iEat Green - Mark Kastel- Founder of Cornucopia Institute - 10.11.18

October 11th, 2018

Mark Kastel is co-founder of The Cornucopia Institute, a farm policy research group based in Wisconsin and acts as its Senior Farm Policy Analyst and Co-Director. He directs its Organic Integrity Project.

For almost 20 years prior to Cornucopia’s launch he was president of M. A. Kastel and Associates, Inc. His professional practice included political consulting, lobbying on behalf of family farm groups, and business development work benefiting family-scale farmers. Mr. Kastel has played a key role in a number of cooperative ventures designed to empower farmers in the marketplace. His development work has focused on creating sustainable farmer-owned businesses with an emphasis on dairy production and marketing.

Kastel played a key role in the farm community’s response to the introduction of rBGH. His watershed research, published while doing policy work for the Farmers Union, brought great media scrutiny when he revealed the fact that cows were dying and whole herds were suffering from serious illnesses soon after they were injected. He has been intimately involved at numerous stages during development of the bill to regulate organic farming in Congress, as part of the 1990 farm bill, and the subsequent rule making process at the USDA. He continues to be closely involved in monitoring the seriously flawed management of the National Organic Program at the USDA.

Kastel, who worked for agribusiness giants International Harvester, J.I. Case and FMC before making the paradigm shift to sustainable farming, lives on a 160-acre organic farm in the rugged hills of southwestern Wisconsin, near the tiny burg of Rockton.

 

 

Vegan Cashew Pesto Lasagna

Preheat oven to 350°

Vegan Pesto

4 cups Basil leaves

8 cloves garlic

¾ cups toasted pine nuts

1 cup Olive Oil

¾ teaspoon salt

¼ t. pepper

In food processor, pulse the basil until finely chopped. Add garlic

cloves, salt, pepper and pine nuts. Pulse some more, scrapping down sides to incorporate all of the mixture. When fully pureed, add the olive oil while the food processor is running. The mixture will become thick.

 

Filling

3 cups cashews, soaked for 2-3 hours

3 cups water

1 Tb apple cider vinegar

½ cup nutritional yeast

¼ t. salt

vegan pesto from recipe above (approx 2 cups)

 

Spinach

1 cup sautéed chopped onions

1 lb frozen spinach, defrosted, drained, and water squeezed out

1 Tbs. chopped garlic

 

Sauce

1- 32 oz. Jar  Marinara Sauce ( you can add sautéed veggies, garlic and white wine, optional)

1- box  organic whole wheat or rice lasagna noodles

¼ cup chopped parsley

 

1 lb of your favorite vegan Mozzarella type cheese- optional

chopped parsley for garnish

 

Directions

Make pesto according to directions above.  

For sauce, sauté an onion, garlic and yellow or green pepper in olive oil. When soft, add ¼ cup white wine. Cook for 5 minutes, then add marinara sauce and ¼ cup chopped parsley.

Meanwhile, in food processor, pulse the cashews, water, vinegar, and salt. When completely smooth and creamy, add the pesto. Pulse again until fully incorporated into cashew cream.

In cast iron pan, sauté the onions in olive oil until translucent, add the garlic and spinach, and cook for 3 minutes. add a sprinkle of salt.

 

Layering

Cover bottom of Lasagna pan with sauce. Add a layer of noodles, then spread ½ of cashew pesto cream evenly over noodles, and ½ of spinach mixture. Add ½ of vegan mozzarella, and then cover with sauce. Repeat with noodles, cashew pesto cream, and then spinach, but end with another layer of noodles and then a generous layer of sauce on top. Cover with tin foil and bake for 45minutes. Remove from oven, uncover and top with remaining vegan mozzarella cheese. Return pan to oven and bake for another 15 minutes, until a fork pierced into noodles are soft, and cheese is melted. Garnish with fresh chopped parsley.

