iEat Green with Bhavani

iEat Green - Dr. Natasha Campbell-McBride

Dr. Campbell-McBride graduated with Honors as a Medical Doctor in 1984 from Bashkir Medical University in Russia.  She gained a Postgraduate Degree in Neurology and completed a second Postgraduate Degree in Human Nutrition at Sheffield University, UK.  

 

In 2004, she published a book, Gut And Psychology Syndrome. Natural Treatment Of Autism, ADHD, Dyslexia, Dyspraxia, Depression And Schizophrenia. The book explores the GAPS Nutritional Protocol, highly successful in treating patients with learning disabilities and other mental problems.  A second edition was published in 2010, and has been translated into sixteen languages.

 

In her clinic, Dr. Campbell-McBride works with patients with heart disease, high blood pressure, arrhythmia, stroke and other complications of atherosclerosis. She is acutely aware of the confusion about nutrition and these conditions, spurring an intensive study into this subject. The result of this study is her book Put Your Heart in Your Mouth! What Really is Heart Disease and what can we do to Prevent and Even Reverse it. The book was published in December 2007 and a second addition in March 2016.

 

Her new book, Vegetarianism Explained, has come out in 2017. Dr Campbell-McBride has been working with many young people who have chosen a plant-based life style and as a result became very ill. This led to an intense study into the value of plant foods versus animal foods, which resulted in this book.

 

Dr. Campbell-McBride is a Member of The Society of Authors, The British Society for Environmental Medicine, and a Board Member of the Weston A. Price Foundation.

 

Vegan Chocolate Mousse Tart with Banana and Raspberry Compote
To make 2- 10” Tart pans with removable bottoms

Before starting, soak 3 cups of cashews
in water for 3 hours or more.
Crust- Banana Filling:
2 cups macadamia nuts 6 ripe bananas
2 cup raw almonds 2 t. vanilla
2 cup dates ¼ cup Agave
1 pinch sea salt
1/2 cup shredded coconut

Raspberry Topping:
Chocolate Filling: 2- 12 oz. package of froz. raspber
3 cups soaked cashews 2 Tbs + 2 Tbs. agave
2 cups water
1 can organic coconut milk
4-teaspoon vanilla
3 cups Cacao powder
1-1/2 cup Agave
pinch salt
To make Crust
In food processor, pulse the macadamia nuts and the almonds till fine. Add the dates and the coconut and pulse until the
mixture is fully minced. Divide the crust between the two pans. Press mixture into pan and work it up the sides. Using
opposite hand to create counter-pressure. Make the edge of crust smooth and even.
For Chocolate Mousse:
Drain the cashews. Combine the drained cashews and fresh water in food processor, and pulse. Blend until very smooth,
scrapping down sides as needed. Add the coconut milk, vanilla and pinch of salt. Pulse until smooth, scrapping down the
sides. Transfer to large bowl, and slowly whisk in the cacao powder and Agave. Taste, and add more sweetener if desired.
Pour ½ of chocolate filling into one crust, and the other half into second crust.
Place tart pans in freezer, making sure they are level. Freeze for 1 hour.
Put the six ripe bananas into food processor, along with agave and vanilla. Blend until smooth. Pour one half of banana
onto each of the chocolate tart pans. Return to freezer for 30 minutes.
Pulse one package of frozen raspberries in food processor, until they are small pellets. Add 2 Tbs. of Agave and pulse just to
combine. Pour onto of one pie, and smooth out evenly. Repeat for other pie. Return to freezer .
Remove from freezer 20 minutes before serving. For a dessert buffet, cut tart into individual serving pieces and put into
cupcake liners for a nice presentation.

 

iEat Green - Leda Meredith

Leda Meredith has been foraging since she was a toddler (it's her great-grandmother's fault) and has always felt connected to nature

through the wild edible and medicinal plants. It is her mission to share that connection so that others may enjoy the free, delicious,

healthy food growing all around them in a way that benefits both them and the ecosystems they harvest from.

Leda holds a certificate in Ethnobotany from the New York Botanical Garden, where she is also an instructor. She conducts

foraging tours, food preservation demos, and teaches medicinal and edible plant workshops for numerous organizations including the

Brooklyn Botanic Garden, Slow Food NYC, and Just Food. She is a contributor to numerous publications including Mother Earth

News. She is the author of seven books including The Skillful Forager, Northeast Foraging, and Pickling Everything. Connect with her at ledameredith.com.

