iEat Green with Bhavani

iEat Green -Michael Anthony - 09.22.16

Michael Anthony is the Executive Chef of Gramercy Tavern and Untitled and Studio Cafe at the Whitney Museum of American Art. Mike has worked in the kitchen of Restaurant Daniel and as the chef de cuisine at March Restaurant. Subsequently, Mike joined the team of Blue Hill as co-chef of the Manhattan restaurant and later as the executive chef at Blue Hill Stone Barns. In 2008, Gramercy Tavern earned the James Beard Award for Outstanding Restaurant. In 2012, Michael won the James Beard Award for Best Chef: New York City and in 2015, won for Outstanding Chef in America.

Gluten Free, Vegan, Fresh Fig Tart

For the crust:

 ¾ cup coconut oil

 ¼ teaspoon fine sea salt

 ¾ cup organic confectioners’ sugar

 1/3 cup almond flour, sifted

 1 ½ teaspoons vanilla extract

 4 dates

 1 Tbs. ground flax seed, mixed with 1 Tbs. apple cider vinegar and 1 Tbs. water

 1 ⅔ cups GF, vegan flour

 1 cup ground GF oats

For the tart:

 ¾ cup cashews, soaked for 3 hours

 ⅔ cup almond flour

 ¾ cup confectioners' sugar

 1 teaspoon cornstarch

 1 teaspoon baking powder

 1 teaspoon GF flour

 5 tablespoons coconut oil

 Pinch of fine sea salt

 ½ teaspoon vanilla extract

 ½ teaspoon almond extract

 1 Tbs. ground flax seed, mixed with 1 Tbs. apple cider vinegar

 1 tablespoon dark rum

 1 cup organic fig jam,

 18 ounces fresh figs

Preparation

1. Prepare the crust: In a food processor, pulse the dates until smooth. Add the coconut oil and sea

salt and blend for 1 minute. Scrape down sides of with a rubber spatula and add confectioners’

sugar. Pulse until blended. Add almond flour and vanilla extract and pulse to incorporate.

2. Add the flax seed and a quarter of the flour (about ½ cup). Pulse until incorporated. Scrape down

bowl. Gradually add remaining flour and continue pulsing until dough comes together. Scrape

down sides of bowl and pulse again. Do not overbeat. Dough should be soft to the touch.

3. Separate dough into two equal portions and make 2 flat round disks. Wrap in plastic wrap and

refrigerate one portion for at least 4 hours or overnight; and freeze the other portion for another

use.

4. Spray with oil, the bottom and sides of a 9-inch tart pan with a removable bottom. Crumble the

dough into the tart pan, and spread evenly over the bottom. Then press the dough into the pan,

working the dough up the sides, creating a nice edge using your thumb to press down on the dough

and your finger to press into the side of the pan. Chill while making filling.

5. Prepare the tart: Heat oven to 325 degrees. Drain cashews, and blend in food processor with ½

cup of water, until very smooth.

6. Sift together almond flour, confectioners’ sugar, cornstarch, baking powder and GF flour into a

medium bowl.

7. Add coconut oil, salt, vanilla and almond extracts to food processor and pulse. Scrape down bowl

and add almond flour mixture. Blend until incorporated. Scrape down side of bowl, then add flax

seed mixture and rum and mix well, until everything is incorporated.

8. Remove tart shell from refrigerator and place on a baking sheet, lined with parchment paper.

Using a fork, pierce the crust, about 1 inch apart. Scrape the almond cream onto crust and smooth

it out with a rubber spatula.

9. Bake for 30- 40 minutes, until crust and almond cream are golden brown and the tip of a knife

comes out clean when inserted into cream. Remove from oven and let cool completely on a wire

rack.

10. Using a small spatula, spread fig jam over surface of tart in an even layer.

11. Remove stems from figs. Cut figs into quarters, or large figs into sixths or eights. Arrange in

concentric circles, starting on the outer rim with the stem side down. Slices should angle upwards.

If not serving right away, refrigerate.

