iEat Green - Brett Tolley, Community Organizer for Northwest Atlantic Marine Alliance (NAMA) - 02.01.18

February 1st, 2018

Brett Tolley is the Community Organizer for the Northwest Atlantic Marine Alliance, working to build a fishermen-led movement toward healthy fisheries and fishing communities. He comes from a four-generation commercial fishing family out of Cape Cod, Massachusetts. He's involved with the leadership of many food and food justice organizations such as, Farm to Institution New England, Sustainable Business Network, and Slow Fish.

Vegan Spaghetti Bolognese
1 Ib. Organic Spaghetti (whole wheat, brown rice, semolina)
1 cup chopped seitan
1-1/2 Tbs. tomato paste
extra virgin olive oil
3 Tbs. white wine
1 Tbs. dried oregano
1 t. dried basil
2 Tbs. minced garlic
¼ t. red pepper flakes (optional)
1 can diced fire roasted tomatoes
1 24 oz. jar organic marinara sauce
3 Tbs. chopped fresh Italian parsley
Salt and pepper to taste

Cook pasta according to directions, 8-10 minutes till firm (al dente) Time it, so that the pasta just comes out of the water, when you are ready to mix it with the sauce. Meanwhile, coat bottom of cast iron pan with olive oil. Sauté seitan for a few minutes, then add garlic and cook until seared. Add the tomato paste and cook for 5 minutes. De-glaze the pan with the white wine, and cook until the wine is absorbed. Add the fire roasted tomatoes, oregano and basil, and let it cook down until the juice is absorbed. Add the jar of tomato sauce and parsley. Let simmer for 10 minutes. Taste and adjust salt, pepper and parsley. Toss with pasta and serve immediately.


iEat Green - Maryn Mckenna, Journalist, Award-winning Author - 01.25.18

January 25th, 2018

Maryn McKenna is an independent journalist and author who specializes in public health, global health and food policy. She is a Senior Fellow at the Schuster Institute for Investigative Journalism at Brandeis University and the  author of the new book Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats (2017), named a Best Science Book of 2017 by Amazon and Smithsonian Magazine and a Best Food Book of 2017 by Civil Eats. Her 2015 TED Talk, "What do we do when antibiotics don't work any more?", has been viewed more than 1.5 million times and translated into 32 languages.

She writes for The New York Times Magazine, Smithsonian, The Atlantic, NPR, Newsweek, WIRED, Scientific American, Nature, The Guardian, and other magazines and sites. She is the creator of the Tumblr Today in Ebolanoia, which has been cited in medical and biodefense literature for documenting public overreaction to disease threats.

She received the 2014 Leadership Award from the Alliance for the Prudent Use of Antibiotics and the 2013 Byron H. Waksman Award for Excellence in the Public Communication of Life Sciences. Her piece for Modern Farmer on the beyond-organic farm White Oak Pastures received a first-place award from the Association of Food Journalists, and her essay for the Food and Environment Reporting Network, "Imagining the Post-Antibiotics Future," was a finalist for a James Beard Foundation Media Award and has been republished in Russian, Norwegian and French.

Her earlier books are SUPERBUG (Free Press/Simon & Schuster 2010), on the international epidemic of drug-resistant staph in hospitals, families and farms, which won the 2013 June Roth Memorial Book Award from the American Society of Journalists and Authors and the 2011 Science in Society Award given by the National Association of Science Writers; and BEATING BACK THE DEVIL: On the Front Lines with the Disease Detectives of the Epidemic Intelligence Service (Free Press/S&S 2004), the first history of the CDC’s Epidemic Intelligence Service, for which she embedded with the corps for a year.




iEat Green - Amani Olugbala, Assistant Program Director @Soul Fire Farms - 01.18.18

