iEat Green with Bhavani

iEat Green - Julie Castillo Author, Eat Local for Less - 03.02.17

Julie Castillo is a college anthropology instructor, children’s enrichment instructor, writing instructor, enrichment curriculum designer, entrepreneur, writer, and futurist. She holds an MA in sociocultural anthropology from Catholic University with a specialty in gender studies and ethnopsychology. Julie is also a fourteen-year veteran of the publishing industry, co-writer of two novels and thirteen nonfiction books—including two New York Times bestsellers—biographer for Minnesota Governor Jesse Ventura, and chronicler of Ripley’s Believe It or Not! She has taught creative writing and publishing at local community colleges since 2007. Julie is an accomplished teacher and speaker who brings a vibrant enthusiasm to her presentations. Students have described her as “a great teacher with a loving personality,” and a “most enjoyable instructor.” Julie Castillo writes Eat Local for Less from the reader-friendly point of view of a suburban mom, but also from the perspective of a social scientist and futurist. In contrast to the chorus of strident voices on many sides of the food debate, Julie frames the discussion of alternative foods in positive terms and peaceful language. In Eat Local for Less, Julie helps readers gain the practical knowledge they need to act on their choices, and also validates their decision by showing how local eating helps to create a healthier, happier, fairer, and more sustainable society. 

 

Orange Ginger Tofu Over Asian Vegetables

with Cous Cous

For Tofu

1 cake extra firm organic tofu, cut into 12 slices, ¼”

thick

½ cup orange juice

1Tbs. Honey

1 t. tamari

1 Tbs. apple cider vinegar

2 t. minced ginger

2 t. minced garlic

For Cous Cous

1 cup W.W. cous cous

¾ cup orange juice

½ cup water

2 tsp. ginger, minced

¾ tsp, salt

1 cup chick peas

½ cup diced carrots, cut into ¼” pieces

½ cup froz. org. peas

¼ cup raisins

For Vegetables

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

2 t. garlic, minced

2 tsp. ginger, minced

1 carrot, cut into julienne strips

1 small head broccoli, cut into floret’s

2 cups greens- (spin, kale, chard, bok choy, etc.)

½ cup snow peas

½ red pepper, sliced into this strips

1 t. cumin

¼ t. Chinese Five Spice

¼ cup Orange Juice

2 Tbs. Tamari

2 Tbs cilantro, chopped

2 Tbs, Italian Parsley, chopped

¼ cup blanched almonds

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

2. Pour boiling water over the raisins and let soak for 10 minutes. Drain

3. Combine ¾ cup orange juice, ½ cup water, 2 t. ginger, salt and chickpeas in saucepan and bring to a boil. Add the diced carrots and cook 3 minutes. Add the peas and cook 1 minute, then add the cous cous, stir, cover pot, and remove from heat. Let stand for 10 minutes. Stir in the drained raisins.

4. Meanwhile, cover bottom of cast iron frying pan with oil, and sauté the tofu slices until golden brown on each side. Remove from pan and set aside

5. Add a little more oil to the cast iron pan, and add the 2 t. of ginger and garlic. Sauté for 3 minutes and then add the OJ, honey, apple cider vinegar and tamari. Cook for 1 minute, then add the tofu slices back into the pan, and reduce heat to simmer. Cover and let simmer for 10 minutes, careful not to let it burn!

6. Meanwhile, cover bottom of wok with oil. When oil is hot, add the onions, carrots, ginger and garlic. Cook until the onions and carrots are soft, then add the cumin, Chinese Five Spice and 2Tbs. Tamari. Continue cooking at med. high heat, stirring constantly for 3 more minutes. Add the broccoli and the greens, cook for a few minutes, then add ¼ cup orange juice.

