April 30th, 2015
My guest is Lauren Groveman, a fellow chef and culinary professional, with a deep commitment to promoting the nurturing, loving dimension of thoughtfully prepared and shared home cooked meals to help heal and restore even the most hectic household and/or fragmented family. Lauren is also an award winning author, television and radio host, recipe developer and teacher. She is the President and Founder of the not-for-profit company called Hands-On-Food, Inc., which teaches culinary arts and life skills, along with empowerment concepts, to high-risk individuals, including incarcerated female inmates on Rikers Island, where she, through her company, built a teaching kitchen in the female high-school facility. She taught on Rikers Island for 11 years, before leaving there to create a culinary program in a Brooklyn facility, for female adolescents. Please join me in welcoming Lauren, and learning more about her cooking style and non-profit work.
Vegan Reuben- Makes 2 sandwiches
1- 8 oz. block organic tempeh, cut into thin slices
Olive Oil or Safflower oil
Tamari (to taste)
1 cup Organic Sauerkraut, drained
½ cup Daikon Kimchi
Organic German Mustard (or for a sweeter option, try Honeycup Mustard)
4 slices of your favorite bread
Slice the tempeh block into quarters, and then divide each quarter horizontally in half, creating 2 thinner slices, 8 slices total. Sauté each slice in oil until golden brown, turn over and repeat on other side. When both sides are golden, sprinkle with tamari in the hot pan and allow it to sizzle and coat the tempeh. Remove from pan and lay out on paper towel to absorb the oil. Wipe out pan to use again.
Chop the daikon kimchi into smaller pieces and combine with the sauerkraut. Cook over medium heat until hot.
Toast the bread and spread each slice with vegan mayo and mustard. Divide the tempeh between the two sandwiches, top with the sauerkraut mixture, and enjoy!
April 23rd, 2015
I am very excited to have Anna Lappe as my guest this week, on the Progressive Radio Network. Anna is the co-founder of the Small Planet Institute as well as the Small Planet Fund, and the daughter of Francis Moore Lappe, who wrote Diet for a Small Planet, the first book I read that inspired me to give up meat when I was 16! She is currently the head of the Real Food Media Project, which is a new initiative to spread the story of the power of sustainable food using creative movies, an online action center, and grassroots events. One of the films we showed at the LI Food and Film Feast, Do We Need Industrial Agriculture to Feed the World, was produced by, and starred Anna as the narrator. Her latest book, Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do About It, was named by Booklist and Kirkus as one of the best environmental book’s of the year. Anna is also the co-author of Hope’s Edge, which chronicles social movements fighting hunger around the world, and Grub: Ideas for an Urban Organic Kitchen, showcasing the ecological and social benefits of sustainable food with seasonal menus from chef Bryant Terry. I hope you can all join me, as I interview Anna!
Pasta with Eggplant and Shaved Parmesan Cheese
1 lb. escargot pasta (lumache rigate)
1 onion, chopped
3 cloves garlic, chopped fine
1 bunch broccoli, cut into bite sized florets
3 carrots, peeled, sliced into half moons
1 ½ Japanese eggplants, chopped
½ c grated Parmesan cheese
1 lemon, juiced
¼ cup fresh Italian parsley, chopped
Salt and pepper to taste
Shaved Parmesan, for garnish
Cook pasta according to directions, al dente.
Meanwhile, cover bottom of large wok with
olive oil. Add onion and cook until translucent, then add eggplant and carrots.
Cook for 5 more minutes, adding more olive oil, as necessary. Add broccoli and
cook for 5 more minutes until vegetables are tender.
Turn off flame. Add shredded cheese, lemon
juice, parsley and salt and pepper to wok and stir to combine. Add pasta to the
wok and toss.
Place on platter. Garnish with fresh parsley and shaved
Parmesan. Serve immediately.
April 16th, 2015
This week my guest is Beth Fiteni, from Green Inside and Out. A few years ago, Beth joined me on the show to share her expertise on “Green Lawn Care”, but this time I have invited her on to talk about her latest published paper on “Green Dry Cleaning.” We all see posted in the windows of our local dry cleaners, “Organic Dry Cleaning” or “Eco-Friendly Dry Cleaning”, but what does that really mean? Is there a difference between one type or another? Most of us don’t know, and most of us don’t have the time to research the issue, but thanks to Beth’s latest paper, she did the research for us! Please join me to find out what you need to know about dry cleaning, and making the right choice!
