iEat Green - Guest Mark Winne- Author of- Food Town, USA

December 5th, 2019

From 1979 to 2003, Mark Winne was the Executive Director of the Hartford Food System, a Connecticut non-profit food organization.  He is the co-founder of numerous organizations including the Community Food Security Coalition, the State of Connecticut Food Policy Council, and the City of Santa Fe Food Policy Council. He was a Kellogg Foundation Food and Society Fellow and a member of the U.S. Delegation to the 2000 Rome Conference on Food Security. As a writer on food issues, Mark’s work has appeared in the Washington Post, The Nation, Sierra, Orion, and Yes!, to name a few. He is the author of four books, Closing the Food Gap; Food Rebels, Guerrilla Gardeners, and Smart Cookin’ Mamas;  Stand Together or Starve Alone; and his most recent book, Food Town, USA. Through his own firm, Mark Winne Associates, Mark speaks, trains, and writes on topics related to community food systems, food policy, and food security. He also serves as Senior Advisor to the Center for a Livable Future at the Johns Hopkins University School of Public Health. 

Sfoglini Pasta Primavera with Tofu, Mushrooms and Broccoli

1 lb. Sfoglini pasta or pasta of your choice (W.W, Gluten Free, or Brown Rice)

1 block of extra firm tofu, cut into slices ¼” thick and then quartered

1 onion, cut into slivers

1 bunch broccoli, cut into bite sized florets

Olive oil

1 lb baby bella mushrooms, cut in half or quarters

3 Tbs. garlic, minced

2 cups cherry tomatoes, sliced in half

¼ cup Marsala wine

¼ cup fresh Italian parsley, chopped

1 t. dried oregano

1 t. dried basil

1 orange pepper, cut into slivers

2 cupos cherry tomatoes

½ cup white wine

Salt and pepper to taste

Red pepper flakes (optional)

¼ cup toasted pine nuts 


Cook pasta according to directions in salted water, until al dente. 

In heavy cast iron skillet, fry the tofu slices in olive oil with 1 Tbs. fresh chopped garlic until golden brown on all sides. Set aside. Wipe out pan.

Sauté the mushrooms in olive oil with 1 Tbs. fresh garlic until all moisture has evaporated and the mushrooms are crispy. Add the Marsala wine and cook until the wine is absorbed. Set mushrooms aside.

Meanwhile, cover bottom of large wok with olive oil. Add onions and sauté until soft. Add the broccoli, and 1 tablespoon chopped garlic. Cook for 5 minutes. Add the orange peppers, cherry tomatoes and white wine and cook for 2 more minutes. Add the oregano, basil and pine nuts. Add the cooked tofu and mushrooms to the wok. After a few minutes, add the pasta, and finish cooking the pasta with the vegetable till desired texture. Add salt and pepper to taste, along with the fresh parsley. Add Red Pepper flakes, if desired.  Place on platter. Garnish with fresh parsley. 

Serve immediately.

iEat Green - Guest Kate-Fullam Executive Director, East End Food

November 21st, 2019

Kate Fullam is the Executive Director of East End Food Institute, a nonprofit in Southampton whose mission is to support, promote, and advocate for local food and local producers throughout eastern Long Island, New York. Prior to joining East End Food Institute, Kate built her career at Group for the East End, Southampton Hospital (now Stony Brook Southampton Hospital), and most recently at the Alan Alda Center for Communicating Science at Stony Brook University. Kate's wide range of experience with local and regional issues related to environment, economy, science, and human health are now united toward the goal of creating a more sustainable and equitable local food system.


Up Coming Projects:


  • Riverhead Indoor Farmers Market, Saturdays,10:00am to 2:00pm from November 30, 2019 to April 25, 2020
  • Lunch at East End Food Institute in Southampton on weekdays from 11:00am to 2:00pm year round
  • Learn more about our work at or on Instagram @eastendfood  

Stuffed Heirloom Pumpkin

1 Large Round Organic Pumpkin
1 1⁄2 lbs seitan, homemade or store bought
(white wave or Ray’s brands are good), cut
into chunks- OR substitute tofu or tempeh
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
1⁄2 small Napa cabbage
2 baby Bok Choy
1⁄4 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 pumpkin
in a 300’degree oven until soft (1 1⁄2 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 - Guest Sumiya Khan and Amelia Reese Masterson

November 15th, 2019



A co-founder of Sanctuary Kitchen and a Registered Dietitian, Sumiya is the Kitchen Program Manager at CitySeed, where she oversees Sanctuary Kitchen, cooking and food education, and food business incubation. She is the daughter of Indian immigrants and global justice activists, and is a California native raised among a diverse and multicultural community with a large immigrant and refugee population. Started as her passion project, Sanctuary Kitchen is the synthesis of her upbringing, work in social justice, and passion for food and nutrition. In her spare time, Sumiya enjoys baking, world traveling and photography.


