iEat Green - Guest Francesco Mastalia, photographer, writer, chef - 05.25.17

May 25th, 2017

Francesco is photographer, writer, and is releasing a new book called YOGA, the Secret of Life. Francesco Mastalia has traveled the world photographing tribal, religious, spiritual, and indigenous people. His first book DREADS, published by Workman Artisan, is a photo documentary on the history of dreadlocks. Now in its eighth printing, DREADS includes an introduction by Pulitzer Prize- winning author Alice Walker. His recent book “ORGANIC” Farmers & Chefs of the Hudson Valley, published by powerHouse Books, is a photo documentary of the Hudson Valley’s organic sustainable food movement. The portraits of the farmers and chefs were photographed using the wet-collodion process, a photographic technique developed in the 1850s. Works from ORGANIC are included in the Permanent Collection of the Library of Congress.

 

Szechuan Seitan with Eggplant and Greens

Ingredients

2 packs of Seitan (8 oz. each)

2 Tbs. Olive oil

1 onion, cut into slivers

2 Tb.s minced garlic

2 Tbs. minced ginger

2 medium Japanese eggplants, sliced in half lengthwise, then sliced at an angle into 1" thick pieces

1 cup diced carrots

5-6 baby Portobello mushrooms, sliced

2 cups chopped greens (kale, spinach, Swiss chard, collards etc.)

3 Tbs. Tamari

1 Tbs. mirin

1 Tbs. Siracha Sauce

1 Tbs. Hot sesame oil

¼ cup frozen or fresh peas

Parsley, cilantro or scallions for garnish

Instructions

1. Cover bottom of wok with 1” of water, bring to a boil. Place cut eggplant into bamboo basket and sit the basket over the water. Cover wok with lid, and steam eggplant until soft, about 5-8 minutes.

2. Meanwhile, in heavy cast iron pan. sauté onion with 2 Tbs. of olive oil. Add the 1 Tbs. of garlic, 1 Tbs. of ginger and cook for a few minutes.

3. Add the diced carrots, and continue cooking for 5 minutes.

4. Push the onions and carrots to the rim of the pan, drizzle a little more olive oil into the center of the pan, and add the seitan into the hot oil. Sear the Seitan until it is crisp on one side, turn Seitan over and repeat on the other side.

5. Add the steamed eggplant, and the mushrooms to the pan. Add the remaining garlic and ginger, and cook for a few minutes.

6. Add the tamari and mirin. Stir in the greens and frozen peas, and cook until wilted.

7. Add the hot sesame oil and the Siracha Sauce. Taste for spiciness, and add more hot sesame oil or Siracha Sauce if desired.

8. Garnish with parsley, cilantro or scallions.

Serve with Quinoa or other grain.

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iEat Green - Guest Alethea Vasilas & Aidan Feeney - 05.18.17

May 18th, 2017

Alethea Vasilas Bio: incorporates her background in dance, somatic therapeutic exploration, cultural anthropology, and organic farming into the cultivation of vegetables and new relational kinesthetic possibilities that come about at the interface of agriculture and neurodiversity.  She holds a B.A. in Africana Studies from Brown University, an M.A. in Socio-Cultural Anthropology from Columbia University, and certification in Biodynamics, Permaculture Design, and Developmental Somatic Psychotherapy. She has over twelve years of experience on an organic farm, and 6 years experience working with autistic adults. She was the farm and project manager for SustainAbility Farm, Orkestai’s mentor farm, for the 2013 growing season. She is currently training as a Psychoanalyst at the Institute of Expressive Analysis in Manhattan.

Aidan Feeney Bio: Originally hailing from Nantucket Island, Aidan grew up with a strong passion for the outdoors. Upon graduating high school, he worked several years in landscaping and tree service which led him to a fascination with farming. He left Nantucket for the Northeast Kingdom of Vermont, where he received a bachelors degree in agriculture from Sterling College, and most importantly began to learn the craft working with farmers. Aidan has worked in livestock and dairy operations in addition to organic vegetable production. After managing a vegetable enterprise for two years in the Hudson Valley, he moved to Long Island to work as the farm manager at Youngs Farm in Old Brookville, NY.  He is also Orkestai Farm's agricultural mastermind, along with his partner, Natasha Phieffer.

