November 18th, 2016
Founder and Executive Director of Teens for Food Justice, Kathy Soll believes that all New Yorkers should be committed to ending hunger, food insecurity and poor nutrition in one of the world’s greatest cities and that connecting youth to this mission and each other is a critical part of that achieving that goal. Teens for Food Justice was built on the concept that hands-on volunteering and helping others builds character and creates a unique level-playing field where people of all backgrounds can contribute equally through hard work and commitment, something hard to find in an increasingly polarized, stratified world. She also believes that service is a powerful tool for tapping young people’s talents, resources, and abilities, helping them flourish and work productively with others, and that youth who help solve social problems become more positive, engaged, hopeful adults who remain active throughout their lives on behalf of social change. Prior to forming Students for Service in 2010, she raised and educated two children in New York City’s public and independent school systems, serving in various leadership capacities within their schools’ PTAs and other community organizations. A lifelong New Yorker, she has also worked in the for-profit sector in management and marketing.
Cashew Chèvre Cheese
To Make Rejuvelac (fermented probiotic culture, needed to make Vegan cheese):
- 1 cup Organic Brown Rice (can use millet, quinoa or other whole grain)
- 6 cups filtered water
1. Put the grains in a large glass jar and add water.
2. Cover with sprouting lid or cheesecloth, secured with rubber band.
3. Let soak for 12 hours. Drain and rinse. Cover with cloth and place upside down at an angle, in warm spot,
allowing the grains to continue draining.
4. Rinse the grains twice a day with water, draining each time until the grains have begun to sprout. This will
take about three days for brown rice. Time will vary depending on which grain and temperature of the
environment. Once you see a tail on the grains, it is time to culture them.
5. Culture the rejuvelac by dividing the sprouted grains equally between two glass jars. Cover the grains in each
jar with three cups of filtered water. Place a piece of fresh cheese cloth, secured with a rubber band, over
each jar and let it sit for three days in a warm spot until the water turns cloudy and white, and has a tart,
6. Pour the liquid through a strainer into clean glass jars. Compost the grains and use the liquid to make the
cheese. The rejuvelac can be saved in the fridge for up to four weeks.
To Make the Basic Cashew Cheese:
- 2 cups raw cashews, soaked in water for 5-8 hours
- pinch of salt
- ¼ - ½ cup of Rejuvelac
1. Process the cashews with salt and ¼ cup rejuvelac in blender on high, until smooth.
2. Add up to ¼ cup more rejuvelac if needed to process cashews.
3. Transfer to a clean glass bowl and cover. Let rest at room temperature for 8-36 hours (the longer the cashew
cheese sits, the sharper the flavor will be). The cheese will thicken as it cultures.
To Make the Cashew Chèvre Cheese (2 varieties; fresh herbs and garlic-sundried tomatoes):
- 1 TBS Nutritional Yeast Flakes
- ½ teaspoon salt
- ¼ cup, chopped and packed fresh herbs
- 1 tsp chopped garlic
- 6 sundried tomatoes
1. Add the Nutritional Yeast and salt to the Basic Cashew Cheese.
2. For the herb variety; chop a variety of fresh herbs (I used parsley, sage, thyme, and tarragon). Depending
on the size of the Chèvre log you want to make, will vary the size of the cheese cloth. I used a piece of cheese
cloth that was 8” x 5” and covered the center section with the herbs leaving a inch on all sides.
3. Spoon the cashew cheese (now Chèvre) in a line down the center of the herbs. Using the cheese cloth, wrap
the herbs around the Chèvre cheese creating a log shape. Tie both ends with twine and refrigerate for 6-8
hours until firm.
4. For the garlic and sundried tomato variety; line a small bowl with cheese cloth. Puree six sundried
tomatoes until smooth and spread over bottom of bowl on top of cheese cloth. Add 1 tsp chopped garlic to ½
cup of the cashew Chèvre cheese. Put the ½ cup Chèvre cheese with garlic on top of the sundried tomatoes in
bowl. Smooth out the top and cover with the sides of excess cheese cloth. Refrigerate for 6-8 hours. Use the
cheese cloth to help unmold the cheese from the bowl.