 

Seitan and Peppers with Mushrooms, Broccoli and Asparagus

 

2 cups of homemade seitan or 1 package of your favorite seitan, drained and cut into cubes

1 onion, cut in half, then sliced into crescent moons

½ head of organic broccoli, cut into florets

½ organic red pepper

½ organic yellow pepper

1 bunch asparagus, sliced on angle, 1- 2” long

1- 8oz pk. of organic baby Portobello mushrooms, sliced

2 Tbs. minced ginger

2 Tbs. chopped garlic,

½ cup organic frozen peas

Olive oil

¼ cup Marsala wine

2-4 Tbs. of tamari (to taste)

½ cup water

½ cup nutritional yeast

¼ cup chopped parsley

2 cups cooked pasta or brown rice

1. Cover the bottom of wok with oil. When oil is hot, add the onions.
2. Add 1 Tbs. garlic, and 1 Tbs. ginger and continue cooking at medium-high heat, stirring constantly for 5 minutes.
3. Then add the peppers, and continue cooking for a few more minutes, until peppers start to soften.
4. Add the mushrooms, and let those cook down for a few minutes.
5. Then add the Marsala wine and another Tbs. each of garlic and ginger.
6. Add the seitan, and sear that for 5 minutes.
7. Add 2 Tbs. tamari and sear for another few minutes.
8. Add the water and deglaze the wok.
9. Add the broccoli and cook for 2 more minutes. Add the asparagus.
10. Add the nutritional yeast. Let the vegetables and seitan cook for a few minutes to allow the flavors to meld.
11. Taste. Add 2 more Tbs. of tamari if desired.
12. Toss with the chopped parsley and serve with noodles or brown rice.

iEat Green - John Todd

Dr. Todd, one of the pioneers of the new field of ecological design, has been active in shaping the field for over forty years. Educated at McGill University (Agriculture (BA) & Parasitology (MSc) and has a PhD from University of Michigan (Fisheries & Oceanography). He has received two honorary doctorates. He is an Emeritus Research Professor and Distinguished Lecturer at the University of Vermont, and a Fellow at the Gund Institute for Ecological Economics. He is Founder and President of John Todd Ecological Design, and President of Ocean Arks International, an NGO dedicated to publishing, and to healing the inshore oceans. He is based in Wood Hole, MA. He was an assistant scientist at the Woods Hole Oceanographic Institution. He was the co-founder of the New Alchemy Institute in 1969. Dr. Todd is widely published and is the author of over two hundred scientific, technical and popular articles. He is the author or co-author of seven books. He is the inventor of Eco-Machines ™ and holds five patents. His passion and his work revolve around the broad field of planetary healing and regeneration.

Spring Pasta with Butter Beans

 

¼ cup olive oil

1 onion, sliced into crescent moons

2 Tbs. chopped garlic

2 Tbs. minced ginger

2 carrots, cut julienne

2 cups chopped collard greens

2 cups cut Asparagus

1 cup julienne assorted peppers

¼ cup water

2 Tbs Aji Mirin

3 Tbs Tamari (more to taste)

! Tbs dark Toasted Sesame Oil

1 Tsp. hot sesame oil

1 can organic butter beans

2 cups cooked pasta (I used brown rice spaghetti)

¼ cup chopped cilantro

1. In a wok or large sauté pan, sauté onions in the olive oil for 5 minutes. Add the ginger and garlic.
2. Snap off bottoms of asparagus spears. Cut Asparagus into 2” pieces on the angle.  
3. Add the carrots to the onions and cook for 3 minutes.
4. Add the Collard greens and the water, and sauté until collards are soft.
5. Add the asparagus and peppers, and cook a few minutes. Add the Aji Mirin, and the Tamari, and cook for a few more minutes.
6. Add the beans and the pasta, and mix well until hot.
7. Add the dark sesame oil and the hot sesame oil. Mix well
8. Add the cilantro.
9. Taste and adjust the spices and herbs to your liking!

iEat Green - Peter Carter

Peter Carter, M.D. is a retired family physician who practised medicine first in England and then on both coasts of Canada (in Newfoundland and British Columbia) for almost 40 years.

 

As a founding director of CAPE (Canadian Association of Physicians for the Environment) in 1993 and, more recently, as founder of the Climate Emergency Institute, Peter has presented on sustainable development, environmental health policy, biodiversity, and climate change and ocean issues at international science and climate change conferences in Canada, the United States, Europe, Asia and South America.

