iEat Green - Melinda Hemmelgarn

June 13th, 2019

Melinda Hemmelgarn is a registered dietitian, “investigative nutritionist,” award-winning writer and Food Sleuth Radio host. With 35 years’ experience in clinical, academic and public health nutrition, she’s a trusted consumer advocate, and an engaging and energizing national speaker. 

For 20 years, Melinda wrote a weekly, trademarked Food Sleuth newspaper column for the Columbia (MO) Daily Tribune. She has published articles in the Today's Dietitian, Natural Awakenings, ACRES,  and Edible Communities magazines. 

Prior to her freelance writing, speaking and radio career, Melinda developed and directed the Nutrition Communications Center at the University of Missouri. In 2004, she received a Food and Society Policy Fellowship which allowed her to connect the dots between food, health and agriculture. Today she uniquely applies critical thinking skills to media messages about food and farm policy to advance "food system literacy." 

Melinda received her B.S. in Dietetics from Florida State University; her M.S. in Human Nutrition and Food Systems from the University of Missouri-Columbia, and completed a dietetic internship through Cornell University at the New York Hospital. 
She is a member of the Association of Health Care Journalists, National Association for Media Literacy Education, and the Academy of Nutrition and Dietetics’  Hunger and Environmental Nutrition Practice Group.

Food Sleuth Radio has been produced by Dan Hemmelgarn at KOPN Studios in Columbia, MO since June, 2009. The “Mother Nature Network” ranked the show among the “top national green food radio shows” in 2009, and in 2011, Food Sleuth Radio won 1st place for radio interview from the National Federation of Press Women. Food Sleuth Radio airs on ~50 stations nationally, through Pacifica and PRX, and is available as a podcast on Stitcher, iTunes and Spotify, as well as kopn.org

 

Saffron Vegetable Casserole

¼ cup boiling water

1teaspoons saffron threads

½ cake tofu, sliced thin

¼ cup nutritional yeast

1 t. curry powder

¼ t. salt

1 Tbs. coconut oil

splash of Tamari

2 cups Cauliflower, florets sliced ¼” thick

1 tablespoons virgin coconut oil

1 medium onion, sliced into slivers

1 orange pepper, cut into strips

2 cups fresh spinach, chopped

2 Tbs. fresh cilantro

1-1/2 lb small red potatoes, sliced

Salt and freshly ground pepper

½ cake tofu

1 cup coconut milk

¼ t. salt

½ t. curry powder

2 Tbs. chopped cilantro

 

  • In a Pyrex cup, pour ¼ cup boiling water over the saffron threads, and set aside
  • In a pie pan, combine the nutritional yeast with the 1 t. curry powder and ¼ t. salt. Bread the tofu cutlets on both sides with the nutritional yeast.  
  • Slowly sauté the tofu cutlets in 1 Tbs. coconut oil until golden brown
  • Splash tofu cutlets with tamari and let sear. Remove to paper towel, set aside
  • Lay the potato slices out on cookie sheet covered with sprayed parchment paper. Sprinkle with salt and pepper. Bake in 400 degree oven for 15 minutes. Remove and let cool.
  • In the same sauté pan that you used for the tofu, add the remaining Tbs. of coconut oil, and sauté the onion slivers until soft and translucent. Then add the peppers and sauté for another 5 minutes.
  • Spray the bottom of a casserole pan with oil. Cover the bottom of the casserole pan with half of the potato slices.
  • Add ½ of the onions and peppers, and spread out over the potatoes. Sprinkle 2 Tbs of cilantro over casserole
  • Add the chopped spinach and spread out evenly over the onions and peppers. Then add the cauliflower and spread out over spinach.
  • Slice the tofu cutlets into small pieces, and spread out evenly
  • Add the remaining onions and peppers and spread them out evenly.
  • Cover the top with the remaining potato slices.
  • In a food processor, combine the ½ cake of tofu, the saffron water and threads, and cup of coconut milk. Add ¼ t. salt and ½ t. curry powder. Pulse and process until smooth.
  • Pour mixture over casserole, and spread out evenly. Bake in 375 oven for 40 minutes, until topping is set. Remove from oven and garnish with fresh cilantro.

 

 

iEat Green - Kim Coopersmith Child Nutrition Director

June 6th, 2019

Kim Coopersmith has a Bachelor’s of Science in Dietetics, and worked as a Clinical Dietitian in NYC before starting her career at the Glen Cove City School District in 2003. For the past 16 years, Kim has directed the district’s Child Nutrition Program with roughly 40 employees within 6 schools.

