iEat Green with Bhavani

iEat Green - 05/23/13

My guest this week is Mark Dunlea, the Executive Director of the Hunger Action Network of New York State. Mark is a community organizer and long time anti-poverty, food justice and peace advocate. Mark’s degree as a lawyer, informs the work he does in advocating for a just Food and Farm Bill, and his work with the New York State Office of Temporary Disability Assistance. In addition to his food justice work, Mark is the Co-Founder of New York and National Public Interest Group, New York State Greens, and works toward environmental sustainability. _ Baked Stuffed Baby Eggplant Pre-heat oven to 375 degrees. Ingredients 6 baby eggplant 1 can Aduki beans, drained and rinsed 1 onion, chopped 2 carrots, diced 2 Tbs. dill ¼ t. dried thyme 1 cup broccoli, small florets 1 cup cauliflower, small florets 4 white mushrooms, chopped 1 portobello mushroom, chopped Olive oil 3 Tb. tamari 1 t. salt 1 cup cherry tomatoes , halved 2 Tbs. balsamic vinegar 2 Tbs. chopped parsley ¾ cup walnuts, chopped 1. Cut eggplant in half lengthwise. Brush with olive oil. Lay face down and roast in 400 degree oven for 15 minutes 2. Meanwhile, sauté onions in olive oil till translucent. Add carrots. Then add broccoli and cauliflower. Cook for 5 more minutes. 3. Add Aduki beans, cherry tomatoes and mushrooms. 4. Add dill, thyme, tamari, salt, and balsamic vinegar. Continue cooking for 5 more minutes. 5. Add parsley and walnuts and season to taste. 6. Hollow out eggplant boats and fill with vegetable mixture. 7. Bake at 375 for 20 minutes. 8. Serve over Saffron Quinoa or Rice Pilaf.

iEat Green - 05/16/13

An Interview with Lindsey Lusher Shute, Executive Director & Co-Founder of the National Young Farmer’s Coalition

This week, my guest is Lindsey Shulte, a woman who is working hard to help young people who want to be farmers, get started. Increasing the number of young farmers in this country is so important, if we want to turn around our Industrial Agricultural practices and return to growing food in harmony with the earth. Her organization is called The National Young Farmers Coalition, and they are dedicated to helping young farmers get a start through changing the legislation that creates the policies. Please join me for an insightful conversation about the trials and tribulations of getting started as a farmer.

Gluten-Free, Vegan Corn Bread

Preheat oven to 375°

Ingredients

2 Tb. ground flax seeds

2 Tb. apple cider vinegar

¼ cup water

½ cup Pamela’s bread flour

½ cup Pamela’s cake flour

1 cup organic cornmeal

¼ cup organic sugar

4 t. baking powder

¾ t. salt

1 cup corganic oconut milk

¼ cup organic coconut oil

¾ cup frozen or fresh corn kernels

Directions

Soak the Flax seeds in 2 Tbs. Apple Cider Vinegar and ¼ cup of water. Let sit for 5 minutes.

In large bowl, mix the dry ingredients together.

In mixer, combine the coconut milk with the coconut oil. Add the flax seed mixture. Then, with mixer on low speed, gradually add the dry ingredients. Last, add the corn kernels, and just mix enough to incorporate.

Spray the bottom of a 8”x 8” or 7”x 9” Pyrex dish, and pour the corn batter into it. Smooth out the top with a rubber spatula. Bake at 375 for 25 minutes. Test with a toothpick in center of bread. It is done when the toothpick comes out clean.

