iEat Green with Bhavani

iEat Green - Kendra Pierre-Louis

Kendra Pierre-Louis is a senior climate reporter with the Gimlet/Spotify podcast How to Save a Planet. Previously she was a climate reporter with The New York Times and a staff writer for Popular Science (PopSci) where she wrote about science, the environment, and, occasionally, mayonnaise. In addition, her writing has appeared in FiveThirtyEight, The Washington Post, Newsweek, Modern Farmer, and Slate. 

Kendra is also the author of the book, "Green Washed: Why We Can't Buy Our Way to a Green Planet."

Kendra has an S.M (M.S) in Science Writing from the Massachusetts Institute of Technology (MIT), an M.A. in Sustainable Development with a focus on Policy Analysis and Advocacy from the SIT Graduate Institute, and a B.A. in Economics from Cornell University. 

She's appeared on C-SPAN, and Cheddar, as well as several radio shows including WNYC’s The Takeaway. 

Kendra occasionally hangs out with astronauts, and seriously loves the arctic. When she’s not achieving dramatic feats like living in France without eating butter, Kendra can often be found on Twitter railing against mayo. 

You can join her newsletter to stay up to date on her latest writings.

 

Asian Pumfu Vegetable Bowl

 

1 cake Pumfu, (8oz) cut into cubes- (Similar to tofu, but made from pumpkin seeds and water)

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

2-3 carrots, cut into matchsticks        

1 head broccoli, cut into florets

½ red pepper

8 oz baby bello mushrooms, sliced

1 t., plus 1 Tbs. minced ginger, 

1 t., plus 1 Tbs. minced garlic, 

olive oil 

2 Tbs/ Nutritional Yeast

1 t. plus 2 Tbs. tamari (to taste)

1 t. plus 2 Tbs. Aji Mirin

2 Tbs. water

½ cup roasted peanuts

¼ cup fresh chopped cilantro or parsley

Sesame seeds for garnish

2 cups cooked red and brown rice

 

For Sauce

3 Tbs. Tahini

3 Tbs. water

1 Tbs. Aji Mirin

1 Tbs. Tamari

1 t. minced garlic

1 t. minced ginger

 

Lay out Pumfu cubes on dry towel, cover with another towel, and press lightly, to dry.

Cover bottom of cast iron or heavy skillet with oil. When oil is hot, add the Pumfu. Allow the pumfu to develop a golden skin by shaking the pan to prevent sticking, but not stirring until the Pumfu is golden on one side. Then turn Pumfu over and add 1 t. minced garlic and 1 t. minced ginger. Cook for a few more minutes until the other side is golden. Splash 1 t. of Tamari and 1 t. of Aji Mirin on Pumfu, shake well to cover and set aside. 

 

Meanwhile, cover the bottom of a wok with oil. Sauté onions for 1 minute, add carrots, 1 Tbs. ginger and 1 Tbs. garlic, and cook for 5 minutes. Add the mushrooms and cook for another 5 minutes. Add the broccoli. and red pepper. Add the nutritional yeast, the Tamari and Aji Mirin. Add 2 Tbs. of water, and the peanuts. Stir well, and cook for 2 minutes more. Mix in ¼ of fresh chopped cilantro or parsley

 

Quickly combine all of the sauce ingredients into a mini mixer or blender.

 

Serve in bowl with rice, mixed vegetables and Pumfu. Drizzle sauce over rice and garnish with cilantro and sesame seeds. Serve with remaining sauce on side.

iEat Green - 12.03.20 - Jeffrey Rediger

Roasted Squash Breakfast Tortilla

 

Serves  4

 

Ingredients

1 pack of organic GF corn tortillas (fresh at Whole Foods)

1 cup organic salsa

1 large onion, chopped

1 roasted butternut squash, cut into pieces

5 baby potatoes

1-2 cups broccoli florets, cut bite size

1 red jalapeno pepper, diced finely 

1 sweet pepper, (I had a purple one from my garden)

olive oil

1 bunch fresh cilantro, washed and chopped

½ t. cumin, 

salt and pepper

Grated Vegan cheese (I like Miyoko’s grated cheddar or pepper jack)

avocado

lime

 

