iEat Green - Roger Doiron - 07/25/12

Roger Doiron is a garden activist, writer, speaker and founder of Kitchen Gardeners International, a network of over 25,000 people from 100 countries who are growing their own food and helping others to do the same. He is best known for having started and led the successful online campaign for a new kitchen garden at the White House, a campaign which attracted over 100,000 petition signatures and global media coverage and has been called "one of the ten most inspiring people working in sustainable food" by Fast Company magazine. He was also a chosen as a Food and Community Fellow in 2007.

Although grounded in his own local food system, Doiron remains interested in and connected to international food issues. Doiron first became involved in food issues in Europe as head of Friends of the Earth’s European office in Brussels during the 1990s at the height of the Europe’s mad cow furor. He was also part of the American NGO delegation to the last UN World Food Summit. Doiron is a Phi Beta Kappa graduate of Holy Cross College and holds a Masters of International Relations degree from the Fletcher School of Law and Diplomacy. ____

Glazed Tofu Medallions with Portobello Mushrooms

in Red Wine Sauce

6 servings

Ingredients

1 cake, Organic Extra Firm Tofu, sliced 1/4” thick

1 ½  t. dried thyme

½ t. garlic powder

½ t. salt

¼ t. pepper

3 t. olive oil

2 tbs. Balsamic Vinegar

2 tbs. honey

Sauce

1 Spanish onion, peeled and chopped

4 cloves garlic

1 pt cherry tomatoes

3 Tbs Balsamic Vinegar

1 cup red wine

2 cups sliced Portobello mushrooms

1 t. salt

Fresh ground pepper

2 Tbs chopped parsley

Directions

Make a mixture of the thyme, garlic powder, salt and pepper.  Sprinkle on tofu cutlets and sauté cutlets in olive oil.  Make a reduction of the 2 Tbs Balsamic and honey and brush on sautéed cutlets. Cut the tofu on the diagonal to create triangles. Meanwhile, make a sauce of the onions, garlic, tomatoes, mushrooms, red wine, Vinegar, S & P and parsley. Cook for 10 minutes. Pour sauce over tofu cutlets and serve immediately.