Roasted Tempeh and Broccoli with Walnut Sauce

Pre-heat oven to 400* 1 package 3-Grain Tempeh 1 Tbs. Olive oil Spash of tamari

1 onions, sliced into crescent moons 1 broccoli, cut into floweret’s 4 cloves garlic 1 cup walnuts olive oil ½ tsp. cumin ½ t. salt ½ t. pomegranate molasses ½ t. Georgian Saffron ( dried ground Marigold flowers) 1 cup water

Cut the tempeh into quarters, then slice each quarter in half, lengthwise, to make it thinner. Then cut each piece into cubes, (about ½” x ¼“ pieces) In small bowl, toss the tempeh pieces with the 1 Tbs. of olive oil, to coat well. Roast in oven for 15 minutes, until golden brown. Remove from oven and lightly splash with Tamari.

Meanwhile, cover bottom of wok with olive oil. Sauté onion until translucent. Add broccoli and 2 cloves of minced garlic and cook for 5 minutes until broccoli is soft. Lightly splash with Tamari and remove from heat. Add roasted Temph.

Meanwhile, in food processor, puree walnuts, 2 cloves of garlic, cumin, salt, molasses, saffron and water. Pour over Broccoli and serve either room temperature or hot.

Roasted Butternut Squash Tapenade

Ingredients

• 1 butternut squash – washed, peeled and cut into small cubes ¼”
• 1 tbsp. extra-virgin olive oil
• ¼  tsp. dried red chili flakes
• 1 tsp. kosher salt
• 1 onions, Spanish, quartered and sliced 1/4-inch thick
• 1 tbsp. extra-virgin olive oil
• ½  tsp. course salt
• ¼  cup maple syrup
• ¼ cup cider vinegar
• ¼ cup white balsamic vinegar
• 1 Tbs. extra-virgin olive oil
• Coarse sea salt to taste

Preparation

1.     Combine squash and extra-virgin olive oil in bowl and season with the chili flakes and salt.

2.     Lay out on cookie sheet, lined with parchment paper, in one even layer. Roast at 500 degrees for approximately 8-10 minutes, stirring every few minutes, to prevent burning. Cook until lightly colored and tender.

3.     In a medium sauté pan, heat the oil and add the onions. Cook over medium heat, stirring occasionally, until the onions are golden brown. Add the vinegars and maple syrup and reduce heat. Cook until syrupy.

4.     Add squash to the onions and stir well. Transfer to bowl and cool completely.

5.     Top with coarse sea salt.

6.     Serve with crackers and pita chips

Since 2008, he has been the Executive Chef of Wellness in the Schools (WITS), a non-profit organization dedicated to making school food healthy.  As the first chef involved with WITS, Bill has spearheaded its goals by developing nutritious school menus, training cafeteria workers and teaching culinary and nutrition concepts to students, parents and teachers.

Eschmeyer oversees FoodCorps program development, policy, and partnerships. The centerpiece of the organization is an AmeriCorps public service program that places highly motivated young leaders in limited-resource communities of need where they conduct hands-on nutrition education, build and tend school gardens, and bring high-quality local food into public school cafeterias.

While serving as a Kellogg Food and Society Fellow, Eschmeyer created One Tray, a campaign that successfully encouraged Congress and the USDA to expand Farm to School programs. She was formerly the communications and outreach director of the National Farm to School Network and prior to that worked as the project director at the National Family Farm Coalition in Washington, D.C. Eschmeyer has also served as an editor for Food Justice, as a contributor to the documentary Lunch Line, and as the author of several Farm to School publications. Debra works from her 20 acre organic farm, Harvest Sun Farm, in Ohio.

T. L. T. (Tofu, Lettuce and Tomato) Sandwiches

1 cake extra firm organic tofu

½ cup good tasting nutritional yeast flakes

½ tsp. garlic powder

½ tsp. chili powder

safflower oil

Prepare the sandwiches on toasted organic whole wheat bread, mayo, sliced tomato and lettuce.

