Episodes
Thursday May 27, 2021
iEat Green - 05.27.21 - Ken Meter
Thursday May 27, 2021
Thursday May 27, 2021
Ken Meter is one of the most experienced food system analysts in the U.S., integrating market analysis, business development, systems thinking, and social concerns. Meter has worked for fifty years in inner-city and rural community capacity building. His local economic analyses have promoted local food networks in 143 regions in 41 states, two provinces, and four tribal nations.
Peanut Butter and Jelly Cookies
Makes 22 cookies
1 cup oats, ground
1 cup walnuts, ground
1 cup GF flour
¼ t. cinnamon
Pinch salt
½ cup maple syrup
½ cup Peanut Butter
2 Tbs. Canola oil
1 jar favorite jam
Preheat oven to 350’ degrees.
Combine all ingredients, except jam, in large bowl. Make into 1” balls. Press down on greased cookie sheet, creating a flat cookie. Indent center of cookie with your thumb. Fill in center with favorite jam.
Bake at 350’ for 10 minutes, turn cookie sheet and bake another 5-7 minutes.
Remove from oven and let cool before transferring.
Thursday May 20, 2021
iEat Green - 05.20.21 - Carey Gillam
Thursday May 20, 2021
Thursday May 20, 2021
Carey Gillam- The Monsanto Papers
Carey Gillam is an American investigative journalist and author with more than 30 years of experience
covering food and agricultural policies and practices, including 17 years as a senior correspondent for
Reuters international news service. She has specialty knowledge regarding the rise of biotech crop
technology and the associated rise in pervasive pesticide use in our farming and food production system.
Gillam has won several industry awards for her work and been recognized as a leading global expert on
corruption in the agricultural chemical industry. Her first book “Whitewash- The Story of a Weed Killer,
Cancer and the Corruption of Science” was released in October 2017 and won the coveted Rachel Carson
Book Award from the Society of Environmental Journalists as well as two other literary awards.
Carey's second book, a legal thriller titled "The Monsanto Papers - Deadly Secrets, Corporate Corruption,
and One Man's Search for Justice, is due for release March 2, 2021.
Gillam has been asked to speak all over the world about food and agricultural matters, including before the
European Parliament in Brussels, the World Forum for Democracy in Strasbourg, and to public officials,
organizations and conferences in the U.S., Canada, Australia, Argentina, France and The Netherlands. She
has also been an invited lecturer to several universities, including Emory University, Berkeley Law School,
Washington University, the University of Chicago Booth School of Business, the University of Iowa, the
Cambridge Forum in Harvard Square, and others. She has served as a consultant on, and participant in, several documentary T.V. and film pieces, including the award-winning Poisoning Paradise documentary released in June 2019 by actor Pierce Brosnan and his wife Keely Brosnan.
Baked Pasta Bolognese
1 Ib. Organic Pasta of choice
¾ cup dried mushrooms
1 onion, chopped
8 oz. baby bella mushrooms
2 Portobello mushrooms
3 Tbs. tomato paste
1 can diced Fire Roasted Tomatoes
¼ cup extra virgin olive oil
¼ cup marsala wine
1 cup macademian nuts,
2 teaspoons dried oregano
1 t. dried basil
3 Tbs. minced garlic
1 cup walnuts
¼ t. red pepper flakes (optional)
3 Tbs. Italian parsley, chopped
1-1/2 teaspoons salt
1 Tbs. Tamari
½ teaspoon pepper
½ t. nutmeg
Paprika for garnish
¼ t. white pepper
1. Soak the dried mushrooms in 1 cup of boiling water.
2. In a separate measuring cup, cover the macadamia nuts with boiling water. Let
soak for 30 minutes.
3. Meanwhile, coat the bottom of cast iron pan with olive oil. Sauté onions for a
few minutes, until translucent. Add the fresh mushrooms and 2 Tbs. garlic and
cook for 5 minutes.
4. Drain the dried mushrooms (reserve the mushroom water) and pulse in food
processor with 1 Tbs. chopped garlic until finely chopped. Add the dried
mushrooms to the cast iron pan.
5. Pulse the walnuts in food processor and to the cast iron pan.
6. Add the herbs, and the tomato paste and cook for 5 minutes.
7. De-glaze the pan with the Marsala wine. Add ½ cup of the reserved mushroom
water, the fire roasted tomatoes, 1 t. salt, ½ t. pepper and the Tamari. Let the
mixture cook down for about 10 minutes. Adjust seasonings.
8. Drain the Macadamia nuts. In a food processor, pulse the nuts until a paste
forms. Add 1 cup of water and pulse until completely smooth, scraping down
sides of food processor as needed.
9. Add the nutmeng, ½ t. salt, and the white pepper. Taste and adjust the salt and
pepper to your liking.
10. Meanwhile, cook pasta according to directions in salted water, (al dente). Drain.
11. Cover bottom of Pyrex dish with 1 cup of the Bolognese sauce. Add the pasta,
cover with remaining sauce and mix.