Mini Stuffed Masa Harina Corn Muffins

Preheat oven to 350°

Ingredients

  • 2 Tb. ground flax seeds
  • 2 Tb. apple cider vinegar
  • ¼ cup water
  • 1 cup GF Flour
  • 1 cup organic Masa Harina
  • ¼ cup organic sugar
  • 4 t. baking powder
  • 1 t. baking soda
  • ½ t. salt
  • 1 cup organic coconut milk
  • ¼ cup organic coconut oil
  • zest from 1 lime
  • 2 cups Vegetarian Chili

Directions

Soak the Flax seeds in 2 Tbs. Apple Cider Vinegar and ¼ cup of water. Letsit for 5 minutes. In large bowl, mix the dry ingredients together. In mixer, combine the coconut milk with the coconut oil. Add the flax seed mixture. Then, with mixer on low speed, gradually add the dry ingredients. Make a 1” ball with the dough, and press it into the mini cupcake tim, creating a pocket in the middle. Fill the pocket with the chili (about 1 teaspoon) Bake at 350* for 20 minutes. If the back of your oven is hotter than front, rotate pans. The edges of the muffins should be golden brown and crusty!

 

Chipotle Chili

  • 2 cups chopped onions
  • 1 cup roasted peppers, chopped
  • 1 can organic pinto beans
  • 1 can organic red kidney beans
  • 1 can organic black beans
  • 1 cup fire roasted corn
  • 1 Tbs. tomato paste
  • 1 Tbs chopped garlic
  • 1 can organic diced tomatoes
  • 1 -1/2 t. salt
  • 1 t. chili powder
  • 2 t. cumin
  • 4 dried chipotle peppers, de-stemmed and seeded. soaked in boiling water, than chopped Safflower oil  Cilantro to taste and garnish Sauté the onions in oil for 5 minutes and then add the roasted peppers and garlic. Add the chipotle peppers, cumin and chili powder. Toast the spices for 5 minutes, and then add the beans, tomatoes and tomato paste. Add the corn and salt. Let simmer for 15- 30 minutes. Add cilantro to taste! Serve with organic brown rice
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iEat Green - Guest Mary Jo Dudley Director, Cornell Farmworkers Program - 05.11.17

May 11th, 2017

Mary Jo Dudley is the Director of the Cornell Farmworker Program (a program within the Community and Regional Development Institute at Cornell’s’ College of Agriculture and Life Science). The Cornell Farmworker Program is dedicated to improving the living and working conditions of farmworkers and their families. They also seek recognition for farmworker’s contributions to society and their acceptance and full participation in local communities. The Cornell Farmworker Program envisions a state and nation in which farmworkers receive equal protection under law, earn a living wage, live in comfortable housing, are safe and healthy, receive due respect as workers and as individuals, and participate fully in their communities.She is also a faculty member of the Department of Development Sociology. She has extensive research interests in immigrant workers, farmworkers, US-Latin American relations, migration from Latin America to the US, and immigrant communities in the US. She is currently involved in capacity building within the farmworker community in New York State. She is also engaged in research on farmworker contributions, farmworker perceptions about life in their new communities, farmworker empowerment, and gender and participation. Current research with farmworkers and farmers examines how to improve workplace relations. Mary Jo was selected for the 2012 White House Champions of Change Cesar Chavez Legacy award. In 2015 she was awarded the George D. Levy Engaged Teaching and Research Award at Cornell University.