Amelia, Executive Director of CitySeed, has worked for over a decade at the intersection of food security, health, agriculture, and refugee services. She has worked with Iraqi and Syrian refugees across the Middle East on food security programming, in addition to spending time in New Haven both earning a Masters in Public Health and working in community-based food and nutrition services. She sees food justice as central to the wellbeing of New Haven, and food as a vehicle for bringing community members together.


Roasted Beet Salad



8 Beets

¼ cup Balsamic Vinegar

¼ cup olive oil

1 t. mustard

2 Tbs Orange Juice

Salt & Pepper to taste


Roast beets for 50-60 minutes.  

In large bowl, mix together the balsamic vinegar, olive oil, orange juice and mustard.

Let the beets cool for 10 minutes before peeling. 

Dice into small bite size pieces. 

Add the beets as you cut them. Let them marinate for ½ hour before serving.

Season with Salt and pepper.


iEat Green - Guest Misse Doe Axelrod - 11-07-19

November 7th, 2019

Misse is a farmer and educator with 20 years of experience in sustainable agriculture and educating wondrous minds from 3 years to adult. Misse values community growth both in the natural and human world. When not on the farm growing food or hosting educational programs, Misse works in a dozen schools in Central Vermont teaching farm, food and nutrition. She is also a Farm to Community Mentor with NOFA-Vt. Misse has a B.A. in Community Food Systems.

Seitan Marsala (with Vegan Options)


2 packages Seitan, traditional (white wave or Rays brands are good, or Homemade)

1 organic egg, beaten (or Substitute 2 Tbs. Ground Flax seeds with 1 Tbs. water, and 1 Tbs. Apple Cider Vinegar)

1 c. breadcrumbs, whole wheat or natural, seasoned w/oregano, garlic powder, basil, S& P

Olive oil

1 pound mushrooms

1 stick butter (or Substitute 1/2 Cup Olive Oil)

Marsala wine


4 cloves garlic

flour, salt, pepper, thyme, poultry seasoning


Slice seitan into ¼” thick slices. Lay out seitan slices on dry towel, cover with another towel, and press lightly, to dry.

Bread seitan slices by dipping in egg and then breadcrumbs, until all the pieces are done.

Cover bottom of pan with olive oil. When oil is hot, fry all the pieces of seitan until golden brown on one side, turn over and repeat. Remove from pan and place on paper towel to absorb oil.


In another saucepan, sauté mushrooms and garlic in 2 tbs. butter and a little olive oil, until soft. Add 1 tbs. Marsala wine, sauté for another minute, and remove from heat. Put mushrooms in bowl and set aside. Wipe out pan to reuse.


 To Make Sauce: Melt 6 Tbs of butter (or Olive Oil) in heavy sauce pan, add  6 Tbs. flour to melted butter, with a whisk, mix the Roux (mixture of butter and flour) over medium heat until color turns light brown. Add ¼ cup Marsala wine, keep whisking, add 2 cups water or vegetable stock, keep whisking to prevent lumps. Add 1 tbs. tamari, salt and pepper to taste, ¼  tsp poultry spice, and sprinkle of thyme. Taste. Add more wine or stock to get right thickness for sauce. Taste. Adjust spices to your liking, more garlic? More tamari? More poultry spice?


Lay out Seitan on platter, cover with Marsala sauce, and Garnish with chopped parsley.

iEat Green - Guest Eric Jackson - 10.31.19

October 31st, 2019

Eric Jackson is an organizer, educator, and filmmaker, humbly serving as the visionary and a co-founder of Black Yield Institute, committed to building a movement toward Black Land and Food Sovereignty in Baltimore. Currently, he and his team, are committed to a 1.25 acre urban agriculture operation and building a cooperatively-owned grocery store in South Baltimore, while also conducting Black-led research, facilitating political education, and organizing an action network.    


Eric has nearly a decade of experience working in and with communities operating programming and helping people to build power and address a myriad of issues, including food inequities. A Baltimore native from the Cherry Hill Community, Eric is the recipient of numerous awards and a public speaker who has presented hundreds of addresses and workshops to diverse groups about food sovereignty, building power, and establishing strong organizations to address complex social issues, specific to people of African Descent. He is affirmed in and secured this work through the love of his family and friends, especially the brilliance of his Queen, Diara, and four children, Oryan, Erian, Amir, & Kamau!


