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

olive oil

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)

olive oil

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.
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