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iEat Green - Dana Cohen- Author of “Quench” - 10.04.18

October 4th, 2018

Dana Cohen, MD, is a nationally renowned internal and integrative medicine specialist whose multi-disciplinary approach has helped treat thousands of patients using a variety of conventional and complementary therapies.

In practice for nearly two decades, Cohen trained under the late Dr. Robert Atkins, author of the iconic, “Dr. Atkins’ New Diet Revolution,” and Dr. Ronald L. Hoffman, a pioneer of integrative medicine and founder of the Hoffman Center in New York City.

Cohen was certified by the American Board of Internal Medicine in 1998, and was appointed to the Board of Directors of the American College for the

Advancement of Medicine (ACAM), the leading voice of integrative medicine for more than 1,500 MD, DO, ND and master-level

health care providers, and served as advisor to the board of directors and adviser to the education committee. Cohen earned her medical degree from St. George’s University School of Medicine and completed a three-year internal medicine residency at Albany Medical Center and was board-certified by the American Board of Internal Medicine in 1998. She has on-air experience as a radio host and previously co-hosted, “Healthy for Good,” radio show that aired in New York City and “New Vitality Live,” a

nationally syndicated show on WOR Radio Network. Cohen is the author of, “Quench: Beat Fatigue, Drop Weight, and Heal Your Body Through the New Science of Optimum Hydration” (Hachette Books, 2018).

 

 

Baked Stuffed Baby Eggplant

 

Pre-heat oven to 375 degrees.

 

Ingredients

6 baby eggplant

1 can Aduki beans, drained and rinsed

1 onion, chopped

2 carrots, diced

2 Tbs. dill

¼ t. dried thyme

1 cup broccoli, small florets

1 cup cauliflower, small florets

4 white mushrooms, chopped

1 portobello mushroom, chopped

Olive oil

3 Tb. tamari

1 t. salt

1 cup cherry tomatoes , halved

2 Tbs. balsamic vinegar

2 Tbs. chopped parsley

¾ cup walnuts, chopped

  1. Cut eggplant in half lengthwise. Brush with olive oil. Lay face down and roast in 400 degree oven for 15 minutes. When soft, remove from oven and let cool.
  2. Meanwhile, sauté onions in olive oil till translucent. Add carrots. Then add broccoli and cauliflower. Cook for 5 more minutes.
  3. Add Aduki beans, cherry tomatoes and mushrooms.
  4. Hollow out eggplants, cut into pieces and add to vegetable mixture.
  5. Add dill, thyme, tamari, salt, and balsamic vinegar. Continue cooking for 5 more minutes.
  6. Add parsley and walnuts and season to taste.
  7. Fill  eggplants with vegetable mixture.
  8. Bake at 375 for 20 minutes.
  9. Serve over Saffron Quinoa or Rice Pilaf.

 

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iEat Green - Bryan Moran – Plentiful App - 09.27.18

September 27th, 2018

Bryan is Plentiful’s Client Adoption Lead, with over  five years experience
in charitable food and homeless services. A Michigan native, Bryan moved
to NYC to run the Coalition for the Homeless’ soup kitchen after a career in
information technology and security. Bryan joined the Plentiful team in early
2017 after completing an M.S. in Nonprofit Management at The New
School. Bryan was named one of Hunter Colleges's New York City Food
Policy Center's  40 under 40  in 2018. As NYC Client Adoption Lead, Bryan
oversees product development, day-to-day operations, and the rollout of
Plentiful in NYC and other markets. Bryan is an avid photographer, scuba
diver, and has a passion for using technology to improve people’s lives.

