iEat Green - 08/15/13

My guest this week is Iman Marghoob, a friend and colleague from the Long Island Good Food Movement. Iman is the Community Garden Coordinator in the Dept of Family Medicine at StonyBrook University, which is responsible for running their roof top garden, and helping to assist low income communities in starting Community Gardens. Iman is also a fellow member of the Suffolk County Food Policy Council, and is helping to set up a website that would streamline the process for establishing Community Gardens. 

Pre-heat oven to 375 degrees.

6 summer squash, cut in half and hollowed out
2 shallots, minced
2 ribs of celery, finely diced 
2 long Japanese eggplants, medium dice
1- 8 ounce package of shiitakes, sliced
2 Tbs. ginger, grated
2 Tbs garlic, minced
1 carrot, chopped
1 zucchini, medium diced
1 red pepper, diced
Olive oil
Salt and pepper
3 Tbs Tamari
1 tbs Mirin
2 cups cabbage
3 peaches, not peeled, and diced
2 cups cooked Brown Rice
Parsley, chopped

With a spoon, remove the seeds of the summer squash, so that you are hollowing out the center. Lay them out in a casserole pan with just enough water to cover bottom.
In saucepan or wok, sauté shallots and carrots in olive oil for 5 minutes, until fragrant. Add celery, ginger and garlic and sauté for another few minutes. Add the shitake mushrooms and continue cooking for another few minutes. Add the eggplant, red pepper, zucchini and peaches, and continue cooking until soft. Add the cabbage, the tamari, and the aji marin, and let it cook down until the cabbage is soft. Add the brown rice and mix it in. Add more tamari or salt, if desired.
Stuff the zucchinis with vegetable rice mixture. Bake covered for 30 minutes, until the zucchini is soft when poked with a fork. Remove from oven and serve on a platter, garnished with oranges.