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 - Eric Holt-Gimenez, PhD. Executive Director of Food First

March 21st, 2019

Eric Holt-Giménez is an agro-ecologist, political economist, lecturer and author.  In his new book, Can We Feed the World Without Destroying It? Eric takes a look at the root causes of hunger and how we can address it.

Eric has been the Executive Director of Food First since 2006. Food First is a non-profit organization that works to end the injustices that cause hunger through research, education and action.

 

Eric is the editor of Food First books, Food Movements Unite! Strategies to Transform Our Food Systems; and Land Justice; Re-Imagining Land, Food, and the Commons in the United States, He co-authored the book Food Rebellions! Crisis and the Hunger for Justice with Raj Patel and Annie Shattuck; and was the author of Campesino a Campesino: Voices from Latin America’s Farmer to Farmer Movement for Sustainable Agriculture.  

 

Eric is of Basque and Puerto Rican heritage. He grew up milking cows and pitching hay in Point Reyes, CA, where he learned that putting food on the table is hard work. After studying rural education and biology at the University of Oregon and Evergreen State College, he traveled through Mexico and Central America, where he was drawn to the simple life of small-scale farmers. He returned to the States and received his Ph.D. in environmental studies from UC Santa Cruz in 2002.

 

Red Lentil and Coconut Soup with Ginger and Black Rice

 (Inspired from Deborah Madison’s recipe of Red Lentil and Coconut Soup)

 

Ingredients

2-1/2 cups red lentils, rinsed

2 Tbs. coconut oil

2 onions, chopped

2 carrots, chopped

2” piece of ginger, minced

1 Tbs. chopped garlic

2 t. turmeric

2 t. curry powder

4 t. cumin

4 t. black mustard seeds

Minced Cilantro stems from 1 bunch of cilantro

1 qt. coconut cream

8 cups water

4 t. salt

2 cups baby spinach

 

2 cups cooked black rice

4 limes

Nanami Togarashi (Japanese ground red pepper with sesame seeds)

Cilantro or parsley for Garnish

  1. Rinse the lentils and cover them with cold water . Set aside. Meanwhile, in heavy pot, sauté the onions and carrots in coconut oil for 5 min.
  2. Add garlic and ginger, along with the turmeric, curry powder, cumin, mustard seeds and cilantro stems. Sauté for 5 more minutes, stirring constantly.
  3. Drain the lentils and add them to the pot.
  4. Add the coconut cream, salt and water.
  5. Bring to a boil and then reduce heat to a simmer. Cook for 30-40 minutes until lentils are soft and soup is creamy.
  6. Adjust salt and spices to taste.
  7. Right before serving, add the spinach leaves
  8. Spoon soup into bowls, and add a spoonful of black rice in the middle.
  9. Garnish with cilantro or parsley. Serve with a lime wedge on the side.

 

 

iEat Green - Robert Lange- International Collaborative

March 15th, 2019

Robert V. Lange attended the California Institute of Technology and received his doctorate in Theoretical Physics from Harvard University. After post-doctoral research at Oxford, Lange became a faculty member of Brandeis University where he is retired. He continues to teach in the Sustainable International Development Master’s Degree program of the Heller School.

In 1992, Robert founded the International Collaborative for Science, Education, and the Environment,(ICSEE). It is a non-profit corporation that formed its initial programs by helping to establish women’s businesses and clean water resources in remote Zanzibar villages. Now the organization mainly focuses on improving the lives of the Maasai people through the Maasai Stoves & Solar Project. This project began in 2009, as a response to the health dangers of smoke inhalation caused by cooking with open fires in the home. This is a profound international health issue that affects millions. In response,  the Maasai Stoves & Solar Project designs and installs clean-burning and efficient wood-burning stoves and solar panel-based electrical systems in the homes of the people. Helping the people organize to reach for a better life, the Project also enables the installation of settlement-wide solar panel-based micro-grid electrical systems. In addition, the Maasai Stoves & Solar Project applies core empowerment values to work with all projects, including new livestock practices in response to increasing drought, and water safety.  

Coconut Encrusted Tofu with Chana Panaang

 

Pre-heat oven to 375*

 

Ingredients


Tofu Crust:

1 cake extra firm organic tofu, cut into 8 pcs.