 

Peter has been following the global warming and climate change research since 1988. His approach to assessing climate change is based on environmental health and human rights protection. Since 2007, he has developed a unique approach to climate change risk, by estimating the total committed (i.e., locked in or unavoidable) global warming, which he has had published in scientific journals. He provides climate science information to several websites and organizations.

 

Peter has documented the science that shows we are already far beyond "dangerous anthropogenic interference with the climate system" (as defined by the 1992 UN Framework Convention on Climate Change). This science also shows that the world is facing planetary catastrophe from multiple amplifying feedbacks and runaway carbon dynamics, and is committed to catastrophic crop declines.

 

Peter covers environmental protection policy for the Climate Emergency Institute, and has submitted to UN and FAO consultations on this topic.

 

Peter was an expert reviewer for the Intergovernmental Panel on Climate Change (IPCC) Fifth Assessment Report (AR5) in 2014, as well as the 2018 IPCC Special Report on 1.5ºC.

 

His mission now is to spread the full truth about the extreme risks and magnitude of the global climate and ocean disruption emergency and its impacts on our food security, our health — and our survival.

 

 

Chili Crisp Oil

 

Ingredients

• 4 small shallots, thinly sliced
• 2 heads of garlic, separated into cloves, sliced
• 1½ cups vegetable oil
• 2 3" cinnamon sticks
• 6 star anise pods
• 1 2" piece ginger, peeled, very finely chopped
• ¼ cup crushed red pepper flakes
• 2 Tbsp. soy sauce
• 2 tsp. sugar

 

Recipe Preparation

• Bring shallots, garlic, oil, cinnamon, and star anise to a simmer in a medium saucepan over medium heat. Cook, reducing heat as needed to maintain a gentle simmer and swirling pot occasionally, until garlic and shallots are browned and crisp, 20–25 minutes. (Take your time—you want to drive all the moisture out before they brown.)
• Mix ginger, red pepper, soy sauce, and sugar in a medium bowl. Strain shallot mixture through a fine-mesh sieve set over ginger mixture. Let garlic and shallot cool in sieve (this will allow them to crisp further) before stirring back into chile oil.
• Do Ahead: Crisp can be made 1 month ahead. Cover and chill.

iEat Green - Brenda Davis

Brenda Davis is a registered dietitian, a leader in her field and an internationally acclaimed speaker. As a prolific nutrition and health writer, she has co-authored 11 books with over 750,000 copies in print in 13 languages. Her most recent works include Kick Diabetes: Essential Diet and Lifestyle Guide (2019), The Kick Diabetes Cookbook (2018), Becoming Vegan: Comprehensive Edition (2014) and Becoming Vegan: Express Edition (2013). Becoming Vegan: Comprehensive and Express Editions have received a star rating by the American Library Association as the “go-to books” on plant-based nutrition, won two Book of the Year Awards in the US, and a Canada Book Award. Brenda is also co-author of several peer reviewed journal articles. Brenda is the lead dietitian for the diabetes intervention project in the Marshall Islands. She is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the Academy of Nutrition and Dietetics

egan Vanilla and Almond Macaroons

 

Ingredients

Juice from 1 can of organic chickpeas

2 Tbsp ground flax seed

1 Tbsp apple cider vinegar

1 Tbsp water

1 cup organic sugar

½ cup blended coconut oil

4 cups unsweetened shredded coconut

2 tsp Vanilla extract

1 tsp Almond extract

Directions

1. In a small bowl, combine the ground flax seed with the apple cider vinegar and water. Mix well and set aside.
2. In an electric mixer, beat the chickpea juice until it forms stiff peaks (like egg whites).  Add sugar to make a meringue.
3. In a separate large bowl, using an immersion blender, blend the coconut oil until smooth. Add 1 tsp. vanilla extract. Add the flax seed mixture. Add the coconut.
4. Fold in the meringue. Remove half of the mixture into another bowl. Add 1 tsp. almond extract to one half of the mixture, and 1 teaspoon of vanilla extract to the other half.
5. Place macaroons on oiled cookie sheet in shape of little peaks. Add slivered almonds to the top of the almond ones. You can drizzle melted chocolate, or add choc chips to the vanilla ones.

Bake 10 minutes at 325°, then reduce the heat to 250° and bake another 8 minutes.  Makes 60 macaroons.

