iEat Green - Roger Bason- Founder of Atlantic Ocean Aquaculture - 09.06.18

September 6th, 2018

Roger is the founder of Atlantic Ocean Aquaculture. He has extensive experience with ocean-based projects. Over the past 20 years, he has been involved in innovations in tidal and wave energy technology, site selection, field studies, permits and project development. He has led ocean research projects throughout the US and in the UK, Bermuda, Mexico, Russia and the Republic of the Marshall Islands. His experience includes work with Woods Hole Oceanographic Institution in the Galapagos Islands and the Bermuda Institute of Ocean Sciences. He has taught graduate level courses on Tidal Energy at the School of International Public Affairs (SIPA), Center for Energy, Marine Transportation and Public Policy at Columbia University (2001-2004) and has served as technical Advisor for the UN Small Island Developing States. He is an acknowledged expert and thought leader in the field of sustainable development and ocean energy. He recently presented a lecture series at the Harvard Graduate School of Design on sustainable infrastructure, marine energy, coral reef recovery and shoreline protection (2014-2015) 

 

Vegan Cole Slaw

1 green cabbage, finely shredded

½ red cabbage, finely shredded

5 carrots, shredded

3 Tbs. chopped parsley

2 Tbs. celery seed

2 red onions- thinly sliced

2 green peppers, thinly sliced

1 cup white vinegar

½ cup apple cider vinegar

1 ½ cup organic vegan mayo

½ teaspoon salt

½ t. pepper

 

Start by marinating all of the cabbage and red onion in the 1 cup of white vinegar and the ½ cup of apple cider vinegar for 4 hours or overnight. Then drain. Combine the cabbage, carrots, celery seed, green pepper, salt, pepper, parsley, and mayo in bowl. Serve immediately, or can be stored in the refrigerator for up to one week.

 

**I don’t add sugar, but some people like their cole slaw sweeter. If you would like, you can add ¼ cup of organic sugar.

 

*** You can also serve this without adding the mayo at all, as a pickled vegetable salad!

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iEat Green - Catherine Epstein- Author; The Divine Dining Method Founder of; Living Lotus Group

August 30th, 2018

Catherine Epstein, founder of the Living Lotus Group, is an experienced guide and instructor in meditation and mindfulness practices as well as an author of The Divine Dining Method, Reiki Master of the Traditional USUI Method, Graduate Gemologist of the Gemological Institute of America (GG), and Certified Transformational Life Coach (CPC).

Motivated by the desire to make a difference, Catherine’s purpose is to help others transform their lives: whether through her weekly meditations, workshops and sound healing sessions or through the one-on-one experiences of individual reiki and life-coaching. Catherine’s life work is to reconnect others with their own hearts, aligning them with their soul’s path and their own divine intuition – a calling that manifested in Living Lotus Group, founded in 1989 as Artisan’s Well.

 

Catherine has written and developed several books and online courses, including "Enter Into Stillness," “Gateways of Inspiration” and “The Divine Dining Method" and "Under the Oak.” In addition to the weekly meditations she holds at the Sea Cliff Wellness Center and her Woodbury location in Absolute Yoga, Catherine has led meditations and taught workshops for hundreds of people over the years, at public venues and private events alike.

 

She has performed crystal singing bowls and sound healing meditations at yoga studios, private retreats, as well as at the Open Center in NYC and in a private staff class at the Omega Institute in Rhinebeck, NY.

