August 28th, 2014
My guest this week is Chef Marc Anthony Bynum, best known as a champion of the Food Network’s television series Chopped, and as a chef committed to local and sustainable foods. Chef Marc is a native to Long Island, and has worked at some of Long Island’s finest restaurants, before deciding to open his own restaurant in his hometown of Farmingdale. His new restaurant, HUSH Bistro is scheduled to open in the next couple of weeks, highlighting locally grown and sustainably raised ingredients. Please join me in welcoming Chef Marc Bynum to my show.
Corn Encrusted Tofu with Salsa Verde
1 lb Sprouted organic tofu, cut into slices 10 slices
For Egg Dip
(can substitute2 Tbs. ground flax seeds, 1 Tbs. apple cider vinegar and 5 Tbs. water)
2 eggs beaten
For Corn Crust
2 cups Organic Corn Flakes
2 Tbs. Good Tasting Nutritional Yeast
2 Tbs. Parmesan cheese (optional)
¼ t. salt
¼ t. cumin
½ t. chili powder
1 onion, finely chopped
3 cups Tomatillos,
3 Jalapeño Peppers, chopped
1 purple pepper, chopped
1 Anaheim pepper, chopped
2 t. chopped garlic
½ t. cumin
¼ cup chopped cilantro
½ t. organic sugar (optional)
1 t. salt
Juice from ½ lime
- Roast the tomatillos under the broiler until charred. Turn over and repeat on other side. Pulse roasted tomatillos in food processor until pureed.
- Meanwhile, in a large skillet, heat the olive oil until shimmering. Add the onion and cook until softened, approx. 5 minutes. Add the garlic, peppers and cumin, and cook for 5 more minutes. Add the pureed tomatillos, sugar, cilantro and lime. Let simmer for another 5 minutes.
- Lay out the tofu on a dish towel, and cover with another dish towel. Press down to remove the water.
- Crush the corn flakes with your hands, so they are not such big flakes, and put into shallow pie pan. Add the nutritional yeast, Parmesan Cheese, salt, cumin and chili powder and combine well.
- Beat together eggs in shallow pan (or egg substitute.)
- Dip the tofu slices into the eggs or flax seed mixture, and then into the corn flake mixture, coating both sides with the flakes.
- Pour a little olive oil into the bottom of a heavy skillet, and heat until shimmering. Sauté each piece of tofu on both sides until golden brown.
- Serve immediately, topped with the Salsa Verde and fresh cilantro for garnish
- Suggestion: Serve with Corn and Tomato Tapenade.
August 21st, 2014
Tomorrow, on my radio show, I am so excited to introduce to all of you, two women who, along with David Sugalski, (aka The Polish Ambassador,) are setting out to transform the way we think of concerts! Ayla Nereo is a musician, who sings like an angel, and tours with the Polish Ambassador, and Jasmine Saavedro is a permaculture farmer & dancer, and one of the organizers of their upcoming tour. This tour is unlike any they have done before, because this time, they are using their platform to merge sustainability and celebration, by bringing their fans together to build, grow and plant community gardens, in every city they play in. They are calling it “The Pushing Through the Pavement: A Permaculture Action Tour” where fans can sign up to work with permaculture experts in each city, the day following the concert, and make it all happen. They have started a crowd-funding campaign, and I am thrilled to help them make this a reality, and I hope you will help them too. To find out more information about their Permaculture Action Tour, go to their website by clicking here.
August 18th, 2014
my guest is Tess Masters, also known as The Blender Girl. Tess is an actress, writer, cook and author of TheBlender Girl Cookbook. She also hosts a blog on theblendergirl.com. As a recipe developer, Tess collaborates with leading food, culinary and lifestyle brands, and has been featured in many publications.
August 7th, 2014
I am so excited to welcome Deborah Madison, who wrote one of my favorite cookbooks back in 1997, Vegetarian Cooking for Everyone, and who just released a revised edition, called The New Vegetarian Cooking for Everyone. The new edition has all of the old favorites, but has been updated to include important changes in our collective food knowledge, such as the use of coconut oil (which was considered a bad saturated fat when we both started cooking) and is now an excellent choice for oil, along with 200 additional recipes introducing many of the new ingredients we have available today. This was an exceptionally busy year for Deborah, because she also released her groundbreaking book, Vegetable Literacy. which won her the 2014 James Beard Award, and is a beautiful book celebrating the diversity of the plant kingdom, and introducing us to many different vegetables within the same family. Please join me on Thursday, as I interview Deborah and learn more about her life story and the important contributions she has made to the culinary world.