 

Burdock with Asian Vegetables and Tempeh

3-4 pieces burdock root (3 cups. Gobo) julienned

2 carrots, small julienne strips

1 t. chopped garlic

1 Tbs.chopped ginger

1 Tbs. chopped turmeric

2 Tbs oil

2 Tbs mirin

2 Tbs Tamari

2 blocks of Tempeh, cut into cubes

1 Tbs. Olive oil

1 Tbs. chopped ginger

1 Onion, cut into slivers and then halved

2 cups broccoli florets, cut into bite size pieces

½ napa cabbage, cut into shreds

2 cups sliced, baby Portobello mushrooms

2 baby Bok Choy, chopped

1 Tbs. chopped Garlic

2 Tbs. chopped ginger

2 Tbs. Turmeric

3 Tbs. mirin

3 Tbs. tamari

1 Tbs. dark sesame oil

Cover the bottom of a cast iron skillet with olive oil. When oil is hot, add the burdock and sauté for 10 minutes. On low heat. Stir to keep from burning, and add water if necessary. Cover and cook another 10 minutes, adding water or oil to keep from sticking. Add the carrots, ginger, turmeric, and garlic, and cook for another 10 minutes. Add the mirin and tamari and let it caramelize. Cook for a few minutes more, and set aside. Tempeh- In med. size bowl, toss tempeh with olive oil, garlic and ginger. Lay out on a cookie sheet, lined with parchment paper. Bake at 400* until golden brown. Splash with Tamari and toss. Stir Fry Veggies- Saute the onion in a hot wok with olive oil. For 5 minutes. Add the broccoli and cook for 3 minutes. Add the garlic, ginger and turmeric. Add the mushrooms, and a little more oil. When soft, add the napa cabbage and bok choy, the mirin and the tamari., and cook down for 5 minutes until soft and flavors have come together. Add dark sesame oil, burdock root, and tempeh. Serve with Brown and Black Rice.

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iEat Green - Guest Darina Allen: Chef, Author- Ballymaloe Cookery School - 05.04.17

May 4th, 2017

Darina Allen established the Ballymaloe Cookery School with her brother Rory O’Connell in 1983. The cookery school has had thousands of students pass through its doors since and now enjoys a world wide reputation for excellence. Author of over a dozen cookery books, her latest ‘30 Years at Ballymaloe’ is a celebration of the 30 years of the cookery school. Darina is involved in numerous projects to improve the food we all eat and cook, including Slow Food, Eurotoques, Farmers Markets and LitFest 17 - an international Food & Drinks Literacy Festival at Ballymaloe, Ireland . She continues her first love – teaching at the cookery school on a daily basis.

 

Roasted Tempeh and Cauliflower with Green Beans in Lemon Wine

Pre-heat oven to 400*

2 package 3-Grain Tempeh

2 Tbs. Olive oil

1 Tbs. chopped garlic

zest of ½ lemon

Pinch of salt

1 Cauliflower, cut into florets

2 Tbs. olive oil

1 Tbs. chopped garlic

pinch salt

1 onions, sliced into crescent moons

olive oil

2 cups green beans

zest of ½ lemon

juice of 1 lemon

½ cup white wine

18 hot whole sweet piquante peppers

½ t. salt

½ cup parsley

2 Tbs. water

1 Tbs. olive oil

1 Tbs. pinenuts

½ lemon

¼ t. salt

Cut the tempeh into quarters, then slice each quarter in half, lengthwise, to make it thinner. Then cut each piece into cubes, (about ½” x ¼“ pieces) In mixing bowl, toss the tempeh pieces with the 2 Tbs. of olive oil, lemon zest, garlic, and salt, to coat well. Lay out on cookie sheet with parchment paper. Roast in oven for 15 minutes, until golden brown. Remove from oven and set aside in small bowl. Using the same mixing bowl and cookie sheet, toss the cauliflower with the olive oil, garlic and salt and roast in oven for 10 minutes, turn over and roast another 5 minutes until edges are caramelized and golden brown. Meanwhile, cover bottom of wok with olive oil. Sauté onion until translucent. Add green beans and cook for 5 minutes. Add the tempeh and cauliflower into the wok. Add the white wine, lemon zest and lemon juice. Add the hot peppers, and cook until the green beans are desired crispiness. Add salt and pepper to taste. In a mini food processor, ,make a sauce with the parsley, lemon, olive oil, pine nuts, water and salt. Drizzle sauce over veggies. Serve on a bed of Quinoa.

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