5. Place on cheese board and garnish with fruit and crackers!
November 10th, 2016
Clark began his culinary career in his hometown of Lenoir, NC, where his family, which can be traced back 7 generations in North Carolina, was a constant source of inspiration for traditional Southern cooking techniques and ingredients. Before attending Johnson and Wales in Charlotte, NC, Clark worked at a small local eatery, Bud’s Pub, in Lenoir. While attending culinary school in Charlotte, Clark worked for legendary Charlotte restaurateur Frank Scibelli at Mama Ricotta’s. Clark also had stints at some of the world’s top restaurants, including The French Laundry, in Napa, California, and El Bulli, in Spain. Clark name his two most formative kitchen experiences as his time at Chez Pascal in Providence, RI, under Che Matt Gennuoso, and his time spent managing for Clyde’s Restaurant Group, in Washington, DC. Clark has also appeared on The Food Network’s Chopped and Beat Bobby Flay. He was most recently responsible for revamping North Rock Restaurant in Bermuda before returning to North Carolina to open his dream restaurant- Heirloom. With a passion for changing food culture in the United States, Clark spends his time as an active member of several non-profits in Charlotte. He served as a board member of Green Teacher Network (GTN), which works to advance academics, health and sustainability through school gardens and outdoor learning. GTN collaborates with over 30 area organizations in support of school gardens, composting, and growing natural environment. They maintain a network of over 2,000 educators throughout 185 schools in the Charlotte area. Clark is also a founding member of the Mecklenburg Community Food Health Coalition, which brings together partners from the private and public sectors, including the Mecklenburg County Department of Public Health, to deal with food policy issues in Mecklenburg County. Clark is also an adjunct professor in Regional American Cuisine, Contemporary Cuisine, and Latin Cuisine at the International Culinary School at the Art Institute in Charlotte, NC. With a primary focus on serving the best North Carolina foods and beverages, Clark enjoys creating original and unique dishes that reflect his travels and training. Clark is an avid forager and when he is not in Heirloom’s kitchen, he can most likely be found in NC forests and fields, sourcing ingredients for Heirloom’s menu.
Three Bean Portobello Mushroom Tamales- GF, Vegan
Makes 25 small tamales, plus 1 qt. of chili (or double the dough for 2x tamales)
1- 6 oz. package of dried corn husks, soaked in hot water for 40 minutes
For the Dough
2 ½ cups masa harina
1 ½ cups hot water
1 cup cold coconut oil
2 teaspoons baking powder
1 ½ teaspoon sea salt
1 cup vegetable broth
In a large bowl, stir the masa harina with the hot water until moistened; let cool. In the
bowl of a standing electric mixer, using the paddle blade, mix the coconut oil with the
baking powder and salt at medium speed until fluffy, about 3 minutes. With the machine
on, add the corn masa mix, in golf-ball- size lumps, then drizzle in the vegetable stock and
beat the masa until completely smooth. Increase the speed to high and beat until fluffy,
about 3 minutes; the texture should resemble mashed potatoes. Cover the bowl with a
damp towel and set aside until ready to use.
For the Chili Filling:
2 large onions, (or 4 small onions)
1 chopped yellow bell pepper
1 chopped red bell pepper
1 chopped jalapeño pepper
1 chopped Serrano pepper
3 Portobello mushroom
2 cups fire roasted corn (frozen pack)
1 can fire roasted tomatoe with chile
2 teaspoon chili powder
1 teaspoon salt
2 teaspoon cumin
½ teaspoon red pepper flakes
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 can organic pinto beans
1 can organic kidney beans
1 can black beans
1/2 cup chopped cilantro
Using a large heavy skillet (I use my cast iron pan) sauté the onion in olive oil, until
translucent. Add the peppers and garlic and continue cooking until soft. Add all of the
spices, the Serrano peppers and the corn, and cook for 10 minutes, until all of the flavors
come together. Add the beans and cilantro. Cook for 10 more minutes, allowing the
flavors to meld. Adjust spices to your taste.
For the Sauce:
1 small green bell pepper
1 small yellow bell pepper
1 chopped jalapeño
1 chopped Serrano
1 chopped Red onion
½ cup cilantro
¼ cup cacao nibs
Salt to taste
1 can Fire roasted tomatoes with chili
1 Tb garlic
Place all sauce ingredients into the blender, and blend on high until smooth.
