iEat Green - Guest Richard Schwartz - 06.01.17

June 1st, 2017

Richard H. Schwartz, Ph.D., is president emeritus of Jewish Veg, formerly Jewish Vegetarians of North America, and author of Judaism and Vegetarianism, Judaism and Global Survival, Mathematics and Global Survival, and Who Stole My Religion? Revitalizing Judaism and Applying Jewish Values to Help Heal our Imperiled Planet and 250 articles at JewishVeg.org/Schwartz.

 

Black Bean and Mushroom Gorditas- GF, Vegan

Makes 50 small Gorditas – Preheat oven to 350*

For the Dough

2 Tb. ground flax seeds

2 Tb. apple cider vinegar

¼ cup water

1 cup GF Flour

1 cup organic Masa Harina

3 Tbs. organic sugar

4 t. baking powder

1 t. baking soda

½ t. salt

1 cup organic coconut milk

¼ cup organic coconut oil

zest from 1 lime

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. Divide the dough into 3 pieces. Make a flat disk with each ball of dough and roll it out to an even thickness of about 1/6”. Using a 3” cookie cutter, or glassware, press down to create round cookies. Lift up extra dough around cookies, and press into a new ball and roll out again. Repeat until all of the dough is rolled out. Bake at 350* for 4-5 minutes, turn the pan, and bake for 1 more minute. Be careful not to let it burn!

For the Refried Beans

Olive oil

1 onions, chopped

1 tsp. garlic

½ teaspoon chili powder

pinch of salt

½ teaspoon cumin

½ tsp. Chipotle powder

¼ cup of your favorite salsa

1 can organic refried black beans

Using a medium saucepan, sauté the onion in olive oil, until translucent. Add the garlic and continue cooking until soft. Add the chili powder, the cumin and the salt. Add the chipotle powder. Add the beans, and salsa. Cook for 10 more minutes, allowing the flavors to meld. Adjust spices to your taste.

For the Mushrooms

6 Baby Portobello Mushrooms, wiped clean and diced

olive oil

1 tp. Garlic

½ tsp. chili powder (or chipotle powder for extra spice)

2 Tbs. Sherry wine

1 Tbs. tamari

pinch of salt.

Using a heavy skillet, sauté the mushrooms in a little olive oil. Add ½ tsp. chili powder, salt, and the garlic. Sauté until soft and liquid is absorbed. Add the sherry and tamari, and sear until caramelized.

Set aside.

For the Cashew Crème

½ cup raw cashews, soaked for 2 hours.

1 Tbs. chopped Red onion

pinch of salt

Juice of 2 limes

½ tsp. garlic

1 Tsp. nutritional yeast

¼ cup water

1 tsp olive oil

Puree all ingredients in Vita Mix blender with ¼ cup water and 1 teaspoon olive oil. Blend on high, until smooth and creamy.

Green Cilanro Sauce

¼ cup of overflowing cilantro

pinch of salt

juice of 1-2 limes (I used 1-1/2)

½ tsp. minced garlic

1 Tbs olive oil

1 Tbs chopped red onion

1 teaspoon honey

Puree in mini blender or Vita Mix until completely smooth. Transfer to squeeze bottle

Red Pepper Sauce

1 large org,, marinated, Fire Roasted Red Pepper

1 tsp. minced garlic

1 Tbs. olive oil

¼ t. cumin

pinch salt

Puree in mini blender or Vita Mix until completely smooth. Transfer to squeeze bottle

To Assemble the Gorditas

Cover one corn cookie with black beans. Scoop 1 teaspoon of the cashew cream on top. Cover with a second corn cookie. Put a few spoonfuls of the cashew cream on top of the second cookie, top it with a Tbs. of the chopped mushrooms, then a squirt of the green cilantro sauce and the red pepper sauce. Use extra sauce to decorate the plate.