Seitan and Sauerkraut Sandwiches

1 package Bridge Seitan (or homemade)

organic safflower  or canola oil

Prepare the sandwiches on toasted organic whole wheat sourdough bread, with mustard and warmed sauerkraut.

Julie Negrin, M.S., is a certified nutritionist, cooking instructor, and author of Easy Meals to Cook with Kids. She has been teaching adults and children how to cook for fourteen years. Julie is currently working for The Sylvia Center as the Director of Education and writing curriculum for The Cooking Room. Julie spent five years as the Director of Culinary Arts at the JCC in Manhattan where she developed recipes and curricula specifically for children. She teaches at the Institute of Culinary Education (ICE), Natural Gourmet Institute, Home Cooking New York, New York City public schools, and consults for not-for-profit organizations. She has appeared on Sesame Street and the Today Show with Al Roker.

Vegan Stuffed Peppers

Pre-heat oven to 375 degrees.

Ingredients

3 Tbs Olive Oil

8 large Sweet Bell Peppers (Green, Red or

Yellow) –

1 lb tofu, pressed and cut into tiny cubes

1 Tbs. chopped garlic

1 large onion, chopped

2 carrots, chopped

1 cup chopped mushrooms

1 cup chopped peppers

¼ cup chopped parsley

¼ cup chopped dill

1 Tb. salt

1 t. paprika

4 cups cooked brown rice

1 can of black beans, drained

1 cup of cherry tomatoes, quartered

1 cup chopped Kalamata olives

1 cup chopped walnuts

2 Tbs. organic Worcestershire Sauce

3 Tbs. Tamari

Sauce

1 large can crushed tomatoes

½ cup tomato sauce

½ cup wine

½ cup water

½ t. salt

¼ t. pepper

3 Tbs. parsley

2 teaspoons garlic

3 Tbs. dill

Cut off the tops of the peppers and remove seeds with a spoon.  Chop 1 cup of peppers and set aside. Wrap the tofu in a clean dishtowel and lightly press, to remove excess water.  Cut tofu into tiny cubes, approx. 1/8” diameter. In wok or heavy skillet, heat olive oil. Add tofu and sauté 5 minutes, until golden brown on all sides.  Add 1-tablespoon garlic; continue sautéing for 1 minute, being careful not to burn the garlic.  Add the onions. When translucent, add the chopped carrots and sauté for 3 minutes.  Add peppers and mushrooms and continue sautéing for 5 more minutes. Add paprika, salt, parsley, and dill.  Add the rice, beans, tomatoes, olives, walnuts, Worcestershire Sauce and Tamari.  In Dutch over, combine sauce ingredients.  Fill peppers with rice mixture, and sit them facing up in bottom of pan.  Cover and bake for 1 1/2-2 hours, basting every half hour.

Guest:  Sarah Gabriel

Sarah Gabriel is an author, educator and the managing Director at The Home Grown Institute – organizing community-centered, skills-focused, action-driven events that teach home-scaled sustainable and regenerative practices.  She is also helping organize the Homegrown, “Springing Good Intentions into Action” Conference on March 24th-25th.

Gluten-Free, Dairy Free, Blueberry Banana Muffins

Preheat oven to 350*

2 cups Gluten-free Flour ( 1cup of Bob’s Red Mill and 1 cup Arrowhead Mills)

1 ½ ts. Xanthan gum

1/4 tsp. baking soda

2 ½ tsp. baking powder

½ tsp. salt

2/3 cup organic sugar

1 teaspoon of cinnamon

½ cup of oil

1 teaspoon vanilla

1 ¼ cup mashed banana (about 3)

1 cup blueberries

2 eggs, beaten

In a medium bowl, stir and toss together the GF flours, baking powder, baking soda, salt and cinnamon  Set aside.  In another medium bowl beat together the banana and oil until mixed (don’t worry if the mixture looks lumpy and curdled) then add the sugar and eggs and mix until completely combined.  Add the vanilla. Add the dry ingredients and stir just until blended.  Add the blueberries and fold in.