 

Miso Marinaded Tempeh Cutlets with Leek Purée

Ingredients
1 cup white miso
½ cup sugar
½ cup sake
½ cup mirin
4 blocks, GF Tempeh,
Olive oil
2-4 leeks, washed, and chopped,
1 Tbs. Aji Mirin
Salt to taste

Directions
1. Slice each block of tempeh into 8 cutlets. Set up steamer, and steam tempeh for
15 minutes.
2. Meanwhile, mix first 4 ingredients in food processor and pour into shallow dish.
3. Remove Tempeh from steamer. Dip each piece into miso marinade and lay out
onto well greased cookie sheet. Let marinate for 30 minutes, or up to two hours.
4. Bake in 425 oven for 20 minutes. Turn over and bake for another 10 minutes.
5. While Tempeh is baking, cover bottom of heavy skillet with olive oil. Sauté leeks
in olive oil until soft, about 10 minutes. Add Aji Mirin, and pinch of salt, and
cook another 5 minutes. Puree leeks in Food Processor until smooth.
6. Remove Tempeh from oven, and evenly spread pureed leeks over tempeh cutlets.
Place under broiler for a few minutes, till leeks becomes carmelized, and golden
brown, but be careful not to burn them.
7. Serve with your favorite grain and vegetable.

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iEat Green - Sam Fromartz FERN- Food and Environment Reporting Network - 09.24.18

September 24th, 2018

Samuel Fromartz is Editor-in-Chief at FERN. He is a veteran journalist who focuses on the intersection of the environment, food and sustainable business. He began his career at Reuters news agency in the mid-1980s, working as a correspondent in Washington and as deputy editor for the Reuters Business Report in New York. Since leaving the news agency, his articles have appeared in Inc., Fortune, Business Week, The New York Times, The Washington Post, and The Atlantic magazine’s Life channel, among other publications. He is the author of Organic Inc.: Natural Foods and How They Grew (Harcourt, 2006) about the evolution of the organic foods industry. His most recent book is In Search of the Perfect Loaf: A Home Baker’s Odyssey (Viking, 2014), a memoir that explores bakers, grains and bread. He lives in Washington, D.C. and has an author web site at ChewsWise.com. He can be reached at sam@thefern.org. News 12, Fios 1, WNBC Channel 4, Newsday and the Long Islander.

 

Kale Chips

 

Ingredients

4 bunches kale

1 small onion

1 carrot

1 celery

½ cup nutritional yeast

1 Tbs olive oil

½ t. salt

 

Directions

Wash and dry kale

Cut large leaves in half, but keep them big pieces. And put in large bowl.

In blender/ bullet or VitaMix, puree onion, carrot, celery, and salt.

Toss the pureed veggies over the kale, spreading them evenly on each piece

Sprinkle the nutritional yeast over the kale and toss again.

Lay out flat on cookie sheet, lined with parchment paper, or dehydrator tray, making sure not to overlap the pieces. Use as many cookie sheets or trays as you need.

Bake in a 125 degree oven until crispy  (approx. 45 min) or in a dehydrator at 100 degrees for 2 hrs.

 

*I usually try one first, and adjust the salt to my taste.

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iEat Green - Beth Fiteni- Founder of Green Inside & Out - 09.13.18

September 13th, 2018

Beth Fiteni has a Masters Degree in Environmental Law from Vermont Law School, as well as twenty years of experience working in the environmental movement for non-profit organizations in DC and NY. Beth founded Green Inside and Out in 2011 and hosts a monthly radio show on WUSB Stony Brook University radio. She has worked at Renewable Energy Long Island, Sustainability Institute at Molloy College, and Beyond Pesticides, through which she coordinated educational programs, energy policy work groups, and national conferences.

She is the author of “The Green Wardrobe Guide – Finding EcoChic Fashions that Look Great and Help Save the Planet.”

This past March, Beth presented a TEDx talk at Adelphi University entitled “The Toxic talk - Your Power Over Pollutants.” Fiteni was awarded the LI Sierra Club Environmentalist of the Year in 2017, the Woman of Distinction Award by the Town of Oyster Bay in 2011, the EPA’s Environmental Quality award 2010 for her work in co-creating educational materials on children’s environmental health (Ribbet.org), and the LI Business News’ Top 40 Under 40 Award in 2008.

Beth has served as Board member of the US Green Building Council LI Chapter, Prevention is the Cure, Slow Food North Shore, Vision LI, Friends of Huntington Farmlands and the Huntington Clean Energy Task Force.