Living Lotus Group is a dynamic resource for transformational tools of spiritual growth. A New York-based company rooted in holistic healing and mindful living, Living Lotus Group provides classes, workshops, and meditations; one-on-one and group services such as life-coaching, reiki, and sound healing; and artisanal jewelry, healing stones, crystal kits and more through its retail branch, Jewels of the Lotus.  Check out her website at livinglotusgroup.com

 

 

Tomato Sauce

 

Ingredients

4 cups chopped onion

1 cup chopped green peppers

½ cup olive oil

¼ cup, plus 2 Tbs. finely chopped garlic

16 cups peeled and diced tomatoes

¾ t. sea salt

½ t. pepper

¼ t. red pepper flakes

1 Tbs. fresh oregano

½ cup chopped fresh Basil

 

Heat olive oil in large pot.  Add onions and sauté for 5 minutes. Add the peppers and garlic, and continue sautéing for 10 minutes, allowing the onions and peppers to caramelize. Meanwhile, using a fork inserted into one end of a tomato, hold the tomato over a high flame, rotating it around, until the skin becomes charred. This will allow the tomato to be easily peeled. Once peeled, dice it up into large chunks. Continue with all of the tomatoes until you have 16 cups.  Add the tomatoes to the pot, and let simmer for two hours, stirring occasionally, making sure it is not sticking to the pan.

Add the salt, pepper, oregano and basil, and continue cooking for another hour or two. The longer you cook it, the thicker and richer it will become. Cooking it less will give you a lighter, fresh tomato flavor.

 

Serve over your favorite pasta, or use on a pizza!

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iEat Green - Gwendolyn Hallsmith- Global Community Initiatives - 08.23.18

August 23rd, 2018

Gwendolyn Hallsmith, is the founder and Executive Director of Global Community Initiatives, a non-profit organization established in 2002 with the intention of working with communities to implement the Earth Charter, the first international document in human history to recognize the connections between respect and care for the whole community of life, ecological integrity, social and economic justice, democracy, non-violence, and peace. She is the author of several books and workbooks: The Key to Sustainable Cities: Meeting Human Needs, Transforming Community Systems; Taking Action for Sustainability: The EarthCAT Guide to Community Development; LASER: Local Action for Sustainable Economic Renewal; Creating Wealth: Growing Local Economies with Local Currencies; Community Currency; and Vermont Dollars, Vermont Sense.

 

Gwendolyn has over 35 years of experience working with municipal, regional, and state government in the United States and internationally. She has served as the Planning and Community Development Director for the City of Montpelier, the Town Manager of Randolph, Vermont, the Regional Planning Director in Franklin County, MA, a Senior Planner for the Massachusetts Executive Office of Energy Resources, and the Deputy Secretary of the Vermont Agency of Natural Resources.

 

Her international experience has included work with the United Nations Environment Program, the United Nations Development Program, the Institute for Sustainable Communities, the International City/County Management Association, and Earth Charter International. She has a Master’s degree in Public Policy from Brown University and studied theology at the Andover Newton Theological School, exploring the links between our wisdom traditions, spirituality, and work at the community level.  

 

Gwendolyn’s lifelong commitment to environmental, social, and economic justice has led her to question many of our current core economic systems and assumptions. She works to bring our human systems into alignment with key spiritual insights about how we are one human family and that we need to live within Earth’s carrying capacity. She lives in an ecovillage she founded in Cabot, Vermont called the Headwaters Garden and Learning Center with her husband Michael Taub and several other families. She and Michael perform topical songs about economic issues in a small singing group called The New Economistas.

 

Mediterranean Stuffed Vegetables

Pre-heat oven to 375 degrees.

 

Ingredients

Olive oil

1 large zucchini , cut in half lengthwise, inside scooped out and diced

1 large summer squash, cut in half lengthwise, inside scooped out and diced

2 Asian Eggplants, cut in half lengthwise, inside scooped out and diced

3 large Poblano peppers, cut in half lengthwise, seeds removed

1 onion, chopped

1 pint cherry tomatoes

2 carrots, diced

1 stalk celery, diced

2 cups green beans

1 purple pepper, diced

1 bunch collard greens, stem removed, and chopped

2 cups kale, stem removed and chopped

2 tsp. chopped garlic

1 Tbs. dried oregano

½ cup white wine

½ cup Fresh Basil, chopped

1 tsp. salt

½ t. pepper

2 Tbs. chopped parsley

4 cups cooked brown rice

½ cup organic calamata olives, sliced

¼ cup capers

½ cup pine nuts

 

