iEat Green with Bhavani

iEat Green - Earth In Mind - 09/27/12

My guest is David Orr, author of "Earth In Mind: On Education, Environment and the Human Prospect." This was the first book I read in graduate school that inspired me to re-think how we are educating our children. You won't want to miss this interview!

Kasha Varnishkes with Sautéed Onions and Portabella

Mushrooms

1 ½ cups Buckwheat (Kasha)

2 eggs

2 Tbs. olive oil

3 cups boiling water

¾ t. salt

4 large portabella mushrooms

2 onions- coarsely chopped

¼ cup olive oil

3 cloves garlic

1 Tbs. Shoyu or Tamari

1 bags Bow Ties- cooked in lightly salted water, drained, and then run cold water over it

½ cup chopped parsley- washed, dried, stems removed, and chopped finely

1 Tbs. cup aji marin (sweet rice wine)

S + P

Put 3 cups of water and salt into a large pot, and bring to a boil. Meanwhile, in large bowl, whisk the 2 eggs. Add the kasha, and coat with egg mixture. In large skillet, heat the olive oil. Add kasha mixture. and cook until it gets browned and crumbly. Add the kasha mixture to the boiling water, cover and simmer for 30 minutes.

In large skillet, sauté the onions and garlic in olive oil., Cook, until slightly browned. Add the portabella mushrooms, and sauté until soft. Add aji marin and Shoyu. Sauté until liquid is mostly absorbed.

In large bowl, combine kasha, bow ties and mushroom mixture. Season to taste with salt and pepper

iEat Green - PlayHarvest - 09/20/12

My guests this week are Perryne Lokhandwala and Paula Lee Poy of PlayHarvest. PlayHarvest is a grassroots organization focused on harnessing the creative force of community-based design, the dynamic power of outdoor play, and the energizing benefits of locally grown foods to motivate kids to live healthier, more active lives. Perryne Lokhandwala: Mrs. Lokhandwala holds a B.A. in Urban studies and an MSC in Planning. She has worked in the community development field for over seven years in areas such as economic development. She labels herself a play planner and loves all things related to playful design, environmental friendliness, and healthy living. Paula Lee Poy: Ms. Lee Poy (Co-Creator of PlayHarvest) is a Brooklyn community chef.  Her educational background includes studies in statistics, public health and culinary arts.  Professionally, she has worked in the food industry for over 8 years.  Each summer, she, alongside her husband, runs a healthy lunch program for a summer camp for underserved youth. Poached Ginger Pears *This recipe is wonderful all by itself, or it can be used as a filling in the below recipe. Ingredients 6 Organic Anjou, Bosc or Bartlett pears, peeled, cored and sliced (cut slices in half if using in torte) ½ cup apple juice 1-inch piece of ginger, peeled and cut into 6 rounds 1 cinnamon stick Dash of nutmeg Slow Cooker Place all ingredients in the slow cooker and turn it on. It will automatically turn itself onto warm when all the liquid is absorbed and the pears are soft. Remove ginger before serving. Stove Top Add all ingredients to a saucepot. Cover with lid and bring to a boil. Reduce heat to lowest setting. Simmer until the pears are soft and liquid is absorbed ________________________________________________________________________ Ginger Pear Torte Preheat oven to 350 ° Ingredients ¾ cup organic sugar ½ cup unsalted butter ½ t. vanilla ½  cup organic unbleached flour (sifted) ½ cup organic whole wheat pastry flour 1 tsp. baking soda Pinch salt 2 organic eggs 6 pears, peeled, cored and sliced juice of one half of a lemon Sugar and cinnamon Directions Cream sugar and butter in a bowl.  Add flour, baking powder, salt, vanilla and eggs.  Beat well. Spoon batter into 10-inch tart pan.  Drain any remaining liquid from pears. Decorate top of tart with pears and press lightly into batter.  Sprinkle lightly with sugar, cinnamon and lemon juice depending on sweetness of fruit. Bake for 50 minutes or until a toothpick comes out clean after inserting it into center of torte. Remove and cool to lukewarm and serve with whipped cream or ice cream.  Refrigerate or Freeze if desired.

iEat Green - The Good Life - 09/13/12

My guest this week is Sherry Ackerman. Sherry is the author of "The Good Life", which is a guide to finding personal freedom in one's life and a blueprint for a sustainable and fulfilling lifestyle.

