Interview with Brett Tolley of Northwest Atlantic Marine Alliance and Slow Fish – 02.25.16

February 25th, 2016

Brett Tolley is from a four-generation fishing family from Massachusetts. He is currently the Community Organizer for the Northwest Atlantic Marine Alliance, working at the intersection of marine conservation and social justice. He is on the board of directors for Farm to Institution New England (FINE) and serves on the core team helping to grow the Slow Fish USA network. He currently lives in Brooklyn, NY.

Vegetable Pad Thai Noodles

Ingredients:

  • 14 oz. Pad Thai rice noodles (thin, flat linguini-like noodles)
  • 5 eggs
  • 2 Tbs minced garlic
  • 1 Tbs. minced ginger
  • 1 onion, chopped
  • 4 carrots, cut into thin julienne strips
  • 1 broccoli, cut into small florets
  • 3 portobello mushrooms, sliced
  • 2 cups bean sprouts
  • 3 scallions, diced
  • ¼ cup fresh cilantro
  • 1 cup chopped salted peanuts
  • 1 cake of extra firm tofu, cut into small cubes
  • coconut oil for sautéing
  • PAD THAI SAUCE:
  • 2 Tbsp. tamarind paste (available at Asian/East Indian food stores)
  • 2 Tbs. pineapple juice
  • 1 Tbsp. Tamari
  • 2 Tbs. fresh lime juice
  • 3 Tbsp. sugar or honey
  • lime wedges for serving

Preparation:

  1. Either soak noodles in cold water for 1 hour to soften, or soak in boiling water for 10 minutes. Drain and rinse with cold water. The noodles are ready when they are al dente. They will finish cooking in the pan with the vegetables.
  2. Meanwhile, in a small bowl, whisk together the tamarind, pineapple juice, tamari, sugar, lime juice and ½ cup of water. Set aside.
  3. Preheat oven to 400 degrees. Press the tofu between 2 dish towels to remove the water. Cut the tofu into small cubes. Lay out on a well greased cookie sheet lined with parchment paper. Sprinkle tofu with garlic powder, ginger powder and salt. Bake for 10 minutes until golden brown on all sides. Splash with Tamari and bake for 5 more minutes, allowing the tamari to caramelize. Remove from oven and set aside.
  4. Using a wok over medium-high heat, with 2 Tbs. coconut oil, add the onions, 1 Tbs. garlic and ½ Tbs. ginger. Cook for 3 minutes, then add the carrots. Cook for 5 minutes, and then add the broccoli. Add more coconut oil if necessary. Add the mushrooms and continue cooking until all of the vegetables are soft. Transfer the vegetables to a bowl.
  5. Add another 2 Tbs. coconut oil to the wok. Add remaining garlic and ginger. Add the tofu and sear it with the ginger and garlic. Remove tofu and add to the bowl of vegetables. Now add the drained noodles and toss in the garlic and ginger to cover. Then add ¾ of the Tamarind sauce. Continue cooking, carefully tossing the noodles to cover with sauce, without breaking them.
  6. In a separate pan, scramble the eggs well. Add them to the wok. Return the vegetables to the wok, and add the tofu and remaining sauce. Stir-fry everything together for 1 minute using 2 utensils and a tossing motion (like tossing a salad).
  7. Add ¼ cup of water and reduce heat to medium, to prevent noodles from sticking to wok.
  8. Add half the bean sprouts, half the peanuts and 2 Tbs. of the chopped cilantro. Toss everything together to incorporate.
  9. Taste-test. Add more tamari if desired.
  10. Place on a large serving platter, and garnish with remaining bean sprouts, cilantro, scallions and peanuts. Serve with lime wedges on the side.
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Interview with Michelle Schwegmann author of Eat Like You Give A Damn – 02.18.16

February 18th, 2016

Michelle Schwegmann is co-owner of The Herbivore Clothing Company, a vegan clothing, cookbook and lifestyle brand based in Portland, Oregon. Founded in 2002, Herbivore designs and makes clothing and accessories for people who like to fashionably proclaim their compassionate beliefs. Tee shirts, hoodies, belts, wallets, bags, cookbooks, body care and more are at their store in the vegan-minimall, and online at herbivoreclothing.com.

Michelle and her husband Josh Hooten are the authors of Eat Like You Give a Damn, a cookbook and guide for new vegans. They are parents to ten-year-old Ruby, whose daily vegan lunch you can see via the hashtag #rubybirdslunch. 

Red Lentil Soup with Lemon

3 cups red lentils, rinsed

6 organic potatoes, cubed

16 cups water

3 Tbs. olive oil                                                

2 onion, chopped                                             

4 carrots, chopped

1 organic red pepper                                                   

1 Tbs. chopped garlic

1 GF Vegetable Bouillon cube             

1 can diced organic tomatoes

3 Tbs. tomato paste or ketchup

1 Tbs. cumin

1 Tbs. dried mint          

1 t salt 

1 t. pepper

Lemon and Cilantro for Garnish

Rinse the lentils and put in a large pot with the water and potatoes, and bring to a boil. Meanwhile, sauté the onions and carrots in olive oil for 5 min. Add garlic and red pepper, and sauté for 5 more minutes. Add the vegetables to the pot of lentils. Add the cumin, bouillon, salt, and pepper. Simmer for 40 minutes until lentils and potatoes are soft. Add the diced tomatoes, and tomato paste. Puree soup with immersion stick, and taste. Adjust salt and pepper, as desired. Serve with fresh lemon wedges and chopped cilantro as garnish.

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Interview with Pam Koch from the Tisch Food Center– 02.11.16

February 11th, 2016

Pam Koch is the Executive Director and Research Associate Professor of Nutrition Education at the Tisch Food Center. She conducts research about the connections between a just, sustainable food system and healthy eating, and she translates her findings into useful resources for educators and policy makers. 

Pam is the primary author of the three Linking Food and the Environment (LiFE) curriculum series books: Growing FoodFarm to Table & Beyond, and Choice, Control & Change. Pam speaks about nutrition education and sustainable food systems at meetings and conferences across the country. She also collaborates with several groups that are working to increase access to healthy, sustainable food around New York City, including Wellness in the Schools, Edible Schoolyard, and Food Corps. She completed her BS and MS degrees in nutrition at Rutgers University, The State University of New Jersey, and her EdD and RD from Teachers College, Columbia University.

Multi Grain Pancakes

Ingredients- makes 12-14 pancakes

½ cup unbleached white flour

¼ cup whole wheat flour

½ cup oats- ground

¼ cup corn meal

½ cup finely chopped walnuts
2 tsp. baking powder

1 tsp. baking soda

2 Tbs. Sugar

½ tsp. salt

2 eggs
1 ¼ cup buttermilk,

(or 1 ¼ cup regular milk with 1 Tbs. apple cider vinegar added to it.)

3 Tbs melted butter

1 tsp. vanilla

Bananas – optional (or other fruit or berries)

Directions
If using regular milk, add the Tablespoon of Apple Cider Vinegar to it and let stand for 10 minutes. This is a substitute for buttermilk.

Mix dry ingredients together in a bowl.

In separate bowl, mix the wet ingredients together (except for bananas). Add to the dry ingredients. Mix until combined, but don’t over mix.

Spray griddle with oil. Pour out round pancakes on hot griddle (cast iron is ideal) and cook on medium heat until bubbles appear and edges look cooked. Flip pancakes over and cover with banana slices. Let the pancakes heat the banana. Remove pancakes after 1-2 minutes on second side. Serve with Real Maple Syrup and butter!

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