This week, my guest is Lindsey Shulte, a woman who is working hard to help young people who want to be farmers, get started. Increasing the number of young farmers in this country is so important, if we want to turn around our Industrial Agricultural practices and return to growing food in harmony with the earth. Her organization is called The National Young Farmers Coalition, and they are dedicated to helping young farmers get a start through changing the legislation that creates the policies. Please join me for an insightful conversation about the trials and tribulations of getting started as a farmer.

Directions

Soak the Flax seeds in 2 Tbs. Apple Cider Vinegar and ¼ cup of water. Let sit for 5 minutes.

In large bowl, mix the dry ingredients together.

In mixer, combine the coconut milk with the coconut oil. Add the flax seed mixture. Then, with mixer on low speed, gradually add the dry ingredients. Last, add the corn kernels, and just mix enough to incorporate.

Spray the bottom of a 8”x 8” or 7”x 9” Pyrex dish, and pour the corn batter into it. Smooth out the top with a rubber spatula. Bake at 375 for 25 minutes. Test with a toothpick in center of bread. It is done when the toothpick comes out clean.

Mediterranean Vegetables with Tempeh

Serves 8

3 soy tempeh, cut into cubes 1 onion, chopped 3 carrots 1 broccoli 1 cauliflower 2 peppers 2 Tbs. chopped garlic 2 tbs. chopped dill for tempeh 1 lg. can fire roasted tomatoes 1/4 cup dill 1/4 cup chopped parsley and 1 Tbs. parsley 1 bunch asparagus 1/4 cup kalamata olives, cut in half 2 Tbs.capers 1/4 cup white wine 1 can artichoke quarters Salt and pepper to taste

Cut tempeh down the middle horizontally, then cut into quarters and then cubes. Bake tempeh on well-oiled roasting pan in a 425-degree oven, until golden brown on all sides. (about 15 minutes) Remove tempeh from oven. Meanwhile, in medium sauce pan, sauté ½ of the onions in a little olive oil, with 1 Tbs. chopped garlic. Add the roasted tempeh to this mixture. Add 1 can fire roasted tomatoes, 1 Tbs. chopped parsley and 2 Tbs. chopped dill. Add ¼ cup white wine, and let simmer for 30 minutes. Meanwhile, cover bottom of wok with oil. When oil is hot, add the remaining onions and carrots. Add 1 Tbs. garlic, and sauté for a few minutes. Then add the broccoli and cauliflower. Continue cooking at med. high heat, stirring constantly for 5 minutes. Add more oil (or water to steam) if needed. Then add the peppers and cherry tomatoes. Cook for a few minutes more, then add the remaining 2 Tbs. of white wine and asparagus. Then add 2 Tbs. dill, ¼ cup of parsley and the artichokes. Lastly, add the capers, and olives. Season with salt and pepper to taste. Gently stir in the tempeh mixture to finish. Serve with Quinoa Pilaf or Forbidden Rice.

Miso Soup with Wakame

16 cups water 1 Tbs bonito flakes (in tea ball) optional, made from fish ¼ cup wakame (dried seaweed) soaked in 1 cup of warm water. 5 cloves garlic 1- 2”-3” piece of ginger 2 organic onions, chopped 1/2 package organic tofu (firm or soft) cut into small cubes ¾ cup white ¼ cup red miso

Fill large pot with 16 cups water. Add onions and carrots, garlic and ginger. Meanwhile, place 1 Tbs bonito flakes in tea ball or wrapped in cheesecloth and tied with string. Add bonito flakes to soup pot, and bring to a boil. Reduce heat and simmer for 20 minutes. Add tofu. Drain wakame and add to soup. Cook for another 10 minutes. Place the miso in Pyrex measuring cup, and add 1 cup of broth. Mix the miso with the broth, until it dissolves. Add the miso mixture back into the soup pot. Add more miso if desired for taste preferences. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED!

Can add noodles and more assorted vegetables if desired.

Baby Arugula Salad with Beets, Gorgonzola Cheese and Candied Pecans

*Preheat oven to 325’

1- 1 lbs. box of Baby Arugula 8 oz Gorgonzola cheese 1 Bag of Whole Pecans 1 Tbs olive oil ½ cup sugar ½ t. salt 2 Beets, boiled until soft 1- Bag of dried Cranberries (12 oz.)