  1. Cut squash, zucchini, eggplants and peppers in half lengthwise. Brush with olive oil. Lay face down and roast in 375 degree oven for 15 minutes. When soft, remove from oven and let cool.
  2. Sauté the onions in olive oil till translucent. Add carrots and celery, and cook for 5 minutes. Add garlic and oregano.
  3. Meanwhile, blanch the green beans in boiling water, just until tender, and then remove into an ice bath to cool. Pat dry on towel.
  4. Dice the inside of the squash, zucchini and eggplant, and add it to the wok. Saute for 5 minutes.
  5. Add the purple pepper and collard greens to the wok, and continue cooking.
  6. Add the white wine and kale to the wok, and continue cooking.
  7. Cut the green beans in half or thirds, depending on their length, and add to the wok. Continue cooking for 5 more minutes.
  8. Add the cherry tomatoes and basil.
  9. Add the brown rice, parsley and pinenuts. Taste and adjust salt and pepper to your liking.
  10. Fill zucchinis with vegetable mixture.
  1.  Bake at 375 for 15 minutes. Remove to platter and serve.
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iEat Green - Adrienne Esposito- Citizen’s Campaign for the Environment - 08.16.18

August 16th, 2018

Adrienne Esposito, Executive Director;

Citizen’s Campaign for the Environment

Adrienne holds a degree in Geology and Environmental Science from CW Post University.  She is a co-founder and Executive Director of Citizens Campaign for the Environment and has been with the organization for 34 years. Adrienne is an outspoken advocate for protecting public health and our environment. She works with a wide variety of community members and crafts campaigns that engage members of the public to “Get Up, Show Up, and Speak Up” on local, state, and federal environmental protection issues. She is active on issues that include remediation of toxic plumes, protection and preservation of land and water resources, support for large scale renewable energy projects, and pesticide reduction. Adrienne champions campaigns that advanced offshore wind energy, obtain state and federal funds for water protection, protect Long Island Sound and reduce plastic pollution.  She has received recognition for her work from the US EPA, Southampton College, Vision Long Island, NYLCV,  Alliance for Clean Energy, Long Island Progressive Coalition, City & State Long Island Power 50 List and more.

 

Green Bean and Cherry Tomato Salad

 

Ingredients

 

3 cups Cherry Tomatoes

8 cups Green Beans 1 Red Onion

1 large red onion

6 Tbs Olive Oil

4 Tbs Pomegranate Vinegar

4 Tbs. chopped shallots

2 t. Dijon mustard

2 t. grated lemon zest

¼ cup chopped basil

¼ cup chopped Italian parsley

2 cloves garlic

¼ t. salt

black pepper and flake salt to taste

½ cup toasted slivered almonds or walnuts

 

  1. Make ahead of time- Pickled Onions in a small bowl, mix the onions with ½ cup red wine vinegar, 1 Tbs sugar and 1 t. salt. Set aside for 1 hour

 

  1. Make a dressing with the vinegar, oil, shallots, garlic, mustard, lemon zest, and mustard. Set aside.

 

  1. Meanwhile, blanch the green beans in salted boiling water, for 3-5 minutes, until desired tenderness, Transfer to a bowl of ice water, and let cool.

Drain and lay out on towel and pat dry.

 

  1. Cut cherry tomatoes in half.

 

  1. Remove the onions from the vinegar marinade.
  1. Toss the onions, beans, cherry tomatoes, basil, and parsley with the salad dressing.

 

  1.  Garnish with the toasted almonds
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iEat Green - Chef Marcus Guiliano – chef, green restaurateur & real food activist - 08.09.18

August 9th, 2018

Chef Marcus Guiliano is an award-winning chef, green restaurateur & real food activist. Devoting his career to a whole food, whole life approach, Chef Marcus marries healthy food with ethically and socially responsible sustainable business practices. Marcus is a wine & craft beer expert specializing is small independent brands. Chef Marcus & Aroma Thyme has been featured on CNN, Dr OZ, New York Post, New York Times, TEDx Longdock, Best Chef's America, Sierra Club Magazine, Huffington Post, International Wine Masters, Bottom Line Publications, Smithsonian (Online) and Organic Spa Magazine. The Colorado Dept of Agriculture stated, “Marcus Guiliano is the Willie Nelson of Farm to Table”. Recently, OneGreenPlanet.com named Chef Marcus as one of The “5 Food Activists Helping To Make Big Changes." Chef Marcus has launched activist/watchdog oriented sites including: NoFarmedSalmon.comChefonaMission.com & the controversial FoodFraudTV.com.

