iEat Green - Edwina von Gal – 03.31.16

March 31st, 2016

Edwina von Gal’s eponymous firm has been designing landscapes that are based on simplicity and nature for private and public clients since 1984. Edwina’s interest in plants, art and architecture has led to collaborations in widely diverse locations with a number of notable architects and artists including Annabelle Selldorf, Maya Lin , Richard Gluckman, Deborah Berke, Joe D’Urso, Frank Gehry, Richard Meier, Toshiko Mori, Richard Serra, Marilyn Minter, and David Salle.

Edwina’s landscapes have been published in most all of the major newspapers and design periodicals, plus a number of architecture, garden and landscape books. Her own book, Fresh Cuts, won the Quill And Trowel Award for Garden Writing. She has served on numerous boards and committees in the garden world and is currently on the LongHouse Garden Committee and the Board of Directors of Maya Lin’s “What is Missing” project.

In 2008 Edwina went to Panama to design a park for the Frank Gehry Biomuseo where co-founded the Azuero Earth Project which explores and implements sustainable, toxin-free land management practices in rural Panama. She then moved closer to home and, in 2013 founded the USA based Perfect Earth Project which promotes toxin-free lawns and landscapes.

Marinated Tofu with Indian Saag

 

To serve 6 to 8


1- 20 oz block of Wild Wood Sprouted organic super firm tofu, cut into 1-inch cubes

 

For Marinade

1 t. salt

2 t. tumeric

2 t. cumin

1 t. cardamom

1 can organic coconut milk

Sunflower oil for frying

3 Tbs. coconut oil

½ t. salt

1 t. turmeric

2 inch piece fresh ginger root, minced

2 t. garlic, minced

2 t. coriander

2 t. cumin

2 onions, finely diced

½ t. red pepper flakes (optional)

2 lbs. frozen Organic chopped spinach

1 t. garam masala

¾ cup coconut milk

 

1.     Combine coconut milk, salt, turmeric, cumin, and cardamom together in large bowl to make a marinade.

2.     Place cubes of tofu into marinade and refrigerate for 2 hours or overnight in fridge

3.     Meanwhile, heat coconut oil in a wok and sauté the onions, ginger, and garlic.

4.     While that’s sautéing, pulse the spinach in a food processor until finely chopped. 

5.     Add the rest of the spices to the wok and cook for 5 minutes. If the onion, garlic mixture sticks to the pan, you can add a little water to the mixture. 

6.     In a separate, heavy, cast iron skillet, heat the sunflower oil until it shimmers. Test the heat by dropping one cube of tofu into the pan. It should immediately sizzle. Fry all of the tofu until golden brown on all sides. Drain on paper towel and set aside.

7.     Add the pureed spinach to the wok.  Add the coconut milk, and let cook for 5 minutes. Then add the fried tofu to the spinach mixture.

8.     Allow the mixture to cook for 1o minutes, to meld the flavors. Adjust seasoning to your particular taste.

9.     Serve with saffron rice.

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Interview with Dr. Barbara Katz Rothman, author of “Bun in the Oven: How the Food and Birth Movements Resist Industrialization.”– 03.24.16

March 24th, 2016

Barbara Katz Rothman, PhD, is Professor of Sociology, Public Health, Disability Studies and Women’s Studies at the City University of New York, where she runs the Food Studies concentration. Her books include IN LABOR; THE TENTATIVE PREGNANCY; RECREATING MOTHERHOOD; THE BOOK OF LIFE; WEAVING A FAMILY:UNTANGLING RACE AND ADOPTION, and LABORING ON, and the new BUN IN THE OVEN: How the Food and Birth Movements Resist Industrialization.  She is Past President of Sociologists for Women in Society; the Society for the Study of Social Problems, and the Eastern Sociological Society. She is proud recipient of an award for “Midwifing the Movement” from the Midwives Alliance of North America. 

Po Boy Tofu with Cajun Cashew Remoulade

1 cake extra firm organic tofu, pressed and cubed

Marinade

1 cup coconut milk

1 t. Old Bay Spice

1-1/2 TBS. Emeril Essence

½ t. salt

1 t. Cajun spice

Breading

½ cup Masa Harina

¼ cup GF Flour

¼ cup GF Bread Crumbs

1 -1/2 Tbs. Emeril Essence

1 t. Old Bay

1 t. lemon zest

Cajun Cashew Remoulade Sauce

1 lb cashews, soaked for 3 hours, then drained

2 cups water

juice of 2 lemons

2 t. Cajun spice

3 Tbs. Horseradish

1 t. salt

2 t. Jalapeno Hot sauce

¼ cup ketchup

Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry. Cut into cubes

Combine marinade ingredients and soak tofu cubes for 1 hour. In separate bowl, combine ingredients for the breading. Dredge tofu cubes into the breading. In heavy cast iron skillet, fry tofu cubes until golden brown on all sides.