 

Instructions

1. Sauté onion and potatoes in a little olive oil on medium heat for 10 minutes, until soft. 
2. Add broccoli, and peppers and cook for another 5 minutes.
3. Add the squash, salsa, and cumin. Add salt to taste.   
4. Add 2 Tbs. chopped cilantro 
5. In large skillet, spray with oil or use a non stick pan. Warm each tortilla for 30 seconds per side. 
6. Lay the tortillas out on a cookie sheet. Spread the squash mixture on top of each tortilla, and then sprinkle it with the grated vegan cheese. 
7. Broil the tortillas until the cheese starts to melt.
8. Top each tortilla with a little salsa and garnish with fresh chopped cilantro

Jeffrey Rediger, MD, MDiv, is on the faculty of Harvard Medical School, the Medical Director of McLean SE Adult Psychiatry and Community Affairs at McLean Hospital, and the Chief of Behavioral Medicine at Good Samaritan Medical Center.

A licensed physician and board-certified psychiatrist, he also has a Master of Divinity from Princeton Theological Seminary. His research with remarkable individuals who have recovered from illnesses considered incurable has been featured on the Oprah Winfrey and Dr. Oz Shows, among others.

He has been nominated for the National Bravewell Leadership Award, and has received numerous awards related to leadership and patient care.

iEat Green - 11.19.20 - Penelope Jean Hayes & Carole Serene Borgens

About Penelope Jean Hayes

Penelope Jean Hayes is the foremost leader in the field of contagious and osmotic energy, known as Viralenology and she has appeared on television hundreds of times as an expert guest including for Dr. Phil, ABC News, and internationally. In 2020, she founded the Viral Energy Institute for personal, interpersonal, and planetary wellness. Penelope is the author of the books The Magic of Viral Energy: An Ancient Key to Happiness, Empowerment, and Purpose (Mind, Body & Spirit/Self Help); The Likely Future (two-volumes of spiritual advice on the coronavirus pandemic); and Do Unto Earth: It's Not Too Late (Spirituality/Environment series).

 

About Carole Serene Borgens

Carole Serene Borgens has the gift, as Channeler and Medium, of communicating directly with the Spirit Messenger, Pax, channeling Pax Wisdom for books and the world while also growing her own inner peace and balance in a world of uncertainty. Through automatic writing, Carole Serene and Pax have brought wisdom and guidance to people around the world since the early 1990s. Their current writings form the books The Likely Future: Short and Long Term Guidance From the Source, a COVID-19 exposé, as well as Do Unto Earth: It's Not Too Late, guidance for repairing our damage to Planet Earth, and much more. Carole's diverse background includes nursing, breeding and showing purebred dogs, racing British sports cars, restoration of old wooden boats and so much more. As Carole says, the gift of Pax is the greatest blessing in her life.

 

Stuffed Heirloom Pumpkin

1 Large Round Organic Pumpkin

1 ½ lbs seitan, homemade or store bought (white wave or Ray’s brands are good), cut into chunks- OR substitute tofu or tempeh

1 onion, chopped

4 carrots cut into wedges

1 pound mushrooms, sliced (can use shitake, portabella etc.)

2 yellow squash

1 butternut squash

1 sweet potato, cut into chunks

2 red or yellow peppers

1 head broccoli, cut up

4 parsnips

½ small Napa cabbage

2 baby Bok Choy

¼ cup tamari

4 cloves garlic

2” piece of ginger, grated

2 Tbs. aji mirin (sweet rice wine)

2 Tbs tahini mixed with 1 cup water

1 package frozen peas

1 lbs potatoes, cut into chunks

2 sprigs rosemary

2 sprigs thyme

 

Cut out a circle on the top of pumpkin, scrape out seeds and replace top of pumpkin. Place pumpkin in shallow baking pan with a little water in bottom of pan. Make an aluminum tent over pumpkin with tin foil (to prevent burning) and bake the pumpkin in a 300’degree oven until soft (1 ½ hour-2 hours).