 

July Garden Stir-Fry

Ingredients:

1 cake extra firm organic tofu, cut into cubes

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

2 carrots, cut into wedges 

1 Japanese Eggplant, cut into wedges

2 cups green beans (I grew Jack beans and Christmas Lima Beans, both on the Slow Food Ark of Taste)

2 cups chopped kale (or other greens)

2 cups cauliflower, cut into florets

2 bok choy    

1 yellow summer squash

½ red pepper

½ red pepper

6 baby portabella mushrooms, sliced

ginger, 1 inch piece grated

4 cloves garlic

olive oil 

1/4 cup tamari (to taste)

1 tsp. Dark sesame oil

1 Tbsp Hot sesame oil

1/4 cup Aji Marin

Instructions:

 

Lay out tofu cubes on dry towel, cover with another towel, and press lightly, to dry. 

Lay tofu cubes out onto a large cookie sheet, covered with parchment paper. Drizzle tofu cubes with olive oil, 2 teaspoons of minced garlic and 2 teaspoons of minced ginger, and 2 Tbsp of Tamari. Using a spatula and your hand, so you don’t break up the tofu cubes, turn the cubes of tofu so they are evenly coated with the garlic, ginger, oil and Tamari. Bake at 400 degree oven for 10-15 minutes, until golden brown, turning halfway done.

 

Meanwhile, Cover bottom of wok with oil. When oil is hot, add the onions, carrots, garlic and ginger. Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the green beans and mushrooms. Steam the eggplant for 5 minutes, until soft, before adding to the stir-fry. Add more oil or a little water if needed.  Add the kale and the cauliflower, stir for a few minutes, then add the peppers and summer squash. Again add more oil or water if necessary. 

Add the Bok Choy and cook for a few minutes more, than add the mirin and tamari. Add the cooked tofu to the stir-fry, and toss together. When vegetables are finished (they should be cooked, but not too soft), add the dark sesame oil, hot sesame oil and more tamari if desired.

Garnish with toasted sesame seeds.

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iEat Green - Matthew Prescott – Author of Food is the Solution - 08.02.18

August 2nd, 2018

Matthew Prescott is the author of Food Is the Solution: What to Eat to Save the World . He's an advisor to the Good Food Institute, Senior Director of Food & Agriculture for The Humane Society of the United States, and a leading figure in the global movement to reform how we farm and eat. A sought-after speaker and thought leader, Prescott has spent over a decade and a half sharing his ideas with Ivy League universities, Fortune 500 companies, consumers, and more. His work has helped lead to sweeping changes in the supply chains of hundreds of major food companies, impacted countless individuals’ diets, and has been covered extensively by the media: his work has been featured by CNN, in the pages of the New York Times, the Wall Street Journal, USA Today, the Boston Globe, and countless more; he's been published in FORTUNE, the Washington Post, Barron’s and others; and he was even once a guest on NPR’s Wait Wait…Don’t Tell Me. He lives in Texas with his wife, the novelist Lara Prescott .

