iEat Green – Interview with Diane Hatz, Founder of Change Food – 07.30.15

July 31st, 2015

This week, my guest on the Progressive Radio Network is Diane Hatz, the Founder and Executive Director of Change Food, a company who’s mission is to help individuals change the way they eat by raising public awareness, educating consumers and motivating behavior change around today’s problems with food. Diane uses her expertise to develop creative projects to help people make the changes necessary to improve our food system.  One way she did this was by Founding the TEDxManhattan talks, “Changing the Way We Eat”, which she organized from 2010-2015. TEDxManhattan was an annual event that brought together key experts in the food and farming movement to discuss issues with the U.S. food system. Diane is currently launching the Change Food Video Library at http://changefoodlibrary.org/.

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Interview with Megan Miller of Bitty Foods - 07.23.15

July 23rd, 2015

My guest is Megan Miller, the founder of Bitty Foods, a company that makes desserts out of cricket flour. Megan’s prior work in Global Media had her traveling to different parts of Asia and Latin America, where eating insects is a regular part of the diet. The idea of introducing edible insects to the Western culture came out of that experience, and her time in a pastry kitchen of a fine-dining restaurant informed her decision to use desserts as the medium. Cricket flour is high in protein, free of grains, and is packed with healthy fats and micro-nutrients. Are edible insects a part of our future? Listen to my interview with Megan Miller to find out!

Miso Glazed Tofu with Shitake Mushrooms and Bok Choy Marinade

3 Tbs. red miso

1 Tbs. brown sugar

1 Tbs. sake

1 Tbs. mirin

1- 20 oz. firm cake of Tofu, cut into 15 slices, approx. ¼” thick

1 onion, sliced into crescent moons

2 carrots, julienned

1 leek, washed well, dark green tops removed, then sliced

14 large shitake Mushrooms. sliced

1 head Bok Choy, chopped

4 cloves garlic, minced

1- 2” piece of ginger, grated

Olive Oil

1-2 t. dark sesame oil

1 cup Panko flakes or Bread Crumbs (can use GF bread crumbs)

Blend the ingredients for the marinade in a small mini food processor. Set aside 2 Tbs. of the marinade for later. Lay the slices of tofu out on a clean dish towel, cover with another towel and gently press down, removing any excess water. Then spread ½ of the remaining marinade on the top of each slice, and lay marinade side down on large platter or cookie sheet, and spread the remaining ½ of marinade on the tops of tofu slices. Let the tofu stand for at least 30 minutes, while prepping the other ingredients.

Sauté the onion in olive oil, with the garlic and ginger and cook until translucent. Add the carrots, cook a few minutes and then add the leeks. Let that cook for 5 minutes, then add the shitake mushrooms. When the mushrooms begin to soften, add the Bok Choy, reserved marinade and Sesame Oil to taste. Remove from heat.

Place the bread crumbs into a pie pan and dip each slice of the tofu into the bread crumbs. Saute them in olive oil until crispy and golden brown. Drain on paper towel and then serve with the vegetables on top.

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Interview with Megan Kimble - 07.16.15

July 16th, 2015

Megan Kimble is a food writer living in Tucson, Arizona, where she works as the managing editor of Edible Baja Arizona, a local-foods magazine serving Tucson and the borderlands. She is a regular contributor to the Los Angeles Times and serves on the leadership council of the Pima County Food Alliance. She earned her MFA from the University of Arizona and works with the university's Southwest Center to promote food access and justice.

Her new book, Unprocessed, is a memoir of her experience of going an entire year without eating processed foods. In January of 2012, Megan Kimble decided she wanted to know where her food came from, how it was made, and what it did to her body: so she took a moratorium of eating processed foods, and started exploring the world of REAL food, by milling her own wheat, extracting salt from the sea, trying her hand in milking a goat, and she even slaughtered a sheep! However, Megan also discovered that Processed Foods went far deeper than just snacks and soda, it was the entire American food system of cheap foods, the globalization of produce and the raising of animals in factory farms, and of course, it was also tied to one’s socio economic reality, to gender, politics and money.

Pecan, Coconut and Corn Encrusted Tofu with Coconut Curry

Pre-heat oven to 400*

For Tofu Coating

1 cake extra firm organic tofu, sliced ¼”

1 cup organic shredded coconut

1 cup ground organic corn flakes

1 cup Pecans

½ t. cardamom

½ t. turmeric

½ t. salt

1 egg, beaten

For Curry

2 Tbs. Coconut Oil

1 Onion, slivers

5 Carrots, cut into angle chunks

1 broccoli, cut into flowerets

1 can coconut milk

1 cup greens, chopped

2 Tbs. grated ginger

1 Tbs. chopped garlic

1 t. cumin

1 t. dried coriander

¼ t. ground cloves

¼ t. nutmeg

1/8 t. cayenne

1 t. turmeric

1 t. salt

1-2 Tbs chopped cilantro

toasted almonds for garnish

1 TB chopped cilantro for garnish

Lay out tofu chunks on a dry towel, cover with another towel, and press lightly to dry.