January 18th, 2018

Amani Olugbala/ Amani O+Poet & Emcee is a storyteller who weaves music, film, speech and poem into art that addresses social injustice, honors the ancestors and inspires transformation. Amani strives to uplift and promote love & service as necessary acts of rebellion against isolation and disconnection that threatens our collective peace and wellness. In 2016, Amani O+ co-founded the femcee raptivist duo KATANI with their best friend and music partner Kat So Poetic. KATANI aims to educate, uplift and unite people with a specific focus on those invisibilized by interwoven systems of oppression (such as misogynoir). KATANI believes in hip hop music as a beacon to shift and shatter our shared culture to one of collective healing and radical self- care. As an event curator, MC, performer and teacher, Amani O+ uses artistic expression, urban agriculture and community education to create change and foster a sense of empathy and inter-being. In 2017 Amani formed B.L.A.C.K. Label, a collective of artists committed to curating safe events that honor and celebrate the stories of people in color and bring forth the world they wish to live, love and create within. As Assistant Director of Programs at Soul Fire Farm, Amani works with a crew of beautiful people committed to ending racism and injustice in the food system. Soul Fire Farm raises life-giving food to folks surviving food apartheid and offers models for revolutionary thrival through love, ancestral wisdom and Earth reverence. Amani aims to inspire all those they come into contact with to remember their magic, trust their vision and share their unique gifts with the world.

The Best Gluten-Free Vegan Carrot Cake with Vanilla


Preheat oven to 350*
3 cups gluten-free Flour
1 cup ground oat flour
1 cup ground coconut
4 tsp cinnamon
1 Tbs baking soda
1 Tbs baking powder
1 ½ t. salt
1 cup raisins
2 cups walnuts
½ cup potato starch
½ t. nutmeg
1 cup puffed millet or rice
4 cups shredded carrots
2 cups apple sauce
1 ½ cup maple syrup or Agave
4 Tbs flax seed dissolved in 2 Tbs warm
water and the 2 Tbs apple cider vinegar
(2 Tbs apple cider vinegar, see above)
6 t. vanilla
1 ½ cup oil
1 can organic crushed pineapple, drained
Mix the first twelve ingredients into a bowl. Mix the remaining ingredients, except for the
carrots, into a separate bowl. Add the wet ingredients to the dry. Mix in the carrots.
Bake at 350 for 40 min. or until a knife comes out dry.

2 lbs. Silken firm Tofu
2 cups coconut oil
2 Tbs. vanilla
2 cups powdered sugar

zest of 2 lemons Blend all of the above in a Vita-Mix or blender until smooth


iEat Green - Micaela Colley, Program Director for Organic Seed Alliance - 01.11.18

January 11th, 2018

Micaela Colley, Program Director for Organic Seed Alliance

Micaela Colley leads OSA’s research and education programs focused on organic seed production and organic plant breeding. She is the author of several publications. Micaela frequently teaches and speaks on organic seed topics and collaborates on research projects nationally. Micaela is also pursuing a PhD focused on organic and participatory plant breeding under Dr. Edith Lammerts van Bueren at Wageningen University in the Netherlands.


iEat Green - Sherry Torkos - 01.02.18

January 2nd, 2018



Sherry Torkos, B.Sc.Phm., R.Ph., is a pharmacist, author, certified fitness instructorm and health enthusiast who enjoys sharing her passion with others. She graduated with honors from the Philadelphia College of Pharmacy and Science in 1992. Sincem that time she has been practicing holistic pharmacy in the Niagara region of Ontario. mHer philosophy of practice is to integrate conventional and complementary mtherapies to optimize health and prevent disease. Torkos has won several national mpharmacy awards for providing excellence in patient care. As a leading health expert, she has delivered hundreds of lectures to medical professionals and the public. Torkos is frequently interviewed on news shows throughout North America and abroad. She has authored 18 books and booklets, including, “Saving Women’s Hearts,” “The Canadian Encyclopedia of Natural Medicine” and “The Glycemic Index Made Simple.”

