Episodes
Thursday Oct 28, 2021
iEat Green - 10.28.21 - Erica Goodman
Thursday Oct 28, 2021
Thursday Oct 28, 2021
Erica Goodman is the New York Regional Director at American
Farmland Trust, where she oversees the organization’s work in
New York and neighboring New Jersey. A native New Yorker, she
grew up as part of a multi-generational dairy farm family in
Washington County. Erica has previously held roles on AFT’s
national communications team, served as Associate Director of
Corporate Partnership at FoodCorps (pronounced Food-Core), and
since 2016, Erica has served as representative-at-large for urban,
suburban, and rural non-farm interests on the New York State Soil
and Water Conservation Committee. She was named one of
Hunter College’s “40 Under 40” in New York City Food Policy in
2018.
Vegan Moussaka with Potatoes
Ingredients;- Makes one 9 x 13 pyrex casserole dish
EGGPLANT and POTATOES
1-2 eggplants (1 large or 2 small), unpeeled and cut lengthwise into 1/2-inch slices
4-6 potatoes, sliced into thin rounds
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
TEMPEH SAUCE
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 - 8 oz. package Soy Tempeh, crumbled
2 portobello mushrooms- finely chopped
2 assorted peppers- yellow, orange and green- chopped
1 teaspoon dried oregano
1/4 teaspoon ground allspice
Pinch of ground cloves
½ teaspoon cinnamon
1/2 teaspoon kosher salt, plus to taste
Freshly ground pepper
1 cup fire roasted tomatoes
5 sundried tomatoes- pureed
1 tablespoon tomato paste
1 bay leaf
CASHEW SAUCE
1 ½ cups cashews- soaked for 2 hours in water
1 ½ cups water
1 teaspoons sea salt
¼ teaspoon ground nutmeg
1 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
1 tablespoon chopped parsley
Vegan Moussaka
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 Tempeh Sauce. 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 about 3 minutes more. Add the tempeh, oregano, allspice, cloves,
and cinnamon. Cook, stirring occasionally, for about 5 minutes. Add the Portobello mushrooms, fire-roasted tomatoes, and
salt, and cook for 5 more minutes. Add the tomato paste, sundried tomatoes, and bay leaf 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 2 tablespoons of chopped parsley.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 tempeh sauce evenly over the eggplant, Repeat with the potatoes and remaining tempeh sauce. Pour the cashew sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the remaining breadcrumbs and bake, uncovered, until lightly browned, about 45 minutes. Remove the moussaka from the oven and let rest for 10 minutes.
Thursday Oct 21, 2021
iEat Green - 10.21.21 - Shanna Farrel
Thursday Oct 21, 2021
Thursday Oct 21, 2021
Shanna Farrell is an interviewer at UC Berkeley's Oral History
Center, where she works on a wide variety of projects and
specializes in drink cultural and environmental history. She is the
author of Bay Area Cocktails. Her writing has appeared in Imbibe
magazine, Life & Thyme, PUNCH, and The San Francisco
Chronicle. She holds Master’s Degrees from both New York
University and Columbia University.
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 Oct 14, 2021
iEat Green - 10.14.21 - Vanita Rahman, MD
Thursday Oct 14, 2021
Thursday Oct 14, 2021
Dr. Vanita Rahman is the Clinic Director at the Barnard Medical Center and the Physicians Committee for Responsible Medicine, where she leads clinical research, nutrition education programs, and provides patient care with an emphasis on plant-based nutrition. She is also a clinical instructor in medicine at the George Washington University School of Medicine and frequently speaks at international conferences about the role of nutrition in chronic disease.
Dr. Rahman is a certified nutritionist and personal trainer and has authored several books on plant-based nutrition and published articles in peer-reviewed medical journals. In her latest book, Simply Plant Based, Dr. Rahman lays out a roadmap for making it easy to eat a plant based diet by providing shopping lists, recipes, and meal plans for creating healthy meals.
