iEat Green - Acadia Tucker

October 17th, 2019

Acadia Tucker is a regenerative farmer, climate activist, and author. Her books are a call to action to citizen gardeners everywhere, and lay the groundwork for planting an organic, regenerative garden. For her, this is gardening as if our future depends on it. 

Before becoming an author, Acadia started a four-season organic market garden in Washington State inspired by farming pioneers Eliot Coleman and Jean-Martin Fortier. While managing the farm, Acadia grew 200 different food crops before heading back to school at the University of British Columbia to complete a Masters in Land and Water Systems. 

She lives in Maine and New Hampshire with her farm dog, Nimbus, and grows hops to support locally sourced craft beer in New England, when she isn't raising perennials in her own backyard.

 

Pumpkin Soup

When I need to make a lot of soup for a large crowd, there is nothing better than an Heirloom Long Island Cheese Pumpkin. The flesh is a bright orange, and when roasted, it caramelizes and gets so sweet, it is perfect for soup! (or pumpkin pie!) One 8 lb pumpkin makes enough soup for 12-18 people!

 


Makes 18 cups- 

 

1– 8-9 lb LI Cheese Pumpkin, cut in      

half, seeds removed, (I got 8 cups of pumpkin pulp from the roasted pumpkin)

10 cups water

2 Tbs. coconut oil

1 Tbs. minced garlic

2 Tbs. fresh minced ginger

2-1/2 t. salt

1 Onion, chopped

4 carrots, cut

4 potatoes, cut into chunks

1 cans coconut milk

4 Tbs. maple syrup 

2 t. cinnamon

1 Tbs. Cardamom

2 t. Coriander

 

  1. Lay out the Pumpkin, cut side down, on an oiled roasting pan, lined with parchment paper. 
  2. Make a few slits in the pumpkin to let steam out. 
  3. Bake at 375 for approximately 1 hour, until pumpkin is soft. Let cool a bit before scooping out the pulp and juices, leaving the skin. Set aside. 
  4. Meanwhile, in large stock pot, sauté the onions, potatoes and carrots in the coconut oil with the ginger and garlic. Add the spices and lightly toast for 2 minutes. 
  5. Add the pumpkin pulp to the stockpot. 
  6. Add 10 cups water 
  7. The pumpkin should be covered with liquid by 3”. Bring to a boil, reduce heat and let simmer for 30 minutes. 
  8. Remove from heat, and with an immersion stick, puree the soup until smooth. 
  9. Return to stove, and add the coconut milk. If the soup is too thick, add some more water. 
  10. Add the maple syrup. Adjust spices and salt to taste. 

iEat Green - Maryam Henein Founder, HoneyColony

October 10th, 2019

Maryam Henein is a Canadian-born investigative journalistactivistfunctional medicine consultant, filmmakerand entrepreneur. She directed the documentary Vanishing of the Bees narrated by Ellen Page. 

Stuffed Chile Rellenos, with Cashew Lime Crema, GF. 

10-12 Large Poblano Peppers for stuffing

Filling

1 onion, chopped

1 serrano pepper, diced 

1 Japanese eggplant, diced (2 cups)

1 yellow summer squash, diced (2 cups)

1 green pepper, iced (1 cup)

2 cups cherry tomatoes, halved

2 Tbs. chopped garlic

1-1/4 t. salt

½ t. chipotle powder

1 t. cumin

1 t. chili powder

2 cups cooked brown rice

1 t. chipotle powder

1 can black beans

2 Tbs. Chopped cilantro 

The Batter

½ cup Masa Harina

½ cup besan flour (chick pea flour)

1 t. baking powder

1 Tbs. potato starch

Juice from 1 can of chick peas

½ t. salt

3/4 cup water, plus 1 Tbs.

