Episodes
Thursday Oct 29, 2020
iEat Green - 10.29.20 - Barbara Storper, MS, RD
Thursday Oct 29, 2020
Thursday Oct 29, 2020
Barbara Storper, MS, RD, is a national award-winning nutritionist and a leader in the field of children’s nutrition. She is Founder and Executive Director of FoodPlay Productions, a nutrition education organization that brings the power of live theater to turn kids on to healthy habits. Her shows have reached more than five million children across the country with evaluations showing dramatic improvements in children’s eating and physical activity habits. She’s received a host of national nutrition and media awards plus an Emmy Award when her show was made for TV!
Barbara combines a background in journalism, theater arts, and nutrition to create live and virtual theater shows, fun resources, children's books, and videos to turn kids on to healthy habits. She is a popular speaker and media spokesperson, presenting parents and educators with creative strategies to help kids see through media message and make choices that are good for their health and the health of the planet.
Vegan Sausage, Peppers, Onions, Mushrooms and Peas
Yield: 4 servings
Ingredients
1/4 cup extra-virgin olive oil
1 package Field Roast Italian Vegan Sausage (or other vegan sausage of choice)
2 bell peppers, assorted colors, sliced
2 yellow onions, sliced
2 cups chopped mushrooms
1 cup froz. peas
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1 t. dried basil
4 t. minced garlic
2 tablespoons tomato paste
1 cup Marsala wine, plus 1 Tbs.
1 t. Tamari
1 (15-ounce) can fire roasted diced tomatoes
1/4 teaspoon red pepper flakes, optional
¼ cup chopped parsley
Directions
- Cut the vegan sausage down the middle lengthwise, then into 1” pieces.
- Heat 2 Tbs. of the oil in a heavy large skillet over medium heat. Add the vegan sausages, cut side down and cook until brown, turn over and cook the other side, about 7 to 10 minutes. Remove from the pan and drain on plate lined with paper towel..
- Keeping the pan over medium heat, sauté the mushrooms with 1 t. of the minced garlic. Cook until lightly seared on outside. Add 1 Tbs. of Marsala wine and 1 t. Tamari. Cook until liquid is evaporated. Set mushrooms aside.
- In large wok or pan, add the remaining oil. When hot, add the peppers, onions, salt, and pepper and cook until onions are translucent and peppers are soft, about 5 minutes. Add the oregano, basil, and remaining garlic and cook 2 more minutes.
- Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, Bring to a simmer.
- Add the vegan sausage and frozen peas to the pan and stir to combine. Cook the sauce down and let it thicken for about 15 minutes.
- Right before serving, add the mushrooms and parsley and combine.
- Serve with rice or other grain, to absorb the delicious sauce! (Can also be served as a sandwich)
Thursday Oct 22, 2020
iEat Green - 10.22.20 - Richard Schwartz
Thursday Oct 22, 2020
Thursday Oct 22, 2020
Richard H. Schwartz, Ph.D., is president emeritus of Jewish Veg, formerly Jewish Vegetarians of North America, and author of Judaism and Vegetarianism, Judaism and Global Survival, Mathematics and Global Survival, and Who Stole My Religion? Revitalizing Judaism and Applying Jewish Values to Help Heal our Imperiled Planet and 250 articles at JewishVeg.org/Schwartz.
Multigrain Blueberry Pancakes, Vegan
Ingredients
Makes: 12-14 pancakes
½ cup unbleached white flour
¼ cup whole-wheat flour
½ cup oats, ground
¼ cup Masa Harina or cornmeal
½ cup finely chopped walnuts
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 Tbsp maple syrup
1 Tbs. ground flax seeds
1 Tbs. chia seeds
1 Tbs. apple cider vinegar
½ cup oat milk, plus 1 cup oat milk (or other milk alternative)
2 Tbsp oil, (canola or coconut)
1 tsp vanilla
¼ cup water
Spray Oil
Blueberries – optional (I also love Bananas in mine!)
Directions
- In a small bowl, combine the flax seeds and chia seeds with the ½ cup of oat milk. Let sit for 5 minutes.
- Combine all dry ingredients together in a bowl.
- In a separate bowl, mix all wet ingredients together, including the flaxseed mixture
- Add the wet ingredients to the dry ingredients. Mix just until combined, but do not over mix. Add berries or banana if desired.
