iEat Green - Barry Estabrook – Author of TomatoLands: How Industrial Ag Destroyed Our Most Alluring Fruit - 06.28.18

June 28th, 2018

Barry Estabrook – Author of TomatoLands: How Industrial Ag Destroyed Our Most Alluring Fruit Landline number- 

Bio: Youthful stints doing slug labor on a midwestern dairy farm (hot!) and being tossed about on a commercial fishing boat off Nova Scotia (frigid!) taught me that writing about how food is produced is a hell of a lot easier than actually producing it. For several blissful years, I received a steady paycheck from the late, lamented Gourmet magazine. Now I write for the New York Times, Saveur, Epicurious, OnEarth, AtlanticLife.com-- pretty much anyone who will pay me. I also blog at www.politicsoftheplate.com, which received the 2011 James Beard Award for best food blog. I live on a 30-acre plot in Vermont where I putter around in a large vegetable garden (a great place for a procrastinating writer), tend a small flock of laying hens, make maple syrup, and brew some of the vilest hard cider on the planet.

Tofu and Broccoli with Walnut Sauce

1 cake extra firm organic tofu, cut into cubes
2 Tbs. coconut oil
1 onion, sliced thin
2 carrots, cut into wedges
2 celery, diced
2 t. Khmeli Suneli (available online)
2 t. minced ginger
2 t. minced garlic
1 bunch broccoli, cut into florets
1 cup froz. peas
¼ cup sherry
1 Tbs. tamari
Sauce
1 cup walnuts- toasted
6 cloves garlic
1 Tbs. tamari (to taste)
1 cup water
¼ t. salt
1 t. Khmeli Suneli
1 Tbs. pomegranate molasses
¼ cup parsley
Lay out tofu cubes on dry towel, cover with another towel, and press lightly, to dry.
Heat 1 Tbs. coconut oil in wok. When oil is hot, add the tofu, and sauté until golden brown on one
side, turn over sauté other side. Add the 2 t. of Khmeli Suneli to the tofu and cook for 3 minutes. Add
the onions, celery and carrots, garlic and ginger, and sauté for another 5 minutes. Add the broccoli and
cook for another 5 minutes. Add the sherry and tamari and continue cooking for another 5 minutes,
until vegetables are cooked all the way through.
Meanwhile, make the sauce. Put all of the ingredients into the food processor, and pulse until smooth.
Pour sauce over tofu and vegetables, and serve with rice, noodles or potatoes. Garnish with chopped
parsley.

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iEat Green - Graham Riches – Author of Food Bank Nations, Professor and Emeritus of University of BC - 06.26.18

June 26th, 2018

Graham Riches, is emeritus professor of social work at the University of British Columbia. He was a VSO volunteer in Sarawak (1960-61) before studying at Cambridge and LSE, later practicing community work in London and Liverpool (UK) then teaching social policy as a social work educator in Hong Kong (HKU), Australia (James Cook University) and in Canada at the University of Regina, the University of Northern British Columbia and as a former director of the UBC School of Social Work (1998-2008). His research lies in the fields of poverty, human rights and social policy within Canada and the rich world focusing on the politics of hunger (food insecurity), corporate charity (food banking) and the right to food. In 1985 he first wrote about food banks and their introduction to Canada from the USA in a book entitledFood Bank and the Welfare Crisisfollowed by two edited texts onFirst World Hunger(1997 & 2014), and his most recent bookFood Bank Nations. Poverty, Corporate Charity and the Right to Food(2018). He has been an invited speaker at conferences or consultations in Australia, Canada, Finland, Germany, Hong Kong, Italy (FAO), New Zealand, Spain, Scotland, Sweden, the UK and USA and continues to be active in writing and public speaking within Canada and internationally about domestic hunger, corporate charity, public policy and the human right to adequate food.

 

Spring Vegetable Primavera

1- 16 oz. package of organic whole wheat pasta;
1 onion, diced
1 carrot, diced
1 celery stalk, cdiced
½ yellow pepper, diced
1 large bunch of broccoli rabe
1 bunch Asparagus, bottoms trimmed off, and cut into 1” pieces on angle
4 white mushrooms
olive oil
¼ white wine
1 head garlic, chopped fine
¼ cup chopped Italian parsely
1 Tbs. Tamari
¼ cup tomato paste
¼ t. red pepper flakes
2 Tbs. capers
¼ cup Kalamata olives, cut in half
Salt and pepper
1. Cook pasta al dente, reserving ½ cup of pasta water
2. Cover bottom of cast iron pan with olive oil. Sauté onions, carrots and celery in
olive oil for 5-7 minutes, until soft.
3. Add the garlic, yellow pepper and broccoli rabe and sauté 2 minutes.
4. Add the mushrooms, and cook for 2 minutes. Add more oil if needed, or use
water instead.
5. Push all of the vegetables to the side, and add the tomato paste to the center of
the pan. Cook for 5 minutes, allowing the flavor of the tomato paste to ripen.
6. Add the asparagus and white wine, capers, olives, and salt and pepper to taste.
7. Add pasta and finish cooking in the sauce, adding 2 Tbs. of the pasta water at a
time, until desired consistency of sauce.
8. May be serves with fresh, shaved Parmesan Cheese or vegan Parmesan Cheese
alternative

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iEat Green - Pat O’Neill- Founder and CEO to Amp Your Good - 06.14.18

June 14th, 2018

Patrick O’Neill is the Founder and CEO of Amp Your Good (Amp Your Good is a Founding Partner of the #GiveHealthy Movement). After graduating from West Point and serving on active duty in the US Army, he began a private sector career spanning real estate, energy, technology and social enterprise. He has founded, co- founded and led several companies and has served on the board of directors of for profit, not for profit, public and private companies. His mission driven work began in his local church while growing up, continued at West Point, in the US Army, via his support of various non-profit organizations during his career and through youth sports coaching and mentoring. Amp Your Good combines Pat’s passion for disruptive technology, health and for making a difference in the lives of others. He is married and has four children - 2 boys and twin girls. He enjoys skiing, science fiction, youth sports and cooking.

