scallions

1 Tbs chopped cilantro

1 cup baby spinach leaves

½ cup finely shredded bamboo shoots

1 Tbs chopped cilantro

Olive oil

Bake Mochi at 450 degrees on a cookie sheet, lined with parchment paper for 8 minutes, until puffed up. Cut each piece into 4 strips.

Place dried mushrooms in small bowl and cover with boiling water. Let sit for 20 minutes.

Meanwhile, in a large cast iron pan, sauté onion in olive oil for 5 minutes. Add carrots and sauté for 3 more minutes. Drain mushrooms and reserve soaking liquid. Chop the mushrooms and add to carrots and onions. Add ginger and garlic. Add mochi strips. Add 3 Tbs of tamari, the mirin, and ¼ cup of mushroom broth. Make a paste with the corn stach, the 1 Tbs tamari, honey, and 1 tbs of mushroom water. Add to pan of vegetable. Add spinach and bamboo shoots. Add dark sesame oil, hot sesame oil, and scallion. Remove from pan and garnish with cilantro.

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I Eat Green

February 2nd, 2011

Liana Hoodes is director of the National Organic Coalition (NOC), a national alliance of organizations working to provide a "Washington voice" for farmers, ranchers, environmentalists, consumers and progressive industry members involved in organic agriculture. The coalition seeks to work cooperatively with, and add value to, existing organic and sustainable agriculture organizations, networks and coalitions to ensure a united voice for organic integrity. Their website can be found out www.NationalOrganicCoalition.org

Japanese Dressing

Ingredients

1 stalk celery

1 Onion

Juice of ½ lemon

Juice of ½ orange

1“ piece of ginger

white pepper (touch)

½ cup. Brown Rice Vinegar

½ cup tamari

1 ¼ cup canola oil

4 Tbs Ketchup

Pulse in Food Processor, ginger, onion, and celery, add remaining ingredients and process until smooth.

Sautéed Greens

2 Large bunches of Greens,

such as; Broccoli Rabe, Collards, Swiss Chard, Kale

cut into 1” strips with hard center rib removed

2 Tbs Olive Oil

1 Tbs chopped garlic

1 t. chopped ginger (optional

2 Tbs White Wine or Aji Mirin

Salt or Tamari to taste

Water if needed

Bring a large pot of lightly salted water to a boil. Blanch the greens by putting them into the boiling water for 2 minutes. Drain and submerge in a bowl of cold ice water. Drain again.

In large skillet or wok, heat oil and add garlic, (and ginger if using) careful not to let it burn. Immediately add the greens and coat with oil. Add wine and salt to taste or Mirin and Tamari to taste, depending on whether you want an Italian flavor or Asian flavor.

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