I am so excited to invite on as my guest,Callie Curry, also known as the street artist Swoon, to discuss her work, and how she finds inspiration in some of the environmental disasters of our time. As an activist and community organizer, I am inspired by her work, and it’s relevance in the context of global warming, climate change, feminism and the need for collaboration and community. Please join me on Thursday, at 10am, as I interview Callie, and learn a little bit more about the many projects she is involved with and her inspirations.
Gluten Free, Vegan Potato Latkes
¾ cup Besan (chick pea flour) or other gluten free flour
¼ t. baking soda
½ cup cold water
1 large onion, cut into slivers
2 potato, grated and water squeezed out
2 carrot, grated
¼ cup parsley
1 t. salt
GMO free oil for frying
In large bowl, make a batter with the chick pea flour, baking soda and water. Then add the rest of the ingredients. Drop by spoonfuls into deep fryer or skillet with hot oil. When brown, remove and drain.
*I usually try one first, to adjust spices to taste.
Serve with cilantro chutney, tamarind chutney, or apple sauce with a little cloves, cinnamon, and cilantro
I am very excited to welcome onto my show, Chanel Porchia-Albert, a fellow activist, mother, and founder of Ancient Song Doula Services and the Pregnancy Kitchen. Chanel has been offering direct services to low income women, especially women of color and to the immigrant population for no cost. Her services support all of the issues that surround pregnancy and childbirth, including nutrition and cooking classes, birthing classes, labor coaching, lactation coaching, sexual abuse and postpartum counseling. She is a recent recipient of the FAM Grant ( The Foundation for the Advancement of Midwifery) as well as a grant for $154,000 from “Every Mother Counts‘ to expand her Pregnancy Kitchen program. Please join us and learn about the amazing work Chanel is doing in her community!
Long Island Slaw on Crispy Potato
4 cups finely shredded green cabbage
1 cup apple cider vinegar
1 teaspoon salt
4 cups diced potatoes, about ¼” cube
3 carrots, finely diced
2 Tbs. chopped parsley
1 red onion, finely chopped
3 small poplano peppers, diced fine
¼ cup capers
1 cup organic vegan mayo
Start by marinating the cabbage in the 1 cup of cider vinegar with 1 teaspoon salt for 1 hour. Meanwhile, cook the diced potatoes in boiling salted water, just until soft. Do not overcook! Then do the same with the carrots. Let cool. Combine the potatoes, carrots, peppers, parsley, red onions and capers in the bowl with the cabbage. Mix well and let marinate overnight, stirring on occasion. In the morning, mix in the vegan mayo. Serve on thick, local potato chips. Garnish with fresh chopped parsley.
I interview Kenny Friedman, the founder of Nourishing Long Island Food Buyers Club. Nourishing LI Food Buyers Club is a unique model, and another way for Long Islanders who are looking to purchase healthy, sustainably raised foods, to shop from home, and get high quality foods at a more reasonable price. Please join me for the interview and learn more about how the Nourishing Long Island Food Buyers Club works.
Sattvic Vegetable Stir
Fry with Rice Noodles
Sattvic means calming to the mind, so this dish
is made without garlic or onions!
oil or safflower oil
Tablespoons grated ginger
carrots, cut into matchsticks
cups green beans
yellow or orange pepper
Tbs. Aji Mirin
1 package rice noodles
½ cup tahini
½ cup water
1 Tbs. tamari (to taste)
3 Tbs. dark sesame oil
2 Tb. Aji Mirin
toasted sesame seeds
a large pot of water to boil, and cook the rice noodles according to
directions. Meanwhile, cover bottom of
wok with oil. When oil is hot, add 1Tbs ginger and carrots. Continue cooking at
med. high heat, stirring constantly for 5 minutes. Then add the cauliflower and
eggplant and cook another 5 minutes, until the eggplant and cauliflower start
to soften. Add more oil or a little water if needed. Add the green beans and peppers, Tamari and
Aji Mirin. Cook for a few minutes at
high heat, until desired doneness. Remove from heat. Meanwhile, in small
blender or mini food processor, make a sauce with the tahini, water, 1 Tbs.
ginger, tamari, sesame oil and mirin. Pour sauce over noodles and toss. Add
vegetables on top and garnish with toasted sesame seeds. Add more tamari if