Episodes
Thursday Sep 30, 2021
iEat Green - 09.30.21 - Jim Goodman
Thursday Sep 30, 2021
Thursday Sep 30, 2021
Bio
Jim Goodman is a team member of the editorial group at Disparity to Parity,
a non-profit organization working to mandate fair pricing and update supply
management to build a racially just, economically empowered, and climate
resilient food system. Jim is a graduate of the University of Wisconsin-
Platteville with a Bachelor of Science Degree in Animal Science. He also
holds a Masters Degree in Reproductive Physiology from South Dakota
State University.
Jim and his wife Rebecca ran a 45-cow organic dairy and direct market beef
farm in southwest Wisconsin for 40 years.
His farming roots trace back to his great-grandparents immigration from
Ireland during the famine and the farm's original purchase in 1848. Jim
credits more years of failed farm and social policy than he cares to think
about, as his motivation to advocate for a farmer-controlled consumer-
oriented food system.
In addition to working with Disparity to Parity, Jim is a board member of
Midwest Environmental Advocates, Family Farm Defenders and is the
current board president of the National Family Farm Coalition.
Vegan Pesto Spinach Lasagna with Cashew Ricotta
Preheat oven to 350°
Cashew Ricotta Filling
3 cup cashews, soaked for 2 hours or more
2 Tbs. Nutritional yeast
1 t. salt, ½ t. white pepper
Spinach Pesto
1 lb. pk org. froz. chopped spinach
1 onion,
1 Tbs. chopped garlic
¾ cup pesto
Sauce
1 32 oz. Jar Organic Marinara Sauce
2 Tbs. minced garlic
1 can diced fire roasted tomatoes
1 onion
1 yellow or orange organic pepper 1 lb Miyoko’s Cashew Mozzarella cheese,
¼ cup white wine grated
1 box organic rice lasagna noodles
½ cup chopped parsley
Directions
Make pesto according to directions below.
For sauce, sauté onion, garlic and pepper in olive oil in stock pot. When soft, add ¼ cup white wine. Cook
for 5 minutes, then add marinara sauce, can of diced tomatoes and ¼ cup chopped parsley.
Meanwhile, drain the cashews and pulse in food processor with 3 cups water, nutritional yeast, Salt and
pepper. Pulse until smooth. Taste and adjust S & P.
In a skillet, sauté the onion with garlic, until translucent. Defrost the spinach and squeeze out all excess
water. Add spinach to the onions and garlic, and sauté for a few minutes. Add ¾ cup pesto to the spinach
mixture. Save the remaining pesto for another time.
Assemble the Lasagna
Cover bottom of lasagna pan with sauce, Then add a single layer of dry lasagna noodles, right out of box.
Spread ½ of cashew ricotta filling over noodles. Add ½ of the spinach pesto over the cashew ricotta and
sprinkle with 1/3 of grated mozzarella cheese. Cover with a layer of sauce, and then repeat, with the
noodles, ricotta and spinach. Cover with sauce, add one more layer of noodles, cover with sauce, and the
remaining grated Miyoko’s mozzarella cheese. Cover with tin foil and bake for 40 minutes. Remove from
oven, uncover and cook for another 20 minutes, until a fork pierced into noodles are soft. Garnish with
remaining ¼ cup of fresh chopped parsley.
Vegan Pesto
4 cups Basil leaves
8 cloves garlic
¾ cups toasted pine nuts
1 cup Olive Oil
1 Tbs. nutritional yeast
¾ teaspoon salt
¼ t. pepper
In food processor, pulse the basil until finely chopped. Add garlic
cloves, salt, pepper and pine nuts. Pulse some more, scrapping down sides to incorporate all of the mixture.
When fully pureed, add the olive oil while the food processor is running. The mixture will become thick.
Add the nutritional yeast and mix.
Thursday Sep 23, 2021
iEat Green - 09.23.21 - Lisa Ott
Thursday Sep 23, 2021
Thursday Sep 23, 2021
Lisa Ott is the President and CEO of The North Shore Land Alliance. Lisa is a native of Kentucky, a graduate of the University of Kentucky and the Columbia Business School Program for Non Profit Management and the Yale School of Forestry Conservation Finance Program. She is the past chairman of the National Affairs and Legislation Committee of the Garden Club of America and former Trustee of The Nature Conservancy, Long Island Chapter.