- Spray griddle or cast iron pan with oil. Pour out ¼ cup batter using ladle or measuring cup.
- Cook on medium heat until bubbles appear and the edges are dry.
- Flip pancakes over with spatula.
- Remove pancakes after 1-2 minutes on second side. Serve with real maple syrup and Miyoko’s vegan butter!
Thursday Oct 15, 2020
iEat Green - 10.15.20 Iain Tolhurst
Thursday Oct 15, 2020
Thursday Oct 15, 2020
Iain Tolhurst, is the Founder of Tolhurst Organic Farm, an organic farm in the UK, located in south Oxfordshire, between the Chilterns and the river Thames. The farm is made up of 17 acres over two fields and 2 acres within a 500 year old walled garden. Iain, better known as Tolly to his friends, has been farming there for over 30 years, with his business partner Lin, making Tolhurst Organic one of the longest running organic vegetable farms in England. Their farm was the first to attain the 'Stockfree Organic' symbol in 2004, which means they don't use any animal inputs at all, making their farming completely vegan.
Tolhurst Organic Farm supplies a wide range of organic fruit and vegetables through their box share, farm shop and stalls at local markets. The farm hosts farm walks, seminars and community events, as well as onsite catering. Tolly also runs a consultancy service, giving advice on organic conversion and production, and helping to train and educate farmers and growers for the future.
Spicy Cherry Tomato Pasta with Roasted Eggplant and Mushrooms
Ingredients
- 1 eggplant, cubed
- 2 cups assorted mushrooms
- 1 large or 2 small onions, diced
- 4+2+1 tablespoons olive oil
- 3 tablespoons drained jarred capers
- 3 tablespoons tomato paste
- 4 garlic cloves, sliced
- 1 Tbs. minced garlic
- 1 jalapeño pepper, diced fine
- Flake salt and black pepper
- 16 ounces orecchiette or other shaped pasta
- 4-5 cups cherry tomatoes, halved
- ¼ cup chopped parsley
- ½ packed cup thinly sliced fresh basil, plus small whole leaves, for garnish
Preparation
- Bring a large pot of salted water to a boil over high heat.
- In a medium size bowl, toss the eggplant cubes with 1 Tbs. olive oil, and spread out on cookie sheet. Roast under a broiler until they begin to brown. Set aside.
- Sauté half the onions in a cast iron pan with 1 Tbs. olive oil, until they become translucent. Add the mushrooms and the minced garlic, and cook until the mushrooms begin to brown. Add 2 Tbs. Sherry and 1 Tbs tamari, and continue cooking until seared and liquid has evaporated. Set aside
- In a large skillet, heat 2 tablespoons oil over medium-high. Pat the capers dry, then add them to the skillet and cook, stirring frequently, until crisp, 3 to 4 minutes. Using a slotted spoon, transfer the capers to a plate lined with paper towel
- Add the remaining onions to the skillet, and sauté for a few minutes. Add the jalapeño pepper and sliced garlic to the pan and cook until soft. Push the onions and peppers to the outside of pan, and add the remaining olive oil and the tomato paste to the center of the skillet. Cook over medium-high heat, stirring frequently, until tomato paste darkens in color and deepens in flavor, about 2 minutes.
- Add the pasta to the boiling water and reduce heat to medium. Cook according to package instructions until al dente.
- While the pasta cooks, add the cherry tomatoes to the skillet, season with salt and pepper and cook over medium-high, stirring, 5 minutes. Add 2/3 cup pasta cooking water from the pot and cook, stirring occasionally, until the tomatoes start to fall apart and the liquid becomes saucy, about 10 minutes.
- Add the eggplant and mushrooms to the pan, and cook another 5 minutes.
- Drain the pasta, and transfer it back into the pot. Add the tomato sauce to the pot, along with half the basil and the chopped parsley. Adjust salt and pepper to taste
- Serve immediately and top with the capers and remaining basil.
