iEat Green - 06/27/13

June 27th, 2013

This week, my guest on the Progressive Radio Network is Miche Bacher, chef and author of a beautiful, new cookbook called Cooking with Flowers.This is the first book I have seen that actually uses flowers for flavor, both in sweet and savory dishes, and not just for decoration. Her bakery, Mali B Sweets, in Greenport, Long Island, has been using flowers to enhance their baked goods for years. One of Miche’s wedding cakes was featured in Brides Magazine as one of America’s most beautiful cakes. Please tune in and discover all the creative ways in which we can make food even more stunning by using flowers.

Vegan, Gluten Free, Eggplant Parmesan

Ingredients

EGGPLANT 2 large eggplants (or 3 medium), cut lengthwise into 1/4-inch slices

1 Tbs. Flax seeds

1 cup almond milk

extra-virgin olive oil salt and freshly ground black pepper

3 cups GF Bread crumbs

2 t. oregano. 3 t. Basil, 2 t. garlic powder, S & P

Marinara Sauce SAUCE 2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 6 cloves garlic, minced

1 = 8oz, pk. of mushrooms- sliced thin

1 organic yellow pepper- chopped

1 teaspoon dried oregano Salt and Freshly ground pepper 10 organic sundried tomatoes- pureed

1 bay leaf

2- 32 oz Jar Organic Marinara Sauce

2 Tbs. chopped parsley

Cashew Ricotta 3 cups cashews- soaked for 3 hours in water

2 cups water

1 teaspoons sea salt 1 Tbs. Nutritional yeast

2 garlic cloves

TOPPING

1 package Rice Mozzarella

Directions Lay the eggplant slices out on a large cookie sheet, and sprinkle with salt. Let stand for 20 minutes, then, with paper towel, wipe off salt and extracted water from eggplant. In glass pie pan, make a mixture with the flax seeds and almond milk. Dip the eggplant slices into the almond milk mixture and then into gluten free bread crumbs, seasoned with oregano, basil, garlic powder, salt and pepper. Line 2 baking sheets with parchment paper. Brush with olive oil and lay out the eggplant. Spray the tops with olive oil. Bake at 400 degrees F. for about 20 minutes, turning over half way through, until golden brown on both sides.

Marinara Sauce. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the peppers, mushrooms and garlic and continue cooking for about 5 minute. Add the Marinara Sauce, Bay leaf, sundried tomatoes, and spices. Let simmer for about 30 minutes.

Make the Cashew Ricotta. Drain the cashews. In a food processor, pulse the cashews until finely chopped. Add the water, salt, garlic and nutritional yeast. Puree until very smooth.

Assemble the Eggplant. Lower the oven to 375 degrees. Spray a large Pyrex casserole pan, approx. 10 x 14 x 2-inch with olive oil. Cover the bottom with Marinara Sauce. Cover the bottom of pan with the eggplant slices. Ladle marinara Sauce on top. Spread half of the Cashew mixture evenly over the eggplant, Repeat with another layer of eggplant, marinara and cashew cheese. Top with one more layer of eggplant, marinara sauce and sprinkle with the Rice Mozzarella. Cover with tin foil and bake for 30 minutes. Remove foil and cook for 10 more minutes, uncovered.

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iEat Green - 06/20/13

June 20th, 2013

My guest is Eleanor Sterling, the Director of the American Museum of Natural History’s Center for Biodiversity and Conservation (CBC). I was so impressed by her latest exhibit, Our Global Kitchen: Food, Nature, Culture, because it brought the issues of food production, transportation and the environment into the mainstream consciousness. If you haven’t seen the show yet, I suggest you do, because it is closing on August 11th. Please join me on Thursday, as I interview Eleanor, and learn more about the work she does in the Center for Biodiversity and Conversation.