 

Rice Paper “Bacon”

4 servings
Ingredients
 10 sheets of rice paper
 2 tablespoons olive oil
 3 tablespoons soy sauce (or tamari for gluten-free)
 2 tablespoons nutritional yeast
 1/2 teaspoon liquid smoke
 1/2 tablespoon maple syrup (this only gives a slight sweetness to round out the flavors, but
you can feel free to omit or reduce it)
 ¼ tsp. onion powder
 ½ tsp. garlic powder
 generous pinch of ground black pepper
 pinch of paprika (I used hot Spanish paprika)
Procedure
1. Preheat the oven to 400 degrees Fahrenheit.
2. Whisk together all of the ingredients for the marinade in a wide bowl until the nutritional yeast is incorporated
well; prepare a second wide bowl filled partway with water.
3. Prepare a metal, oven-safe rack with a sheet of parchment paper.
4. Cut rice paper into thick strips, or to the size that you want. Note that the strips will shrink in size a little bit
when cooking. Some brands of rice paper will crack a little bit when you cut them; Use a large, very sharp knife
to minimize this.
5. Take two strips and stack them. Holding them together, dip them very quickly into the water. (UPDATE: if you
have kitchen scissors, try dipping 2 whole rice paper sheets stacked together into the water, then cutting them
into strips instead. I don't recommend cutting wet rice paper with a knife, it's not as easy as it seems). They
should then start to stick together on their own. Gently squeeze excess water from the fused pair of rice paper
strips.
6. Dip the fused pair of rice paper strips into the marinade and coat it fairly generously; place it onto the
parchment paper.
7. Repeat with additional rice paper/rice paper strips until the rack is filled. NB: Periodically stop to whisk the
marinade again and re-emulsify it; the oil will start to separate over time.
8. Bake for about 7 to 9 minutes, or until crisp. If your oven has hot spots, rotate the tray partway through. The
strips can burn easily, so keep an eye on it and take them out as soon as they're done. The end result will be
mostly crispy with some slightly chewy parts.
9. Once fully cooled, store leftover rice paper bacon in an airtight container at room temperature for up to 3 days. It
will stay pretty crispy.

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iEat Green - Robert Lee – Rescuing Leftover Cuisine - 07.26.18

July 26th, 2018

Robert Lee is the co-founder of Rescuing Leftover Cuisine, Inc., a non profit food rescue organization, operating in 16 cities and headquartered in New York City. Rescuing Leftover Cuisine provides solutions to prevent excess wholesome cuisine from being wasted by providing services such as food waste consulting, excess food delivery, co-branding services, and tax credit assistance. Robert is a Gates Millennium Scholar who graduated cum laude from New York University. Coming from a humble background, he is committed to doing all he can to help those in need. While at NYU, Robert worked on a club called, Two Birds One Stone, which delivered leftover dining hall food to homeless shelters. Over the four years that Robert was a part of this organization, he learned best practices of operations in delivering food, fostered relationships within the industry, and honed volunteer management skills. During Robert’s three years as president, he helped the organization receive the NYU Green Grant Award for the best green initiative on campus and led volunteers to deliver over 12,000 pounds of food. After graduating, Robert worked at J.P. Morgan Chase & Co. before continuing his passion of helping the hungry and reducing food waste.

 

Vegan Vegetable Frittata

4-6 servings
Prep time: 30 minutes
Cook time: 35 minutes
Ingredients:
1 Tbsp ground flax seed
2 Tbsp water
8 oz firm tofu
1 cup coconut milk
Juice from 1 can of chickpeas
¼ tsp turmeric
1/8 tsp paprika
8 oz vegan cheese (optional)
1 lb chopped frozen organic spinach
¾ tsp salt
¼ tsp ground white pepper
3 Tbsp freshly chopped parsley
1 Tbsp freshly chopped dill
1 Tbsp olive oil
1 medium onion (about 1 cup)
1 large potato or 2 small potatoes
2 large garlic cloves, minced
2 Tbsp white wine
1 tsp dried oregano
1 cup cherry tomatoes
¼ bunch of broccoli (about 2 cups of florets)
6 mushrooms

Directions:
1. Preheat oven to 400°F.
2. In a small bowl mix ground flax seed and water, set aside.
3. Chop onions, and cube potatoes into quarter-inch cubes.
4. On medium heat in 12 inch cast iron pan, sauté onions and potatoes in olive oil, until potatoes
are soft. As needed, add 2 Tbsp of water at a time, to deglaze pan and prevent potatoes from
sticking. (I usually add 2 Tbsp three times, for a total of 6 Tbsp of water). Keep scraping the
bottom of pan periodically as needed. This will take approximately 10 minutes.