7. When vegetables are cooked (they should be cooked, but not too soft), add the red pepper and snow peas, parsley, cilantro, and almonds. Adjust S + P to taste

8. Garnish with orange wedges

iEat Green - Executive Director of Hunger Action Network Susan Zimet - 02.23.17

Susan Zimet has been the Executive Director of Hunger Action Network of New York State since February, 2015. Hunger Action Network is a membership organization of emergency food providers, advocates, faith groups and low-income individuals whose goal is to end hunger and its root causes, including poverty. Hunger Action Network has the dual goals of reducing hunger in the short term (e.g., increase funding for emergency food, stronger food stamp programs, more community gardens) while promoting long-term solutions such as universal health care, living wage jobs, and affordable housing. Susan has a long career in government and in media relations and marketing. She has dedicated herself to advocating on public policy issues such as property tax reform, protecting the environment, women’s rights and veteran’s rights. Prior to joining Hunger Action Network, Susan served as an elected official, representing the Town of New Paltz in both the Ulster County Legislature and as the Town Supervisor. She also served as Vice President, Associate Media Director at Grey Advertising and taught advertising and media at SUNY New Paltz. In addition to Hunger Action Network, Susan is also President of Zimet Group, Inc., a consulting and lobbying group, dedicated to bringing business and government together for the public good. Working in cooperation with many environmental partners, Susan was instrumental in helping to push through the historic moratorium in NYS on Fracking, back in 2007. The Zimet Group executive produced media campaigns against hydro-fracking, including; ‘I Love My New York Water” celebrity commercial, as well as “Water Rangers”. Susan is also the President of ‘Votes For Women 2020’, a not for profit dedicated to educating, celebrating and promoting the upcoming 100 th anniversary of a women’s right to vote. Susan has authored a book for young adults on the subject, which is scheduled to come out this year.

 

Spaghetti Carbonara ala Roasted Cauliflower and Sundried Tomatoes (G.F. and Vegan)

1 Ib. Brown Rice Spaghetti 1 medium organic onions, diced 1 head cauliflower, cut into florets and roasted with olive oil and 1 Tbs. minced garlic 2 portobello mushrooms, diced 12 sundried tomatoes, diced ½ cup (+/-) extra virgin olive oil ¼ t. red pepper flakes, optional 10 cloves garlic, finely chopped ¼ cup fresh Italian parsley, chopped 2 Tbs. organic red wine ¼ cup nutritional yeast 2 Tbs. GF Bread crumbs Juice of ½ - 1 lemon  ¼ cup walnuts, dry toasted in pan Salt and pepper to taste Truffle oil for drizzle (if desired)

1.

2. Cook pasta according to directions, 8-10 minutes till firm (al dente), reserving ½ cup of the pasta water.

3. Meanwhile, coat bottom of cast iron pan with olive oil. Sauté onions for a few minutes then add garlic and cook until golden brown.

4. Add the mushrooms. Cook for 5 minutes, until they are soft. Add the red pepper flakes, if desired, and the red wine.

5. Add the GF Bread crumbs and nutritional yeast. Add the roasted cauliflower.

6. In a separate cast iron skillet, toast the walnuts.

7. Drain the pasta, reserving ½ cup of the cooking water. Add the past to the pan and coat well with the cauliflower, and tomato, mixture.

8. Add the walnuts and parsley. Add a few tablespoons of the cooking liquid until the desired consistency is reached. (I used 3 TBs.) Squeeze ½ lemon into the pan, add salt and pepper, and toss. Taste. Add more lemon, or Salt and pepper to taste. Drizzle with truffle oil (if desired) and garnish with more parsley.

9. Garnish with parsley and lemon wedges.

iEat Green - Founder 412 Food Rescue Leah Lizarondo - 02.16.17

Leah Lizarondo is Co-Founder and CEO of 412 Food Rescue. 412 Food Rescue works to eliminate hunger and promote a healthy environment by rescuing viable food about to go to waste and redirecting it to nonprofits that serve those who are food insecure. 412 Food Rescue is an innovative approach to food recovery with rapid response reverse logistics model that utilizes technology to aggregate and automatically match food donors and beneficiaries. The organization works with a network of dedicated volunteers and deploys a scalable technology and replicable model designed to eliminate food waste at the retail level. Leah brings a 15-year track record of leadership positions with global corporations and nonprofits. Leah received her Masters Degree in Public Policy from Carnegie Mellon University, graduating with Highest Distinction. She began her career as a product manager in Southeast Asia, working in consumer packaged goods and technology before moving on to her passion in food and health advocacy. She has worked in leadership positions in nonprofits in New York and Pittsburgh. She is interested in the intersection of social good and technology and mines her experience launching startups as she works to grow 412 Food Rescue. Leah is an active advocate for food, health and innovation. She has also trained at the Natural Gourmet Institute in New York City and received her Certification in Plant-based Nutrition from Cornell University. The Brazen Kitchen, Leah’s blog and Pittsburgh Magazine column, won the 2013 National City & Regional Magazine Awards. She serves as Editor-at- Large for NEXTpittsburgh and her work has been featured in print and online publications including MSN’s Re:Discover Series, NPR, Oprah.com, and GOOD Magazine online. In April 2014, she gave the TEDx Talk “Why the Farm Is Not Getting to the Table.” The video can be accessed on tedx.ted.com

