iEat Green with Bhavani

I Eat Green

Josh Viertel, the President of Slow Food USA. Slow Food is a non-profit organization, with thousands of members around the world, that links the pleasure of food with a commitment to community and the environment. As most of you know, I am a co-chair of my local chapter, Slow Food Huntington, so Slow Food is very close to my heart, and I am thrilled to have Josh join me on the show. Peking Mochi Mochi is a Japanese rice cake made of glutinous rice, which is pounded into paste and molded into shape. You can fry it or bake it. Pre-heat oven to 450 degrees. 1- 12 oz package of Mochi- cut into1” squares 1 cup dried shitake mushrooms (or assortment) 2 carrots, chopped 1 onion, chopped 2 t. chopped garlic 2 t. grated ginger ¼ cup, plus 1 TBS reserved mushroom water 1 t. honey 3 Tbs, plus 1 Tbs Tamari 1 ½ t. organic corn starch 1 Tbs aji Mirin 1 ½ t. dark sesame oil ¼ t. hot sesame oil (or 1/8 t red pepper, optional) 2 scallions 1 Tbs chopped cilantro 1 cup baby spinach leaves ½ cup finely shredded bamboo shoots 1 Tbs chopped cilantro Olive oil Bake Mochi at 450 degrees on a cookie sheet, lined with parchment paper for 8 minutes, until puffed up. Cut each piece into 4 strips. Place dried mushrooms in small bowl and cover with boiling water. Let sit for 20 minutes. Meanwhile, in a large cast iron pan, sauté onion in olive oil for 5 minutes. Add carrots and sauté for 3 more minutes. Drain mushrooms and reserve soaking liquid. Chop the mushrooms and add to carrots and onions. Add ginger and garlic. Add mochi strips. Add 3 Tbs of tamari, the mirin, and ¼ cup of mushroom broth. Make a paste with the corn stach, the 1 Tbs tamari, honey, and 1 tbs of mushroom water. Add to pan of vegetable. Add spinach and bamboo shoots. Add dark sesame oil, hot sesame oil, and scallion. Remove from pan and garnish with cilantro.

I Eat Green

Liana Hoodes is director of the National Organic Coalition (NOC), a national alliance of organizations working to provide a "Washington voice" for farmers, ranchers, environmentalists, consumers and progressive industry members involved in organic agriculture. The coalition seeks to work cooperatively with, and add value to, existing organic and sustainable agriculture organizations, networks and coalitions to ensure a united voice for organic integrity. Their website can be found out www.NationalOrganicCoalition.org Japanese Dressing Ingredients 1 stalk celery 1 Onion Juice of ½ lemon Juice of ½ orange 1“ piece of ginger white pepper (touch) ½ cup. Brown Rice Vinegar ½ cup tamari 1 ¼ cup canola oil 4 Tbs Ketchup Pulse in Food Processor, ginger, onion, and celery, add remaining ingredients and process until smooth. Sautéed Greens 2 Large bunches of Greens, such as; Broccoli Rabe, Collards, Swiss Chard, Kale cut into 1” strips with hard center rib removed 2 Tbs Olive Oil 1 Tbs chopped garlic 1 t. chopped ginger (optional 2 Tbs White Wine or Aji Mirin Salt or Tamari to taste Water if needed Bring a large pot of lightly salted water to a boil. Blanch the greens by putting them into the boiling water for 2 minutes. Drain and submerge in a bowl of cold ice water. Drain again. In large skillet or wok, heat oil and add garlic, (and ginger if using) careful not to let it burn. Immediately add the greens and coat with oil. Add wine and salt to taste or Mirin and Tamari to taste, depending on whether you want an Italian flavor or Asian flavor.

I Eat Green

I Eat Green

I Eat Green

Mark Muller; director of the Food and Society Fellows Program at the Institute for Agriculture and Trade Policy. He provides guidance and coordination to the program's 23 fellows working on food policy issues around the country. The program promotes communications and policy advocacy efforts, that further healthy and sustainable food systems. Mark has worked on a variety of food systems issues, including promoting agricultural policies that are more effective for human health, farmer income and the environment; developing regional food systems; diversifying Midwest agriculture; and advocating for farm-based renewable energy production. He helped to found the Sow the Seeds Fund, a collaborative effort that raised nearly $400,000 for farmers devastated by the 2007 Midwest floods. Mark has a B.A. in physics and an M.S. in environmental engineering. Butternut Squash Soup and Arame Salad

I Eat Green

I Eat Green

Yonnette Fleming, the founder of The Hattie Carthan Community Market, and VP to the Hattie Carthan Community Garden in Bedford Stuyvesant. The market sits on what was once a vacant dumping lot, but is now the home of a weekly urban Farmers Market and a center for revitalizing a community. Yonnette is a community food educator, and the market is part of a larger mission of introducing healthy food into poor communities. Yonnette has written a garden based curriculum, which she uses to teach 200 children per week, as well as Saturday cooking classes. Her work has brought attention to issues of food security, health disparities and social inequities. And... she is raising chickens in Brooklyn! It should be a really exciting show! Also, very important! iEat Green is sponsoring a continuous coat drive and winter accessory drive, along with sleeping bags and toiletry items for the homeless. To donate, or for further information, please email me at Bhavani@iEatGreen.com Four Cheese Lasagna Preheat oven to 350° Tomato Sauce 3 Tbs. Olive Oil 1 onion (chopped) 6 garlic cloves (minced) 2 cups canned tomatoes 1 jar org tomato sauce 1/2 cup dry white wine ½ cup fresh basil 1 red pepper diced 1.4 cup fresh chopped parsley Filling 1 cup ½ and ½ 1 2 lb Ricotta Cheese 1 lb Mozzarella Cheese 2 eggs ¼ cup Romano and Parmesan mix 1 box organic whole wheat lasagna noodles Directions Sauté the olive oil, onion, garlic and red pepper, until soft. Add the white wine and canned tomatoes, tomato sauce and fresh basil and let simmer for 30 minutes. In the meantime, mix the eggs with the ½ and ½ and Ricotta Cheese and Parmesan Romano mix. Layering Sauce, Noodles, ½ of filling, mozzarella, sauce, noodles, filling, mozzarella, sauce Top with cheese. Bake covered for 50 minutes, then uncover for 10 more minutes. Garnish with fresh chopped parsley.

I Eat Green

I Eat Green

I Eat Green