Her responsibilities include feeding 3200 students daily with 65% free and reduced meals. This program is federally funded with stringent guidelines and components. Kim is part of The Long Island School Nutrition Directors Assoc, which is a  cooperative for purchasing with 52 other school districts on Long Island, giving them purchase power in numbers. 

Fresh Spinach Salad with Citrus Dressing

Makes 2 Large Salads, or 4 Small Salads

 

Salad:

8 cups fresh chopped spinach  

1 avocado cubed

1 carrots grated

¼ cup toasted sliced almonds

1/2 cup sliced Jarlsburg Swiss cheese

4 Hardboiled eggs (sliced)

4 small campari tomatoes or cherry tomatoes

 

Salad Dressing:

½ cup olive oil

3 Tbsp Orange Juice

2 Tbsp Lemon Juice

1 Tbsp Dijon Mustard

1 Tbsp Dill

½ tsp Salt

¼ tsp Pepper

 

Directions:

  1. Add, olive oil, orange juice, lemon juice, Dijon mustard, chopped dill, salt and pepper to food processer. Mix for one minute or until smooth.
  2. Wash and dry 8 cups of fresh spinach.
  3. Chop the leaves into small pieces and put into large bowl.
  4. Cut the avocado in half and dice, add to bowl.
  5. Grate the carrots and chop tomatoes into quarters, add to bowl.
  6. Top with cheese and almonds.
  7. Slice eggs with egg slicer or into quarters and place on top of salad.
  8. Toss with salad dressing until everything has a thin covering. Top with any additional items you prefer and enjoy!

iEat Green - Dr. Natasha Campbell-McBride

May 24th, 2019

Dr. Campbell-McBride graduated with Honors as a Medical Doctor in 1984 from Bashkir Medical University in Russia.  She gained a Postgraduate Degree in Neurology and completed a second Postgraduate Degree in Human Nutrition at Sheffield University, UK.  

 

In 2004, she published a book, Gut And Psychology Syndrome. Natural Treatment Of Autism, ADHD, Dyslexia, Dyspraxia, Depression And Schizophrenia. The book explores the GAPS Nutritional Protocol, highly successful in treating patients with learning disabilities and other mental problems.  A second edition was published in 2010, and has been translated into sixteen languages.

 

In her clinic, Dr. Campbell-McBride works with patients with heart disease, high blood pressure, arrhythmia, stroke and other complications of atherosclerosis. She is acutely aware of the confusion about nutrition and these conditions, spurring an intensive study into this subject. The result of this study is her book Put Your Heart in Your Mouth! What Really is Heart Disease and what can we do to Prevent and Even Reverse it. The book was published in December 2007 and a second addition in March 2016.

 

Her new book, Vegetarianism Explained, has come out in 2017. Dr Campbell-McBride has been working with many young people who have chosen a plant-based life style and as a result became very ill. This led to an intense study into the value of plant foods versus animal foods, which resulted in this book.

 

Dr. Campbell-McBride is a Member of The Society of Authors, The British Society for Environmental Medicine, and a Board Member of the Weston A. Price Foundation.

 

Vegan Chocolate Mousse Tart with Banana and Raspberry Compote
To make 2- 10” Tart pans with removable bottoms

Before starting, soak 3 cups of cashews
in water for 3 hours or more.
Crust- Banana Filling:
2 cups macadamia nuts 6 ripe bananas
2 cup raw almonds 2 t. vanilla
2 cup dates ¼ cup Agave
1 pinch sea salt
1/2 cup shredded coconut

Raspberry Topping:
Chocolate Filling: 2- 12 oz. package of froz. raspber
3 cups soaked cashews 2 Tbs + 2 Tbs. agave
2 cups water
1 can organic coconut milk
4-teaspoon vanilla
3 cups Cacao powder
1-1/2 cup Agave
pinch salt
To make Crust
In food processor, pulse the macadamia nuts and the almonds till fine. Add the dates and the coconut and pulse until the
mixture is fully minced. Divide the crust between the two pans. Press mixture into pan and work it up the sides. Using
opposite hand to create counter-pressure. Make the edge of crust smooth and even.
For Chocolate Mousse:
Drain the cashews. Combine the drained cashews and fresh water in food processor, and pulse. Blend until very smooth,
scrapping down sides as needed. Add the coconut milk, vanilla and pinch of salt. Pulse until smooth, scrapping down the
sides. Transfer to large bowl, and slowly whisk in the cacao powder and Agave. Taste, and add more sweetener if desired.
Pour ½ of chocolate filling into one crust, and the other half into second crust.
Place tart pans in freezer, making sure they are level. Freeze for 1 hour.
Put the six ripe bananas into food processor, along with agave and vanilla. Blend until smooth. Pour one half of banana
onto each of the chocolate tart pans. Return to freezer for 30 minutes.
Pulse one package of frozen raspberries in food processor, until they are small pellets. Add 2 Tbs. of Agave and pulse just to
combine. Pour onto of one pie, and smooth out evenly. Repeat for other pie. Return to freezer .
Remove from freezer 20 minutes before serving. For a dessert buffet, cut tart into individual serving pieces and put into
cupcake liners for a nice presentation.

