iEat Green with Bhavani

iEat Green - Food Tank Summit (LIVE) – 04.21.16

Food Tank Summit

This two-day event will feature more than 70 different speakers from the food and agriculture field. Researchers, farmers, chefs, policy makers, government officials, and students will come together for panels on topics including; nourishing the planet, improving nutrient density, the future of organic, investing in the food movement, legislating change in the food system, and more. The event will feature interactive panels moderated by top food journalists, networking, and delicious food. This is the first in a series of four two-day Summits in 2016, which will bring together some the world’s most impactful food system leaders.

Bios

Eileen Gordon, Founder of Barnraiser, a crowdfunding site for food ventures

Eileen Gordon Chiarello is an entrepreneur and business partner with her husband, Chef Michael Chiarello. Her journey to sustainable food and farming, as well as passion for kids education, came from her farming family in Northern California, long-time swiss dairy ranchers and now cheesemakers (Pt. Reyes Original Blue Cheese). An indirect path from Apple's education group to the Napa Valley leads to her current obsession with the makers in clean, good food movement, and with giving the next generation power over their food options along with an appreciation for the joys of making / growing things.

Amanda Oborne- EcoTrust - Vice President of Farms and Food

Conscientious eater, for-profit/for-purpose optimist, straight-talker, enthusiastic collaborator, artisan beverage imbiber.

Miso Matzo Ball Soup

Matzo Balls – Makes 25

4 eggs

2 t salt

½ t pepper

¼ t nutmeg

4 Tbs. coconut oil

1 cup Matzah Meal

4 Tbs ice water

Beat eggs, salt and pepper and nutmeg together in a bowl. Add coconut oil and mix until it dissolves into little pieces. Add matzo meal gradually. Add water, a little at a time, until it reaches the right consistency. Refrigerate overnight. Form into balls and carefully drop into boiling salted water. Cook for 20 minutes in slow boil. Remove one Matzo ball from water with slotted spoon to taste. The center of the Matzo ball should have the same consistency as the outside of the Matzo ball. If fully cooked, remove all Matzo balls with slotted spoon and place in a flat Pyrex dish to cool. Add to favorite broth.

Miso Soup

8 cups vegetable stock or water

2 carrots, chopped

5 cloves garlic

1- 2”-3” piece of ginger

1 organic onion, chopped

6 Tbs white or red miso

In large pot, sauté onions and carrots in olive oil for 5 minutes. Add stock to pot, and bring to a boil. Cook until carrots are soft. Remove 1 cup of broth and in a separate bowl, dilute the 6 Tbs of miso. Add the miso mixture back into the soup pot. Add more miso if desired for taste preferences. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED!

Serve with Matzo balls!

iEat Green - Tamar Haspel – 04.14.16

Tamar Haspel is a journalist who’s been on the food and science beat for the best part of two decades. She writes a monthly Washington Post column, Unearthed, which covers food supply issues: biotech, pesticides, food additives, antibiotics, organics, nutrition, and food policy. The column has earned a James Beard award nomination each of its two years, winning in 2015, and one of her columns was selected for Best Food Writing 2015. Haspel is knee-deep in the public food conversation, and speaks frequently at venues where the debates about our food supply play out, including the National Academy of Sciences, food- and ag-related conferences, and SXSW.

When she’s tired of the heavy lifting of journalism, she gets dirty. She and her husband, Kevin Flaherty, raise their own chickens, catch their own fish, grow their own tomatoes, hunt their own venison, and generally try to stay connected to the idea that food has to come from somewhere. They also have an oyster farm, Barnstable Oyster, where they grown about 50,000 oysters a year in the beautiful waters off Cape Cod. Haspel revels in the idea that New York diners pay $3. a pop for their product, and she can eat as many as she wants.

Po Boy Oysters with Cajun Remoulade

For 2 doz.Shucked Oysters-

Save the bottom of the oyster shells to serve the fried oysters in. To clean the shells, wipe out any remaining seafood and boil shells in large pot for 2minutes. Dry completely.

Marinade

1cup buttermilk

1t. Old Bay Spice

1Tbs. Emeril Essence

Breading

½cup Masa Harina

¼cup unbleached white flour or Gluten Free Flour

¼cup panko flakes or Gluten Free Bread Crumbs

1Tbs. Emeril Essence

½t. Old Bay

1t. Cajun spice blend

1t. lemon zest

Cajun Remoulade Sauce

1cup organic mayo

1t. dry mustard

1Tbs. fresh lemon juice

2Tbs. Horseradish

2t. Jalapeno Hot sauce

1-½t. German mustard

1t. minced garlic

2t. capers

2t. ketchup

Combine ingredients for buttermilk marinade, and marinate the oysters for 2 hours in the refrigerator.