Gluten Free, Dairy Free Pecan and Chocolate Biscotti
 6 tablespoons coconut oil
 2/3 cup granulated sugar
 1/4 teaspoon salt
 1 1/2 teaspoons baking powder
 2 teaspoons vanilla extract
 2 tablespoons flax seed, ground
 6 tablespoons water
 2 cups GF Flour
 3 tablespoons fair trade cocoa
powder, Dutch-process
 1 ½ cups ground pecans
 1/2 cup org, fair trade chocolate
chips, mini chips preferred
 2 tablespoons powdered sugar
for sprinkling on top
1) Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
2) In a medium-sized bowl, beat the coconut oil, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy.
3) In a separate bowl, mix 2 tablespoons of ground flax seed with 6 tablespoons of water. Stir until glutinous. Add to mixture.
4) At low speed of your mixer, add the GF flour, stirring until smooth; the dough will be sticky. Add the ground pecans
5) Divide the dough in half, leaving half in the bowl, and placing half on the prepared pan. Volume-wise, half the dough is a about 1 1/2 cups.
6) Shape the dough on the pan into a log that's about 14" long x 4" wide. Straighten the log, and press down, so that it is smooth on top and sides
7) Add the cocoa powder to the remaining dough in the bowl, stirring to combine. Stir in the chocolate chips.

8) Using wet fingers, spread the chocolate dough atop the vanilla dough, pressing it down.
9) Bake the dough for 25 minutes. Remove it from the oven, and cool on the pan for 20 minutes; Reduce the oven temperature to 325°F.
10) If you've used parchment on your baking sheet, use it to lift the biscotti off the sheet onto a flat surface. If you haven't used parchment, carefully lift the biscotti off the sheet onto a flat surface. Using a serrated knife or sharp chef's knife, cut the biscotti on the diagonal. 

11) Spread the biscotti out, and put it back on the baking sheet. Return the biscotti to the oven, and bake them for 30 minutes more.
12) Remove the biscotti from oven. They will continue to dry out as they cool.
13) Sprinkle them once they're cool with the confectioners' sugar. Makes about 24 biscotti.



iEat Green - Lorrie Clevenger - 12.21.17

December 21st, 2017

Lorrie Clevenger is an organic farmer and co-owner of Rise & Root Farm in Chester, NY. She is the Development Coordinator for WhyHunger, a national nonprofit organization, connecting people to nutritious, affordable food while supporting grassroots solutions that inspire self-reliance and community empowerment. Prior to owning Rise & Root Farm, Lorrie spent two years farming in Santa Cruz at the University of California Santa Cruz Center for Agroecology and Sustainable Food Systems (CASFS). Lorrie was a community gardener at Taqwa Community Farm in the Bronx for several seasons. She is a founding member of Black Urban Growers (BUGs), an organization committed to building networks and community support for black growers, and she served as the Volunteer General Coordinator for their first annual Black Farmers & Urban Gardeners Conference in 2010.  Lorrie is also a founding member of Farm School NYC and has remained part of the Executive Board since its inception in 2008, helping to develop curriculum and programming around innovative urban farming education.    Her career in food sovereignty work began in 2007 with Just Food, where she supported the work of diverse NYC communities through CSAs, community-based farmers markets, and advocacy around local food and community gardens. Her relationship to Just Food spanned a range of roles including Board member, Brooklyn's Bounty Market Coordinator, Administrative Assistant and Website Manager.  She also was the first Capacity Building Coordinator for WhyHunger's Grassroots Action Network Program.  At WhyHunger, Lorrie provided resources, information and networking opportunities to strengthen and support thousands of community based organizations across the country. She also managed the development and implementation of the Community Learning Project for Food Justice (CLP), a nationwide peer-to- peer mentoring service.


Beet & Radish Greens and Avocado Pate
2 cups of steamed greens, combination of radish greens and beet greens
1 onion, chopped
2 stalks celery, chopped
½ cup walnuts
1 t. chopped garlic
¾ cup cilantro
¼ t. pepper
1 avocado
1 t. cardamom
1 t. fenugreek
½ t. coriander
¼ t. cayenne
juice from 1 lime
1. Steam the radish and beet greens for 5 minutes and immerse in ice water to lock in flavor and color. Squeeze out water. Measure the greens, you want to have 2 cups total.
2. Meanwhile, sauté onions and celery in cast iron pan, without any oil. Use a little water if it starts to stick. Cook until caramelized and light brown in color.
3. Pulse the greens, onions and celery in food processor until finely chopped. Add cilantro, spices and garlic and pulse some more.
4. Add the walnuts and pulse until fully blended.
5. Add avocado and pulse some more, scraping down sides to fully blend. until a smooth puree remains.
6. Serve with tortilla chips, pita chips, crudités or crackers.


