iEat Green - Guest Joel Kahn, MD

Joel Kahn, MD, FACC of Detroit, Michigan, is a practicing cardiologist, and a Clinical Professor of Medicine at Wayne State University School of Medicine.  He graduated Summa Cum Laude from the University of Michigan Medical School. Known as "America’s Healthy Heart Doc", Dr. Kahn has triple board certification in Internal Medicine, Cardiovascular Medicine and Interventional Cardiology.  He was the first physician in the world to certify in Metabolic Cardiology with A4M/MMI and the University of South Florida.  

 

Dr. Kahn has authored scores of publications in his field including articles, book chapters and monographs. He writes health articles and has five books in publication including Your Whole Heart Solution, Dead Execs Don’t Get Bonuses and The Plant Based Solution. He has regular appearances on Dr. Phil, The Doctors Show, Dr. Oz, Larry King Now, Joe Rogan Experience, and with Bassem Yousef. He has been awarded a Health Hero award from Detroit Crain’s Business. He owns 2 health restaurants in Detroit. He serves as medical director of the largest plant support group in the USA www.pbnsg.org. 

Seitan Molé with Pickled Onions 

(Inspired by Lil' Deb's Oasis in Hudson, NY)

Molé Powder

5 whole star anise

1 Tbs. coriander seeds 

1 Tbs. black mustard seeds

1 ½ tsp. whole cloves

1 Tbs. cumin powder

1 tsp. red pepper flakes

1 tsp. chipotle pepper powder

2 Tbs. sesame seeds

¼ cup ground sumac

4 tsp. cacao powder

1 ¼ tsp. cinnamon

1 tsp. allspice

1 tsp. ground coffee

Seitan

 

2 lbs. Seitan, either homemade or packages of slices (white wave or Rays)

1 red onion, peeled, thinly sliced

1/3 cup red wine vinegar

2 tsp. organic sugar

12 oz kombucha

4 cloves garlic, thinly sliced

1 yellow onion, peeled, cut into 2” pieces

1 oranges, cut into 2” pieces

chopped cilantro for garnish

sesame seeds for garnish

1 orange for garnish

To make the powder-

1. Toast the star anise, coriander, mustard and cloves in a cast iron pan for a few minutes until fragrant. Let cool. 
2. Grind in spice mill or mortar and pestle. Transfer to small bowl and add the remaining ingredients. Mix well.
3. Slice seitan into ¼” thick slices. Lay out seitan slices on dry towel, cover with another towel, and press lightly, to dry. 
4. In a casserole dish, or roasting pan sprinkle both sides of the seitan with mole powder (I used about half of the powder, saving half for another time) Let marinate in the mole seasonings overnight.
5. When ready to cook, pour 12 oz of kombucha over the seitan, add the pieces of onion, garlic slices, and oranges and cover with foil, and bake in 300° oven for 1 hour. 
6. Meanwhile, pickle the red onion. In glass bowl, combine the vinegar, sugar, and pinch of salt. Add the sliced red onions, and mix well. Set aside.
7. Remove seitan pieces from casserole pan and transfer to a baking sheet. Broil seitan for 5 minutes on each side to make crispy. 
8. Transfer to serving platter. Pour the juices from the casserole pan over Seitan Molé.

 Garnish with oranges, chopped cilantro and sesame seeds

 

Dr. Kahn can be found at www.drjoelkahn.com.