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iEat Green - Guest Francesco Mastalia, photographer, writer, chef - 05.25.17

May 25th, 2017

Francesco is photographer, writer, and is releasing a new book called YOGA, the Secret of Life. Francesco Mastalia has traveled the world photographing tribal, religious, spiritual, and indigenous people. His first book DREADS, published by Workman Artisan, is a photo documentary on the history of dreadlocks. Now in its eighth printing, DREADS includes an introduction by Pulitzer Prize- winning author Alice Walker. His recent book “ORGANIC” Farmers & Chefs of the Hudson Valley, published by powerHouse Books, is a photo documentary of the Hudson Valley’s organic sustainable food movement. The portraits of the farmers and chefs were photographed using the wet-collodion process, a photographic technique developed in the 1850s. Works from ORGANIC are included in the Permanent Collection of the Library of Congress.

 

Szechuan Seitan with Eggplant and Greens

Ingredients

2 packs of Seitan (8 oz. each)

2 Tbs. Olive oil

1 onion, cut into slivers

2 Tb.s minced garlic

2 Tbs. minced ginger

2 medium Japanese eggplants, sliced in half lengthwise, then sliced at an angle into 1" thick pieces

1 cup diced carrots

5-6 baby Portobello mushrooms, sliced

2 cups chopped greens (kale, spinach, Swiss chard, collards etc.)

3 Tbs. Tamari

1 Tbs. mirin

1 Tbs. Siracha Sauce

1 Tbs. Hot sesame oil

¼ cup frozen or fresh peas

Parsley, cilantro or scallions for garnish

Instructions

1. Cover bottom of wok with 1” of water, bring to a boil. Place cut eggplant into bamboo basket and sit the basket over the water. Cover wok with lid, and steam eggplant until soft, about 5-8 minutes.

2. Meanwhile, in heavy cast iron pan. sauté onion with 2 Tbs. of olive oil. Add the 1 Tbs. of garlic, 1 Tbs. of ginger and cook for a few minutes.

3. Add the diced carrots, and continue cooking for 5 minutes.

4. Push the onions and carrots to the rim of the pan, drizzle a little more olive oil into the center of the pan, and add the seitan into the hot oil. Sear the Seitan until it is crisp on one side, turn Seitan over and repeat on the other side.

5. Add the steamed eggplant, and the mushrooms to the pan. Add the remaining garlic and ginger, and cook for a few minutes.

6. Add the tamari and mirin. Stir in the greens and frozen peas, and cook until wilted.

7. Add the hot sesame oil and the Siracha Sauce. Taste for spiciness, and add more hot sesame oil or Siracha Sauce if desired.

8. Garnish with parsley, cilantro or scallions.

Serve with Quinoa or other grain.

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iEat Green - Guest Alethea Vasilas & Aidan Feeney - 05.18.17

May 18th, 2017

Alethea Vasilas Bio: incorporates her background in dance, somatic therapeutic exploration, cultural anthropology, and organic farming into the cultivation of vegetables and new relational kinesthetic possibilities that come about at the interface of agriculture and neurodiversity.  She holds a B.A. in Africana Studies from Brown University, an M.A. in Socio-Cultural Anthropology from Columbia University, and certification in Biodynamics, Permaculture Design, and Developmental Somatic Psychotherapy. She has over twelve years of experience on an organic farm, and 6 years experience working with autistic adults. She was the farm and project manager for SustainAbility Farm, Orkestai’s mentor farm, for the 2013 growing season. She is currently training as a Psychoanalyst at the Institute of Expressive Analysis in Manhattan.

Aidan Feeney Bio: Originally hailing from Nantucket Island, Aidan grew up with a strong passion for the outdoors. Upon graduating high school, he worked several years in landscaping and tree service which led him to a fascination with farming. He left Nantucket for the Northeast Kingdom of Vermont, where he received a bachelors degree in agriculture from Sterling College, and most importantly began to learn the craft working with farmers. Aidan has worked in livestock and dairy operations in addition to organic vegetable production. After managing a vegetable enterprise for two years in the Hudson Valley, he moved to Long Island to work as the farm manager at Youngs Farm in Old Brookville, NY.  He is also Orkestai Farm's agricultural mastermind, along with his partner, Natasha Phieffer.