Roasted Tempeh with Cashews and

Summer Squash Medley

1 cake organic 3 grain Tempeh

(plain can be used)

1 Tbs olive oil

2 Tbs Tamari

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

2 carrots, cut into julienne strips

1 head broccoli

1 summer squash

1 cup string beans

½ red pepper

3 baby bok choy, chopped

2 small fennel bulbs, sliced

1 cup snow peas

1 long Japanese eggplant, cubed

½ yellow or orange pepper

ginger, 1 inch piece grated

4 cloves garlic

olive oil or safflower oil

3 Tbs. tamari (to taste)

1 Tbs. Dark sesame oil

2 Tbs. Aji Marin

1 cup cashews

¼ cup chopped parsley

1 t. hot sesame oil

Cut tempeh into quarters, then cut down the middle horizontally, then cut into cubes. Place tempeh on cookie sheet, covered with parchment paper, and toss gently with 1 Tbs. olive oil, careful not to break the pieces. Roast the tenpeh in 400’ oven for 15 minutes until golden brown on all sides. Remove from oven and toss with 2 Tbs tamari.

Cover bottom of wok with oil. When oil is hot, add the onions, fennel and carrots. Add the garlic and ginger. Continue cooking at med. high heat, stirring constantly for 5 minutes. Add more oil (or water to steam) if needed. Then add the eggplant and cook for 5 more minutes. Add more olive oil if necessary. Add the broccoli. and string beans, stir for a few minutes, then add the peppers, summer squash, and bok choy. Again add more oil or water if necessary. Cook for a few minutes more, than add the mirin and tamari. Add the snow peas, sesame oil and hot sesame oil. Add more tamari and dark sesame oil for taste. Add cashews and chopped parsley.

iEat Green - Annie McShiras - 09/06/12

My guest will be Annie McShiras. Annie is the Development Director of the Responsible Endowments Coalition, an organization that works to build and unify the college and university-based responsible investment movement, challenging universities to invest their money in more socially and environmentally just ways. In addition, Annie is also a member of the SolidarityNYC collective, an organization committed to building a solidarity & cooperative economy in New York. A "Think Outside of the Box" organization!

Corn-Encrusted Tofu Medallions with Fire Roasted Heirloom Tomatoes and Jalapeno Peppers

1 cake extra firm organic tofu, sliced ¼” thick, into 10 slices

1 cup ground organic corn flakes

zest of 1 lime

1 egg white

¼ t. salt

¼ t. cumin

¼ t. pepper

Olive Oil

1 onion, chopped

12 small yellow tomatoes

6 red heirloom tomatoes

1 t. cumin

½ cup corn kernels

1 finely chopped jalapeno pepper

1 Serrano pepper

1 Poblano pepper

1 Tbs honey (optional, if tomatoes aren’t sweet)

juice of 1 lime

1 organic red pepper, cut into large pieces

1 t. minced garlic

¾ t. salt

1 Tbs. chopped cilantro, or parsley

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

Combine ground corn flakes, lime zest, ¼ t. cumin, salt and pepper in a shallow dish. Dip tofu into beaten egg white and then bread both sides of the tofu with the mixture.

Cover bottom of heavy skillet with olive oil. When oil is hot, sauté all the pieces of tofu until golden brown on both sides. Squeeze juice from ½ of a lime onto tofu medallions. Remove from pan and place on paper towel to absorb oil.

Place tomatoes on cookie sheet, and place under Broiler about 3-4” from flame. When they begin to blacken, turn over and do the other side. Remove stems, tomatoes will fall apart, reserve in bowl, along with the juice.

Wipe out skillet to clean. Add olive oil to cover the bottom of skillet and sauté onions on medium heat for 5 minutes, until they start to brown.

Add peppers, garlic and cumin, cook for 5 minutes. Add tomatoes, corn, salt and pepper.  Cook for 5 more minutes, until sauce thickens. Add cilantro and juice from remaining ½ lime. (add honey if desired)

Arrange tofu cutlets on platter and cover with sauce. Garnish with chopped cilantro or parsley.

iEat Green - Dan Morrison - 08/29/12

My guest is Dan Morrison. Dan is the Founder and CEO of Citizen Effect, a nonprofit organization that provides citizen philanthropists with the tools and networks to execute community development projects around the world.