5. While the onions and potatoes are cooking, run frozen spinach under hot water until
defrosted. Drain and then squeeze out extra water. Set a side.
6. Drain tofu and press between a towel to remove excess water. Crumble tofu into food
processor and pour in coconut milk. Pulse until mixture is fully pureed. Scrape down sides and
bottom of food processor and pulse again. Pour pureed mixture into large mixing bowl.
7. Next, using a blender, nutribullet, stand up mixer, or immersion blender, beat the juice from 1
can of chickpeas, also known as aquafaba, until thick and frothy.
8. Fold the frothed aquafaba into the tofu and coconut milk puree. Then, fold in the ground flax
seed mixture, ½ tsp salt, pepper, 2 Tbsp chopped parsley, dill, turmeric, and paprika into
mixture. Once thoroughly mixed, set aside.
9. Cut broccoli into small florets. Then cut mushrooms into thin slices. Add broccoli, mushrooms,
minced garlic, and white wine into pan. Let cook for 5 minutes.
10. Cut cherry tomatoes in half and add into pan along with spinach. ¼ tsp salt, and oregano.
Continue cooking and keep scraping the bottom of pan as needed for a few more minutes or
until all liquid is evaporated.
11. Pour tofu mixture into pan so as to cover vegetables. Smooth out with spatula so everything
is evenly covered and then put into oven.
12. Bake in oven for about 20-25 minutes, until it is starting to set, and puff up.
13. If adding vegan cheese, remove from oven now and sprinkle on top. Return to oven, and
continue cooking for 10 more minutes, until cheese melts and frittata is firm and has golden
edges.
14. Remove from oven. The pan will be very hot. Serve with oven mitt over handle.
15. Cut into wedges and serve. Garnish with 1 Tbsp chopped parsley.

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iEat Green - Ryan Madden- Long Island Progressive Coalition - 07.19.18

July 19th, 2018

Ryan Madden is a climate activist and the Sustainability Organizer for the Long Island Progressive Coalition. The Long Island Progressive Coalition is a grassroots organization dedicated to promoting sustainable development, revitalizing local communities, enhancing human dignity, creating effective democracy, and achieving economic, social and racial justice. Ryan has a BA in Political Science & Environmental Studies from SUNY Binghamton. He has experience working with civil society groups within United Nations climate change conferences, with non-profits on community-based clean energy programs, and with grassroots organizations on renewable energy advocacy and climate legislative campaigns.

Quick Vegetable Ginger Rice

4 servings
Ingredients
2 cups cooked org. brown rice
1 Tbs olive oil
1 onion, chopped
2 carrots, diced
1 stalk celery
5 mushrooms
1 cup frozen organic corn
3 Tbs. tamari
2 t. dark sesame oil
2 Tbs. mirin
¼ cup chopped cilantro
½ cup roasted peanuts
6 cloves garlic, minced
2 Tbs grated ginger
4 cups greens,(kale, swiss chard, collards, chopped)
½ head of broccoli, cut into small florets

Procedure
1. In a wok, sauté onions and carrots in olive oil. After 5 minutes, add garlic and
ginger and cook for 3 minutes.
2. Add the celery and mushrooms and cook on high heat for a few minutes.
3. Add the broccoli and Swiss chard stems, and cook for 3 minutes.
4. Add the greens, tamari, and mirin, and cook the greens down for 2 minutes.
5. Add the cooked rice.
6. When all mixed, add the peanuts
7. Add the frozen corn and dark sesame oil.

