Eric Weltman is Senior Organizer for Food & Water Watch in New York. He has over 20 years of experience leading social justice campaigns and building progressive power. Eric has helped direct ground-breaking coalitions, organize high-visibility media events, write influential publications, and manage successful initiatives to pass legislation, fund programs, and elect candidates. Eric also has extensive experience conducting trainings on media outreach, advocacy, organizing, and public speaking. He has taught urban politics at Suffolk University, and written for such publications as The American Prospect, In These Times, and Dollars & Sense. A native of New Jersey, Eric graduated from the University of Michigan and earned an M.A. in Urban & Environmental Policy from Tufts University. When he’s not changing the world, Eric enjoys being with his wife, Sarah, and son, Zach, reading history books, taking walks around New York City, watching “Burn Notice” and “House,” juggling, and eating Thai food.
Gluten Free Vegetable Cheese Lasagna
Preheat oven to 350°
3 Tbs. Olive Oil
1 onion, chopped
6 garlic cloves, minced
2 cups canned tomatoes
1 jar org tomato sauce
1/2 cup dry white wine
½ cup fresh basil (or 2 Tbs. dried basil)
1 bell pepper, diced
8 oz. mushrooms, sliced
1 bay leaf
1/4 cup fresh chopped parsley
1 cup ½ and ½
2 lb Ricotta Cheese
1 lb shredded Mozzarella Cheese
¼ cup Romano and Parmesan mix
1-5 oz. box of baby arugula
1-box rice lasagna noodles, uncooked
Sauté the olive oil, onion, garlic and bell pepper until soft. Add the mushrooms. Add the white wine and cook until reduced. Add canned tomatoes, tomato sauce, fresh basil and bay leaf. Let simmer for 30 minutes. Remove bay leaf from sauce.
In the meantime, mix the eggs with the ½ and ½ and Ricotta Cheese and Parmesan Romano mix.
Reserve 2 cups of shredded mozzarella for top.
Sauce, noodles, ½ of filling, arugula, mozzarella, sauce, noodles, filling, arugula, mozzarella, and top with sauce. Cover and bake for 45 minutes. Remove from oven. Uncover lasagna and with a spatula or fork smooth down the noodles and tuck in to pan. Sprinkle with remaining mozzarella cheese and return to oven for 10 more minutes. Garnish with fresh chopped parsley
Robert Clancy is a gifted entrepreneur, inspirational speaker, author and minister. At 19, Robert had a divine spiritual experience that greatly altered his life. In 2012 he started “Robert Clancy – Guide to the Soul” Facebook fan page where he shares his divinely inspired thoughts, now followed by over 250,000 people worldwide. Robert is the author of the acclaimed book, The Hitchhiker’s Guide to the Soul. Robert supports ongoing volunteerism within his business and everyday life, he inspires his team and encourages professional leaders to step up and give back.
Apple Cobbler Crisp
Preheat oven to 425*
To make a large pie or oblong casserole dish
For 10-12 people
Approx. 10-12 organic apples, peeled, cored and sliced thin
½ cup honey
1 tbs. lemon juice
1 Tbs. organic corn starch
1 Tbs. cinnamon
1 cup flour
1 cup oats
1 cup puffed millet
1-1/2 cups organic brown sugar
2 teaspoons cinnamon
1 cup safflower or org. canola oil
Peel, core and slice the apples, and put in large mixing bowl. Dissolve the 1 Tbs. of corn starch in a small bowl with the 1 Tbs. of lemon juice. Pour over apples. Add the honey and cinnamon, and mix well.. Spray bottom of pan with oil. Pour apples into pie pan or casserole dish
To make Cobbler topping
Combine all ingredients in a bowl and Sprinkle on top
Bake at 375* for 50 minutes , or until juices bubble thru top and apples are soft. (check by inserting a fork into the apples)
Edward Mukiibi was born and raised in the rural parts of Mukono District in Central Uganda. He attended a nearby rural school for his primary and secondary education. Agriculture was used as a form of punishment in both schools: experiencing firsthand the practice of shaping a young person’s attitude towards agriculture. Mukiibi graduated from Makerere University with honors in Agricultural Land Use Management in 2009, where he has also worked as a teaching assistant in the Soil Science Department. In 2006, Mukiibi founded Developing Innovations in School and Community Gardens (DISC), a project aimed at promoting community engagement and agricultural sustainability among the youth. Mukiibi’s involvement with Slow Food began in 2008. It was stimulated by a drought in Uganda whose destabilizing impacts were made far worse by the widespread mono-crop planting of a maize hybrid. By contrast, he argues, traditional agricultural practices provide stability: “If one takes a classic African farm, one finds there are fruit trees, vegetables…it’s thanks to this model that, over the years, Uganda has never known famine.” In 2014, at the age of 28, he was named Vice President of Slow Food International. With this recent appointment, Mukiibi helps to steer the work of the global network and to grow Slow Food’s 10,000 Gardens in Africa project.