Banana, Chocolate and Raspberry Mousse with Chocolate Drizzle

Banana Filling:
1 cake Silken Tofu, pressed
2-3 bananas
¼ cup maple syrup
¼ cup coconut oil
1 teaspoons vanilla
Chocolate Filling:
1 cake Silken Tofu, pressed
½ cup coconut milk
1-teaspoon vanilla
¼ cup coconut oil
¾ cup Maple Syrup
1 ½ cups Cacao powder
Raspberry Filling
1- 12 oz package froz. organic Raspberries
1 cake silken tofu, pressed
½ cup raspberry liqueur, such as Chambord
¼ cup maple syrup
¼ cup coconut oil
1 t. vanilla
pinch of salt
Chocolate Drizzle-
½ cup Raw Cocoa Powder
½ cup maple syrup
2 Tbs. coconut oil
½ teaspoon vanilla
Directions:
Combine the ingredients for each layer separately in food processor. Pour filling into clear cups, one layer at a
time. Refrigerate for 30 minutes, before drizzling with chocolate. Return to refrigerator for 2 hours, before
serving.

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iEat Green - Chef Sara Boan & Chef Linda Soper-Kolton – Catskill Animal Sanctuary - 06.07.18

June 7th, 2018

Sara Boan has been a vegan chef and culinary instructor at Catskill Animal Sanctuary since 2016. Born and raised in the Appalachian foothills of southeastern Ohio, Sara learned to cook in the kitchens of her mother and grandmothers, where she learned the importance of home-grown ingredients, time around the table with family and friends, and infusing every dish with love. She continues this legacy in her sold-out cooking classes and popular food demonstrations, where she showcases delicious vegan recipes with a side of compassion and kindness. Sara holds degrees and certificates from Ohio University, The Natural Gourmet Institute for Health and Culinary Arts, and the Academy of Culinary Nutrition. Sharing her passion for delicious plant-based foods and living a compassionate vegan lifestyle are the great joys in her life. When she's not cooking, you can find her knitting and spinning with vegan fibers, snuggling with her cats, and spending time with her partner.

Linda Soper-Kolton came to Catskill Animal Sanctuary in 2012 as a guest chef, intending to teach Compassionate Cuisine cooking classes for a season and then return to operating her vegan café in Fairfield, Connecticut. Lured by the magic of the sanctuary, Linda stayed to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food. Six years later, she continues to strategize, teach, blog, and kiss pigs. Unlike many chefs, Linda did not grow up at the knee of a family matriarch in the kitchen. Instead, early family memories of potatoes boiled without water, Friday’s clean-out-the-fridge “spaghetti surprise,” and holiday mashed potatoes made with milk powder and potato flakes inspired Linda to learn how to cook out of sheer necessity. In the humble kitchen of her first apartment, Linda spent nights baking, roasting, and simmering. She eagerly shared these meals and treats with roommates and co-workers. With “food is love” as her mantra, cooking and feeding became her way of nurturing and connecting with others. In midlife, she fulfilled a lifelong dream of becoming a chef when she graduated from the Natural Gourmet Institute for Health and Culinary Arts. Combining a certification from the Institute for Integrative Nutrition as a holistic health coach and a lifelong love of nature and all its beings, Linda is driven to love and influence others through compassionate, plant-based

Crispy Sesame Tofu with Spring Asparagus Stir-Fry
olive oil
1 block Organic tofu
4 ¼ tsp. ginger, minced
4 ¼ tsp. garlic, minced
¼ cup mirin
¼ cup tamari
2 Tbs. dark sesame oil
2 t. hot sesame oil (optional)
2 Tbs. toasted sesame seeds
1 onion, cut into slivers
1 carrot, chopped
1 bunch broccoli, cut into florets
1 bunch Asparagus, cut into 2 inch pieces
1 bunch kale, chopped
½ c frozen corn
4 scallions, thinly sliced, for garnish

1. Cut block of tofu into thirds and lay on dish towel to absorb water. Cover with
another dish towel and press lightly. Then cut into cubes.
2. In a cast iron pot, heat olive oil, then add tofu cubes and sauté until slightly
browned. Add 2 tsp ginger and 2 tsp garlic and sauté a few minutes more.
3. Add mirin, tamari, sesame oils, and sesame seeds.
4. Meanwhile, in a wok, sauté onion in olive oil until translucent. Add carrots and
continue frying, adding more olive oil as needed.
5. When soft, add 2 tsp garlic and 2 tsp ginger. Add broccoli and continue cooking
until soft.
6. Add the kale, and corn and sauté 2 minutes.
7. Deglaze pan with mirin and tamari.
8. Add dark sesame oil, hot sesame oil, and tamari to taste. Remove vegetables
from wok and place on a platter.

9. Using the same wok, add a little bit of olive oil, asparagus and remaining garlic
and ginger, sauté for 2 minutes, splash with mirin and tamari. Remove
asparagus and place on top of other vegetables.
10. Serve on platter with sesame tofu.
11. Garnish with scallions and serve with brown rice or other grain.

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