In blender, mix ingredients for the sauce, and serve over tofu cubes. Garnish with chopped parsley

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Interview with Lonna Gordon of Pediatrics at the Icahn School of Medicine at Mount Sinai – 03.17.16

March 17th, 2016

Dr. Lonna P Gordon is an Assistant Professor of Pediatrics at the Icahn School of Medicine at Mount Sinai and an Adolescent Medicine Specialist at the Mount Sinai Adolescent Health Center.  She received her Doctor of Pharmacy from Florida    A& M University and her Doctor of Medicine from the University of South Florida.  Dr. Gordon  is passionate about child and adolescent obesity prevention and treatment and has led a variety of clinical and community interventions related to those subjects.  She also does research around the psychological and social implications of obesity during adolescence. 

Black Bean and Avocado Pinwheels with Lime-Cilantro Cashew Creme

For Pinwheels

Organic Whole Wheat Tortilla or Brown Rice Tortillas

1 can refried black beans

1 cup mild or medium salsa

2 cloves garlic, pressed or minced

¼ t. cumin

1/4 cup. cilantro, chopped

1 avocado, sliced

lettuce, baby or chopped

toothpicks

For Cashew Creme

1 cup cashews, soaked for 3 hours

¾ cup water

Juice from 1 lime

1 clove garlic

¼ t. salt

½ t. chili powder

½ t. paprika

1 Tbs. chopped cilantro

In large bowl, combine refried beans, salsa, cloves, cumin, and cilantro.  Spread a thin layer of the bean mixture over the whole tortilla. Lay of a few pieces of avocado across the tortilla, and cover with baby lettuce. Roll up into log shape. Space out 7-8 toothpicks, along the log, and cut on an angle.

To Make the Cashew Crème, drain the cashews and put into blender or food processor. Add the water, lime juice, garlic, salt, paprika, and chili powder. Pulse for a few minutes until completely smooth and creamy. Add the cilantro and mix in. Serve the Black Bean and Avocado Pinwheels with the Lime-Cilantro Cashew Crème on the side.

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Interview with Chef Daniel Boulud – 03.010.16

March 10th, 2016

Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of Saint-Pierre-de-Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.

 

Daniel Boulud’s New York City restaurants include his flagship DANIEL (1993), a Michelin starred Relais & Châteaux member; the elegant one Michelin star Café Boulud (1998) with its adjacent cocktail bar, Bar Pleiades; his contemporary Parisian bistro, db bistro moderne (2001); two Upper West Siderestaurant including the charcuterie-centric Bar Boulud (2008) and the Mediterranean themed Boulud Sud (2011). DBGB Kitchen and Bar (2009), situated downtown on the corner of Bowery and Houston, is chef’s relaxed restaurant where the French brasserie meets the American Tavern. Épicerie Boulud (2011), with locations across from Lincoln Center and within The Plaza Food Halls, is an eat-in and take-out market and café, with exquisite homemade and gourmet items from around the world. Beyond Manhattan the chef has created Café Boulud in Palm Beach (2003) and db bistro moderne in downtown Miami, Florida (2010). Boulud has extended his culinary reach internationally with db bistro moderne at Singapore’s Marina Bay Sands (2010), Bar Boulud London (2010) at the Mandarin Oriental Hyde Park, Café Boulud at the Four Seasons Hotel Toronto (2012), and Maison Boulud at the Ritz-Carlton Montréal (2012). In spring 2014 the Chef returned to Las Vegas and opened db Brasserie in partnership with The Venetian® Las Vegas. Additionally, in September 2014 he opened a second DBGB at downtown Washington D.C.’s CityCenterDC, and Bar Boulud at Boston’s Mandarin Oriental.

 

Boulud’s culinary accolades include James Beard Foundation awards for “Outstanding Restaurant,” “Outstanding Restaurateur,” “Best Chef, New York City” and “Outstanding Chef of the Year.” He has been named “Chef of the Year” by the Culinary Institute of America and Chevalier de la Légion d’Honneur by the French government. Restaurant DANIEL has been cited as “one of the ten best restaurants in the world” by the International Herald Tribune, has earned multiple Michelin stars and Wine Spectator’s “Grand Award”. In 2015 the World’s 50 Best Restaurants awarded Boulud the Diners Club® Lifetime Achievement Award for his success as a restaurateur, businessman, and ‘chef who is revered as one of the world’s finest.’ Boulud’s culinary style is reflected in nine cookbooks, including the definitive DANIEL: My French Cuisine (Grand Central Publishing, 2013) and his most recent My Best: Daniel Boulud (Ducasse Books, 2014).

