iEat Green - 06/13/13

Tom Lyon is a sixth generation Long Islander who "grew up” in his family marine business in Setauket while also teaching Secondary English in the Three Village School District. Since 1980, with the sale of the boatyard, he has become a self-defined  “food and hunger activist”, which he calls  "an amazing and fortunate development which is now "both a vocation and an avocation that has enriched and given meaning to my life and my family's lives." Tom, along with his wife Barbara, has been an active volunteer for Heifer International on Long Island for over 25 years. They have three children and five grandchildren, all wonderful! He was the founder and director of the Ward Melville High School Volunteer Center until “retirement” from teaching in 2006 and served as advisor to the school’s Hunger Task Force for 18 years. Other roles that support his calling have included, helping to organize a district wide diversity committee in Three Village Schools, being a founding member of the Long Island Regional Service Learning Network, serving as an active member of the Long Island based Council for Prejudice Reduction for almost 20 years, and serving on committees for many faith based groups such as the Long Island Council of Churches, Bread for the World,  and the Mount Sinai Congregational United Church of Christ. Tom continues to work with Heifer International in areas of sustainable development and peace studies locally and worldwide.  In 2007 he became co-director of Hobbs Community Farm in Centereach, NY , helping to rescue and reestablish this abandoned family farm and make it a community resource and education center.  He also served on the Suffolk County Legislature’s Victory Garden Task Force and enjoys immensely teaching a freshman seminar class at Stony Brook University about active citizenship which focuses, not surprisingly, on food and hunger issues ! Since then, based upon a shared vision with Heifer International, he  has established a consultant business called “Food and Dignity for All” to assist schools and faith based groups to effectively address issues of food equity, peace and justice locally and worldwide.

Vegan, Gluten-Free Shepherd’s Pie

1 onion, sliced 3 carrots, large dice 2 sweet potatoes, large dice 1/2 acorn squash, peeled and cubed 1 bunch kale 1 turnip, large dice 2 Tbs. garlic, minced 2 Tbs. ginger, minced 2 Portobello mushrooms, sliced 1 - 8oz package of mushrooms, sliced 1 head of broccoli, cut into florets 1/4 cup white wine 1/4 cup red wine ½ cup nutritional yeast 1 cup water ¼ cup tamari 1 can chick peas, drained 1 Tbs. mixed fresh herbs (thyme, sage, marjoram, rosemary), chopped For Dairy Free Garlic Mashed Potatoes 3 lbs potatoes 1 cup coconut milk 2 Tbs .olive oil 1Tbs. chopped garlic 1/2 shallot, chopped fine 1 Tbs. chopped parsley Reserved Potato water (approx ½ cup)

Sauté onions and carrots in large skillet with a little olive oil. Add garlic and ginger. Add turnips, sweet potatoes, and acorn squash. Cook for 10 minutes on low. Meanwhile, bring a pot of salted water to a boil. Add potatoes and cook until soft. Drain, and put in large bowl. Heat olive oil and sauté minced garlic and shallots until soft,( careful not to let it burn). Add coconut milk. Using a potato masher, mash the potatoes. Add the coconut milk and garlic mixture, reserved potato water, and parsley. Stir to combine. Salt and pepper to taste. Add broccoli, mushrooms, yellow squash, kale, and any other veggies you want to use. Add nutritional yeast, mirin, tamari, wine, and 1 cup of water.  Add chickpeas and herbs. Let simmer for 15 minutes. Transfer mixture to oven safe casserole pan and top with mashed potatoes. Brush the potatoes with olive oil and bake in oven at 375 for ½ hour, or until peaks of potatoes are golden brown.