iEat Green - Katherine Soll -11.17.16

November 18th, 2016

 

Founder and Executive Director of Teens for Food Justice, Kathy Soll believes that all New Yorkers should be committed to ending hunger, food insecurity and poor nutrition in one of the world’s greatest cities and that connecting youth to this mission and each other is a critical part of that achieving that goal. Teens for Food Justice was built on the concept that hands-on volunteering and helping others builds character and creates a unique level-playing field where people of all backgrounds can contribute equally through hard work and commitment, something hard to find in an increasingly polarized, stratified world. She also believes that service is a powerful tool for tapping young people’s talents, resources, and abilities, helping them flourish and work productively with others, and that youth who help solve social problems become more positive, engaged, hopeful adults who remain active throughout their lives on behalf of social change. Prior to forming Students for Service in 2010, she raised and educated two children in New York City’s public and independent school systems, serving in various leadership capacities within their schools’ PTAs and other community organizations. A lifelong New Yorker, she has also worked in the for-profit sector in management and marketing.

Cashew Chèvre Cheese

To Make Rejuvelac (fermented probiotic culture, needed to make Vegan cheese):

Ingredients:

- 1 cup Organic Brown Rice (can use millet, quinoa or other whole grain)

- 6 cups filtered water

Directions:

1. Put the grains in a large glass jar and add water.

2. Cover with sprouting lid or cheesecloth, secured with rubber band.

3. Let soak for 12 hours. Drain and rinse. Cover with cloth and place upside down at an angle, in warm spot,

allowing the grains to continue draining.

4. Rinse the grains twice a day with water, draining each time until the grains have begun to sprout. This will

take about three days for brown rice. Time will vary depending on which grain and temperature of the

environment. Once you see a tail on the grains, it is time to culture them.

5. Culture the rejuvelac by dividing the sprouted grains equally between two glass jars. Cover the grains in each

jar with three cups of filtered water. Place a piece of fresh cheese cloth, secured with a rubber band, over

each jar and let it sit for three days in a warm spot until the water turns cloudy and white, and has a tart,

lemony flavor.

6. Pour the liquid through a strainer into clean glass jars. Compost the grains and use the liquid to make the

cheese. The rejuvelac can be saved in the fridge for up to four weeks.

To Make the Basic Cashew Cheese:

Ingredients:

- 2 cups raw cashews, soaked in water for 5-8 hours

- pinch of salt

- ¼ - ½ cup of Rejuvelac

Directions:

1. Process the cashews with salt and ¼ cup rejuvelac in blender on high, until smooth.

2. Add up to ¼ cup more rejuvelac if needed to process cashews.

3. Transfer to a clean glass bowl and cover. Let rest at room temperature for 8-36 hours (the longer the cashew

cheese sits, the sharper the flavor will be). The cheese will thicken as it cultures.

To Make the Cashew Chèvre Cheese (2 varieties; fresh herbs and garlic-sundried tomatoes):

Ingredients:

- 1 TBS Nutritional Yeast Flakes

- ½ teaspoon salt

- ¼ cup, chopped and packed fresh herbs

- 1 tsp chopped garlic

- 6 sundried tomatoes

Directions:

1. Add the Nutritional Yeast and salt to the Basic Cashew Cheese.

2. For the herb variety; chop a variety of fresh herbs (I used parsley, sage, thyme, and tarragon). Depending

on the size of the Chèvre log you want to make, will vary the size of the cheese cloth. I used a piece of cheese

cloth that was 8” x 5” and covered the center section with the herbs leaving a inch on all sides.

3. Spoon the cashew cheese (now Chèvre) in a line down the center of the herbs. Using the cheese cloth, wrap

the herbs around the Chèvre cheese creating a log shape. Tie both ends with twine and refrigerate for 6-8

hours until firm.

4. For the garlic and sundried tomato variety; line a small bowl with cheese cloth. Puree six sundried

tomatoes until smooth and spread over bottom of bowl on top of cheese cloth. Add 1 tsp chopped garlic to ½

cup of the cashew Chèvre cheese. Put the ½ cup Chèvre cheese with garlic on top of the sundried tomatoes in

bowl. Smooth out the top and cover with the sides of excess cheese cloth. Refrigerate for 6-8 hours. Use the

cheese cloth to help unmold the cheese from the bowl.