12. Top the entire casserole dish with the macademia cream. Sprinkle with paprika
in crisscross pattern. Garnish with parsley.
13. Bake in 350° oven for 20 minutes. Serve immediately.
Thursday May 13, 2021
iEat Green - 05.13.21 - Ellen Ecker Ogden
Thursday May 13, 2021
Thursday May 13, 2021
Ellen Ecker Ogden- THE NEW HEIRLOOM GARDEN
Ellen Ecker Ogden is a Vermont writer and the author of The Complete
Kitchen Garden and other books on food and gardens. She cofounded The
Cook's Garden seed catalog, introducing cooks and gardeners to European
specialty vegetables, herbs, and flowers. She graduated with a degree in fine
arts, and attended cooking school with Marcella Hazan in Venice, Italy, and
at the Ballymaloe School in Shanagarry, Ireland. Her articles and kitchen
garden designs have appeared in numerous national publications,
including The New York Times, Martha Stewart Living, Better Homes and
Gardens, and Country Gardens.
Coconut Encrusted Tofu with Mango Chutney
Pre-heat oven to 375*
2 cake extra firm organic tofu, sliced ¼”
1 cup organic shredded coconut
1 cup ground organic corn flakes
¼ cup coconut milk
zest of 1 lime
1Tbs. Agave
¼ t. salt
Chutney
3 Mangos
1 red Pepper, diced
1 small red onion, diced fine
2 Limes, juiced
3 Tbs. Fresh Cilantro
1 Tbs. Honey or Agave
¼ t. salt
Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.
Combine coconut, corn flakes and lime zest in a shallow dish or pie pan. Combine coconut milk, agave
and salt in another dish. Dip tofu in coconut milk mixture and then in the coconut/corn flake
breading. Cover both sides of the tofu with mixture.
Lay tofu cutlets out on a cookie sheet covered with parchment paper and sprayed with coconut oil, or
canola oil. Bake at 375° for 20 minutes, turn over and continue baking for another 10 minutes, until
golden brown on both sides.
Meanwhile, combine the ingredients for the Mango Chutney in a bowl and toss well.
Thursday May 06, 2021
iEat Green - 05.06.21 - Guest Jennifer Molidor
Thursday May 06, 2021
Thursday May 06, 2021
Jennifer Molidor, Ph.D. is senior food campaigner at the international conservation nonprofit, Center for Biological Diversity, where she runs sustainable food campaigns, including Take Extinction Off Your Plate campaign. She drives the Population and Sustainability Program’s Earth-friendly Diet initiatives related to industrial animal agriculture, overpopulation and overconsumption, and the impact of our food systems on wildlife and the planet. Before joining the Center in 2015, she worked on a number of food, wildlife and environmental campaigns as the staff writer for the Animal Legal Defense Fund; she holds a PhD from the University of Notre Dame and taught for many years as a professor at Kansas State University and San Francisco State University.
Tofu Banh Mi-2
Makes 4 sandwiches;
Slaw:
1 cup water
½ cup maple syrup
¼ cup white vinegar
½ cup apple cider vinegar
½ cup grated carrots
1-½ cup shredded napa cabbage
½ red pepper, thinly sliced strips
kosher salt or salt flakes
2 Tbs. cilantro chopped
Tofu:
½ tsp. garlic powder, ½ tsp. onion powder
¼ t. cardamom
1 t. basil
3 Tbs nutritional yeast
dash of cayenne (optional)
olive oil
tamari (to taste) 1 block extra firm tofu
Sandwich:
¼ cup vegan Mayonnaise
1 Tbs Sriracha sauce
2 t. lime juice
8 slices Whole grain sourdough bread
½ cup cilantro
1 cucumber, seeded and sliced thin (I used a carrot peeler )
Sweet pickled hot jalapeno peppers, chopped (optional)
freshly ground pepper
- Combine the maple syrup, salt, vinegars, and water. Add the carrots, cabbage and red pepper. Let marinate for 30 minutes or more. Drain, return to bowl and add the mayo and cilantro.
- Meanwhile, slice tofu ¼ inch thick, and lay out on towel. Pat dry. Cut on the diagonal into triangles. Combine the nutritional yeast and the herbs in a pie plate. Coat the tofu slices with the mixture, and lay tofu out on a parchment paper lined cookie sheet, sprayed with oil.
- Bake at 400° for 15 minutes, until golden brown. When finished, sprinkle tamari over the tofu while on the cookie sheet, allowing it to sizzle and coat the tofu.
- To prepare the sandwiches, lightly toast the bread. Mix the mayo and sriracha sauce and spread it on the bottom slice of bread. First lay out the tofu slices, then a layer of cucumber slices, cole slaw, jalapeno peppers, and cilantro. Spread the mayo mixture on top piece of bread, add freshly ground pepper and enjoy!