iEat Green - Karen Washington, Urban Farmer - 11/29/12

November 29th, 2012

Karen Washington has lived in New York City all her life, and has been a resident of the Bronx for over 26 years. Since 1985 Karen has been a community activist, striving to make the New York City a better place to live. As a community gardener and board member of the New York Botanical Gardens, Karen has worked with Bronx neighborhoods to turn empty lots into community gardens. As an advocate, she has stood up and spoken out for garden protection and preservation. As a member of the La Familia Verde Garden Coalition, she helped launched a City Farms Market, bringing garden fresh vegetables to her neighbors. Karen is a Just Food board member and Just Food Trainer, leading workshops on food growing and food justice to community gardeners all over the city. Karen is a board member and former president of the New York City Community Garden Coalition, a group that was founded to preserve community gardens.  She also Co- Founded Black Urban Growers (BUGS) an organization of volunteers committed to building networks and community support for growers in both urban and rural settings.

Professionally Karen has been a Physical Therapist for over 30 years, and she continues to balance her professional life with community service.

To grow your own food gives you power and dignity. You know exactly what you’re eating because you grew it.  It’s good, it’s nourishing and you did this for yourself, your family and your community.” Karen Washington

Late Summer Curry Medley

Serves 8-10

¼ cup olive oil

2 tablespoon scraped, finely chopped fresh ginger root

2 tablespoon finely chopped garlic

1 onion, chopped or sliced

2 teaspoons salt

1 teaspoon ground cumin

1 teaspoon cinnamon

½ teaspoon coriander

3 tablespoons chopped basil

2 tablespoons chopped fresh cilantro

3 carrots, cut in bite size pieces

1 small butternut squash, peeled and cut into 1” chunks

1 cups assorted peppers, cut into bite size pieces

3 Japanese eggplants, ends removed, cut length wise and then into slices

1 yellow squash, ends removed, cut length wise and then into slices

6 cups assorted tomatoes, chopped

1 can chick peas, drained

½ cup water

2 cups snow peas, sliced

In a large pot, heat the oil over high heat until a drop of water flickered into the splutters instantly. Stir in the ginger and garlic, and then add the onions, carrots, and salt. Lower the heat and stir constantly, frying the onions and carrots for 7 to 8 minutes, until they are soft and golden brown. Add the butternut squash, and the eggplant, and cook for another 5 minutes. Add the tomatoes, peppers, yellow squash and chick peas, and let cook down for another 10 minutes.

Add the cumin, cinnamon, coriander, basil and 1 tablespoon of the cilantro. Mix in the water and add the snow peas. Cover and reduce heat to low. Simmer for 10 more minutes. Adjust seasonings to taste, by adding more salt, cumin, cinnamon, coriander, garlic or ginger, if you would like. Let cook another 10 minutes, until all of the vegetables are soft and flavors have come together. Sprinkle with the remaining tablespoon of fresh cilantro.

Serve with Saffron Rice, Quinoa or Garlic Mashed Potatoes!

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iEat Green - Color Me Vegan - 11/15/12

November 15th, 2012

Colleen Patrick-Goudreau is an exhilarating speaker, a powerful writer, a talented chef, and a persuasive advocate whose success can be measured by the thousands of people whose lives have been changed by her compassionate message. With a master’s degree in English literature and a command of traditional and new media, Patrick-Goudreau fosters change whether she is writing books, speaking to live audiences, hosting her podcast, or producing videos. Addressing the spiritual, social, and practical aspects of a compassionate lifestyle, Colleen is the author of three cookbooks – The Joy of Vegan Baking, The Vegan Table, and Color Me Vegan – and two vegan/compassionate living books – Vegan’s Daily Companion, and The 30-Day Vegan Challenge. She has appeared on the Food Network and PBS and is a contributor to National Public Radio and The Christian Science Monitor.

The mission of Colleen’s work is to empower people to make informed food choices, to debunk myths about veganism and animal rights, and to give people the tools and resources they need to live according to their own values of compassion and wellness. She always says she’s not asking people to live according to her values; she’s urging people to live according to their own.

Through her sold-out cooking classes, award-winning cookbooks, inspiring lectures, and immensely popular audio podcast, Vegetarian Food for Thought, she has been guiding people to make transition so they can do it healthfully, joyfully, and confidently. Using her unique blend of passion, humor, and common sense, she empowers and inspires people to live as healthfully and compassionately as possible.

Stuffed Heirloom Pumpkin

1 Large Round Organic Pumpkin

1 ½ lbs seitan, homemade or store bought (white wave or Ray’s brands are good), cut into chunks

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

½ small napa cabbage

2 baby bok choy

¼ 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 ½ 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

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