5. Place on cheese board and garnish with fruit and crackers!

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iEat Green - Clark Barlowe- Heirloom Restaurant - 11.10.16

November 10th, 2016

Clark began his culinary career in his hometown of Lenoir, NC, where his family, which can be traced back 7 generations in North Carolina, was a constant source of inspiration for traditional Southern cooking techniques and ingredients.  Before attending Johnson and Wales in Charlotte, NC, Clark worked at a small local eatery, Bud’s Pub, in Lenoir.  While attending culinary school in Charlotte, Clark worked for legendary Charlotte restaurateur Frank Scibelli at Mama Ricotta’s.  Clark also had stints at some of the world’s top restaurants, including The French Laundry, in Napa, California, and El Bulli, in Spain.  Clark name his two most formative kitchen experiences as his time at Chez Pascal in Providence, RI, under Che Matt Gennuoso, and his time spent managing for Clyde’s Restaurant Group, in Washington, DC.  Clark has also appeared on The Food Network’s Chopped and Beat Bobby Flay.  He was most recently responsible for revamping North Rock Restaurant in Bermuda before returning to North Carolina to open his dream restaurant- Heirloom.  With a passion for changing food culture in the United States, Clark spends his time as an active member of several non-profits in Charlotte.  He served as a board member of Green Teacher Network (GTN), which works to advance academics, health and sustainability through school gardens and outdoor learning.  GTN collaborates with over 30 area organizations in support of school gardens, composting, and growing natural environment. They maintain a network of over 2,000 educators throughout 185 schools in the Charlotte area. Clark is also a founding member of the Mecklenburg Community Food Health Coalition, which brings together partners from the private and public sectors, including the Mecklenburg County Department of Public Health, to deal with food policy issues in Mecklenburg County. Clark is also an adjunct professor in Regional American Cuisine, Contemporary Cuisine, and Latin Cuisine at the International Culinary School at the Art Institute in Charlotte, NC.  With a primary focus on serving the best North Carolina foods and beverages, Clark enjoys creating original and unique dishes that reflect his travels and training. Clark is an avid forager and when he is not in Heirloom’s kitchen, he can most likely be found in NC forests and fields, sourcing ingredients for Heirloom’s menu.

 

Three Bean Portobello Mushroom Tamales- GF, Vegan

Makes 25 small tamales, plus 1 qt. of chili (or double the dough for 2x tamales)

1- 6 oz. package of dried corn husks, soaked in hot water for 40 minutes

For the Dough

2 ½ cups masa harina

1 ½ cups hot water

1 cup cold coconut oil

2 teaspoons baking powder

1 ½ teaspoon sea salt

1 cup vegetable broth

In a large bowl, stir the masa harina with the hot water until moistened; let cool. In the

bowl of a standing electric mixer, using the paddle blade, mix the coconut oil with the

baking powder and salt at medium speed until fluffy, about 3 minutes. With the machine

on, add the corn masa mix, in golf-ball- size lumps, then drizzle in the vegetable stock and

beat the masa until completely smooth. Increase the speed to high and beat until fluffy,

about 3 minutes; the texture should resemble mashed potatoes. Cover the bowl with a

damp towel and set aside until ready to use.

For the Chili Filling:

Olive oil

2 large onions, (or 4 small onions)

1 chopped yellow bell pepper

1 chopped red bell pepper

1 chopped jalapeño pepper

1 chopped Serrano pepper

3 Portobello mushroom

2 cups fire roasted corn (frozen pack)

1 can fire roasted tomatoe with chile

2 teaspoon chili powder

1 teaspoon salt

2 teaspoon cumin

½ teaspoon red pepper flakes

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1 can organic pinto beans

1 can organic kidney beans

1 can black beans

1/2 cup chopped cilantro

Using a large heavy skillet (I use my cast iron pan) sauté the onion in olive oil, until

translucent. Add the peppers and garlic and continue cooking until soft. Add all of the

spices, the Serrano peppers and the corn, and cook for 10 minutes, until all of the flavors

come together. Add the beans and cilantro. Cook for 10 more minutes, allowing the

flavors to meld. Adjust spices to your taste.