In separate bowl, combine ingredients for the breading. Remove oysters from marinade and dredge in the breading mixture. In heavy cast iron skillet, ordeep fryer, set at 360 degrees, fry oysters for 2 minutes until golden brown on all sides.

In blender, mix ingredients for the remoulade sauce, and serve either on the side or drizzled over the oysters. Garnish with chopped parsley

iEat Green - Jessica Rieder – 04.07.16

Dr. Rieder obtained a medical degree from the University of Alberta in Edmonton, Canada. She obtained her pediatric internship and residency at Albert Einstein College of Medicine and Montefiore Medical Center. At the completion of her residency she served an additional year as a Chief Resident at Montefiore Medical Center. She completed a post-doctoral fellowship in adolescent medicine at Montefiore and subsequently earned a master’s degree in Clinical Research from Albert Einstein college of Medicine. She obtained NIH funding to complete her fellowship and Clinical Research Masters work.

Dr. Rieder joined the faculty of the Department of Pediatrics at Montefiore and Albert Einstein in 2001. Her work has focused on understanding the nature and diagnosis of polycystic ovarian syndrome in adolescent girls and in designing a multi-disciplinary adolescent-focused obesity management program. She founded the Bronx Nutrition and Fitness Initiative for Teens (B'NFit) program in 2005 and has been studying the program effectiveness in terms of program implementation, feasibility and outcomes related to changes in BMI and lifestyle behaviors.

Vegetable Linguini Carbonara

1 Ib. Whole Wheat Spaghetti

1 large organic onions, cut into slivers

3 portobello mushrooms

1 cup carrots, diced

2 cups broccoli florets

½ cup (+/-) extra virgin olive oil

¼ t. red pepper flakes

1 cup grated Parmigiano-Reggiano cheese

2 Tbs. minced garlic

2 organic eggs

2 t. tamari

½ cup fresh Italian parsley, chopped

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 eggs and cheese, so the hot pasta will cook the egg.

Meanwhile, coat bottom of cast iron pan with olive oil. Sauté mushrooms for a few minutes, then add 1 Tbs. garlic and continue cooking until mushrooms start to get crisp. Add the Tamari and sear mushrooms. Cook mushrooms until all liquid is absorbed. Remove from pan and set aside. Cover bottom of cast iron pan with olive oil, then add onions and cook for 5 minutes. Add carrots and remaining garlic and cook for another 5 minutes. Then add the broccoli and cook for another 5 minutes. Reduce heat, and continue cooking, allowing vegetables to caramelize. Add the red pepper flakes if using. Return mushrooms to pan. In a separate bowl, beat the eggs and mix with the Parmigiano-Reggiano cheese. Drain the pasta, reserving ½ cup of the cooking water. Add the pasta to the pan and coat well with the vegetables. Remove from heat, and add the egg/cheese mixture, tossing well to cook the egg on the hot pasta. Add the parsley and toss again. Add a few tablespoons of the cooking liquid until the desired consistency is reached. (I used 3 TBs.) Garnish with parsley and serve with more cheese on the side.

iEat Green - Edwina von Gal – 03.31.16

Edwina von Gal’s eponymous firm has been designing landscapes that are based on simplicity and nature for private and public clients since 1984. Edwina’s interest in plants, art and architecture has led to collaborations in widely diverse locations with a number of notable architects and artists including Annabelle Selldorf, Maya Lin , Richard Gluckman, Deborah Berke, Joe D’Urso, Frank Gehry, Richard Meier, Toshiko Mori, Richard Serra, Marilyn Minter, and David Salle.

Edwina’s landscapes have been published in most all of the major newspapers and design periodicals, plus a number of architecture, garden and landscape books. Her own book, Fresh Cuts, won the Quill And Trowel Award for Garden Writing. She has served on numerous boards and committees in the garden world and is currently on the LongHouse Garden Committee and the Board of Directors of Maya Lin’s “What is Missing” project.

In 2008 Edwina went to Panama to design a park for the Frank Gehry Biomuseo where co-founded the Azuero Earth Project which explores and implements sustainable, toxin-free land management practices in rural Panama. She then moved closer to home and, in 2013 founded the USA based Perfect Earth Project which promotes toxin-free lawns and landscapes.