Oat and Nut Raspberry Lindzer Tart Cookies

Makes 22 cookies

1 cup ground nuts (any combination will do; almond, walnut, pecans)

1 cup ground oats

1 cup W.W. pastry flour (or gluten-free flour)

¼ t. cinnamon

Pinch salt

½ cup maple syrup

½ cup canola oil (organic or GMO-free)

1 jar raspberry jam

Preheat oven to 350’ degrees.

Combine all ingredients except jam, in large bowl. Using wet hands (will

keep dough from sticking to hands), form into 1” balls.

Press down on greased cookie sheet, creating a flat cookie. Indent center of

cookie with your thumb. Fill in center with favorite jam.

Bake at 350’ for 10 minutes, turn cookie sheet and bake another 5 minutes.

Remove from oven and let cool before transferring.

iEat Green - Tom O’ Bryan, author of The Autoimmune Fix - 02.09.07

Tom O’ Bryan, author of The Autoimmune Fix: How to Stop the Hidden Autoimmune Damage That Keeps You Sick, Fat and Tired Before It Turns Into Disease. 

Tom O’Bryan, DC, CCN, DACBN, is an internationally recognized speaker and writer on chronic disease and metabolic disorders. He organized the popular Gluten Summit in November 2013. Dr. O’Bryan has more than 30 years of experience as a functional medicine practitioner and is adjunct faculty at the Institute for Functional Medicine. He lives in San Diego.

Medicine in a Bowl- Miso Soup

Makes 4 Servings

Prep- 15 minutes

8 cups water

6 large cloves garlic

5- 2” pieces of ginger

1 organic onions, sliced into crescent moons

½ bunch organic broccoli, cut into flowerets

2 cups mixed greens, (baby spinach, kale, swiss chard, bok choy etc.)

¼ cake organic tofu, cut into small pieces

2 large teaspoons of Miso per bowl (white or red miso) according to taste

1- ramen cake per person, cooked according to directions

1. Fill a large pot with 8 cups of filtered water. Add garlic and ginger, and bring to a boil.

2. Cook for 5 minutes. Reduce heat to simmer, and add onions and tofu.

3. Meanwhile, bring another pot of water to a boil, and cook the ramen, 1 cake per person,

according to directions, about 3 minutes. Drain when ready, and run under cold water to stop

the cooking.

4. Add the broccoli and greens to the soup.

5. Put the 2 teaspoons of miso into each bowl, and add 1 ladle of broth only to the bowl.

Dissolve the miso into the broth in each bowl, then add another ladle of broth with the

vegetables and tofu.

6. Add the ramen to each bowl and you are ready to eat your bowl of delicious, medicinal soup!

When I’m feeling a cold coming on, I make the whole pot just for me, and that’s what I eat all day

long! I add the miso and noodles separately, because you do not want to boil the medicinal quality out

of the miso, and you don’t want the noodles to get overcooked!

iEat Green - Lauren Ornelas - 02.02.07

Lauren Ornelas is Food Empowerment Project’s founder and serves as the group’s executive director.  Lauren has been active in the animal rights movement for more than 30 years. She is the former executive director of Viva!USA, a national nonprofit vegan advocacy organization that Viva!UK asked her to start in 1999. While Lauren was the director of Viva!USA, she investigated factory farms and ran consumer campaigns. In cooperation with activists across the country, she persuaded Trader Joe’s to stop selling all duck meat and achieved corporate changes within Whole Foods Market, Pier 1 Imports, and others, and she helped halt the construction of an industrial dairy operation in California. Lauren was also the spark that got the founder of Whole Foods Market to become a vegan. In addition, she served as campaign director with the Silicon Valley Toxics Coalition for six years. Watch Lauren's TEDx talk on The Power of Our Food Choices. Learn more about F.E.P.’s work at foodispower.org and veganmexicanfood.com.

