Wen-Jay Ying is the founder and CEO of Local Roots NYC, a small business that has revolutionized the way New Yorkers shop for food. Through their Farm Share, subscribe online for a season's worth of food that comes direct from a farm within 2 hours of NYC. Then pick up at a neighborhood bar, cafe or have it delivered. It's a customized farmers market brought right to you. Wen-Jay believes the way we eat can change the world and is dedicated to healing our local food system. She has spoken on various panels, Sirius Radio, Heritage radio and NY1 on entrepreneurship, fighting food waste, and local food. Wen-Jay received the Entrepreneur of the Year award by former Mayor Bloomberg, is an alumni of the Good Work Institute which is dedicated to creating regenerative businesses, and featured in Viceland's new show Hustle. 

 

Link: LocalRootsNYC.com and @LocalRootsNYC. 

Camellia Pinto Beans with Swiss Chard and Vegan Chorizo

1 lb pinto beans

3 Bay leaves

4 cloves garlic

10 cups water

1 organic onion, chopped

1 Tbs. chopped Garlic

1 tsp. salt

½ t. pepper

2 bunches Swiss Chard, cut into thin threads

2 Vegan Chorizo, cut lengthwise and then into 1” pieces

1 tsp. cumin

1 tsp. smoked paprika

1 tsp. sweet paprika

Olive oil

 

  1. Rinse and drain the pinto beans. Put them in a large heavy pot with 10 cups of water, the bay leaves and the cloves of garlic. Bring to a boil, and cook for 10 minutes.
  2. Lower the temperature, and simmer the beans for 1-1/2 hours, until soft. Drain the beans and reserve the water they were cooked in.
  3. In the same pot, sauté the onion in oil for 5 minutes and then add the vegan chorizo and garlic.
  4. Cook for 5 minutes, then add the Swiss Chard and cook for another few minutes until wilted.
  5. Add the beans back in, along with the salt, pepper, cumin, and paprikas. Simmer for 10 minutes, stirring regularly, and adding the reserved water to get the consistency you want.
  6. Adjust the spices according to taste.