iEat Green with Bhavani: Recent Episodes

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Bio:

Donna Ayer, Executive Director

Poverty and homelessness exist right here in our community. Our clients do not have adequate housing, food, clothing, medicine, for themselves and their families. Poor economic circumstances might be due to mental illness, chronic illness, long-term disability, or underemployment either through job loss or lack of job skills. Many of our neighbors find themselves unable to afford basic necessities but together we can all help. I am privileged to serve alongside many amazing volunteers who give tirelessly with a welcoming spirit of care, concern and fellowship. In partnership with many community organizations and individuals, Bread for Life is able to address the challenges of hunger and poverty. It is with a grateful heart for our donors and volunteers and all the ways our community supports the mission of Bread for Life that we are able to fulfill the mission to provide for our neighbors in need.

Missy Cipriano, Director of Operations and Volunteer Services

The wise words of Mother Teresa, “Not all of us can do great things, but we can do small things with great love” is a guiding principle for me. My long term active service and mentorship in my church and community including establishing a laundry ministry in Bristol called “Laundry Love” has prepared me to serve the needs of our clients. The position of Volunteer and Administrative Director at Bread for Life is well suited to my heart to serve others. We have many exciting opportunities for volunteer service at Bread for Life and I am proud to work with our clients and volunteers to meet the mission of Bread for Life.

https://southingtonbreadforlife.org/

Tofu Quiche with Broccoli, Asparagus and Shiitake Mushrooms Preheat oven to 425’ degrees Makes 1 quiche Ingredients 1 prepared Vegan pie shell 1/2 round cake of Miyoko's & "Herbes de Provence" cashew cheese

1 Tbs. ground flax seed 1 Tbs. apple cider vinegar 1 Tbs. water ½ Block extra firm Tofu ¼ cup, plus 1 Tbs. Oat Milk ½ t salt ¼ t. white pepper ¼ t. nutmeg 2 Tbs. fresh chopped dill, plus 1 t. for garnish 2 Tbs. Dijon mustard 1 cup broccoli florets, cut small 1 onion, diced 10 Shiitake mushrooms, stems removed, sliced 10 stalks asparagus, sliced on diagonal 1” long ½ cup cherry tomatoes, sliced thin 1 t. minced garlic 1 Tbs. mirin 1 Tbs. tamari

Directions

1. Soften 1 Tbs. of ground flax seed in 1 Tbs. of apple cider vinegar and 1 Tbs. water.

2. Let sit for 10 minutes.

3. In the meantime, using an immersion blender, puree the block of tofu with the oat milk.

4. Add the salt, pepper, nutmeg, and dill. Blend until smooth.

5. Add the apple cider vinegar and flax seed mixture. Blend again.

6. In heavy sauté pan, sauté onions till translucent, add shiitake mushrooms and minced garlic, and cook until soft. Add the broccoli and cook for a few more minutes, add the asparagus.

7. Season with the mirin, and tamari.

8. Spread 2 Tbs. of mustard over entire bottom of pie shell, then sprinkle the Miyoko cashew cheese all around, then add the sautéed vegetables. Pour tofu mixture over vegetables and spread evenly in pie shell. Dot the top of the quiche with the sliced tomatoes and sprinkle with the remaining 1 t. of dill.

9. Bake for 15 minutes at 425’, then reduce temperature to 375’ and bake for 30 minutes more.

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Raul Nieto, is a biologist and the director of The ITAPOA PROJECT based in the Choco region of Colombia and Ecuador. He has been working on this project since 1989. The ITAPOA PROJECT conbines scientific research, conservation and culture of the region. The goal of the project is to save habitat for amphibians in danger of extinction thru doing research, helping people cultivate organic cacao in deforested areas in order to get a better profit and to stop selling the primary forest trees to logging companies. They are planting African palms and trying to stop the growing of illicit crops, while building cattle ranches for livestock. They are making chocolate from the cacao, along with other products, and working to find markets for the products. Another goal of the project is to help connect the culture and musical culture of the region to their environment. www.itapoaproject.com

www.HosteriaItapoa.com

www.ItapoaR

Grilled Banana, Mango and Pineapple with Rum Molasses Glaze 4 Organic Bananas- cut in half lengthwise, peels left on ½ ripe pineapple (organic, if possible), cut into slices about 1/2 “ thick 2 Organic Mangos, cut in half and pitted 3 Tbs. Oil For Glaze ¼ cup dark rum ¼ cup organic pomegranate molasses ¼ cup coconut oil 2 Tbs. lime juice

To make Glaze In a small saucepan, combine the coconut oil, rum, molasses and lime juice. Cook over med. heat, until combined, and flavors are blended To Grill Fruit Brush fruit with oil and spray grill rack. Lay cut side down in grilling rack, and cook over fire for 2 minutes. Flip fruit, brush with glaze, and cook 1 minute longer.

