iEat Green - Guest Kate-Fullam Executive Director, East End Food

November 21st, 2019

Kate Fullam is the Executive Director of East End Food Institute, a nonprofit in Southampton whose mission is to support, promote, and advocate for local food and local producers throughout eastern Long Island, New York. Prior to joining East End Food Institute, Kate built her career at Group for the East End, Southampton Hospital (now Stony Brook Southampton Hospital), and most recently at the Alan Alda Center for Communicating Science at Stony Brook University. Kate's wide range of experience with local and regional issues related to environment, economy, science, and human health are now united toward the goal of creating a more sustainable and equitable local food system.

 

Up Coming Projects:

 

  • Riverhead Indoor Farmers Market, Saturdays,10:00am to 2:00pm from November 30, 2019 to April 25, 2020
  • Lunch at East End Food Institute in Southampton on weekdays from 11:00am to 2:00pm year round
  • Learn more about our work at eastendfood.org or on Instagram @eastendfood  

Stuffed Heirloom Pumpkin

1 Large Round Organic Pumpkin
1 1⁄2 lbs seitan, homemade or store bought
(white wave or Ray’s brands are good), cut
into chunks- OR substitute tofu or tempeh
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
1⁄2 small Napa cabbage
2 baby Bok Choy
1⁄4 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 1⁄2 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.

iEat Green - Guest Sumiya Khan and Amelia Reese Masterson

November 15th, 2019

SUMIYA KHAN, MS, RD

 

A co-founder of Sanctuary Kitchen and a Registered Dietitian, Sumiya is the Kitchen Program Manager at CitySeed, where she oversees Sanctuary Kitchen, cooking and food education, and food business incubation. She is the daughter of Indian immigrants and global justice activists, and is a California native raised among a diverse and multicultural community with a large immigrant and refugee population. Started as her passion project, Sanctuary Kitchen is the synthesis of her upbringing, work in social justice, and passion for food and nutrition. In her spare time, Sumiya enjoys baking, world traveling and photography.

AMELIA REESE MASTERSON

Amelia, Executive Director of CitySeed, has worked for over a decade at the intersection of food security, health, agriculture, and refugee services. She has worked with Iraqi and Syrian refugees across the Middle East on food security programming, in addition to spending time in New Haven both earning a Masters in Public Health and working in community-based food and nutrition services. She sees food justice as central to the wellbeing of New Haven, and food as a vehicle for bringing community members together.

 

Roasted Beet Salad

 

 

8 Beets

¼ cup Balsamic Vinegar

¼ cup olive oil

1 t. mustard

2 Tbs Orange Juice

Salt & Pepper to taste

 

Roast beets for 50-60 minutes.  

In large bowl, mix together the balsamic vinegar, olive oil, orange juice and mustard.

Let the beets cool for 10 minutes before peeling. 

Dice into small bite size pieces. 

Add the beets as you cut them. Let them marinate for ½ hour before serving.

Season with Salt and pepper.

 

iEat Green - Guest Misse Doe Axelrod - 11-07-19

November 7th, 2019

Misse is a farmer and educator with 20 years of experience in sustainable agriculture and educating wondrous minds from 3 years to adult. Misse values community growth both in the natural and human world. When not on the farm growing food or hosting educational programs, Misse works in a dozen schools in Central Vermont teaching farm, food and nutrition. She is also a Farm to Community Mentor with NOFA-Vt. Misse has a B.A. in Community Food Systems.

Seitan Marsala (with Vegan Options)

 

2 packages Seitan, traditional (white wave or Rays brands are good, or Homemade)

1 organic egg, beaten (or Substitute 2 Tbs. Ground Flax seeds with 1 Tbs. water, and 1 Tbs. Apple Cider Vinegar)

1 c. breadcrumbs, whole wheat or natural, seasoned w/oregano, garlic powder, basil, S& P

Olive oil

1 pound mushrooms

1 stick butter (or Substitute 1/2 Cup Olive Oil)

Marsala wine

Tamari

4 cloves garlic

flour, salt, pepper, thyme, poultry seasoning

 

Slice seitan into ¼” thick slices. Lay out seitan slices on dry towel, cover with another towel, and press lightly, to dry.

Bread seitan slices by dipping in egg and then breadcrumbs, until all the pieces are done.

Cover bottom of pan with olive oil. When oil is hot, fry all the pieces of seitan until golden brown on one side, turn over and repeat. Remove from pan and place on paper towel to absorb oil.

 

In another saucepan, sauté mushrooms and garlic in 2 tbs. butter and a little olive oil, until soft. Add 1 tbs. Marsala wine, sauté for another minute, and remove from heat. Put mushrooms in bowl and set aside. Wipe out pan to reuse.

 

 To Make Sauce: Melt 6 Tbs of butter (or Olive Oil) in heavy sauce pan, add  6 Tbs. flour to melted butter, with a whisk, mix the Roux (mixture of butter and flour) over medium heat until color turns light brown. Add ¼ cup Marsala wine, keep whisking, add 2 cups water or vegetable stock, keep whisking to prevent lumps. Add 1 tbs. tamari, salt and pepper to taste, ¼  tsp poultry spice, and sprinkle of thyme. Taste. Add more wine or stock to get right thickness for sauce. Taste. Adjust spices to your liking, more garlic? More tamari? More poultry spice?

 

Lay out Seitan on platter, cover with Marsala sauce, and Garnish with chopped parsley.

iEat Green with Bhavani
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