 

Meanwhile, sauté onions, carrots, butternut squash, parsnips, potatoes and sweet potato in stockpot with a little olive oil. Add garlic and ginger. Cook for 10 minutes on low. Add broccoli, mushrooms, peppers, yellow squash, bok choy, cabbage, herbs and any other veggies you want. Add tahini and water mixture. Add mirin, tamari and frozen peas. Add seitan and cook for 20 more minutes.

 

When pumpkin is soft, fill the pumpkin with the vegetable stew and return to oven for 30 minutes, to allow flavors to meld together. Serve right out of the pumpkin.

iEat Green - 11.12.20 - Natalie Flores

Natalie Flores is an urban farmer, mother and community activist that resides in Los Angeles CA, She's spent the 10+years learning the benefits of growing your own food and engaging her surrounding community to do just that. She recently launched NourishLA to help secure healthy food items to folks in need in the midst of a pandemic. With the help of her community she is now feeding 1500 people every single weekend, helped to launch various gardens in Los Angeles and has passed out over 20,000 vegetable starts to encourage more folks to grow food locally. Her goal is to grow community around food and to encourage green spaces throughout urban environments and to help secure a more equitable food system.

Vegan Spicy Coconut Lemongrass Soup

 

Ingredients

For the Marinated Tofu 

• 1 block tofu, pressed and cut into 1/2 inch thick slabs, and then cut on the diagonal 
• 1/4 cup tamari 
• 2 tbsp apple cider vinegar 
• 1 tbsp maple syrup
• 1/3 cup water 
• 3 t. minced garlic
• ¼ onion, grated or minced
• 1 tsp minced ginger 
• 1 tsp dark sesame oil 

For the soup: 

• 1 tbsp coconut oil, plus 1 t. oil for mushrooms
• 1 onion, diced
• 1 Tbs minced garlic, plus 1 t. minced garlic
• 1 Tbs. minced ginger, plus 1 t. minced ginger
• 2 scallions, cut on the diagonal
• 4 tbsp Thai red curry paste 
• 2 stalks lemongrass, minced
• 10 cups vegetable broth or water
• 2 stalks celery, diced
• ½ bunch napa cabbage
• ½ bunch broccoli
• 1 cup snow peas, cut on the diagonal
• 2 cups shitake or oyster mushrooms, sliced
• 2 Tbs. Tamari, plus 1 Tbs
• 1 t. salt
• 1 can coconut milk
• 2 limes, juiced 
• 1 package GF Ramen noodles
• 2 Tbs. chopped cilantro, sesame seeds, lime, and green scallions for garnish

 

Instructions

For the marinated tofu: 

1. Combine tamari, apple cider vinegar, maple syrup, water, garlic, ginger, onion and dark sesame oil
2. Marinate the tofu slices in the marinade for 1 hour 
3. Sauté the tofu slices in oil until golden brown on both side. Pour some of the marinade over the tofu while cooking to add extra flavor. 

To make the soup:

1. Cook noodles according to directions. When finished, run under cold water to stop the cooking. Drain and set aside
2. Heat the coconut oil in a large pot and sauté the onions until translucent. Add the white parts of the scallions, the ginger and garlic, celery, and the lemongrass, and cook for a few minutes. 
3. Add the red curry paste and 3 Tbs. water to help the paste dissolve. Cook the curry paste for a few minutes to deepen flavor. Add the broth and bring water a boil. Lower heat and add coconut milk, and 2 Tbs. Tamari.
4. Meanwhile, in a cast iron pan, sauté the mushrooms in a little oil with 1 t. minced garlic, and 1 t. minced ginger, until golden. Then add 1 Tbs. Tamari and 1 Tbs. Aji Mirin and cook until caramelized.  Set aside
5. Add the broccoli to the soup for 1 minute, then add the napa cabbage and snow peas. 
6. Squeeze the juice of the limes into the soup. Taste the soup and add more salt, Tamari, lime, or red curry paste if desired.