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iEat Green - Debbie Hillman – Food, Farms, and Democracy Writer/Research - 07.12.18

July 12th, 2018

Born in Chicago, Illinois, now living in Evanston, IL since 1976, Debbie began her career as a professional gardener for 25 years (ornamental design, installation, maintenance) and as a cabinet-making apprentice for 5 years. She is a steadfast community activist, having worked on neighborhood zoning; Complete Streets (pedestrian, bicycle, and public transportation), alternative energy (wind), hands-on education, local economies, civic engagement, and natural resource conservation (soil, water, air, biodiversity). In 2005, she started looking to take a larger role in the world. The food-and-farm system spoke to her in a variety of ways thus co-founded the Evanston Food Policy Council (2005-14), a grassroots organization; working with Evanston’s State Representative Julie Hamos and a large statewide coalition to develop a comprehensive food and farm agenda for Illinois. Today, she still works on food-and-farm policy and projects, and has started to integrate techniques and public policy components involving: money (public banking, co-op business models, crowdfunding, gift economies); democracy (meeting facilitation, inclusion, transparency, participatory budgeting, dialogue & deliberation); spirituality (connection to my highest self, connection all other beings, including non- humans, connection to the universe). Debbie has expanded her scope to the national level, while still paying attention to regional, state, and local activities. Moreover, she is ambitious and impressive in her plight to update the U.S. Constitution with respect to the Iroquois Constitution and Clan Mothers historical evidence of “real democracy and personal liberty that existed under the Iroquois Constitution (The Great Law of Peace).”

 

Vegan Pesto Spinach Lasagna with Cashew Ricotta
Preheat oven to 350°
Cashew Ricotta Filling
3 cup cashews, soaked for 2 hours or more
2 Tbs. Nutritional yeast
1 t. salt, ½ t. white pepper
Spinach Pesto
1 lb. pk org. froz. chopped spinach
1 onion,
1 Tbs. chopped garlic
¾ cup pesto
Sauce
1 32 oz. Jar Organic Marinara Sauce
2 Tbs. minced garlic
1 can diced fire roasted tomatoes
1 onion
1 yellow or orange organic pepper 1 lb Miyoko’s Cashew Mozzarella cheese,
¼ cup white wine grated
1 box organic rice lasagna noodles
½ cup chopped parsley
Directions
Make pesto according to directions below.
For sauce, sauté onion, garlic and pepper in olive oil in stock pot. When soft, add ¼ cup white wine. Cook
for 5 minutes, then add marinara sauce, can of diced tomatoes and ¼ cup chopped parsley.
Meanwhile, drain the cashews and pulse in food processor with 3 cups water, nutritional yeast, Salt and
pepper. Pulse until smooth. Taste and adjust S & P.
In a skillet, sauté the onion with garlic, until translucent. Defrost the spinach and squeeze out all excess
water. Add spinach to the onions and garlic, and sauté for a few minutes. Add ¾ cup pesto to the spinach
mixture. Save the remaining pesto for another time.
Assemble the Lasagna
Cover bottom of lasagna pan with sauce, Then add a single layer of dry lasagna noodles, right out of box.
Spread ½ of cashew ricotta filling over noodles. Add ½ of the spinach pesto over the cashew ricotta and
sprinkle with 1/3 of grated mozzarella cheese. Cover with a layer of sauce, and then repeat, with the
noodles, ricotta and spinach. Cover with sauce, add one more layer of noodles, cover with sauce, and the
remaining grated Miyoko’s mozzarella cheese. Cover with tin foil and bake for 40 minutes. Remove from
oven, uncover and cook for another 20 minutes, until a fork pierced into noodles are soft. Garnish with
remaining ¼ cup of fresh chopped parsley.
Vegan Pesto
4 cups Basil leaves
8 cloves garlic
¾ cups toasted pine nuts
1 cup Olive Oil
1 Tbs. nutritional yeast
¾ teaspoon salt
¼ t. pepper

In food processor, pulse the basil until finely chopped. Add garlic
cloves, salt, pepper and pine nuts. Pulse some more, scrapping down sides to incorporate all of the mixture.
When fully pureed, add the olive oil while the food processor is running. The mixture will become thick.
Add the nutritional yeast and mix.

