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.

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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.

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.

This week, my guest is Gary Oppenheimer, the founder of AmpleHarvest.org, 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 AmpleHarvest.org, 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.

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.

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.

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.

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.

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.

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Vegan Moussaka

Ingredients

EGGPLANT
2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

TEMPEH SAUCE
2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, chopped
3 cloves garlic, minced
1 – 8 oz. package Soy Tempeh, crumbled
2 portobello mushrooms- finely chopped
2 assorted peppers- yellow, orange and green- chopped
1 teaspoon dried oregano
1/4 teaspoon ground allspice
Pinch of ground cloves
½ teaspoon cinnamon
1/2 teaspoon kosher salt, plus to taste
Freshly ground pepper
1 cup fire roasted tomatoes
5 sundried tomatoes- pureed
1 tablespoon tomato paste
1 bay leaf

CASHEW SAUCE
1 ½ cups cashews- soaked for 2 hours in water
1 ½ cups water
1 teaspoons sea salt
¼ teaspoon ground nutmeg
1 Tbs. Nutritional yeast

TOPPING
½ cup Breadcrumbs (use gluten-free breadcrumbs to make this recipe gluten-free)
½ t. salt
½ t. ground garlic
olive oil
1 tablespoon chopped parsley

Vegan Moussaka

Directions

Bake the Eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large parchment lined baking sheet. Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 25 minutes. Set aside covered.

Make the Tempeh Sauce. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the peppers and garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the tempeh, oregano, allspice, cloves, and cinnamon. Cook, stirring occasionally, for about 5 minutes. Add the Portobello mushrooms, fire-roasted tomatoes, and salt, and cook for 5 more minutes. Add the tomato paste, sundried tomatoes, and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 15 minutes.

Make the Cashew Sauce. Drain the cashews. In a food processor, pulse the cashews until finely chopped. Add the water, salt, nutritional yeast and nutmeg.

Toast the Bread Crumbs. Coat the bottom of a heavy skillet with olive oil. Add the Breadcrumbs, garlic and salt, and lightly brown for 2 minutes. Remove from heat. Add 2 tablespoons of chopped parsley.

Assemble the Moussaka. Lower the oven to 350 degrees. Spray a 9 x 13 x 2-inch casserole dish with olive oil. Scatter ½ of the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed. Spread half of the tempeh sauce evenly over the eggplant, Repeat with the remaining eggplant and tempeh sauce. Pour the cashew sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the remaining breadcrumbs and bake, uncovered, until lightly browned, about 45 minutes.

Remove the moussaka from the oven and let rest for 10 minutes.

originally aired on 07/18/12.

My guest this week will be Stephen Ritz. Stephen is an acclaimed NYC DOE educator/administrator whose work in the Bronx continues to attract national attention and support. To date, he has grown more than 20,000 pounds of Bronx vegetables with his extended Bronx Family – the youngest certified workforce in America – who operate a profitable, in school, student Farmer Market and routinely install green walls and green roofs across NYC/NYS.

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Kale in Garlic and Oil

2 large bunches of kale

¼ cup olive oil

¼ white wine

12 cloves garlic

Salt and pepper

Method #1 Sautéed

Trim off bottom of kale. Cut into large pieces and sauté

in oil for 5 minutes. Add garlic and cook for a few minutes more. Add white

wine and salt to taste. Add more oil (or broth or water) if more liquid is

needed.

Method #2 Blanched

Bring a large pot of salted water to boil. Add cut up kale for 2 minutes. Drain and put in large bowl of ice water to stop the cooking.

In wok, add chopped cloves of garlic to oil, being careful not to let it burn. Add kale, and mix to cover with oil. May add wine or broth if desired.

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Beet, Orange and Black Olive Salad

Serves 8 people

6 large Beets (or 10-12 small beets)

6 Oranges

2 cups Baby Spinach

1 cup baby arugula

1 red onion, thinly sliced

½ cup chopped parsley

1 cup pitted black olives, halved

¼ cup walnut oil

¼ cup orange juice

¼ cup red wine vinegar

½ lemon

¼ teaspoon salt and pepper to taste

Cover beets with cold water and bring to a boil. Cook until soft (1-2 hours) Cool
Cut in half and then into wedges, and place in large bowl.
Peel the oranges by cutting off the tops and bottoms, and then cutting down the sides with a sharp knife, following the natural shape of the orange. Remove the segments of oranges with the knife, leaving behind the membrane. Discard the membrane and put the oranges and juice in the bowl with beets
Wash and spin-dry the baby spinach and arugula. Add to bowl
Squeeze the juice from the lemon over salad.
Add remaining ingredients and toss. Add more salt and pepper to taste

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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.