iEat Green - 05/09/13

This week, my guest is Gary Oppenheimer, the founder of Ample Harvest, a very cool organization that connects home gardeners with food pantries. What started as an idea only 5 years ago, has blossomed into a national organization with connections being made in every state. Please join me on Thursday at 10 am EST, as we discuss the work of Ample Harvest, where it is going and how you can get involved. Mediterranean Vegetables with Tempeh Serves 8 3 soy tempeh, cut into cubes 1 onion, chopped 3 carrots 1 broccoli 1 cauliflower 2 peppers 2 Tbs. chopped garlic 2 tbs. chopped dill for tempeh 1 lg. can fire roasted tomatoes 1/4 cup dill 1/4 cup chopped parsley and 1 Tbs. parsley 1 bunch asparagus 1/4 cup kalamata olives, cut in half 2 Tbs.capers 1/4 cup white wine 1 can artichoke quarters Salt and pepper to taste Cut tempeh down the middle horizontally, then cut into quarters and then cubes. Bake tempeh on well-oiled roasting pan in a 425-degree oven, until golden brown on all sides. (about 15 minutes) Remove tempeh from oven. Meanwhile, in medium sauce pan, sauté ½ of the onions in a little olive oil, with 1 Tbs. chopped garlic. Add the roasted tempeh to this mixture. Add 1 can fire roasted tomatoes, 1 Tbs. chopped parsley and 2 Tbs. chopped dill. Add ¼ cup white wine, and let simmer for 30 minutes. Meanwhile, cover bottom of wok with oil. When oil is hot, add the remaining onions and carrots. Add 1 Tbs. garlic, and sauté for a few minutes. Then add the broccoli and cauliflower. Continue cooking at med. high heat, stirring constantly for 5 minutes. Add more oil (or water to steam) if needed. Then add the peppers and cherry tomatoes. Cook for a few minutes more, then add the remaining 2 Tbs. of white wine and asparagus. Then add 2 Tbs. dill, ¼ cup of parsley and the artichokes. Lastly, add the capers, and olives. Season with salt and pepper to taste. Gently stir in the tempeh mixture to finish. Serve with Quinoa Pilaf or Forbidden Rice.

iEat Green - 05/02/13

This week, my guest is the award-winning, Long Island film-maker Byron Hurt, whose documentary, Soul Food Junkies, has been passionately changing the way people see their diets. Last month, I had the privilege of attending a screening of the film and shared in the laughter and joy as the concerns of the soul food diet was laid out in front of us. This film talks to its audience in a participatory way,  and raises the concern of what a high fat, low vegetable diet, can do to one’s body. Please join me as I talk with Byron about his inspiration in making the film and his future, upcoming projects. Miso Soup with Wakame 16 cups water 1 Tbs bonito flakes (in tea ball) optional, made from fish ¼ cup wakame (dried seaweed) soaked in 1 cup of warm water. 5 cloves garlic 1- 2”-3” piece of ginger 2 organic onions, chopped 1/2 package organic tofu (firm or soft) cut into small cubes ¾ cup white ¼ cup red miso Fill large pot with 16 cups water. Add onions and carrots, garlic and ginger. Meanwhile, place 1 Tbs bonito flakes in tea ball or wrapped in cheesecloth and tied with string. Add bonito flakes to soup pot, and bring to a boil. Reduce heat and simmer for 20 minutes. Add tofu. Drain wakame and add to soup. Cook for another 10 minutes. Place the miso in Pyrex measuring cup, and add 1 cup of broth. Mix the miso with the broth, until it dissolves. 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! Can add noodles and more assorted vegetables if desired.

iEat Green - 04/25/13

This week, my guest on my radio show will be Ellen Kamhi, the Natural Nurse. Ellen is a colleague of mine and has her own show on PRN, which airs every Tuesday at 10am EST. I’m thrilled to have her join me this week and talk about all the amazing work she is doing. This weekend, Ellen is hosting an herb walk through Chinatown,which promises to be an informative and enlightening experience. If you are free, I really recommend you going. I hope you can tune into our show and take part in all that Ellen as to offer. Baby Arugula Salad with Beets, Gorgonzola Cheese and Candied Pecans *Preheat oven to 325’ 1- 1 lbs. box of Baby Arugula 8 oz Gorgonzola cheese 1 Bag of Whole Pecans 1 Tbs olive oil ½ cup sugar ½ t. salt 2 Beets, boiled until soft 1- Bag of dried Cranberries (12 oz.) Start by toasting Pecans. Mix sugar and salt together in plastic bag. Toss pecans with olive oil and add to plastic bag. Shake them and bake for 30 minutes, stirring them after 15 minutes. Wash and spin dry Arugula . Wearing gloves, peel beets and cut into cubes. Crumble cheese. Toss Arugula with dressing (recipe below) Garnish with beets, cheese and pecans. Balsamic Vinaigrette- approx. 2 cups ½ cup Balsamic Vinegar 1 ½ cups Extra Virgin Olive oil 5 cloves garlic 1Tbs. stone-ground mustard ½ Tbs. Shoyu or Tamari ¼ t. pepper ¼ t. salt ¼ cup chopped fresh parsley and any other fresh herbs you like Start by pulsating the garlic in a food processor, add the parsley and pulsate some more. Add the balsamic vinegar, mustard, Shoyu, and S + P. Last, add the olive oil into the food processor, by pouring it through the opening in the top, in a thin stream, while the machine is running. This will cause the mixture to thicken, similar to mayonnaise.

