October 25th, 2012
After years of working in the corporate world, Kathleen went back to college to follow her passion. This past May, she graduated Magna cum Laude from Stony Brook University, with an Environmental Humanities Degree in the Sustainability Studies Program. She specialized in Food Policy, Advocacy & Education.
She now works for Jeffrey Smith and The Institute for Responsible Technology
as a tour coordinator for his California "Truth About GMO's Speaking Tour."
She was also a researcher for his newly released documentary film, Genetic Roulette - The Gamble of Our Lives.
Kathleen is a certified GMO Speaker and Educator, who trained with Jeffrey Smith, author of “Seeds of Deception”.
In addition, Kathleen is a Food Writer & Advocacy Education Outreach Blogger:
-CLEAN FOOD EARTH (Food-articles, videos, links and studies from all over the world)
- & Southampton Patch blogger.
Kathleen is also a community gardener.
Rainbow Vegetable Soup #2
1 organic onion
2 organic carrots
10 snow peas
1 organic red pepper
½ organic broccoli
1 organic summer squash
1 cup of organic corn, either fresh or frozen
2 Tbs. chopped garlic
1 jar organic tomato sauce
8-12 cups of water
1 t. oregano
1 t. basil
½ t. thyme
S & P
¼ cup fresh parsley chopped
1 cup fresh chopped tomatoes
• Use organic vegetables whenever possible, to avoid the pesticides and the genetically modified organisms.
• Feel free to add your favorite vegetables and remove the ones you don’t like, remembering to eat all the different colors in the Rainbow every day, to make sure you are getting all of the different vitamins and minerals your body needs.
Have all the vegetables cut up into bite size pieces. In a large pot, cover bottom with olive oil. Sauté onions over med heat until translucent. Add carrots and and cook for another 5 minutes. Add potatoes, garlic and a little more oil if necessary and continue to stir and cook for a few more minutes. Add remaining ingredients. Bring to a boil and then reduce heat to a simmer for 20 minutes, continuing to stir occasionally, being careful to not let bottom burn.
October 18th, 2012
Rock ’n Renew is a non-profit organization that helps musicians, students, and their communities live and act in sustainable ways. Recognizing the connection between the health of culture and the health of the planet, Rock’n Renew uses art and music to generate excitement about green solutions as they custom-design eco-blueprints for concert tours, schools, businesses, and events. Since its inception in 2006, Rock ’n Renew has brought the message of sustainability to thousands of people through rock shows, festivals, lectures, and installations.
Founded by musician Jonny Dubowsky, Rock ’n Renew is committed to the practical pursuit of environmental health and sustainability. As Jonny’s band, Jonny Lives!, met with increasing success, they began frequent tours of over 20,000 miles each. Concerned about fuel consumption and it’s impact on the planet, Jonny researched bio-diesel as an alternative to gasoline and transformed the group’s tours into carbon-neutral events powered by french-fry grease from fast food restaurants. From there, Rock ’n Renew grew into a multifaceted organization with resources and connections to create environmental change. With an unapologetic rock-culture sensibility and a wide playlist of innovative events, Rock ’n Renew puts environmental responsibility center-stage, with a unique artistic edge that helps to inspire students to repair their local food and ecosystems.
Miso Marinaded Tofu Cutlets with Leek Purée
1 cup white miso
½ cup sugar
½ cup sake
½ cup mirin
1 block, extra firm, organic tofu
organic canola oil for frying.
2 leeks, washed, and chopped,
1 Tbs. Aji Mirin
Salt to taste
Slice tofu into 8 cutlets. Lay out on towel, put another towel on top and press down to remove water. Fry the cutlets in a heavy skillet until golden brown. Meanwhile, mix first 4 ingredients in food processor and pour over tofu cutlets. Turn tofu over, to cover with marinade on all sides. Marinate overnight, or up to 2 days.
Before serving, cover bottom of heavy skillet with olive oil. Sauté leeks in olive oil until soft, about 10 minutes. Add Aji Mirin, and cook another 5 minutes. Puree leeks in Food Processor until smooth. Place tofu cutlets on broiler pan and broil for a few minutes, till miso becomes carmelized. Spread pureed leeks on top of tofu and broil a few more minutes. Finish cooking in 375* oven for 10 minutes.
October 11th, 2012
Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods—which Newsweek called “the fermenting bible”—in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book’s publication in 2003, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a “fermentation revivalist.” Now, in The Art of Fermentation, with a decade more experience behind him, the unique opportunity to hear countless stories about fermentation practices, and answering thousands of troubleshooting questions, he’s sharing a more in-depth exploration of the topic.
1 package of pre-toasted Nori (seaweed sheets)
3 cups organic, short grain brown rice, (cooked with 6 cups water, 2 bay leaf and ½ t. salt.)
2 onion, cut in half, and sliced thin
4 carrots, grated
5 cloves garlic, minced
2” piece of fresh ginger, grated
Organic Tamari or Shoyu
Eden Brand Aji Mirin (sweet rice wine)
Dark sesame oil
½ Block Extra firm Organic Tofu- cut into thin strips
Tahini and toasted sesame seeds- optional
Sauté onion in olive oil, for 5 minutes. Add carrots, garlic and grated ginger. Sauté for 5 minutes longer. Add tamari and aji mirin. Add dark sesame oil to taste. Simmer till soft.
Spread one cup of cooked rice out evenly over ¾ of the sheet of Nori. Be sure to spread the rice all the way out to the edge of the nori... Add sautéed veges in center of rice. Add a thin strip of tofu, along top of sautéed veges. Begin to roll from front edge. Use water or tamari, or tahini to seal nori.
Cut into eight even pieces.
To make Dip
Combine equal parts of water and tamari in small dipping bowl. Add a drop of mirin to sweeten
October 4th, 2012
My guest this week is Amie Hamlin. Amie is the Executive Director of The New York Coalition for Healthy School Food (NYCHSF). NYCHSF is a statewide nonprofit that works to improve the health and well-being of New York's students by advocating for healthy plant-based foods, comprehensive nutrition policy, and education, to create food and health literate students. Next Wednesday is their annual fund raiser, which is always a wonderful event, filled with delicious Vegan delicacies and a worth while cause. I will be there, along with my staff, serving up a Japanese Stir Fry with Sesame Rice Noodles. I hope you can join us for both the interview and the event!
Vegan Vegetable Quiche
Preheat oven to 425’ degrees
1 prepared Vegan pie shell
1 Block firm Tofu
½ cup rice milk
½ t salt
¼ t white pepper
¼ t. tumeric
Dash of nutmeg
1 Tbs. Dijon mustard
A mixture of sautéed vegetables:
Spinach, broccoli, onions, Portobello mushrooms and cherry tomatoes
2 Tbs chopped dill
2 Tbs. fresh chopped parsley
1 Tbs. apple cider vinegar
1 Tbs. ground flax seed
Soften 1 Tbs. of ground flax seed in 1 Tbs. of apple cider vinegar. In food processor, combine tofu, dill, salt and pepper, and rice milk. Blend until smooth. Add apple cider vinegar mixture. Blend again. In heavy sauté pan, sauté onions till translucent, add broccoli, cook for a few more minutes, add spinach and Portobello mushrooms, then lastly add tomatoes. Season with a little salt, pepper and fresh parsley. Spread the 1 TBS. of mustard over bottom of pie shell, then add the sautéed vegetables. Pour tofu mixture over vegetables and mix lightly in pie shell. Bake for 15 minutes at 425’, then reduce temperature to 375’ and bake for 40 minutes more.