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Bio: William W. Li, MD, is an internationally renowned physician, scientist and author of the New York Times bestseller “Eat to Beat Disease: The New Science of How Your Body Can Heal Itself.” His groundbreaking work has led to the development of more than 30 new medical treatments and impacts care for more than 70 diseases including cancer, diabetes, blindness, heart disease and obesity. His TED Talk, “Can We Eat to Starve Cancer?” has garnered more than 11 million views. Dr. Li has appeared on Good Morning America, CNN, CNBC and the Dr. Oz Show, and he has been featured in USA Today, Time Magazine, The Atlantic and O Magazine. He is president and medical director of the Angiogenesis Foundation and is leading research into COVID-19. ABOUT “EAT TO BEAT DISEASE”: Eat your way to better health with this New York Times bestseller on food's ability to help the body heal itself from cancer, dementia, and dozens of other avoidable diseases. Forget everything you think you know about your body and food, and discover the new science of how the body heals itself. Learn how to identify the strategies and dosages for using food to transform your resilience and health in Eat to Beat Disease. We have radically underestimated our body's power to transform and restore our health. Pioneering physician scientist, Dr. William Li, empowers readers by showing them the evidence behind over 200 health-boosting foods that can starve cancer, reduce your risk of dementia, and beat dozens of avoidable diseases. Eat to Beat Disease isn't about what foods to avoid, but rather is a life-changing guide to the hundreds of healing foods to add to your meals that support the body's defense systems. The book's plan shows you how to integrate the foods you already love into any diet or health plan to activate your body's health defense systems-Angiogenesis, Regeneration, Microbiome, DNA Protection, and Immunity-to fight cancer, diabetes, cardiovascular, neurodegenerative autoimmune diseases, and other debilitating conditions. https://drwilliamli.com/book-li/ ABOUT THE MASTERCLASS: Join world renowned scientist, physician, and New York Times bestselling author Dr. William Li as he shares his wealth of knowledge and research that has impacted more than 50 million lives. Dr. Li is a true pioneer in food as medicine and has discovered more than two hundred foods that activate the body’s hardwired health defense systems: angiogenesis, regeneration, microbiome, DNA protection, and immunity. During this sixty minute free masterclass Dr. Li will break down each of the health defense systems to help you understand the basis of how they function and then share specific foods that you can use to activate each one. These are the same foods that Dr. Li has studied in detail to understand their abilities to combat and prevent things like cancer, cardiovascular disease. https://drwilliamli.com/masterclass/

Miso Salad Dressing

Makes enough for 2 salads Ingredients 2 Tbs. Miso 2 Tbs. Orange Juice 1 Tbs. minced ginger ½ t. minced garlic 1-½ Tbs. Rice Vinegar 1 t. tamari 1 Tbs. safflower oil 1 t. maple syrup 1 t. sesame oil 2 Tbs. Tahini 1 Tbs. Lemon Juice

Add all ingredients into Mini Food Processor and process until smooth.

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Jaclyn Rutigliano Hometown Flower Company

Jaclyn Rutigliano is the founder and CEO of Hometown Flower Collective, a Long Island-based sustainable floral design studio and pop-up flower truck. After 15+ years working as a publicist and branding/marketing expert, working with start-ups, non-profits, travel companies, and more, she started designing flowers as a form of stress relief, giving her a way to reconnect with nature and have a method of creative expression. It was then that she realized she had inherited the “floral gene, following in the footsteps of her parents and grandparents as a third generation florist. Having previously worked with the slow fashion movement, she applied her learnings about ethical and sustainable sourcing and responsible business and became committed to launching a sustainable floral design studio, exclusively working with locally-grown flowers. She launched Hometown Flower Co. alongside her husband, Marc Iervolino, on Mother’s Day 2019, the biggest day of the year for flowers, with a commitment to changing the status quo of our expectations for and relationship with flowers.

Watermelon, Mint, and Cashew Chevre Salad 1 medium seedless watermelon, cut into 1” cubes 1/3 cup white balsamic vinegar Juice of ½ a lemon 2 Tbs olive oil salt and pepper 2 packages of Miyoko’s Creamery Herbs de Provence Cashew Cheese, cut into small cubes ½ red onion, chopped 1 medium bunch of mint, chopped

Directions 1. Cut up the watermelon into 1” cubes. Drain in colander for ½ hour with a bowl underneath (this way, you can drink the juice!) 2. Whisk together the white balsamic vinegar, olive oil, and lemon juice in a bowl. 3. Mix the watermelon, cashew cheese, onion, and mint in a large bowl. Chill in refrigerator. 4. Drizzle with dressing, sprinkle with salt and pepper to taste, and toss right before serving.