. She was trained by former Vice President Al Gore in 2012 and lectures regularly all over Long Island on “non-toxic, energy-efficient, green living,” in both English and Spanish. She has been featured in media outlets such as News 12, Fios 1, WNBC Channel 4, Newsday and the Long Islander.

 

 

Summer Ratatouille

1 ½ large onion, diced

¼ cup olive oil

1 carrots, diced

4 peppers, green, red, mixed

1 yellow summer squash

1 flying saucer squash, peeled, seeded, and cut into chuncks

3 Asian eggplants

1 stalk celery, chopped

1 Tbs. chopped garlic

1 Tbs. chopped parsley

2 cups cherry tomatoes, cut in half

1 can fire roasted tomatoes

1 t. salt

½ t. pepper

½ cup Basil, chopped

1 t. dried oregano

1 Tbs. fresh oregano

½ t. fresh thyme

 

 

In a heavy stock  pot, sauté the onions in ¼ cup of olive oil until translucent. Add the eggplants, garlic, carrots, and celery, and continue sautéing for 10 more minutes. Add the peppers, and flying saucer squash, and cook for 5 more minutes. Add the can of fire roasted tomatoes, the cherry tomatoes, the summer squash, dried oregano, basil and parsley.  Add the salt, pepper, thyme and fresh oregano.

Simmer for 30 minutes, allowing all of the flavors to meld together.

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iEat Green - Roger Bason- Founder of Atlantic Ocean Aquaculture - 09.06.18

September 6th, 2018

Roger is the founder of Atlantic Ocean Aquaculture. He has extensive experience with ocean-based projects. Over the past 20 years, he has been involved in innovations in tidal and wave energy technology, site selection, field studies, permits and project development. He has led ocean research projects throughout the US and in the UK, Bermuda, Mexico, Russia and the Republic of the Marshall Islands. His experience includes work with Woods Hole Oceanographic Institution in the Galapagos Islands and the Bermuda Institute of Ocean Sciences. He has taught graduate level courses on Tidal Energy at the School of International Public Affairs (SIPA), Center for Energy, Marine Transportation and Public Policy at Columbia University (2001-2004) and has served as technical Advisor for the UN Small Island Developing States. He is an acknowledged expert and thought leader in the field of sustainable development and ocean energy. He recently presented a lecture series at the Harvard Graduate School of Design on sustainable infrastructure, marine energy, coral reef recovery and shoreline protection (2014-2015) 

 

Vegan Cole Slaw

1 green cabbage, finely shredded

½ red cabbage, finely shredded

5 carrots, shredded

3 Tbs. chopped parsley

2 Tbs. celery seed

2 red onions- thinly sliced

2 green peppers, thinly sliced

1 cup white vinegar

½ cup apple cider vinegar

1 ½ cup organic vegan mayo

½ teaspoon salt

½ t. pepper

 

Start by marinating all of the cabbage and red onion in the 1 cup of white vinegar and the ½ cup of apple cider vinegar for 4 hours or overnight. Then drain. Combine the cabbage, carrots, celery seed, green pepper, salt, pepper, parsley, and mayo in bowl. Serve immediately, or can be stored in the refrigerator for up to one week.

 

**I don’t add sugar, but some people like their cole slaw sweeter. If you would like, you can add ¼ cup of organic sugar.

 

*** You can also serve this without adding the mayo at all, as a pickled vegetable salad!

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iEat Green - Catherine Epstein- Author; The Divine Dining Method Founder of; Living Lotus Group

August 30th, 2018

Catherine Epstein, founder of the Living Lotus Group, is an experienced guide and instructor in meditation and mindfulness practices as well as an author of The Divine Dining Method, Reiki Master of the Traditional USUI Method, Graduate Gemologist of the Gemological Institute of America (GG), and Certified Transformational Life Coach (CPC).