 

Tips:

• The Eden Brand of Chick Peas have Kombu which helps with digestion.
• I suggest you refrigerate the dough or use a cold sheet pan for baking

iEat Green - Vandana Shiva, Ph.D Author of 20+ books Founder of Navdanya

Dr. Vandana Shiva trained as a Physicist at the University of Punjab, and completed her Ph.D. from the University of Western Ontario in Canada, but she is best known and loved as a food activist and a saver of seeds! Dr. Shiva got her grassroots start as an early critic of Asia’s Green Revolution, which was an international effort that began in the 1960's.  The goal was to increase food production in less-developed countries through higher-yielding seed stocks and the increased use of pesticides and fertilizers. The Green Revolution increased pollution, caused a loss of indigenous seed diversity and traditional agricultural knowledge, and created a dependence of poor farmers on costly chemicals. In response, Dr. Shiva founded the Research Foundation for Science, Technology, and Natural Resource Policy (RFSTN) in 1982, an organization devoted to developing sustainable methods of agriculture. Through this organization, scientists established seed banks throughout India to preserve the country’s agricultural heritage, while training farmers in sustainable agricultural practices.

In 1991, she founded Navdanya, a national movement to protect the diversity and integrity of living resources – especially native seed – and to promote organic farming and fair trade. For the last two decades, Navdanya has worked with local communities and organizations, serving more than 500,000 men and women farmers. Navdanya’s efforts have resulted in the conservation of more than 3000 rice varieties from across India, and the organization has established 60 seed banks in 16 states across the country. In 2004, Dr. Shiva started Bija Vidyapeeth, an international college for sustainable living in Doon Valley in collaboration with Schumacher College, U.K.

 

Dr. Shiva combines sharp intellectual inquiry with courageous activism, and her work spans teaching at universities worldwide to working with peasants in rural India. Time Magazine identified Dr. Shiva as an environmental ‘hero’ in 2003, and Asia Week has called her one of the five most powerful communicators in Asia. In November 2010, Forbes Magazine identified Dr. Shiva as one of the Seven Most Powerful Women on the Globe.

Dr. Shiva has authored more than 20 books, including; Biopiracy: The Plunder of Nature and Knowledge (1997),  Stolen Harvest: The Hijacking of the Global Food Supply (1999), Tomorrow’s Biodiversity (2000),  Patents: Myths and Reality (2001), Water Wars: Privatization, Pollution, and Profit (2002), Globalization’s New Wars: Seed, Water, and Life Forms (2005), Earth Democracy: Justice, Sustainability, and Peace (2005), and Manifestos on the Future of Food and Seed (2007) to name just a few.

 

iEat Green - Author of Eating Tomorrow: Agribusiness, Family Farmers, and the Battle for the Future of Food

Timothy A. Wise is a senior researcher at the Small Planet Institute, where he directs the Land and Food Rights Program. He is also a senior research fellow at Tufts University’s Global Development and Environment Institute, where he founded and directed its Globalization and Sustainable Development Program. He previously served as executive director of the U.S.-based aid agency Grassroots International. He is the author of Eating Tomorrow: Agribusiness, Family Farmers, and the Battle for the Future of Food(The New Press) and Confronting Globalization: Economic Integration and Popular Resistance in Mexico. He lives in Cambridge, Massachusetts.

 

Twitter: @TimothyAWise Instagram: @TimothyAWise

 

Vegan Chocolate Mousse Pie with Raspberries and Banana

Before starting, soak 1 cups of cashews

in water for 3 hours or more.

 

Crust- Banana Filling:

1 pk. Organic, honey graham crackers 2 bananas, sliced

¼ cup cacao

1 cup dates

½ cup shredded coconut Raspberry Topping:

pinch of salt, optional 1- 12 oz. package of froz. raspberries

2 Tbs. coconut oil 1 Tbs. maple syrup

1 t. vanilla

 

Chocolate Filling: Chocolate Drizzle-

1 cup soaked cashews ¼ cup Raw Cocoa Powder

1 cup water ¼ cup maple syrup

2-teaspoon vanilla 1 Tbs. coconut oil

½ cup Maple Syrup ¼ teaspoon vanilla

1 ½ cups Cacao powder

pinch salt

 

To make Crust

In food processor, pulse the graham crackers to make crumbs. Add the remaining ingredients, and pulse until all incorporated.  Press mixture into pan and work it up the sides. Using opposite hand to create counter-pressure. Make the edge of crust smooth and even.