Thursday Oct 08, 2020
iEat Green - 10.08.20 - Amie Hamlin
Thursday Oct 08, 2020
Thursday Oct 08, 2020
Amie Hamlin is the Executive Director of Coalition for Healthy School Food, a non-profit that she co-founded 17 years ago after writing and getting passed unanimously, a New York State legislative resolution for healthy plant-based school food and nutrition education. She is the mom of an 18 year old college student and over the last few years has started a veganic farm which she tends to in her “spare” time.
Vegan Tuna-ish Salad
Ingredients
Salad
- 1 (15 ounce) can no-salt-added garbanzo beans, rinsed and drained
- ½ cup diced apple, peeled, cored (approx. ½ apple)
- 2 Tbs. finely chopped celery
- 2 Tbs. grated carrots
- 2 Tbs. diced red pepper
- 1/4 cup chopped pecans
- 2 Tbs.dill relish
- 2 Tbs. finely chopped red onion
- 1 Tbs. chopped fresh dill
- 1 Tbs. fresh parsley, chopped
- 1 Tb. fresh lemon juice
- 1 Tb. mustard
- ¼ cup Arame, soaked in boiling water
- ¼ t. salt
- ¼ t. black pepper
- 2 Tbs. vegan mayo
Instructions
- Soak the Arame in boiling water, and set aside.
- In a food processor, pulse the garbanzo beans until coarsely chopped.
- Transfer to a medium bowl and add the apple, celery, carrots, red pepper, pecans, relish, red onion, dill, parsley mustard, and lemon juice.
- Drain the Arame and squeeze out any excess water.
- Chop the Arame and add to the bowl.
- Add the vegan mayo, salt and pepper
- Stir until well combined.
- Adjust S & P to taste
Thursday Oct 01, 2020
iEat Green - 10.01.20 - Caryn Hartglass
Thursday Oct 01, 2020
Thursday Oct 01, 2020
Caryn Hartglass combines science with practical knowledge from real life experiences to educate about the healing benefits of a plant-based diet. Caryn is co-founder along with her life partner Gary De Mattei of the nonprofit Responsible Eating And Living (REAL). She obtained the T. Colin Campbell Center for Nutrition Studies and eCornell’s Plant Based Nutrition Certificate. She’s co-directed nutrition programs at the Food Revolution Network and was editor of the Food Revolution Family Cookbook. She has appeared on Dr. Oz, Geraldo At Large, 20-20 and CNN, and hosts the weekly It’s All About Food show on the Progressive Radio Network since 2009. With Bachelor and Master of Science degrees in Chemical Engineering from Bucknell University, she worked in the semiconductor industry for 20 years. A classically trained singer, she has performed in opera and musicals in the United States and abroad and won two international voice competitions (France, South Africa). An ovarian cancer survivor, she’s a contributor to 25 Women Who Survived Cancer: Notable Women Share Inspiring Stories of Hope, along with Robin Roberts, Fran Drescher, and Patti LuPone. Caryn and Gary produced the documentary, The Lone Vegan Preaching to the Fire, about Caryn speaking to 250 cattle producers about animal agriculture’s impact on climate change.
Butternut Squash Muffins,Vegan, & Gluten-Free
Preheat Oven to 350°
Makes 48 muffins
Ingredients
- 2 Tbs ground flax seeds, mixed with 2 Tbs. apple cider and 2 Tbs. water
- 1 Tbs. chia seeds
- 1 large butternut squash, peeled and grated (approx 5 cups)
- 1 ½ cup maple syrup
- 1 cup organic oil (safflower, canola or coconut oil)
- 2 cups Apple sauce
- 2 tsp. vanilla extract
- 1 tbs. baking powder
- 1 ½ t. salt
- 2 tbs. baking soda
- 4 t. cinnamon
- 1 t. nutmeg
- 1 t. allspice
- 1 t. ginger
- 2 cups gluten-free flour
- 2 cups almond flour
- 2 cups GF oats,
Procedure
- Combine flax seed, apple cider vinegar and water, in small bowl, add the chia seeds and set aside
- In another bowl, combine all dry ingredients.
- In another bowl, combine all wet ingredients. Add the flax seed mixture. Mix well.
- Add the dry ingredients to the wet, mix together until combined. Don’t over mix.
- Prepare muffin tins with cupcake liners. Fill ¾ full.
- Bake in a 350° oven for 10 minutes, turn pans, and bake another 10 or until a toothpick comes out clean