iEat Green - Mary Cleaver - 02/28/13

February 28th, 2013

This week, my guest is a person who is creating that ‘bliss point’ using ingredients that tantalize the mouth and create the desire for more, while using only the highest quality of ingredients. Yes, I am talking about Mary Cleaver, owner of The Cleaver Company and The Green Table.  Mary is the “go-to person” for all the foodie events that happen in New York City. Her commitment to sustainable, seasonally-driven food that is raised humanely, has made her a leader in the Farm to Table movement, and an advocate for purchasing food from local purveyors. I am thrilled to have her join me on my show, and to share with us her passion for “real food.”

Roasted Tempeh with Vegetables in Coconut Curry

For 20 people

5 cakes organic 3 grain Tempeh (plain can be used) ¼ cup olive oil 2 Tbs Tamari

2 lg. onions, cut in half, then sliced into crescent moons 4-6 carrots, cut into julienne strips 3 heads broccoli 4 small zucchinis , cut lengthwise and then into crescent moons 2 red peppers, cut into strips 1 lb. mushrooms, sliced ginger, 3 inch piece grated 10 cloves garlic 2 Tbs. Aji Marin olive oil 1 can coconut milk 1 Tb. red curry paste 1 Tbs. tamari (to taste) ¼ cup chopped parsley

Cut tempeh into quarters, then cut down the middle horizontally, then cut into cubes. Place tempeh on cookie sheet, covered with parchment paper, and toss gently with ¼ cup olive oil, careful not to break the pieces. Roast the tempeh in 450’ oven for 20 minutes until golden brown on all sides. Remove from oven and toss with 2 Tbs tamari.

Cover bottom of wok with oil. When oil is hot, add the onions and carrots. Add the garlic and ginger. Continue cooking at med. high heat, stirring constantly for 5 minutes. Add more oil (or water to steam) if needed. Add the broccoli and stir for a few minutes, then add the peppers and zucchini. Again add more oil or water if necessary. Cook for a few minutes more, than add the mirin. Add the tempeh to the vegetables. In a separate bowl, make a sauce with the coconut milk, curry paste, and tamari. Mix well. Add sauce to vegetables and tempeh. Add chopped parsley. Serve with brown rice or quinoa or noodles.

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iEat Green - 02/21/13

February 21st, 2013

Saru Jayaraman is the Co-Founder and Co-Director of the Restaurant Opportunities Centers United (ROC-United) and Director of the Food Labor Research Center at University of California, Berkeley. After 9/11, together with displaced World Trade Center workers, she co-founded ROC in New York, which has organized restaurant workers to win workplace justice campaigns, conduct research and policy work, partner with responsible restaurants, and launch cooperatively-owned restaurants. ROC now has 10,000 members in 19 cities nationwide. The story of Saru and her co-founder's work founding ROC has been chronicled in the book The Accidental American. Saru is a graduate of Yale Law School and the Harvard Kennedy School of Government. She was profiled in the New York Times "Public Lives" section in 2005, and was named one of Crain's "40 Under 40" in 2008, 1010 WINS's "Newsmaker of the Year," and one of New York Magazine's "Influentials" of New York City. Saru co-edited The New Urban Immigrant Workforce, (ME Sharpe, 2005) and authored Behind the Kitchen Door, forthcoming from Cornell University Press.

Raw Valentine Delight

Crust- 1 cup, plus 2 TBS. ground raw almonds ¾ cup Raw Cocoa Powder 6 dates ¼ cup Raw Agave ¼ cup coconut oil pinch of salt

Cheesecake Filling: 2 cups cashews, soaked in water for 3 hours, then drained 2/3 cup lemon juice ½ cup Raw agave (can use maple syrup if you are not strictly following a raw diet) ½ cup coconut oil 2 teaspoons vanilla 2 tablespoons of water

Ganache Layer- In food processor, combine the following; 1 ½ cup Raw Cocoa Powder 1 ½ cup maple syrup ½ cup coconut oil 1 teaspoon vanilla

Raspberry Compote 1 small bag organic frozen raspberries

To make Crust Wipe bottom of spring-form pan with coconut oil. In food processor, combine the ingredients. Process until blended. Press mixture into greased pan and work it up the sides, about 1 ½“. Using opposite hand, make the edge of crust smooth and even.

For Cheesecake filling: Combine all ingredients in food processor. Pour filling into pie crust. Put in freezer for 30 minutes before adding chocolate ganache.