12. Dust with powdered sugar just before serving, if desired.

iEat Green - Yemi Amu - 09.15.16

Yemi Amu is the co-founder of Oko Farms and the Farm Manager at the Moore Street Farm. She leads all of Oko Farms' design/build projects and directs all of its educational programs.She has facilitated the creation and maintenance of 20 edible spaces (in NYC) at schools and community organizations including a rooftop farm in Crown Heights and a 1/4 acre farm at the Weeksville Heritage Center that included poultry and bees. In addition to her current work at the Moore St. Farm, Yemi is part of the NEBHD Co & #39;s (Northeast Brooklyn Housing Development)  Community Healthy Food Initiative where she manages 2 farms that source the Golden Harvest Food Pantry. She has a Masters Degree in Health and Nutrition Education from Teachers College, Columbia University.

GF, Vegan, Corn Chowder

Serves 30-40

Ingredients

20 ears corn, husks removed

4 large sweet onions

2 Tbs. chopped garlic

2 cups chopped celery

3 gallons of water or stock (48 cups)

(If using water, add 4 veg. bouillon cubes)

Olive oil or coconut oil for sautéing

20 potatoes (1" size) cubed

2 cans coconut milk

1 cup chopped parsley

6 Tbs. corn starch

2 Tbs. Salt

1 Tbs. white pepper

1 t. nutmeg

¼ cup good tasting nutritional yeast

½ cup dried tarragon

1 t. Red Pepper Flakes (optional)

3 bay leaf

Croutons for garnish (optional)

Chopped parsley for garnish

1. To start, place the raw corn cobs into the large pot of filtered water and bring to a boil.

2. Add the salt and bay leaves. Reduce heat to a simmer, and cook the cobs for 30 minutes.

3. Remove the cobs from the water, and cut off the kernels of corn. Set the kernels aside,

and return just the cobs to the water.

4. Add the potatoes to the pot of water, and continue cooking for another 30 minutes.

5. Meanwhile, sauté the onions in a heavy skillet with a little olive oil or coconut oil until

translucent. Add the celery, and continue cooking until soft.

6. Remove the cobs from the pot of soup and let drain in a colander. Discard the cobs, and

return any broth back into the pot.

7. Using an immersion blender, blend some of the potatoes, to help thicken the soup.

8. Add the onions and celery to the soup pot. along with the reserved corn kernels, and

tarragon.

9. Add the coconut milk and nutritional yeast to the soup pot.

10. Make a slurry with the corn starch and 6 Tbs. of cold water, and slowly add it to the soup

pot. Add the salt, pepper, nutmeg and red pepper flakes.

11. Keep stirring, being careful not to let it stick to the bottom. The soup will get thicker as it

cooks. Depending on how thick a chowder you like, you can blend some more of the

potatoes, or add some more cornstarch, 1 tablespoon at a time, mixed with 1 tablespoon

of water to make it thicker.

12. Adjust salt and pepper to taste.

Serve in bowls with croutons and parsley as garnish.

iEat Green - Costa Boutsikaris - 09.08.16

Costa Boutsikaris is an award winning filmmaker based out of Upstate New York. He graduated from Mason Gross School of the Arts with a BA in Visual Arts and began his first feature documentary INHABIT:A Permaculture Perspective, driving around the Northeast for two years documenting  permaculture design strategies. Costa shot, directed and edited INHABIT and it premiered in March 2015 screening all across the the USA winning multiple awards including the Audience Choice Award at the Princeton Environmental Film Festival and Yale Environmental Film Festival. He has also been creating content for small farms and design courses helping promoting sustainable ideas and learning opportunities through film. When not working with cameras he works with a forestry crew managing woodlands and wildlife habitats in the Finger- lakes Region.

Stuffed Zucchini with Middle Eastern Vegetables, Preserved Lemon and Rice

Pre-heat oven to 375 degrees.