Cashew Lime Crema

2 cups cashews, soaked 3 hours or more, then drained

1  cups water

 

Juice of 1 lime, 

½ t. salt

For the Sauce

1 onion, diced

1 serrano pepper, diced 

1 small purple sweet pepper, diced

4 cups cherry tomatoes, halved

2 Tbs. garlic

¼ t. salt

1 t.  dried oregano



Procedure

For the Filling;

  1. Sauté the onion in olive oil until translucent. Add the garlic and peppers and cook for a few minutes. 
  2. Meanwhile, steam the eggplant for 10 minutes until soft.
  3. Add the summer squash, spices, & salt to the onions, and cook for 5 minutes, until they are soft. Add the steamed eggplant, the black beans and the cherry tomatoes and continue cooking, until all the tomatoes have broken down. Add the brown rice and 2 Tbs. cilantro and continue cooking for a few minutes, letting the flavors come together. 

For Crema- Blend all ingredients in blender or food processor until smooth. 

  1. Add 1 cup of the cashew crema to the vegetable stuffing. Set the remainder Crema aside for serving.
  2. Adjust seasoning in vegetable stuffing to desired taste.

 

For The Batter-

  1. In an electric mixer, whip the Fava Juice until white peaks form. 
  2. In a separate bowl, combine the dry ingredients. Add the water, mix well until no lumps remain. 
  3. Fold in the Fava whites until well blended.

 

Stuff the Peppers-

  1. Make a small slit partially down the side of the pepper, and cut out the stem and remove the seeds and ribs. Fill each pepper with the filling, trying to keep the opening small, until all the peppers are filled. (If you have leftover stuffing, it can make great nachos!) 

Make the Sauce

  1. Sauté the diced onion in a little olive oil for 5 minutes. Add the garlic, Serrano pepper and purple pepper and cook for another 5 minutes. 
  2. Add the cherry tomatoes and cook for 5 more minutes. Using either an immersion blender or food processor, puree the tomato mixture and continue cooking for another 10 minutes, until the sauce gets a deeper red color. Add the oregano.

Bring it All Together

  1. Dip the stuffed peppers into the batter, and fry them in a light oil until golden brown.  (To make ahead of time, All of the peppers can be fried and then stored in a pyrex dish to be re-heated the following day.)
  2. Heat the tomato sauce and serve over the Chile Rellenos, with a drizzle of the Cashew Crema on top. (I thinned out a small amount of the Cashew Crema so that I could drizzle it on top using a squeeze bottle) I served the rest of the Cashew Crema on the side instead of sour cream. 

 

Enjoy! 

iEat Green - Anna Francese Gass

October 3rd, 2019

Anna Francese Gass grew up in a small town on the Rhode Island shore before moving to New York City for university and an exciting new life.  After a stint in the corporate world, she decided, in order to be truly happy, she needed to spend her time in the kitchen, instead of an office cubicle. 

 

She quit her fast-paced sales job and enrolled in Culinary Arts at the French Culinary Institute in Lower Manhattan to follow her dream of professional cooking.  Soon thereafter, she found her niche in test kitchens, and has worked for Whole Foods, Mad Hungry, Martha Stewart Living Omnimedia and Food52. She has also assisted on numerous, successful cookbooks and worked on a number of cooking television shows. 

 

Cooking with Grandmothers around the country has become her passion.  Her hope is that by transcribing these cherished recipes, they will continue to be shared and loved for generations to come.

 

Vegan Peach Torte

Preheat oven to 350 °

Ingredients

¾ cup organic sugar

½ cup coconut oil

1 cup organic unbleached flour (sifted)

1 tsp. baking soda

1 t. baking powder

Pinch salt

2 Tbs ground Flax seeds

2 Tbs. water

2 Tbs apple cider vinegar

1 t. vanilla

10 small peaches, blanched, pitted and sliced

Brown Sugar, juice from ½ lemon, and cinnamon

 

Directions

Bring a large pot of water to boil. Add the peaches and let boil for 3 minutes, then remove from water and transfer to ice bath. This will make peeling the peaches easier. Then slice them and put in separate bowl.

 

In electric mixer, cream sugar and coconut oil, until fluffy.  Mix the flax seeds with the apple cider vinegar and water, and let sit for 3 minutes. Then add flax seed mixture to coconut oil and sugar. Add in vanilla. In separate bowl, combine flour, baking soda, baking powder and salt.  Add dry ingredients to mixer and beat well.