For the Sauce:

1 small green bell pepper

1 small yellow bell pepper

1 chopped jalapeño

1 chopped Serrano

1 chopped Red onion

½ cup cilantro

¼ cup cacao nibs

Salt to taste

1 can Fire roasted tomatoes with chili

1 Tb garlic

Place all sauce ingredients into the blender, and blend on high until smooth.

To Assemble the Tamales:

Remove a corn husks from the water and pat dry. Working in batches of 4, lay the husks

on a towel and spread about 2 tablespoons of the dough in an even layer across the wide

end of the husk, creating a rectangle of dough. Leave about 1/2-inch border on the edges.

Spoon about 1 tablespoon of the chili filling in a line down the center of the dough. Roll

the husk so the dough surrounds the chili filling, then fold the bottom under. Use 2 corn

husks and rip them into thin strands, creating pieces of corn twine, to use to tie up the

tamales. Tie the tamales, around the center, using the thin strips of a corn husk. Repeat

until all husks, dough and filling are used.

To Cook the Tamales:

Using a deep stock pot, with a steamer in the bottom, fill the pot with water, just coming

up to the bottom of the steamer. Make balls of tin foil to fill in the side gaps. Cover the

steamer and the tin foil balls with a thin layer of corn husks. Stand the tamales upright on

their folded ends, tightly packed together, securing them with more tin foil balls on the

sides to prop them up. Cover, place over high heat and bring to a boil. Steam for 15

minutes. Reduce the heat, partially remove the lid, and simmer for 1 ½ hours. Serve the

tamales warm with the sauce on the side.

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iEat Green - Sally Edwards- Chemical Footprint Project - 11.03.16

November 3rd, 2016

Dr. Sally Edwards has many years of experience in engaging a wide range of stakeholders to promote the environmental health of communities and develop safer and greener products. She is a senior research associate at the Lowell Center for Sustainable Production at the University of Massachusetts Lowell. She is a co- founder of the Chemical Footprint Project, which is designed to recognize corporate leadership in the use of safer chemicals. Sally facilitates the work of the Green Chemistry and Commerce Council’s Retailer Leadership Council, whose mission is to promote safer chemicals, materials and products across retail supply chains. Eight major retailers are active participants in the RLC. Sally also serves on the board of directors for Women’s Voices for the Earth. Sally holds a MS in Environmental Health Science from Harvard University and a BA in Human Biology from Stanford University. She completed her doctorate in Work Environment at the University of Massachusetts Lowell. Her book, Beyond Child’s Play: Sustainable Product Design in the Global Doll-Making Industry, was published in 2009.

Stuffed Delicata with Vegetables and Wild Rice

Pre-heat oven to 375 degrees.

Ingredients

4 zucchinis or summer squash, inside scooped out and diced

1 onion, chopped

2 carrots, diced

1 Tbs. chopped garlic

2 t. grated ginger

2 peppers, diced

1 ½ cups broccoli florets

2 small baby Japanese eggplants, diced and steamed

1 can Canneloni beans, drained and rinsed

1 cups cherry tomatoes

1 cup baby Bella mushrooms, quartered

½ cup white wine

1 ½ cups kale, chopped

1 t. cumin

3 Tbs. tamari

Olive oil

1 t. salt

½ t. pepper

1 Tbs. chopped cilantro

2 Tbs. chopped parsley

2 cups cooked wild rice

1. Cut squash in half lengthwise. Brush with olive oil. Lay face down and roast in 375 degree oven for

15 minutes. When soft, remove from oven and let cool.

2. Meanwhile, sauté onions in olive oil till translucent, with garlic and ginger. Add carrots and cook for

4 minutes. Then add broccoli, steamed eggplant and peppers. Cook for 5 more minutes.

3. Add Canneloni beans, cherry tomatoes and mushrooms.

4. Add the kale and white wine.

5. Add tamari, salt, pepper and cumin. Continue cooking for 5 more minutes.

6. Add the Wild Rice, parsley and cilantro

7. Fill zucchinis with vegetable mixture.

8. Bake at 375 for 15 minutes.
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