To Assemble the Tamales:
Remove a corn husks from the water and pat dry. Working in batches of 4, lay the husks
on a towel and spread about 2 tablespoons of the dough in an even layer across the wide
end of the husk, creating a rectangle of dough. Leave about 1/2-inch border on the edges.
Spoon about 1 tablespoon of the chili filling in a line down the center of the dough. Roll
the husk so the dough surrounds the chili filling, then fold the bottom under. Use 2 corn
husks and rip them into thin strands, creating pieces of corn twine, to use to tie up the
tamales. Tie the tamales, around the center, using the thin strips of a corn husk. Repeat
until all husks, dough and filling are used.
To Cook the Tamales:
Using a deep stock pot, with a steamer in the bottom, fill the pot with water, just coming
up to the bottom of the steamer. Make balls of tin foil to fill in the side gaps. Cover the
steamer and the tin foil balls with a thin layer of corn husks. Stand the tamales upright on
their folded ends, tightly packed together, securing them with more tin foil balls on the
sides to prop them up. Cover, place over high heat and bring to a boil. Steam for 15
minutes. Reduce the heat, partially remove the lid, and simmer for 1 ½ hours. Serve the
tamales warm with the sauce on the side.
November 3rd, 2016
Dr. Sally Edwards has many years of experience in engaging a wide range of stakeholders to promote the environmental health of communities and develop safer and greener products. She is a senior research associate at the Lowell Center for Sustainable Production at the University of Massachusetts Lowell. She is a co- founder of the Chemical Footprint Project, which is designed to recognize corporate leadership in the use of safer chemicals. Sally facilitates the work of the Green Chemistry and Commerce Council’s Retailer Leadership Council, whose mission is to promote safer chemicals, materials and products across retail supply chains. Eight major retailers are active participants in the RLC. Sally also serves on the board of directors for Women’s Voices for the Earth. Sally holds a MS in Environmental Health Science from Harvard University and a BA in Human Biology from Stanford University. She completed her doctorate in Work Environment at the University of Massachusetts Lowell. Her book, Beyond Child’s Play: Sustainable Product Design in the Global Doll-Making Industry, was published in 2009.
Stuffed Delicata with Vegetables and Wild Rice
Pre-heat oven to 375 degrees.
4 zucchinis or summer squash, inside scooped out and diced
1 onion, chopped
2 carrots, diced
1 Tbs. chopped garlic
2 t. grated ginger
2 peppers, diced
1 ½ cups broccoli florets
2 small baby Japanese eggplants, diced and steamed
1 can Canneloni beans, drained and rinsed
1 cups cherry tomatoes
1 cup baby Bella mushrooms, quartered
½ cup white wine
1 ½ cups kale, chopped
1 t. cumin
3 Tbs. tamari
1 t. salt
½ t. pepper
1 Tbs. chopped cilantro
2 Tbs. chopped parsley
2 cups cooked wild rice
1. Cut squash in half lengthwise. Brush with olive oil. Lay face down and roast in 375 degree oven for
15 minutes. When soft, remove from oven and let cool.
2. Meanwhile, sauté onions in olive oil till translucent, with garlic and ginger. Add carrots and cook for
4 minutes. Then add broccoli, steamed eggplant and peppers. Cook for 5 more minutes.
3. Add Canneloni beans, cherry tomatoes and mushrooms.
4. Add the kale and white wine.
5. Add tamari, salt, pepper and cumin. Continue cooking for 5 more minutes.
6. Add the Wild Rice, parsley and cilantro
7. Fill zucchinis with vegetable mixture.
8. Bake at 375 for 15 minutes.
October 27th, 2016
Patrick Holden is the Founding Director of the Sustainable Food Trust, whose mission is to promote international cooperation between all those involved in sustainable food production. Previously, he was the founder and director of the British Organic Farmers, which merged into the Soil Association. He served as the Director of that organization from 1995-2010, before starting The Sustainable Food Trust. Patrick studied biodynamic agriculture and started a community dairy farm in West Wales in 1973. It is now the longest established organic dairy farm in Wales, with a herd of 75 Ayrshire cows - the milk from which is made into an award winning cheddar-style cheese by his family. He received a CBE (COMMANDER OF THE ORDER OF THE BRITISH EMPIRE) for services to organic farming in 2005. Patrick is an advisor to The Prince of Wales’s International Sustainability Unit, Patron of the Biodynamic Agricultural Association, the Living Earth and the Soil Association’s Land Trusts and International Ambassador of the Soil Association.