 

Spoon batter into 10 or 12” tart pan. Place cut peaches all around tart pan, on top of batter.  Sprinkle lightly with brown sugar, lemon juice and cinnamon.  

Bake for one hour.  Remove and cool to lukewarm before removing from pan.

Garnish with powdered sugar. 

iEat Green - Diego Gerena-Quinones, Cargo Bike Solutions

September 26th, 2019

Diego Gerena-Quiñones, is the founder of Cargo Bike Solutions Inc - CBS is all about building up the profile of medium-heavy weight, rapid and sustainable urban logistics on bikes. CBS naturally grew out of 7 years of bicycle courier experience here in New York City both in the street and in operations. As bicycle delivery work has grown exponentially over the last 10 years through the use of on demand delivery applications, there are still very few companies meeting the needs of high volume transportation on bikes, often still relying on cars. That’s where cargo bikes come in - with a 400 lb capacity, Diego's small but growing fleet of bikes can transport high volumes of goods with out emissions, cutting right through traffic and never worrying about parking tickets. 

 

In 2017, Diego met Hannah Dehradunwala, co-founder and CEO of Transfernation Inc. at the City's first ever Food Waste Expo in Greenpoint, Brooklyn. Together, they instantly found synergy and complemented each other perfectly. Diego was looking to introduce cargo bikes as a viable transport solution to food waste, and Hannah was looking to create a service that could employ people to do the work of recovering excess food from cafeterias, restaurants and big events instead of sending it to landfills where it contributes to climate change emissions. Since then, their combined efforts have built out a robust operation in New York City, partnering with some of the biggest names in corporate catering, like Flik, and restaurants like Dig Inn. Diego has rescued over 80,000 lbs of food, via bicycle, and that food wasput into community food pantries and regenerative compost programs.

 

 

Szechuan Vegetables and Tofu with Cashews

1 cake extra firm organic tofu, cut into cubes

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

2 carrots, cut into small chunks   

1 stalk celery, diced   

1 head broccoli

1 zucchini

1 Japanese eggplant

2 cups purple beans (or green beans)

ginger, 1 inch piece grated

2 Tbs. minced garlic

olive oil 

2 Tbs. tamari (to taste)

1 Tbs. Dark sesame oil

2 Tbs. Aji Marin

1 red jalapeño pepper, diced small

(use gloves when dicing the pepper)

1 Tbs. cornstarch (non GMO)

1 Tbs. water

½ cup roasted cashews

 

 

  1. Lay out tofu cubes on dry towel, cover with another towel, and press lightly, to dry.
  2. Cover bottom of wok with oil. When oil is hot, add the onions, carrots, celery and eggplant. Add half the ginger and garlic. Cook for 7-10 minutes until vegetables are soft. 
  3. Meanwhile, blanch the purple beans in boiling for a few minutes until al dente, and then transfer to boil of ice water to lock in green color. Drain and set aside. 
  4. Push the vegetables to the outer rim of wok. Add another Tbs. of oil to the center of wok. When hot, add the tofu cubes. Allow the tofu to develop a golden skin by shaking the wok to prevent sticking, but not stirring until the tofu is golden on one side. Then turn tofu over and add the remaining garlic and ginger. 
  5. Continue cooking at med. high heat, stirring as needed for 5 minutes. Then add the broccoli, zucchini and jalapeño peppers. Add a little water if needed to deglaze the wok.  Add the green beans to the wok.
  6. In a small bowl, make a mixture of the cornstarch, water, tamari and mirin, and pour over vegetables. Cook for a few minutes more, allowing the beans to get hot and the sauce to thicken. 
  7. Add the dark sesame oil and cashews, and combine. 
  8. Taste and adjust according to your preference. Add more Tamari if desired
  9. Serve with Brown Rice

 

iEat Green - Bren Smith- Executive Director of GreenWave Founder of Thimble Island Oyster Co

