iEat Green - Guest Holly Hughes Editor/Author- Food Writer - 04.27.17

April 27th, 2017

Holly Hughes is the founder and editor of 18 editions (and counting) of the annual Best Food Writing anthology, which she believes is the best gig in the food writing universe. Reading everything that’s published in the food writing world is hardly hardship duty. Her past also includes stints as the executive editor of Fodor’s Travel Publications, writer of 12 travel guides for Frommer’s (including 500 Places for Food and Wine Lovers and 500 Places to Take the Kids Before They Grow Up), editor of countless other travel guides, and the author of 13 novels for adolescent girls. She also blogs about rock music at www.thesonginmyheadtoday.blogspot.com. Holly has lived in New York City since 1978, although there isn’t a day she doesn’t dream about moving. All this and more can be found on her website www.hollyahughes.net

 

Tofu Vegetable Marbella

Ingredients

2- 1 lb. blocks of super firm sprouted org. tofu

2 Tbs. chopped garlic

2 Tbs. oregano

2 Tbs. olive oil

½ t. Salt

¼ t. Pepper

¼ cup red wine vinegar

½ cup prunes

¼ cup Green Spanish olives

¼ cup capers with juice

¼ cup white wine

1 cup fire roasted tomatoes

4 bay leaves

¼ cup brown sugar

2 Tbs. Italian parsley, chopped

Stir Fry

1 onion, cut into slivers

1 bunch asparagus, bottoms trimmed, cut into 1” pieces

1 head broccoli, cut into florets

1 bunch kale, stems removed, then chopped

¼ cup white wine

1- 8 oz. pk of baby Portobello mushrooms

2 cups rainbow carrots, cut julienne

1 red pepper, cut in half and into strips

2 Tbs. chopped garlic

2 Tbs. oregano

½ t. salt

¼ t. pepper

2 Tbs. Italian parsley, chopped

Directions

For Tofu Cut the tofu block into thirds, lengthwise, and lay out on clean dish towel. Pat dry with other towel. Cut into cubes and put in large bowl. In a separate bowl, make a marinade with the garlic, olive oil, oregano, salt and pepper, and toss over tofu. On large cookie sheet with parchment paper, bake tofu cubes at 450 degrees until golden brown, turning on all sides, (approx. 20 minutes). In separate bowl, make a marinade with the vinegar, prunes, olives, capers, fire roasted tomatoes, white wine and bay leaves. Pour marinade over tofu and toss well. Cover and let marinate for 2 hours in the refrigerator. Transfer tofu to casserole pan. Sprinkle tofu with brown sugar and bake at 350* oven for 20 minutes, basting frequently. For Vegetables While tofu is baking, stir fry the vegetables. In large wok, cover bottom with olive oil. When hot, add the onions. Cook for 3 minutes, then add the carrots and garlic. Add the kale, one handful at a time, and then add the white wine to help cook it down. Add the mushrooms and cook for 5 minutes. Add the broccoli, and cook for a few minutes, before adding the red pepper, asparagus and oregano. Cook for 3 minutes, then add the salt, and pepper. Taste and adjust the salt and pepper to your preference. Cook another 3 minutes, allowing the vegetables to come together. Toss in 2 Tbs. chopped parsley. Lay out on platter and cover with the tofu. Sprinkle with remaining 2 Tbs parsley. Serve with Rice or rice noodles

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iEat Green - Nancy Romer Founder- Brooklyn Food Coalition - 04.20.17

April 20th, 2017

 Nancy Romer is a life-long activist.  After serving in the Peace Corps in Colomiba, she came back to the US ready to join the  movement to end the war in Viet Nam.  Since then she has continued working for peace and social justice, working in the feminist, anti-racist, public higher education, union, food justicem and climate justice movements.  She was a professor ofpsychology for 42 years at Brooklyn College until she retired two years ago, started the Brooklyn College Community Partership that serves over 1500 youth each semester from under-served Brooklyn high schools and middles schools, using the arts as a way of advancing healthy development.  She was a founder of the Brooklyn Food Coalition and has worked closely with Brandworkers, a worker organization that organizes workers in the food processing industry in NYC.  She is now on the Steering Committee of the Peoples Climate March, organizing the April 29 March for Climate, Jobs and Justice, particularly helping to grow the Food and Farm Justice Hub of the march, and is working on project with international organizations to get TIAA, the largest retirement system in the US, to stop investing in land that is grabbed from peasants and deforested.  She has been a member of the Park Slope Food Coop for 40 years.

 

Rutabaga Mash with Coconut and Mint

Ingredients:

2 Ib. Rutabaga, peeled and cut into 1-inch chunks

1 piece (about 1 inch) fresh ginger, peeled and grated or finely minced

1 ½ teaspoon salt

½ cup coconut milk

1-2 Tbs. mint

Directions:

In a large saucepan of boiling water, cook the rutabaga, ginger and 1

teaspoon of the salt for 10 to 15 minutes, or until the rutabaga is very tender.

Drain and return the rutabaga to the pot. With a potato masher, mash the rutabaga with the coconut milk and the remaining ½ teaspoon salt.

Add the coconut milk and the mint.

Salt and pepper to taste.

Serve hot!

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iEat Green - Kelly McGlinchey Butter Beans - 04.13.17

April 13th, 2017

Kelly is the Director of Food Education at Butter Beans Inc, a school lunch and wellness company headquartered in New York City. With a background in sustainability and environmental advocacy, she is passionate about connecting our local and global communities to the ecological landscapes that support our food systems. Kelly has served on NGO delegations to the United Nations Framework Convention on Climate Change & United Nations Commission for Social Development, and here in New York serves on the board of Slow Food NYC. Certified in permaculture design, Kelly has worked in gardens in South Africa, the Bahamas, Thailand, and Australia, and savors any opportunity to get her hands in the soil.

