iEat Green - Sherry Torkos - 01.02.18

January 2nd, 2018



Sherry Torkos, B.Sc.Phm., R.Ph., is a pharmacist, author, certified fitness instructorm and health enthusiast who enjoys sharing her passion with others. She graduated with honors from the Philadelphia College of Pharmacy and Science in 1992. Sincem that time she has been practicing holistic pharmacy in the Niagara region of Ontario. mHer philosophy of practice is to integrate conventional and complementary mtherapies to optimize health and prevent disease. Torkos has won several national mpharmacy awards for providing excellence in patient care. As a leading health expert, she has delivered hundreds of lectures to medical professionals and the public. Torkos is frequently interviewed on news shows throughout North America and abroad. She has authored 18 books and booklets, including, “Saving Women’s Hearts,” “The Canadian Encyclopedia of Natural Medicine” and “The Glycemic Index Made Simple.”

Gluten Free, Dairy Free Pecan and Chocolate Biscotti
 6 tablespoons coconut oil
 2/3 cup granulated sugar
 1/4 teaspoon salt
 1 1/2 teaspoons baking powder
 2 teaspoons vanilla extract
 2 tablespoons flax seed, ground
 6 tablespoons water
 2 cups GF Flour
 3 tablespoons fair trade cocoa
powder, Dutch-process
 1 ½ cups ground pecans
 1/2 cup org, fair trade chocolate
chips, mini chips preferred
 2 tablespoons powdered sugar
for sprinkling on top
1) Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
2) In a medium-sized bowl, beat the coconut oil, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy.
3) In a separate bowl, mix 2 tablespoons of ground flax seed with 6 tablespoons of water. Stir until glutinous. Add to mixture.
4) At low speed of your mixer, add the GF flour, stirring until smooth; the dough will be sticky. Add the ground pecans
5) Divide the dough in half, leaving half in the bowl, and placing half on the prepared pan. Volume-wise, half the dough is a about 1 1/2 cups.
6) Shape the dough on the pan into a log that's about 14" long x 4" wide. Straighten the log, and press down, so that it is smooth on top and sides
7) Add the cocoa powder to the remaining dough in the bowl, stirring to combine. Stir in the chocolate chips.

8) Using wet fingers, spread the chocolate dough atop the vanilla dough, pressing it down.
9) Bake the dough for 25 minutes. Remove it from the oven, and cool on the pan for 20 minutes; Reduce the oven temperature to 325°F.
10) If you've used parchment on your baking sheet, use it to lift the biscotti off the sheet onto a flat surface. If you haven't used parchment, carefully lift the biscotti off the sheet onto a flat surface. Using a serrated knife or sharp chef's knife, cut the biscotti on the diagonal. 

11) Spread the biscotti out, and put it back on the baking sheet. Return the biscotti to the oven, and bake them for 30 minutes more.
12) Remove the biscotti from oven. They will continue to dry out as they cool.
13) Sprinkle them once they're cool with the confectioners' sugar. Makes about 24 biscotti.



iEat Green - Lorrie Clevenger - 12.21.17

December 21st, 2017

Lorrie Clevenger is an organic farmer and co-owner of Rise & Root Farm in Chester, NY. She is the Development Coordinator for WhyHunger, a national nonprofit organization, connecting people to nutritious, affordable food while supporting grassroots solutions that inspire self-reliance and community empowerment. Prior to owning Rise & Root Farm, Lorrie spent two years farming in Santa Cruz at the University of California Santa Cruz Center for Agroecology and Sustainable Food Systems (CASFS). Lorrie was a community gardener at Taqwa Community Farm in the Bronx for several seasons. She is a founding member of Black Urban Growers (BUGs), an organization committed to building networks and community support for black growers, and she served as the Volunteer General Coordinator for their first annual Black Farmers & Urban Gardeners Conference in 2010.  Lorrie is also a founding member of Farm School NYC and has remained part of the Executive Board since its inception in 2008, helping to develop curriculum and programming around innovative urban farming education.    Her career in food sovereignty work began in 2007 with Just Food, where she supported the work of diverse NYC communities through CSAs, community-based farmers markets, and advocacy around local food and community gardens. Her relationship to Just Food spanned a range of roles including Board member, Brooklyn's Bounty Market Coordinator, Administrative Assistant and Website Manager.  She also was the first Capacity Building Coordinator for WhyHunger's Grassroots Action Network Program.  At WhyHunger, Lorrie provided resources, information and networking opportunities to strengthen and support thousands of community based organizations across the country. She also managed the development and implementation of the Community Learning Project for Food Justice (CLP), a nationwide peer-to- peer mentoring service.