Awards and Distinctions
2004, 2006 and 2009- Appointed to the New York State Department of Environmental Conservation Open Space Committee for Region I
2004 and 2006 -Nassau County Environmental Bond Selection Committee
2006- Women: Trailblazers of the New Millennium Award from the Nassau County Legislature
2006- Woman of Distinction Award for the 15th New York State Assembly District
2007- Town of Oyster Bay Environmental Leader's Award
2011- Zone III Conservation Award from the Garden Club of America (State-wide)
2020 – Medal of Merit from the Garden Club of America
Stuffed Chile Rellenos, with Cashew Lime Crema, GF.
10-12 Large Poblano Peppers for stuffing
Filling
1 onion, chopped
1 serrano pepper, diced
1 Japanese eggplant, diced (2 cups)
1 yellow summer squash, diced (2 cups)
1 green pepper, iced (1 cup)
2 cups cherry tomatoes, halved
2 Tbs. chopped garlic
1-1/4 t. salt
½ t. chipotle powder
1 t. cumin
1 t. chili powder
2 cups cooked brown rice
1 t. chipotle powder
1 can black beans
2 Tbs. Chopped cilantro
The Batter
½ cup Masa Harina
½ cup besan flour (chick pea flour)
1 t. baking powder
1 Tbs. potato starch
Juice from 1 can of chick peas
½ t. salt
3/4 cup water, plus 1 Tbs.
Cashew Lime Crema
2 cups cashews, soaked 3 hours or more, then drained
1 cups water
Juice of 1 lime,
½ t. salt
For the Sauce
1 onion, diced
1 serrano pepper, diced
1 small purple sweet pepper, diced
4 cups cherry tomatoes, halved
2 Tbs. garlic
¼ t. salt
1 t. dried oregano
Procedure
For the Filling;
- Sauté the onion in olive oil until translucent. Add the garlic and peppers and cook for a few minutes.
- Meanwhile, steam the eggplant for 10 minutes until soft.
- Add the summer squash, spices, & salt to the onions, and cook for 5 minutes, until they are soft. Add the steamed eggplant, the black beans and the cherry tomatoes and continue cooking, until all the tomatoes have broken down. Add the brown rice and 2 Tbs. cilantro and continue cooking for a few minutes, letting the flavors come together.
Broil the Peppers
- Lay the peppers out on a cookie sheet, lined with tin foil, and broil them on all sides until slightly charred. You want to blacken the skin so that you can peel them. After they are charred, put them in a bowl, cover with plastic wrap and let them sit for 10 minutes, steaming. This will make peeling them easier.
- After 10 minutes, peel the peppers and set aside.
For Crema- Blend all ingredients in blender or food processor until smooth.
- Add 1 cup of the cashew crema to the vegetable stuffing. Set the remainder Crema aside for serving.
- Adjust seasoning in vegetable stuffing to desired taste.
For The Batter-
- In an electric mixer, whip the Fava Juice until white peaks form.
- In a separate bowl, combine the dry ingredients. Add the water, mix well until no lumps remain.
- Fold in the Fava whites until well blended.
Stuff the Peppers-
- Make a small slit partially down the side of the pepper, and cut out the stem and remove the seeds and ribs. Fill each pepper with the filling, trying to keep the opening small, until all the peppers are filled. (If you have leftover stuffing, it can make great nachos!)
Make the Sauce
- Sauté the diced onion in a little olive oil for 5 minutes. Add the garlic, Serrano pepper and purple pepper and cook for another 5 minutes.
- Add the cherry tomatoes and cook for 5 more minutes. Using either an immersion blender or food processor, puree the tomato mixture and continue cooking for another 10 minutes, until the sauce gets a deeper red color. Add the oregano.
Bring it All Together
- Dip the stuffed peppers into the batter, and fry them in a light oil until golden brown. (To make ahead of time, All of the peppers can be fried and then stored in a pyrex dish to be re-heated the following day.)
- Heat the tomato sauce and serve over the Chile Rellenos, with a drizzle of the Cashew Crema on top. (I thinned out a small amount of the Cashew Crema so that I could drizzle it on top using a squeeze bottle) I served the rest of the Cashew Crema on the side instead of sour cream.
Enjoy!