 

Tofu Feta Cheese

Servings: 16 servings

Ingredients:

1 cup Miso (I used half mellow white miso and half red miso)

1/2  cup of organic dry white wine

1/4 cup of organic Mirin (I use Eden brand. Do not be fooled by the Kikoman brand

which calls itself mirin, but is really corn syrup!)

1 lb extra firm sprouted tofu

1/2 lemon

1 Tbs olive oil

1 t. Salt

Step-by- step Instructions:

Start with making a mixture of the miso, the white wine, and the Mirin. Slice the tofu into slices 1/2” thick, and lay out on a dish towel to absorb some of the water. Press down with another dish towel on top, to remove as much water as possible. Marinate the tofu in a glass pyrex casserole dish, big enough so that it can be a single layer. Cover the top and bottom with the miso marinade. Cover and refrigerate the tofu for 1 week.  Remove from the refrigerator and rinse each piece of tofu under running water to remove the marinade. Again, dry tofu on a clean dish towel, and return to the pyrex pan. Make a slurry of the oil, lemon and salt, and rub over each slice of tofu. Let sit for 24 hours in the fridge, before using.

iEat Green - Jennifer Harris - 01.26.17

Dr. Jennifer L. Harris is Director of Marketing Initiatives at the Rudd Center for Food Policy and Obesity and Associate Professor in Allied Health Sciences at University of Connecticut. She leads a multidisciplinary team of researchers who study food marketing to children, adolescents, and parents, and how it impacts their diets and health.  Dr. Harris received her B.A. from Northwestern University and M.B.A. in Marketing from The Wharton School. Before returning to graduate school, she was a marketing executive for eighteen years, including at American Express as a Vice President in consumer marketing and as principal in a marketing strategy consulting firm. Dr. Harris completed her PhD in Social Psychology at Yale University with Dr. John Bargh and Dr. Kelly Brownell. Dr. Harris is a leading expert on food marketing to youth, and her research is widely used by the public health community and policymakers to improve the food marketing environment surrounding children and adolescents in the United States and worldwide. Specific areas of research include monitoring and evaluating the amount, types, and nutrition quality of food and drinks marketed to youth and families; the psychology of food marketing and its impact on health behaviors; and identifying effective policy solutions. Her current research focuses on targeted marketing and health disparities affecting black and Hispanic youth; new forms of marketing targeted to youth on social media and mobile devices; and effects of food marketing on what and how parents feed their babies and young children. 

 

Serves 6-8 people.

Spicy Black Bean Soup

Ingredients:

2 cups Black Turtle Beans, soaked over night

11 cups water

14 cloves garlic

1 onions, chopped

1 red peppers, chopped

½ red onion, chopped small for garnish

¼ cup Cilantro, chopped fine plus 1 t. for garnish

2 t. cumin

1 t. chili powder

2 t. salt

1 ½ Tb green chili (already sautéed, frozen, jarred or canned)

1 ½ Tb red chilis (already sautéed, frozen, jarred or canned)

1- 2” piece of Kombu (seaweed)

juice of 1 lime

1 can Fire Roasted Tomatoes with Chilis

Frozen Corn- optional, if a chunky soup is desired

Directions:

Soak beans overnight. Drain beans, put in large stockpot with 11 cups of water and kombu, and cook for 2 hours (or longer, until soft) Or, you can use a pressure cooker and cook at high pressure for 30 min. Meanwhile, sauté onions in olive oil until translucent, then add garlic and peppers. When soft, add cumin, chili powder and salt, and sauté for a few minutes. Then add the canned tomatoes and chili peppers, and sauté another few minutes. ( I used already sautéed hot peppers that I had in my freezer from my garden. If you are using fresh jalapeño peppers, add them when adding the other peppers) When beans are soft, add veggies and juice of one lime to beans. Puree with either a handheld stick blender, directly into pot, or transfer to blender. Taste and adjust spices to your liking. Add ¼ cup cilantro. Add some water if soup is too thick. Add more salt, chili powder and cumin, if more spice is desired. Frozen corn can be added, if a chunky soup is desired. When serving, garnish each bowl with chopped red onion, a little cilantro and wedge of lime. (Grated cheddar cheese and sour cream are optional.)

