Eveline Hartz is RN,BSN (SUNY at Buffalo 1984) and certified Holistic Health Coach (Institute of Integrative Nutrition 2008). She has followed GMO’s since 2004 and has been involved with local efforts to pass GE/GMO labeling legislation in NY and has given numerous workshops on this subject. (Facebook: LabelItWNY). Eveline is currently chair of the WOYP committee has been an active member since the first WOYP Food Forum. She co-founded and chairs Green cuisine a monthly gathering of people interested in wholesome, nutritious foods. Hobbies include gardening, hiking (low key), sewing & general puttering.
Spicy Brown Rice Sesame Noodles
Good for 10-14 people
2- 16 oz package organic brown rice spaghetti
¼ cup ginger, minced
¼ cup minced garlic
½ cup Tamari
¼ cup sherry
½ cup tahini
½ cup peanut butter
¼ cup brown rice wine vinegar
¼ cup vegetable oil
¼ cup dark sesame oil
½ cup honey
¼ teaspoon cayenne pepper
½ teaspoon red pepper flakes- (optional)
2 stalks scallions
1 red pepper
½ cucumber, seeds removed, sliced very thin
¼ cup chopped cilantro (can substitute parsley if you don’t like cilantro) plus 2 Tbs cilantro
Cook the organic brown rice noodles in large pot, according to directions. Cook them al dente! Drain them and
run them under cold water to rince off starch and stop the cooking. Gently toss with your hands under the
running water. Meanwhile, combine the garlic, ginger, tamari, sherry, tahini, peanut butter, brown rice wine vinegar,
vegetable oil, sesame oil, honey, salt, cayenne pepper and red pepper flakes in a food processor.
Pulse together until well blended. Adjust spices according to your taste. You can add more ginger, garlic or
tamari. Pour the sesame sauce over the pasta and gently toss, using your hands. Add the chopped cilantro
and toss again. Garnish with the scallions, pepper, cucumber, and remaining cilantro.
Brenda Sanders is a food justice activist in Baltimore City who has dedicated her life to fighting for vulnerable populations. As a community organizer, Brenda has coordinated events like The Vegan Living Program, an annual 6-week vegan education program, Eating for Life, a plant-based cooking workshop and Vegan SoulFest, a festival that celebrates culture and the vegan lifestyle. Brenda promotes veganism in her social justice work because it's a lifestyle that addresses health issues, environmental destruction and animal abuse while giving individuals the ability to effect real, positive change in the world.
This weeks recipe
Quinoa Fusilli with Mizuna and Arugula
For 4-6 people
1 packages of Quinoa Fusilli
3 cups Mizuna Greens, chopped
3 cups Arugula, chopped
10 sundried tomatoes, cut into thin strips
¼ cup olive oil
¼ cup white wine
1 Tbs. chopped garlic
¼ cup pine nuts
Salt and pepper
2 Tbs. bread crumbs (or GF Bread crumbs)
¼ t. red pepper flakes
¼ cup fresh parsley, chopped
Cook pasta in salted water, according to directions, al dente. Drain and run under cold water to stop cooking.
Meanwhile, sauté the onions in the olive oil for 5 minutes. Add the mizuna greens and arugula, along with the garlic, and sauté for 2 more minutes. Add the white wine. Cook for a few more minutes, until the greens are wilted. Add the pasta and sundried tomatoes, and toss in wok. Add the bread crumbs, pine nuts , red pepper flakes, and parsley. Season with salt and pepper to taste.
Garnish with pine nuts and parsley
Jo Stepaniak is the author of numerous groundbreaking books on vegan cuisine, health, and compassionate living. She has dealt with multiple food sensitivities and chronic digestive issues and understands firsthand the challenges of living with dietary restrictions. Her goal is to help vegans, regardless of their health or dietary obstacles, live their values with joy, not fear.
This week’s recipe is Sweet Stuffed Peppers.