 

Assemble the Soup

1. Put 1 cup noodles in bottom of bowl. Laddle soup on top.
2. Top with 2 tofu triangles, sesame seeds, cilantro, green scallions and sautéed mushrooms.

 

iEat Green - 11.05.20 - Boris Fishman – Savage Feast

Boris Fishman is the author of the novels A Replacement Life (which won the VCU Cabell First Novelist Award and the American Library Association's Sophie Brody Medal) and Don't Let My Baby Do Rodeo, both New York Times Notable Books of the Year, and Savage Feast, a family memoir told through recipes, all from HarperCollins. His journalism has appeared in The New Yorker, The New York Times Magazine, The Guardian, The Wall Street Journal, The Washington Post, Saveur, Vogue, Travel + Leisure, and many other publications. He lives with his wife and daughter in Missoula, Montana, where he teaches in the Creative Writing MFA Program at the University of Montana. 

 

Miso Vegetable Chowder with Wakame and Ramen Noodles Ingredients 12 cups water 6 cloves garlic, plus 1 t. minced garlic 1- 2”-3” piece of ginger 1 cake of tofu (soft or firm, whichever you prefer) 1 organic onions, chopped 2 organic carrot, washed and chopped 2 parsnips, peeled and diced 2 cups organic broccoli florets 1 cup napa cabbage 1 cup bok choy 8 oz. shitake mushrooms, stems removes and thinly sliced 2 Tbs. olive oil 1 Tbs. tamari 1 Tbs. sherry or red wine 2 Tbs wakame- soak in 1 cup of boiling water to reconstitute 4 -5 Tbs white miso 4-5 Tbs. red miso 1- 8 oz package ramen noodles, cooked according to directions (I use GF Brown Rice and Millet Ramen) Cilantro leaves for garnish (or parsley if preferred) Shichim Togarashi spice and Gamazio- for individual garnish Directions Fill a large pot with the water. Add the onions, carrots, garlic, ginger and parsnips and bring to a boil. Reduce heat and simmer for 20 minutes. Add the broccoli , napa cabbage, bok choy and tofu to the soup. Drain the wakame and add to soup. Cook for another 10 minutes. Meanwhile, sauté the shitake mushroom slices in the olive oil with 1 teaspoon of minced garlic for 5 minutes, moving constantly to prevent burning. Add the wine and tamari and continue cooking until crispy. Set aside Remove 1 cup of broth only, and in a separate bowl, dilute the 8 Tbs. of miso in the cup of broth. Add the miso mixture back into the soup pot. Taste. Add more miso if desired. DO NOT LET THE SOUP BOIL ONCE THE MISO IS ADDED! Keep the noodles separate and add individually to each bowl, to prevent the noodles from getting over cooked. Run under hot water to heat up before adding to soup bowl. To serve, put ramen noodles in bowl. Ladle soup on top. Garnish with shitake mushrooms and cilantro leaves. Serve Shichim Togarashi and Gamazio on the side.

iEat Green - 10.29.20 - Barbara Storper, MS, RD

Barbara Storper, MS, RD, is a national award-winning nutritionist and a leader in the field of children’s nutrition. She is Founder and Executive Director of FoodPlay Productions, a nutrition education organization that brings the power of live theater to turn kids on to healthy habits.  Her shows have reached more than five million children across the country with evaluations showing dramatic improvements in children’s eating and physical activity habits.  She’s received a host of national nutrition and media awards plus an Emmy Award when her show was made for TV!

 

Barbara combines a background in journalism, theater arts, and nutrition to create live and virtual theater shows, fun resources, children's books, and videos to turn kids on to healthy habits.  She is a popular speaker and media spokesperson, presenting parents and educators with creative strategies to help kids see through media message and make choices that are good for their health and the health of the planet.