Corn Encrusted Tofu with Artichoke Tapenade

1 lb Sprouted organic tofu, cut into slices 1/4 “ thick

For Marinade

3 Tbs. Water

2 Tbs. Tamari

1 Tbs. Aji Marin

2 teaspoons chopped garlic

1 teaspoon minced ginger

For Egg substitute

2 Tbs. ground flax seeds

1 Tbs. apple cider vinegar

5 Tbs. water

For Corn Crust

1 ½ cup Ground Organic Corn Flakes

2 Tbs. Good Tasting Nutritional Yeast

¼ t. salt

For Tapenade

1 cup chopped celery

1 onion, finely chopped

1 Tbs chopped garlic

1/2 cup organic marinara sauce

1/2 cup dry white wine

1/4 cup white wine vinegar

1 can artichoke hearts, drained and chopped

1/2 cup kalamata olives, chopped

1/4 cup pine nuts

3 tablespoons organic sugar

2 tablespoons small capers, drained

¼ cup chopped Hot Peppers

salt and freshly ground pepper

3 tablespoons chopped basil

1 Tbs. chopped parsley

¼ t. garlic powder

  1. Marinate the tofu slices in the Tamari-Water mixture for 20 minutes, turning it over after 10 minutes, to cover both sides
  2. Meanwhile, in a large, heavy skillet, heat the olive oil until shimmering. Add the celery, onion and garlic and cook until softened, approx. 5 minutes. Add the tomato sauce, vinegar, wine, artichokes, olives, pine nuts, sugar and capers and season with salt and pepper. Add the hot peppers and cook until the vegetables are soft and the liquid is reduced, about 10 minutes. Stir in the basil and parsley, transfer to dish, and let cool.
  3. Lay out a double thick piece of paper towel. Remove the tofu from the marinade and lay it out on the paper towel. Dry it with another piece of paper towel on top.
  4. Make a mixture with the flax seeds, water and apple cider vinegar. Stir and let sit for 5 minutes. Stir again. It should be the thickness of an egg. If too thick, add a little more water.
  5. Combine the ground corn flakes, nutritional yeast, garlic powder and salt in a pie pan.
  6. Dip the tofu slices into the flax seed mixture, and then into the corn flake mixture, coating both sides with the flakes.
  7. Wipe out the same heavy skillet from the tapenade. Again, heat the olive oil until shimmering. Sauté each piece of tofu on both sides until golden brown.
  8. Serve immediately, topped with the tapenade.
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iEat Green - 06/13/13

June 13th, 2013

Tom Lyon is a sixth generation Long Islander who "grew up” in his family marine business in Setauket while also teaching Secondary English in the Three Village School District. Since 1980, with the sale of the boatyard, he has become a self-defined  “food and hunger activist”, which he calls  "an amazing and fortunate development which is now "both a vocation and an avocation that has enriched and given meaning to my life and my family's lives."

Tom, along with his wife Barbara, has been an active volunteer for Heifer International on Long Island for over 25 years. They have three children and five grandchildren, all wonderful!

He was the founder and director of the Ward Melville High School Volunteer Center until “retirement” from teaching in 2006 and served as advisor to the school’s Hunger Task Force for 18 years. Other roles that support his calling have included, helping to organize a district wide diversity committee in Three Village Schools, being a founding member of the Long Island Regional Service Learning Network, serving as an active member of the Long Island based Council for Prejudice Reduction for almost 20 years, and serving on committees for many faith based groups such as the Long Island Council of Churches, Bread for the World,  and the Mount Sinai Congregational United Church of Christ.

Tom continues to work with Heifer International in areas of sustainable development and peace studies locally and worldwide.  In 2007 he became co-director of Hobbs Community Farm in Centereach, NY , helping to rescue and reestablish this abandoned family farm and make it a community resource and education center.  He also served on the Suffolk County Legislature’s Victory Garden Task Force and enjoys immensely teaching a freshman seminar class at Stony Brook University about active citizenship which focuses, not surprisingly, on food and hunger issues !

Since then, based upon a shared vision with Heifer International, he  has established a consultant business called “Food and Dignity for All” to assist schools and faith based groups to effectively address issues of food equity, peace and justice locally and worldwide.

Vegan, Gluten-Free Shepherd’s Pie

1 onion, sliced

3 carrots, large dice

2 sweet potatoes, large dice

1/2 acorn squash, peeled and cubed

1 bunch kale

1 turnip, large dice

2 Tbs. garlic, minced

2 Tbs. ginger, minced

2 Portobello mushrooms, sliced

1 - 8oz package of mushrooms, sliced

1 head of broccoli, cut into florets

1/4 cup white wine

1/4 cup red wine

½ cup nutritional yeast

1 cup water

¼ cup tamari

1 can chick peas, drained

1 Tbs. mixed fresh herbs (thyme, sage, marjoram, rosemary), chopped

For Dairy Free Garlic Mashed Potatoes

3 lbs potatoes

1 cup coconut milk

2 Tbs .olive oil

1Tbs. chopped garlic

1/2 shallot, chopped fine

1 Tbs. chopped parsley

Reserved Potato water (approx ½ cup)

Sauté onions and carrots in large skillet with a little olive oil. Add garlic and ginger. Add turnips, sweet potatoes, and acorn 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. Heat olive oil and sauté minced garlic and shallots until soft,( careful not to let it burn). Add coconut milk. Using a potato masher, mash the potatoes. Add the coconut milk and garlic mixture, reserved potato water, and parsley. Stir to combine. Salt and pepper to taste.