 

iEat Green - Leda Meredith

May 16th, 2019

Leda Meredith has been foraging since she was a toddler (it's her great-grandmother's fault) and has always felt connected to nature

through the wild edible and medicinal plants. It is her mission to share that connection so that others may enjoy the free, delicious,

healthy food growing all around them in a way that benefits both them and the ecosystems they harvest from.

Leda holds a certificate in Ethnobotany from the New York Botanical Garden, where she is also an instructor. She conducts

foraging tours, food preservation demos, and teaches medicinal and edible plant workshops for numerous organizations including the

Brooklyn Botanic Garden, Slow Food NYC, and Just Food. She is a contributor to numerous publications including Mother Earth

News. She is the author of seven books including The Skillful Forager, Northeast Foraging, and Pickling Everything. Connect with her at ledameredith.com.

 

Seitan and Peppers with Mushrooms, Broccoli and Asparagus

 

2 cups of homemade seitan or 1 package of your favorite seitan, drained and cut into cubes

1 onion, cut in half, then sliced into crescent moons

½ head of organic broccoli, cut into florets

½ organic red pepper

½ organic yellow pepper

1 bunch asparagus, sliced on angle, 1- 2” long

1- 8oz pk. of organic baby Portobello mushrooms, sliced

2 Tbs. minced ginger

2 Tbs. chopped garlic,

½ cup organic frozen peas

Olive oil

¼ cup Marsala wine

2-4 Tbs. of tamari (to taste)

½ cup water

½ cup nutritional yeast

¼ cup chopped parsley

2 cups cooked pasta or brown rice

  1. Cover the bottom of wok with oil. When oil is hot, add the onions.
  2. Add 1 Tbs. garlic, and 1 Tbs. ginger and continue cooking at medium-high heat, stirring constantly for 5 minutes.
  3. Then add the peppers, and continue cooking for a few more minutes, until peppers start to soften.
  4. Add the mushrooms, and let those cook down for a few minutes.
  5. Then add the Marsala wine and another Tbs. each of garlic and ginger.
  6. Add the seitan, and sear that for 5 minutes.
  7. Add 2 Tbs. tamari and sear for another few minutes.
  8. Add the water and deglaze the wok.
  9. Add the broccoli and cook for 2 more minutes. Add the asparagus.
  10. Add the nutritional yeast. Let the vegetables and seitan cook for a few minutes to allow the flavors to meld.
  11. Taste. Add 2 more Tbs. of tamari if desired.
  12. Toss with the chopped parsley and serve with noodles or brown rice.

iEat Green - John Todd

May 9th, 2019

Dr. Todd, one of the pioneers of the new field of ecological design, has been active in shaping the field for over forty years. Educated at McGill University (Agriculture (BA) & Parasitology (MSc) and has a PhD from University of Michigan (Fisheries & Oceanography). He has received two honorary doctorates. He is an Emeritus Research Professor and Distinguished Lecturer at the University of Vermont, and a Fellow at the Gund Institute for Ecological Economics. He is Founder and President of John Todd Ecological Design, and President of Ocean Arks International, an NGO dedicated to publishing, and to healing the inshore oceans. He is based in Wood Hole, MA. He was an assistant scientist at the Woods Hole Oceanographic Institution. He was the co-founder of the New Alchemy Institute in 1969. Dr. Todd is widely published and is the author of over two hundred scientific, technical and popular articles. He is the author or co-author of seven books. He is the inventor of Eco-Machines ™ and holds five patents. His passion and his work revolve around the broad field of planetary healing and regeneration.