Beet & Radish Greens and Avocado Pate
2 cups of steamed greens, combination of radish greens and beet greens
1 onion, chopped
2 stalks celery, chopped
½ cup walnuts
1 t. chopped garlic
¾ cup cilantro
¼ t. pepper
1 avocado
1 t. cardamom
1 t. fenugreek
½ t. coriander
¼ t. cayenne
juice from 1 lime
1. Steam the radish and beet greens for 5 minutes and immerse in ice water to lock in flavor and color. Squeeze out water. Measure the greens, you want to have 2 cups total.
2. Meanwhile, sauté onions and celery in cast iron pan, without any oil. Use a little water if it starts to stick. Cook until caramelized and light brown in color.
3. Pulse the greens, onions and celery in food processor until finely chopped. Add cilantro, spices and garlic and pulse some more.
4. Add the walnuts and pulse until fully blended.
5. Add avocado and pulse some more, scraping down sides to fully blend. until a smooth puree remains.
6. Serve with tortilla chips, pita chips, crudités or crackers.


iEat Green - Chef Charles Carroll - 12.14.17

December 14th, 2017

Chef Charles Carroll is an award-winning chef who travels the world speaking on championship thinking and personal greatness. Past president of the World Association of Chefs Societies, he’s been lauded by five U.S. presidents for his work with U.S. troops abroad. A luminary of the Culinary Olympics, held every four years in Germany, he is currently executive chef of Houston’s prestigious River Oaks Country Club. In addition to his book, The Recipe: A Story of Loss, Love and the Ingredients of Greatness, he also the written award-winning books, Leadership Lessons from a Chef (Wiley2007) and Tasting Success: Your Guide to Becoming a Professional Chef (Wiley 2010) In 2011 Chef Carroll founded Operation HOT (“Honoring Our Troops”), putting on a series of Vegas-style shows and presenting a home-cooked Cajun meal for thousands of U.S. troops in the middle of a war zone in Afghanistan and giving away more than seven tons of gifts. Chef Carroll was personally commended by for his work U.S. Presidents Jimmy Carter, George H.W. Bush, Bill Clinton, George W. Bush, and Barack Obama.


Four Bean Vegetable Chili

1 cup dry organic pinto beans
2 cups dry organic red kidney beans
2 cups dry organic black beans
1 cup dry organic cannellini beans
5 bay leaves
1-2 large pieces of kombu seaweed
1 Tbs. salt
1 can small tomato paste
2 organic onions, chopped
4 long green organic peppers, chopped
½ cup shredded carrots
2 Tbs, minced garlic
1 large can organic fire roasted diced
olive oil
1 small can organic fire roasted diced
1 small can organic fire roasted diced
tomatoes with chili peppers
2 t. salt
2 t. smoked paprika
3 t. chili powder (add more if you want it
3 t. chipotle powder
1 jalapeno pepper chopped
2 habenerp peppers, chopped
4 cups broccoli florets, cut small
1 Tbs. Tamari
1- 8oz block of tempeh
3 Tbs. fresh, chopped cilantro

Start by soaking the beans over night in filtered water. Soak the black beans separately,
since they need to cook a little longer than the other beans. The next day, drain the beans. Put the black beans, Kombu, salt and Bay leaves into a heavy stockpot and fill it with filtered water, 2” above the beans. Set the other beans to the side. (You will add them to the black beans in 45 minutes) Bring the water to a boil and reduce the heat to a simmer. Cook for 45 minutes, then add the other beans into the pot. Add enough water into the pot to cover the beans by 2” inches. Bring back to a boil and then reduce to a simmer again. Cook for another 1-1/2 to 2 hours, until the beans are soft. If your beans are old (as mine were) it will take longer for them to cook fully!) You can also cook them in a pressure cooker, but my pressure cooker isn’t large enough for this many beans.