Start by toasting Pecans. Mix sugar and salt together in plastic bag. Toss pecans with olive oil and add to plastic bag. Shake them and bake for 30 minutes, stirring them after 15 minutes. Wash and spin dry Arugula . Wearing gloves, peel beets and cut into cubes. Crumble cheese. Toss Arugula with dressing (recipe below) Garnish with beets, cheese and pecans. Balsamic Vinaigrette- approx. 2 cups

½ cup Balsamic Vinegar 1 ½ cups Extra Virgin Olive oil 5 cloves garlic 1Tbs. stone-ground mustard ½ Tbs. Shoyu or Tamari ¼ t. pepper ¼ t. salt ¼ cup chopped fresh parsley and any other fresh herbs you like

Start by pulsating the garlic in a food processor, add the parsley and pulsate some more. Add the balsamic vinegar, mustard, Shoyu, and S + P. Last, add the olive oil into the food processor, by pouring it through the opening in the top, in a thin stream, while the machine is running. This will cause the mixture to thicken, similar to mayonnaise.

Sesame Tofu with Japanese Vegetables in Miso Glaze

2 cake extra firm organic tofu, cut into cubes 1 cup sesame seeds 1 onion, cut in half, then sliced into crescent moons 2 carrots, cut into matchsticks 1 head broccoli, cut into floret’s ½ red pepper, cut into thin slices ½ yellow pepper, cut into thin slices ½ orange pepper, cut into thin slices 8 oz shitake mushrooms, sliced 2 baby bok choy, cut into bite size pieces 1 bunch asparagus, cut on the angle into 1 ½ “ pieces 1 cup snow peas ginger, 1 inch piece grated 4 cloves garlic, minced olive oil or safflower oil 1 Tbs.. tamari (to taste) 1 Tbs. Aji Marin

For Miso Glaze: Mix the following together; 2 Tbs. white miso 2 Tbs. Tamari 1 Tbs. Aji Marin 2 Tbs. water

Lay out tofu cubes on dry towel, cover with another towel, and press lightly, to dry. Put sesame seeds in shallow dish, and roll the tofu cubes in them to cover. Cover bottom of wok with oil. When oil is hot, add the tofu. Allow the sesame tofu to become golden on one side, then turn to become golden on other side. Remove tofu and sesame seeds that have fallen off, from wok, and place on paper towel to absorb the oil. Clean out the wok, and wipe with paper towel. Add fresh oil to the wok. When hot, add the onion and cook for a few minutes. Then add the carrots, garlic and ginger, Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the broccoli., peppers, and mushrooms.. Cook for 5 minutes, then add the bok choy and asparagus. Remove vegetables from wok and put in large bowl. Return tofu to the wok, and sprinkle with 1 Tbs. tamari and 1 Tbs. Aji Mirin. To sear the tofu. Add the vegetables back to the wok and toss with the tofu. Add the snow peas, and cook for 1 more minute. Add the miso glaze and toss to cover. Serve with Brown Rice Pilaf or Sesame Soba Noodles.

Polenta Encrusted Vegan Chili Casserole

To Make the Chili:

1 can organic pinto beans 1 can organic red kidney beans 1 can organic black beans ½ can small tomato paste 1 organic onion, chopped 2 cups assorted organic peppers, chopped 2 cloves garlic 1 can organic fire-roasted diced tomatoes 1 cup frozen organic corn 1 t. salt 1 t. chili powder 2 t. cumin 1 recipe of Ground tempeh (see below) Olive oil

In large pot, sauté the onion in oil for 5 minutes and then add the red pepper and garlic. After 5 minutes, add the remaining ingredients. Let simmer for 15- 30 minutes. Adjust spices to taste.

To Make the Ground Tempeh:

1 package tempeh, 1 onion, chopped 1 red pepper, chopped ¼ cup cilantro, chopped ½ t. chili powder ½ t. smoked paprika ½ t. cumin powder 2 cloves garlic Olive oil Salt and pepper

In heavy skillet, sauté onion in oil for 5 minutes. Add red pepper and cook for another 5 minutes. Add crumbled tempeh and cook for 15 minutes at medium-high heat, careful not to let it burn but trying to get the tempeh crispy. Add seasonings and cilantro. Add salt and pepper to taste. Add tempeh mixture to chili.