Marinated Tofu with Indian Saag

 

To serve 6 to 8

1- 20 oz block of Wild Wood Sprouted organic super firm tofu, cut into 1-inch cubes

 

For Marinade

1 t. salt

2 t. tumeric

2 t. cumin

1 t. cardamom

1 can organic coconut milk

Sunflower oil for frying

3 Tbs. coconut oil

½ t. salt

1 t. turmeric

2 inch piece fresh ginger root, minced

2 t. garlic, minced

2 t. coriander

2 t. cumin

2 onions, finely diced

½ t. red pepper flakes (optional)

2 lbs. frozen Organic chopped spinach

1 t. garam masala

¾ cup coconut milk

 

1.     Combine coconut milk, salt, turmeric, cumin, and cardamom together in large bowl to make a marinade.

2.     Place cubes of tofu into marinade and refrigerate for 2 hours or overnight in fridge

3.     Meanwhile, heat coconut oil in a wok and sauté the onions, ginger, and garlic.

4.     While that’s sautéing, pulse the spinach in a food processor until finely chopped. 

5.     Add the rest of the spices to the wok and cook for 5 minutes. If the onion, garlic mixture sticks to the pan, you can add a little water to the mixture. 

6.     In a separate, heavy, cast iron skillet, heat the sunflower oil until it shimmers. Test the heat by dropping one cube of tofu into the pan. It should immediately sizzle. Fry all of the tofu until golden brown on all sides. Drain on paper towel and set aside.

7.     Add the pureed spinach to the wok.  Add the coconut milk, and let cook for 5 minutes. Then add the fried tofu to the spinach mixture.

8.     Allow the mixture to cook for 1o minutes, to meld the flavors. Adjust seasoning to your particular taste.

9.     Serve with saffron rice.

Interview with Dr. Barbara Katz Rothman, author of “Bun in the Oven: How the Food and Birth Movements Resist Industrialization.”– 03.24.16

Barbara Katz Rothman, PhD, is Professor of Sociology, Public Health, Disability Studies and Women’s Studies at the City University of New York, where she runs the Food Studies concentration. Her books include IN LABOR; THE TENTATIVE PREGNANCY; RECREATING MOTHERHOOD; THE BOOK OF LIFE; WEAVING A FAMILY:UNTANGLING RACE AND ADOPTION, and LABORING ON, and the new BUN IN THE OVEN: How the Food and Birth Movements Resist Industrialization.  She is Past President of Sociologists for Women in Society; the Society for the Study of Social Problems, and the Eastern Sociological Society. She is proud recipient of an award for “Midwifing the Movement” from the Midwives Alliance of North America. 

Po Boy Tofu with Cajun Cashew Remoulade

1 cake extra firm organic tofu, pressed and cubed

Marinade

1 cup coconut milk

1 t. Old Bay Spice

1-1/2 TBS. Emeril Essence

½ t. salt

1 t. Cajun spice

Breading

½ cup Masa Harina

¼ cup GF Flour

¼ cup GF Bread Crumbs

1 -1/2 Tbs. Emeril Essence

1 t. Old Bay

1 t. lemon zest

Cajun Cashew Remoulade Sauce

1 lb cashews, soaked for 3 hours, then drained

2 cups water

juice of 2 lemons

2 t. Cajun spice

3 Tbs. Horseradish

1 t. salt

2 t. Jalapeno Hot sauce

¼ cup ketchup

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

Combine marinade ingredients and soak tofu cubes for 1 hour. In separate bowl, combine ingredients for the breading. Dredge tofu cubes into the breading. In heavy cast iron skillet, fry tofu cubes until golden brown on all sides.

In blender, mix ingredients for the sauce, and serve over tofu cubes. Garnish with chopped parsley

Interview with Lonna Gordon of Pediatrics at the Icahn School of Medicine at Mount Sinai – 03.17.16

Dr. Lonna P Gordon is an Assistant Professor of Pediatrics at the Icahn School of Medicine at Mount Sinai and an Adolescent Medicine Specialist at the Mount Sinai Adolescent Health Center.  She received her Doctor of Pharmacy from Florida    A& M University and her Doctor of Medicine from the University of South Florida.  Dr. Gordon  is passionate about child and adolescent obesity prevention and treatment and has led a variety of clinical and community interventions related to those subjects.  She also does research around the psychological and social implications of obesity during adolescence. 