1 large, 14” long zucchini, cut lengthwise, or 2 smaller ones

1 large onion, chopped

2 carrots, diced

1 stalk celery, chopped

1 cup pumpkin or butternut squash, diced

2 preserved lemons, diced

5 cloves garlic, minced

2 cups chopped greens, (swiss chard, kale, mizuna)

2 cups broccoli, cut into florets

1 cup red cherry tomatoes

1 cup yellow cherry tomatoes

½ cup kalamata olives, cut in half

2 cups cooked rice, (I used organic, short grain brown rice and Red Bhutan Rice)

½ t. cumin

1 t. salt

1 t. Ras el Hanout

½ cup pine nuts

1/3 cup chopped mint

Olive oil

With a spoon, remove the seeds of the zucchini, so that you are hollowing out the center. Brush with olive oil

and sprinkle with salt, pepper and Ras el Hanout seasoning. Cover a cookie sheet with parchment paper and lay

out the zucchini . Cover with another piece of parchment paper and bake at 375* for 20 minutes.

Meanwhile, in large wok, sauté onions and carrots in Olive Oil for 5 minutes, until onions are translucent. Add

the pumpkin, celery, and garlic, and cook another 5 minutes. Add the broccoli, the preserved lemons, the greens,

and the olives. Cook until the greens are soft and reduced in size. Add the cumin, salt and Ras el Hanout. Add

the cherry tomatoes, mint, pine nuts and rice.

Stuff the zucchini with the vegetable rice mixture. Bake covered for 20 minutes, until the zucchini is soft when

poked with a fork. Remove from oven and serve on a bed of rice, garnished with mint and cherry tomatoes.

iEat Green - Edie Feinstein - 09.01.16

Edie Feinstein is the Managing Director of Brooklyn

FoodWorks, a food incubator and shared commercial

kitchen facility in Bed-Stuy, Brooklyn. She was born and

raised in NYC and previously worked at Dinner Lab, a

national pop-up dining company. She loves baking bread,

hosting dinner parties, and eating all kinds of seafood. 

Braised Seitan with Shitake and Portobello Mushroom Medley

• 1 package of your favorite seitan, drained and laid out on a dish towel to dry
• 
  
• 1 onion, cut in half, then sliced into crescent moons
• 
  
• 2-3 carrots, cut into chunks
• 
  
• 1 head broccoli, cur into florets
• 
  
• 3 Portobello mushrooms, sliced
• 
  
• 6-8 Shitake mushrooms, stems removed, sliced
• 
  
• 2 Tbs. grated ginger
• 
  
• 2 Tbs. chopped garlic,
• 
  
• Olive oil
• 
  
• 4 Tbs. tamari (to taste)
• 
  
• ¼ t. smoked paprika
• 
  
• 1 Tbs. Dark sesame oil
• 
  
• 2 Tbs. Aji Mirin cooking wine
• 
  
• 1 t. hot sesame oil (optional)
• 
  
• 2 Tbs sesame seeds, toasted

Cover the bottom of wok with oil. When oil is hot, add the onions.

Add 1 Tbs. garlic, 1 Tbs. ginger and carrots.

Continue cooking at medium-high heat, stirring constantly for 5 minutes. Then add the broccoli, and add more

oil or a little water if needed.

Cook for a few minutes more, than add the mushrooms, and let those cook down for a few minutes. When the

mushrooms are soft, remove the vegetables from the wok and transfer to bowl, set aside.

Add more oil to the bottom of the wok. Add the remaining ginger and garlic to the wok and cook for 30 seconds.

Add the seitan, and sear that for 5 minutes.

Add smoked paprika, and cook for 2 more minutes.

Add 2 Tbs. tamari and sear for another few minutes.

Return the vegetables to the wok and add aji mirin and another 2 Tbs. tamari.

Cook the vegetables with the seitan for a few minutes to allow the flavors to meld.

Add the dark sesame oil for taste and the hot sesame oil, if using. Taste. Add more tamari if desired.