To Make the Polenta

1 organic vegetable bouillon cube (gluten-free if needed) 3 cups fine cornmeal 8 cups water ¼ cup pickled jalapeno peppers, chopped 6 or more mild (or hot) cherry peppers (bottled in vinegar), chopped 1 cup frozen organic corn Salt and pepper Parsley or cilantro for garnish

Bring water to a boil with bouillon cube in a medium-size heavy saucepan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes. Turn heat to low. Cook for at least 30 minutes, stirring every 10 minutes or so. If polenta becomes too thick, add 1/2 cup water at a time, stirring well. Continue cooking and add up to 2 more cups of water as necessary, to keep polenta soft enough to stir. Add salt and pepper to taste. Add chopped jalapenos and cherry peppers. Stir to combine.

To Assemble to Casserole: Preheat oven to 375 ˚.

Spray a large lasagna or casserole pan with oil. Spread half of the polenta mixture on bottom of casserole pan. Wet your hands slightly, to prevent the polenta from sticking to your hands, while spreading out the mixture. Bake polenta for 10 minutes at 375 ˚. Remove from oven and let sit for 10 minutes. Add chili to casserole. Top with remaining polenta. Press down again with wet hands to smooth out polenta. Brush with olive oil. Bake at 375 ˚ for 20 minutes.

Priscilla Timberlake

As a mother of four, she has spent a lot of time in the kitchen. Priscilla enjoys teaching cooking classes at home and at our local cooperative market. She teaches personal growth and wellness classes at Cornell University. Priscilla loves connecting with students from all over the world. She is also an ordained minister of the healing arts.

Lewis Freedman

In addition to being a dad, and a Registered Dietitian, he also teaches yoga and stress management classes at Cornell University. As an instructor in the online Certificate in Plant-Based Nutrition program by eCornell and the T. Colin Campbell Foundation, Lewis is directly involved with the growing global movement toward embracing a whole food plant-based diet.

Arame Salad with Edamame

1 package Arame – soaked in warm water for 10 minutes and then drain ( save soaking water)

2 carrots- cut into julienne strips 1 Large or 2 small onions- cut into slivers 1 cup shelled edamame Tamari to taste 2 Tbs Mirin 1 t. grated ginger 2 cloves garlic, minced 1 t. dark sesame oil Olive Oil

Cover bottom of heavy skillet with oil. Sauté onions for 5 minutes and then add carrots, garlic and ginger. Cook for another 5 minutes. Add drained Arame and sauté for another 5 minutes. Add ½ cup of the saved water and cover, simmer for 10 minutes. (Add more water as needed). Add 1 cup of edamame and simmer for 5 more minutes. Add the tamari, mirin and dark sesame oil. Adjust for taste. Can be served at hot, at room temperature, or as a salad.

This week, I am very excited to bring on a guest I met this year at Terra Madre. Darina Allen is the president of Slow Food in Ireland and the founder of the Ballymaloe Cookery School. The work she is doing in Ireland is truly inspiring.

Vegan Pear Torte

Ingredients ¾ cup maple syrup ½ cup unrefined coconut oil ½ t. vanilla zest from one lemon ½ cup organic unbleached flour ½ cup organic whole wheat pastry flour 1 tsp. baking soda Pinch salt 2 Tablespoons ground flax seeds 2 Tablespoons apple cider vinegar 2 pears, peeled, cored and sliced juice from one lemon, maple syrup granules and cinnamon

Directions Cream coconut oil in mixer, until smooth. Add maple syrup. Add vanilla and lemon zest. In small bowl, make a mixture of the ground flax seeds and the apple cider vinegar. Let stand for 5 minutes until thickened, and then add to wet ingredients.

In separate bowl, combine flours, baking soda, and salt. Add to mixer, one scoop at a time.

Spoon batter into 9 or 10” fluted torte pan. Decorate top with pears and press lightly into batter. Sprinkle lightly with maple sugar granules and lemon juice. Sprinkle with cinnamon.

Bake for 35-40 minutes, until pears are soft and cake is set.