Mini Stuffed Masa Harina Corn Muffins

Preheat oven to 350°

Ingredients

  • 2 Tb. ground flax seeds
  • 2 Tb. apple cider vinegar
  • ¼ cup water
  • 1 cup GF Flour
  • 1 cup organic Masa Harina
  • ¼ cup organic sugar
  • 4 t. baking powder
  • 1 t. baking soda
  • ½ t. salt
  • 1 cup organic coconut milk
  • ¼ cup organic coconut oil
  • zest from 1 lime
  • 2 cups Vegetarian Chili

Directions

Soak the Flax seeds in 2 Tbs. Apple Cider Vinegar and ¼ cup of water. Letsit 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. Make a 1” ball with the dough, and press it into the mini cupcake tim, creating a pocket in the middle. Fill the pocket with the chili (about 1 teaspoon) Bake at 350* for 20 minutes. If the back of your oven is hotter than front, rotate pans. The edges of the muffins should be golden brown and crusty!

 

Chipotle Chili

  • 2 cups chopped onions
  • 1 cup roasted peppers, chopped
  • 1 can organic pinto beans
  • 1 can organic red kidney beans
  • 1 can organic black beans
  • 1 cup fire roasted corn
  • 1 Tbs. tomato paste
  • 1 Tbs chopped garlic
  • 1 can organic diced tomatoes
  • 1 -1/2 t. salt
  • 1 t. chili powder
  • 2 t. cumin
  • 4 dried chipotle peppers, de-stemmed and seeded. soaked in boiling water, than chopped Safflower oil  Cilantro to taste and garnish Sauté the onions in oil for 5 minutes and then add the roasted peppers and garlic. Add the chipotle peppers, cumin and chili powder. Toast the spices for 5 minutes, and then add the beans, tomatoes and tomato paste. Add the corn and salt. Let simmer for 15- 30 minutes. Add cilantro to taste! Serve with organic brown rice
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iEat Green - Guest Mary Jo Dudley Director, Cornell Farmworkers Program - 05.11.17

May 11th, 2017

Mary Jo Dudley is the Director of the Cornell Farmworker Program (a program within the Community and Regional Development Institute at Cornell’s’ College of Agriculture and Life Science). The Cornell Farmworker Program is dedicated to improving the living and working conditions of farmworkers and their families. They also seek recognition for farmworker’s contributions to society and their acceptance and full participation in local communities. The Cornell Farmworker Program envisions a state and nation in which farmworkers receive equal protection under law, earn a living wage, live in comfortable housing, are safe and healthy, receive due respect as workers and as individuals, and participate fully in their communities.She is also a faculty member of the Department of Development Sociology. She has extensive research interests in immigrant workers, farmworkers, US-Latin American relations, migration from Latin America to the US, and immigrant communities in the US. She is currently involved in capacity building within the farmworker community in New York State. She is also engaged in research on farmworker contributions, farmworker perceptions about life in their new communities, farmworker empowerment, and gender and participation. Current research with farmworkers and farmers examines how to improve workplace relations. Mary Jo was selected for the 2012 White House Champions of Change Cesar Chavez Legacy award. In 2015 she was awarded the George D. Levy Engaged Teaching and Research Award at Cornell University.

 

