iEat Green - Jennifer Harris - 01.26.17

January 26th, 2017

Dr. Jennifer L. Harris is Director of Marketing Initiatives at the Rudd Center for Food Policy and Obesity and Associate Professor in Allied Health Sciences at University of Connecticut. She leads a multidisciplinary team of researchers who study food marketing to children, adolescents, and parents, and how it impacts their diets and health.  Dr. Harris received her B.A. from Northwestern University and M.B.A. in Marketing from The Wharton School. Before returning to graduate school, she was a marketing executive for eighteen years, including at American Express as a Vice President in consumer marketing and as principal in a marketing strategy consulting firm. Dr. Harris completed her PhD in Social Psychology at Yale University with Dr. John Bargh and Dr. Kelly Brownell. Dr. Harris is a leading expert on food marketing to youth, and her research is widely used by the public health community and policymakers to improve the food marketing environment surrounding children and adolescents in the United States and worldwide. Specific areas of research include monitoring and evaluating the amount, types, and nutrition quality of food and drinks marketed to youth and families; the psychology of food marketing and its impact on health behaviors; and identifying effective policy solutions. Her current research focuses on targeted marketing and health disparities affecting black and Hispanic youth; new forms of marketing targeted to youth on social media and mobile devices; and effects of food marketing on what and how parents feed their babies and young children. 

 

Serves 6-8 people.

Spicy Black Bean Soup

Ingredients:

2 cups Black Turtle Beans, soaked over night

11 cups water

14 cloves garlic

1 onions, chopped

1 red peppers, chopped

½ red onion, chopped small for garnish

¼ cup Cilantro, chopped fine plus 1 t. for garnish

2 t. cumin

1 t. chili powder

2 t. salt

1 ½ Tb green chili (already sautéed, frozen, jarred or canned)

1 ½ Tb red chilis (already sautéed, frozen, jarred or canned)

1- 2” piece of Kombu (seaweed)

juice of 1 lime

1 can Fire Roasted Tomatoes with Chilis

Frozen Corn- optional, if a chunky soup is desired

Directions:

Soak beans overnight. Drain beans, put in large stockpot with 11 cups of water and kombu, and cook for 2 hours (or longer, until soft) Or, you can use a pressure cooker and cook at high pressure for 30 min. Meanwhile, sauté onions in olive oil until translucent, then add garlic and peppers. When soft, add cumin, chili powder and salt, and sauté for a few minutes. Then add the canned tomatoes and chili peppers, and sauté another few minutes. ( I used already sautéed hot peppers that I had in my freezer from my garden. If you are using fresh jalapeño peppers, add them when adding the other peppers) When beans are soft, add veggies and juice of one lime to beans. Puree with either a handheld stick blender, directly into pot, or transfer to blender. Taste and adjust spices to your liking. Add ¼ cup cilantro. Add some water if soup is too thick. Add more salt, chili powder and cumin, if more spice is desired. Frozen corn can be added, if a chunky soup is desired. When serving, garnish each bowl with chopped red onion, a little cilantro and wedge of lime. (Grated cheddar cheese and sour cream are optional.)

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iEat Green - Tanya Steel- Clean Plates - 01.19.17

January 19th, 2017

Tanya Steel is Editorial Director of Clean Plates, a healthy food and wellness content brand. Tanya is a longtime food journalist. Formerly Editorial Director of Epicurious, Gourmet Live, and Gourmet.com, Tanya joined Clean Plates in 2016. She is also the Award Director for the Julia Child Award, and conceiver of the annual Healthy Lunchtime Challenge & Kids’ “State Dinner” with First Lady Michelle Obama, now in its 5th year at the White House. Formerly, she was an editor at Bon Appetit and Food & Wine, and has written for many publications, including The New York Times. She has authored two cookbooks, the award-winning Real Food for Healthy Kids, and The New York Times’ bestseller, The Epicurious Cookbook. Her third book, tentatively titled Eat The Past: A History of Food for Kids, will be published by National Geographic Kids in 2018. Tanya won a James Beard Award for Journalism, and was inducted into the Digital Hall of Fame. With the help of a talented team, she has won dozens of awards including Webbys, ASMEs, James Beards, and an Emmy. She is the exhausted but proud mother of teenage twin boys.