This week, my guest on the Progressive Radio Network is Fekkak Mamdouh, the Co-Founder of Restaurant Opportunities Centers United. For those of you who listened to my show a few weeks ago, I had on his partner Saru Jayaraman and discussed the issues revolving around food workers in this country. My conversation with Fekkak will be a continuation of why it is important to raise the awareness of the plight of restaurant workers, packers, and farm workers in this country. Please join me for what will certainly a thought-provoking conversation.

Black Rice Pasta with Broccoli in Garlic Sauce

1 package black soba noodles, cooked according to direction, al dente 1/4 cup olive oil 1 large head of broccoli, cut into florets 1 onion, chopped 2 Tbs. chopped garlic 1/4 white wine Salt and Pepper to taste Parmesan Cheese (optional)

While the pasta water is heating up, in a heavy skillet or wok, heat 1/4 cup of olive oil. Add the onions, and cook on a medium heat for 6-8 minutes, until the onions begin to caramelize.

At this time, you can add the pasta to the boiling water. Do not over cook the pasta!

Add the garlic and cook for another minute or so, then add the broccoli. Cook until the broccoli begins to soften. Add the wine and salt and pepper. Cook for another 3 minutes, and remove from heat.

Add the pasta to the broccoli, and toss.

Roasted Tempeh with Vegetables in Coconut Curry

For 20 people

5 cakes organic 3 grain Tempeh (plain can be used) ¼ cup olive oil 2 Tbs Tamari

2 lg. onions, cut in half, then sliced into crescent moons 4-6 carrots, cut into julienne strips 3 heads broccoli 4 small zucchinis , cut lengthwise and then into crescent moons 2 red peppers, cut into strips 1 lb. mushrooms, sliced ginger, 3 inch piece grated 10 cloves garlic 2 Tbs. Aji Marin olive oil 1 can coconut milk 1 Tb. red curry paste 1 Tbs. tamari (to taste) ¼ cup chopped parsley

Cut tempeh into quarters, then cut down the middle horizontally, then cut into cubes. Place tempeh on cookie sheet, covered with parchment paper, and toss gently with ¼ cup olive oil, careful not to break the pieces. Roast the tempeh in 450’ oven for 20 minutes until golden brown on all sides. Remove from oven and toss with 2 Tbs tamari.

Cover bottom of wok with oil. When oil is hot, add the onions and carrots. Add the garlic and ginger. Continue cooking at med. high heat, stirring constantly for 5 minutes. Add more oil (or water to steam) if needed. Add the broccoli and stir for a few minutes, then add the peppers and zucchini. Again add more oil or water if necessary. Cook for a few minutes more, than add the mirin. Add the tempeh to the vegetables. In a separate bowl, make a sauce with the coconut milk, curry paste, and tamari. Mix well. Add sauce to vegetables and tempeh. Add chopped parsley. Serve with brown rice or quinoa or noodles.

Saru Jayaraman is the Co-Founder and Co-Director of the Restaurant Opportunities Centers United (ROC-United) and Director of the Food Labor Research Center at University of California, Berkeley. After 9/11, together with displaced World Trade Center workers, she co-founded ROC in New York, which has organized restaurant workers to win workplace justice campaigns, conduct research and policy work, partner with responsible restaurants, and launch cooperatively-owned restaurants. ROC now has 10,000 members in 19 cities nationwide. The story of Saru and her co-founder’s work founding ROC has been chronicled in the book The Accidental American. Saru is a graduate of Yale Law School and the Harvard Kennedy School of Government. She was profiled in the New York Times “Public Lives” section in 2005, and was named one of Crain’s “40 Under 40″ in 2008, 1010 WINS’s “Newsmaker of the Year,” and one of New York Magazine’s “Influentials” of New York City. Saru co-edited The New Urban Immigrant Workforce, (ME Sharpe, 2005) and authored Behind the Kitchen Door, forthcoming from Cornell University Press.