Spring Pasta with Butter Beans

 

¼ cup olive oil

1 onion, sliced into crescent moons

2 Tbs. chopped garlic

2 Tbs. minced ginger

2 carrots, cut julienne

2 cups chopped collard greens

2 cups cut Asparagus

1 cup julienne assorted peppers

¼ cup water

2 Tbs Aji Mirin

3 Tbs Tamari (more to taste)

! Tbs dark Toasted Sesame Oil

1 Tsp. hot sesame oil

1 can organic butter beans

2 cups cooked pasta (I used brown rice spaghetti)

¼ cup chopped cilantro

  1. In a wok or large sauté pan, sauté onions in the olive oil for 5 minutes. Add the ginger and garlic.
  2. Snap off bottoms of asparagus spears. Cut Asparagus into 2” pieces on the angle.  
  3. Add the carrots to the onions and cook for 3 minutes.
  4. Add the Collard greens and the water, and sauté until collards are soft.
  5. Add the asparagus and peppers, and cook a few minutes. Add the Aji Mirin, and the Tamari, and cook for a few more minutes.
  6. Add the beans and the pasta, and mix well until hot.
  7. Add the dark sesame oil and the hot sesame oil. Mix well
  8. Add the cilantro.
  9. Taste and adjust the spices and herbs to your liking!

iEat Green - Peter Carter

April 25th, 2019

Peter Carter, M.D. is a retired family physician who practised medicine first in England and then on both coasts of Canada (in Newfoundland and British Columbia) for almost 40 years.

 

As a founding director of CAPE (Canadian Association of Physicians for the Environment) in 1993 and, more recently, as founder of the Climate Emergency Institute, Peter has presented on sustainable development, environmental health policy, biodiversity, and climate change and ocean issues at international science and climate change conferences in Canada, the United States, Europe, Asia and South America.

 

Peter has been following the global warming and climate change research since 1988. His approach to assessing climate change is based on environmental health and human rights protection. Since 2007, he has developed a unique approach to climate change risk, by estimating the total committed (i.e., locked in or unavoidable) global warming, which he has had published in scientific journals. He provides climate science information to several websites and organizations.

 

Peter has documented the science that shows we are already far beyond "dangerous anthropogenic interference with the climate system" (as defined by the 1992 UN Framework Convention on Climate Change). This science also shows that the world is facing planetary catastrophe from multiple amplifying feedbacks and runaway carbon dynamics, and is committed to catastrophic crop declines.

 

Peter covers environmental protection policy for the Climate Emergency Institute, and has submitted to UN and FAO consultations on this topic.

 

Peter was an expert reviewer for the Intergovernmental Panel on Climate Change (IPCC) Fifth Assessment Report (AR5) in 2014, as well as the 2018 IPCC Special Report on 1.5ºC.

 

His mission now is to spread the full truth about the extreme risks and magnitude of the global climate and ocean disruption emergency and its impacts on our food security, our health — and our survival.

 

 

Chili Crisp Oil

 

Ingredients

  • 4 small shallots, thinly sliced
  • 2 heads of garlic, separated into cloves, sliced
  • 1½ cups vegetable oil
  • 2 3" cinnamon sticks
  • 6 star anise pods
  • 1 2" piece ginger, peeled, very finely chopped
  • ¼ cup crushed red pepper flakes
  • 2 Tbsp. soy sauce
  • 2 tsp. sugar

 

Recipe Preparation

  • Bring shallots, garlic, oil, cinnamon, and star anise to a simmer in a medium saucepan over medium heat. Cook, reducing heat as needed to maintain a gentle simmer and swirling pot occasionally, until garlic and shallots are browned and crisp, 20–25 minutes. (Take your time—you want to drive all the moisture out before they brown.)
  • Mix ginger, red pepper, soy sauce, and sugar in a medium bowl. Strain shallot mixture through a fine-mesh sieve set over ginger mixture. Let garlic and shallot cool in sieve (this will allow them to crisp further) before stirring back into chile oil.
  • Do Ahead: Crisp can be made 1 month ahead. Cover and chill.

iEat Green - Brenda Davis

April 18th, 2019

Brenda Davis is a registered dietitian, a leader in her field and an internationally acclaimed speaker. As a prolific nutrition and health writer, she has co-authored 11 books with over 750,000 copies in print in 13 languages. Her most recent works include Kick Diabetes: Essential Diet and Lifestyle Guide (2019), The Kick Diabetes Cookbook (2018), Becoming Vegan: Comprehensive Edition (2014) and Becoming Vegan: Express Edition (2013). Becoming Vegan: Comprehensive and Express Editions have received a star rating by the American Library Association as the “go-to books” on plant-based nutrition, won two Book of the Year Awards in the US, and a Canada Book Award. Brenda is also co-author of several peer reviewed journal articles. Brenda is the lead dietitian for the diabetes intervention project in the Marshall Islands. She is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the Academy of Nutrition and Dietetics

egan Vanilla and Almond Macaroons

 