Motivated by the desire to make a difference, Catherine’s purpose is to help others transform their lives: whether through her weekly meditations, workshops and sound healing sessions or through the one-on-one experiences of individual reiki and life-coaching. Catherine’s life work is to reconnect others with their own hearts, aligning them with their soul’s path and their own divine intuition – a calling that manifested in Living Lotus Group, founded in 1989 as Artisan’s Well.

 

Catherine has written and developed several books and online courses, including "Enter Into Stillness," “Gateways of Inspiration” and “The Divine Dining Method" and "Under the Oak.” In addition to the weekly meditations she holds at the Sea Cliff Wellness Center and her Woodbury location in Absolute Yoga, Catherine has led meditations and taught workshops for hundreds of people over the years, at public venues and private events alike.

 

She has performed crystal singing bowls and sound healing meditations at yoga studios, private retreats, as well as at the Open Center in NYC and in a private staff class at the Omega Institute in Rhinebeck, NY.

Living Lotus Group is a dynamic resource for transformational tools of spiritual growth. A New York-based company rooted in holistic healing and mindful living, Living Lotus Group provides classes, workshops, and meditations; one-on-one and group services such as life-coaching, reiki, and sound healing; and artisanal jewelry, healing stones, crystal kits and more through its retail branch, Jewels of the Lotus.  Check out her website at livinglotusgroup.com

 

 

Tomato Sauce

 

Ingredients

4 cups chopped onion

1 cup chopped green peppers

½ cup olive oil

¼ cup, plus 2 Tbs. finely chopped garlic

16 cups peeled and diced tomatoes

¾ t. sea salt

½ t. pepper

¼ t. red pepper flakes

1 Tbs. fresh oregano

½ cup chopped fresh Basil

 

Heat olive oil in large pot.  Add onions and sauté for 5 minutes. Add the peppers and garlic, and continue sautéing for 10 minutes, allowing the onions and peppers to caramelize. Meanwhile, using a fork inserted into one end of a tomato, hold the tomato over a high flame, rotating it around, until the skin becomes charred. This will allow the tomato to be easily peeled. Once peeled, dice it up into large chunks. Continue with all of the tomatoes until you have 16 cups.  Add the tomatoes to the pot, and let simmer for two hours, stirring occasionally, making sure it is not sticking to the pan.

Add the salt, pepper, oregano and basil, and continue cooking for another hour or two. The longer you cook it, the thicker and richer it will become. Cooking it less will give you a lighter, fresh tomato flavor.

 

Serve over your favorite pasta, or use on a pizza!

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iEat Green - Gwendolyn Hallsmith- Global Community Initiatives - 08.23.18

August 23rd, 2018

Gwendolyn Hallsmith, is the founder and Executive Director of Global Community Initiatives, a non-profit organization established in 2002 with the intention of working with communities to implement the Earth Charter, the first international document in human history to recognize the connections between respect and care for the whole community of life, ecological integrity, social and economic justice, democracy, non-violence, and peace. She is the author of several books and workbooks: The Key to Sustainable Cities: Meeting Human Needs, Transforming Community Systems; Taking Action for Sustainability: The EarthCAT Guide to Community Development; LASER: Local Action for Sustainable Economic Renewal; Creating Wealth: Growing Local Economies with Local Currencies; Community Currency; and Vermont Dollars, Vermont Sense.

 

Gwendolyn has over 35 years of experience working with municipal, regional, and state government in the United States and internationally. She has served as the Planning and Community Development Director for the City of Montpelier, the Town Manager of Randolph, Vermont, the Regional Planning Director in Franklin County, MA, a Senior Planner for the Massachusetts Executive Office of Energy Resources, and the Deputy Secretary of the Vermont Agency of Natural Resources.

 

Her international experience has included work with the United Nations Environment Program, the United Nations Development Program, the Institute for Sustainable Communities, the International City/County Management Association, and Earth Charter International. She has a Master’s degree in Public Policy from Brown University and studied theology at the Andover Newton Theological School, exploring the links between our wisdom traditions, spirituality, and work at the community level.  