Raw Valentine Delight

Crust- 1 cup, plus 2 TBS. ground raw almonds ¾ cup Raw Cocoa Powder 6 dates ¼ cup Raw Agave ¼ cup coconut oil pinch of salt

Cheesecake Filling: 2 cups cashews, soaked in water for 3 hours, then drained 2/3 cup lemon juice ½ cup Raw agave (can use maple syrup if you are not strictly following a raw diet) ½ cup coconut oil 2 teaspoons vanilla 2 tablespoons of water

Ganache Layer- In food processor, combine the following; 1 ½ cup Raw Cocoa Powder 1 ½ cup maple syrup ½ cup coconut oil 1 teaspoon vanilla

Raspberry Compote 1 small bag organic frozen raspberries

To make Crust Wipe bottom of spring-form pan with coconut oil. In food processor, combine the ingredients. Process until blended. Press mixture into greased pan and work it up the sides, about 1 ½“. Using opposite hand, make the edge of crust smooth and even.

For Cheesecake filling: Combine all ingredients in food processor. Pour filling into pie crust. Put in freezer for 30 minutes before adding chocolate ganache.

For Chocolate Ganache: Combine all ingredients in food processor. Pour ganache on top of cheesecake layer. Freeze again.

For Topping: Puree 1 small box of frozen raspberries. Pour on top of Chocolate Pie and spread out to make a smooth layer. Garnish with fresh raspberries. Remove from freezer, 30 minutes before serving.

Winter Medley with Walnut Sauce

Ingredients: 1 lb seitan, cubed 1 onion, sliced ½ butternut squash, large dice 2 parsnips, julienned 2 carrots, julienned 2 burdock root, julienned 1 Tbs garlic, chopped 1 Tbs ginger, chopped 1 red bell pepper, diced

1 portabella mushroom, sliced (or any other mushrooms you like) 8 cups mixed greens (bok choy, collards, kale) 2 stalks celery, chopped 1 t. cardamom 1 cup boiling water 1 Tbs tamari Olive oil 1 (heaping) Tbs. tarragon 1 Tbs. brown rice vinegar ¼ cup chopped parsley

Sauce: 1 ½ cup water 1 cup walnuts 2 Tbs. tamari

Cover bottom of large saucepot with olive oil. When oil is hot, add onions and burdock root and cook for 10 minutes. Add butternut squash, carrots and parsnips. Cook for 5 more minutes. Add garlic and ginger. Cook for 5 minutes. Add 1 cup boiling water, seitan, cardamom, and celery. Cover and reduce heat to simmer. Cook for 15 minutes, stirring every 5 minutes.

Meanwhile, combine walnuts, tamari, and water in food processor. Pulse until smooth. Set aside.

Add mushrooms, peppers, and greens to other vegetables. Stir and cover to steam veggies for 5 minutes. Add tarragon, parsley, brown rice vinegar, and walnut sauce. Stir and cover and let simmer for 10 minutes. Serve in one half of roasted squash along with Forbidden Rice or noodles.

Betsy Davidson is the new Editor of the all new “Edible Long Island”, which joins over 70 other Edible magazines across the country. Betsy has years of experience as a freelance writer, as a horticulturist, and as a gardener. She is a passionate mother, grandmother, home gardener, farmer and chef. Betsy helped to spearhead our local community garden, The Gateway Community Garden in Huntington, from the ground up! Over the past two summers, Betsy ran the children’s program at the Community Garden, and was an integral part of the success and heart of the garden. Betsy’s husband, Brad, is a local bayman, so her connection to the local fisherman and farmers at the Farmer’s Markets, makes Betsy the ideal candidate for the new Edible Long Island Magazine.

Savory Winter Stew

1 onion, cut in half, then sliced into crescent moons 3 carrots, cut into rounds 3 parsnips 1 small head broccoli, cut into flowerets 2 burdock root, chopped fine 3 cups butternut squash, cut into small cubes ½ Napa Cabbage, chopped 2-3 portabella mushrooms, sliced or any other mushrooms you like 1 bok choy 1 can cannellini beans, drained 1 cup cherry tomatoes, cut in half 1 ½ Tbs grated ginger 1 ½ Tbs chopped garlic Olive oil 3 Tbs. tamari (to taste) 1 TBs tahini 1 Tbs. Dark sesame oil 2 Tbs. Aji Mirin cooking wine 2 Tbs Good Tasting Nutritional Yeast Hot sesame oil or red pepper may be added if you would like it spicy

Cover the bottom of wok with oil. When oil is hot, add onions, butternut squash, carrots and parsnips. Meanwhile, in small sauce pan, cover burdock root with water, and bring to a boil. Reduce heat to simmer, and cook covered for 15 minutes, until soft. Add the garlic and ginger to wok. Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the broccoli, bok choy, napa cabbage and mushrooms. Depending on the size of your wok, you may need to do this in batches, until the greens cook down. Once the greens have cooked, add the beans and tomatoes. Add the burdock root, along with the water to the vegetables. Add the nutritional yeast, tamari, sesame oil, mirin and tahini. Add a little water if needed. Cover wok and lower heat. Let all the tastes come together for 5 minutes. Add more tamari or other spices, if desired.