Prepare a cupcake tin with cupcake liners or spray and dust with GF flour. Spoon into the prepared tins and fill each cup about ¾ of the way.  Bake until a toothpick inserted in the center of a muffin comes out clean.  This should take approximately 15-20 minutes.  Let the muffins cool in the tins for 5 minutes, and then remove.

Yields about 12 standard muffins.

Todays Recipe: Gluten-Free and Dairy Free Chocolate, Almond,  Raspberry Torte

Preheat Oven to 350’

Crust

1 ½ cups ground GF, DF, chocolate wafer cookies

5 Tbs coconut oil

Filling

10 oz can GF, DF almond paste

8 oz bittersweet GF, DF chocolate chips

½ cup coconut milk or almond milk

3 half pints organic raspberries

2 Tbs organic raspberry jam

2 t. Kirsch (or other cherry or raspberry brandy)

Sliced toasted almonds for garnish

Combine cookie crumbs and coconut oil in food processor. Press crust into oiled tart pan with removable bottom. Bake in preheated oven for approx 15 minutes. If crust starts to bubble up in the middle, press down to let out the air.

For the filling;

Spread the almond paste over the crust. Place chocolate chips in small bowl.  Heat the coconut oil in small saucepan and pour over chocolate chips. Mix together until smooth and pour over almond layer. Place tart in the refrigerator for 1 hour. Decorate top with raspberries, pointed side up. Warm jam in small saucepan with Kirsch. Brush over raspberries and decorate sides with almonds.

Her service includes two termsJoan Dye Gussow, Mary Swartz Rose Professor Emerita and former chair of the Columbia Teachers College, Nutrition Education Program, lives, writes, and grows organic vegetables on the west bank of the Hudson River.  Long retired, until this year she continued to teach her popular nutritional ecology course at TC every fall.

A long-time advocate of relocalizing the food system, her books include The Feeding Web: Issues in Nutritional Ecology, The Nutrition Debate, Chicken Little, Tomato Sauce and Agriculture, and This Organic Life: Confessions of a Suburban Homesteader, a book based on the lessons learned from 30 years of working toward growing her own.  In November 2010, Chelsea Green published her latest book, Growing, Older, A Chronicle of Death, Life, and Vegetables.

Curried Butternut Squash Soup

Ingredients

• 2 pounds butternut squash, halved, and seeds removed

1 teaspoon salt

1/4 teaspoon freshly ground black pepper, plus a pinch

3 tablespoons olive oil

1 tablespoon Madras curry powder

3/4 cup chopped onion

1/2 cup chopped carrot

1/4 cup chopped celery

1/4 cup minced ginger

1 tablespoon minced garlic

4 1/2 cups vegetable stock

2 tablespoons chopped cilantro leaves

2 tablespoons butter, room temperature

3 tablespoons extra-virgin olive oil

1/2 teaspoon ground turmeric

8 sprigs cilantro, for garnish

Directions

Preheat the oven to 400 degrees F.

1. Place the squash, cut side up, on a parchment lined sheet pan. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn over, to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the squash is tender, about 50 minutes. Remove from the oven and let cool. When cool, scoop the squash out of its skin and set aside until ready to use.

2. Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and once hot, about 30 seconds, add the curry powder and toast, stirring continuously for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and sauté, stirring occasionally, until lightly caramelized, about 3 to 4 minutes. Add the vegetable stock and reserved squash to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until all the vegetables are softened.

3. Remove the soup from the heat and process with an immersion blender (or in batches using a bar blender) until smooth. Season with the remaining 1/2 teaspoon salt and a pinch of pepper. Add the chopped cilantro.

Fallon Morell is the founding president of the non- profit Weston A. Price Foundation, and editor of Wise Traditions, the Foundation’s quarterly journal; she is also the founder of A Campaign for Real Milk, which promotes access to clean, whole raw milk from pasture-fed cows.

She is also the author of Eat Fat Lose Fat, also with Mary G. Enig, PhD.

Combine coconut, corn flakes and sugar in a shallow dish. Dip tofu in egg or rice milk and then in coconut mixture. Bread both sides of the tofu with mixture.

