iEat Green - 02.17.22 - Leonard Buschel

Bio:
Leonard Buschel is a Philadelphia native, and a very happy Los Angeles transplant. He is California
Certified Substance Abuse Counselor with years of experience working with people struggling with
addiction. He attended Naropa University in Boulder, CO. Mr. Buschel is the founder of Writers In
Treatment whose primary purpose is to promote ‘treatment’ as the best first step solution for addiction,
alcoholism and other self-destructive behaviors. Leonard is the director of the 13 year old REEL Recovery
Film Festival & Symposium®, and for nine years has been the editor/publisher of the weekly
Addiction/Recovery eBulletin®. He also directs and produces the annual Experience, Strength and Hope
Awards® in Los Angeles.
Buschel’s memoir was published in 2021, HIGH: Confessions of A Cannabis Addict is about his journey
from drug dealer to drug counselor. Buschel's memoir also tells of his birth and early life in Philadelphia.
Three weeks after he was born his father died suddenly. Growing up fatherless played a large part in his
formative and later years, possibly leading to a reliance on drugs.
Leonard believes strongly in exercising the mind and continues to develop himself as counselor,
psychological thinker, non-profit executive and writer. He does this through his own personal work in 12-
step programs and has attended seminars by the most influential thinkers of our time:
Mr. Buschel directed video interviews of many jazz greats including: Art Pepper, Mel Torme and Michel
Petrucciani. He co-produced the Panasonic DVD series, Live at the Village Vanguard.  Leonard is also a
regular contributor to the Betty Ford alumni newsletter.
In 2016, Buschel was given the Link Award by In Recovery Magazine for promoting recovery "using film,
panel discussions, and speakers to understand and encourage compassion for people living with addictive
disorders."
He was named a recipient of the 2015 Acker Awards for Film Curating. The California Legislature
Assembly awarded Leonard Buschel their 2016 Certificate of Recognition with the following statement: On
behalf of the State of California and the residents of the 46th Assembly District, it is my honor to thank you
for your outstanding work in promoting recovery among filmmakers with the Annual Reel Recovery Film
Festival. Your dedication is an inspiration to us all and I wish you the best success on all your future
endeavors.

 

Crispy Tofu with Mushroom, Spinach and Cherry Tomato

Tapenade

Ingredients
1 cake extra firm org. tofu
3 Tbs. Corn meal
2 Tbs. Tapioca flour
¼ t. salt
1 t. Herbs de Provence
olive oil spray
3Tbs Olive Oil
1 pint baby bella mushrooms
2 t. minced garlic
2 cups spinach
¼ cup Marsala wine
1 Tbs. Nutitional Yeast
1 t. fermented chili paste
2 Tbs .Tamari
½ t. salt
¼ t. pepper
1 Tbs. Truffle Balsamic Vinegar
1 Tbs. chopped parsley for garnish
1 cup cherry tomatoes

Directions
1. Lay tofu on a clean dish towel. Cut it in half horizontally. Then cut it into 4
quarters, so you will have 8 squares of tofu. Lay the squares of tofu out onto a
clean dry dish towel. Place another towel on top and press down, removing as
much water as possible.
2. Prepare a cookie sheet lined with parchment paper, and sprayed with olive oil.
3. In a shallow bowl or pie pan, make a batter with the corn meal, tapioca flour, ¼ t.
salt and Herbs de Provence. Add 3 Tbs water and mix well.
4. Dip the tofu squares into the batter on all sides and place on prepared cookie
sheet.
5. Bake at 450-degree oven until the bottom is crispy and golden brown. Turn over
and bake for another 10 minutes until the bottom becomes crispy and golden
brown.

6. Meanwhile, while the tofu is baking, sauté the mushrooms in olive oil. When soft,
add the garlic and spinach.
7. Add the Marsala wine, nutritional yeast, fermented chili paste, Tamari, salt and
pepper and Truffle vinegar. Add the Cherry tomatoes, and cook down until they
become soft.
8. Taste the sauce and adjust the seasonings to your taste.
9. Place golden tofu squares on plate and spoon the Mushroom, Spinach and Cherry
Tomato Tapenade on top.
10. Garnish with chopped parsley