 

Gwendolyn’s lifelong commitment to environmental, social, and economic justice has led her to question many of our current core economic systems and assumptions. She works to bring our human systems into alignment with key spiritual insights about how we are one human family and that we need to live within Earth’s carrying capacity. She lives in an ecovillage she founded in Cabot, Vermont called the Headwaters Garden and Learning Center with her husband Michael Taub and several other families. She and Michael perform topical songs about economic issues in a small singing group called The New Economistas.

 

Mediterranean Stuffed Vegetables

Pre-heat oven to 375 degrees.

 

Ingredients

Olive oil

1 large zucchini , cut in half lengthwise, inside scooped out and diced

1 large summer squash, cut in half lengthwise, inside scooped out and diced

2 Asian Eggplants, cut in half lengthwise, inside scooped out and diced

3 large Poblano peppers, cut in half lengthwise, seeds removed

1 onion, chopped

1 pint cherry tomatoes

2 carrots, diced

1 stalk celery, diced

2 cups green beans

1 purple pepper, diced

1 bunch collard greens, stem removed, and chopped

2 cups kale, stem removed and chopped

2 tsp. chopped garlic

1 Tbs. dried oregano

½ cup white wine

½ cup Fresh Basil, chopped

1 tsp. salt

½ t. pepper

2 Tbs. chopped parsley

4 cups cooked brown rice

½ cup organic calamata olives, sliced

¼ cup capers

½ cup pine nuts

 

  1. Cut squash, zucchini, eggplants and peppers 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. Sauté the onions in olive oil till translucent. Add carrots and celery, and cook for 5 minutes. Add garlic and oregano.
  3. Meanwhile, blanch the green beans in boiling water, just until tender, and then remove into an ice bath to cool. Pat dry on towel.
  4. Dice the inside of the squash, zucchini and eggplant, and add it to the wok. Saute for 5 minutes.
  5. Add the purple pepper and collard greens to the wok, and continue cooking.
  6. Add the white wine and kale to the wok, and continue cooking.
  7. Cut the green beans in half or thirds, depending on their length, and add to the wok. Continue cooking for 5 more minutes.
  8. Add the cherry tomatoes and basil.
  9. Add the brown rice, parsley and pinenuts. Taste and adjust salt and pepper to your liking.
  10. Fill zucchinis with vegetable mixture.
  1.  Bake at 375 for 15 minutes. Remove to platter and serve.
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iEat Green - Adrienne Esposito- Citizen’s Campaign for the Environment - 08.16.18

August 16th, 2018

Adrienne Esposito, Executive Director;

Citizen’s Campaign for the Environment

Adrienne holds a degree in Geology and Environmental Science from CW Post University.  She is a co-founder and Executive Director of Citizens Campaign for the Environment and has been with the organization for 34 years. Adrienne is an outspoken advocate for protecting public health and our environment. She works with a wide variety of community members and crafts campaigns that engage members of the public to “Get Up, Show Up, and Speak Up” on local, state, and federal environmental protection issues. She is active on issues that include remediation of toxic plumes, protection and preservation of land and water resources, support for large scale renewable energy projects, and pesticide reduction. Adrienne champions campaigns that advanced offshore wind energy, obtain state and federal funds for water protection, protect Long Island Sound and reduce plastic pollution.  She has received recognition for her work from the US EPA, Southampton College, Vision Long Island, NYLCV,  Alliance for Clean Energy, Long Island Progressive Coalition, City & State Long Island Power 50 List and more.