Combine pecans, coconut, and corn flakes and pulse in a food processor until the consistency of course bread crumbs. Add cardamom, turmeric and salt. Using 2 pie plates, put ½ of crumb mixture in one pie plate, and the beaten egg in the other. Dip tofu in egg (or rice milk for vegans) and then in crumb mixture. Bread all four sides of the tofu with mixture.

Lay tofu cubes out on a cookie sheet covered with oiled parchment paper. Spray the top of tofu cubes with olive oil, and bake at 400 degrees for 15 minutes, turn and bake another 10 minutes or until golden brown on all sides.

Meanwhile, cover bottom of wok with coconut oil. When hot, sauté onions on medium heat for 5 minutes. Add carrots and cook for a few more minutes. Then, add ginger, garlic and spices and cook for another 5 minutes until fragrant. Add the broccoli and cook for 2 minutes, then add the greens and sauté for a few more minutes. Add the coconut milk. Add more spice if desired.

Place Coconut Curry Vegetables on Platter and top with Crispy Encrusted Tofu. Garnish with chopped fresh cilantro and almonds.

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iEat Green - Elena Mihaly from the Conservation Law Foundation, and Priya Morganstern from the Pro Bono Partnership, Inc. - 07.09.15

July 9th, 2015

I have the pleasure of interviewing 2 very special matchmakers. They are not your typical matchmakers, trying to set up that perfect date. They are lawyers, working for organizations that match the perfect lawyer with the perfect project. My first guest is Elena Mihaly. She is a Legal Fellow, funded through the Betsy and Jesse Fink Foundation, to work in the Healthy Communities and Environmental Justice Program at the Conservation Law Foundation. She works primarily on policy development for Conservation Law Foundation’s (CLF) Farm & Food Initiative, but is also involved with CLF’s transportation policy work and climate change litigation. Elena helped launch and is now the Coordinator of CLF’s Legal Services Food Hub – a pro bono legal services clearinghouse for farmers and food entrepreneurs. My second guest, Priya Morganstern, is Program Director of the Hartford Program of the Pro Bono Partnership, Inc.  She has been with the Partnership for over 7 years, and has been engaged in public interest law for over 10.  Both Elena and Priya love their work. They are lawyers doing the right thing! They get to spend their time finding lawyers who want to give back to their communities by doing pro bono work, while at the same time, finding clients who need legal council, yet are short on funds to be able to pay for it. It is a win-win situation, and everyone comes away feeling good about the work. Please join me on Thursday, and listen to these two dynamic women.

Tempeh Tamales- GF, Vegan

 

Makes 34 small tamales

1- 6 oz. package of dried corn husks, soaked in hot water for 40 minutes

 

For the Dough

5 cups masa harina

3 cups hot water

2 cup cold coconut oil

4 teaspoons baking powder

1 Tbs. sea salt

2 cups cold vegetable broth

 

In a large bowl, stir the masa harina with the hot water until moistened; let cool. In the bowl of a standing electric mixer, using the paddle blade, mix the coconut oil with the baking powder and salt at medium speed until fluffy, about 3 minutes. With the machine on, add the corn masa mix, in golf-ball-size lumps, then drizzle in the vegetable stock and beat the masa until completely smooth. Increase the speed to high and beat until fluffy, about 3 minutes; the texture should resemble mashed potatoes. Cover the bowl with a damp towel and set aside until ready to use.

 

For the Tempeh Filling:

Olive oil

2 large onions, (or 4 small onions)

4 cups chopped assorted bell peppers

1 Tbs. chili powder
1 Tbs. salt
2 Tbs. chopped garlic
½  teaspoon smoked paprika

1 cup organic fire roasted corn
1 teaspoon cumin

4 Serrano chilies, seeded and roasted under the broiler until lightly charred

 

3- 8 oz. packages of Tempeh (I use GF, 5 grain tempeh), chopped fine

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1 can organic pinto beans

1 can organic kidney beans

¼ cup chopped cilantro

 

Using a large heavy skillet (I use my cast iron pan) sauté the onion in olive oil, until translucent. Add the peppers and garlic and continue cooking until soft. Add all of the spices, the Serrano peppers and the corn, and cook for 10 minutes, until all of the flavors come together. Remove the mixture to a bowl and set aside for a few minutes. Add a little more oil to the pan, and sauté the tempeh, along with the extra cumin, chili powder and smoked paprika, until golden brown, adding a little more oil as needed to keep the tempeh from sticking. When golden brown, return the vegetables to the pan and add the beans and cilantro. Cook for 10 more minutes, allowing the flavors to meld. Adjust spices to your taste.