 

Manicotti Pasta ala Hedgehog Mushrooms

1 Ib. Manicotti Pasta (or other)

1 medium organic onion, halved then slivered

1 cup carrots, diced

2 cups fresh Hedgehog mushrooms

2 cups sugar snap peas

½ cup (+/-) extra virgin olive oil

3 Tbsp. minced garlic

¼ cup white wine

1/3 cup fresh Italian parsley, chopped

¼ cup pine nuts

Salt and pepper to taste

Cook pasta according to directions in salted water, till firm (al dente). Time it, so that the pasta just comes out of the water, when you are ready to mix it with the vegetables in the wok. Meanwhile, coat bottom of wok pan with olive oil. Sauté onions for a few minutes, until translucent then add carrots and garlic. Cook until soft. Add the mushrooms. Cook for 5 minutes then add the white wine. Add the sugar snap peas and cook for 3 minutes. Remove the pasta from the water and add to the wok. Add the pine nuts and parsley and toss. Add salt and pepper to taste. Garnish with parsley and fresh Romano or Parmigianino cheese (if desired).

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iEat Green - Steven Druker - 04.06.17

April 6th, 2017

Steven Druker is a public interest attorney who founded the Alliance for Bio-Integrity and, as its executive director, initiated a lawsuit that forced the U.S. Food and Drug Administration to divulge its files on genetically engineered (GE) foods. This revealed that politically influenced administrators had covered up the extensive warnings of their own scientists about the abnormal risks, misrepresented the facts, and then allowed these novel products onto the market without requiring the testing that’s mandated by federal food safety law. He is a prominent commentator on the risks and regulatory issues of GE foods and has served on the food safety panels at conferences conducted by the National Research Council and the Food and Drug Administration; been a featured speaker at symposia at the British House of Commons and the National Congress of Brazil and at press conferences sponsored by the Brazilian Medical Association, the Swedish Consumers Association, and concerned members of the European Parliament; and appeared on numerous television and radio programs and been featured in numerous newspaper and magazine articles across the globe. His articles on genetically engineered food have appeared in several respected publications, including The Congressional Quarterly Researcher, The Parliament Magazine (a Brussels-based periodical), and The Financial Times. His influential book, Altered Genes Twisted Truth: How the Venture to Genetically Engineer Our Food Has Subverted Science, Corrupted Government, and Systematically Deceived the Public, was released in March 2015 with a foreword by Jane Goodall hailing it as “without doubt one of the most important books of the last 50 years.” Among the other scientists who have praised it are David Schubert, a professor and laboratory director at the Salk Institute for Biological Studies, who has called it Emeritus of Genetics at the University of Western Ontario, who extolled it as a bookthat “should be required reading in every university biology course.” He majored in philosophy at the University of California, Berkeley. Attended UC Berkeley’s law school.

 

G.F. Vegan Tofu Meatballs with Moroccan Tapenade

1 lb Tofu, pressed to remove water Sauce

2 Tbs Olive Oil 1 onion, chopped

1 cup chopped onions 2 cups Baby Portobello’s, quartered

1 Tbs. chopped garlic 2 t. minced garlic

1 Tbs. chopped ginger ¼ cup red wine

1 cup grated carrots ¾ t. cinnamon

1 stalk celery, chopped ½ t. salt

2 cups chopped baby Portobello mushrooms 1/8 t. allspice

2 Tbs. Flax seed, soaked in 2 Tbs. apple cider vinegar ¼ cup chopped parsley

½ cup fresh parsley ¼ cup toasted pine nuts

2 Tbs tamari 1 Tbs. honey

1 Tbs Aji Mirin (sweet rice wine) 1 can fire roasted tom with chili

¼ cup fresh cilantro Tofu Ball Coating

2 cups fresh spinach 3 Tbs. sesame seeds

1 bunch chives, chopped pinch salt

2 t. baking powder ¾ cup GF Panko Flakes

½ t. pepper

¼ cup sesame seeds Garnish

¼ cup GF panko flakes parsley

2 cups cooked short grain brown rice

1 t. salt

1. Sauté onions, carrots and celery, in olive oil with garlic and ginger, until soft.

2. Add Portobello mushrooms and cook 5 more minutes.

3. Add Mirin and tamari and cook for 5 more minutes.

4. In food processor, pulse the parsley and cilantro until fine. Add the tofu and pulse until mixed. Add the sautéed veggies and spinach and pulse until incorporated.

5. Transfer tofu to large mixing bowl and add the brown rice, the chopped chives, the soaked flax seeds, baking powder, sesame seeds, panko flakes, salt and pepper. Mix well.

6. Combine the GF Panko flakes, sesame seeds and salt into a deep pie pan or bowl, Form mixture into balls, and roll in panko mixture. Place on greased cookie sheet. Bake at 375’ for 20 minutes, turn over and bake another 10-20 minutes.

7. Meanwhile, in a heavy skillet, sauté the onions and garlic in a little olive oil until translucent. Add the mushrooms, cinnamon, allspice and salt, and cook down until the mushrooms are soft. Add the red wine and cook that down until the liquid is half. Add the fire roasted tomatoes, honey and pine nuts, and cook for 5 more minutes. Stir in the parsley.

8. Place a few spoonfuls of the tapenade on a serving platter. Place the Tofu balls on top, and spoon a little tapenade on top. Garnish with parsley.

9. Enjoy!

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