September 23rd, 2019

Bren Smith is the Executive Director of GreenWave , an ocean farmer and fisherman-run organization, dedicated to supporting a new generation of ocean farmers and innovators who are working to restore ecosystems, mitigate climate change, and build a blue-green economy. He is also the owner of Thimble Island Ocean Farm, where he pioneered the development of restorative 3-D Ocean Farming. Bren is a lifelong commercial fisherman, and was named one of Rolling Stone’s “25 People Shaping the Future” and featured in Time Magazine’s, Best Inventions of 2017. He is the winner of the 2015 Buckminster Fuller Challenge, one of the most important prizes in sustainability, and has been profiled by CNN, The New Yorker, and National Geographic.

 

Steamed Rainbow Swiss Chard with Lemon Garlic Herb Sauce

 

4 Bunches of Swiss Chard

6 Tbs. Olive Oil 

4 cloves Garlic

Juice from one lemon

½ cup parsley

½ cup basil

½ t. salt 

 

  1. Wash and cut Swiss Chard into bite size pieces. 
  2. Steam the greens until wilted and bright green (about 4 minutes). 
  3. Blanch in ice water bath to cool down and lock in color. Squeeze out excess water and place in large bowl. Set aside.
  4. Make the sauce- put all of the remaining ingredients into a mini blender, and process until smooth. 
  5. Toss the Swiss Chard with the sauce and serve either hot or cold.

 

Serves 10-12 side portions

iEat Green - Terry Meer, Director of Sustainable Kashi at Kashi Ashram in Sebastian, Florida

September 12th, 2019

Terry Meer has been teaching environmental classes since 2008 on topics including; water catchment systems, solar energy, organic gardening, permaculture design and other green technologies. He was invited to visit the Kashi Ashram back in 2015, and was intrigued by the challenge to create a vibrant permaculture community that shared many of his life’s values. Terry accepted the challenge and position as the Permaculture Director at Sustainable Kashi. Kashi includes interfaith temples, food forests, intensive gardens, and an off-grid eco-village on an 80-acre intentional community. His teaching of combining permaculture closed-loop systems and deep spiritual practices has been called “sacred ecology”. He has worked on several community building projects including community gardens for the homeless, organic gardens for children with autism, free community permaculture courses for low-income families, and partnered in the construction and design of the “Econ Farm”, a project to demonstrate low-impact living that was featured in Oprah Magazine in 2008. Terry has taught classes on permaculture and closed loop eco-systems across the United States, New Zealand, Costa Rica, Australia, Panama, and in the Bahamas.

 

Stuffed Poblano Peppers with Cashew Lime Crema


Filling

10 Large Peppers for stuffing

1 onion, chopped

4 small elongated red peppers, diced 

2 habanera peppers, diced small

2 cups cherry tomatoes

8 oz. baby Portobello mushrooms, sliced

2 cups chopped kale

2 Tbs. chopped garlic

1-½  t. salt

½ t. pepper

1 can black beans

1 cup frozen organic corn

Cashew Lime Crema

3 cups cashews, soaked 3 hours or more, then drained

2  cups water

Juice of 1 lime, plus 3 Tbs. Lime juice

1 t. chipotle powder

1  t. salt

2 cups cooked brown rice

1 t. cumin Crumb Topping

1 t. chipotle powder ½ cup unsweetened organic corn flakes, crushed

½ t. smoked paprika ½ cup crushed tortilla chips

Chopped parsley or cilantro for garnish

 

Procedure

  1. For Crema- Blend all ingredients in blender or food processor until smooth. Adjust to taste.

 

For the Filling;

  1. Sauté the onion in olive oil until translucent. Add the garlic and peppers and cook for a few more minutes. Add the spices, salt & pepper, along with the mushrooms and kale and cook for 5 minutes, until they are soft. Add the cherry tomatoes and continue cooking, until all the tomatoes have broken down. Add the beans and frozen corn and the brown rice and continue cooking for a few minutes, letting the flavors come together. 