 

Vegan Sausage, Peppers, Onions, Mushrooms and Peas

 

Yield: 4 servings 

 

Ingredients 

 

 1/4 cup extra-virgin olive oil 

 1 package Field Roast Italian Vegan Sausage (or other vegan sausage of choice)

 2 bell peppers, assorted colors, sliced 

 2 yellow onions, sliced 

 2 cups chopped mushrooms

 1 cup froz. peas

 1 teaspoon kosher salt 

 1 teaspoon freshly ground black pepper 

 1/2 teaspoon dried oregano 

 1 t. dried basil 

 4 t. minced garlic 

 2 tablespoons tomato paste 

 1 cup Marsala wine, plus 1 Tbs.

1 t. Tamari

 1 (15-ounce) can fire roasted diced tomatoes 

 1/4 teaspoon red pepper flakes, optional 

¼ cup chopped parsley

 

Directions 

 

1. Cut the vegan sausage down the middle lengthwise, then into 1” pieces.
2. Heat 2 Tbs. of the oil in a heavy large skillet over medium heat. Add the vegan sausages, cut side down and cook until brown, turn over and cook the other side, about 7 to 10 minutes. Remove from the pan and drain on plate lined with paper towel.. 
3. Keeping the pan over medium heat, sauté the mushrooms with 1 t. of the minced garlic. Cook until lightly seared on outside. Add 1 Tbs. of Marsala wine and 1 t. Tamari. Cook until liquid is evaporated. Set mushrooms aside. 
4. In large wok or pan, add the remaining oil. When hot, add the peppers, onions, salt, and pepper and cook until onions are translucent and peppers are soft, about 5 minutes. Add the oregano, basil, and remaining garlic and cook 2 more minutes. 
5. Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, Bring to a simmer. 
6. Add the vegan sausage and frozen peas to the pan and stir to combine. Cook the sauce down and let it thicken for about 15 minutes. 
7. Right before serving, add the mushrooms and parsley and combine.
8. Serve with rice or other grain, to absorb the delicious sauce! (Can also be served as a sandwich)

iEat Green - 10.22.20 - Richard Schwartz

Richard H. Schwartz, Ph.D., is president emeritus of Jewish Veg, formerly Jewish Vegetarians of North America, and author of Judaism and Vegetarianism, Judaism and Global Survival, Mathematics and Global Survival, and Who Stole My Religion? Revitalizing Judaism and Applying Jewish Values to Help Heal our Imperiled Planet and 250 articles at JewishVeg.org/Schwartz.

 

Multigrain Blueberry Pancakes, Vegan

Ingredients

Makes: 12-14 pancakes

 

½ cup unbleached white flour

¼ cup whole-wheat flour

½ cup oats, ground

¼ cup Masa Harina or cornmeal

½ cup finely chopped walnuts
2 tsp baking powder 

1 tsp baking soda

½ tsp salt

2 Tbsp maple syrup

1 Tbs. ground flax seeds

1 Tbs. chia seeds

1 Tbs. apple cider vinegar

½ cup oat milk, plus 1 cup oat milk (or other milk alternative)

2 Tbsp oil, (canola or coconut)

1 tsp vanilla

¼ cup water

Spray Oil 

Blueberries – optional (I also love Bananas in mine!)

Directions

 

1. In a small bowl, combine the flax seeds and chia seeds with the ½ cup of oat milk. Let sit for 5 minutes. 
2. Combine all dry ingredients together in a bowl. 
3. In a separate bowl, mix all wet ingredients together, including the flaxseed mixture
4. Add the wet ingredients to the dry ingredients. Mix just until combined, but do not over mix. Add berries or banana if desired.
5. Spray griddle or cast iron pan with oil. Pour out ¼ cup batter using ladle or measuring cup. 
6. Cook on medium heat until bubbles appear and the edges are dry.
7. Flip pancakes over with spatula.
8. Remove pancakes after 1-2 minutes on second side. Serve with real maple syrup and Miyoko’s vegan butter! 