iEat Green - Chef Charles Carroll - 12.14.17

December 14th, 2017

Chef Charles Carroll is an award-winning chef who travels the world speaking on championship thinking and personal greatness. Past president of the World Association of Chefs Societies, he’s been lauded by five U.S. presidents for his work with U.S. troops abroad. A luminary of the Culinary Olympics, held every four years in Germany, he is currently executive chef of Houston’s prestigious River Oaks Country Club. In addition to his book, The Recipe: A Story of Loss, Love and the Ingredients of Greatness, he also the written award-winning books, Leadership Lessons from a Chef (Wiley2007) and Tasting Success: Your Guide to Becoming a Professional Chef (Wiley 2010) In 2011 Chef Carroll founded Operation HOT (“Honoring Our Troops”), putting on a series of Vegas-style shows and presenting a home-cooked Cajun meal for thousands of U.S. troops in the middle of a war zone in Afghanistan and giving away more than seven tons of gifts. Chef Carroll was personally commended by for his work U.S. Presidents Jimmy Carter, George H.W. Bush, Bill Clinton, George W. Bush, and Barack Obama.


Four Bean Vegetable Chili

1 cup dry organic pinto beans
2 cups dry organic red kidney beans
2 cups dry organic black beans
1 cup dry organic cannellini beans
5 bay leaves
1-2 large pieces of kombu seaweed
1 Tbs. salt
1 can small tomato paste
2 organic onions, chopped
4 long green organic peppers, chopped
½ cup shredded carrots
2 Tbs, minced garlic
1 large can organic fire roasted diced
olive oil
1 small can organic fire roasted diced
1 small can organic fire roasted diced
tomatoes with chili peppers
2 t. salt
2 t. smoked paprika
3 t. chili powder (add more if you want it
3 t. chipotle powder
1 jalapeno pepper chopped
2 habenerp peppers, chopped
4 cups broccoli florets, cut small
1 Tbs. Tamari
1- 8oz block of tempeh
3 Tbs. fresh, chopped cilantro

Start by soaking the beans over night in filtered water. Soak the black beans separately,
since they need to cook a little longer than the other beans. The next day, drain the beans. Put the black beans, Kombu, salt and Bay leaves into a heavy stockpot and fill it with filtered water, 2” above the beans. Set the other beans to the side. (You will add them to the black beans in 45 minutes) Bring the water to a boil and reduce the heat to a simmer. Cook for 45 minutes, then add the other beans into the pot. Add enough water into the pot to cover the beans by 2” inches. Bring back to a boil and then reduce to a simmer again. Cook for another 1-1/2 to 2 hours, until the beans are soft. If your beans are old (as mine were) it will take longer for them to cook fully!) You can also cook them in a pressure cooker, but my pressure cooker isn’t large enough for this many beans.

Once the beans are soft, sauté the onions in a large cast iron pan until carmelized. (You can use a little olive oil or dry sauté them, using a little water as needed) Then add the peppers and garlic, and continue sautéing until soft. Add the tomato paste and spices to the pan and cook for 5-10 minutes, allowing the tomato paste to brown. Meanwhile, pulse the tempeh in a food processor until it is fully chopped into tiny pieces. Lay out on a cookie sheet, lined with parchment paper and brown in a 375 degree oven until golden brown.