iEat Green - Tanya Steel- Clean Plates - 01.19.17

Tanya Steel is Editorial Director of Clean Plates, a healthy food and wellness content brand. Tanya is a longtime food journalist. Formerly Editorial Director of Epicurious, Gourmet Live, and Gourmet.com, Tanya joined Clean Plates in 2016. She is also the Award Director for the Julia Child Award, and conceiver of the annual Healthy Lunchtime Challenge & Kids’ “State Dinner” with First Lady Michelle Obama, now in its 5th year at the White House. Formerly, she was an editor at Bon Appetit and Food & Wine, and has written for many publications, including The New York Times. She has authored two cookbooks, the award-winning Real Food for Healthy Kids, and The New York Times’ bestseller, The Epicurious Cookbook. Her third book, tentatively titled Eat The Past: A History of Food for Kids, will be published by National Geographic Kids in 2018. Tanya won a James Beard Award for Journalism, and was inducted into the Digital Hall of Fame. With the help of a talented team, she has won dozens of awards including Webbys, ASMEs, James Beards, and an Emmy. She is the exhausted but proud mother of teenage twin boys.

Vegan Pastitsio with Eggplant

Prep time- 1 hour

8-10 people

EGGPLANT

1 large eggplants, unpeeled and cut lengthwise into 1/2-inch slices

¼ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

TEMPEH SAUCE

2 tablespoons extra-virgin olive oil

1 medium yellow onion, chopped

2 Tbs. chopped garlic, minced

2 - 8 oz. package Soy Tempeh, crumbled (pulse in food processor)

10 baby bella mushrooms- finely chopped

2 assorted peppers- yellow, orange and green- chopped

1 teaspoon dried oregano

¾ teaspoon ground allspice

Pinch of ground cloves

½ t. thyme

¾ teaspoon cinnamon

½ t. nutmeg

1/2 teaspoon kosher salt, plus to taste

Freshly ground pepper

1- 15 oz. can fire roasted tomatoes

1- 15 oz can diced org. tomatoes in juice

10 sundried tomatoes- pureed

2 tablespoon tomato paste

CASHEW SAUCE

2 cups cashews- soaked for 2 hours in water

2 cups water

1 teaspoons sea salt

¼ teaspoon ground nutmeg

1 Tbs. Nutritional yeast

FOR PASTA

1 lb. penne or GF Penne

TOPPING

½ cup Breadcrumbs (use gluten-free breadcrumbs to make this recipe gluten-free)

½ t. salt

½ t. ground garlic

olive oil

1 tablespoon chopped parsley

1 Tbs. nutritional yeast

Vegan Pastitsio with Eggplant

Directions

Bake the Eggplant: Preheat the oven to 450 degrees F. Brush the eggplant slices on both sides with oil and lay out on large baking sheet, lined with parchment paper. Season with salt and pepper. Cover with parchment paper and bake until the eggplant is soft, about 15-20 minutes. Set aside covered. Make the Tempeh Sauce. Line a large baking sheet with parchment paper, sprayed or brushed with olive oil. Pulse the tempeh in a food processor until fully crumbled. Lay out the tempeh on the oiled parchment paper and bake for 10 minutes until golden brown. Meanwhile, 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 mushrooms, peppers and garlic and continue to cook, stirring frequently, for about about 3 minutes more. Add the baked tempeh, oregano, thyme, allspice, cloves, nutmeg, and cinnamon. Cook, stirring occasionally, for about 5 minutes. Create a space in the center of the frying pan and add the tomato paste, and sundried tomatoes, and cook for a few more minutes, allowing the tomato paste and sundried tomatoes to toast and thicken, before adding the fire-roasted tomatoes and diced tomatoes. Then add the salt and pepper, mix well, and simmer for 10 minutes until the sauce is thickened, stirring occasionally. Make the Cashew Sauce. Drain the cashews. In a blender, puree the cashews with the water, salt, nutritional yeast and nutmeg, until very smooth, scraping down the sides as necessary. 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 2 tablespoons of chopped parsley and nutritional yeast. Assemble the Pastitsio. Lower the oven to 350 degrees. Spray a 10 x 15 x 2-inch Pyrex casserole pan with olive oil. Scatter ½ of the breadcrumbs over the bottom of the pan. Put ½ of the pasta in casserole pan. Cover with ½ of the eggplant slices and half of the Tempeh Sauce. Put in the remaining pasta and lay out the remaining eggplant slices on top. Cover with the remaining Tempeh mixture. Pour the cashew béchamel sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the remaining breadcrumbs and bake, uncovered, until lightly browned, about 45 minutes. Remove the Pastitsio from the oven and let rest for 10 minutes before serving.