Tempeh and Black Bean Vegetable Fajitas with Cashew Lime
Crema
Preheat oven to 350°
For this recipe, we will be making a bean component, a vegetable component
and a cashew cream sauce, that can be turned into many different dishes. You
can make burritos, tacos, enchiladas or tostadas from this one recipe.
Ingredients
Olive oil
1 block of tempeh, 8 oz.
2 organic onion, 1 chopped and 1 cut into slivers
2 organic pepper, (red and yellow if possible) 1/2 of each chopped and 1/2 of each cut
into slivers
1- 8 oz pack of Baby Bella mushrooms or other
1 Tbs., plus 1 t. minced garlic
1 Tbs. Tamari
1⁄2 t. salt
1 t. chili powder
1 t. Cumin
1⁄2 t. chipotle chili powder- optional
1 can organic, diced, fire roasted tomatoes (with chili peppers optional)
1 can organic black beans, drained, or refried beans
1⁄2 cup frozen organic corn
2 Tbs. chopped cilantro (or substitute parsley if you don’t like cilantro)
1 jar favorite salsa
1 cup cashews- soaked 2 hours or more, then drained
Juice of 1 lime
cilanto for garnish (or substitute parsley if you don’t like cilantro)
chopped red onion, for garnish
Pickled Jalapeno peppers- optional
Flour tortillas, corn tortillas, GF tortillas or taco shells
Tortilla chips on side
In her free time, she enjoys spending time with family and friends, traveling, exercising, and experimenting with new recipes.
Thursday Oct 07, 2021
iEat Green -10.07.21 - Francis Moore Lappe
Thursday Oct 07, 2021
Thursday Oct 07, 2021
Bio
Frances Moore Lappé, known to her friends as Frankie, is the
author or co-author of twenty books about world hunger, living
democracy, and the environment, beginning with the three-
million-copy Diet for a Small Planet in 1971. She has been
featured on the Today show, Hardball with Chris Matthews, Fox &
Friends, The Wall Street Journal, NPR, the CBC and BBC, and other
news outlets. Frances is the cofounder of three organizations
including the Oakland-based think tank Food First and the Small
Planet Institute, which she leads with her daughter, Anna Lappé.
The pair also cofounded the Small Planet Fund, which channels
resources to democratic social movements worldwide.
www.smallplanet.org
www.dietforasmallplanet.org
Pumpkin Soup
When I need to make a lot of soup for a large crowd, there is nothing better than an Heirloom
Long Island Cheese Pumpkin. The flesh is a bright orange, and when roasted, it caramelizes and
gets so sweet, it is perfect for soup! (or pumpkin pie!) One 8 lb pumpkin makes enough soup for
12-18 people!
Makes 18 cups
Ingredients:
1– 8-9 lb LI Cheese Pumpkin, cut in
half, seeds removed, (I got 8 cups of pumpkin pulp from the roasted pumpkin)
10 cups water
2 Tbs. coconut oil
1 Tbs. minced garlic
2 Tbs. fresh minced ginger
2-1/2 t. salt
1 Onion, chopped
4 carrots, cut
4 potatoes, cut into chunks
1 cans coconut milk
4 Tbs. maple syrup
2 t. cinnamon
1 Tbs. Cardamom
2 t. Coriander
1. Lay out the Pumpkin, cut side down, on an oiled roasting pan, lined with parchment
paper.
2. Make a few slits in the pumpkin to let steam out.
3. Bake at 375 for approximately 1 hour, until pumpkin is soft. Let cool a bit before
scooping out the pulp and juices, leaving the skin. Set aside.
4. Meanwhile, in large stock pot, sauté the onions, potatoes and carrots in the coconut oil
with the ginger and garlic. Add the spices and lightly toast for 2 minutes.
5. Add the pumpkin pulp to the stockpot.
6. Add 10 cups water
7. The pumpkin should be covered with liquid by 3”. Bring to a boil, reduce heat and let
simmer for 30 minutes.
8. Remove from heat, and with an immersion stick, puree the soup until smooth.
9. Return to stove, and add the coconut milk. If the soup is too thick, add some more water.
10. Add the maple syrup. Adjust spices and salt to taste.