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Tofu Banh Mi Slaw: ½ cup water ¼ cup organic sugar ¼ cup white vinegar ½ cup grated carrots ½ cup grated radish (either daikon or red) kosher salt or salt flakes

Tofu: ½ tsp. garlic powder ½ tsp. onion powder olive oil tamari (to taste) hot chili oil 1 block extra firm tofu

Sandwich: Mayonnaise Whole grain baguette ½ cup cilantro 1 cucumber, seeded and sliced thin freshly ground pepper

Combine the carrots and radishes with the sugar, salt, vinegar, and water. Let marinate for 30 minutes.

Meanwhile, slice tofu ¼ inch thick, and lay out on towel. Pat dry. Season the tofu with garlic powder and onion powder. Sauté in oil until crisp on one side. Turn over and continue cooking on other side until crispy. When finished, sprinkle tamari over the tofu in the hot pan and allow it to sizzle and coat the tofu. Add hot chili oil. Remove from pan and lay out on paper towel to absorb the oil.

Prepare the sandwiches on toasted organic whole wheat baguette with mayo, tofu, slaw, cucumber, and cilantro. Add freshly ground pepper and enjoy!

Now, he has published his second book, The Clean Plate Cookbook, with the help of chef, Jill Silverman Hough, where he brings his nutritional ideals into the kitchen.

Jared believes in offering individuals and groups that are committed to living a more conscious, healthier lifestyle, the education, inspiration, resources, and support to be able to do so.

Penne ala Tofu Carbonara

Ingredients

To Make Tofu Bacon ½ block extra firm tofu ¼ cup nutritional yeast ½ t. smoked paprika ½ t. garlic powder ¼ t. white pepper Tamari Olive oil

To Make Sauce 2 Tbs. chopped Shallots 6 cloves garlic, chopped 1/8 t. smoked paprika ¼ t. tamari 1 cup fresh grated parmesan cheese 2 eggs fresh parsley, chopped Olive oil

1 lb. whole wheat or brown rice penne, or spaghetti

1. Slice tofu very thin, and lay out on towel. Pat dry. Make a mixture of the nutritional yeast, paprika, garlic powder and pepper. Bread the tofu in the nutritional yeast mixture. Coat bottom of heavy sauté pan with olive oil. Sauté the tofu in olive oil until crisp on one side. Turn over and continue cooking on other side until crispy. When finished, sprinkle tamari over the tofu in the hot pan and allow it to sizzle and coat the tofu. Remove from pan and lay out on paper towel to absorb the oil. Repeat with remaining tofu. Slice the tofu into thin strips or small little squares. 2. Bring a large stock pot of salted water to boil. Cook pasta according to directions, al dente. 3. While the pasta is cooking, sauté the shallots and garlic in olive oil for a few minutes, making sure it doesn’t burn. Add the smoked paprika and tamari, stir and remove from heat. 4. In a separate bowl, mix the 2 eggs and parmesan cheese together 5. Drain pasta when finished, reserving ¼ cup of the pasta water to add to sauce if needed. 6. Return hot pasta to large stock pot. Add the cooked shallots and garlic, and immediately mix in the egg and cheese mixture. It’s important that the pasta is hot, so that the egg will cook directly on the hot pasta. Add the strips of tofu and parsley, and toss together. 7. Transfer to serving bowl, garnish with parmesan cheese and parsley and serve immediately. 8. Enjoy!