Once the beans are soft, sauté the onions in a large cast iron pan until carmelized. (You can use a little olive oil or dry sauté them, using a little water as needed) Then add the peppers and garlic, and continue sautéing until soft. Add the tomato paste and spices to the pan and cook for 5-10 minutes, allowing the tomato paste to brown. Meanwhile, pulse the tempeh in a food processor until it is fully chopped into tiny pieces. Lay out on a cookie sheet, lined with parchment paper and brown in a 375 degree oven until golden brown.

Transfer the tempeh and the onions, peppers and tomato paste to the pot of beans. Add the shredded carrots, tamari, salt, and cans of diced tomatoes to the pot of beans. Bring to a boil and again reduce the heat. Add the broccoli and cilantro and let it simmer for 15 minutes, allowing the flavors to meld. Taste the chili and adjust the spices to your liking, adding more chili powder, chipotle powder or cumin as desired. Let simmer for 15 more minutes, stirring occasionally, not allowing the bottom to stick. Taste again and adjust if desired. Serve with organic brown rice, or over brown rice pasta!


iEat Green - Annie Novak - 12.07.17

December 7th, 2017

Annie Novak is founder and director of Growing Chefs, field-to- fork food education program; the Manager of the Edible Academy at the  New York Botanical Garden, and co-founder and farmer of Eagle Street Rooftop Farm in Greenpoint, Brooklyn in partnership with Goode Green and Broadway Stages. She is the author of The Rooftop Growing Guide: How to Transform Your Roof into a Garden or Farm, published by Ten Speed Press. A passionate educator, Annie teaches locally & nationally, and has spoken at conferences around the country on the connections between people, food and ecology, and the benefits of urban agriculture. Annie writes in her own words for The Atlantic, Rodale’s Organic Life Magazine, Wilder Quarterly, and Diner Journal.

Stuffed Squash with Asian Tempeh

and Vegetables

Pre-heat oven to 375 degrees.
2 delicata squash, inside scooped out and diced (can substitute summer squash or zucchini)
2 baby butternut squash, inside scooped out and diced
1- 8 oz block of your favorite tempeh, cut into cubes
1 onion, chopped
1 cup diced carrots,
2 teaspoons chopped garlic
2 teaspoons grated ginger
½ yellow pepper, diced
1 ½ cups broccoli florets
2 Tbs. tamari
1 Tbs. Mirin
Olive oil
2 Tbs. chopped parsley
2 cups cooked brown rice mixed with wild rice
1. Cut squash in half lengthwise. Scoop out seeds, and some of the inside flesh. Place in pyrex pan with
a little water. Cover with parchment paper and roast in 375 degree oven for 15-20 minutes. When
soft, remove from oven and let cool.
2. Meanwhile, in cast iron pan, sauté tempeh in olive oil till golden brown. Turn over each piece and
sauté the other side until golden brown. Splash with tamari (about 1 Tbs) and remove from pan. Set
3. Wipe out pan, and sauté onion in olive oil until translucent. Add the carrots and the inside pieces of
squash. Cook for 5 minutes. Then add the broccoli. Add the garlic and ginger. Cook for 5 more minutes.
4. Add the peppers
5. Add the Mirin and Tamari.
6. Add the tempeh back into the pan.
7. Add the Wild Rice, and parsley.
8. Fill squashes with vegetable mixture.
9. Bake at 375 for 10 minutes.


iEat Green - Lierre Keith - 11.30.17

November 30th, 2017

Author of The Vegetarian Myth: Food, Justice, and Sustainability

Lierre Keith is a writer, small farmer, and radical feminist activist. She is the author of six books, including The Vegetarian Myth: Food, Justice, and Sustainability, which has been called “the most important ecological book of this generation.” She is coauthor, with Derrick Jensen and Aric McBay, of Deep Green Resistance: Strategy to Save the Planet She’s also been arrested six times. You can read more about Lierre at