Vegan Pastitsio with Eggplant

Prep time- 1 hour

8-10 people

EGGPLANT

1 large eggplants, unpeeled and cut lengthwise into 1/2-inch slices

¼ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

TEMPEH SAUCE

2 tablespoons extra-virgin olive oil

1 medium yellow onion, chopped

2 Tbs. chopped garlic, minced

2 - 8 oz. package Soy Tempeh, crumbled (pulse in food processor)

10 baby bella mushrooms- finely chopped

2 assorted peppers- yellow, orange and green- chopped

1 teaspoon dried oregano

¾ teaspoon ground allspice

Pinch of ground cloves

½ t. thyme

¾ teaspoon cinnamon

½ t. nutmeg

1/2 teaspoon kosher salt, plus to taste

Freshly ground pepper

1- 15 oz. can fire roasted tomatoes

1- 15 oz can diced org. tomatoes in juice

10 sundried tomatoes- pureed

2 tablespoon tomato paste

CASHEW SAUCE

2 cups cashews- soaked for 2 hours in water

2 cups water

1 teaspoons sea salt

¼ teaspoon ground nutmeg

1 Tbs. Nutritional yeast

FOR PASTA

1 lb. penne or GF Penne

TOPPING

½ cup Breadcrumbs (use gluten-free breadcrumbs to make this recipe gluten-free)

½ t. salt

½ t. ground garlic

olive oil

1 tablespoon chopped parsley

1 Tbs. nutritional yeast

Vegan Pastitsio with Eggplant

Directions

Bake the Eggplant: Preheat the oven to 450 degrees F. Brush the eggplant slices on both sides with oil and lay out on large baking sheet, lined with parchment paper. Season with salt and pepper. Cover with parchment paper and bake until the eggplant is soft, about 15-20 minutes. Set aside covered. Make the Tempeh Sauce. Line a large baking sheet with parchment paper, sprayed or brushed with olive oil. Pulse the tempeh in a food processor until fully crumbled. Lay out the tempeh on the oiled parchment paper and bake for 10 minutes until golden brown. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, until lightly browned, about 5 minutes. Add the mushrooms, peppers and garlic and continue to cook, stirring frequently, for about about 3 minutes more. Add the baked tempeh, oregano, thyme, allspice, cloves, nutmeg, and cinnamon. Cook, stirring occasionally, for about 5 minutes. Create a space in the center of the frying pan and add the tomato paste, and sundried tomatoes, and cook for a few more minutes, allowing the tomato paste and sundried tomatoes to toast and thicken, before adding the fire-roasted tomatoes and diced tomatoes. Then add the salt and pepper, mix well, and simmer for 10 minutes until the sauce is thickened, stirring occasionally. Make the Cashew Sauce. Drain the cashews. In a blender, puree the cashews with the water, salt, nutritional yeast and nutmeg, until very smooth, scraping down the sides as necessary. Toast the Bread Crumbs. Coat the bottom of a heavy skillet with olive oil. Add the Breadcrumbs, garlic, and salt, and lightly brown for 2 minutes. Remove from heat. Add 2 tablespoons of chopped parsley and nutritional yeast. Assemble the Pastitsio. Lower the oven to 350 degrees. Spray a 10 x 15 x 2-inch Pyrex casserole pan with olive oil. Scatter ½ of the breadcrumbs over the bottom of the pan. Put ½ of the pasta in casserole pan. Cover with ½ of the eggplant slices and half of the Tempeh Sauce. Put in the remaining pasta and lay out the remaining eggplant slices on top. Cover with the remaining Tempeh mixture. Pour the cashew béchamel sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the remaining breadcrumbs and bake, uncovered, until lightly browned, about 45 minutes. Remove the Pastitsio from the oven and let rest for 10 minutes before serving.

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iEat Green - Charles Platkin- Director of NYC Food Policy Center At Hunter College - 01.12.17

January 12th, 2017

CHARLES PLATKIN, PhD, JD, MPH, is one of the country’s leading nutrition and public health advocates, whose syndicated health, nutrition and fitness column, the Diet Detective appears in more than 100 daily newspapers and media outlets. Dr. Platkin is also the  founder of DietDetective.com, which offers more than 500 articles and interviews on nutrition, food, and fitness. Platkin is a health expert and blogger featured on Everydayhealth.com, Active.com and Fitnessmagazine.com. Additionally, Platkin is a Distinguished Lecturer at the Hunter College in New York City and the Director of the New York City Food Policy Center at Hunter College.

