March 21st, 2013
My guests are Priscilla Timberlake and Lewis Freedman, authors of a new cookbook called The Great Life Cookbook. This book focuses on whole foods, vegan and gluten free meals for large gatherings. I’ve tried some of the recipes and they are wonderful!
As a mother of four, she has spent a lot of time in the kitchen. Priscilla enjoys teaching cooking classes at home and at our local cooperative market. She teaches personal growth and wellness classes at Cornell University. Priscilla loves connecting with students from all over the world. She is also an ordained minister of the healing arts.
In addition to being a dad, and a Registered Dietitian, he also teaches yoga and stress management classes at Cornell University. As an instructor in the online Certificate in Plant-Based Nutrition program by eCornell and the T. Colin Campbell Foundation, Lewis is directly involved with the growing global movement toward embracing a whole food plant-based diet.
Arame Salad with Edamame
1 package Arame – soaked in warm water for 10 minutes and then drain ( save soaking water)
2 carrots- cut into julienne strips
1 Large or 2 small onions- cut into slivers
1 cup shelled edamame
Tamari to taste
2 Tbs Mirin
1 t. grated ginger
2 cloves garlic, minced
1 t. dark sesame oil
Cover bottom of heavy skillet with oil. Sauté onions for 5 minutes and then add carrots, garlic and ginger. Cook for another 5 minutes. Add drained Arame and sauté for another 5 minutes. Add ½ cup of the saved water and cover, simmer for 10 minutes. (Add more water as needed). Add 1 cup of edamame and simmer for 5 more minutes. Add the tamari, mirin and dark sesame oil. Adjust for taste. Can be served at hot, at room temperature, or as a salad.
March 14th, 2013
An Interview with Darina Allen, Owner of Ballymaloe Cookery School
This week, I am very excited to bring on a guest I met this year at Terra Madre. Darina Allen is the president of Slow Food in Ireland and the founder of the Ballymaloe Cookery School. The work she is doing in Ireland is truly inspiring.
Vegan Pear Torte
¾ cup maple syrup
½ cup unrefined coconut oil
½ t. vanilla
zest from one lemon
½ cup organic unbleached flour
½ cup organic whole wheat pastry flour
1 tsp. baking soda
2 Tablespoons ground flax seeds
2 Tablespoons apple cider vinegar
2 pears, peeled, cored and sliced
juice from one lemon, maple syrup granules and cinnamon
Cream coconut oil in mixer, until smooth. Add maple syrup. Add vanilla and lemon zest.
In small bowl, make a mixture of the ground flax seeds and the apple cider vinegar.
Let stand for 5 minutes until thickened, and then add to wet ingredients.
In separate bowl, combine flours, baking soda, and salt. Add to mixer, one scoop at a time.
Spoon batter into 9 or 10” fluted torte pan. Decorate top with pears and press lightly into batter. Sprinkle lightly with maple sugar granules and lemon juice. Sprinkle with cinnamon.
Bake for 35-40 minutes, until pears are soft and cake is set.
March 7th, 2013
An Interview with Fekkak Mamdouh, Co-Founder of the Restaurant Opportunities Centers United
This week, my guest on the Progressive Radio Network is Fekkak Mamdouh, the Co-Founder of Restaurant Opportunities Centers United. For those of you who listened to my show a few weeks ago, I had on his partner Saru Jayaraman and discussed the issues revolving around food workers in this country. My conversation with Fekkak will be a continuation of why it is important to raise the awareness of the plight of restaurant workers, packers, and farm workers in this country. Please join me for what will certainly a thought-provoking conversation.
Black Rice Pasta with Broccoli in Garlic Sauce
1 package black soba noodles, cooked according to direction, al dente
1/4 cup olive oil
1 large head of broccoli, cut into florets
1 onion, chopped
2 Tbs. chopped garlic
1/4 white wine
Salt and Pepper to taste
Parmesan Cheese (optional)
While the pasta water is heating up, in a heavy skillet or wok, heat 1/4 cup of olive oil. Add the onions, and cook on a medium heat for 6-8 minutes, until the onions begin to caramelize.
At this time, you can add the pasta to the boiling water. Do not over cook the pasta!
Add the garlic and cook for another minute or so, then add the broccoli. Cook until the broccoli begins to soften. Add the wine and salt and pepper. Cook for another 3 minutes, and remove from heat.
Add the pasta to the broccoli, and toss.