iEat Green - Charles Platkin- Director of NYC Food Policy Center At Hunter College - 01.12.17

CHARLES PLATKIN, PhD, JD, MPH, is one of the country’s leading nutrition and public health advocates, whose syndicated health, nutrition and fitness column, the Diet Detective appears in more than 100 daily newspapers and media outlets. Dr. Platkin is also the  founder of DietDetective.com, which offers more than 500 articles and interviews on nutrition, food, and fitness. Platkin is a health expert and blogger featured on Everydayhealth.com, Active.com and Fitnessmagazine.com. Additionally, Platkin is a Distinguished Lecturer at the Hunter College in New York City and the Director of the New York City Food Policy Center at Hunter College.

 

Winter Squash Croquettes with Tofu and Quinoa

Preheat oven to 375*

Makes 20 Croquettes

Prep time- 1 hour

Ingredients

Olive Oil

2 cups roasted Winter squash, Kaboucha,

butternut, or acorn

1 Onion, chopped

3 carrots, chopped fine

10 cloves garlic, chopped fine

2 stalks celery, chopped fine

2 cups chopped broccoli

1 cup quinoa, cooked w/ 1-1/2 cup water

1 cake, extra firm Tofu, (16-20 oz.) pressed

between a dish towel to remove water

¼ cup fresh chopped dill

¼ cup fresh thyme

¼ cup parsley, fresh chopped

1 Tbs. rosemary

10 sage leaves, chopped

2 Tbs tamari

2 Tbs Aji Mirin (sweet rice wine)

½ t. salt

½ t. pepper

¼ cup nutritional yeast

1 cup organic corn flakes

1 cup tortilla chips

¼ cup chopped chives

Sauté chopped onion in Olive oil until translucent. Add carrots, celery and chopped garlic. and continue cooking until soft. Add Mirin and tamari and cook for 5 more minutes. Add broccoli and all of the herbs, and continue cooking for another 5 minutes. In food processor, pulse the tofu until it is crumbly. Add it to the vegetables and continue cooking for another 10 minutes, until all of the moisture has evaporated. Add the 2 cups of roasted squash to the pan and mix well to incorporate it. Add the salt, pepper and nutritional yeast. Taste and adjust seasonings to your liking. In food processor, pulse the corn flakes and tortilla chips until they become the consistency of course bread crumbs. Put in a deep pie pan. Add the chopped chives to the corn flakes. Form patties with the tofu vegetable mixture, and dip it in the corn flakes on both sides. Press into patties and lay out on a cookie sheet, covered with parchment paper. Bake at 375’ for 15 minutes, turn over and bake another 10 minutes. Patties can be made ahead of time and kept in freezer.

iEat Green - Robert Grillo - 01.05.17

Robert Grillo is an activist, author and speaker. He is the director of Free from Harm, which he founded in 2009 to expose animal agriculture’s impact on non human animals, vulnerable communities and the environment. As a marketing communications professional for over twenty years, Grillo has worked on large food industry accounts through which he acquired a behind-the- scenes perspective on food branding and marketing. Farm to Fable is his first book. He lives in Chicago. For more information, please visit: http://www.freefromharm.org.