Vegan Moussaka with Potatoes, Portobello Mushrooms and Chick Peas
Serves 12
2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices
2 large or 4 small potatoes, sliced into thin rounds
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
1 can organic chick peas
2 portobello mushrooms- finely chopped
2 assorted peppers- yellow, orange and green- chopped
2 teaspoon dried oregano
¾ teaspoon ground allspice
¼ t. ground cloves
¾ teaspoon cinnamon
1/2 teaspoon kosher salt, plus to taste
Freshly ground pepper
1 can fire roasted tomatoes
8 sundried tomatoes- pureed
1 tablespoon tomato paste
1 bay leaf
2 cups cashews- soaked for 2 hours in water
2 cups water
1 teaspoons sea salt
½ teaspoon ground nutmeg
1-1/2 Tbs. Nutritional yeast
½ cup Breadcrumbs (use gluten-free breadcrumbs to make this recipe gluten-free)
½ t. salt
½ t. ground garlic
olive oil
2 tablespoon chopped parsley Vegan Moussaka with Potatoes, Mushrooms and Chick Peas


Bake the Eggplant and Potatoes: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with oil and lay out on large baking sheet, lined with parchment paper. On a separate cookie sheet, do the same with the potatoes. Season with salt and pepper. Cover with parchment paper and bake until the eggplant and potatoes are soft, about 25 minutes. Set aside covered. Make the Mushroom and Chick Pea Filling. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, until lightly browned, about 5 minutes. Add the peppers and garlic and continue to cook, stirring frequently, for about 3 minutes more. Add the mushrooms, oregano, allspice, cloves, and cinnamon. Cook, stirring occasionally, for about 5 minutes. Add the Chick peas, fire-roasted tomatoes, and salt, and cook for 5 more minutes. Add the tomato paste, sundried tomatoes, and bring to a simmer. Cover, and cook until the sauce is thickened, about 15 minutes., stirring occasionally. Make the Cashew Sauce. Drain the cashews. In a food processor, pulse the cashews until finely chopped. Add the water, salt, nutritional yeast and nutmeg. Toast the Bread Crumbs. Coat the bottom of a heavy skillet with olive oil. Add the Breadcrumbs, garlic and salt, and lightly brown for 2 minutes. Remove from heat. Add 1 tablespoon of chopped parsley and reserve the other tablespoon for garnish after cooking Assemble the Moussaka. Lower the oven to 350 degrees. Spray a 9 x 13 x 2-inch casserole dish with olive oil. Scatter ½ of the breadcrumbs over the bottom of the pan. Lay the eggplant in the pan, overlapping the slices if needed. Spread half of the mushroom filling evenly over the eggplant, Repeat with the potatoes and remaining mushroom filling. Pour the cashew sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the remaining breadcrumbs and bake, covered for 30 minutes and then uncovered for 15 minutes until lightly browned, for a total of about 45 minutes. Remove the Moussaka from the oven and let rest for 10 minutes before serving Garnish with chopped parsley.


iEat Green - Eric Holt-Gimenez - 11.16.17

November 16th, 2017

Eric Holt-Giménez is an agro-ecologist, political economist, lecturer and author. In his new book, A Foodie’s Guide to Capitalism; Understanding the Political Economy of What We Eat, Eric reveals the link between capitalism, poverty, hunger and the ills that plague our food system. Eric has been the Executive Director of Food First since 2006. Food First is a non-profit organization that works to end the injustices that cause hunger through research, education and action. Eric is the editor of Food First books, Food Movements Unite! Strategies to Transform Our Food Systems; and Land Justice; Re-Imagining Land, Food, and the Commons in the United States, He co-authored the book Food Rebellions! Crisis and the Hunger for Justice with Raj Patel and Annie Shattuck; and was the author of Campesino a Campesino: Voices from Latin America’s Farmer to Farmer Movement for Sustainable Agriculture. Eric is of Basque and Puerto Rican heritage. He grew up milking cows and pitching hay in Point Reyes, CA, where he learned that putting food on the table is hard work. After studying rural education and biology at the University of Oregon and Evergreen State College, he traveled through Mexico and Central America, where he was drawn to the simple life of small-scale farmers. He returned to the States and received his Ph.D. in environmental studies from UC Santa Cruz in 2002.