Burdock with Asian Vegetables and Tempeh

3-4 pieces burdock root (3 cups. Gobo) julienned

2 carrots, small julienne strips

1 t. chopped garlic

1 Tbs.chopped ginger

1 Tbs. chopped turmeric

2 Tbs oil

2 Tbs mirin

2 Tbs Tamari

2 blocks of Tempeh, cut into cubes

1 Tbs. Olive oil

1 Tbs. chopped ginger

1 Onion, cut into slivers and then halved

2 cups broccoli florets, cut into bite size pieces

½ napa cabbage, cut into shreds

2 cups sliced, baby Portobello mushrooms

2 baby Bok Choy, chopped

1 Tbs. chopped Garlic

2 Tbs. chopped ginger

2 Tbs. Turmeric

3 Tbs. mirin

3 Tbs. tamari

1 Tbs. dark sesame oil

Cover the bottom of a cast iron skillet with olive oil. When oil is hot, add the burdock and sauté for 10 minutes. On low heat. Stir to keep from burning, and add water if necessary. Cover and cook another 10 minutes, adding water or oil to keep from sticking. Add the carrots, ginger, turmeric, and garlic, and cook for another 10 minutes. Add the mirin and tamari and let it caramelize. Cook for a few minutes more, and set aside. Tempeh- In med. size bowl, toss tempeh with olive oil, garlic and ginger. Lay out on a cookie sheet, lined with parchment paper. Bake at 400* until golden brown. Splash with Tamari and toss. Stir Fry Veggies- Saute the onion in a hot wok with olive oil. For 5 minutes. Add the broccoli and cook for 3 minutes. Add the garlic, ginger and turmeric. Add the mushrooms, and a little more oil. When soft, add the napa cabbage and bok choy, the mirin and the tamari., and cook down for 5 minutes until soft and flavors have come together. Add dark sesame oil, burdock root, and tempeh. Serve with Brown and Black Rice.

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iEat Green - Guest Darina Allen: Chef, Author- Ballymaloe Cookery School - 05.04.17

May 4th, 2017

Darina Allen established the Ballymaloe Cookery School with her brother Rory O’Connell in 1983. The cookery school has had thousands of students pass through its doors since and now enjoys a world wide reputation for excellence. Author of over a dozen cookery books, her latest ‘30 Years at Ballymaloe’ is a celebration of the 30 years of the cookery school. Darina is involved in numerous projects to improve the food we all eat and cook, including Slow Food, Eurotoques, Farmers Markets and LitFest 17 - an international Food & Drinks Literacy Festival at Ballymaloe, Ireland . She continues her first love – teaching at the cookery school on a daily basis.

 

Roasted Tempeh and Cauliflower with Green Beans in Lemon Wine

Pre-heat oven to 400*

2 package 3-Grain Tempeh

2 Tbs. Olive oil

1 Tbs. chopped garlic

zest of ½ lemon

Pinch of salt

1 Cauliflower, cut into florets

2 Tbs. olive oil

1 Tbs. chopped garlic

pinch salt

1 onions, sliced into crescent moons

olive oil

2 cups green beans

zest of ½ lemon

juice of 1 lemon

½ cup white wine

18 hot whole sweet piquante peppers

½ t. salt

½ cup parsley

2 Tbs. water

1 Tbs. olive oil

1 Tbs. pinenuts

½ lemon

¼ t. salt

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 mixing bowl, toss the tempeh pieces with the 2 Tbs. of olive oil, lemon zest, garlic, and salt, to coat well. Lay out on cookie sheet with parchment paper. Roast in oven for 15 minutes, until golden brown. Remove from oven and set aside in small bowl. Using the same mixing bowl and cookie sheet, toss the cauliflower with the olive oil, garlic and salt and roast in oven for 10 minutes, turn over and roast another 5 minutes until edges are caramelized and golden brown. Meanwhile, cover bottom of wok with olive oil. Sauté onion until translucent. Add green beans and cook for 5 minutes. Add the tempeh and cauliflower into the wok. Add the white wine, lemon zest and lemon juice. Add the hot peppers, and cook until the green beans are desired crispiness. Add salt and pepper to taste. In a mini food processor, ,make a sauce with the parsley, lemon, olive oil, pine nuts, water and salt. Drizzle sauce over veggies. Serve on a bed of Quinoa.

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iEat Green - Guest Holly Hughes Editor/Author- Food Writer - 04.27.17

April 27th, 2017

Holly Hughes is the founder and editor of 18 editions (and counting) of the annual Best Food Writing anthology, which she believes is the best gig in the food writing universe. Reading everything that’s published in the food writing world is hardly hardship duty. Her past also includes stints as the executive editor of Fodor’s Travel Publications, writer of 12 travel guides for Frommer’s (including 500 Places for Food and Wine Lovers and 500 Places to Take the Kids Before They Grow Up), editor of countless other travel guides, and the author of 13 novels for adolescent girls. She also blogs about rock music at www.thesonginmyheadtoday.blogspot.com. Holly has lived in New York City since 1978, although there isn’t a day she doesn’t dream about moving. All this and more can be found on her website www.hollyahughes.net

 