Gazpacho-Watermelon Soup

1 Cucumber 2 Red Peppers or a combination of peppers 1 Vidalia Onion 3 Tbs. Olive Oil ½ -1 Jalapeño Pepper ¼ cup celery 1 Beet, peeled and cut into chunks 4 cups fresh Heirloom Tomatoes (seeds removed) 4 cups chopped Watermelon 4 Tbs. Fresh Dill - Chopped 4 Tbs. Fresh Parsley – Chopped 2 t. salt Juice from 1 Lemon Juice from 1 Lime Fresh Pepper to taste 2 Tbs. White Balsamic Vinegar Pulse the first 7 ingredients in a food processor until well blended. Add the Heirloom Tomatoes and Watermelon and continue to pulse. Add the dill, parsley and salt to taste. Add the fresh squeezed lemon, lime and pepper to taste. Add the White Balsamic Vinegar. Adjust salt and pepper to taste. (may add water if you want it thinner) *If your food processor is not large, you may have to do it in batches and mix in a large bowl.

iEat Green - Farms and Rooftops - 08/22/12

My guest is Gwen Schantz. Gwen is an experienced urban farmer, a long-time sustainable food advocate, and the co-founder of the Bushwick Food Cooperative & CSA. Gwen is also Co-Founder and Chief Operating Officer of Brooklyn Grange. Brooklyn Grange is not your typical farm. In fact, it is a self-sustaining organic farm with over two acres of rooftops under cultivation in Brooklyn and Queens.

Corn Chowder

What to do with all the leftover corn from your party? Make some chowder! It's also a great way to use up some of the leftover crudités and veggies. Ingredients

10 ears cooked corn 1 large sweet onion 1 Tbs chopped garlic 1 cup chopped celery 1 cup chopped carrots 1 cup chopped red pepper Olive oil for sautéing 12 potatoes (2" size) cubed 2 Tbs chopped parsley 1 can coconut milk 2 tbs flour 2 Tbs coconut milk 3 t. Salt 1/2 t. White pepper 1/2 nutmeg 1/2 t. Red pepper croutons for garnish Chopped parsley for garnish

To start, Remove the corn from the cobs and boil the cobs in 20 cups of filtered water with 2 t. Of salt and 1 bay leaf. Reserve the corn kernels for later. Add the potatoes to the pot and simmer for 20 minutes, until potatoes are soft. Meanwhile, sauté The onion in a heavy skillet for 5 minutes. Add the celery, garlic and carrots and cook another 5 minutes. add the peppers and cook another 5 minutes. Add the corn kernels and continue sautéing for 5 more minutes Remove corn kernels and bay leaf from soup pot. Purée 1/2 of the potatoes in pot, either by inserting an immersion blender into the pot and puréeing it partially, or removing 2 cups worth of potatoes and blending in food processor and adding it back to pot. Add the sautéed veggies to the soup. Add remaining teaspoon of salt, the pepper, nutmeg, and red pepper flakes. In the sauté pan, make a rue by adding the 2 Tbs of coconut oil and whisk in the 2tbs of white unbleached flour (you may use gluten-free flour if needed). Add the coconut milk to the rue, whisking constantly until blended. Add 2 cups of soup broth to this mixture, continuing to whisk constantly, preventing lumps from forming. Add the rue mixture back into the soup pot and continue cooking soup for 30 more minutes, allowing it to thicken. Keep stirring, Being careful not to let it stick to the bottom. Serve in bowls with croutons and parsley as garnish.

iEat Green - Rebuilding Harlem - 08/15/12

This week, my guest will be Rebecca Johnson. Rebecca is the Nutrition Specialist at Harlem Children's Zone. Harlem Children's Zone, is called "One of the most ambitious social-service experiments of our time," by The New York Times. It is a unique, holistic approach to rebuilding a community so that its children can stay on track through college and go on to the job market. Rebecca is also the Founder & CEO at Celebrevents, a Manhattan-based event company specializing in corporate events, cooking classes and sustainable themes. ___________ Green Gazpacho Soup Serves 6-8 Ingredients 4 cups chopped Green Heirloom Tomatoes, all sizes 2 Cucumbers - peeled, seeded, and diced 2 Limes – juiced 3 Garlic cloves 1/2 Cup Fresh Cilantro Leaves 1 Small Jalapeño 2 Green Pepper 2 Ripe Avocados – add extra virgin olive oil if the avocados aren’t ripe enough – it m2 Green Onions – sliced, including green tops ½ t ground cumin 3 Tbs Olive Oil 3 Tbs Red Wine Vinegar 1 cup water ¼ cup parsley Salt and White Pepper to taste – start with ½ teaspoon salt Fresh Cilantro for Garnish Pulse the first 7 ingredients in a food processor until well blended. Add the avocados and green onions and pulse some more. Add the fresh squeezed lime juice, vinegar, cumin, olive oil, pasrsley and salt and pepper to taste. Blend. Garnish with cilantro. ( tortilla chips optional)