Stuffed Heirloom Pumpkin

1 Large Round Organic Pumpkin
1 ½ lbs seitan, homemade or store bought (white
wave or Ray’s brands are good), cut into chunks
1 onion, chopped
4 carrots, cut into wedges
1 pound mushrooms, sliced (can use shitake,
portabella etc.)
2 yellow squash
1 butternut squash
1 sweet potato, cut into chunks
2 red or yellow peppers
1 head broccoli, cut up
4 parsnips
½ small napa cabbage
2 baby bok choy
¼ cup tamari
4 cloves garlic
2” piece of ginger, grated
2 Tbs. aji mirin (sweet rice wine)
2 Tbs tahini mixed with 1 cup water
1 package frozen peas
1 lbs potatoes, cut into chunks
2 sprigs rosemary
2 sprigs thyme
Cut out a circle on the top of pumpkin, scrape out seeds and replace top of pumpkin. Place pumpkin in shallow baking pan with a little water in bottom of pan. Make an aluminum tent over pumpkin with tin foil (to prevent burning) and bake the pumpkinin a 300’degree oven until soft (1 ½ hour-2 hours). Meanwhile, sauté onions, carrots, butternut squash, parsnips, potatoes and sweet potato in stockpot with a little olive oil. Add garlic and ginger. Cook for 10 minutes on low. Add broccoli, mushrooms, peppers, yellow squash, bok choy, cabbage, herbs and any other veggies you want. Add tahini and water mixture. Add mirin, tamari and frozen peas. Add seitan and cook for 20 more minutes. When pumpkin is soft, fill the pumpkin with the vegetable stew and return to oven for 30 minutes, to allow flavors to meld together. Serve right out of the pumpkin


iEat Green - Susan Futrell - 11.09.17

November 13th, 2017

Susan Futrell has worked with food businesses, nonprofit organizations and farms in marketing and distribution for over 35 years, including over two decades in the natural and organic foods industry. She is a freelance writer, essayist, and consultant, and has an MFA in nonfiction writing from the University of Iowa. ​Futrell is currently Director of Marketing for the nonprofit Red Tomato, which does marketing, logistics and market development for a network of fruit and vegetable farmers in the northeastern US. She helped develop the Eco Apple® program, a collaboration among fruit growers, researchers and scientists from land grant institutions and nonprofits, which supports advanced ecological orchard and pest management practices with a goal of sustaining local fruit production in the US. Futrell writes and speaks frequently on the challenges of bringing local foods to a broader segment of US eaters, sustaining family farms, and the history, science and joys of apples. She’s a fifth-generation Iowan and lives with her husband, Will Jennings, in Iowa City, Iowa.  She divides her time between Iowa City, Boston, and mid-coast Maine.

White Flint Corn Grits wit LI Cheese Pumpkin
8 servings
1 cup Sea Island White Flint Corn Grits
½ LI Cheese Pumpkin, de-seeded, peel
removed & cut into 1” cubes
coconut oil
2-1/2 cups water
1 can coconut milk
1 t. salt
2 Carrots, small dice
1 onion, chopped
coconut oil
1 t. fresh minced ginger
1/8 t. cinnamon
¼ cup apple cider vinegar
¼ cup maple syrup
2 Tbs. chopped parsley
¼ cup toasted slivered almonds (optional)
1) In a small pot, bring water, coconut milk, and salt to a boil. Slowly stir grits into boiling mixture. Bring back to boil and then reduce heat to a simmer and cook for 30 minutes, stirring occasionally. Add cinnamon and parsley when finished.
2) Meanwhile, lay out pumpkin cubes on baking sheet lined with parchment paper and greased with coconut oil. Sprinkle with salt. Cover with another piece of parchment paper and roast in 450* oven for 20-30 minutes until soft. Remove from oven.
3) In cast iron pan, saute the onions and carrots with a little salt until soft. Add the ginger and cook another 5 minutes. Add onions and carrots to cooked grits.
4) Wipe out pan and add apple cider vinegar and maple syrup. Add the cooked pumpkin to this and let simmer until the pumpkin absorbs the sauce.
5) Place grits in bowl, and spoon out pumpkin on top and in center. Garnish with more parsley. Add slivered almonds if desired