Thursday Sep 09, 2021
iEat Green - 09.09.21 - Chad Marvin
Thursday Sep 09, 2021
Thursday Sep 09, 2021
Chad Marvin is a current Master’s candidate in Sustainable International Development at
the Heller School for Social Policy and Management. He served with the Peace Corps as
an Agroforestry Volunteer, and then a Cultural Environmental Volunteer Leader from
2017-2020, living in a rural community in the mountainous region of country, Fouta
Djallon. Chad’s current research is around the intersection of climate change with women
and youth in Guinea. His research is informed by his role as Program Associate for
AquaFarms Africa, a social impact enterprise that trains women and youth in the capital
city of Guinea, Conakry to run their own aquaponic farms. Originally from Long Island,
New York, Chad interned for iEat Green while attaining his bachelors in Environmental
Humanities at Stony Brook University. Chad’s passion is finding the links between social
and environmental issues and creating long lasting solutions that acknowledge the root
causes of these problems in order to create a more equitable and sustainable world.
Chad Marvin
AquaFarms Africa
Email- chad.e.marvin@gmail.com
Gazpacho- Cold Vegetable Soup
1 Cucumber
2 Red Pepper
1 Vidalia Onion
3 Tbs Olive Oil
½ Jalapeño Pepper
2 t. salt
4 cups fresh Heirloom Tomatoes (seeds removed)
4 Tbs Fresh Dill - Chopped
4 Tbs Fresh Parsley - Chopped
Juice from 1 Lemon
Fresh Pepper to taste
Org. Tomato Juice (optional)
Pulse the first 7 ingredients in a food processor until well blended. Add the
can of fire roasted tomatoes and continue to pulse. Add the dill and parsley
to taste. Add the fresh squeezed lemon and pepper to taste. Add organic
tomato juice or organic tomatoes if you would like it thinner.
Thursday Sep 02, 2021
iEat Green - 09.02.21 - Christina Grace
Thursday Sep 02, 2021
Thursday Sep 02, 2021
Christina Grace Bio
Christina Grace is CEO of Foodprint Group, a design, training and technology business. Foodprint helps companies eliminate waste using thoughtful space design, best people practices and daily tracking of waste and its greenhouse gas impacts.
Christina is co-author of the NYC Zero Waste Design Guidelines, a 20-year expert in sustainable food systems and a trained cook based in Brooklyn.
Christina has spent her career managing projects that drive economic development, address public health and mitigate climate change through a more sustainable food system. Before launching Foodprint, Christina managed the Urban Food Systems Program for the New York State Department of Agriculture where she supported regional farm to market, farm to school, and urban agriculture initiatives.
Spanikopita with Tofu
(made with Assorted Greens)
Preheat oven to 375°. You will need a large lasagna pan and a wide pastry brush.
1 pk Filo Factory filo dough
3- 1lb assorted greens from garden (swiss chard, collards, kale, spinach, broc rabe)
2 lbs extra firm tofu, cut into small ¼” cubes
1 bunch dill, chopped
2 onions, chopped
2 t. salt,
1 t. pepper
2 Tbs. nutritional yeast
2 cups cashews, soaked for 2 hours
3 handfuls of white org rice
½ cup olive oil, plus 1 cup oil for pastry
1. Place the tofu cubes in bowl and toss with ½ cup olive oil. Add 1 Tbs. dried dill, 1 t. salt,
½ t. pepper, toss again and let marinate for ½ hour.
2. Bake the tofu in 375° oven for 15 minutes, until starting to get golden on the edges.
Remove from oven. Set aside.
3. Steam all of the greens until soft and wilted.
4. Put greens in ice bath to cool and lock in flavor and color. Drain in colander. By the
handful, squeeze out all of the extra liquid, and place greens on large cutting board, Chop
the greens into small pieces, and then place in large bowl.
5. Meanwhile, sauté the onions in olive oil until translucent, and starting to caramelize. Add
to bowl with greens.
6. Drain cashews, and pulse in food processor with 1-1/2 cups water, and 2 Tbs. nutritional
yeast, 1 t. salt and ½ t. pepper. Pulse until smooth.
7. Add cashew cream, dill, and tofu, to the bowl of greens. Add the rice and mix well.
8. Pour the cup of olive oil into a small bowl. Spray bottom and sides of pan with oil.
9. Using a wide pastry brush (I use a 3” wide brush) will make spreading the oil easier.
Open filo pastry. Lay out first sheet. If the filo is wider than your pan, you can trim the
stack of filo pastry to fit your pan, and use the trimmed pieces on the end, if you need the
filo longer. Brush the filo with oil, lay out second sheet, brush, repeat for 10 layers.
10. Add the greens and tofu mixture to pan and spread out evenly. Cover the filling with
remaining layers of filo, alternating with the oil, just as you did on the bottom, until
finished.
11. Score the pieces before baking, all the way through the top layers of filo pastry.
12. Bake at 375° for 50 min. until golden brown. Turn half way through for even baking.