 

Stuff the Peppers;

  1. Cut the peppers in half and scoop out the seeds and ribs from the peppers. Lay them out in a single layer in a baking dish or roasting pan. Fill each pepper with the filling.  Pour half of the Cashew Crema over the peppers, and sprinkle with the crushed crumb topping. 

 

  1. Bake in 350 oven for 40 minutes, until peppers are soft. 
  2. Serve with remaining cashew lime crema on the side and enjoy! 

iEat Green - Guest Dr. Maria Michael

September 5th, 2019

Dr. Maria D. Michael is a world renowned and respected medical intuitive, channel, empath, healer, psychic and teacher for over 40 years. She has been awarded 5 advanced degrees (all Summa Cum Laude), including a Ph.D. in Counseling Psychology. She has doctorate-level training in Neuropsychology and Special Education and extensive post-doctoral studies in Psychoanalysis and Jungian Psychology. Additionally, Dr. Michael is trained and experienced in EMDR, Hypnotherapy, LENS Neurofeedback and Neurolinguistic Programming. She is a Lakota/Navajo traditional elder, has participated in and led traditional Native ceremonies and doctored alongside Lakota Medicine people. 

 

Mediterranean Stuffed Zucchini

 

Pre-heat oven to 375 degrees.

Ingredients

 

2 large zucchini, inside scooped out and then diced

2 carrots diced

1 can Canneloni beans, drained and rinsed 

1 onion, chopped

1 Tbs, plus 3 t. chopped garlic

2 peppers, diced

2 long eggplant, cut into chunks

2 cups cherry tomatoes 

1 quart baby portobello mushrooms

½ cup white wine

4 cups kale and Swiss chard, chopped

1/4 cup capers

1/2 cup kalamata olives, cut in half

2 cups cooked brown rice

1 t. Dried oregano

2 Tbs. fresh oregano

2 Tbs tamari

1/4 cup chopped parsley

Salt and pepper to taste

 

Crumb Topping

 

1/2 cup sage leaves

1/4 cup GF panko flakes

1 Tbs chopped parsley

Olive oil

1/4 t. salt

Pinch of pepper

Instructions

 

  1. Cut zucchinis down the middle, lengthwise. Scoop out center to create large cavity for filling. Dice the zucchini you remove from center.
  2. Cut ends of eggplants off and then cut down the middle lengthwise. Cut into 1” chunks. In large bowl, toss with a little olive oil and 1 t. minced garlic. Roast in 400 degree oven for 10-15 minutes, until soft. When soft, remove from oven and let cool. 
  3. Cut cherry tomatoes in half, using the same bowl as the eggplant, toss with a little olive oil and 1 t. minced garlic, and roast in 400 degree oven for 10 minutes.
  4. Wipe mushrooms clean with damp cloth. Cut in half or quarters, depending on the size, and toss with a little olive oil and garlic. Roast as above, until soft.
  5. Meanwhile, steam the kale and Swiss chard till bright green and wilted, and blanch in a bowl of ice water. Squeeze out all water and set aside. 
  6. Sauté the onions in large, heavy skillet or wok with olive oil and 1 Tbs. of garlic, till translucent. Add the carrots and cook for 5 minutes. Then add the diced zucchini. Cook for 5 more minutes. 
  7. Add the cooked eggplant, mushrooms and cherry tomatoes. Add the cooked kale and white wine. 
  8. Add oregano, tamari, salt, and pepper. Continue cooking for 5 more minutes, until the liquid is absorbed.
  9. Add the rice, capers, olives, and parsley. 
  10. Fill zucchinis with vegetable mixture. 

To make the Crumb Topping; 

  1. In small cast iron pan, cover bottom with olive oil and fry 6 sage leaves at a time for 3-5 seconds until crispy. Remove and drain on paper towel. Repeat until all of the sage is fried.
  2. Using the same cast iron pan, remove most of the oil, leaving approx. 1 teaspoon of oil behind. Heat the pan and add the panic flakes, garlic, salt, pepper and parsley. Remove from heat and crumble the sage leaves and add to the crumb mixture. 
  3. Sprinkle the crumb mixture on top of the filled zucchini halves. 
  4. Bake covered at 375 for 45-60 minutes, until soft
  5. Serve with Brown Rice Pilaf.

iEat Green - Chung-Wha Hong, Executive Director of Grassroots International

August 29th, 2019

Chung-Wha Hong is the Executive Director of Grassroots International.  As a global justice advocacy and grantmaking organization, Grassroots International connects progressive donors in the US, to high-impact social movements in the Global South.