iEat Green - Anna Lappe - 11.03.17

November 2nd, 2017

Anna Lappé promotes health, equity and sustainability in food systems through her writing, advocacy, public speaking, and philanthropy. She has authored or co-authored three books and contributed to twelve others. Her Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do About It (2010) was named by Booklist and Kirkus Reviews as one of the best environmental books of the year. In addition to her writing, Anna appears frequently on television and radio and lectures at colleges and universities. With her mother, Frances Moore Lappé, Anna co-founded the Cambridge-based Small Planet Institute, an international network for research and popular education about the root causes of hunger and poverty. She currently runs Real Food Media, a collaborative initiative for popular education about food, farming, and sustainability. She lives in the Bay Area with her husband and daughters.

Thanksgiving Stuffing with Burdock, Apples and Pecans

1 package Arrowhead Mills or Chatham Village Stuffing Mix
1 ½ cup vegetable broth or water
1/3 cup olive oil or butter, plus 2 Tbs
2- 10” pieces of Burdock Root, grated
1 onion, chopped
2 Gala apples (or Granny Smith), cored and cubed
¾ cup chopped pecans
Fresh Herbs, (thyme, rosemary, sage, parsley)

Bring vegetable broth to a boil, along with butter or oil. Add stuffing mix, stir and
let sit covered for 5 minutes. Meanwhile,
in 2 Tbs olive oil, sauté burdock root on low flame for 10 minutes. Add onions
and sauté another 5 minutes. Add apple and cook another 5 minutes. Add
pecans. Add vegetables to stuffing and mix well. Add fresh herbs and season to
Bake covered for 20 minutes before serving.


iEat Green - Peter Allison - 10.26.17

October 26th, 2017

Topic: Fall 2017Blog Series, Measuring UP: Demonstrating Impact of Farm to Institution through Metrics, providing data-driven account of farm to institution landscape in NE.

Peter Allison is the Network Director for Farm to Institution New England or FINE. He was hired in 2011 by the founding partners to coordinate an emergent farm to institution network in New England. He brings over 30 years of sustainability program leadership in a wide array of non-profit, government and business roles. He has been focussed on food system change since 2007 when he started coordinating a farm to school program at his kid's school in Hartland, VT, and was also the founding director of the Upper Valley Farm to School Network, before joining FINE. Peter lives at the Cobb Hill co-housing community and farm in Hartland Vermont. He has a BA in Philosophy from Drew University, and an MA in Urban and Environmental Policy from Tufts University.


Corn Encrusted Tofu with Mushroom Remoulade, topped with Seared Mushrooms and Peppers

1 20-oz block of extra-firm, organic tofu, cut into slices 1/4 “ thick
For Egg substitute
2 Tbs. ground flax seeds
4 Tbs. water
1 pinch of salt
For Corn Crust
1 cup Organic Corn Flakes
½ cup of Corn Masa flour
¼ cup of Tortilla Chip Crumbs
2 Tbs. Cilantro
¼ t. salt
For Mushroom Remoulade
1 cup Burdock root, peeled and chopped
1 onion, chopped
1 celery, chopped
1 carrot, chopped
2 Tbs minced garlic
1 Tbsp. minced ginger
3 cups mushrooms and stems
2 tsp ground fenugreek
¾ tsp. cardamom
½ tsp. thyme
½ tsp. cumin
1/8 tsp. cayenne
¾ tsp salt
2 cups of water
2 Tbsp. tamari
1 Tbsp. Coconut oil
1/4 tsp. white pepper
2 Tbsp. red wine
Seared Mushroom and Peppers
1-8oz box of baby Portobello
1 long sweet bell pepper
1 tsp. minced garlic
A splash of red wine
A splash of tamari

