iEat Green - Caryn Hartglass - 01/17/13

PRN host, Caryn Hartglass. Caryn is a vegan and the founder of REAL (Responsible Eating and Living), an organization that delivers easy to use, factual information and services on the benefits of whole, plant-based foods and planet-friendly products. We thought it would be a wonderful experience to have each other on each other’s show. This past week, I ran into Caryn at the launch party of Foodopoly, Wenonah Hauter’s new book, and we thought it would be a great opportunity to talk more about the issues that were brought up in the book.

Stuffed Peppers with Millet

Pre-heat oven to 375 degrees.

8  Large Organic Peppers, Red, Orange or Yellow- Tops cut off and seeds removed

1 large onion, chopped

2 leeks, chopped fine

2 carrots, chopped fine

1 broccoli, cut into small floret’s

10 shitake mushrooms, stems removed, chopped

1 pk. Dried organic mushroom medley,

2 cups millet, cooked according to directions

1 cup cooked forbidden rice

1 can fire roasted tomatoes

1 can cannellini Beans

¼ cup chopped dill

¼ cup , plus 1 t. apple cider vinegar

2 Tbs, plus ½ t. maple syrup

1 t. garlic

2 cups tomato sauce

1 ½ cup water

½ cup chopped parsley

1 cup chopped walnuts

Olive oil

Salt and Pepper

1. In large pan, sauté onions, carrots and leeks in olive oil until soft and caramelized. Add broccoli and continue cooking until soft. Season with salt and pepper.
2. Meanwhile, cover the dried mushrooms with boiling water, and set aside to soak for 20 minutes, until soft.
3. Add the fire roasted tomatoes, beans, dill, vinegar and maple syrup, to sauté pan, and continue cooking for 5 more minutes.
4. Remove pan from heat and transfer to a large bowl. Add the cooked millet, rice, walnuts and parsley and mix together.
5. Drain the dried mushrooms, reserving the soaking water for later. Chop the mushrooms, and sauté them with the shitake mushrooms in olive oil, using the same sauté pan that you used for the other vegetables. Add the garlic, ½ t. maple syrup and 1 t. apple cider vinegar and cook for 5 minutes until soft. Add to filling.
6. Stuff the peppers with the filling, and stand them up, side by side in a casserole pan, using a pan that fits them all, so they won’t fall over.
7. Mix the tomato sauce with the water (using some of the mushroom water) and pour it all around the peppers. Cover with aluminum foil.
8. Bake for 1 ½ hours, basting every 30 minutes, until done