iEat Green - The Backyard Homestead - 08/08/12

This week, my guest is author and homesteader, Carleen Madigan. Before becoming an editor at Storey Publishing, Carleen was managing editor of Horticulture magazine and lived on an organic farm outside Boston, Massachusetts, where she learned the homesteading skills described in her book: The Backyard Homestead: Produce All The Food You Need on Just a Quarter Acre!

iEat Green - SustainAbility Farm - 08/01/12

My guest this week will be Wendy Kaplan, founder of SustainAbility Farm, a one-acre farm at the Planting Fields Arboretum State Historic Park in Oyster Bay, Long Island. The farm was started as a way for Wendy's daughter, Rachel who is autistic to get her independence. Wendy & Rachel come six days a week. They are joined by a group of approximately 10 adults with autism and other developmental disabilities as well as their helpers: their parents or companions. The farm provides local produce to a community organization and also sells the produce from their small farm stand. Peruvian White Lima Beans with Zucchini & Saffron

2 cups Peruvian Lima Beans, cooked according to directions 1 large onion, chopped 4 carrots, chopped in large chunks 2 zucchinis, or  1 zucchini and 1 summer squash ½ pint grape tomatoes, cut in half olive oil 1 teaspoon saffron threads, in 1/3 cup boiling water 2 teaspoons chopped Garlic ¼ teaspoon Chinese 5 Spice 2 Tablespoons chopped fresh cilantro 2 Tablespoons chopped fresh parsley salt to taste

Sauté onions and carrots in Olive Oil and cook until onions are translucent.  Meanwhile, in Pyrex measuring cup, pour 1/3 cup of boiling water over the saffron threads and let stand for 5 minutes. Add zucchini to the onions and carrots and cook for 5 more minutes. Add the grape tomatoes, Peruvian Beans and garlic. Add the saffron water and Chinese 5 Spice. Cover and let simmer for 10 minutes, stirring often. Add the cilantro and parsley and salt to taste.

iEat Green - Roger Doiron - 07/25/12

Roger Doiron is a garden activist, writer, speaker and founder of Kitchen Gardeners International, a network of over 25,000 people from 100 countries who are growing their own food and helping others to do the same. He is best known for having started and led the successful online campaign for a new kitchen garden at the White House, a campaign which attracted over 100,000 petition signatures and global media coverage and has been called "one of the ten most inspiring people working in sustainable food" by Fast Company magazine. He was also a chosen as a Food and Community Fellow in 2007.

Although grounded in his own local food system, Doiron remains interested in and connected to international food issues. Doiron first became involved in food issues in Europe as head of Friends of the Earth’s European office in Brussels during the 1990s at the height of the Europe’s mad cow furor. He was also part of the American NGO delegation to the last UN World Food Summit. Doiron is a Phi Beta Kappa graduate of Holy Cross College and holds a Masters of International Relations degree from the Fletcher School of Law and Diplomacy. ____

Glazed Tofu Medallions with Portobello Mushrooms

in Red Wine Sauce

6 servings

Ingredients

1 cake, Organic Extra Firm Tofu, sliced 1/4” thick

1 ½  t. dried thyme

½ t. garlic powder

½ t. salt

¼ t. pepper

3 t. olive oil

2 tbs. Balsamic Vinegar

2 tbs. honey

Sauce

1 Spanish onion, peeled and chopped

4 cloves garlic

1 pt cherry tomatoes

3 Tbs Balsamic Vinegar

1 cup red wine

2 cups sliced Portobello mushrooms

1 t. salt

Fresh ground pepper

2 Tbs chopped parsley

Directions

Make a mixture of the thyme, garlic powder, salt and pepper.  Sprinkle on tofu cutlets and sauté cutlets in olive oil.  Make a reduction of the 2 Tbs Balsamic and honey and brush on sautéed cutlets. Cut the tofu on the diagonal to create triangles. Meanwhile, make a sauce of the onions, garlic, tomatoes, mushrooms, red wine, Vinegar, S & P and parsley. Cook for 10 minutes. Pour sauce over tofu cutlets and serve immediately.