 

For Chocolate Mousse:

Drain the cashews. Combine the drained cashews and fresh water in food processor, and pulse. Blend until very smooth, scrapping down sides as needed. Add the remaining ingredients. Pulse until smooth. Taste, and add more sweetener if desired. Pour filling into crust.

 

Put a layer of sliced bananas on top of chocolate. Pulse the package of  frozen raspberries, until they are small pellets. Add the maple syrup and pulse just to combine. Top the pie with the raspberries.

 

Combine all of the ingredients for the chocolate drizzle in food processor or mini blender. Put chocolate into a plastic squeeze bottle, and decorate the top of pie with chocolate.

iEat Green - Jay Feldman Executive Director of Beyond Pesticides

Jay Feldman, executive director of Beyond Pesticides, is a co-founder of the organization and has served as its director since 1981. Jay dedicated himself to finding solutions to pesticide problems after working with farmworkers and small farmers through an EPA grant in 1978 to the organization Rural America (1977-1981). Since that time, Jay has helped to build Beyond Pesticides' capacity to assist local groups and impact national pesticide policy. He has tracked specific chemical effects, regulatory actions, and pesticide law. In September 2009, U.S. Department of Agriculture Secretary Tom Vilsack appointed Jay to the National Organic Standards Board (NOSB), where he completed a 5 year term in January 2015.

 

Field Roast, Kimchi and Spiced Sauerkraut with Avocado and Tomatoes on Baguette

 

For a quick, satisfying lunch, try making one of these sandwiches!

Makes 2 Sandwiches

 

½ package Field Roast MeatLoaf or Seitan

organic olive oil

tamari (to taste)

½ cup Organic Sauerkraut

½ cup Organic Kimchi

1 Tbs. Spiced Chili Peppers

2 Tbs. sliced Pepperoncinis

1 Avocado

4 small, ripe tomatoes

Sliced Pickles

Whole Wheat Sourdough Baguette

Stoneground Mustard

Vegan Mayo

 

 

Slice Field Roast meatloaf very thin. Sauté in oil until crisp on one side. Turn over and continue cooking on other side until crispy. When finished, sprinkle with tamari in the hot pan and allow it to sizzle and coat the slices. Depending on the size of your pan, you may need to do it in two rounds. Remove slices from pan and lay out on paper towel to absorb the oil. Wipe out pan with paper towel. Heat the sauerkraut, kimchi, pepperoncinis and spiced chili peppers in the same pan until warm.

 

Prepare the sandwiches on warmed baguette. Spread vegan mayo and mustard on both sides of bread. Start by layering the slices of Field Roast, then the tomatoes, the avocado, the sauerkraut mixture, and top with pickles. Cut the sandwiches in half, and serve with a little salad on the side.

iEat Green - Eric Holt-Gimenez, PhD. Executive Director of Food First

Eric Holt-Giménez is an agro-ecologist, political economist, lecturer and author.  In his new book, Can We Feed the World Without Destroying It? Eric takes a look at the root causes of hunger and how we can address it.

Eric has been the Executive Director of Food First since 2006. Food First is a non-profit organization that works to end the injustices that cause hunger through research, education and action.

 

Eric is the editor of Food First books, Food Movements Unite! Strategies to Transform Our Food Systems; and Land Justice; Re-Imagining Land, Food, and the Commons in the United States, He co-authored the book Food Rebellions! Crisis and the Hunger for Justice with Raj Patel and Annie Shattuck; and was the author of Campesino a Campesino: Voices from Latin America’s Farmer to Farmer Movement for Sustainable Agriculture.  

 

Eric is of Basque and Puerto Rican heritage. He grew up milking cows and pitching hay in Point Reyes, CA, where he learned that putting food on the table is hard work. After studying rural education and biology at the University of Oregon and Evergreen State College, he traveled through Mexico and Central America, where he was drawn to the simple life of small-scale farmers. He returned to the States and received his Ph.D. in environmental studies from UC Santa Cruz in 2002.