Tofu Vegetable Marbella

Ingredients

2- 1 lb. blocks of super firm sprouted org. tofu

2 Tbs. chopped garlic

2 Tbs. oregano

2 Tbs. olive oil

½ t. Salt

¼ t. Pepper

¼ cup red wine vinegar

½ cup prunes

¼ cup Green Spanish olives

¼ cup capers with juice

¼ cup white wine

1 cup fire roasted tomatoes

4 bay leaves

¼ cup brown sugar

2 Tbs. Italian parsley, chopped

Stir Fry

1 onion, cut into slivers

1 bunch asparagus, bottoms trimmed, cut into 1” pieces

1 head broccoli, cut into florets

1 bunch kale, stems removed, then chopped

¼ cup white wine

1- 8 oz. pk of baby Portobello mushrooms

2 cups rainbow carrots, cut julienne

1 red pepper, cut in half and into strips

2 Tbs. chopped garlic

2 Tbs. oregano

½ t. salt

¼ t. pepper

2 Tbs. Italian parsley, chopped

Directions

For Tofu Cut the tofu block into thirds, lengthwise, and lay out on clean dish towel. Pat dry with other towel. Cut into cubes and put in large bowl. In a separate bowl, make a marinade with the garlic, olive oil, oregano, salt and pepper, and toss over tofu. On large cookie sheet with parchment paper, bake tofu cubes at 450 degrees until golden brown, turning on all sides, (approx. 20 minutes). In separate bowl, make a marinade with the vinegar, prunes, olives, capers, fire roasted tomatoes, white wine and bay leaves. Pour marinade over tofu and toss well. Cover and let marinate for 2 hours in the refrigerator. Transfer tofu to casserole pan. Sprinkle tofu with brown sugar and bake at 350* oven for 20 minutes, basting frequently. For Vegetables While tofu is baking, stir fry the vegetables. In large wok, cover bottom with olive oil. When hot, add the onions. Cook for 3 minutes, then add the carrots and garlic. Add the kale, one handful at a time, and then add the white wine to help cook it down. Add the mushrooms and cook for 5 minutes. Add the broccoli, and cook for a few minutes, before adding the red pepper, asparagus and oregano. Cook for 3 minutes, then add the salt, and pepper. Taste and adjust the salt and pepper to your preference. Cook another 3 minutes, allowing the vegetables to come together. Toss in 2 Tbs. chopped parsley. Lay out on platter and cover with the tofu. Sprinkle with remaining 2 Tbs parsley. Serve with Rice or rice noodles

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iEat Green - Nancy Romer Founder- Brooklyn Food Coalition - 04.20.17

April 20th, 2017

 Nancy Romer is a life-long activist.  After serving in the Peace Corps in Colomiba, she came back to the US ready to join the  movement to end the war in Viet Nam.  Since then she has continued working for peace and social justice, working in the feminist, anti-racist, public higher education, union, food justicem and climate justice movements.  She was a professor ofpsychology for 42 years at Brooklyn College until she retired two years ago, started the Brooklyn College Community Partership that serves over 1500 youth each semester from under-served Brooklyn high schools and middles schools, using the arts as a way of advancing healthy development.  She was a founder of the Brooklyn Food Coalition and has worked closely with Brandworkers, a worker organization that organizes workers in the food processing industry in NYC.  She is now on the Steering Committee of the Peoples Climate March, organizing the April 29 March for Climate, Jobs and Justice, particularly helping to grow the Food and Farm Justice Hub of the march, and is working on project with international organizations to get TIAA, the largest retirement system in the US, to stop investing in land that is grabbed from peasants and deforested.  She has been a member of the Park Slope Food Coop for 40 years.

 

Rutabaga Mash with Coconut and Mint

Ingredients:

2 Ib. Rutabaga, peeled and cut into 1-inch chunks

1 piece (about 1 inch) fresh ginger, peeled and grated or finely minced

1 ½ teaspoon salt

½ cup coconut milk

1-2 Tbs. mint

Directions:

In a large saucepan of boiling water, cook the rutabaga, ginger and 1

teaspoon of the salt for 10 to 15 minutes, or until the rutabaga is very tender.

Drain and return the rutabaga to the pot. With a potato masher, mash the rutabaga with the coconut milk and the remaining ½ teaspoon salt.

Add the coconut milk and the mint.