iEat Green - 10.15.20 Iain Tolhurst

Iain Tolhurst, is the Founder of Tolhurst Organic Farm, an organic farm in the UK, located in south Oxfordshire, between the Chilterns and the river Thames. The farm is made up of 17 acres over two fields and 2 acres within a 500 year old walled garden. Iain, better known as Tolly to his friends, has been farming there for over 30 years, with his business partner Lin, making Tolhurst Organic one of the longest running organic vegetable farms in England. Their farm was the first to attain the 'Stockfree Organic' symbol in 2004, which means they don't use any animal inputs at all, making their farming completely vegan.

Tolhurst Organic Farm supplies a wide range of organic fruit and vegetables through their box share, farm shop and stalls at local markets. The farm hosts farm walks, seminars and community events, as well as onsite catering. Tolly also runs a consultancy service, giving advice on organic conversion and production, and helping to train and educate farmers and growers for the future.

 

Spicy Cherry Tomato Pasta with Roasted Eggplant and Mushrooms

 

Ingredients

• 1 eggplant, cubed 
• 2 cups assorted mushrooms
• 1 large or 2 small onions, diced
• 4+2+1 tablespoons olive oil 
• 3 tablespoons drained jarred capers 
• 3 tablespoons tomato paste 
• 4 garlic cloves, sliced
• 1 Tbs. minced garlic 
• 1 jalapeño pepper, diced fine
• Flake salt and black pepper 
• 16 ounces orecchiette or other shaped pasta 
• 4-5 cups cherry tomatoes, halved 
• ¼ cup chopped parsley
• ½ packed cup thinly sliced fresh basil, plus small whole leaves, for garnish 

 

Preparation

1. Bring a large pot of salted water to a boil over high heat.
2. In a medium size bowl, toss the eggplant cubes with 1 Tbs. olive oil, and spread out on cookie sheet. Roast under a broiler until they begin to brown. Set aside.
3. Sauté half the onions in a cast iron pan with 1 Tbs. olive oil, until they become translucent. Add the mushrooms and the minced garlic, and cook until the mushrooms begin to brown. Add 2 Tbs. Sherry and 1 Tbs tamari, and continue cooking until seared and liquid has evaporated. Set aside
4. In a large skillet, heat 2 tablespoons oil over medium-high. Pat the capers dry, then add them to the skillet and cook, stirring frequently, until crisp, 3 to 4 minutes. Using a slotted spoon, transfer the capers to a plate lined with paper towel
5. Add the remaining onions to the skillet, and sauté for a few minutes. Add the jalapeño pepper and sliced garlic to the pan and cook until soft. Push the onions and peppers to the outside of pan, and add the remaining olive oil and the tomato paste to the center of the skillet. Cook over medium-high heat, stirring frequently, until tomato paste darkens in color and deepens in flavor, about 2 minutes. 
6. Add the pasta to the boiling water and reduce heat to medium. Cook according to package instructions until al dente.
7. While the pasta cooks, add the cherry tomatoes to the skillet, season with salt and pepper and cook over medium-high, stirring, 5 minutes. Add 2/3 cup pasta cooking water from the pot and cook, stirring occasionally, until the tomatoes start to fall apart and the liquid becomes saucy, about 10 minutes.
8. Add the eggplant and mushrooms to the pan, and cook another 5 minutes.
9. Drain the pasta, and transfer it back into the pot. Add the tomato sauce to the pot, along with half the basil and the chopped parsley. Adjust salt and pepper to taste
10. Serve immediately and top with the capers and remaining basil.

iEat Green - 10.08.20 - Amie Hamlin

Amie Hamlin is the Executive Director of Coalition for Healthy School Food, a non-profit that she co-founded 17 years ago after writing and getting passed unanimously, a New York State legislative resolution for healthy plant-based school food and nutrition education. She is the mom of an 18 year old college student and over the last few years has started a veganic farm which she tends to in her “spare” time.