For the Sauce:

12 Tomatillos, husked, halved, and roasted under broiler until lightly charred

5 Serrano chilies, seeded and roasted under broiler until lightly charred

¼ cup salsa

½ cup cilantro

1 cup water

½ t. cumin

½ t. salt

1 teaspoon chopped garlic

Place all sauce ingredients into the blender, and blend on high until smooth.

To Assemble the Tamales:

Remove a corn husks from the water and pat dry. Working in batches of 4, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk, creating a rectangle of dough. Leave about 1/2-inch border on the edges. Spoon about 1 tablespoon of the tempeh mixture in a line down the center of the dough. Roll the husk so the dough surrounds the tempeh, then fold the bottom under.  Use 2 corn husks and rip them into thin strands, creating pieces of corn twine, to use to tie up the tamales. Tie the tamales, around the center, using the thin strips of a corn husk. Repeat until all husks, dough and filling are used.

To Cook the Tamales:

Using a deep stock pot, with a steamer in the bottom, fill the pot with water, just coming up to the bottom of the steamer. Make balls of tin foil to fill in the side gaps. Cover the steamer and the tin foil balls with a thin layer of corn husks. Stand the tamales upright on their folded ends, tightly packed together, securing them with more tin foil balls on the sides to prop them up. Cover, place over high heat and bring to a boil. Steam for 15 minutes. Reduce the heat, partially remove the lid, and simmer for 1 ½  hours. Serve the tamales warm with the sauce on the side.

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iEat Green - n Interview with Catherine Jones, CEO of Werbie, a Startup Catering to Women’s Health, Nutrition, and Wellness - 07.02.15

July 2nd, 2015

This week, my guest is Catherine Jones, the co-founder and CEO of Werbie, LLC, a startup catering to women’s health, nutrition and wellness in the digital world. I first met Catherine this past winter, when we both ventured west, to participate in the Food Hackathon and Forum in San Fransisco. Catherine is passionate about food and nutrition, and we found ourselves on the same team, working for a common goal. We quickly became friends, and I knew I wanted to invite her on my show, to talk about her work, and her most recent book, Calories In, Calories Out.imagesPlease join us, as we talk about her award winning books, and the work of Werbie, LLC!

Thai Tofu and Vegetable Curry

 

To serve 10 to 12

 

2 cakes extra firm organic Tofu

olive oil or coconut oil

2 tablespoon scraped, finely chopped fresh ginger root

1 tablespoon finely chopped garlic

1-1/2 onion, chopped or sliced

1 ½ teaspoons salt

1 teaspoon curry powder

3 carrots, cut in bite size pieces

1 head broccoli, cut up into bite size pieces

2 cups string beans, (or 1 bag frozen organic green beans)

1 zucchini

1 can chick peas, drained

1 pepper, cut into strips

4 teaspoon Thai red curry paste

1 can coconut milk

1 Tbs. honey

1 lime, juice

 

For Tofu Sauté

1 teaspoon of the following; ginger, garlic, cumin, turmeric, curry

1 TBS, of Tamari

 

In a heavy cast iron frying pan, fry the tofu cubes in olive oil or coconut oil, until golden brown. Remove from pan and lay out on paper towel to remove the excess oil. Wipe out pan.

Meanwhile, cover bottom of wok with oil and heat. Add onions and cook until translucent. Add the carrots, ginger, garlic, and salt. Lower the heat and stir constantly, frying the onions and carrots for 7 to 8 minutes, until they are soft. Add the curry powder, stir in the broccoli and string beans and cook for another 5 minutes, until the broccoli is soft. Then add the zucchini and chick peas. In small bowl, combine the can of coconut milk with the Thai Red Curry Paste and honey, mix well and then add it to the wok. Stir well. Let simmer for a few minutes.

Meanwhile, add 1 Tbs. coconut oil to the cast iron pan. Add all of the tofu spices, except for the Tamari, and cook the spices for a few minutes, until they are aromatic. Add the tofu and stir well, covering all of the tofu with the spices. Add the tamari and sauté the tofu for 5 more minutes. Add the tofu into the wok of vegetables and squeeze the juice of 1 lime into the wok. Mix well. Serve over Quinoa Pasta or Basmati Rice.

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