Vegan Pumpkin Cheesecake
1 cups macadamia nuts
1 cup raw almonds
1 cup dates
½ cup dried, unsweetened coconut
1 pinch sea salt
¾ t. ground ginger
3 cups cashews, soaked in water for 3 hours
¼ cup lemon juice
1 can organic pumpkin (or substitute 2 cups steamed pumpkin)
1 t. cinnamon
½ t. ginger powder
¼ t. ground cloves
1/8 t. allspice
1/8 t. nutmeg
¼ t. salt
3/4 cup maple syrup
3/4 cup coconut oil
1 tablespoon vanilla
½ cup of water
1 cup pecans- chopped fine
¼ cup maple syrup
1. Pulse the macadamia nuts and almonds in the food processor until finely chopped. Add dates and coconut and process until the mixture sticks together. Add salt and ginger powder
2. Press the crust mixture into the bottom of a fluted tart pan with removable bottom, and press up along the sides, creating a nice edge
3. Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and continue blending until smooth.
4. Pour filling mixture into tart pan crust and put into freezer for 1 hour before adding the pecan topping.
5. Pulse the pecans into small pieces, but do not over pulse into a flour. Add the maple syrup and pulse again until mixed. Sprinkle on top of the cheesecake. Replace the cheesecake into the freezer.
6. Remove the cheesecake from freezer 15 minutes before serving
October 20th, 2016
Andrianna Natsoulas has been a social and environmental activist for over two decades. She has created and implemented programs at several organizations, including Greenpeace, Food & Water Watch and the Northwest Atlantic Marine Alliance. Andrianna has coordinated with the global food sovereignty movements and has served on national and international boards and steering committees to protect fishing rights, fight trade agreements and build alliances. She has developed policy initiatives at the federal and regional levels to ensure farmers and fishermen can provide local and culturally appropriate food to their communities. She also wrote the book, Food Voices, Stories from the People Who Feed Us, which tells the stories of farmers and fishermen across five countries. In August of 2016, Andrianna joined NOFA-NY as the Executive Director and now lives in the beautiful Hudson Valley.
Seitan Oreganata with Broccoli Rabe and Sundried
Tomatoes over Spaghetti
1 - 8 oz. package of seitan, cut thin on the diagonal
1 Tbs. chopped Garlic
1 Tbs. Tomatoe paste
1 t. dry oregano
1 t/ dry basil
2 Tbs. white wine
1 large bunch of broccoli rabe (can substitute regular broccoli if you do not like broccoli rabe)
2 Tbs. chopped garlic
3 twigs of fresh oregano
1 t. dry basil
2 Tbs sundried tomatoes in oil
2 cups cherry tomatoes, cut in half
¼ cup white wine
Salt and pepper to taste
2 Tbs. Pine nuts (optional)
1 lb spaghetti or linguine of your choice, cooked al dente
Slice the seitan and lay it out on a dish towel to dry. In a wok, sauté the seitan in olive oil until it starts to brown. Add the garlic, and cook for one minute with the seitan. Push the seitan to the sides of the wok, and add the tomato paste to the center. Let it cook for a few minutes, and then add the white wine, oregano and basil. Toss the seitan in the wok with the tomato paste and herbs, and let cook for a few minutes, to absorb the flavor. In a small bowl, remove the seitan from the wok and set aside. Meanwhile, cut the bunch of broccoli rabe into about 2” pieces. Cover the bottom of wok with olive oil. When hot, add the broccoli rabe and garlic, and cook for 2 minutes until bright green in color. Add the white wine, sundried tomatoes and cherry tomatoes, and cook down for a few mintes. Add the oregano and basil and toss. Return the Seitan to the wok, and toss in. Toss pasta with a little olive oil and cover with the Seitan Oreganata and Broccoli Rabe Sauce. Garnish with Pine nuts if desired.