For over 25 years, Chung-Wha has worked on a range of social justice issues locally and internationally, through organizing, policy advocacy, coalition building and philanthropy.

Named by the New York Magazine as one of the most Influential People in Politics, Chung-Wha helped to build the political clout of New York State’s immigrant communities through a comprehensive civic engagement program, and helped to win numerous legal, social and economic rights and benefits for those communities.

Chung-Wha’s past activism includes working on health care, worker rights and human rights issues at the New York Immigration Coalition, Campaign to Save Public Hospitals, National Korean American Service & Education Consortium, Asian Pacific American Labor Alliance AFL-CIO and the Korea Information Project.

iEat Green - David Karr: Chief Brand Cebador (Co-Founder) of Guayakí

August 26th, 2019

David Karr is the Chief Brand Cebador of Guayakí SRP, Inc., a company he co-founded with Alex Pryor, his “soul brother” in 1996. Guayakí is a producer of organic, fair trade yerba mate. They have an innovative business model called Market Driven Regeneration™ in which Guayakí serves as a bridge linking consumer purchases of healthy yerba mate products in North America, with indigenous communities engaged in sustainable agriculture and reforestation projects in Argentina, Paraguay and Brazil. As the brand steward, David is responsible for the look, feel and story of Guayakí, including all media, marketing and retail activities. Guayakí’s vision is that yerba mate culture will power their Market Driven Regeneration business model to regenerate ecosystems and create vibrant communities. David is committed to creating sustainable, regenerating enterprises that nourish the planet and humanity. His work at Guayakí expanded to include Come to Life Film, which creates films that features people who are living their passions, while creating positive change for humanity and the planet.

David lives on his community farm on Salt Spring Island, BC, Canada with his wife Jennifer Lloyd and two boys Alex and Rio.

 

Eggplant and Tomato Curry

Serves 6-8

 

¼ cup olive oil

1 tablespoon scraped, finely chopped fresh ginger root

4 teaspoons, finely chopped garlic

1 onion, chopped or sliced 

½ teaspoons salt

1 teaspoon ground cumin

½ teaspoon coriander

½ teaspoon cardamom

1 teaspoon turmeric  

1 carrots, cut in bite size pieces

3 Japanese eggplants, ends removed, cut lengthise and then on the angle into chunks

2 cups broccoli florets

1 can diced fire roasted tomatoes with chili (Trader Joe’s)

¼ cup water

1 teaspoon Garam Masala (available in Indian markets and some supermarkets)

2 tablespoons chopped parsley or fresh cilantro for garnish

  1. In a large wok, heat the oil over med-high heat and add the onions. 
  2. Stir in the ginger and garlic, and cook for a few minutes. Then add the carrots and salt. Lower the heat and stir constantly, frying the onions and carrots for 7 to 8 minutes, until they are soft and carmelized. 
  3. Add the eggplant, cumin, coriander, cardamom and turmeric, and cook for another 5 minutes. If the vegetables are sticking to the wok, add a little water, 1 Tbs. at a time, to keep it from sticking. 
  4. Add the broccoli and canned tomatoes, and let cook down for another 5 minutes. 
  5. Add the Garam Masala and mix well. Cover the wok, and let it cook for another 10 minutes, stirring occasionally. 
  6. Adjust seasonings to taste, 
  7. Garnish with fresh cilantro or parsley

 

Serve with Saffron Rice, Quinoa or Garlic Mashed Potatoes!

iEat Green - Steffen Schneider, Rachel Schneider, Institute for Mindful Agriculture

August 15th, 2019

Steffen Schneider has over three decades of experience as a biodynamic farmer and herdsman. Currently he is the Director of Farming Operations at Hawthorne Valley Farm.  He holds a masters degree in agriculture from the Justus Von Liebig University in Giessen, Germany.  