Matzo Strada with Spinach and Gruyere Cheese
2- Packages of organic frozen chopped spinach
2 onions, chopped
3 Tbs olive oil
1 t. salt
½ t. pepper
3 Tbs fresh dill
¼ t. nutmeg
9 pieces of matzos
3 cups grated Gruyere
1 cup finely grated Parmigiano-Reggiano
1 dozen eggs
3 cups organic milk
3 Tbs Dijon Mustard
Run spinach under hot water to defrost, and squeeze handfuls of spinach to remove as much water as possible. Sauté onions in olive oil until translucent. Add spinach, dill, ½ t. salt and ¼ t. pepper.
Whisk together eggs, milk, remaining salt & pepper and mustard.
Spray with oil a large, deep casserole dish. Break 3 pieces of matzo and spread on bottom of dish. Sprinkle 1/3 of the spinach mixture, 1/3 of the Gruyere cheese and 1/3 of the Parmigiano-Reggiano cheese on top of the matzo. Repeat twice more. Pour the egg mixture evenly over the top, and let the casserole sit in the refrigerator over night.
Remove casserole from fridge and let stand at room temperature for 30 minutes. Pre-heat oven to 350’ degrees. Bake for 45-50 minutes, until egg mixture is set.
April 9th, 2015
My guest is Patty Lovera, the Assistant Director of Food and Water Watch. Patty coordinates the “Food Team” and is an expert when it comes to the issues of GMO’s, antibiotics and hormones in out foods. Please join me on Thursday, to hear the latest news about what is going on in our food system.
Tofu Cutlets with Cherry Tomatoes, Capers and White Wine
|1 cake extra firm organic tofu, sliced ¼” thick, into 10 slices
½ cup panko flakes
½ c breadcrumbs
¼ t. salt
¼ t. pepper
3 Tbs. Olive Oil
2 Tbs. garlic, minced
|½ onion, diced
1 shallot, minced
1 pint heirloom cherry tomatoes, quartered
2 Tbs. capers
1 Tbs. chopped parsley
¼ c white wine
Salt and pepper to taste
Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.
Combine breadcrumbs, panko flakes, salt and pepper in a shallow dish. In another dish, beat the eggs. Dip tofu slices in the egg and then breadcrumbs.
Cover bottom of heavy skillet with 2 Tbs. olive oil. When oil is hot, sauté the pieces of tofu until golden brown on both sides. Wipe out pan, add more oil and repeat with remaining tofu. Remove from pan and place on paper towel to absorb oil.
Wipe out skillet to clean. Add remaining 1 Tbs olive oil, and sauté onions, shallot and garlic on medium heat for 5 minutes. Add capers, and tomatoes. Cook for 3 minutes, until tomatoes soften, add wine and cook for 2 minutes, add salt and pepper to taste.
Arrange tofu cutlets on platter and cover with sauce. Garnish with chopped parsley.
April 2nd, 2015
This week, on the Progressive Radio Network, I am very excited to bring back Ben Simon, the founder of Food Recovery Network. I first met Ben in February, at the Food Tank Summit in DC, and was moved by his passion and commitment to food recovery and the problem of food waste. At the time, he joined me for a mini interview from the Summit, but there was so much more we needed to discuss, that I knew then, I would need to bring him back for the full hour. While a student at the University of Maryland, Ben was shocked by the amount of food that was being wasted, and he knew the same situation existed in universities across the country, so he set out to do something about it. please join me to see an example of what one passionate person can do to change the world!
Roasted Stuffed Acorn Squash
Pre-heat oven to 375 degrees.
2 acorn squash, cut in half, seeds removed,1 onion, cut into slivers
6 carrots, assorted colors, cut into chunks
6 oz. baby bello mushrooms, sliced
2 cups broccoli, small florets
1 Tbs. minced garlic
1 Tbs. minced ginger
½ bunch asparagus, cut into 1” pieces
Olive oil1 Tb. tamari
1 Tbs. aji mirin
2 Tbs chopped parsley
¼ t. cinnamon
¼ t. salt
½ t. Thyme
1/8 t. allspice
- Cut acorn squash in half lengthwise. Remove seeds and cut off bottom, so squash can sit flat.
- Brush with olive oil. Lay face down in casserole pan. Roast in 400 degree oven for 20-30 minutes. When soft, remove from oven.
- Meanwhile, sauté onions in olive oil till translucent. Add carrots, and cook another 5 minutes. Add the garlic and ginger. Then add broccoli and mushrooms. Cook for 5 more minutes.
- Add the Aji Mirin, Tamari, and spices.
- Add the asparagus.
- Add parsley
- Fill acorn squash with vegetable mixture.
- Bake at 375 for 15 minutes, covered.
- Remove from oven and serve immediately! Enjoy!