October 13th, 2016
Junie Moon Schreiber is a professionally trained actress, and a licensed acupuncturist, but her passion and what she does full time, is being a life coach. Junie Moon helps people create a life that is passionate, authentic, and fulfilling by teaching them how to turn down the volume on their inner critic – which allows them the freedom to do whatever they dream possible. She is a Certified Shadow Work® Facilitator, Transformational Coach, creator of the Mission IS-possible Transformation Program, co-author of the Amazon #1 Best-Selling book, “Journey to Joy”, host of “Life Out Loud” TV, and producer of the recently released short film “Shed the Shame”. Junie Moon helps people step powerfully into their soul purpose with grace and ease and absolutely adores seeing people embrace life fully, bringing them better jobs, healthier relationships and abundance.
Healing Squash Soup with Miso and Ginger
16 cups water
1 butternut squash (8 cups cubed)
¼ cup minced garlic
¼ cup minced ginger
1 organic onions, chopped
¾ cup red miso
2 Tbs coconut oil
2 carrots, chopped
2 celery, chopped
3 t. salt
1-½ t. white pepper
1 cup apple sauce
2 Tbs. apple cider vinegar
2 Tbs. Pomegranate Molasses
parsley and lemon for garnish
In large pot, bring 16 cups of water to a boil with the butternut squash in it. Meanwhile, sauté the onions, carrots and celery in the coconut oil, with the ginger and garlic, for about 10 minutes, until soft. Add the vegetables to the pot of soup, and continue cooking for 10 more minutes. Remove 2 cup of broth and in a separate bowl or measuring cup, dilute the ¾ cup of miso. Add the miso mixture back into the soup pot. Add the salt, pepper, apple sauce, apple cider vinegar and pomegranate molasses. With an immersion blender, purée the squash and vegetables until smooth. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED! Garnish with chopped parsley and serve with a lemon wedge. Can add noodles and more vegetables if desired.
October 6th, 2016
After receiving a BA in Marketing and MSC in General Management, Pietro worked for big Multi-national Corporations such as Kraft Food, Kimberly Clark and Sutter S.P.A. in marketing and product innovation. In 2014, he moved to Edinburgh to join the International MBA program @ Edinburgh University Business School. Following school, he worked for Somfy Group (one of the leading company in home automation) as a marketing consultant. In December, 2015, he joined Eattiamo as their General Manager, a startup created with 3 former highschool mates. Here he can combine his professional skill with his passion for food.
Butternut Squash Latkes
¾ cup Besan (chick pea flour) or other gluten free flour
¼ t. baking soda
½ cup corn starch
¾ cup cold water
1 large onion, cut into slivers (2 cups)
2 cups grated potatoes, water squeezed out
2 cups grated butternut squash,
½ t. ground cloves
1 t. ground cardamom
¼ cup chopped cilantro (can substitute parsley if you don’t like cilantro)
1 ½ t. salt
Oil for frying
In large bowl, make a batter with the chick pea flour, baking soda, corn starch and water. Add the spices. Then add the rest of the ingredients. Dropm by spoonfuls into deep fryer or skillet with hot oil. If using skillet, turn them latkes over when golden brown on one side, and fry the other side until golden brown. Remove from pan or deep fryer and drain on paper towel. *I usually try one first, to adjust salt to taste Serve with mango chutney, tamarind chutney, arugula pesto and apple sauce.
September 29th, 2016
Make Longevity Happen!
Janine is a longevity expert and founder of Panoramic Living. Panoramic Living provides a comprehensive view of life that helps you understand and implement the evidence based principles of healthy happy aging. Janine's experience spans twenty plus years implementing programs to enhance client experience at all levels: individual, employee, company and customer. As a consultant, motivational speaker and Blue Zone® Coach⃰, Janine challenges organizations and individuals to examine daily life practices, and motivates them to implement high-impact change with positive, sustainable results. Janine currently serves and President of Gerontology Professionals of New York (GPNY). She has previously served as President of Senior Umbrella Network of Nassau (SUN), as Vice-Chair of the Long Island Family Caregivers Coalition (LIFCC) and Director of Programs for the Long Island Center for Business and Professional Women. The Blue Zone project began as a National Geographic expedition to identify places in the world where people have the greatest longevity and is now a plan for living longer
Stuffed Squash with Tofu and Summer Vegetables
Pre-heat oven to 375 degrees.
