iEat Green - Lorrie Clevenger - 12.21.17

December 21st, 2017

Lorrie Clevenger is an organic farmer and co-owner of Rise & Root Farm in Chester, NY. She is the Development Coordinator for WhyHunger, a national nonprofit organization, connecting people to nutritious, affordable food while supporting grassroots solutions that inspire self-reliance and community empowerment. Prior to owning Rise & Root Farm, Lorrie spent two years farming in Santa Cruz at the University of California Santa Cruz Center for Agroecology and Sustainable Food Systems (CASFS). Lorrie was a community gardener at Taqwa Community Farm in the Bronx for several seasons. She is a founding member of Black Urban Growers (BUGs), an organization committed to building networks and community support for black growers, and she served as the Volunteer General Coordinator for their first annual Black Farmers & Urban Gardeners Conference in 2010.  Lorrie is also a founding member of Farm School NYC and has remained part of the Executive Board since its inception in 2008, helping to develop curriculum and programming around innovative urban farming education.    Her career in food sovereignty work began in 2007 with Just Food, where she supported the work of diverse NYC communities through CSAs, community-based farmers markets, and advocacy around local food and community gardens. Her relationship to Just Food spanned a range of roles including Board member, Brooklyn's Bounty Market Coordinator, Administrative Assistant and Website Manager.  She also was the first Capacity Building Coordinator for WhyHunger's Grassroots Action Network Program.  At WhyHunger, Lorrie provided resources, information and networking opportunities to strengthen and support thousands of community based organizations across the country. She also managed the development and implementation of the Community Learning Project for Food Justice (CLP), a nationwide peer-to- peer mentoring service.

 

Beet & Radish Greens and Avocado Pate
2 cups of steamed greens, combination of radish greens and beet greens
1 onion, chopped
2 stalks celery, chopped
½ cup walnuts
1 t. chopped garlic
¾ cup cilantro
¼ t. pepper
1 avocado
1 t. cardamom
1 t. fenugreek
½ t. coriander
¼ t. cayenne
juice from 1 lime
1. Steam the radish and beet greens for 5 minutes and immerse in ice water to lock in flavor and color. Squeeze out water. Measure the greens, you want to have 2 cups total.
2. Meanwhile, sauté onions and celery in cast iron pan, without any oil. Use a little water if it starts to stick. Cook until caramelized and light brown in color.
3. Pulse the greens, onions and celery in food processor until finely chopped. Add cilantro, spices and garlic and pulse some more.
4. Add the walnuts and pulse until fully blended.
5. Add avocado and pulse some more, scraping down sides to fully blend. until a smooth puree remains.
6. Serve with tortilla chips, pita chips, crudités or crackers.

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iEat Green - Chef Charles Carroll - 12.14.17

December 14th, 2017

Chef Charles Carroll is an award-winning chef who travels the world speaking on championship thinking and personal greatness. Past president of the World Association of Chefs Societies, he’s been lauded by five U.S. presidents for his work with U.S. troops abroad. A luminary of the Culinary Olympics, held every four years in Germany, he is currently executive chef of Houston’s prestigious River Oaks Country Club. In addition to his book, The Recipe: A Story of Loss, Love and the Ingredients of Greatness, he also the written award-winning books, Leadership Lessons from a Chef (Wiley2007) and Tasting Success: Your Guide to Becoming a Professional Chef (Wiley 2010) In 2011 Chef Carroll founded Operation HOT (“Honoring Our Troops”), putting on a series of Vegas-style shows and presenting a home-cooked Cajun meal for thousands of U.S. troops in the middle of a war zone in Afghanistan and giving away more than seven tons of gifts. Chef Carroll was personally commended by for his work U.S. Presidents Jimmy Carter, George H.W. Bush, Bill Clinton, George W. Bush, and Barack Obama.