Sprinkle with 2 Tbs. of toasted sesame seeds and serve!

iEat Green - Eveline Hartz - 08.25.16

Eveline Hartz is RN,BSN (SUNY at Buffalo 1984) and certified Holistic Health Coach (Institute of Integrative Nutrition 2008). She has followed GMO’s since 2004 and has been involved with local efforts to pass GE/GMO labeling legislation in NY and has given numerous workshops on this subject. (Facebook: LabelItWNY).  Eveline is currently chair of the WOYP committee has been an active member since the first WOYP Food Forum. She co-founded and chairs Green cuisine a monthly gathering of people interested in wholesome, nutritious foods.  Hobbies include gardening, hiking (low key), sewing & general puttering.

Spicy Brown Rice Sesame Noodles

Good for 10-14 people

Ingredients

2- 16 oz package organic brown rice spaghetti

¼ cup ginger, minced

¼ cup minced garlic

½ cup Tamari

¼ cup sherry

½ cup tahini

½ cup peanut butter

¼ cup brown rice wine vinegar

¼ cup vegetable oil

¼ cup dark sesame oil

½ cup honey

½teaspoon salt

¼ teaspoon cayenne pepper

½ teaspoon red pepper flakes- (optional)

2 stalks scallions

1 red pepper

½ cucumber, seeds removed, sliced very thin

¼ cup chopped cilantro (can substitute parsley if you don’t like cilantro) plus 2 Tbs cilantro

Directions

Cook the organic brown rice noodles in large pot, according to directions. Cook them al dente! Drain them and

run them under cold water to rince off starch and stop the cooking. Gently toss with your hands under the

running water. Meanwhile, combine the garlic, ginger, tamari, sherry, tahini, peanut butter, brown rice wine vinegar,

vegetable oil, sesame oil, honey, salt, cayenne pepper and red pepper flakes in a food processor.

Pulse together until well blended. Adjust spices according to your taste. You can add more ginger, garlic or

tamari. Pour the sesame sauce over the pasta and gently toss, using your hands. Add the chopped cilantro

and toss again. Garnish with the scallions, pepper, cucumber, and remaining cilantro.

iEat Green - Brenda Sanders - 08.18.16

Brenda Sanders is a food justice activist in Baltimore City who has dedicated her life to fighting for vulnerable populations. As a community organizer, Brenda has coordinated events like The Vegan Living Program, an annual 6-week vegan education program, Eating for Life, a plant-based cooking workshop and Vegan SoulFest, a festival that celebrates culture and the vegan lifestyle. Brenda promotes veganism in her social justice work because it's a lifestyle that addresses health issues, environmental destruction and animal abuse while giving individuals the ability to effect real, positive change in the world.

This weeks recipe 

Quinoa Fusilli with Mizuna and Arugula

For 4-6 people

1 packages of Quinoa Fusilli 

3 cups Mizuna Greens, chopped

3 cups Arugula, chopped

1 onion

10 sundried tomatoes, cut into thin strips

¼ cup olive oil

¼ cup white wine

1 Tbs. chopped garlic

¼ cup pine nuts

Salt and pepper

2 Tbs. bread crumbs (or GF Bread crumbs)

¼ t. red pepper flakes

¼ cup fresh parsley, chopped

Cook pasta in salted water, according to directions, al dente. Drain and run under cold water to stop cooking.

Meanwhile, sauté the onions in the olive oil for 5 minutes. Add the mizuna greens and arugula, along with the garlic, and sauté for 2 more minutes. Add the white wine. Cook for a few more minutes, until the greens are wilted. Add the  pasta and sundried tomatoes, and toss in wok. Add the bread crumbs, pine nuts , red pepper flakes, and parsley. Season with salt and pepper to taste.

 

Garnish with pine nuts and parsley

iEat Green - Jo Stepaniak - 08.11.16

Jo Stepaniak is the author of numerous groundbreaking books on vegan cuisine, health, and compassionate living. She has dealt with multiple food sensitivities and chronic digestive issues and understands firsthand the challenges of living with dietary restrictions. Her goal is to help vegans, regardless of their health or dietary obstacles, live their values with joy, not fear.