Gluten Free Stuffed Mushrooms

50 Mushroom caps, (Silver dollar size) brushed and stems removed

2 cups chopped mushroom stems

¾ cup chopped celery,

2 cups chopped onion,

1 cup chopped red pepper

3 Tbs. chopped garlic

½ cup red wine, plus another ¼ cup for cooking

2 Tb Tamari

1 t. thyme

½ cup chopped parsley

½ cup chopped walnuts

¼ cup olive oil

S & P to taste

1 cup GF bread crumbs

¼ cup Parmesan cheese

 

  1. Sauté onions in olive oil
  2. When translucent, add celery. After 5 minutes, add garlic, peppers and chopped mushroom stems.
  3. Add walnuts, parsley, thyme, tamari and ½ cup of the red wine. 
  4. Add the GF breadcrumbs and parmesan cheese. Add S & P to taste
  5. Stuff mushroom caps with filling.
  6. Grease a baking pan or cookie sheet with butter or oil. Pour remaining ¼ cup of wine around mushrooms and put a small, thin, pat of butter on top of each mushroom, so it will melt as it cooks, and baste the mushroom. Bake at 375* oven  for 20 minutes.

Serve immediately!  
                   
                                                                                                                                               

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Interview with Gene Baur, President of Farm Sanctuary – 03.03.16

March 3rd, 2016

Gene Baur has been hailed as “the conscience of the food movement” by Time magazine. Since the mid-1980s, he has traveled extensively, campaigning to raise awareness about the abuses of industrialized factory farming and our system of cheap food production.

A pioneer in the field of undercover investigations, Gene has visited hundreds of farms, stockyards, and slaughterhouses, documenting the deplorable conditions that exist. His pictures and videos exposing factory farming cruelties have aired nationally and internationally, educating millions about the plight of modern farm animals.

Gene has also testified in courts and before local, state, and federal legislative bodies, advocating for better conditions for farm animals. His most important achievements include winning the first-ever cruelty conviction at a U.S. stockyard and introducing the first U.S. laws to prohibit cruel farming confinement methods in Florida, Arizona, and California. His efforts have been covered by top news organizations, including The New York Times, Los Angeles Times, Chicago Tribune, and The Wall Street Journal. Gene has published two bestsellers, Farm Sanctuary: Changing Hearts and Minds About Animals and Food (Scribner, 2008) and Living the Farm Sanctuary Life (Rodale, 2015), which he co-authored with Forks Over Knives author Gene Stone. Through his writing and his international speaking engagements, Gene provides simple actionable solutions coupled with a compassion-first approach to help us be the change we wish to see in treatment toward animals and in our food system.

Gene began his activist career selling veggie hotdogs out of a VW van at Grateful Dead concerts to fund farm animal rescues. Today, he serves as president of Farm Sanctuary, the nation’s leading farm animal protection organization, with shelters in New York and California. Providing rescue, refuge, and adoption for hundreds of farm animals each year, Farm Sanctuary shelters enable visitors to connect with farm animals as emotional, intelligent individuals. Gene believes these animals stand as ambassadors for the billions of factory farm animals who have no voice, and he has dedicated his career to advocating on their behalf.

Gene holds a bachelor’s degree in sociology from California State University, Northridge, and a master’s degree in agricultural economics from Cornell University. In 2015, Gene was granted an Associate appointment in Health, Behavior, and Society at Johns Hopkins Bloomberg School of Public Health. In this prestigious position, Gene is focused on implementing courses related to evidence-based work on diet and farming as it aligns to Farm Sanctuary’s goals of shedding light on factory farming’s threat to public health, the environment and animal welfare.

Roasted Tempeh with Miso-Tahini Glaze

Pre-heat oven to 400*

2 packages 3-Grain Tempeh

Olive oil

Glaze

2 t. minced garlic

2 t. minced ginger

2 t. white miso

2 t. tahini

1 Tbs. tamari

½ cup water

Cut the tempeh in half, and then in triangles. Then cut the triangles lengthwise in half, to make them thinner. Lay the pieces out on a cookie sheet, lined with parchment paper and greased with olive oil. Brush the tops of the tempeh with olive oil and roast in oven for 10 minutes, until golden brown.

Meanwhile, in food processor, puree all of the ingredients for the glaze.

Remove the tempeh from the oven and pour ½ of Miso-Tahini glaze on top of the tempeh pieces, distributing it evenly. Return to oven and bake for another 10 minutes.

Garnish with scallions. Serve with remaining glaze on the side.

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