iEat Green - 04/18/13

This week, my guest on the Progressive Radio Network is Melissa Kogut, the Executive Director of Chef’s Collaborative, another organization that is changing the way people eat. Most of you probably are not aware of this organization, because it mainly serves chefs, but since we all eat out so much, you have probably benefited from the work they do in chef education. Chef’s Collaborative has played a big part in raising the awareness of chefs to purchase sustainably raised meats, local and seasonal agriculture, wild fish that is not endangered, and antibiotic free and hormone free dairy. Knowing where your food comes from, is a shared motto to those chefs from Chef’s Collaborative and Slow Food alike! They also just came out with a wonderful cookbook that includes recipes from chefs from across the country that are committed to local and sustainable ingredients. Listen in, to what promises to be an enlightening conversation. Sesame Tofu with Japanese Vegetables in Miso Glaze 2 cake extra firm organic tofu, cut into cubes 1 cup sesame seeds 1 onion, cut in half, then sliced into crescent moons 2 carrots, cut into matchsticks 1 head broccoli, cut into floret’s ½ red pepper, cut into thin slices ½ yellow pepper, cut into thin slices ½ orange pepper, cut into thin slices 8 oz shitake mushrooms, sliced 2 baby bok choy, cut into bite size pieces 1 bunch asparagus, cut on the angle into 1 ½ “ pieces 1 cup snow peas ginger, 1 inch piece grated 4 cloves garlic, minced olive oil or safflower oil 1 Tbs.. tamari (to taste) 1 Tbs. Aji Marin For Miso Glaze: Mix the following together; 2 Tbs. white miso 2 Tbs. Tamari 1 Tbs. Aji Marin 2 Tbs. water Lay out tofu cubes on dry towel, cover with another towel, and press lightly, to dry. Put sesame seeds in shallow dish, and roll the tofu cubes in them to cover. Cover bottom of wok with oil. When oil is hot, add the tofu. Allow the sesame tofu to become golden on one side, then turn to become golden on other side. Remove tofu and sesame seeds that have fallen off, from wok, and place on paper towel to absorb the oil. Clean out the wok, and wipe with paper towel. Add fresh oil to the wok. When hot, add the onion and cook for a few minutes. Then add the carrots, garlic and ginger, Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the broccoli., peppers, and mushrooms.. Cook for 5 minutes, then add the bok choy and asparagus. Remove vegetables from wok and put in large bowl. Return tofu to the wok, and sprinkle with 1 Tbs. tamari and 1 Tbs. Aji Mirin. To sear the tofu. Add the vegetables back to the wok and toss with the tofu. Add the snow peas, and cook for 1 more minute. Add the miso glaze and toss to cover. Serve with Brown Rice Pilaf or Sesame Soba Noodles.

iEat Green - 04/11/13

My guest this week is Toyin Coker, a mover and a shaker from Toronto! I met Toyin this past Fall at Terra Madre in Italy, and I knew by listening to her comments, that she was someone I wanted to interview. The work she is doing in buildingcommunity through events and Permaculture, while educating people about our food system and the politics around food, is truly inspiring. Polenta Encrusted Vegan Chili Casserole To Make the Chili: 1 can organic pinto beans 1 can organic red kidney beans 1 can organic black beans ½ can small tomato paste 1 organic onion, chopped 2 cups assorted organic peppers, chopped 2 cloves garlic 1 can organic fire-roasted diced tomatoes 1 cup frozen organic corn 1 t. salt 1 t. chili powder 2 t. cumin 1 recipe of Ground tempeh (see below) Olive oil In large pot, sauté the onion in oil for 5 minutes and then add the red pepper and garlic. After 5 minutes, add the remaining ingredients. Let simmer for 15- 30 minutes. Adjust spices to taste. To Make the Ground Tempeh: 1 package tempeh, 1 onion, chopped 1 red pepper, chopped ¼ cup cilantro, chopped ½ t. chili powder ½ t. smoked paprika ½ t. cumin powder 2 cloves garlic Olive oil Salt and pepper In heavy skillet, sauté onion in oil for 5 minutes. Add red pepper and cook for another 5 minutes. Add crumbled tempeh and cook for 15 minutes at medium-high heat, careful not to let it burn but trying to get the tempeh crispy. Add seasonings and cilantro. Add salt and pepper to taste. Add tempeh mixture to chili. To Make the Polenta 1 organic vegetable bouillon cube (gluten-free if needed) 3 cups fine cornmeal 8 cups water ¼ cup pickled jalapeno peppers, chopped 6 or more mild (or hot) cherry peppers (bottled in vinegar), chopped 1 cup frozen organic corn Salt and pepper Parsley or cilantro for garnish Bring water to a boil with bouillon cube in a medium-size heavy saucepan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes. Turn heat to low. Cook for at least 30 minutes, stirring every 10 minutes or so. If polenta becomes too thick, add 1/2 cup water at a time, stirring well. Continue cooking and add up to 2 more cups of water as necessary, to keep polenta soft enough to stir. Add salt and pepper to taste. Add chopped jalapenos and cherry peppers. Stir to combine. To Assemble to Casserole: Preheat oven to 375 ˚. Spray a large lasagna or casserole pan with oil. Spread half of the polenta mixture on bottom of casserole pan. Wet your hands slightly, to prevent the polenta from sticking to your hands, while spreading out the mixture. Bake polenta for 10 minutes at 375 ˚. Remove from oven and let sit for 10 minutes. Add chili to casserole. Top with remaining polenta. Press down again with wet hands to smooth out polenta. Brush with olive oil. Bake at 375 ˚ for 20 minutes.

