I Eat Green

April 27th, 2011

Amanda Cohen graduated from the Natural Gourmet Cookery School Chef’s Training Program in 1998. Upon graduation, she became a Chef’s Teaching Assistant at the East Village vegan restaurant, Angelica’s Kitchen, while also interning in the pastry kitchen of Bobby Flay’s Mesa Grill, before working for a year and a half as a private chef. Her next position was working as a vegan baker in the production kitchen of Blanche’s Organic Cafe in the morning, while working in the evening as a line and prep cook at Other Foods, which later became Terra 47.   In 2001, she found work as a line cook at Diner Bar, an eclectic neighborhood bar and diner in Harlem. Over the next three years she would work there both full and part time, preparing burgers, steaks, fish and comfort food on a fast-moving, two-person line, handling up to 200 covers per night. In 2002, she became the inaugural chef at Teany, the Lower East Side teahouse created by the musician, Moby, and during her two years there she also did much of the baking for the cafe. She left Teany to open Matthew Kenney’s raw food restaurant, Pure Food and Wine, in 2004 and became its Executive Sous Chef three months later.

In 2005, Chef Cohen left Pure Food and Wine to become Chef de Cuisine at Heirloom, an Orchard Street restaurant devoted to vegetarian cooking. Under her leadership, Heirloom won Time Out New York’s Reader’s Choice Award for “Best Vegetarian Restaurant.” In 2006, she left Heirloom and spent time consulting for the vegan restaurant, Blossom, and for Broadway East, before deciding to open Dirt Candy. After only two years, Dirt Candy has won numerous awards and accolades in publications ranging from Food + Wine and Gourmet (RIP) to the Village Voice and Citysearch. Dirt Candy is one of only two vegetarian Bib Gourmand Restaurants recognized by the Michelin Guide.

Stuffed MushroomVariations

15 Large Mushroom caps, stems removed and chop stems 1 celery, chopped 1 onion, chopped 1 Tbs chopped garlic ¼ cup butter or olive oil ¼ cup red wine 1 Tb Tamari ½ t. thyme ¼ cup parsley S & P to taste 2 TBs chopped walnuts 2 Tbs parmesan cheese

OR

15 Large Mushroom caps, stems removed and chop stems 1 celery, chopped 1 onion, chopped 1 carrot chopped fine ½ red pepper chopped fine 1 Tbs chopped garlic ¼ cup butter or olive oil 1 Tbs frsh dill, chopped ¼ cup red wine 4 oz fela cheese, crunbled ¼ cup parsley S & P to taste 2 TBs chopped walnuts

Saute onion in olive oil or butter. When translucent, add other veggies. After 5 minutes, add garlic and chopped mushroom stems. Add walnuts, parsley and 2 Tbs. red wine. Add remaining ingredients. Adjust spices to taste.

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I Eat Green

April 20th, 2011

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I Eat Green

April 13th, 2011

Dale Figtree is a Nutritional Health Practitioner. She has a private Nutritional Consulting practice in Santa Barbara, California, and taught "The Basics of Nutrition" for several years at the Santa Barbara College of Oriental Medicine. She is also the author of two highly informative books, Eat Smarter: The Smarter Choice for Healthier Kids and Health After Cancer. 

Vegan Matzo Brei

Ingredients

4 Whole Wheat Matzo, broken into 2” size pieces ½ - 1 cup almond milk (enough to cover the matzo) 1 large onion, chopped 3 Tbs. olive oil 1 block firm tofu ¼ t pepper 1/2t. salt 1 t. tamari 1 t. turmeric ½ t. cinnamon 2 t. maple syrup Organic Jam (Raspberry, Strawberry or Blueberry)

Directions In a large pie pan, let the matzo soak in the almond milk. In the meantime, sauté onion in olive oil till translucent. Add crumbled tofu, along with S, P, tamari, tumeric and cinnamon. Drain the matzo, and add to sauté pan, stirring for 5 minutes. Add the maple syrup. Adjust spices to taste (more salt or cinnamon or maple syrup) Serve with Organic Jam on the side.

Tsimmis with Mango

Preheat oven to 400* degrees

3 garnet yams, cubed 4 carrots, cut into chunks 1 t. coconut oil ½ cup orange juice ½ t. cinnamon ½ cup organic prunes 2 tbs. maple syrup 1 mango, cubed

Melt 1 t. coconut oil and 2 tbs. maple syrup in saucepan. Place yams and carrots in glass pyrex pan and pour coconut oil and maple syrup on top. Add orange juice, cinnamon, and prunes. Bake for 30 minutes. Add mango to pan and bake another 10 minutes.

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I Eat Green

April 6th, 2011

My guest will be Ellen Kamhi, PhD, RN, The Natural Nurse®. Dr. Kamhi has been involved in Natural Medicine since 1973. A respected authority in the field of natural healing, Dr. Kamhi is a professional member of the American Herbalist Guild (AHG), is nationally board certified as a holistic nurse (a-HNC), and works to bring together a body of modern and ancient practices and philosophies that use less invasive, less toxic, natural techniques to enhance wellness. Along with Dr. Eugene Zampieron, ND, Ellen heads Natural Alternative Health, Education and Multimedia Services, and leads EcoTours For Cures (tm), which brings participants to indiginous areas to experience the ancient healing arts of traditional cultures. Ellen is the author of several books, including Cycles of Life and Herbs for Women. In addition, Dr. Kamhi participates in the design and development of herbal and nutritional products for Nature's Answer, Hauppauge, NY.

Vegetarian Chopped Liver

1 cup cooked lentils

1 cup chopped sautéed onions

½ cup chopped sautéed mushrooms

½ cup ground walnuts

½ cup sautéed string beans

2 hard boiled eggs, chopped

1 Tbs peanut butter

S & P to taste

¼ t thyme

¼ cup Finely chopped red onion

2 Tbs chopped parsley

In food processor, mix all ingredients, except for the raw chopped onion, 1 Tbs parsley and one egg. Add salt and pepper to taste and more thyme if desired. Stir in the raw onion, saving a little for garnish on top.

Garnish with remaining egg, parsley and red onion.

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