Ingredients

Juice from 1 can of organic chickpeas

2 Tbsp ground flax seed

1 Tbsp apple cider vinegar

1 Tbsp water

1 cup organic sugar

½ cup blended coconut oil

4 cups unsweetened shredded coconut

2 tsp Vanilla extract

1 tsp Almond extract

Directions

  1. In a small bowl, combine the ground flax seed with the apple cider vinegar and water. Mix well and set aside.
  2. In an electric mixer, beat the chickpea juice until it forms stiff peaks (like egg whites).  Add sugar to make a meringue.
  3. In a separate large bowl, using an immersion blender, blend the coconut oil until smooth. Add 1 tsp. vanilla extract. Add the flax seed mixture. Add the coconut.
  4. Fold in the meringue. Remove half of the mixture into another bowl. Add 1 tsp. almond extract to one half of the mixture, and 1 teaspoon of vanilla extract to the other half.
  5. Place macaroons on oiled cookie sheet in shape of little peaks. Add slivered almonds to the top of the almond ones. You can drizzle melted chocolate, or add choc chips to the vanilla ones.

Bake 10 minutes at 325°, then reduce the heat to 250° and bake another 8 minutes.  Makes 60 macaroons.

 

Tips:

  • The Eden Brand of Chick Peas have Kombu which helps with digestion.
  • I suggest you refrigerate the dough or use a cold sheet pan for baking

iEat Green - Vandana Shiva, Ph.D Author of 20+ books Founder of Navdanya

April 11th, 2019

Dr. Vandana Shiva trained as a Physicist at the University of Punjab, and completed her Ph.D. from the University of Western Ontario in Canada, but she is best known and loved as a food activist and a saver of seeds! Dr. Shiva got her grassroots start as an early critic of Asia’s Green Revolution, which was an international effort that began in the 1960's.  The goal was to increase food production in less-developed countries through higher-yielding seed stocks and the increased use of pesticides and fertilizers. The Green Revolution increased pollution, caused a loss of indigenous seed diversity and traditional agricultural knowledge, and created a dependence of poor farmers on costly chemicals. In response, Dr. Shiva founded the Research Foundation for Science, Technology, and Natural Resource Policy (RFSTN) in 1982, an organization devoted to developing sustainable methods of agriculture. Through this organization, scientists established seed banks throughout India to preserve the country’s agricultural heritage, while training farmers in sustainable agricultural practices.

In 1991, she founded Navdanya, a national movement to protect the diversity and integrity of living resources – especially native seed – and to promote organic farming and fair trade. For the last two decades, Navdanya has worked with local communities and organizations, serving more than 500,000 men and women farmers. Navdanya’s efforts have resulted in the conservation of more than 3000 rice varieties from across India, and the organization has established 60 seed banks in 16 states across the country. In 2004, Dr. Shiva started Bija Vidyapeeth, an international college for sustainable living in Doon Valley in collaboration with Schumacher College, U.K.

 

Dr. Shiva combines sharp intellectual inquiry with courageous activism, and her work spans teaching at universities worldwide to working with peasants in rural India. Time Magazine identified Dr. Shiva as an environmental ‘hero’ in 2003, and Asia Week has called her one of the five most powerful communicators in Asia. In November 2010, Forbes Magazine identified Dr. Shiva as one of the Seven Most Powerful Women on the Globe.

Dr. Shiva has authored more than 20 books, including; Biopiracy: The Plunder of Nature and Knowledge (1997)Stolen Harvest: The Hijacking of the Global Food Supply (1999), Tomorrow’s Biodiversity (2000),  Patents: Myths and Reality (2001), Water Wars: Privatization, Pollution, and Profit (2002), Globalization’s New Wars: Seed, Water, and Life Forms (2005), Earth Democracy: Justice, Sustainability, and Peace (2005), and Manifestos on the Future of Food and Seed (2007) to name just a few.

