iEat Green - 02.25.21 - Andrew Faust

One of the premier Permaculture teachers and designers in North America with
over two decades of experience in the field. His passionate and mind expanding
talks and curriculum have motivated teachers, students since his decade long career
as a H.S. teacher at Upattina's, a open community free school in Glenmoore, PA.
View Faust's TED X lecture 
 
Andrew created his own Permaculture Ph'd project, in 1999, a fully off grid, Straw
Bale educational center in Pocahontas County W.V. He moved to Brooklyn in 2007
and has been applying his knowledge to the urban landscape.Faust has been
inspiring film makers with the message of Permaculture culminating in the film :
I nhabit ,  and a life changing Permaculture Design Certification course, with over 500
graduates. Faust received a dual diploma in Design and Education from
Permaculture Institute of North America in 2016. Andrew and Adriana Magaña with
their daughter Juniper run the Center for Bioregional Living in Ellenville, NY., a
hands-on educational campus for students and clients.
Andrew Faust, a visionary permaculture and bioregional educator taps into the rich
synergy between permaculture and biodynamic agriculture which he has been
studying with a focus on orchards since he completed his permaculture design
training in 1996.  Some of our design clients include:  Click to View
​
Andrew is a certified Alternative School Teacher, focusing on Bioregional Education;
he instructed at Upattina's Open Community High School from 1992-2001. Faust
holds a B.A. in comparative religions from Guilford College.

Vegetable Creole

6-8 servings
Ingredients
1 Tbs olive oil
1 small onion, chopped
2 Tbs. minced garlic
2 carrot, chopped small
2 celery, chopped
2 portabella mushrooms, cubed
1 pepper, diced (I used ½ yellow & orange)
2 Tbs. Creole seasoning
2 Tbs. tomato paste
1 can Eden organic chick peas
1 can Eden Organic black beans
1 t. black pepper
1 t. white pepper
1 t. thyme
2 Tbs. Tamari
1 Tbs. vegan Worcestershire sauce
1 Tbs. hot sauce or Tabasco
½ cup white wine
1 large can fire roasted tomatoes
1 bunch collard greens, (5-6 cups chopped)
2 cups frozen corn (fire roasted if available)
3 bay leaves
¼ cup chopped parsley
1 t. salt
1 teaspoon smoked paprika

Procedure

1. Sauté onions and carrots in olive oil with garlic for 5 minutes. Add peppers,
celery, mushrooms and Creole spice. Add the tomato paste and continue cooking
until the tomato paste browns a bit.

2. Add the chick peas and black beans, along with the paprika, thyme,
Worcestershire sauce, tamari, white and black pepper, and hot sauce. Add the
wine and cook down for 5 minutes.

3. Add the fire roasted tomatoes, salt, bay leaves, collard greens, and corn.

4. Cover and reduce heat to simmer for 10 minutes, until all of the flavors come
together.

5. Add the chopped parsley. Adjust spices to taste