Transfer the tempeh and the onions, peppers and tomato paste to the pot of beans. Add the shredded carrots, tamari, salt, and cans of diced tomatoes to the pot of beans. Bring to a boil and again reduce the heat. Add the broccoli and cilantro and let it simmer for 15 minutes, allowing the flavors to meld. Taste the chili and adjust the spices to your liking, adding more chili powder, chipotle powder or cumin as desired. Let simmer for 15 more minutes, stirring occasionally, not allowing the bottom to stick. Taste again and adjust if desired. Serve with organic brown rice, or over brown rice pasta!


iEat Green - Annie Novak - 12.07.17

December 7th, 2017

Annie Novak is founder and director of Growing Chefs, field-to- fork food education program; the Manager of the Edible Academy at the  New York Botanical Garden, and co-founder and farmer of Eagle Street Rooftop Farm in Greenpoint, Brooklyn in partnership with Goode Green and Broadway Stages. She is the author of The Rooftop Growing Guide: How to Transform Your Roof into a Garden or Farm, published by Ten Speed Press. A passionate educator, Annie teaches locally & nationally, and has spoken at conferences around the country on the connections between people, food and ecology, and the benefits of urban agriculture. Annie writes in her own words for The Atlantic, Rodale’s Organic Life Magazine, Wilder Quarterly, and Diner Journal.

Stuffed Squash with Asian Tempeh

and Vegetables

Pre-heat oven to 375 degrees.
2 delicata squash, inside scooped out and diced (can substitute summer squash or zucchini)
2 baby butternut squash, inside scooped out and diced
1- 8 oz block of your favorite tempeh, cut into cubes
1 onion, chopped
1 cup diced carrots,
2 teaspoons chopped garlic
2 teaspoons grated ginger
½ yellow pepper, diced
1 ½ cups broccoli florets
2 Tbs. tamari
1 Tbs. Mirin
Olive oil
2 Tbs. chopped parsley
2 cups cooked brown rice mixed with wild rice
1. Cut squash in half lengthwise. Scoop out seeds, and some of the inside flesh. Place in pyrex pan with
a little water. Cover with parchment paper and roast in 375 degree oven for 15-20 minutes. When
soft, remove from oven and let cool.
2. Meanwhile, in cast iron pan, sauté tempeh in olive oil till golden brown. Turn over each piece and
sauté the other side until golden brown. Splash with tamari (about 1 Tbs) and remove from pan. Set
3. Wipe out pan, and sauté onion in olive oil until translucent. Add the carrots and the inside pieces of
squash. Cook for 5 minutes. Then add the broccoli. Add the garlic and ginger. Cook for 5 more minutes.
4. Add the peppers
5. Add the Mirin and Tamari.
6. Add the tempeh back into the pan.
7. Add the Wild Rice, and parsley.
8. Fill squashes with vegetable mixture.
9. Bake at 375 for 10 minutes.


iEat Green - Lierre Keith - 11.30.17

November 30th, 2017

Author of The Vegetarian Myth: Food, Justice, and Sustainability

Lierre Keith is a writer, small farmer, and radical feminist activist. She is the author of six books, including The Vegetarian Myth: Food, Justice, and Sustainability, which has been called “the most important ecological book of this generation.” She is coauthor, with Derrick Jensen and Aric McBay, of Deep Green Resistance: Strategy to Save the Planet She’s also been arrested six times. You can read more about Lierre at


Vegan Moussaka with Potatoes, Portobello Mushrooms and Chick Peas
Serves 12
2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices
2 large or 4 small potatoes, sliced into thin rounds
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
1 can organic chick peas
2 portobello mushrooms- finely chopped
2 assorted peppers- yellow, orange and green- chopped
2 teaspoon dried oregano
¾ teaspoon ground allspice
¼ t. ground cloves
¾ teaspoon cinnamon
1/2 teaspoon kosher salt, plus to taste
Freshly ground pepper
1 can fire roasted tomatoes
8 sundried tomatoes- pureed
1 tablespoon tomato paste
1 bay leaf
2 cups cashews- soaked for 2 hours in water
2 cups water
1 teaspoons sea salt
½ teaspoon ground nutmeg
1-1/2 Tbs. Nutritional yeast
½ cup Breadcrumbs (use gluten-free breadcrumbs to make this recipe gluten-free)
½ t. salt
½ t. ground garlic
olive oil
2 tablespoon chopped parsley Vegan Moussaka with Potatoes, Mushrooms and Chick Peas