Sweet Potato Latkes
½ cup Besan (chick pea flour) or other gluten free flour
¼ t. baking soda
5 Tbs cold water
1 small onion, cut into slivers
1 potato, grated and water squeezed out
1 sweet potato, grated
1 carrot, grated
1 t. salt
1 t. chopped parsley (optional)
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 salt to taste.)
This recipe also does well with baking.
Preheat oven to 450*
Line a baking sheet with parchment paper. Spray with oil. Drop spoonfuls of potato mixture onto baking sheet, 2” inches apart. Bake at 450° for 10 minutes. Turn over and bake for 5 more minutes or until golden brown.
1 cup unbleached white flour
4 organic onions, cut into slivers
12 organic potatoes, grated and water squeezed out
4 organic eggs
1 Tbs. salt
Oil for frying
In large bowl, make a batter with the eggs, flour and salt. Then add the onions and potatoes. Mix thoroughly. Drop by spoonfuls into deep fryer or skillet with hot oil. Do not form into patties. Let them be free formed, with slivers of potatoes and onions sticking out. When brown and crisp, remove from oil and drain on paper towel. Serve with apple sauce or organic sour cream.
*I usually make one first, and taste it, to decide if it needs more salt.
Special Advisor on Food and Agriculture
Chris Hunt serves as special advisor on food and agriculture at GRACE, where he provides strategic input on the organization's efforts to build a sustainable food future. Chris has written extensively about food and agriculture issues; his work has appeared in Civil Eats, Huffington Post, AlterNet and Ecocentric. His areas of interest and expertise include industrial livestock production, food waste, urban agriculture and food systems advocacy. Before GRACE, Chris worked as an Alumni Memorial Scholar research fellow at Colgate University, and has served two terms on the board of directors of the Hudson River Sloop Clearwater. Chris earned a BA in environmental economics from Colgate University. He's an ardent proponent of bicycling, composting, accepting peculiar travel suggestions and walking up mountains.
Vegan Pumpkin Cheesecake
1 cups macadamia nuts
1 cup raw almonds
1 cup dates
½ cup dried, unsweetened coconut
1 pinch sea salt
¾ t. ground ginger
3 cups cashews, soaked in water for 3 hours
¼ cup lemon juice
3 cup steamed pumpkin
1 t. cinnamon
½ t. ginger powder
¼ t. ground cloves
1/8 t. allspice
1/8 t. nutmeg
¼ t. salt
3/4 cup maple syrup
3/4 cup coconut oil
1 tablespoon vanilla
½ cup of water
1 cup pecans- chopped fine
¼ cup maple syrup
- Pulse the macadamia nuts and almonds in the food processor until finely chopped. Add dates and coconut and process until the mixture sticks together. Add salt and ginger powder
- Press the crust mixture into the bottom of a fluted tart pan with removable bottom, and press up along the sides, creating a nice edge
- Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and continue blending until smooth.
- Pour filling mixture into tart pan crust and put into freezer for 1 hour before adding the pecan topping.
- Pulse the pecans into small pieces, but do not over pulse into a flour. Add the maple syrup and pulse again until mixed. Sprinkle on top of the cheesecake. Replace the cheesecake into the freezer.
6. Remove the cheesecake from freezer 15 minutes before serving