This week’s recipe is Sweet Stuffed Peppers.

Cook on Stove Top in Heavy Cast Iron Pot or Le Crueset Pot

Serves 8-10

Filling Sauce

8 -10 Large Peppers for stuffing 1 ½ onion, chopped

2 onion, chopped 1 carrot, grated

2 carrots, small dice 1-½  cup cherry tomatoes

1 red pepper, diced 2 peppers chopped

2 Portobello mushrooms, cut into large chunks 1 cup raisins

2 cups chopped Tatsoi (or other dark leafy green) ½ cup brown sugar

¼ cup chopped parsley 3- 14 oz. cans organic diced tomatoes

1 Tbs. chopped garlic ¼ cup red wine vinegar

1 t. salt 1 ½ t. salt

2 Tbs. dill, chopped ½ cup water

2 t. thyme, chopped ½ t. pepper

3 Tbs. Tamari 1 cup pine nuts

½ t. pepper

1 can cannelloni beans

3 cups cooked brown rice

For the sauce;

Cook the onions in olive oil over medium heat, in Le Creuset Pot or equivalent, until translucent. Add the carrots, peppers and cherry tomatoes, and cook for a few more minutes. Add the remaining ingredients, bring to a boil, then reduce the heat to simmer and cook for 30 minutes, stirring constantly.

For the Filling;

Sauté the onion in olive oil until translucent. Add the carrots and cook for a few more minutes. Add the peppers, mushrooms and kale and cook for 5 minutes, until they are soft. Add the remaining ingredients and continue cooking for a few minutes, letting the flavors come together.

Stuff the Peppers;

Cut the tops off of the peppers, and scoop out the seeds and ribs from the peppers. Fill each pepper with the filling. Place standing up in the pot, and spoon some sauce over each pepper. Cover the pot and simmer on Stove top for 1 hour, checking to make sure the bottom is not sticking to the pan. Serve with extra sauce spooned over the top.

iEat Green - Jonathan Cetnarski - 08.04.16

Jonathan Cetnarski is the President and CEO of Natural Gourmet Institute (NGI) in New York City. Founded in 1977, NGI is the leading provider of health-focused culinary education. The school teaches both aspiring chefs and recreational cooks to make the connection between food and health, and offers instruction in essential cooking techniques, principles of nutrition, methods for sourcing sustainable ingredients, and culinary business practices.

Jonathan has over 25 years of experience creating innovative high performing businesses in both the private and corporate sectors. He is passionate about being socially and environmentally responsible, and advocates and volunteers for various non-profit organizations. He is an occasional guest lecturer on Design Thinking Principles and serves as a mentor for young entrepreneurs.

This week’s recipes are Beet Green Pesto and Radish Green Pate.

Beet Green Pesto

1 cup of steamed beet tops

¼ cup cilantro

1 cup walnuts

4 cloves garlic

½ t. salt

2 scallions

1/8 t. cayenne pepper

¼ t. turmeric

¼ t. Chinese 5 spice

¼ t. cumin

2 Tbs. olive oil

⦁ Steam beet tops above 1” of water for 5 minutes. Let cool. 

⦁ Squeeze out all water from beet tops and measure 1 cup 

⦁ Puree beet tops in food processor. 

⦁ Add scallions and cilantro, along with all ingredients, except olive oil. Pulsate until fully blended and a smooth puree remains. 

⦁ Add olive oil slowly

⦁ Adjust spices to taste.

Radish Green Paté

1 cup steamed radish greens 

½ cup walnuts

4 cloves garlic

½ cup cilantro

1/2 cup red onion- chopped 

1/2 cup celery- chopped

½ t. Salt

¼ t. pepper

¼ cup olive oil 

1 t. Pomegranate molasses

1 TBS. nutritional yeast

⦁ Steam radish tops above 1” of water for 5 minutes. Let cool. 

⦁ Squeeze out all water from radish tops. And measure 1 cup

⦁ Puree tops in food processor. 

⦁ Add garlic, onions, cilantro and celery, and pulsate until fully blended and a smooth puree remains. 