 

Vegan Shepherd’s Pie

Feeds 15-20 Guests

Seitan Stew

• 5 packages seitan, traditional (white wave or Rays brands are good), cut into chunks
• 2 onion, chopped
• 6 carrots, cut into wedges
• 8 portobello mushrooms, sliced
• 1 butternut squash, cubed
• 1 red peppers
• 1 head broccoli, cut up
• 8 parsnips
• 1 bok choy, cut up
• ¼ cup tamari
• 2 Tbs. minced garlic, plus 1 Tbs minced garlic
• 1 pk froz organic petite peas
• 2 Tbs. grated ginger, plus 1 Tbs minced ginger
• ½ cup nutritional yeast
• ¼ cup Marsala wine
• 2 cups water
• 1 cup parsley
• 2 t. thyme
• 1 Tbs. poultry seasoning
• Salt and pepper to taste
• olive oil
• 3 lbs Russet potatoes, cut into large chunks
  • Mashed Potatoes
  • ¼ cup olive oil
  • 4 cloves garlic, minced
  • 2 cups coconut milk

salt and white pepper to taste olive oil to brush on top Sauté onions, parsnips and carrots in large stock pot with a little olive oil. Add 2 Tbs. garlic and 2 Tbs. ginger. Add butternut squash. Cook for 10 minutes on low. Meanwhile, bring a pot of salted water to a boil. When boiling, add potatoes and cook until soft. Drain, and put in large bowl. Sauté garlic in 1 Tbs. in olive oil and until soft, ( careful not to let it burn). Using a potato masher, mash the potatoes, adding the garlic, coconut oil and coconut milk. Salt and pepper to taste. In a cast iron frying pan, sauté the seitan in a little olive oil with 1 Tbs. of garlic and ginger until golden brown. Deglaze with the Marsala wine and let simmer for 1 minute. Add to pot, with broccoli, mushrooms, peppers, and bok choy. Add water . Add nutritional yeast, and tamari. Add froz peas and cook for 10 more minutes. Transfer mixture to oven safe casserole pan and top with mashed potatoes. Brush the potatoes with olive oil and bake in oven at 375 for ½ hour, or until peaks of potatoes are golden brown.

iEat Green - Robin Raven - 12.22.16

Robin Raven is the author of  Santas First Vegan Christmas Born in Mobile, Alabama, Robin grew up in a nearby town called Saraland, and her hometown is a lovely place that still inspires her. As an adult, Ms. Raven has mostly lived in Los Angeles and New York City, so she also considers those cities to be home. She holds a BFA from the School of Visual Arts and is now furthering her education. Robin has written for such publications as USAToday.com, the VegNews blog, The Malibu Times, The Huffington Post, and LoveToKnow. Robin blogs at RobinRaven.com and loves to connect with readers on social media.

 

Roasted Long Island Cheese Pumpkin Soup

Makes 42 cups-

1 Lg. LI Cheese Pumpkin, cut in

half, seeds removed

12 cups water

4 cups pumpkin juice

2 Tbs. coconut oil

1 Tbs. minced garlic

8 Tbs. fresh minced ginger

6 t. salt

2 Onion, chopped

4 stalks celery, chopped

5 potatoes, cut into chunks

2 cans coconut milk

6 Tbs. maple syrup

Pumpkin seeds for garnish

2 t. cinnamon

2 Tbs. Cardamom

1 Tbs. Coriander

Lay out the Pumpkin, cut side down, on an oiled roasting pan. Bake at 375 for 1 hour, until pumpkin is soft. Reserve the pumpkin juice for the soup. Set aside. Meanwhile, in large stock pot, sauté the onion in the coconut oil with the celery, ginger and garlic. Add the spices and lightly toast for 2 minutes. When the pumpkin is ready, scrape out the pulp, leaving behind the skin, and add pulp to the stock pot. Add 12 cups water and the 4 cups of pumpkin juice to the stock pot. The pumpkin should be covered with liquid by 3”. Bring to a boil. Add the potatoes and let simmer for 30 minutes. Remove from heat, and with an immersion stick, puree the soup until smooth. Return to stove, and add the coconut milk. If the soup is too thick, add some more water. Add the maple syrup. Adjust spices and salt to taste. Garnish with pumpkin seeds.