iEat Green - 06/20/12

My guest is be Christine Waltermyer. Christine is the founder and director of The Natural Kitchen Cooking School, offering Chef’s Training Programs, personal chef service and in-home cooking classes in Princeton, NJ and Manhattan. She is the author of The Natural Vegan Kitchen. With over 15 years of experience in the field of natural cooking, Christine is a masterful chef and teacher specializing in macrobiotic, vegan and raw food cuisines. __________ Black Bean Veggie Burgers 1 can Eden organic black beans 2 Tbs Olive Oil 1 Onion, chopped 3 carrots, chopped 2 Tbs chopped garlic 2 stalks celery, chopped ½ yellow pepper, chopped 4 mushrooms, chopped 2 Tbs tamari 1 t. dried thyme ¼ cup fresh chopped parsley 1 egg, beaten 2 Tbs. sesame seeds ¼ cup bread crumbs, or GF Bread crumbs 1 ½ cups cooked short grain brown rice ½ t. salt ½ t oregano ½ t. chopped Rosemary ¼ t. fresh ground pepper Sauté onions in Olive oil until translucent. Add carrots and chopped garlic. Add celery, peppers and mushrooms, and continue cooking until soft. Remove from heat and put into a large mixing bowl. Puree black beans in food processor and add to mixing bowl. Add remaining ingredients and combine well. Form into patties and place on greased cookie sheet. Mist top of burger with olive oil spray. Bake at 375’ for 15` minutes, turn over and bake another 10 minutes. (Can also be cooked in olive oil in sauté pan) Patties can be made ahead of time and kept in freezer. For BBQ, spray grill with oil and heat up burgers. Brush with marinade or top with cheese if desired. __________ Chocolate Ganache with Raspberry Compote Crust- Wipe bottom of spring-form pan with coconut oil. In food processor, combine the following; 1 cup, plus 2 TBS. ground raw almonds ¾ cup Raw Cocoa Powder 6 dates ¼ cup Raw Agave ¼ cup coconut oil ¼ cup unsweetened shredded coconut pinch of salt Filling- In food processor, combine the following; 2 ¼ cup Raw Cocoa Powder 2 ¼ cup maple syrup 1 cup coconut oil 1 teaspoon vanilla Raspberry Compote 1/2 pint frozen raspberries 2 Tbs. agave To make Crust Press mixture into greased pan and work it up the sides, about 1 ½“. Using opposite hand, make the edge of crust smooth and even. For Pie: Pour filling into pie crust. Put in freezer for 1 hour before adding raspberry topping. For Topping: Puree 1 small box of frozen raspberries and 2 Tbs of agave. Pour on top of Chocolate Pie and spread out to make a smooth layer.