Lay tofu cutlets out on a sprayed cookie sheet or one with parchment paper and bake at 375 for 20 minutes or until golden brown on both sides.

Meanwhile, cover bottom of wok with olive oil.  When hot, sauté onions on medium heat for 5 minutes. Add carrots and cook for a few more minutes. Then, add broccoli cook for 2 minutes, add bok choy and red pepper, sauté for a few more minutes, and then add snow peas and baby corn. Add tamari and mirin.

Make a mixture with the coconut milk, curry paste and sugar (optional) and pour over vegetables.

Reduce heat and cook for 3 minutes. Pour vegetables over tofu cutlets on platter and serve. Garnish with chopped fresh cilantro.

Since 1988, Bart and his partner Joy Pierson have created three successful vegetarian dining establishments. Candle Cafe was the first restaurant to be certified by the Green Restaurant Association and both restaurants are at the forefront of campaigns to green the restaurant industry.  The most recent is Candle 79, one of the first upscale organic vegan restaurants in the country.

At the vanguard of health food marketing and vegetarianism, Bart Potenza has written and lectured on the virtues of healthy eating for everyone. After studying at the City College of New York Business School, Bart was a successful art dealer for 16 years before making a change-of-career to the health food industry. His new lifestyle impressed him profoundly with his renewed vitality and sense of well being, and he wanted to share that with the public. In recent years, Bart and Joy have passionately supported the efforts of the environmental and animal rights communities, through their work in the Candle restaurants and beyond.

Bart is a proud member of Co-op America, Social Ventures Network, Business Leaders for Sensible Priorities, The Presidents Club at F.A.R.M., P.E.T.A. and Farm Sanctuary. He provides a wealth of inspiration and information through his daily aphorisms, which he posts on a chalkboard in both restaurants.  A compilation of his works, “Look Two Ways on a One Way Street” is published by Lantern Books. The success of Candle Cafe and Candle 79 proves Bart’s original assertion that eating super healthy vegetarian food is a choice that impacts not only individual health, but also the health of the planet. Bart’s “daily bread” is his quest to make our world better for all humanity. He continues to be inspired by the growth and significance of the green movement.

Joy, a nutritional counselor since 1985, graduated from Tufts University Magna Cum Laude, and is certified by the Pritikin Longevity Center and Hippocrates Health Institute. Her passion for counseling and healing through great food lead her to join Bart Potenza at The Healthy Candle in 1988 where they began creating foods and menus tailored to the nutritional needs of clients from Joy’s private practice, and the Healthy Candle’s ever-growing customer base. Their partnership has flourished, and Joy and Bart have joined to create Candle Cafe, Candle 79, a growing catering and wholesale business, and the internationally best selling Candle Cafe Cookbook.

In addition to time spent at the restaurants, Joy avidly promotes their mission beyond the restaurants’ walls. She has written and lectured extensively about food and nutrition, sharing her expertise with an ever widening audience as more and more people become mindful of the positive effects of healthful eating. She regularly leads workshops and teaches courses on diet and nutrition. Joy has appeared on The Today Show, Good Day New York, CBS News This Morning, The Food Network’s TV Food Diners, and has been a radio guest on Joan Hamburg, The Howard Stern Show, and Walden’s Pond with Sheldon Walden on NPR. Joy serves as a board member of the New York Coalition for Healthy School Lunches and Wellness in the Schools. She is also an active SVN member. Her quest is to continue changing people’s awareness of health and well being and its effect on the planet and future generations by bringing farm fresh vegan food to as many people and as many tables as possible!

Recipe: Kinpira

3 ft. long burdock root (gobo) julienned
2 carrot julienned
1 Tbs oil
2 Tbs mirin
1 Tbs Tamari

1 Tbs sesame seeds

Cover the bottom of  a cast iron skillet with olive oil. When oil is hot, add the burdock and sauté for 10 minutes. Stir to keep from burning, and add water if necessary. Add the carrots and cook for another 10 minutes. Add the mirin and tamari and let it caramelize. Cook for a few minutes more, until soft.