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iEat Green – Ellen Gustafson – Nourishing the Planet at the Green Space – 05.14.15

Ellen Gustafson is a sustainable food system activist, author, innovator and social entrepreneur. Her first book, “We the Eaters: If We Change Dinner, We Can Change the World” was published by Rodale Press in May 2014. She is the Co-Founder of Food Tank: the Food Think Tank, which is run by President Danielle Nierenberg. She is also founder of a small sustainable home goods company called the Apron Project. Before the launch of Food Tank, Ellen founded the 30 Project, a campaign that has helped to change the conversation about the global food system by connecting hunger and obesity. She is also the creator of the ChangeDinner campaign and HealthClass2.0, which are helping individuals change the food system at dinner tables and in schools.

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           Preserved Lemon Tapenade over Fish or Tofu

Ingredients

  • 2 tbsp olive oil
  • 1 onion, small dice
  • 1tbsp garlic, minced
  • 2 carrots, small dice
  • 1 Japanese eggplant, chopped
  • 1 yellow bell pepper, sliced and halved
  • ½ tsp saffron
  • 2 tbsp boiling water
  • 1 can diced tomatoes
  • 2 preserved lemons, diced
  • 1 tbsp parsley, chopped
  • ¼ c capers, drained
  • ½ c olives, chopped
  • Salt and pepper to taste
For fish or tofu marinade:

  • 1 preserved lemon, diced
  • 1 tbsp chopped parsley
  • 1 tsp garlic, minced
  • 1 tbsp olive oil
  • 2 eggs, beaten
  • 1 c flour (gluten-free flour can be substituted)
  • salt and pepper
  • 1 lb of fish (such as flounder or red snapper) or 1 block of tofu

Preparation

For marinade: puree first 4 ingredients for marinade in mini food processor. Spread over fish filets or sliced tofu (1/4 inch thick slices) and let sit for 30 minutes.

Heat the olive oil under medium heat and add the onion. Sauté the onions until translucent for 5 minutes, then add garlic and sauté 2 minutes.

Add the carrots and eggplant and sauté until tender, add more oil if necessary. Add the pepper and sauté another 3 minutes.

In a small bowl, pour 2 tbsp boiling water over saffron and let sit for 5 minutes.

Add the diced tomatoes, preserved lemon, capers, parsley and olives and sauté another 3 minutes.

Turn off heat and add salt and pepper to taste.

Using two pie plates, one for the beaten eggs and one for the flour, dip the fish or tofu into flour, then the egg, then flour again. Saute in olive oil until golden brown on both sides. Remove from heat, cover with tapenade, and serve immediately.