Add broccoli, mushrooms, yellow squash, kale, and any other veggies you want to use. Add nutritional yeast, mirin, tamari, wine, and 1 cup of water.  Add chickpeas and herbs. Let simmer for 15 minutes. Transfer mixture to oven safe casserole pan and top with mashed potatoes. Brush the potatoes with olive oil and bake in oven at 375 for ½ hour, or until peaks of potatoes are golden brown.

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iEat Green - Farm Stand Fresh Cookbook - 06/06/13

June 6th, 2013

Jeanne Betancourt In addition to sharing meals with Manuela Soares in New York City and Orient, NY, Jeanne is the author of over 70 novels for children and young adults, including the popular series—The Pony Pals. She has also written award winning original scripts for ABC Afterschool Specials. Jeanne has been drawing and painting for twenty-five years and has shown her work in numerous group shows in New England, New York City, and on the North Fork of Long Island. Her original oil paintings for the Farm Stand Fresh cookbook will be exhibited in a solo show at the South Street Gallery in Greenport, New York from May 25-June 30, 2013. More information about Jeanne can be found on her website, JeanneBetancourt.com.

Manuela Soares Feeding friends and family has been an important aspect of Manuela’s life since she was a pre-teen. Professionally, she has been an editor and manager in various prestigious publishing houses in New York City including Scholastic and Rizzoli. She has written several books—including One Hand Clapping and The Joy Within. She has agented and edited books for many photographers. Her current fulltime position is as a Lecturer in the Masters in Publishing program at Pace University.

Red Lentil and Amaranth Millet Loaf with Mushroom Medley Wine Sauce

Makes 2 Loaves

Ingredients 1 cup Red Lentils, rinsed ½ cup Amaranth ½ cup Millet 3-1/2 cup water 1 Tbs. chopped garlic 1 onion, chopped 2 yellow summer squash, cut down the middle, lengthwise and then into half moons 2 Portobello mushrooms, chopped 2 cups chopped scallions 1 t. salt 1 cup chopped basil

Mushrooms Medley Sauce

1 Spanish onion, peeled and chopped Olive oil 4 cloves garlic 3 Tbs Balsamic Vinegar 1 cup red wine 1 package dried porcini mushrooms 2 cups sliced Portobello and white mushrooms 1 t. salt 1 t. chopped fresh rosemary 1 t. fresh thyme chopped 1 t.. fresh marjoram, chopped Fresh ground pepper 2 Tbs chopped parsley 1 Tbs. Tamari

For the Loaf:

Bring the lentils, millet, and water to a boil in large saucepan. Lower heat to simmer, cover, and cook for 15 to 20 minutes, until the millet and lentils are soft. Meanwhile, in a large skillet, sauté the onions until translucent. Add the garlic, Portobello mushrooms, and squash. Continue cooking until mushrooms get soft. Add the cooked lentils, amaranth and millet, along with the basil and scallions. Cook until all of the water is absorbed. Season to taste. Prepare 2 loaf pans with parchment paper on the bottom. Spray with olive oil. Spoon the mixture into the 2 loaf pans. Bake at 375 degrees for 40 minutes. Let cool for 10 minutes. Remove from loaf pan. Slice into 1 inch thick pieces and top with Mushroom Medley Sauce.

For the Sauce:

Soak I package of dried Porcini mushrooms in 1 cup of red wine. Sauté the onions in olive oil until translucent. , Add the 2 cups of mushrooms, garlic and fresh herbs to the onions, and continue cooking until the mushrooms are soft. Through a wire strainer, drain the porcini mushrooms and reserve the wine. Chop the porcini mushrooms into small pieces. Remove Vegetables from pan. Add 2 Tbs. olive oil, and 2 Tbs flour (or gluten free flour) and with a whisk, stir until all lumps are removed. Add 1 cup of water and the 1 cup of red wine from the porcini mushrooms. Continue stirring with the whisk until thickened. Add the porcini mushrooms, and sautéed vegetables back into the pan. Add the Vinegar, Tamari, S & P. Cook for 10 minutes. Taste and adjust spices. Spoon 2 Tbs. of sauce over each piece. Serve immediately

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