3 flying saucer squash, (or acorn squash)
cut in half and hollowed out
1 onion, sliced into slivers
1 baby Japanese eggplants, diced
1- 15 ounce package of extra firm tofu
1 Tbs. ginger, grated
2 Tbs garlic, minced
2 carrots, diced
10 large white mushrooms, sliced (can
substitute shitake or Portobello)
3 long cooking peppers, diced
2 cups chopped packed greens (Chard,
Kale, Mizuna etc.)
1-1/2 cup broccoli florets
2 cups assorted cherry tomatoes
Salt and pepper
¼ cup Marsala Wine
2 Tbs Tamari
1 t. thyme
½ t. Rosemary
¼ t. red pepper flakes
1. With a spoon, remove the seeds of the squash, so that you are hollowing out the center. Lay them out in a casserole pan, face up, with just enough water to cover bottom of pan. Brush with a little olive oil and sprinkle with some thyme, rosemary and salt. Roast in oven for 30 minutes, or until soft when pierced with a fork.
2. Meanwhile, cut tofu lengthwise into 3 pieces, and lay out on ½ of a dish towel, and cover with other half of dish towel. Press down lightly, to absorb water. Cut into cubes.
3. In a wok, sauté tofu in olive oil for 5 minutes, without turning, to allow tofu to get golden brown. Then turn, allowing other side to get golden brown. Add more oil if tofu is sticking to pan.
4. Add onions, ginger and garlic and sauté for 5 more minutes, until onions are translucent.
5. Add the carrots, eggplant, thyme, rosemary and red pepper flakes, and continue cooking for another few minutes.
6. Add the peppers, mushrooms, and greens, and continue cooking until soft.
7. Add the broccoli and tomatoes, and let it cook down until the broccoli is soft.
8. Add the tamari and the Marsala wine, along with salt and pepper to taste. Add more tamari or salt, if desired. Allow flavors to meld together.
9. Stuff the squash with vegetable mixture. Bake covered for 15 minutes, allowing the flavors from the vegetables to infuse the squash. Don’t over cook! Remove from oven and serve on a platter, garnished with oranges or flowers.
September 22nd, 2016
Michael Anthony is the Executive Chef of Gramercy Tavern and Untitled and Studio Cafe at the Whitney Museum of American Art. Mike has worked in the kitchen of Restaurant Daniel and as the chef de cuisine at March Restaurant. Subsequently, Mike joined the team of Blue Hill as co-chef of the Manhattan restaurant and later as the executive chef at Blue Hill Stone Barns. In 2008, Gramercy Tavern earned the James Beard Award for Outstanding Restaurant. In 2012, Michael won the James Beard Award for Best Chef: New York City and in 2015, won for Outstanding Chef in America.
Gluten Free, Vegan, Fresh Fig Tart
For the crust:
¾ cup coconut oil
¼ teaspoon fine sea salt
¾ cup organic confectioners’ sugar
1/3 cup almond flour, sifted
1 ½ teaspoons vanilla extract
1 Tbs. ground flax seed, mixed with 1 Tbs. apple cider vinegar and 1 Tbs. water
1 ⅔ cups GF, vegan flour
1 cup ground GF oats
For the tart:
¾ cup cashews, soaked for 3 hours
⅔ cup almond flour
¾ cup confectioners' sugar
1 teaspoon cornstarch
1 teaspoon baking powder
1 teaspoon GF flour
5 tablespoons coconut oil
Pinch of fine sea salt
½ teaspoon vanilla extract
½ teaspoon almond extract
1 Tbs. ground flax seed, mixed with 1 Tbs. apple cider vinegar
1 tablespoon dark rum
1 cup organic fig jam,
18 ounces fresh figs
1. Prepare the crust: In a food processor, pulse the dates until smooth. Add the coconut oil and sea
salt and blend for 1 minute. Scrape down sides of with a rubber spatula and add confectioners’
sugar. Pulse until blended. Add almond flour and vanilla extract and pulse to incorporate.
2. Add the flax seed and a quarter of the flour (about ½ cup). Pulse until incorporated. Scrape down
bowl. Gradually add remaining flour and continue pulsing until dough comes together. Scrape
down sides of bowl and pulse again. Do not overbeat. Dough should be soft to the touch.
3. Separate dough into two equal portions and make 2 flat round disks. Wrap in plastic wrap and
refrigerate one portion for at least 4 hours or overnight; and freeze the other portion for another
4. Spray with oil, the bottom and sides of a 9-inch tart pan with a removable bottom. Crumble the
dough into the tart pan, and spread evenly over the bottom. Then press the dough into the pan,
working the dough up the sides, creating a nice edge using your thumb to press down on the dough
and your finger to press into the side of the pan. Chill while making filling.