 

iEat Green - Author of Eating Tomorrow: Agribusiness, Family Farmers, and the Battle for the Future of Food

April 4th, 2019

Timothy A. Wise is a senior researcher at the Small Planet Institute, where he directs the Land and Food Rights Program. He is also a senior research fellow at Tufts University’s Global Development and Environment Institute, where he founded and directed its Globalization and Sustainable Development Program. He previously served as executive director of the U.S.-based aid agency Grassroots International. He is the author of Eating Tomorrow: Agribusiness, Family Farmers, and the Battle for the Future of Food(The New Press) and Confronting Globalization: Economic Integration and Popular Resistance in Mexico. He lives in Cambridge, Massachusetts.

 

Twitter: @TimothyAWise Instagram: @TimothyAWise

 

Vegan Chocolate Mousse Pie with Raspberries and Banana

Before starting, soak 1 cups of cashews

in water for 3 hours or more.

 

Crust- Banana Filling:

1 pk. Organic, honey graham crackers 2 bananas, sliced

¼ cup cacao

1 cup dates

½ cup shredded coconut Raspberry Topping:

pinch of salt, optional 1- 12 oz. package of froz. raspberries

2 Tbs. coconut oil 1 Tbs. maple syrup

1 t. vanilla

 

Chocolate Filling: Chocolate Drizzle-

1 cup soaked cashews ¼ cup Raw Cocoa Powder

1 cup water ¼ cup maple syrup

2-teaspoon vanilla 1 Tbs. coconut oil

½ cup Maple Syrup ¼ teaspoon vanilla

1 ½ cups Cacao powder

pinch salt

 

To make Crust

In food processor, pulse the graham crackers to make crumbs. Add the remaining ingredients, and pulse until all incorporated.  Press mixture into pan and work it up the sides. Using opposite hand to create counter-pressure. Make the edge of crust smooth and even.

 

For Chocolate Mousse:

Drain the cashews. Combine the drained cashews and fresh water in food processor, and pulse. Blend until very smooth, scrapping down sides as needed. Add the remaining ingredients. Pulse until smooth. Taste, and add more sweetener if desired. Pour filling into crust.

 

Put a layer of sliced bananas on top of chocolate. Pulse the package of  frozen raspberries, until they are small pellets. Add the maple syrup and pulse just to combine. Top the pie with the raspberries.

 

Combine all of the ingredients for the chocolate drizzle in food processor or mini blender. Put chocolate into a plastic squeeze bottle, and decorate the top of pie with chocolate.

iEat Green - Jay Feldman Executive Director of Beyond Pesticides

March 28th, 2019

Jay Feldman, executive director of Beyond Pesticides, is a co-founder of the organization and has served as its director since 1981. Jay dedicated himself to finding solutions to pesticide problems after working with farmworkers and small farmers through an EPA grant in 1978 to the organization Rural America (1977-1981). Since that time, Jay has helped to build Beyond Pesticides' capacity to assist local groups and impact national pesticide policy. He has tracked specific chemical effects, regulatory actions, and pesticide law. In September 2009, U.S. Department of Agriculture Secretary Tom Vilsack appointed Jay to the National Organic Standards Board (NOSB), where he completed a 5 year term in January 2015.

 

Field Roast, Kimchi and Spiced Sauerkraut with Avocado and Tomatoes on Baguette

 

For a quick, satisfying lunch, try making one of these sandwiches!

Makes 2 Sandwiches

 

½ package Field Roast MeatLoaf or Seitan

organic olive oil

tamari (to taste)

½ cup Organic Sauerkraut

½ cup Organic Kimchi

1 Tbs. Spiced Chili Peppers

2 Tbs. sliced Pepperoncinis

1 Avocado

4 small, ripe tomatoes

Sliced Pickles

Whole Wheat Sourdough Baguette

Stoneground Mustard

Vegan Mayo

 

 

Slice Field Roast meatloaf very thin. Sauté in oil until crisp on one side. Turn over and continue cooking on other side until crispy. When finished, sprinkle with tamari in the hot pan and allow it to sizzle and coat the slices. Depending on the size of your pan, you may need to do it in two rounds. Remove slices from pan and lay out on paper towel to absorb the oil. Wipe out pan with paper towel. Heat the sauerkraut, kimchi, pepperoncinis and spiced chili peppers in the same pan until warm.

 

Prepare the sandwiches on warmed baguette. Spread vegan mayo and mustard on both sides of bread. Start by layering the slices of Field Roast, then the tomatoes, the avocado, the sauerkraut mixture, and top with pickles. Cut the sandwiches in half, and serve with a little salad on the side.

iEat Green with Bhavani
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