 

Green Bean and Cherry Tomato Salad

 

Ingredients

 

3 cups Cherry Tomatoes

8 cups Green Beans 1 Red Onion

1 large red onion

6 Tbs Olive Oil

4 Tbs Pomegranate Vinegar

4 Tbs. chopped shallots

2 t. Dijon mustard

2 t. grated lemon zest

¼ cup chopped basil

¼ cup chopped Italian parsley

2 cloves garlic

¼ t. salt

black pepper and flake salt to taste

½ cup toasted slivered almonds or walnuts

 

  1. Make ahead of time- Pickled Onions in a small bowl, mix the onions with ½ cup red wine vinegar, 1 Tbs sugar and 1 t. salt. Set aside for 1 hour

 

  1. Make a dressing with the vinegar, oil, shallots, garlic, mustard, lemon zest, and mustard. Set aside.

 

  1. Meanwhile, blanch the green beans in salted boiling water, for 3-5 minutes, until desired tenderness, Transfer to a bowl of ice water, and let cool.

Drain and lay out on towel and pat dry.

 

  1. Cut cherry tomatoes in half.

 

  1. Remove the onions from the vinegar marinade.
  1. Toss the onions, beans, cherry tomatoes, basil, and parsley with the salad dressing.

 

  1.  Garnish with the toasted almonds
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iEat Green - Chef Marcus Guiliano – chef, green restaurateur & real food activist - 08.09.18

August 9th, 2018

Chef Marcus Guiliano is an award-winning chef, green restaurateur & real food activist. Devoting his career to a whole food, whole life approach, Chef Marcus marries healthy food with ethically and socially responsible sustainable business practices. Marcus is a wine & craft beer expert specializing is small independent brands. Chef Marcus & Aroma Thyme has been featured on CNN, Dr OZ, New York Post, New York Times, TEDx Longdock, Best Chef's America, Sierra Club Magazine, Huffington Post, International Wine Masters, Bottom Line Publications, Smithsonian (Online) and Organic Spa Magazine. The Colorado Dept of Agriculture stated, “Marcus Guiliano is the Willie Nelson of Farm to Table”. Recently, OneGreenPlanet.com named Chef Marcus as one of The “5 Food Activists Helping To Make Big Changes." Chef Marcus has launched activist/watchdog oriented sites including: NoFarmedSalmon.comChefonaMission.com & the controversial FoodFraudTV.com.

 

July Garden Stir-Fry

Ingredients:

1 cake extra firm organic tofu, cut into cubes

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

2 carrots, cut into wedges 

1 Japanese Eggplant, cut into wedges

2 cups green beans (I grew Jack beans and Christmas Lima Beans, both on the Slow Food Ark of Taste)

2 cups chopped kale (or other greens)

2 cups cauliflower, cut into florets

2 bok choy    

1 yellow summer squash

½ red pepper

½ red pepper

6 baby portabella mushrooms, sliced

ginger, 1 inch piece grated

4 cloves garlic

olive oil 

1/4 cup tamari (to taste)

1 tsp. Dark sesame oil

1 Tbsp Hot sesame oil

1/4 cup Aji Marin

Instructions:

 

Lay out tofu cubes on dry towel, cover with another towel, and press lightly, to dry. 

Lay tofu cubes out onto a large cookie sheet, covered with parchment paper. Drizzle tofu cubes with olive oil, 2 teaspoons of minced garlic and 2 teaspoons of minced ginger, and 2 Tbsp of Tamari. Using a spatula and your hand, so you don’t break up the tofu cubes, turn the cubes of tofu so they are evenly coated with the garlic, ginger, oil and Tamari. Bake at 400 degree oven for 10-15 minutes, until golden brown, turning halfway done.

 

Meanwhile, Cover bottom of wok with oil. When oil is hot, add the onions, carrots, garlic and ginger. Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the green beans and mushrooms. Steam the eggplant for 5 minutes, until soft, before adding to the stir-fry. Add more oil or a little water if needed.  Add the kale and the cauliflower, stir for a few minutes, then add the peppers and summer squash. Again add more oil or water if necessary. 

Add the Bok Choy and cook for a few minutes more, than add the mirin and tamari. Add the cooked tofu to the stir-fry, and toss together. When vegetables are finished (they should be cooked, but not too soft), add the dark sesame oil, hot sesame oil and more tamari if desired.

Garnish with toasted sesame seeds.

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