 

 

Vegan Tuna-ish Salad

Ingredients

 

Salad

• 1 (15 ounce) can no-salt-added garbanzo beans, rinsed and drained
• ½ cup diced apple, peeled, cored (approx. ½ apple)
• 2 Tbs. finely chopped celery
• 2 Tbs. grated carrots
• 2 Tbs. diced red pepper
• 1/4 cup chopped pecans
• 2 Tbs.dill relish
• 2 Tbs. finely chopped red onion
• 1 Tbs. chopped fresh dill
• 1 Tbs. fresh parsley, chopped
• 1 Tb. fresh lemon juice
• 1 Tb. mustard
• ¼ cup Arame, soaked in boiling water
• ¼ t. salt
• ¼ t. black pepper 
• 2 Tbs. vegan mayo

Instructions

1. Soak the Arame in boiling water, and set aside. 
2. In a food processor, pulse the garbanzo beans until coarsely chopped. 
3. Transfer to a medium bowl and add the apple, celery, carrots, red pepper, pecans, relish, red onion, dill, parsley mustard, and lemon juice. 
4. Drain the Arame and squeeze out any excess water. 
5. Chop the Arame and add to the bowl.
6. Add the vegan mayo, salt and pepper
7. Stir until well combined. 
8. Adjust S & P to taste

iEat Green - 10.01.20 - Caryn Hartglass

Caryn Hartglass combines science with practical knowledge from real life experiences to educate about the healing benefits of a plant-based diet.  Caryn is co-founder along with her life partner Gary De Mattei of the nonprofit Responsible Eating And Living (REAL). She obtained the T. Colin Campbell Center for Nutrition Studies and eCornell’s Plant Based Nutrition Certificate. She’s co-directed nutrition programs at the Food Revolution Network and was editor of the Food Revolution Family Cookbook. She has appeared on Dr. Oz, Geraldo At Large, 20-20 and CNN, and hosts the weekly It’s All About Food show on the Progressive Radio Network since 2009. With Bachelor and Master of Science degrees in Chemical Engineering from Bucknell University, she worked in the semiconductor industry for 20 years. A classically trained singer, she has performed in opera and musicals in the United States and abroad and won two international voice competitions (France, South Africa). An ovarian cancer survivor, she’s a contributor to 25 Women Who Survived Cancer: Notable Women Share Inspiring Stories of Hope, along with Robin Roberts, Fran Drescher, and Patti LuPone. Caryn and Gary produced the documentary, The Lone Vegan Preaching to the Fire, about Caryn speaking to 250 cattle producers about animal agriculture’s impact on climate change.

 

Butternut Squash Muffins,Vegan, & Gluten-Free 

 

Preheat Oven to 350°

 

Makes 48 muffins

Ingredients

 

• 2 Tbs ground flax seeds, mixed with 2 Tbs. apple cider and 2 Tbs. water
• 1 Tbs. chia seeds
• 1 large butternut squash, peeled and grated (approx 5 cups)
• 1 ½ cup maple syrup
• 1 cup organic oil (safflower, canola or coconut oil)
• 2 cups Apple sauce
• 2 tsp. vanilla extract
• 1 tbs. baking powder
• 1 ½ t. salt
• 2 tbs. baking soda
• 4 t. cinnamon
• 1 t. nutmeg
• 1 t. allspice
• 1 t. ginger
• 2 cups gluten-free flour
• 2 cups almond flour
• 2 cups GF oats, 
•  

Procedure

 

1. Combine flax seed, apple cider vinegar and water, in small bowl, add the chia seeds and set aside
2. In another bowl, combine all dry ingredients.
3. In another bowl, combine all wet ingredients. Add the flax seed mixture. Mix well.
4. Add the dry ingredients to the wet, mix together until combined. Don’t over mix.
5. Prepare muffin tins with cupcake liners. Fill ¾ full. 
6. Bake in a 350° oven for 10 minutes, turn pans, and bake another 10 or until a toothpick comes out clean