1. In large pan, sauté onions, carrots and leeks in olive oil until soft and caramelized. Add broccoli and continue cooking until soft. Season with salt and pepper.
2. Meanwhile, cover the dried mushrooms with boiling water, and set aside to soak for 20 minutes, until soft.
3. Add the fire roasted tomatoes, beans, dill, vinegar and maple syrup, to sauté pan, and continue cooking for 5 more minutes.
4. Remove pan from heat and transfer to a large bowl. Add the cooked millet, rice, walnuts and parsley and mix together.
5. Drain the dried mushrooms, reserving the soaking water for later. Chop the mushrooms, and sauté them with the shitake mushrooms in olive oil, using the same sauté pan that you used for the other vegetables. Add the garlic, ½ t. maple syrup and 1 t. apple cider vinegar and cook for 5 minutes until soft. Add to filling.
6. Stuff the peppers with the filling, and stand them up, side by side in a casserole pan, using a pan that fits them all, so they won’t fall over.
7. Mix the tomato sauce with the water (using some of the mushroom water) and pour it all around the peppers. Cover with aluminum foil.
8. Bake for 1 ½ hours, basting every 30 minutes, until done

Dairy Free Potato Leek Soup

10 organic Potatoes, cut into large chunks 4 organic leeks, tops cut off, cleaned and cut Olive Oil 1 cup Vegetable Broth 1 can coconut milk ¼ cup dried tarragon 1 Tbs. salt ¼ t. white pepper Chopped Parsley for garnish

In large pot, sauté leeks in olive oil until they become soft. Add potatoes, cover with water, and bring to a boil. Lower heat to a simmer, and cook for 30 minutes, until potatoes are soft. Add more water if necessary, to keep potatoes covered. Add the salt, pepper and tarragon.

Remove pot from heat and puree soup until smooth. Add the coconut milk and vegetable broth and continue blending, until thoroughly mixed. Add more salt and white pepper, if desired.

Return to heat, and cook for 10 more minutes, allowing flavors to meld together. Garnish with chopped parsley, and serve immediately. May also be served as a cold soup.

When she was 11, Wenonah’s father bought a hardscrabble farm in the Bull Run Mountains of Virginia. There she developed an appreciation for what it really means to grow food — she picked potato bugs, plucked chickens and chopped kindling.

Today, Wenonah is experienced in developing policy positions and legislative strategies, she is also a skilled and accomplished organizer, having lobbied and developed grassroots field strategy and action plans. From 1997 to 2005 she served as Director of Public Citizen’s Energy and Environment Program, which focused on water, food, and energy policy. From 1996 to 1997, she was environmental policy director for Citizen Action, where she worked with the organization’s 30 state-based groups. From 1989 to 1995 she was at the Union of Concerned Scientists where as a senior organizer, she coordinated broad-based, grassroots sustainable energy campaigns in several states. She has an M.S. in Applied Anthropology from the University of Maryland.

Publisher’s Weekly calls her book Foodopoly: The Battle Over the Future of Food and Farming in America, “…a meticulously researched tour de force…” In Foodopoly she examines the corporate consolidation and control over our food system and what it means for farmers and consumers.

Quick Seafood Chowder

2 Tablespoons Olive Oil 2 cups organic onion, chopped 1 cup organic carrots, chopped 2 org. potatoes, cut into bite size cubes 3 stalks org. celery, chopped 1 organic pepper, chopped 2 cups organic broccoli florettes 1 cup organic frozen corn 2 Tbs. chopped garlic 1 32 oz. jar organic tomato sauce

5 cups boiling water 3 Tbs. parsley 1 Tbs. cilantro, chopped 1 Tbs. dill, chopped 2 teaspoons salt fresh pepper, to taste ½ teaspoon red pepper flakes 1 can chopped clams 1 lb mixed seafood (I use the Trader Joe’s frozen Seafood Blend)

In a large pot, cover bottom with the olive oil. Sauté onions over med heat until translucent. Add carrots and potatoes and cook for another 5 minutes. Add garlic, celery and peppers, and continue to stir and cook for a few more minutes. Add a touch of boiling water if vegetables are sticking. Add the tomato sauce, water, herbs, salt and pepper, and red pepper flakes. Add the corn, and simmer for 10 minutes. Adjust the spices and salt and pepper for your taste, before adding the seafood, clams and broccoli. Continue cooking for another 10 minutes and serve immediately. Garnish with parsley or cilantro.