¼ cup organic coconut milk

¼ cup shredded coconut

1/3 cup organic bread crumbs (Sub GF)

¼ t. Garam Masala- spice mix

¼ t. curry powder

¼ t. salt

 

Panaang Curry:

1 Tbs coconut oil

1 Onion, cut into slivers

1 Tbs. chopped garlic

1 Tbs. chopped ginger

1 t. curry powder

1 t. turmeric

½ t. salt

½ t. Garam Masala

1 orange pepper- diced large

2 cups Broccoli floret’s

1 can organic chick peas

¾ t. sugar

2 t. red curry paste

remainder of can of coconut milk

2 Tbs cilantro- optional

1 TB chopped cilantro or parsley for garnish

 

Directions:

Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry. Sprinkle cutlets on both sides lightly with curry powder, salt, and Garam Masala. Rub in. Let marinate for one hour.

 

Combine shredded coconut, bread crumbs, ¼ t. Garam Masala, ¼ t. curry powder and ¼ t. salt in shallow dish. (I use a pie pan)  In another shallow dish, measure out ¼ cup of the liquid coconut milk (below the cream top) Dip tofu in coconut milk and then in coconut/bread crumb mixture. Bread both sides of the tofu with mixture.

 

Lay tofu cutlets out on a sprayed cookie sheet lined with parchment paper and bake at 375 for 15 minutes, turn over and bake another 10 minutes or until golden brown on both sides.

 

Meanwhile, cover bottom of wok with coconut oil oil.  When hot, sauté onions on medium heat for 5 minutes. Add garlic and ginger and cook for a few more minutes. Then add the curry powder , turmeric powder and salt, and cook for another few minutes. Add the peppers, then the broccoli, then the chick peas, and sauté for a few more minutes, and then add the Garam Masala and sugar.

 

Make a mixture with the remainder of the coconut milk, and red curry paste and add to wok with vegetables.  Reduce the heat and cook for 3 minutes. Add the 2 Tbs. of cilantro if using, and stir in.

 

Place cutlets on serving platter and spoon curry mixture over cutlets. Garnish with cilantro or parsley.

iEat Green - Kathy Lawrence - Interim Director of NESAWG

March 8th, 2019

Kathy Lawrence lives in Newburgh, New York, and wears a number of hats including Interim Director of NESAWG while Tracy is on leave, advisor to the Antibiotic Resistance Action Center out of George Washington University regarding the Certified Responsible Antibiotic Use standard, and Airbnb superhost. Kathy was co-founder and senior director for School Food Focus, a national collaborative that leveraged the procurement power of large urban school districts to make school meals healthier and strengthen regional food production. A national consultant and educator on sustainable ag and food systems, she was executive director of the National Campaign for Sustainable Agriculture and founding director of Just Food (NY).

 

Turkish Vegetarian Meatballs

 

Makes 60 balls

 

For Veggie Balls

2 cups cooked lentils

2 Tbs Olive Oil

1 Onion, chopped

2 carrots, chopped

2 Tbs minced garlic

2 stalks celery, chopped

1 yellow pepper, chopped

8 oz mushrooms, chopped

2 Tbs tamari

2 t. salt

1 t pepper

¼ cup fresh chopped parsley, plus 2 Tbs.

1 sweet potato

3 Tbs chick pea flour

 

3 cups cooked millet (I cup uncooked)

3/4 cup Gluten Free Bread Crumbs

3 tsp. cinnamon

1-1/2  tsp. ground allspice

¼ t. cayenne pepper

 

For the Sauce

2 Tbs. olive oil  

4 onions halved lengthways, cut in half crossways, and sliced with the grain

4 Tbs. pine nuts

2 tsp. cinnamon

2- 14oz. can chopped tomatoes

3 tsp. sugar (I use less)

salt and pepper to taste

Sauté onions in Olive oil until translucent.  Add carrots, celery and chopped garlic, and cook for 5 more minutes.. Add peppers and mushrooms, and continue cooking until soft. Add tamari, and spices. Cook for 5 more minutes. Meanwhile, steam sweet potato until soft. Remove veggies from pan and transfer to food processor. Pulse the vegetables until finely chopped. Pulse the sweet potato.

In a large mixing bowl, combine the sautéed vegetables, sweet potato, lentils, millet , chick pea flour and parsley, In a small bowl, mix the GF Bread crumbs with the 2 Tbs. parsley. Form into balls and coat with GF Bread Crumbs. Place on greased cookie sheet. Bake at 375’ for 20 minutes, turn over and bake another 10 minutes.

