iEat Green - Lierre Keith - 11.30.17

November 30th, 2017

Author of The Vegetarian Myth: Food, Justice, and Sustainability

Lierre Keith is a writer, small farmer, and radical feminist activist. She is the author of six books, including The Vegetarian Myth: Food, Justice, and Sustainability, which has been called “the most important ecological book of this generation.” She is coauthor, with Derrick Jensen and Aric McBay, of Deep Green Resistance: Strategy to Save the Planet She’s also been arrested six times. You can read more about Lierre at www.lierrekeith.com

 

Vegan Moussaka with Potatoes, Portobello Mushrooms and Chick Peas
Serves 12
Ingredients
EGGPLANT and POTATOES
2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices
2 large or 4 small potatoes, sliced into thin rounds
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
MUSHROOM, CHICK PEA FILLING
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
1 can organic chick peas
2 portobello mushrooms- finely chopped
2 assorted peppers- yellow, orange and green- chopped
2 teaspoon dried oregano
¾ teaspoon ground allspice
¼ t. ground cloves
¾ teaspoon cinnamon
1/2 teaspoon kosher salt, plus to taste
Freshly ground pepper
1 can fire roasted tomatoes
8 sundried tomatoes- pureed
1 tablespoon tomato paste
1 bay leaf
CASHEW SAUCE
2 cups cashews- soaked for 2 hours in water
2 cups water
1 teaspoons sea salt
½ teaspoon ground nutmeg
1-1/2 Tbs. Nutritional yeast
TOPPING
½ cup Breadcrumbs (use gluten-free breadcrumbs to make this recipe gluten-free)
½ t. salt
½ t. ground garlic
olive oil
2 tablespoon chopped parsley Vegan Moussaka with Potatoes, Mushrooms and Chick Peas

Directions

Bake the Eggplant and Potatoes: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with oil and lay out on large baking sheet, lined with parchment paper. On a separate cookie sheet, do the same with the potatoes. Season with salt and pepper. Cover with parchment paper and bake until the eggplant and potatoes are soft, about 25 minutes. Set aside covered. Make the Mushroom and Chick Pea Filling. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, until lightly browned, about 5 minutes. Add the peppers and garlic and continue to cook, stirring frequently, for about 3 minutes more. Add the mushrooms, oregano, allspice, cloves, and cinnamon. Cook, stirring occasionally, for about 5 minutes. Add the Chick peas, fire-roasted tomatoes, and salt, and cook for 5 more minutes. Add the tomato paste, sundried tomatoes, and bring to a simmer. Cover, and cook until the sauce is thickened, about 15 minutes., stirring occasionally. Make the Cashew Sauce. Drain the cashews. In a food processor, pulse the cashews until finely chopped. Add the water, salt, nutritional yeast and nutmeg. Toast the Bread Crumbs. Coat the bottom of a heavy skillet with olive oil. Add the Breadcrumbs, garlic and salt, and lightly brown for 2 minutes. Remove from heat. Add 1 tablespoon of chopped parsley and reserve the other tablespoon for garnish after cooking Assemble the Moussaka. Lower the oven to 350 degrees. Spray a 9 x 13 x 2-inch casserole dish with olive oil. Scatter ½ of the breadcrumbs over the bottom of the pan. Lay the eggplant in the pan, overlapping the slices if needed. Spread half of the mushroom filling evenly over the eggplant, Repeat with the potatoes and remaining mushroom filling. Pour the cashew sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the remaining breadcrumbs and bake, covered for 30 minutes and then uncovered for 15 minutes until lightly browned, for a total of about 45 minutes. Remove the Moussaka from the oven and let rest for 10 minutes before serving Garnish with chopped parsley.

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iEat Green - Eric Holt-Gimenez - 11.16.17

November 16th, 2017

Eric Holt-Giménez is an agro-ecologist, political economist, lecturer and author. In his new book, A Foodie’s Guide to Capitalism; Understanding the Political Economy of What We Eat, Eric reveals the link between capitalism, poverty, hunger and the ills that plague our food system. 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.