Lee Jordan (Eric Jackson)

Lee Jordan is an organizer, mentor, and entrepreneur, currently working as a Community Organizer at Black Yield institute in Baltimore. Lee began working in the community early on, as a mentor, starting in middle school. He continued to grow into roles of leadership becoming team captain of successful men's varsity basketball teams at both the high school and collegiate levels. Off the court, he was outspoken towards issues in his community, while spending his summers counseling at a local community center in East Baltimore.


Continuing as a mentor, Lee carried his thirst to be involved over to his college platform at St. Mary's College of Maryland, where he worked with surrounding recreation centers and schools of all levels educating them on the benefits of a higher education. After graduating with a Bachelor in Philosophy and a minor in Computer Science, Lee successfully launched his own business, Qualitees (a custom apparel company), while continuing his work in mentoring. In 2018, he joined the movement toward Black Land and Food Sovereignty and the fight against food issues in Baltimore.


Pumpkin Muffins with Crumb Topping, 

Vegan & Gluten-Free 


Preheat Oven to 350*- Makes 36 muffins


  • 2 Tbs ground flax seeds, mixed with 2 Tbs. apple cider and 2 Tbs. water
  • 2 cups pumpkin pureé
  • 1 cup maple syrup
  • 1/2 cup organic oil (safflower, canola or coconut oil)
  • 1 cup apple sauce
  • 1 tsp vanilla extract
  • 1 tbs. baking powder
  • 2 t. salt
  • 2 tbs. baking soda
  • 1 t. cinnamon
  • 1 t. nutmeg
  • 1 t. allspice
  • 3 ½ cups gluten-free flour
  • 1 cup GF oats, ground
  • ½ cup coconut


  • Crumb Topping:
  • 1/4 cup brown sugar
  • 1/4 cup GF, Dairy Free flour
  • 1/4 cup . GF Oats
  • 3 Tbs. organic oil
  • ½ tsp cinnamon
  • ½  cup pecans



  1. Combine flax seed, apple cider vinegar and water, in small bowl, and set aside
  2. In another bowl, combine all dry ingredients.
  3. In another bowl, combine all wet ingredients
  4. Add the dry ingredients to the wet, and add in the flax mixture. mix together until combined.
  5. Prepare muffin tins with cupcake liners. Fill 2/3 full. 
  6. Sprinkle with the Crumb topping
  7. Bake in a 350* oven for 20 minutes or until a toothpick comes out clean


iEat Green - Nicole Andersen (Pharmacy to Farm)

October 28th, 2019

Nicole Andersen, MS, RDN is Senior Manager, Nutrition Incentives Portfolio, Bureau of Chronic Disease Prevention at the New York City Department of Health and Mental Hygiene. She leads the Department’s fruit and vegetable incentive programs including Health Bucks and Pharmacy to Farm Prescriptions. Nicole manages the Department’s Food Insecurity Nutrition Incentive grant from the United States Department of Agriculture to support this programming. Nicole has a Master’s of Science degree in nutrition and public health from Teachers College, Columbia University and is a Registered Dietitian Nutritionist.

Basic Seitan

4 cups unbleached white flour

10 cups Whole Wheat flour

2 boxes Vital Wheat Gluten

9 cups water 

1 ½ cup tamari

2” ginger piece

3 pieces kombu

Mix together flour, Vital Wheat Gluten and water to make dough. Knead until stiff, approx 10 min. Place in bowl and cover with cold water. Allow to rest for 10 min.

Meanwhile, bring 10 cups of water to a boil. Add tamari, ginger and kombu. Boil for 15 min. and remove from heat. Allow broth to cool.

Immerse dough in a bowl of warm water and knead to remove starch, constantly changing the water, until it runs clear. (It will take about 8 water changes or more) The final rinse should be in cold water, to tighten the dough.

Separate into 4 equal pieces. Place dough in oiled loaf pans and let rest for 10 minutes. Bring 10 quarts of water to a boil. Add seitan dough and cook for 45 minutes, until the seitan floats in the water. Drain.

Place Seitan in cooled Tamari broth, and bring to a boil. Simmer for 2 hours. Drain, saving liquid for storage.

Experiment with different flavors, adding garlic and oregano for Italian food, or more ginger and cilantro for Asian food etc.


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


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


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. 



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 °


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



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 with Bhavani
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