 

To make the sauce heat the oil in a heavy pan and sauté the onions till they are golden brown.  Stir in the pine nuts and cook till they begin to color, then add the cinnamon, cook a minute, then add the tomatoes and sugar. Simmer the sauce uncovered for 20 min. until reduced and is thickened.  Season with salt and pepper

 

*Balls can be made ahead of time and kept in freezer.

iEat Green - Onika Abraham-Director of Farm School NYC

February 28th, 2019

Onika Abraham, Director of Farm School NYC, is a farmer and educator with more than 15 years of experience as a senior nonprofit manager with an MBA in marketing and entrepreneurship from City University of New York’s Zicklin School of Business.

Onika joined Farm School NYC as Director in May 2014. Less than six months into her tenure, Farm School NYC faced a crippling financial situation when it did not receive a renewal of its USDA Beginning Farmer and Rancher Development Program funding.  With Onika’s leadership, the School streamlined staffing, galvanized volunteers, forged new partnerships, restructured its earned income structure, developed an individual giving program, and organized the School’s first fundraising events including a film series and a play premiere. Due to these efforts, in 2015 Farm School NYC continued to offer all 20 courses to more than 50 individual students and graduated 14 certificate students – more than double the number of graduates in any prior year—with 1/6 of the budget and 1/3 of the staffing of the prior year.

A Farm School NYC teacher before she was the Director, Onika has always been drawn to growing and teaching.  After leaving her position as Vice President of Marketing and Communications at Safe Horizon in 2010, she spent the next five years with her hands in the soil—learning as much as possible about growing sustainably.  Onika’s first formal training was the Brooklyn Botanic Garden’s Brooklyn Urban Gardener certification program, an experiential, participatory course that focuses on sustainable horticultural practices suited to the urban environment, street tree stewardship, community engagement practices, effective teaching methods, and greening resources available in Brooklyn.

In 2012, Onika completed the Farm & Garden Apprenticeship in Ecological Horticulture at the Center for Agroecology and Sustainable Food Systems (CASFS) in Santa Cruz.  The Apprenticeship provides intensive training in the concepts and practices of organic gardening and small-scale farming. The full-time program is held at the Center's 30-acre CASFS/UCSC Farm and 3-acre Alan Chadwick Garden on the UCSC campus. The Apprenticeship training program offers 300 hours of classroom instruction and 700 hours of in-field training and hands-on experience in the greenhouses, gardens, orchards, and fields. 

At CASFS, Onika valued the hands-on agricultural training but was concerned by the lack of focus on social justice—one of the pillars of Agroecology.  She served on the Social Justice Action Committee, helping expand the curriculum, diversify staff and faculty, and create more support systems for apprentices of color, including hosting the first CASFS People of Color Reunion, now an annual event which has drawn farmers from across the country each year.

Onika’s work to support farmers of color and increase the number of black farmers nationally, in particular, predates her time at CASFS.  She is one of the co-founders of Black Urban Growers and has helped organize three national Black Farmers and Urban Gardeners Conferences since 2010. Her commitment to this work continues in her efforts to recruit Farm School NYC students that reflect the diversity of New York City, especially those from low resource and socially disadvantaged communities, and help them achieve their professional farming goals.

 

French Lentil Stew

 

1 cup French lentils, rinsed

4 cups vegetable broth

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

2 carrots, cut into chunks

1 celery, diced

1 turnips, cut into chunks   

1 Tbs. minced garlic

2 Bay leaves

1 teaspoon salt

½ t. pepper

2 Tbs. Khmeli Suneli, ( a Georgian spice)

2 Tbs. chopped cilantro or parsley

Lemon wedges for serving.

 

 

Rinse the lentils well and pick through them. Place in saucepan with the broth. Bring to a boil and add the vegetables and bay leaves. Lower heat to a simmer, and cook for 30 minutes.

Add the garlic, salt, pepper and Khmeli Suneli. Continue cooking for 10 more minutes until desired consistency is reached.

 

If you would like, you can add some mixed greens to the stew, such as kale, swiss chard, spinach or arugula at this time, and just cook them until wilted.

 

Garnish with cilantro, and serve with rice and a lemon wedge on the side.

iEat Green - Anita Lo- Chef Author – Solo: A Modern Cookbook for a Party of One

February 21st, 2019

ANITA LO is an acclaimed chef who worked at Bouley and Chanterelle before opening the Michelin-starred restaurant annisa in the heart of Manhattan’s Greenwich Village in 2000, which she ran until it closed in 2017. Food & Wine named her one of ten Best New Chefs in America, and The Village Voice proclaimed her Best New Restaurant Chef. She has appeared on Top Chef Masters, Iron Chef America, and Chopped; in 2015, she became the first female guest chef to cook at the White House. She lives in New York City and on Long Island.