Salt and pepper to taste.

Serve hot!

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iEat Green - Kelly McGlinchey Butter Beans - 04.13.17

April 13th, 2017

Kelly is the Director of Food Education at Butter Beans Inc, a school lunch and wellness company headquartered in New York City. With a background in sustainability and environmental advocacy, she is passionate about connecting our local and global communities to the ecological landscapes that support our food systems. Kelly has served on NGO delegations to the United Nations Framework Convention on Climate Change & United Nations Commission for Social Development, and here in New York serves on the board of Slow Food NYC. Certified in permaculture design, Kelly has worked in gardens in South Africa, the Bahamas, Thailand, and Australia, and savors any opportunity to get her hands in the soil.

 

Manicotti Pasta ala Hedgehog Mushrooms

1 Ib. Manicotti Pasta (or other)

1 medium organic onion, halved then slivered

1 cup carrots, diced

2 cups fresh Hedgehog mushrooms

2 cups sugar snap peas

½ cup (+/-) extra virgin olive oil

3 Tbsp. minced garlic

¼ cup white wine

1/3 cup fresh Italian parsley, chopped

¼ cup pine nuts

Salt and pepper to taste

Cook pasta according to directions in salted water, till firm (al dente). Time it, so that the pasta just comes out of the water, when you are ready to mix it with the vegetables in the wok. Meanwhile, coat bottom of wok pan with olive oil. Sauté onions for a few minutes, until translucent then add carrots and garlic. Cook until soft. Add the mushrooms. Cook for 5 minutes then add the white wine. Add the sugar snap peas and cook for 3 minutes. Remove the pasta from the water and add to the wok. Add the pine nuts and parsley and toss. Add salt and pepper to taste. Garnish with parsley and fresh Romano or Parmigianino cheese (if desired).

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iEat Green - Steven Druker - 04.06.17

April 6th, 2017

Steven Druker is a public interest attorney who founded the Alliance for Bio-Integrity and, as its executive director, initiated a lawsuit that forced the U.S. Food and Drug Administration to divulge its files on genetically engineered (GE) foods. This revealed that politically influenced administrators had covered up the extensive warnings of their own scientists about the abnormal risks, misrepresented the facts, and then allowed these novel products onto the market without requiring the testing that’s mandated by federal food safety law. He is a prominent commentator on the risks and regulatory issues of GE foods and has served on the food safety panels at conferences conducted by the National Research Council and the Food and Drug Administration; been a featured speaker at symposia at the British House of Commons and the National Congress of Brazil and at press conferences sponsored by the Brazilian Medical Association, the Swedish Consumers Association, and concerned members of the European Parliament; and appeared on numerous television and radio programs and been featured in numerous newspaper and magazine articles across the globe. His articles on genetically engineered food have appeared in several respected publications, including The Congressional Quarterly Researcher, The Parliament Magazine (a Brussels-based periodical), and The Financial Times. His influential book, Altered Genes Twisted Truth: How the Venture to Genetically Engineer Our Food Has Subverted Science, Corrupted Government, and Systematically Deceived the Public, was released in March 2015 with a foreword by Jane Goodall hailing it as “without doubt one of the most important books of the last 50 years.” Among the other scientists who have praised it are David Schubert, a professor and laboratory director at the Salk Institute for Biological Studies, who has called it Emeritus of Genetics at the University of Western Ontario, who extolled it as a bookthat “should be required reading in every university biology course.” He majored in philosophy at the University of California, Berkeley. Attended UC Berkeley’s law school.

 

