iEat Green - 11.04.21 - Dr. Sally Edwards

Dr. Sally Edwards is a Senior Research Associate at the Lowell Center for Sustainable
Production at the University of Massachusetts Lowell. She has many years of experience
in engaging a wide range of stakeholders to promote the environmental health of
communities and develop safer and greener products. She conducts research to identify
environmentally sound solutions and works actively with the Green Chemistry &
Commerce Council to advance the use of green chemistry in product design and
development. Sally’s latest endeavor is the creation of a new podcast called Persistent
and Pervasive: Feminists take on Toxics that we will be hearing more about today.
Sally also provides consulting services to businesses, NGOs, and communities to support
their environmental sustainability efforts. Sally serves on the board of Women's Voices
for the Earth, an environmental organization based in Missoula, MT whose mission is to
"amplify women’s voices to eliminate the toxic chemicals that harm our health and
communities."
Sally holds a MS in Environmental Health Science from Harvard University and a BA in
Human Biology from Stanford University. She completed her doctorate at the University
of Massachusetts Lowell. Her book, Beyond Child’s Play: Sustainable Product Design
in the Global Doll‐Making Industry was published in 2009.

 

 

Vegan Saag Paneer

Serves 6 to 8
1 ½ blocks organic extra firm tofu, cut into
1-inch cubes
½ t. salt
3 Tbs. olive oil
1 t. turmeric
½ t. cayenne
2 Tbs. coconut oil
1 lb spinach
2 onions, finely diced
2 inch piece fresh ginger root, minced
2 t. garlic, minced
1 bunch broccoli rabe, finely chopped in
food processor
2 t. coriander
2 t. cumin
1 t. garam masala
1 Tbs. chili’s, pureed
¾ cup coconut milk
juice of ½ a lemon

1. Combine olive oil, turmeric, salt and cumin together in large bowl to make a
marinade.
2. Place cubes of tofu into marinade and let sit for at least half an hour.
3. Meanwhile, heat coconut oil in a wok and sauté the onions, chilies, ginger, and
garlic.
4. While that’s sautéing, pulse the spinach and broccoli rabe in a food processor
until finely chopped.
5. Add the rest of the spices to the wok. Let simmer for 10 to 15 minutes. If the
onion, garlic mixture sticks to the pan, you can add a little water to the mixture.
6. In a separate heavy skillet, sauté marinated tofu until golden brown on all sides.
Drain and set aside.

7. Add the spinach and broccoli rabe to the wok. Add ½ cup of water to help steam
the greens. Once the greens are soft, add the tofu and coconut milk to the
spinach mixture.
8. Allow the mixture to cook down for 1o minutes. Squeeze in half a lemon right
before serving.
9. Serve with saffron rice.