 

 

Miso Vegetable Chowder with Wakeme

 

8 cups water

5 cloves garlic

1- 2”-3” piece of ginger

1 cake of tofu (soft or firm, whichever you prefer)

1 organic onions, chopped

2 organic carrot, washed and chopped

1 turnip, peeled and diced  

1 organic broccoli, cut into florets

2 Tbs wakame- soak in 1 cup of boiling water to reconstitute

3 Tbs white miso

3 Tbs. red miso

1- 8 oz package ramen noodles, cooked according to directions

 

Fill a large pot with the water. Add the onions, carrots, garlic, ginger and turnips and bring to a boil. Reduce heat and simmer for 20 minutes. Add the broccoli and tofu. Drain the wakame and add to soup. Cook for another 10 minutes. Remove 1 cup of broth only, and in a separate bowl, dilute the 6 Tbs of miso in the cup of broth. Add the miso mixture back into the soup pot. Add more miso if desired for taste preferences. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED!

Keep the noodles separate and add individually to each bowl, to prevent the noodles from getting over cooked.

iEat Green - Dave Chapman Executive Director of The Real Organic Project

February 14th, 2019

Dave Chapman has been an organic farmer for 39 years and owner of Long Wind Farm in Vermont. The farm started as a mixed vegetable operation, but transitioned to growing tomatoes in soil on 2-1/2 acres of glass greenhouses. Today, Long Wind Farm sells most of its crop through the wholesale market to stores around New England.

For the past six years, Dave has been actively working to reform the National Organic Program (NOP). He is a co-founder of Keep The Soil In Organic, a grassroots effort to change the NOP. After the National Organic Standard Board failed to protect the integrity of the NOP in Jacksonville in 2017, Dave became a co-founder of the Real Organic Project, where he is the current Executive Director. The Real Organic Project is a coalition of organic farmers and advocates who have come together to protect the integrity of organic farming. Organic farmers believe this effort is needed since the current USDA National Organic Program is now permitting hydroponics and CAFOs (Concentrated Animal Feeding Operations) to be certified as organic. An integral part of organic farming includes improving soil fertility and that animals have adequate outdoor access and pasture, and our current system is falling short of that.  

Dave is also a proud member of the Organic Farmers Association and serves on its Policy Committee, in a continuing effort to reform the NOP and represent organic farmers in Washington

 

Mushroom Bolognese with Cashew Mascarpone

1 Ib. Organic Rigatoni (whole wheat, brown rice, semolina)

1 oz. dried porcini mushrooms, soaked in 1-1/2 cups hot water

3 stalks celery, diced fine

3 carrots

1 red pepper, seeds removed, diced

1 onion, chopped

10 oz. assorted mushrooms, chopped

3 Tbs. tomato paste

¼ cup extra virgin olive oil

½ cup cashews, soaked for 2 hours

½ cup red wine

2 teaspoons dried oregano

1 t. dried basil

½ t. dried thyme

2 Tbs. minced garlic

¼ t. red pepper flakes (optional)

3 Tbs. chopped fresh Italian parsley

1-1/2 teaspoons salt

1 teaspoon pepper

Coat bottom of cast iron pan with olive oil. Sauté onions, carrots, celery for a few minutes, then add garlic and cook for 5 minutes. Drain the porcini mushrooms (reserve the mushroom water) and dice. Add the porcini mushrooms, along with the assorted chopped mushrooms, the dried herbs, and the tomato paste and cook for 5 minutes.  De-glaze the pan with the red wine and the reserved mushroom water, and let the mixture cook down for about 10 minutes, until the liquid is reduced by half.

In a food processor, mix the drained cashews with ½ cup of fresh water. Pulse until completely smooth, scraping down sides of food processor to incorporate all of the cashews. Add cashew mixture to the sauce. Taste and adjust salt, pepper and add the parsley.

Meanwhile, cook pasta according to directions in salted water, (al dente). Time it, so that the pasta just comes out of the water, when you are ready to mix it with the sauce. Reserve some of the pasta water to add to the Bolognese sauce if it needs to be thinned out. Garnish with parsley.

iEat Green with Bhavani
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