Steffen was part of the team that brought the farm back to economic solvency and success in the early 90’s. He has served in senior leadership capacity for the past 20 years, allowing Hawthorne Valley to experience tremendous growth and diversification of its farming operations including a more recent major infrastructure upgrade of its farmstead.

Since 2007 he has been on the Board of Directors of the Biodynamic Association of North America. Currently he serves as President; he has also served as Treasurer and Vice-President.  Steffen has keynoted national and international biodynamic conferences in the US, Switzerland and New Zealand. Additionally he has conducted workshops at organic and biodynamic conferences in the US, China, Switzerland, and New Zealand.  He is a member of the faculty at the Hawthorne Valley Farm Learning Center and serves as adjunct faculty at the Pfeiffer Center in Spring Valley, NY. 

 

Rachel Schneider is Director of the Hawthorne Valley Farm Place Based Learning Center which focuses on farm based educational programming for children and families and professional training in the vocation of agriculture. Rachel holds a masters degree in Waldorf education.

As part of her work at the Learning Center, Rachel brought the Farm Beginnings whole farm planning program to the Hudson Valley from its original home with the Land Stewardship Project in Minnesota, organized a yearly Biodynamic Winter Intensive training at Hawthorne Valley and developed and initiated the “Kids Can Cook” summer camp, specifically targeted to underserved children in the Hudson community. Her most recent projects include creating curriculum for the “Real Food Business Planning” course and working with the Bard Prison Initiative to bring a lecture series on the “Emerging Real Food Economy” to inmates at the Woodbourne Correctional Facility in Sullivan County NY.

Rachel has been part of management at Hawthorne Valley Farm for the past 20 years. Prior to her current role, she held the position of market gardener and CSA coordinator for Hawthorne Valley Farm. During this time she was able to develop the CSA program and participated in founding the farm apprentice enrichment program called CRAFT (Collaborative Regional Alliance for Farmer Training) both of which began in 1994. 

 

 

Stuffed Portobello Mushrooms

Vegan and G.F.

 

Pre-heat oven to 375 degrees.

4 large Portobello mushrooms, stems removed and saved 

1 onion, diced

1 long Japanese eggplant, diced

2 t. minced garlic

½ cup diced Swiss Chard stems

¼ cup chopped sage leaves

2 cups chopped greens (I used Swiss Chard and Kale)

¾ cup diced assorted peppers

Olive oil

¼ t. Salt and 1/8 t. pepper

½ cup White Wine

2 Tbs. Tamari

½ t. dried tarragon

¾ cup chopped walnuts

2 Tbs. parsley, plus more for garnish

 

Optional- Either Cheddar or Gruyere Cheese for top

Directions;

  1. Wipe the mushrooms with a damp cloth. Scoop out the dark underside of the mushroom. Chop the stems and set the tops aside. 
  2. In a heavy skillet, sauté the onions in a little olive oil for 5 minutes, until translucent. 
  3. Add the garlic, mushroom stems and eggplant and sauté for 5 more minutes, then add the chard stems and cook another 5 minutes.
  4. Push the vegetables to the outer rim of the skillet, and add a little more olive oil in the middle. Then add the sage leaves to the oil, and let them brown for a few minutes. Add the peppers, and continue cooking until soft. 
  5. Add the 2 cups of greens, the white wine, the tamari, the tarragon and the salt and pepper. 
  6. Add the chopped walnuts and parsley. Taste, and add more tamari if desired.
  7. Stuff the mushrooms with vegetable mixture. Bake covered for 20-25 minutes, until the mushroom is thoroughly cooked and soft. 
  8. Optional- If choosing to use cheese, add grated cheese to the top and cook for another 5 minutes until melted.
  9. Remove mushrooms from oven and serve on a platter, garnished with more fresh parsley. 

 

iEat Green with Bhavani
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