G.F. Vegan Tofu Meatballs with Moroccan Tapenade

1 lb Tofu, pressed to remove water Sauce

2 Tbs Olive Oil 1 onion, chopped

1 cup chopped onions 2 cups Baby Portobello’s, quartered

1 Tbs. chopped garlic 2 t. minced garlic

1 Tbs. chopped ginger ¼ cup red wine

1 cup grated carrots ¾ t. cinnamon

1 stalk celery, chopped ½ t. salt

2 cups chopped baby Portobello mushrooms 1/8 t. allspice

2 Tbs. Flax seed, soaked in 2 Tbs. apple cider vinegar ¼ cup chopped parsley

½ cup fresh parsley ¼ cup toasted pine nuts

2 Tbs tamari 1 Tbs. honey

1 Tbs Aji Mirin (sweet rice wine) 1 can fire roasted tom with chili

¼ cup fresh cilantro Tofu Ball Coating

2 cups fresh spinach 3 Tbs. sesame seeds

1 bunch chives, chopped pinch salt

2 t. baking powder ¾ cup GF Panko Flakes

½ t. pepper

¼ cup sesame seeds Garnish

¼ cup GF panko flakes parsley

2 cups cooked short grain brown rice

1 t. salt

1. Sauté onions, carrots and celery, in olive oil with garlic and ginger, until soft.

2. Add Portobello mushrooms and cook 5 more minutes.

3. Add Mirin and tamari and cook for 5 more minutes.

4. In food processor, pulse the parsley and cilantro until fine. Add the tofu and pulse until mixed. Add the sautéed veggies and spinach and pulse until incorporated.

5. Transfer tofu to large mixing bowl and add the brown rice, the chopped chives, the soaked flax seeds, baking powder, sesame seeds, panko flakes, salt and pepper. Mix well.

6. Combine the GF Panko flakes, sesame seeds and salt into a deep pie pan or bowl, Form mixture into balls, and roll in panko mixture. Place on greased cookie sheet. Bake at 375’ for 20 minutes, turn over and bake another 10-20 minutes.

7. Meanwhile, in a heavy skillet, sauté the onions and garlic in a little olive oil until translucent. Add the mushrooms, cinnamon, allspice and salt, and cook down until the mushrooms are soft. Add the red wine and cook that down until the liquid is half. Add the fire roasted tomatoes, honey and pine nuts, and cook for 5 more minutes. Stir in the parsley.

8. Place a few spoonfuls of the tapenade on a serving platter. Place the Tofu balls on top, and spoon a little tapenade on top. Garnish with parsley.

9. Enjoy!

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iEat Green - Josh Balk Vice President, Humane Society of the United States - 03.30.17

March 30th, 2017

Josh Balk has led efforts to enact animal welfare policies with many of the world’s largest companies, including Walmart, Wendy’s, Kroger, Denny’s and dozens more. These policies have helped shift the food industry’s reliance on veal crates, gestation crates and battery cages. He's also been a leader in creating and supporting start-up animal-friendly companies, including co-founding Hampton Creek, and guiding venture capital firms and high net worth individuals to invest in this space. Prior to coming to HSUS, Balk worked at Compassion Over Killing (COK) where he conducted investigations into factory farm operations and launched one of our nation’s first advertising campaigns on farm animals. Balk’s work has been covered by the Associated Press, Fortune, CNN, New York Times, Washington Post and dozens of other outlets.

Banana Muffins with Crumb Topping- Vegan and GF

Preheat oven to 350*- Makes 12 muffins

 1 Tbs ground flax seeds, mixed with 1 Tbs. apple cider and 1 Tbs. water

 4 medium ripe bananas

 1/2 cup maple syrup

 1/4 cup organic oil ( safflower, canola or coconut oil)

 1 tsp vanilla extract

 2 tsp baking soda

 1 tsp. baking powder

 1 tsp. cinnamon

 1/2 tsp sea salt

 1-½ cups GF, Dairy Free flour

 ½ cup GF oats, ground

 Crumb Topping:

 1/4 cup brown sugar

 3 Tbs. GF, Dairy Free flour

 3 Tbs. GF Oats

 3 Tbs. organic oil

Instructions

1. Preheat oven to 375 degrees and either grease or line a muffin tin with paper

2. In small bowl, dissolve the flax seed, water and apple cider vinegar. Let set for 5 minutes.

3. In large mixing bowl, mash the bananas, and mix with the maple syrup, oil and vanilla. Add the flax seed.

4. In another bowl, combine the dry ingredients, the GF flour, GF oats, baking soda,baking powder, cinnamon and salt

5. Add the dry ingredients to the wet ingredients, mixing well

6. Fill muffin tins 3/4 full

7. Mix the topping ingredients and sprinkle on top of muffins.

8. Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.

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