September 26th, 2013
September 19th, 2013
An Interview with Ariel Towne, Feng Shui Guy
September 12th, 2013
My guest this week on the Progressive Radio Network is Dana Frasz, the Executive Director and Founder of Food Shift, a non profit organizationaddressing and combating food waste in this country through education and food recovery programs. The tremendous amount of work Dana has done in the past year, since launching Food Shift, is a testament to her commitment and passion for this problem, and her dedication to changing the way we all approach food.
Pre-heat oven to 375 degrees.
1 red pepper, diced 1- 14oz. can Eden crushed tomatoes
1 zucchini, large dice 3- 14 oz. cans organic diced tomatoes
1 onion, chopped 1 ½ onion, chopped
2 carrots, small dice ½ cup raisins
1 package of 8 oz mushrooms, diced ½ cup brown sugar
1 small head of broccoli, cut into florets ¼ cup red wine vinegar
2 t. salt 1 ½ t. salt
2 Tbs. dill, chopped ½ cup water
2 t. thyme, chopped
½ t. pepper
1 ½ cups cooked French lentils 1 Large head of Cabbage or 3 small
2 cups cooked brown rice
For the sauce;
Cook the onions in olive oil over medium heat, until translucent. Add the remaining ingredients, bring to a boil, then reduce the heat to simmer and cook for 30 minutes, stirring constantly.
For the Cabbage;
Cut out the core of the cabbage. Bring a large pot of water to a boil. Immerse the cabbage in the water for 10 minutes, then remove.
For the Filling;
Sauté the onion in olive oil until translucent. Add the carrots and cook for a few more minutes. Add the zucchini, pepper, and broccoli and cook for 5 minutes. Add the mushrooms and continue cooking until they are soft. Add the herbs, S & P, lentils and rice. Mix thoroughly.
Stuff the Cabbage;
Separate the leaves of the cabbage. Cover the bottom of a casserole pan with the 1/3 of the sauce. On a large work surface, lay out 1 large leaf, or 2-3 smaller leaves, and place a spoonful of the filling in the middle. Fold in the sides of the leaf, and then, starting in the front, roll up the cabbage. Place, seam side down in the casserole pan. Continue until you have all of the leaves rolled up, and you fill the pan. Cover with remaining sauce, cover with tin foil, and bake in oven for 40 minutes.
September 5th, 2013
My guest this week is Barbara Shinn, the co-owner of Shinn Estate Vineyards in Mattituck. I met Barbara at the beginning of the summer, when I visited the North Fork and tasted her delicious, sustainably produced, organic wine. Growing grapes organically on Long Island is a challenge, but Barbara and her husband, David, are not only doing it, they are doing it using sustainable, biodynamic techniques!
GF, Vegan Banana Custard Cake with Chocolate Mousse Frosting
This is a double recipe for a large cake for 25-30 people
Pre-heat oven to 350 degrees
4 cups Gluten-Free Flour Mix- (I use a variety of GF flours)
1 ½ cup shredded, unsweetened coconut
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt
1 cup maple syrup
½ cup coconut oil
1 can coconut milk
½ cup water
1 Tbs. vanilla extract
4 t. apple cider vinegar
In a large bowl, combine the flour, coconut, baking powder, baking soda and salt.
In a food processor, pulse the bananas until smooth. Add the coconut oil, maple syrup, coconut milk, water, apple cider vinegar and vanilla, and mix thoroughly, scraping down the sides of the food processor, to incorporate. Using a large whisk, add the banana mixture to the dry ingredients, and mix until thoroughly combined. Lightly grease a 12” inch round baking pan, and line the bottom with a round piece of parchment paper.
Fill with batter and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Cool completely before frosting.
2 cakes soft tofu
2 cups vegan, organic choc chips
½ cup maple syrup
1 t. vanilla
Clean out food processor and dry completely. Melt choc chips in double boiler or microwave, stirring until smooth. Let cool. In food processor, combine tofu, vanilla and maple syrup. Mix until smooth. Add chocolate and mix until combined.
Assemble the Cake
Cut the cake horizontally, creating 2 layers. Slide a large round piece of cardboard or use 2 spatulas, to remove the top layer. Cover the bottom layer with the mousse frosting.. Return the top layer, and place on top of the bottom layer. Now frost the top and sides of cake. Decorate with Raspberries