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iEat Green - Raquel Jacquez- Sylvia Center - 07.06.18

July 6th, 2018

 

Raquel is the Communications and Partnerships Manager at The Sylvia Center, a NY- based nonprofit that is focused on nutrition education and youth development. Raquel was born and raised in the Central Valley of California. Growing up in the rural town of Bakersfield provided her with unique insight into various layers of our food system, including agri-business, farmworkers’ rights, and the challenges around food education in public schools -- particularly in lower-income, rural communities. It is because of this upbringing that she is passionate about the intersections of food, education, health and the environment. Raquel started her career as a Chef Teacher at the Edible Schoolyard Berkeley, the country's first Edible Schoolyard project created by Alice Waters and the Chez Panisse Foundation. For the past eight years, she has worked with various organizations to create educational programming in the food space with the intent of providing further opportunities for children, youth and adults to have better health outcomes. She led teams of outdoor educators at the Buena Vista and Grimmway Academy Edible Schoolyards, both projects of the Grimm Family Education Foundation in her hometown. Her leadership was key in promoting school wellness policies and professional development for teachers in the Central Valley of CA. Raquel has also worked in restaurant media, research centers at UC Berkeley and the Tisch Center for Food, Education & Policy at Columbia University, where her work was focused on the elevation of food and nutrition programs that can lead to better food environments and public health outcomes. Raquel has two bachelors degrees from the University of California, Berkeley (Philosophy and Ethnic Studies) and holds a Masters degree in Health Education from the department of Health and Behavior Studies, at Teachers College, Columbia University.

Carrot Cake Wedding Cake
with Cream Cheese Frosting

Serves 35-40 people
Makes 3 layers, 12-1/2”, 9-1/2”, and 6-1/2”
Preheat oven to 350*-
Prepare the pans: Spray with oil, Fit the bottom of each pan with a circle of
parchment paper and spray again. Dust with flour on bottom and sides, and
shake out excess flour.
Ingredients
10 cups shredded carrots
2 cup raisins
2 cups org. brown sugar
4 cups WW pastry Flour
4 cup white flour
8 tsp cinnamon
3 tsp. baking soda
3 tsp. baking powder
2 tsp. salt
2 cup chopped walnuts
3 cups org. sugar
10 organic eggs
2 Tbs. vanilla
2 cups org. canola oil
2 cups apple sauce
Directions
In a large bowl, mix the shredded carrots with the brown sugar and raisins,
and set aside, letting it marinate while mixing everything else. In another
bowl, combine the flours, cinnamon, baking soda and powder, and salt
together. Mix well. Add the chopped walnuts. In a third bowl, whisk
together the eggs with the sugar until it’s a light yellow in color. Add the oil,
apple sauce and vanilla, and mix. Add the wet ingredients to the dry. Mix
well. Add in the carrots and raisins, and mix until evenly distributed.

Bake at 350 until done. The 2 smaller layers will take approximately 50
minutes, and the largest layer will take about 65 minutes, but keep checking.
The cake will pull away from the sides, as it gets done, and a knife inserted
into center will come out dry. Cool on racks for 10 minutes. Invert cakes and
remove from pan, let cool completely before frosting.
Cream Cheese Frosting
4 lbs cream cheese
¾ cup half and half
1 cup honey
2-3 cups confectioners sugar, depending on sweetness desired
4 Tbs. pure vanilla extract
Directions
In a stand-up mixer or food processor, combine all of the ingredients, until
smooth. Add more sweetener or vanilla, according to your taste.
To Assemble
Slice each layer horizontally, to create 2 layers of each size. Using a round
piece of clean cardboard, or improvise with a plate or large round spatula,
separate the two layers. Frost the middle, and put the layer back together.
Repeat with the other 2 layers.
Frost the top and sides of each layer.
Either stack the 3 layers together, decorate with flowers, and serve that way,
or you can purchase wedding cake infrastructure, complete with plastic
columns and dowels, and construct a wedding cake that has space between
each layer for decorating with flowers.

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