⦁ Add olive oil slowly, while food processor is running. Add molasses, nutritional yeast, salt and pepper. Adjust spices to taste.

⦁ Serve with pita chips, crudités or crackers. 

iEat Green - Karen Pearl - 07.28.16

Karen Pearl, President & CEO of God's Love We Deliver, joined the organization in September 2006, bringing with her over 30 years of experience in nonprofit leadership. 
During her tenure, Karen has expanded the organization's capacity, increasing meal numbers by 94% and growing its advocacy program significantly to ensure access to services for those most in need.  Karen co-authored a chapter entitled, “Food is Medicine: The Ryan White Food and Nutrition Services Program as a Model for Comprehensive Food and Nutrition Services in the United States,” in the book, published in June 2015, Health of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs.

Karen serves on the Public Policy Committee of AIDS United and on NYCHANS, the New York Coalition of HIV/AIDS Nutrition Services providers. She spearheads the national Advocacy Capacity Building Program for Food and Nutrition Services providers, and serves on the Board of Directors of the Nonprofit Coordinating Committee, an organization that helps build the infrastructure of nonprofits in the New York City metropolitan area.

Hummus

1 can Chick peas,

6 Tbs. water

½ cup Tahini

4 teaspoons lemon juice

1Tbs. chopped garlic

1 Tbs. cumin

½ t. salt

Parsley or cilantro, (optional)

In a food processor, pulse chick peas until blended. Add water, and puree until smooth. Add remaining ingredients and process until smooth. Adjust seasonings for taste.

Garnish with Olive Oil, pine nuts and parsley

iEat Green - Irene Rizzo - 07.21.16

Irene Rizzo has been keeping people motived to stay fit and healthy for twenty five years. She owned and operated her own studio in New York City and has trained many high profile clients. She holds top certifications for personal training, nutrition, strength, and the method of Joseph Pilates. She now specializes in the techniques of Pilates and holistic health coaching and has uniquely integrated these techniques into her own holistic approach to health.

Kale and Swiss Chard Cheese Pie

Preheat oven to 375*.

You will need one large chafing pan and pastry brush.

1 pk Filo Factory filo pastry

3 cups of cooked greens (kale and swiss chard), packed down with water squeezed out

2 cups feta cheese, crumbled

2 cups grated gruyere cheese

1½ cups grated mozzarella cheese

1 bunch fresh dill, chopped

2 large onions, chopped and sautéed in olive oil

2 eggs, beaten

3 handfuls of uncooked organic basmati rice

1 stick unsalted butter, melted

1/3 cup olive oil

Sauté the greens in a wok, using water to cook them. When fully cooked, drain and squeeze out water. Measure 3 cups of squeezed out greens and place in large bowl. Add feta, dill, sautéed onions, gruyere, mozzarella, eggs, and rice. Mix well.

Add the olive oil to the pot of melted butter. Spray the chaffing pan with olive oil. 

Open filo pastry and lay out on work surface. The pastry is about 1” too wide for the chaffing pan and about 1” too short, so I cut 1” off of the width along the long side of the pastry, to make it narrower, and use the cut pieces to add to the length.

Lay out first sheet of filo, on the bottom of chaffing pan. Use a piece of the cut off pastry to add to the length. Brush with oil/butter mixture, using a wide pastry brush. Repeat and continue layering the filo pastry. You want to use half of the filo for the bottom, and half of the filo for the top. Usually, there are about 20 sheets in the box, so use 8-10 sheets on the bottom, then spread the kale/swiss chard/ cheese filling out evenly on top of the layered filo pastry. Press the filling down gently, evening it out all around. Then we are going to layer the filo sheets on the top, in the same manner as the bottom, brushing in between each layer with the butter/oil mixture until all of the filo is used up.

It is easier to cut the pie before it is cooked. I cut it into 4 pieces across the short side, and then 6-8 pieces down the long side, depending on the portion size I want to serve. You will have a total of either 24 or 32 pieces.