5. Prepare the tart: Heat oven to 325 degrees. Drain cashews, and blend in food processor with ½
cup of water, until very smooth.
6. Sift together almond flour, confectioners’ sugar, cornstarch, baking powder and GF flour into a
7. Add coconut oil, salt, vanilla and almond extracts to food processor and pulse. Scrape down bowl
and add almond flour mixture. Blend until incorporated. Scrape down side of bowl, then add flax
seed mixture and rum and mix well, until everything is incorporated.
8. Remove tart shell from refrigerator and place on a baking sheet, lined with parchment paper.
Using a fork, pierce the crust, about 1 inch apart. Scrape the almond cream onto crust and smooth
it out with a rubber spatula.
9. Bake for 30- 40 minutes, until crust and almond cream are golden brown and the tip of a knife
comes out clean when inserted into cream. Remove from oven and let cool completely on a wire
10. Using a small spatula, spread fig jam over surface of tart in an even layer.
11. Remove stems from figs. Cut figs into quarters, or large figs into sixths or eights. Arrange in
concentric circles, starting on the outer rim with the stem side down. Slices should angle upwards.
If not serving right away, refrigerate.
12. Dust with powdered sugar just before serving, if desired.
September 15th, 2016
Yemi Amu is the co-founder of Oko Farms and the Farm Manager at the Moore Street Farm. She leads all of Oko Farms' design/build projects and directs all of its educational programs.She has facilitated the creation and maintenance of 20 edible spaces (in NYC) at schools and community organizations including a rooftop farm in Crown Heights and a 1/4 acre farm at the Weeksville Heritage Center that included poultry and bees. In addition to her current work at the Moore St. Farm, Yemi is part of the NEBHD Co & #39;s (Northeast Brooklyn Housing Development) Community Healthy Food Initiative where she manages 2 farms that source the Golden Harvest Food Pantry. She has a Masters Degree in Health and Nutrition Education from Teachers College, Columbia University.
GF, Vegan, Corn Chowder
20 ears corn, husks removed
4 large sweet onions
2 Tbs. chopped garlic
2 cups chopped celery
3 gallons of water or stock (48 cups)
(If using water, add 4 veg. bouillon cubes)
Olive oil or coconut oil for sautéing
20 potatoes (1" size) cubed
2 cans coconut milk
1 cup chopped parsley
6 Tbs. corn starch
2 Tbs. Salt
1 Tbs. white pepper
1 t. nutmeg
¼ cup good tasting nutritional yeast
½ cup dried tarragon
1 t. Red Pepper Flakes (optional)
3 bay leaf
Croutons for garnish (optional)
Chopped parsley for garnish
1. To start, place the raw corn cobs into the large pot of filtered water and bring to a boil.
2. Add the salt and bay leaves. Reduce heat to a simmer, and cook the cobs for 30 minutes.
3. Remove the cobs from the water, and cut off the kernels of corn. Set the kernels aside,
and return just the cobs to the water.
4. Add the potatoes to the pot of water, and continue cooking for another 30 minutes.
5. Meanwhile, sauté the onions in a heavy skillet with a little olive oil or coconut oil until
translucent. Add the celery, and continue cooking until soft.
6. Remove the cobs from the pot of soup and let drain in a colander. Discard the cobs, and
return any broth back into the pot.
7. Using an immersion blender, blend some of the potatoes, to help thicken the soup.
8. Add the onions and celery to the soup pot. along with the reserved corn kernels, and
9. Add the coconut milk and nutritional yeast to the soup pot.
10. Make a slurry with the corn starch and 6 Tbs. of cold water, and slowly add it to the soup
pot. Add the salt, pepper, nutmeg and red pepper flakes.
11. Keep stirring, being careful not to let it stick to the bottom. The soup will get thicker as it
cooks. Depending on how thick a chowder you like, you can blend some more of the
potatoes, or add some more cornstarch, 1 tablespoon at a time, mixed with 1 tablespoon
of water to make it thicker.
12. Adjust salt and pepper to taste.
Serve in bowls with croutons and parsley as garnish.