Julie Castillo is a college anthropology instructor, children’s enrichment instructor, writing instructor, enrichment curriculum designer, entrepreneur, writer, and futurist. She holds an MA in sociocultural anthropology from Catholic University with a specialty in gender studies and ethnopsychology. Julie is also a fourteen-year veteran of the publishing industry, co-writer of two novels and thirteen nonfiction books—including two New York Times bestsellers—biographer for Minnesota Governor Jesse Ventura, and chronicler of Ripley’s Believe It or Not! She has taught creative writing and publishing at local community colleges since 2007. Julie is an accomplished teacher and speaker who brings a vibrant enthusiasm to her presentations. Students have described her as “a great teacher with a loving personality,” and a “most enjoyable instructor.” Julie Castillo writes Eat Local for Less from the reader-friendly point of view of a suburban mom, but also from the perspective of a social scientist and futurist. In contrast to the chorus of strident voices on many sides of the food debate, Julie frames the discussion of alternative foods in positive terms and peaceful language. In Eat Local for Less, Julie helps readers gain the practical knowledge they need to act on their choices, and also validates their decision by showing how local eating helps to create a healthier, happier, fairer, and more sustainable society. 

 

Orange Ginger Tofu Over Asian Vegetables

with Cous Cous

For Tofu

1 cake extra firm organic tofu, cut into 12 slices, ¼”

thick

½ cup orange juice

1Tbs. Honey

1 t. tamari

1 Tbs. apple cider vinegar

2 t. minced ginger

2 t. minced garlic

For Cous Cous

1 cup W.W. cous cous

¾ cup orange juice

½ cup water

2 tsp. ginger, minced

¾ tsp, salt

1 cup chick peas

½ cup diced carrots, cut into ¼” pieces

½ cup froz. org. peas

¼ cup raisins

For Vegetables

1 onion, cut in half, then sliced into crescent moons

2 t. garlic, minced

2 tsp. ginger, minced

1 carrot, cut into julienne strips

1 small head broccoli, cut into floret’s

2 cups greens- (spin, kale, chard, bok choy, etc.)

½ cup snow peas

½ red pepper, sliced into this strips

1 t. cumin

¼ t. Chinese Five Spice

¼ cup Orange Juice

2 Tbs. Tamari

2 Tbs cilantro, chopped

2 Tbs, Italian Parsley, chopped

¼ cup blanched almonds

1. Lay out tofu slices on dry towel, cover with another towel, and press lightly, to dry.

2. Pour boiling water over the raisins and let soak for 10 minutes. Drain

3. Combine ¾ cup orange juice, ½ cup water, 2 t. ginger, salt and chickpeas in saucepan and bring to a boil. Add the diced carrots and cook 3 minutes. Add the peas and cook 1 minute, then add the cous cous, stir, cover pot, and remove from heat. Let stand for 10 minutes. Stir in the drained raisins.

4. Meanwhile, cover bottom of cast iron frying pan with oil, and sauté the tofu slices until golden brown on each side. Remove from pan and set aside

5. Add a little more oil to the cast iron pan, and add the 2 t. of ginger and garlic. Sauté for 3 minutes and then add the OJ, honey, apple cider vinegar and tamari. Cook for 1 minute, then add the tofu slices back into the pan, and reduce heat to simmer. Cover and let simmer for 10 minutes, careful not to let it burn!

6. Meanwhile, cover bottom of wok with oil. When oil is hot, add the onions, carrots, ginger and garlic. Cook until the onions and carrots are soft, then add the cumin, Chinese Five Spice and 2Tbs. Tamari. Continue cooking at med. high heat, stirring constantly for 3 more minutes. Add the broccoli and the greens, cook for a few minutes, then add ¼ cup orange juice.

7. When vegetables are cooked (they should be cooked, but not too soft), add the red pepper and snow peas, parsley, cilantro, and almonds. Adjust S + P to taste

8. Garnish with orange wedges

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