 

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 pumpkinin 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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iEat Green - Susan Futrell - 11.09.17

November 13th, 2017

Susan Futrell has worked with food businesses, nonprofit organizations and farms in marketing and distribution for over 35 years, including over two decades in the natural and organic foods industry. She is a freelance writer, essayist, and consultant, and has an MFA in nonfiction writing from the University of Iowa. ​Futrell is currently Director of Marketing for the nonprofit Red Tomato, which does marketing, logistics and market development for a network of fruit and vegetable farmers in the northeastern US. She helped develop the Eco Apple® program, a collaboration among fruit growers, researchers and scientists from land grant institutions and nonprofits, which supports advanced ecological orchard and pest management practices with a goal of sustaining local fruit production in the US. Futrell writes and speaks frequently on the challenges of bringing local foods to a broader segment of US eaters, sustaining family farms, and the history, science and joys of apples. She’s a fifth-generation Iowan and lives with her husband, Will Jennings, in Iowa City, Iowa.  She divides her time between Iowa City, Boston, and mid-coast Maine.

White Flint Corn Grits wit LI Cheese Pumpkin
8 servings
1 cup Sea Island White Flint Corn Grits
½ LI Cheese Pumpkin, de-seeded, peel
removed & cut into 1” cubes
coconut oil
2-1/2 cups water
1 can coconut milk
1 t. salt
2 Carrots, small dice
1 onion, chopped
coconut oil
1 t. fresh minced ginger
1/8 t. cinnamon
¼ cup apple cider vinegar
¼ cup maple syrup
2 Tbs. chopped parsley
¼ cup toasted slivered almonds (optional)
1) In a small pot, bring water, coconut milk, and salt to a boil. Slowly stir grits into boiling mixture. Bring back to boil and then reduce heat to a simmer and cook for 30 minutes, stirring occasionally. Add cinnamon and parsley when finished.
2) Meanwhile, lay out pumpkin cubes on baking sheet lined with parchment paper and greased with coconut oil. Sprinkle with salt. Cover with another piece of parchment paper and roast in 450* oven for 20-30 minutes until soft. Remove from oven.
3) In cast iron pan, saute the onions and carrots with a little salt until soft. Add the ginger and cook another 5 minutes. Add onions and carrots to cooked grits.
4) Wipe out pan and add apple cider vinegar and maple syrup. Add the cooked pumpkin to this and let simmer until the pumpkin absorbs the sauce.
5) Place grits in bowl, and spoon out pumpkin on top and in center. Garnish with more parsley. Add slivered almonds if desired

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iEat Green - Anna Lappe - 11.03.17

November 2nd, 2017

Anna Lappé promotes health, equity and sustainability in food systems through her writing, advocacy, public speaking, and philanthropy. She has authored or co-authored three books and contributed to twelve others. Her Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do About It (2010) was named by Booklist and Kirkus Reviews as one of the best environmental books of the year. In addition to her writing, Anna appears frequently on television and radio and lectures at colleges and universities. With her mother, Frances Moore Lappé, Anna co-founded the Cambridge-based Small Planet Institute, an international network for research and popular education about the root causes of hunger and poverty. She currently runs Real Food Media, a collaborative initiative for popular education about food, farming, and sustainability. She lives in the Bay Area with her husband and daughters.

Thanksgiving Stuffing with Burdock, Apples and Pecans

1 package Arrowhead Mills or Chatham Village Stuffing Mix
1 ½ cup vegetable broth or water
1/3 cup olive oil or butter, plus 2 Tbs
2- 10” pieces of Burdock Root, grated
1 onion, chopped
2 Gala apples (or Granny Smith), cored and cubed
¾ cup chopped pecans
Fresh Herbs, (thyme, rosemary, sage, parsley)

Bring vegetable broth to a boil, along with butter or oil. Add stuffing mix, stir and
let sit covered for 5 minutes. Meanwhile,
in 2 Tbs olive oil, sauté burdock root on low flame for 10 minutes. Add onions
and sauté another 5 minutes. Add apple and cook another 5 minutes. Add
pecans. Add vegetables to stuffing and mix well. Add fresh herbs and season to
taste.
Bake covered for 20 minutes before serving.

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