Black Bean and Avocado Pinwheels with Lime-Cilantro Cashew Creme

For Pinwheels

Organic Whole Wheat Tortilla or Brown Rice Tortillas

1 can refried black beans

1 cup mild or medium salsa

2 cloves garlic, pressed or minced

¼ t. cumin

1/4 cup. cilantro, chopped

1 avocado, sliced

lettuce, baby or chopped

toothpicks

For Cashew Creme

1 cup cashews, soaked for 3 hours

¾ cup water

Juice from 1 lime

1 clove garlic

¼ t. salt

½ t. chili powder

½ t. paprika

1 Tbs. chopped cilantro

In large bowl, combine refried beans, salsa, cloves, cumin, and cilantro.  Spread a thin layer of the bean mixture over the whole tortilla. Lay of a few pieces of avocado across the tortilla, and cover with baby lettuce. Roll up into log shape. Space out 7-8 toothpicks, along the log, and cut on an angle.

To Make the Cashew Crème, drain the cashews and put into blender or food processor. Add the water, lime juice, garlic, salt, paprika, and chili powder. Pulse for a few minutes until completely smooth and creamy. Add the cilantro and mix in. Serve the Black Bean and Avocado Pinwheels with the Lime-Cilantro Cashew Crème on the side.

Interview with Chef Daniel Boulud – 03.010.16

Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of Saint-Pierre-de-Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.

 

Daniel Boulud’s New York City restaurants include his flagship DANIEL (1993), a Michelin starred Relais & Châteaux member; the elegant one Michelin star Café Boulud (1998) with its adjacent cocktail bar, Bar Pleiades; his contemporary Parisian bistro, db bistro moderne (2001); two Upper West Siderestaurant including the charcuterie-centric Bar Boulud (2008) and the Mediterranean themed Boulud Sud (2011). DBGB Kitchen and Bar (2009), situated downtown on the corner of Bowery and Houston, is chef’s relaxed restaurant where the French brasserie meets the American Tavern. Épicerie Boulud (2011), with locations across from Lincoln Center and within The Plaza Food Halls, is an eat-in and take-out market and café, with exquisite homemade and gourmet items from around the world. Beyond Manhattan the chef has created Café Boulud in Palm Beach (2003) and db bistro moderne in downtown Miami, Florida (2010). Boulud has extended his culinary reach internationally with db bistro moderne at Singapore’s Marina Bay Sands (2010), Bar Boulud London (2010) at the Mandarin Oriental Hyde Park, Café Boulud at the Four Seasons Hotel Toronto (2012), and Maison Boulud at the Ritz-Carlton Montréal (2012). In spring 2014 the Chef returned to Las Vegas and opened db Brasserie in partnership with The Venetian® Las Vegas. Additionally, in September 2014 he opened a second DBGB at downtown Washington D.C.’s CityCenterDC, and Bar Boulud at Boston’s Mandarin Oriental.

 

Boulud’s culinary accolades include James Beard Foundation awards for “Outstanding Restaurant,” “Outstanding Restaurateur,” “Best Chef, New York City” and “Outstanding Chef of the Year.” He has been named “Chef of the Year” by the Culinary Institute of America and Chevalier de la Légion d’Honneur by the French government. Restaurant DANIEL has been cited as “one of the ten best restaurants in the world” by the International Herald Tribune, has earned multiple Michelin stars and Wine Spectator’s “Grand Award”. In 2015 the World’s 50 Best Restaurants awarded Boulud the Diners Club® Lifetime Achievement Award for his success as a restaurateur, businessman, and ‘chef who is revered as one of the world’s finest.’ Boulud’s culinary style is reflected in nine cookbooks, including the definitive DANIEL: My French Cuisine (Grand Central Publishing, 2013) and his most recent My Best: Daniel Boulud (Ducasse Books, 2014).

Gluten Free Stuffed Mushrooms

50 Mushroom caps, (Silver dollar size) brushed and stems removed

2 cups chopped mushroom stems

¾ cup chopped celery,

2 cups chopped onion,

1 cup chopped red pepper

3 Tbs. chopped garlic

½ cup red wine, plus another ¼ cup for cooking

2 Tb Tamari

1 t. thyme

½ cup chopped parsley

½ cup chopped walnuts

¼ cup olive oil

S & P to taste

1 cup GF bread crumbs

¼ cup Parmesan cheese

 

1. Sauté onions in olive oil
2. When translucent, add celery. After 5 minutes, add garlic, peppers and chopped mushroom stems.
3. Add walnuts, parsley, thyme, tamari and ½ cup of the red wine. 
4. Add the GF breadcrumbs and parmesan cheese. Add S & P to taste
5. Stuff mushroom caps with filling.
6. Grease a baking pan or cookie sheet with butter or oil. Pour remaining ¼ cup of wine around mushrooms and put a small, thin, pat of butter on top of each mushroom, so it will melt as it cooks, and baste the mushroom. Bake at 375* oven  for 20 minutes.

