iEat Green - 05/23/13

My guest this week is Mark Dunlea, the Executive Director of the Hunger Action Network of New York State. Mark is a community organizer and long time anti-poverty, food justice and peace advocate. Mark’s degree as a lawyer, informs the work he does in advocating for a just Food and Farm Bill, and his work with the New York State Office of Temporary Disability Assistance. In addition to his food justice work, Mark is the Co-Founder of New York and National Public Interest Group, New York State Greens, and works toward environmental sustainability. _ Baked Stuffed Baby Eggplant Pre-heat oven to 375 degrees. Ingredients 6 baby eggplant 1 can Aduki beans, drained and rinsed 1 onion, chopped 2 carrots, diced 2 Tbs. dill ¼ t. dried thyme 1 cup broccoli, small florets 1 cup cauliflower, small florets 4 white mushrooms, chopped 1 portobello mushroom, chopped Olive oil 3 Tb. tamari 1 t. salt 1 cup cherry tomatoes , halved 2 Tbs. balsamic vinegar 2 Tbs. chopped parsley ¾ cup walnuts, chopped 1. Cut eggplant in half lengthwise. Brush with olive oil. Lay face down and roast in 400 degree oven for 15 minutes 2. Meanwhile, sauté onions in olive oil till translucent. Add carrots. Then add broccoli and cauliflower. Cook for 5 more minutes. 3. Add Aduki beans, cherry tomatoes and mushrooms. 4. Add dill, thyme, tamari, salt, and balsamic vinegar. Continue cooking for 5 more minutes. 5. Add parsley and walnuts and season to taste. 6. Hollow out eggplant boats and fill with vegetable mixture. 7. Bake at 375 for 20 minutes. 8. Serve over Saffron Quinoa or Rice Pilaf.