For Chocolate Ganache: Combine all ingredients in food processor. Pour ganache on top of cheesecake layer. Freeze again.

For Topping: Puree 1 small box of frozen raspberries. Pour on top of Chocolate Pie and spread out to make a smooth layer. Garnish with fresh raspberries. Remove from freezer, 30 minutes before serving.

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iEat Green - 02/14/13

February 14th, 2013

I will be interviewing Fumi Tosa, from the international organization, Table For Two. Table for Two is the only organization I know of, that is trading calories from cultures that are eating too much, and financing cultures that need more. It’s kind of a “cap and trade” deal for food, instead of carbon emissions. To find out more about this unique organization, join me on Thursday at 10am, and learn about the universities that are already participating.

Winter Medley with Walnut Sauce

Ingredients: 1 lb seitan, cubed 1 onion, sliced ½ butternut squash, large dice 2 parsnips, julienned 2 carrots, julienned 2 burdock root, julienned 1 Tbs garlic, chopped 1 Tbs ginger, chopped 1 red bell pepper, diced

1 portabella mushroom, sliced (or any other mushrooms you like) 8 cups mixed greens (bok choy, collards, kale) 2 stalks celery, chopped 1 t. cardamom 1 cup boiling water 1 Tbs tamari Olive oil 1 (heaping) Tbs. tarragon 1 Tbs. brown rice vinegar ¼ cup chopped parsley

Sauce: 1 ½ cup water 1 cup walnuts 2 Tbs. tamari

Cover bottom of large saucepot with olive oil. When oil is hot, add onions and burdock root and cook for 10 minutes. Add butternut squash, carrots and parsnips. Cook for 5 more minutes. Add garlic and ginger. Cook for 5 minutes. Add 1 cup boiling water, seitan, cardamom, and celery. Cover and reduce heat to simmer. Cook for 15 minutes, stirring every 5 minutes.

Meanwhile, combine walnuts, tamari, and water in food processor. Pulse until smooth. Set aside.

Add mushrooms, peppers, and greens to other vegetables. Stir and cover to steam veggies for 5 minutes. Add tarragon, parsley, brown rice vinegar, and walnut sauce. Stir and cover and let simmer for 10 minutes. Serve in one half of roasted squash along with Forbidden Rice or noodles.

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iEat Green - 02/07/13

February 7th, 2013

Betsy Davidson is the new Editor of the all new “Edible Long Island”, which joins over 70 other Edible magazines across the country. Betsy has years of experience as a freelance writer, as a horticulturist, and as a gardener. She is a passionate mother, grandmother, home gardener, farmer and chef. Betsy helped to spearhead our local community garden, The Gateway Community Garden in Huntington, from the ground up! Over the past two summers, Betsy ran the children’s program at the Community Garden, and was an integral part of the success and heart of the garden. Betsy’s husband, Brad, is a local bayman, so her connection to the local fisherman and farmers at the Farmer’s Markets, makes Betsy the ideal candidate for the new Edible Long Island Magazine.

Savory Winter Stew

1 onion, cut in half, then sliced into crescent moons 3 carrots, cut into rounds 3 parsnips 1 small head broccoli, cut into flowerets 2 burdock root, chopped fine 3 cups butternut squash, cut into small cubes ½ Napa Cabbage, chopped 2-3 portabella mushrooms, sliced or any other mushrooms you like 1 bok choy 1 can cannellini beans, drained 1 cup cherry tomatoes, cut in half 1 ½ Tbs grated ginger 1 ½ Tbs chopped garlic Olive oil 3 Tbs. tamari (to taste) 1 TBs tahini 1 Tbs. Dark sesame oil 2 Tbs. Aji Mirin cooking wine 2 Tbs Good Tasting Nutritional Yeast Hot sesame oil or red pepper may be added if you would like it spicy

Cover the bottom of wok with oil. When oil is hot, add onions, butternut squash, carrots and parsnips. Meanwhile, in small sauce pan, cover burdock root with water, and bring to a boil. Reduce heat to simmer, and cook covered for 15 minutes, until soft. Add the garlic and ginger to wok. Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the broccoli, bok choy, napa cabbage and mushrooms. Depending on the size of your wok, you may need to do this in batches, until the greens cook down. Once the greens have cooked, add the beans and tomatoes. Add the burdock root, along with the water to the vegetables. Add the nutritional yeast, tamari, sesame oil, mirin and tahini. Add a little water if needed. Cover wok and lower heat. Let all the tastes come together for 5 minutes. Add more tamari or other spices, if desired.

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