Patrick Holden is the Founding Director of the Sustainable Food Trust, whose mission is to promote international cooperation between all those involved in sustainable food production. Previously, he was the founder and director of the British Organic Farmers, which merged into the Soil Association. He served as the Director of that organization from 1995-2010, before starting The Sustainable Food Trust. Patrick studied biodynamic agriculture and started a community dairy farm in West Wales in 1973. It is now the longest established organic dairy farm in Wales, with a herd of 75 Ayrshire cows - the milk from which is made into an award winning cheddar-style cheese by his family. He received a CBE (COMMANDER OF THE ORDER OF THE BRITISH EMPIRE) for services to organic farming in 2005. Patrick is an advisor to The Prince of Wales’s International Sustainability Unit, Patron of the Biodynamic Agricultural Association, the Living Earth and the Soil Association’s Land Trusts and International Ambassador of the Soil Association.
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
1 can organic pumpkin (or substitute 2 cups 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
1. 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
2. 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
3. Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and continue blending until smooth.
4. Pour filling mixture into tart pan crust and put into freezer for 1 hour before adding the pecan topping.
5. 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
Andrianna Natsoulas has been a social and environmental activist for over two decades. She has created and implemented programs at several organizations, including Greenpeace, Food & Water Watch and the Northwest Atlantic Marine Alliance. Andrianna has coordinated with the global food sovereignty movements and has served on national and international boards and steering committees to protect fishing rights, fight trade agreements and build alliances. She has developed policy initiatives at the federal and regional levels to ensure farmers and fishermen can provide local and culturally appropriate food to their communities. She also wrote the book, Food Voices, Stories from the People Who Feed Us, which tells the stories of farmers and fishermen across five countries. In August of 2016, Andrianna joined NOFA-NY as the Executive Director and now lives in the beautiful Hudson Valley.
Seitan Oreganata with Broccoli Rabe and Sundried
Tomatoes over Spaghetti
1 - 8 oz. package of seitan, cut thin on the diagonal
1 Tbs. chopped Garlic
1 Tbs. Tomatoe paste
1 t. dry oregano
1 t/ dry basil
2 Tbs. white wine
1 large bunch of broccoli rabe (can substitute regular broccoli if you do not like broccoli rabe)
2 Tbs. chopped garlic
3 twigs of fresh oregano
1 t. dry basil
2 Tbs sundried tomatoes in oil
2 cups cherry tomatoes, cut in half
¼ cup white wine
Salt and pepper to taste
2 Tbs. Pine nuts (optional)
1 lb spaghetti or linguine of your choice, cooked al dente
Slice the seitan and lay it out on a dish towel to dry. In a wok, sauté the seitan in olive oil until it starts to brown. Add the garlic, and cook for one minute with the seitan. Push the seitan to the sides of the wok, and add the tomato paste to the center. Let it cook for a few minutes, and then add the white wine, oregano and basil. Toss the seitan in the wok with the tomato paste and herbs, and let cook for a few minutes, to absorb the flavor. In a small bowl, remove the seitan from the wok and set aside. Meanwhile, cut the bunch of broccoli rabe into about 2” pieces. Cover the bottom of wok with olive oil. When hot, add the broccoli rabe and garlic, and cook for 2 minutes until bright green in color. Add the white wine, sundried tomatoes and cherry tomatoes, and cook down for a few mintes. Add the oregano and basil and toss. Return the Seitan to the wok, and toss in. Toss pasta with a little olive oil and cover with the Seitan Oreganata and Broccoli Rabe Sauce. Garnish with Pine nuts if desired.
Junie Moon Schreiber is a professionally trained actress, and a licensed acupuncturist, but her passion and what she does full time, is being a life coach. Junie Moon helps people create a life that is passionate, authentic, and fulfilling by teaching them how to turn down the volume on their inner critic – which allows them the freedom to do whatever they dream possible. She is a Certified Shadow Work® Facilitator, Transformational Coach, creator of the Mission IS-possible Transformation Program, co-author of the Amazon #1 Best-Selling book, “Journey to Joy”, host of “Life Out Loud” TV, and producer of the recently released short film “Shed the Shame”. Junie Moon helps people step powerfully into their soul purpose with grace and ease and absolutely adores seeing people embrace life fully, bringing them better jobs, healthier relationships and abundance.
Healing Squash Soup with Miso and Ginger
16 cups water
1 butternut squash (8 cups cubed)
¼ cup minced garlic
¼ cup minced ginger
1 organic onions, chopped
¾ cup red miso
2 Tbs coconut oil
2 carrots, chopped
2 celery, chopped
3 t. salt
1-½ t. white pepper
1 cup apple sauce
2 Tbs. apple cider vinegar
2 Tbs. Pomegranate Molasses
parsley and lemon for garnish
In large pot, bring 16 cups of water to a boil with the butternut squash in it. Meanwhile, sauté the onions, carrots and celery in the coconut oil, with the ginger and garlic, for about 10 minutes, until soft. Add the vegetables to the pot of soup, and continue cooking for 10 more minutes. Remove 2 cup of broth and in a separate bowl or measuring cup, dilute the ¾ cup of miso. Add the miso mixture back into the soup pot. Add the salt, pepper, apple sauce, apple cider vinegar and pomegranate molasses. With an immersion blender, purée the squash and vegetables until smooth. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED! Garnish with chopped parsley and serve with a lemon wedge. Can add noodles and more vegetables if desired.
After receiving a BA in Marketing and MSC in General Management, Pietro worked for big Multi-national Corporations such as Kraft Food, Kimberly Clark and Sutter S.P.A. in marketing and product innovation. In 2014, he moved to Edinburgh to join the International MBA program @ Edinburgh University Business School. Following school, he worked for Somfy Group (one of the leading company in home automation) as a marketing consultant. In December, 2015, he joined Eattiamo as their General Manager, a startup created with 3 former highschool mates. Here he can combine his professional skill with his passion for food.
Butternut Squash Latkes
¾ cup Besan (chick pea flour) or other gluten free flour
¼ t. baking soda
½ cup corn starch
¾ cup cold water
1 large onion, cut into slivers (2 cups)
2 cups grated potatoes, water squeezed out
2 cups grated butternut squash,
½ t. ground cloves
1 t. ground cardamom
¼ cup chopped cilantro (can substitute parsley if you don’t like cilantro)
1 ½ t. salt
Oil for frying
In large bowl, make a batter with the chick pea flour, baking soda, corn starch and water. Add the spices. Then add the rest of the ingredients. Dropm by spoonfuls into deep fryer or skillet with hot oil. If using skillet, turn them latkes over when golden brown on one side, and fry the other side until golden brown. Remove from pan or deep fryer and drain on paper towel. *I usually try one first, to adjust salt to taste Serve with mango chutney, tamarind chutney, arugula pesto and apple sauce.