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
Vegetable Pad Thai Noodles
- 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
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
- Meanwhile, in a small bowl, whisk together the
tamarind, pineapple juice, tamari, sugar, lime juice and ½ cup of water.
- 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
- 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.
- 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.
- 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).
- Add ¼ cup of water and reduce heat to medium, to prevent noodles from sticking to wok.
- Add half the bean sprouts, half the peanuts and 2 Tbs. of the chopped cilantro. Toss everything together to incorporate.
- Taste-test. Add more tamari if desired.
on a large serving platter, and garnish with remaining bean sprouts,
cilantro, scallions and peanuts. Serve with lime wedges on the side.
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
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.
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 Food; Farm 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
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)
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.
separate bowl, mix the wet ingredients together (except for bananas).
Add to the dry ingredients. Mix until combined, but don’t over mix.
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!