Bake the Eggplant and Potatoes: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with oil and lay out on large baking sheet, lined with parchment paper. On a separate cookie sheet, do the same with the potatoes. Season with salt and pepper. Cover with parchment paper and bake until the eggplant and potatoes are soft, about 25 minutes. Set aside covered. Make the Mushroom and Chick Pea Filling. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, until lightly browned, about 5 minutes. Add the peppers and garlic and continue to cook, stirring frequently, for about 3 minutes more. Add the mushrooms, oregano, allspice, cloves, and cinnamon. Cook, stirring occasionally, for about 5 minutes. Add the Chick peas, fire-roasted tomatoes, and salt, and cook for 5 more minutes. Add the tomato paste, sundried tomatoes, and bring to a simmer. Cover, and cook until the sauce is thickened, about 15 minutes., stirring occasionally. Make the Cashew Sauce. Drain the cashews. In a food processor, pulse the cashews until finely chopped. Add the water, salt, nutritional yeast and nutmeg. Toast the Bread Crumbs. Coat the bottom of a heavy skillet with olive oil. Add the Breadcrumbs, garlic and salt, and lightly brown for 2 minutes. Remove from heat. Add 1 tablespoon of chopped parsley and reserve the other tablespoon for garnish after cooking Assemble the Moussaka. Lower the oven to 350 degrees. Spray a 9 x 13 x 2-inch casserole dish with olive oil. Scatter ½ of the breadcrumbs over the bottom of the pan. Lay the eggplant in the pan, overlapping the slices if needed. Spread half of the mushroom filling evenly over the eggplant, Repeat with the potatoes and remaining mushroom filling. Pour the cashew sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the remaining breadcrumbs and bake, covered for 30 minutes and then uncovered for 15 minutes until lightly browned, for a total of about 45 minutes. Remove the Moussaka from the oven and let rest for 10 minutes before serving Garnish with chopped parsley.


iEat Green - Eric Holt-Gimenez - 11.16.17

November 16th, 2017

Eric Holt-Giménez is an agro-ecologist, political economist, lecturer and author. In his new book, A Foodie’s Guide to Capitalism; Understanding the Political Economy of What We Eat, Eric reveals the link between capitalism, poverty, hunger and the ills that plague our food system. 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.


Stuffed Heirloom Pumpkin

1 Large Round Organic Pumpkin
1 ½ lbs seitan, homemade or store bought (white
wave or Ray’s brands are good), cut into chunks
1 onion, chopped
4 carrots, cut into wedges
1 pound mushrooms, sliced (can use shitake,
portabella etc.)
2 yellow squash
1 butternut squash
1 sweet potato, cut into chunks
2 red or yellow peppers
1 head broccoli, cut up
4 parsnips
½ small napa cabbage
2 baby bok choy
¼ cup tamari
4 cloves garlic
2” piece of ginger, grated
2 Tbs. aji mirin (sweet rice wine)
2 Tbs tahini mixed with 1 cup water
1 package frozen peas
1 lbs potatoes, cut into chunks
2 sprigs rosemary
2 sprigs thyme
Cut out a circle on the top of pumpkin, scrape out seeds and replace top of pumpkin. Place pumpkin in shallow baking pan with a little water in bottom of pan. Make an aluminum tent over pumpkin with tin foil (to prevent burning) and bake the pumpkinin a 300’degree oven until soft (1 ½ hour-2 hours). Meanwhile, sauté onions, carrots, butternut squash, parsnips, potatoes and sweet potato in stockpot with a little olive oil. Add garlic and ginger. Cook for 10 minutes on low. Add broccoli, mushrooms, peppers, yellow squash, bok choy, cabbage, herbs and any other veggies you want. Add tahini and water mixture. Add mirin, tamari and frozen peas. Add seitan and cook for 20 more minutes. When pumpkin is soft, fill the pumpkin with the vegetable stew and return to oven for 30 minutes, to allow flavors to meld together. Serve right out of the pumpkin

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