Serve immediately!  
                                                                                                                                                                  

Interview with Gene Baur, President of Farm Sanctuary – 03.03.16

Gene Baur has been hailed as “the conscience of the food movement” by Time magazine. Since the mid-1980s, he has traveled extensively, campaigning to raise awareness about the abuses of industrialized factory farming and our system of cheap food production.

A pioneer in the field of undercover investigations, Gene has visited hundreds of farms, stockyards, and slaughterhouses, documenting the deplorable conditions that exist. His pictures and videos exposing factory farming cruelties have aired nationally and internationally, educating millions about the plight of modern farm animals.

Gene has also testified in courts and before local, state, and federal legislative bodies, advocating for better conditions for farm animals. His most important achievements include winning the first-ever cruelty conviction at a U.S. stockyard and introducing the first U.S. laws to prohibit cruel farming confinement methods in Florida, Arizona, and California. His efforts have been covered by top news organizations, including The New York Times, Los Angeles Times, Chicago Tribune, and The Wall Street Journal. Gene has published two bestsellers, Farm Sanctuary: Changing Hearts and Minds About Animals and Food (Scribner, 2008) and Living the Farm Sanctuary Life (Rodale, 2015), which he co-authored with Forks Over Knives author Gene Stone. Through his writing and his international speaking engagements, Gene provides simple actionable solutions coupled with a compassion-first approach to help us be the change we wish to see in treatment toward animals and in our food system.

Gene began his activist career selling veggie hotdogs out of a VW van at Grateful Dead concerts to fund farm animal rescues. Today, he serves as president of Farm Sanctuary, the nation’s leading farm animal protection organization, with shelters in New York and California. Providing rescue, refuge, and adoption for hundreds of farm animals each year, Farm Sanctuary shelters enable visitors to connect with farm animals as emotional, intelligent individuals. Gene believes these animals stand as ambassadors for the billions of factory farm animals who have no voice, and he has dedicated his career to advocating on their behalf.

Gene holds a bachelor’s degree in sociology from California State University, Northridge, and a master’s degree in agricultural economics from Cornell University. In 2015, Gene was granted an Associate appointment in Health, Behavior, and Society at Johns Hopkins Bloomberg School of Public Health. In this prestigious position, Gene is focused on implementing courses related to evidence-based work on diet and farming as it aligns to Farm Sanctuary’s goals of shedding light on factory farming’s threat to public health, the environment and animal welfare.

Roasted Tempeh with Miso-Tahini Glaze

Pre-heat oven to 400*

2 packages 3-Grain Tempeh

Olive oil

Glaze

2 t. minced garlic

2 t. minced ginger

2 t. white miso

2 t. tahini

1 Tbs. tamari

½ cup water

Cut the tempeh in half, and then in triangles. Then cut the triangles lengthwise in half, to make them thinner. Lay the pieces out on a cookie sheet, lined with parchment paper and greased with olive oil. Brush the tops of the tempeh with olive oil and roast in oven for 10 minutes, until golden brown.

Meanwhile, in food processor, puree all of the ingredients for the glaze.

Remove the tempeh from the oven and pour ½ of Miso-Tahini glaze on top of the tempeh pieces, distributing it evenly. Return to oven and bake for another 10 minutes.

Garnish with scallions. Serve with remaining glaze on the side.

Interview with Brett Tolley of Northwest Atlantic Marine Alliance and Slow Fish – 02.25.16

Brett Tolley is from a four-generation fishing family from Massachusetts. He is currently the Community Organizer for the Northwest Atlantic Marine Alliance, working at the intersection of marine conservation and social justice. He is on the board of directors for Farm to Institution New England (FINE) and serves on the core team helping to grow the Slow Fish USA network. He currently lives in Brooklyn, NY.