 

Red Lentil and Coconut Soup with Ginger and Black Rice

 (Inspired from Deborah Madison’s recipe of Red Lentil and Coconut Soup)

 

Ingredients

2-1/2 cups red lentils, rinsed

2 Tbs. coconut oil

2 onions, chopped

2 carrots, chopped

2” piece of ginger, minced

1 Tbs. chopped garlic

2 t. turmeric

2 t. curry powder

4 t. cumin

4 t. black mustard seeds

Minced Cilantro stems from 1 bunch of cilantro

1 qt. coconut cream

8 cups water

4 t. salt

2 cups baby spinach

 

2 cups cooked black rice

4 limes

Nanami Togarashi (Japanese ground red pepper with sesame seeds)

Cilantro or parsley for Garnish

1. Rinse the lentils and cover them with cold water . Set aside. Meanwhile, in heavy pot, sauté the onions and carrots in coconut oil for 5 min.
2. Add garlic and ginger, along with the turmeric, curry powder, cumin, mustard seeds and cilantro stems. Sauté for 5 more minutes, stirring constantly.
3. Drain the lentils and add them to the pot.
4. Add the coconut cream, salt and water.
5. Bring to a boil and then reduce heat to a simmer. Cook for 30-40 minutes until lentils are soft and soup is creamy.
6. Adjust salt and spices to taste.
7. Right before serving, add the spinach leaves
8. Spoon soup into bowls, and add a spoonful of black rice in the middle.
9. Garnish with cilantro or parsley. Serve with a lime wedge on the side.

 

 

iEat Green - Robert Lange- International Collaborative

Robert V. Lange attended the California Institute of Technology and received his doctorate in Theoretical Physics from Harvard University. After post-doctoral research at Oxford, Lange became a faculty member of Brandeis University where he is retired. He continues to teach in the Sustainable International Development Master’s Degree program of the Heller School.

In 1992, Robert founded the International Collaborative for Science, Education, and the Environment,(ICSEE). It is a non-profit corporation that formed its initial programs by helping to establish women’s businesses and clean water resources in remote Zanzibar villages. Now the organization mainly focuses on improving the lives of the Maasai people through the Maasai Stoves & Solar Project. This project began in 2009, as a response to the health dangers of smoke inhalation caused by cooking with open fires in the home. This is a profound international health issue that affects millions. In response,  the Maasai Stoves & Solar Project designs and installs clean-burning and efficient wood-burning stoves and solar panel-based electrical systems in the homes of the people. Helping the people organize to reach for a better life, the Project also enables the installation of settlement-wide solar panel-based micro-grid electrical systems. In addition, the Maasai Stoves & Solar Project applies core empowerment values to work with all projects, including new livestock practices in response to increasing drought, and water safety.  

Coconut Encrusted Tofu with Chana Panaang

 

Pre-heat oven to 375*

 

Ingredients

Tofu Crust:

1 cake extra firm organic tofu, cut into 8 pcs.

¼ cup organic coconut milk

¼ cup shredded coconut

1/3 cup organic bread crumbs (Sub GF)

¼ t. Garam Masala- spice mix

¼ t. curry powder

¼ t. salt

 

Panaang Curry:

1 Tbs coconut oil

1 Onion, cut into slivers

1 Tbs. chopped garlic

1 Tbs. chopped ginger

1 t. curry powder

1 t. turmeric

½ t. salt

½ t. Garam Masala

1 orange pepper- diced large

2 cups Broccoli floret’s

1 can organic chick peas

¾ t. sugar

2 t. red curry paste

remainder of can of coconut milk

2 Tbs cilantro- optional

1 TB chopped cilantro or parsley for garnish

 

Directions:

Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry. Sprinkle cutlets on both sides lightly with curry powder, salt, and Garam Masala. Rub in. Let marinate for one hour.

 

Combine shredded coconut, bread crumbs, ¼ t. Garam Masala, ¼ t. curry powder and ¼ t. salt in shallow dish. (I use a pie pan)  In another shallow dish, measure out ¼ cup of the liquid coconut milk (below the cream top) Dip tofu in coconut milk and then in coconut/bread crumb mixture. Bread both sides of the tofu with mixture.

 

Lay tofu cutlets out on a sprayed cookie sheet lined with parchment paper and bake at 375 for 15 minutes, turn over and bake another 10 minutes or until golden brown on both sides.

 

Meanwhile, cover bottom of wok with coconut oil oil.  When hot, sauté onions on medium heat for 5 minutes. Add garlic and ginger and cook for a few more minutes. Then add the curry powder , turmeric powder and salt, and cook for another few minutes. Add the peppers, then the broccoli, then the chick peas, and sauté for a few more minutes, and then add the Garam Masala and sugar.

 

Make a mixture with the remainder of the coconut milk, and red curry paste and add to wok with vegetables.  Reduce the heat and cook for 3 minutes. Add the 2 Tbs. of cilantro if using, and stir in.

 

Place cutlets on serving platter and spoon curry mixture over cutlets. Garnish with cilantro or parsley.