 

Winter Squash Croquettes with Tofu and Quinoa

Preheat oven to 375*

Makes 20 Croquettes

Prep time- 1 hour

Ingredients

Olive Oil

2 cups roasted Winter squash, Kaboucha,

butternut, or acorn

1 Onion, chopped

3 carrots, chopped fine

10 cloves garlic, chopped fine

2 stalks celery, chopped fine

2 cups chopped broccoli

1 cup quinoa, cooked w/ 1-1/2 cup water

1 cake, extra firm Tofu, (16-20 oz.) pressed

between a dish towel to remove water

¼ cup fresh chopped dill

¼ cup fresh thyme

¼ cup parsley, fresh chopped

1 Tbs. rosemary

10 sage leaves, chopped

2 Tbs tamari

2 Tbs Aji Mirin (sweet rice wine)

½ t. salt

½ t. pepper

¼ cup nutritional yeast

1 cup organic corn flakes

1 cup tortilla chips

¼ cup chopped chives

Sauté chopped onion in Olive oil until translucent. Add carrots, celery and chopped garlic. and continue cooking until soft. Add Mirin and tamari and cook for 5 more minutes. Add broccoli and all of the herbs, and continue cooking for another 5 minutes. In food processor, pulse the tofu until it is crumbly. Add it to the vegetables and continue cooking for another 10 minutes, until all of the moisture has evaporated. Add the 2 cups of roasted squash to the pan and mix well to incorporate it. Add the salt, pepper and nutritional yeast. Taste and adjust seasonings to your liking. In food processor, pulse the corn flakes and tortilla chips until they become the consistency of course bread crumbs. Put in a deep pie pan. Add the chopped chives to the corn flakes. Form patties with the tofu vegetable mixture, and dip it in the corn flakes on both sides. Press into patties and lay out on a cookie sheet, covered with parchment paper. Bake at 375’ for 15 minutes, turn over and bake another 10 minutes. Patties can be made ahead of time and kept in freezer.

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iEat Green - Robert Grillo - 01.05.17

January 5th, 2017

Robert Grillo is an activist, author and speaker. He is the director of Free from Harm, which he founded in 2009 to expose animal agriculture’s impact on non human animals, vulnerable communities and the environment. As a marketing communications professional for over twenty years, Grillo has worked on large food industry accounts through which he acquired a behind-the- scenes perspective on food branding and marketing. Farm to Fable is his first book. He lives in Chicago. For more information, please visit: http://www.freefromharm.org.

 

Vegan Shepherd’s Pie

Feeds 15-20 Guests

Seitan Stew

  • 5 packages seitan, traditional (white wave or Rays brands are good), cut into chunks
  • 2 onion, chopped
  • 6 carrots, cut into wedges
  • 8 portobello mushrooms, sliced
  • 1 butternut squash, cubed
  • 1 red peppers
  • 1 head broccoli, cut up
  • 8 parsnips
  • 1 bok choy, cut up
  • ¼ cup tamari
  • 2 Tbs. minced garlic, plus 1 Tbs minced garlic
  • 1 pk froz organic petite peas
  • 2 Tbs. grated ginger, plus 1 Tbs minced ginger
  • ½ cup nutritional yeast
  • ¼ cup Marsala wine
  • 2 cups water
  • 1 cup parsley
  • 2 t. thyme
  • 1 Tbs. poultry seasoning
  • Salt and pepper to taste
  • olive oil
  • 3 lbs Russet potatoes, cut into large chunks
    • Mashed Potatoes
    • ¼ cup olive oil
    • 4 cloves garlic, minced
    • 2 cups coconut milk

salt and white pepper to taste olive oil to brush on top Sauté onions, parsnips and carrots in large stock pot with a little olive oil. Add 2 Tbs. garlic and 2 Tbs. ginger. Add butternut squash. Cook for 10 minutes on low. Meanwhile, bring a pot of salted water to a boil. When boiling, add potatoes and cook until soft. Drain, and put in large bowl. Sauté garlic in 1 Tbs. in olive oil and until soft, ( careful not to let it burn). Using a potato masher, mash the potatoes, adding the garlic, coconut oil and coconut milk. Salt and pepper to taste. In a cast iron frying pan, sauté the seitan in a little olive oil with 1 Tbs. of garlic and ginger until golden brown. Deglaze with the Marsala wine and let simmer for 1 minute. Add to pot, with broccoli, mushrooms, peppers, and bok choy. Add water . Add nutritional yeast, and tamari. Add froz peas and cook for 10 more minutes. Transfer mixture to oven safe casserole pan and top with mashed potatoes. Brush the potatoes with olive oil and bake in oven at 375 for ½ hour, or until peaks of potatoes are golden brown.

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