1. Cut tofu and lay out on clean dishtowel to help remove excess water.

2. Meanwhile, in a large, heavy skillet, heat the olive oil until shimmering. Add the burdock root, onion, carrots, and celery. Then add the garlic and cook for 10 min. Stir occasionally.
3. Add the mushrooms, ginger, and all of the spices. Cook for 5 minutes. Stir occasionally.
4. Add 2 cups of boiling water and simmer for 10 minutes. Stir occasionally.
5. Remove from heat and then puree, using an immersion blender until smooth. Add the 2 Tbsp. tamari, 1 Tbsp. coconut oil, and 2 Tbsp red wine to the sauce and blend some more. Taste sauce and adjust spices to your liking.
6. Make a mixture of the flax seed and water in a shallow pie dish. In another shallow pie dish, crush the corn flakes in your hands so that they are still chunky, then combine with the masa flour, the tortilla crumbs, salt and cilantro. Dip the tofu slices into the flax seed mixture, and then into the corn flake mixture, coating both sides with the flakes.
7. Lay out on a cookie sheet lined with parchment paper and sprayed with olive oil. Bake at 400 degrees for 10 minutes. Turn slices over and cook for another 5 minutes, or until golden brown on both sides.
8. Meanwhile, sauté mushrooms and peppers in a little olive oil in a cast iron pan. Add a splash of red wine and tamari.
9. Plate the baked tofu cutlets on a platter, topped with the remoulade sauce and then garnished with the seared mushrooms and peppers.
10. Serve immediately and garnish with freshly chopped cilantro!


iEat Green - David George Gordon - 10.19.17

October 19th, 2017

David George Gordon is the award-wining author of The Eat-a- Bug
Cookbook and 18 other titles about orcas and gray whales, cockroaches,
tarantulas, land snails and the Sasquatch. The New York Times called his
Field Guide to the Slug “gripping.”
He’s been featured in The Wall Street Journal and USA Today, Time
magazine and National Geographic Kids and has appeared on Conan
O’Brien, The Late Late Show with James Corden and The View.
As The Bug Chef, he’s shared his cuisine with visitors to the Smithsonian
Institution, San Francisco Botanical Garden, The Explorers club, Yale
University and Ripley’s Believe It or Not! museums in San Francisco,
Hollywood and Times Square.
Chef Gordon and his illustrator/wife Karen Luke Fildes live in Seattle.


Linguine with Pepper Cress Pesto, Broccoli

and Cherry Tomatoes

For 4-6 people
1 packages of linguine (organic, or GF, rice, etc)
1 batch of pepper cress pesto (see attached recipe)
2 cups broccoli florets
¼ cup olive oil
¼ cup white wine
4 cloves garlic, chopped
1 cup assorted cherry tomatoes, cut in half
Salt and pepper
10 sun-dried tomatoes- cut into strips
2 Tbs. fresh chopped parsley
Sauté the broccoli in olive oil for 5 minutes. Add the garlic, and sauté for 2
more minutes. Add the white wine. Add the cherry tomatoes and sauté a few
minutes, add the sundried tomatoes, along with some of the oil its packed in.
Meanwhile, Cook linguine in salted water, al dente, timing it so you can add
it to the broccoli pan. Finish cooking the pasta in the pan with the broccoli
and tomatoes. Drizzle in a little more olive oil and add a little of the pasta
water to finish the cooking. Add 1 cup of pesto mixture and toss together.
Then garnish with parsley.


Pepper Cress Pesto

2 cups Pepper Cress leaves
4 cloves garlic
½ cup walnuts
¼ cup Olive Oil
¼ teaspoon salt

In food processor, pulse the pepper cress until finely chopped. Add
garlic cloves, walnuts, and salt. Pulse some more, occasionally
scraping down sides to incorporate all of the mixture. When fully
pureed, add the olive oil slowly while processor is on. Adjust salt
and garlic to your taste.

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