 

Four Bean Vegetable Chili

1 cup dry organic pinto beans
2 cups dry organic red kidney beans
2 cups dry organic black beans
1 cup dry organic cannellini beans
5 bay leaves
1-2 large pieces of kombu seaweed
1 Tbs. salt
1 can small tomato paste
2 organic onions, chopped
4 long green organic peppers, chopped
½ cup shredded carrots
2 Tbs, minced garlic
1 large can organic fire roasted diced
tomatoes
olive oil
1 small can organic fire roasted diced
tomatoes
1 small can organic fire roasted diced
tomatoes with chili peppers
2 t. salt
2 t. smoked paprika
3 t. chili powder (add more if you want it
spicier)
3 t. chipotle powder
1 jalapeno pepper chopped
2 habenerp peppers, chopped
4 cups broccoli florets, cut small
1 Tbs. Tamari
1- 8oz block of tempeh
3 Tbs. fresh, chopped cilantro

Start by soaking the beans over night in filtered water. Soak the black beans separately,
since they need to cook a little longer than the other beans. The next day, drain the beans. Put the black beans, Kombu, salt and Bay leaves into a heavy stockpot and fill it with filtered water, 2” above the beans. Set the other beans to the side. (You will add them to the black beans in 45 minutes) Bring the water to a boil and reduce the heat to a simmer. Cook for 45 minutes, then add the other beans into the pot. Add enough water into the pot to cover the beans by 2” inches. Bring back to a boil and then reduce to a simmer again. Cook for another 1-1/2 to 2 hours, until the beans are soft. If your beans are old (as mine were) it will take longer for them to cook fully!) You can also cook them in a pressure cooker, but my pressure cooker isn’t large enough for this many beans.

Once the beans are soft, sauté the onions in a large cast iron pan until carmelized. (You can use a little olive oil or dry sauté them, using a little water as needed) Then add the peppers and garlic, and continue sautéing until soft. Add the tomato paste and spices to the pan and cook for 5-10 minutes, allowing the tomato paste to brown. Meanwhile, pulse the tempeh in a food processor until it is fully chopped into tiny pieces. Lay out on a cookie sheet, lined with parchment paper and brown in a 375 degree oven until golden brown.

Transfer the tempeh and the onions, peppers and tomato paste to the pot of beans. Add the shredded carrots, tamari, salt, and cans of diced tomatoes to the pot of beans. Bring to a boil and again reduce the heat. Add the broccoli and cilantro and let it simmer for 15 minutes, allowing the flavors to meld. Taste the chili and adjust the spices to your liking, adding more chili powder, chipotle powder or cumin as desired. Let simmer for 15 more minutes, stirring occasionally, not allowing the bottom to stick. Taste again and adjust if desired. Serve with organic brown rice, or over brown rice pasta!

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iEat Green - Annie Novak - 12.07.17

December 7th, 2017

Annie Novak is founder and director of Growing Chefs, field-to- fork food education program; the Manager of the Edible Academy at the  New York Botanical Garden, and co-founder and farmer of Eagle Street Rooftop Farm in Greenpoint, Brooklyn in partnership with Goode Green and Broadway Stages. She is the author of The Rooftop Growing Guide: How to Transform Your Roof into a Garden or Farm, published by Ten Speed Press. A passionate educator, Annie teaches locally & nationally, and has spoken at conferences around the country on the connections between people, food and ecology, and the benefits of urban agriculture. Annie writes in her own words for The Atlantic, Rodale’s Organic Life Magazine, Wilder Quarterly, and Diner Journal.

Stuffed Squash with Asian Tempeh

and Vegetables

Pre-heat oven to 375 degrees.
Ingredients
2 delicata squash, inside scooped out and diced (can substitute summer squash or zucchini)
2 baby butternut squash, inside scooped out and diced
1- 8 oz block of your favorite tempeh, cut into cubes
1 onion, chopped
1 cup diced carrots,
2 teaspoons chopped garlic
2 teaspoons grated ginger
½ yellow pepper, diced
1 ½ cups broccoli florets
2 Tbs. tamari
1 Tbs. Mirin
Olive oil
2 Tbs. chopped parsley
2 cups cooked brown rice mixed with wild rice
1. Cut squash in half lengthwise. Scoop out seeds, and some of the inside flesh. Place in pyrex pan with
a little water. Cover with parchment paper and roast in 375 degree oven for 15-20 minutes. When
soft, remove from oven and let cool.
2. Meanwhile, in cast iron pan, sauté tempeh in olive oil till golden brown. Turn over each piece and
sauté the other side until golden brown. Splash with tamari (about 1 Tbs) and remove from pan. Set
aside.
3. Wipe out pan, and sauté onion in olive oil until translucent. Add the carrots and the inside pieces of
squash. Cook for 5 minutes. Then add the broccoli. Add the garlic and ginger. Cook for 5 more minutes.
4. Add the peppers
5. Add the Mirin and Tamari.
6. Add the tempeh back into the pan.
7. Add the Wild Rice, and parsley.
8. Fill squashes with vegetable mixture.
9. Bake at 375 for 10 minutes.

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