Cook on Stove Top in Heavy Cast Iron Pot or Le Crueset Pot
8 -10 Large Peppers for stuffing 1 ½ onion, chopped
2 onion, chopped 1 carrot, grated
2 carrots, small dice 1-½ cup cherry tomatoes
1 red pepper, diced 2 peppers chopped
2 Portobello mushrooms, cut into large chunks 1 cup raisins
2 cups chopped Tatsoi (or other dark leafy green) ½ cup brown sugar
¼ cup chopped parsley 3- 14 oz. cans organic diced tomatoes
1 Tbs. chopped garlic ¼ cup red wine vinegar
1 t. salt 1 ½ t. salt
2 Tbs. dill, chopped ½ cup water
2 t. thyme, chopped ½ t. pepper
3 Tbs. Tamari 1 cup pine nuts
½ t. pepper
1 can cannelloni beans
3 cups cooked brown rice
For the sauce;
Cook the onions in olive oil over medium heat, in Le Creuset Pot or equivalent, until translucent. Add the carrots, peppers and cherry tomatoes, and cook for a few more minutes. Add the remaining ingredients, bring to a boil, then reduce the heat to simmer and cook for 30 minutes, stirring constantly.
For the Filling;
Sauté the onion in olive oil until translucent. Add the carrots and cook for a few more minutes. Add the peppers, mushrooms and kale and cook for 5 minutes, until they are soft. Add the remaining ingredients and continue cooking for a few minutes, letting the flavors come together.
Stuff the Peppers;
Cut the tops off of the peppers, and scoop out the seeds and ribs from the peppers. Fill each pepper with the filling. Place standing up in the pot, and spoon some sauce over each pepper. Cover the pot and simmer on Stove top for 1 hour, checking to make sure the bottom is not sticking to the pan. Serve with extra sauce spooned over the top.
Jonathan Cetnarski is the President and CEO of Natural Gourmet Institute (NGI) in New York City. Founded in 1977, NGI is the leading provider of health-focused culinary education. The school teaches both aspiring chefs and recreational cooks to make the connection between food and health, and offers instruction in essential cooking techniques, principles of nutrition, methods for sourcing sustainable ingredients, and culinary business practices.
Jonathan has over 25 years of experience creating innovative high performing businesses in both the private and corporate sectors. He is passionate about being socially and environmentally responsible, and advocates and volunteers for various non-profit organizations. He is an occasional guest lecturer on Design Thinking Principles and serves as a mentor for young entrepreneurs.
This week’s recipes are Beet Green Pesto and Radish Green Pate.
Beet Green Pesto
1 cup of steamed beet tops
¼ cup cilantro
1 cup walnuts
4 cloves garlic
½ t. salt
1/8 t. cayenne pepper
¼ t. turmeric
¼ t. Chinese 5 spice
¼ t. cumin
2 Tbs. olive oil
⦁ Steam beet tops above 1” of water for 5 minutes. Let cool.
⦁ Squeeze out all water from beet tops and measure 1 cup
⦁ Puree beet tops in food processor.
⦁ Add scallions and cilantro, along with all ingredients, except olive oil. Pulsate until fully blended and a smooth puree remains.
⦁ Add olive oil slowly
⦁ Adjust spices to taste.
Radish Green Paté
1 cup steamed radish greens
½ cup walnuts
4 cloves garlic
½ cup cilantro
1/2 cup red onion- chopped
1/2 cup celery- chopped
½ t. Salt
¼ t. pepper
¼ cup olive oil
1 t. Pomegranate molasses
1 TBS. nutritional yeast
⦁ Steam radish tops above 1” of water for 5 minutes. Let cool.
⦁ Squeeze out all water from radish tops. And measure 1 cup
⦁ Puree tops in food processor.
⦁ Add garlic, onions, cilantro and celery, and pulsate until fully blended and a smooth puree remains.
⦁ Add olive oil slowly, while food processor is running. Add molasses, nutritional yeast, salt and pepper. Adjust spices to taste.
⦁ Serve with pita chips, crudités or crackers.