IMG_3707

iEat Green – Anna Lappe, Co-Founder of The Small Planet Institute and Author of “Diet for a Hot Planet” – 04.23.15

I am very excited to have Anna Lappe as my guest this week, on the Progressive Radio Network. Anna is the co-founder of the Small Planet Institute as well as the Small Planet Fund, and the daughter of Francis Moore Lappe, who wrote Diet for a Small Planet, the first book I read that inspired me to give up meat when I was 16! She is currently the head of the Real Food Media Project, which is a new initiative to spread the story of the power of sustainable food using creative movies, an online action center, and grassroots events. One of the films we showed at the LI Food and Film Feast, Do We Need Industrial Agriculture to Feed the World, was produced by, and starred Anna as the narrator. Her latest book, Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do About It, was named by Booklist and Kirkus as one of the best environmental book’s of the year. Anna is also the co-author of Hope’s Edge, which chronicles social movements fighting hunger around the world, and Grub: Ideas for an Urban Organic Kitchen, showcasing the ecological and social benefits of sustainable food with seasonal menus from chef Bryant Terry. I hope you can all join me, as I interview Anna!

Download this episode (right click and save)

Escargot Pasta with Eggplant and Shaved Parmesan Cheese

1 lb. escargot pasta (lumache rigate)

1 onion, chopped

3 cloves garlic, chopped fine

1 bunch broccoli, cut into bite sized florets

3 carrots, peeled, sliced into half moons

1 ½ Japanese eggplants, chopped

½ c grated Parmesan cheese

1 lemon, juiced

Olive oil

¼ cup fresh Italian parsley, chopped

Salt and pepper to taste

Shaved Parmesan, for garnish

Cook pasta according to directions, al dente.

Meanwhile, cover bottom of large wok with olive oil. Add onion and cook until translucent, then add eggplant and carrots. Cook for 5 more minutes, adding more olive oil, as necessary. Add broccoli and cook for 5 more minutes until vegetables are tender.

Turn off flame. Add shredded cheese, lemon juice, parsley and salt and pepper to wok and stir to combine. Add pasta to the wok and toss.

Place on platter.  Garnish with fresh parsley and shaved Parmesan. Serve immediately.