iEat Green - 04/04/13

This week, my guest are Julie Cerny and Anna Hammond from The Sylvia Center, which is a non-profit organization dedicated to teaching young people about cooking and where their food comes from. They own the Katchkie Farm in Kinderhook, New York, which supplies all of the food needed for the classes and many farmer’s markets as well. Please join me as we learn more about The Sylvia Center and Katchkie Farm.

iEat Green - 03/21/13

My guests are Priscilla Timberlake and Lewis Freedman, authors of a new cookbook called The Great Life Cookbook. This book focuses on whole foods, vegan and gluten free meals for large gatherings. I’ve tried some of the recipes and they are wonderful!

Priscilla Timberlake

As a mother of four, she has spent a lot of time in the kitchen. Priscilla enjoys teaching cooking classes at home and at our local cooperative market. She teaches personal growth and wellness classes at Cornell University. Priscilla loves connecting with students from all over the world. She is also an ordained minister of the healing arts.

Lewis Freedman

In addition to being a dad, and a Registered Dietitian, he also teaches yoga and stress management classes at Cornell University. As an instructor in the online Certificate in Plant-Based Nutrition program by eCornell and the T. Colin Campbell Foundation, Lewis is directly involved with the growing global movement toward embracing a whole food plant-based diet.

Arame Salad with Edamame

1 package Arame – soaked in warm water for 10 minutes and then drain ( save soaking water) 2 carrots- cut into julienne strips 1 Large or 2 small onions- cut into slivers 1 cup shelled edamame Tamari to taste 2 Tbs Mirin 1 t. grated ginger 2 cloves garlic, minced 1 t. dark sesame oil Olive Oil Cover bottom of heavy skillet with oil. Sauté onions for 5 minutes and then add carrots, garlic and ginger. Cook for another 5 minutes. Add drained Arame and sauté for another 5 minutes. Add ½ cup of the saved water and cover, simmer for 10 minutes. (Add more water as needed). Add 1 cup of edamame and simmer for 5 more minutes. Add the tamari, mirin and dark sesame oil. Adjust for taste. Can be served at hot, at room temperature, or as a salad.

iEat Green - 03/14/13

An Interview with Darina Allen, Owner of Ballymaloe Cookery School

This week, I am very excited to bring on a guest I met this year at Terra Madre. Darina Allen is the president of Slow Food in Ireland and the founder of the Ballymaloe Cookery School. The work she is doing in Ireland is truly inspiring.

Vegan Pear Torte

Ingredients ¾ cup maple syrup ½ cup unrefined coconut oil ½ t. vanilla zest from one lemon ½ cup organic unbleached flour ½ cup organic whole wheat pastry flour 1 tsp. baking soda Pinch salt 2 Tablespoons ground flax seeds 2 Tablespoons apple cider vinegar 2 pears, peeled, cored and sliced juice from one lemon, maple syrup granules and cinnamon Directions Cream coconut oil in mixer, until smooth. Add maple syrup. Add vanilla and lemon zest. In small bowl, make a mixture of the ground flax seeds and the apple cider vinegar. Let stand for 5 minutes until thickened, and then add to wet ingredients. In separate bowl, combine flours, baking soda, and salt. Add to mixer, one scoop at a time. Spoon batter into 9 or 10” fluted torte pan. Decorate top with pears and press lightly into batter. Sprinkle lightly with maple sugar granules and lemon juice. Sprinkle with cinnamon. Bake for 35-40 minutes, until pears are soft and cake is set.