Vegetable Pad Thai Noodles

Ingredients:

• 14 oz. Pad Thai rice noodles (thin, flat linguini-like noodles)
• 5 eggs
• 2 Tbs minced garlic
• 1 Tbs. minced ginger
• 1 onion, chopped
• 4 carrots, cut into thin julienne strips
• 1 broccoli, cut into small florets
• 3 portobello mushrooms, sliced
• 2 cups bean sprouts
• 3 scallions, diced
• ¼ cup fresh cilantro
• 1 cup chopped salted peanuts
• 1 cake of extra firm tofu, cut into small cubes
• coconut oil for sautéing

• PAD THAI SAUCE:
• 2 Tbsp. tamarind paste (available at Asian/East Indian food stores)
• 2 Tbs. pineapple juice
• 1 Tbsp. Tamari
• 2 Tbs. fresh lime juice
• 3 Tbsp. sugar or honey

• lime wedges for serving

Preparation:

1. Either soak noodles in cold water for 1 hour to soften, or soak in boiling water for 10 minutes. Drain and rinse with cold water. The noodles are ready when they are al dente. They will finish cooking in the pan with the vegetables.
2. Meanwhile, in a small bowl, whisk together the tamarind, pineapple juice, tamari, sugar, lime juice and ½ cup of water. Set aside.
3. Preheat oven to 400 degrees. Press the tofu between 2 dish towels to remove the water. Cut the tofu into small cubes. Lay out on a well greased cookie sheet lined with parchment paper. Sprinkle tofu with garlic powder, ginger powder and salt. Bake for 10 minutes until golden brown on all sides. Splash with Tamari and bake for 5 more minutes, allowing the tamari to caramelize. Remove from oven and set aside.
4. Using a wok over medium-high heat, with 2 Tbs. coconut oil, add the onions, 1 Tbs. garlic and ½ Tbs. ginger. Cook for 3 minutes, then add the carrots. Cook for 5 minutes, and then add the broccoli. Add more coconut oil if necessary. Add the mushrooms and continue cooking until all of the vegetables are soft. Transfer the vegetables to a bowl.
5. Add another 2 Tbs. coconut oil to the wok. Add remaining garlic and ginger. Add the tofu and sear it with the ginger and garlic. Remove tofu and add to the bowl of vegetables. Now add the drained noodles and toss in the garlic and ginger to cover. Then add ¾ of the Tamarind sauce. Continue cooking, carefully tossing the noodles to cover with sauce, without breaking them.
6. In a separate pan, scramble the eggs well. Add them to the wok. Return the vegetables to the wok, and add the tofu and remaining sauce. Stir-fry everything together for 1 minute using 2 utensils and a tossing motion (like tossing a salad).
7. Add ¼ cup of water and reduce heat to medium, to prevent noodles from sticking to wok.
8. Add half the bean sprouts, half the peanuts and 2 Tbs. of the chopped cilantro. Toss everything together to incorporate.
9. Taste-test. Add more tamari if desired.
10. Place on a large serving platter, and garnish with remaining bean sprouts, cilantro, scallions and peanuts. Serve with lime wedges on the side.

Interview with Michelle Schwegmann author of Eat Like You Give A Damn – 02.18.16

Michelle Schwegmann is co-owner of The Herbivore Clothing Company, a vegan clothing, cookbook and lifestyle brand based in Portland, Oregon. Founded in 2002, Herbivore designs and makes clothing and accessories for people who like to fashionably proclaim their compassionate beliefs. Tee shirts, hoodies, belts, wallets, bags, cookbooks, body care and more are at their store in the vegan-minimall, and online at herbivoreclothing.com.

Michelle and her husband Josh Hooten are the authors of Eat Like You Give a Damn, a cookbook and guide for new vegans. They are parents to ten-year-old Ruby, whose daily vegan lunch you can see via the hashtag #rubybirdslunch. 

Red Lentil Soup with Lemon

3 cups red lentils, rinsed

6 organic potatoes, cubed

16 cups water

3 Tbs. olive oil                                                

2 onion, chopped                                             

4 carrots, chopped

1 organic red pepper                                                   

1 Tbs. chopped garlic

1 GF Vegetable Bouillon cube             

1 can diced organic tomatoes

3 Tbs. tomato paste or ketchup

1 Tbs. cumin

1 Tbs. dried mint          

1 t salt 

1 t. pepper

Lemon and Cilantro for Garnish

Rinse the lentils and put in a large pot with the water and potatoes, and bring to a boil. Meanwhile, sauté the onions and carrots in olive oil for 5 min. Add garlic and red pepper, and sauté for 5 more minutes. Add the vegetables to the pot of lentils. Add the cumin, bouillon, salt, and pepper. Simmer for 40 minutes until lentils and potatoes are soft. Add the diced tomatoes, and tomato paste. Puree soup with immersion stick, and taste. Adjust salt and pepper, as desired. Serve with fresh lemon wedges and chopped cilantro as garnish.