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Bio: Richard L. Anderson – For over 40 years, Rick Anderson has been a successful, marketing communications and public relations strategist to a wide range of public and private companies, government agencies and nonprofits. He was the co-director of the financial services practice at Fleishman-Hillard and co-founder of the Global Consulting Group, now a part of Nasdaq. Rick began his career with Textron and later served as Ombudsman and Assistant Secretary of Economic Affairs for the Commonwealth of Massachusetts under two governors. Rick has been a BloomAgain board member since inception in 2014 and currently serves as the nonprofit’s chief marketing officer.

Sautéed Mushrooms with Onions and Sherry 2 onions, cut into slivers 6 cups sliced mushrooms, any assortment will work ¼ cup olive oil 1/3 cup Sherry wine 1 Tbs. minced garlic, Tamari to taste Fresh chopped parsley

Trim off stems of mushrooms and slice. Heat oil in bottom of wok and add onions. Cook on medium heat until the onions begin to soften. Add the mushrooms and cook for a few minutes until the mushrooms begin to wilt. Add the garlic and cook a few more minutes until the mushrooms are soft. Add the sherry wine and cook until all of the liquid is absorbed. Splash the mushrooms with some Tamari and cook until the Tamari glazes and caramelizes the mushrooms. Garnish with chopped parsley

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Bio: Andrianna Natsoulas is the Campaign Director for the non-profit organization, Don’t Cage Our Oceans. Prior to joining Don’t Cage Our Oceans, Andrianna was the Executive Director for NOFA-NY, (Northeast Organic Farming Association of New York.) She has created and implemented comprehensive programs at several other organizations, including Greenpeace, Food & Water Watch, and the Northwest Atlantic Marine Alliance (now North American Marine Alliance) Andrianna has coordinated with the global food sovereignty movements and has served on national and international boards and steering committees. Her work inspired the interviews of over 80 farmers and fisherman, which she compiled into the book,"Food Voices: Stories of the People Who Feed Us." Through that work, she excels at alliance building and networking across cultures and backgrounds. Andrianna also has broad range of executive level experience from fundraising to budgeting to management to human resources. Andrianna received her bachelor’s of science degree from SUNY College of Environmental Science and Forestry in Syracuse, New York and her master’s of science degree from the University of Warwick in Coventry, England. She lives in New York’s beautiful Hudson Valley.

Tagine with Butter Beans, Broccoli Raab and Cherry Tomatoes

Serves 4 people 4 tbsp olive oil 1 large onion, roughly chopped 2 Tbs. Minced garlic 1 Tbs minced ginger 1 t. thyme 1 t. coriander 1 t. ground cinnamon ½ t. saffron threads, soaked in ½ cup boiling water 1 tsp cumin ¼ t. salt ¼ t. red pepper flakes 1 t. Ras Harout Spice Blend 1 bunch broccoli Raab, chopped 1 can chickpeas 1 can Trader Joe’s Giant Baked Beans in Tomato Sauce 15 kalamata olives- halved 15 cherry tomatoes- Halved 2 Tbs. toasted pine nuts 1 lemon, juiced a handful fresh chopped parsley

In a Tagine: 1. Heat olive oil in bottom of Tagine and sauté the onion for a few minutes until it softens. 2. Add garlic, ginger and the spices. 3. Add the broccoli raab and let that cook down a bit. 4. Add the giant beans, chickpeas, tomatoes and olives. 5. Add the saffron with the soaking water. Bring the stew to a boil, then lower the heat to a simmer and put the Tagine cone top on. 6. Let cook for 5 minutes, allowing all of the flavors to meld. 7. Remove the lid to stir once or twice, and then return the lid.

1. Add the pine nuts, the fresh chopped parsley and squeeze the juice of one lemon into the dish.
2. Garnish with fresh parsley Serve with: Brown Rice or Couscous

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Bio: Raised by three Ecuadorian women in Queens, New York, Carla Kaya Perez-Gallardo [she/they] was born into a home with a kitchen that was always busy. In seventh grade, they started Saborines, a pie company named after her grandmother. After graduating from Bard College with a degree in studio arts, they found a place for herself cooking and managing kitchens. Following a brief pause from cooking and a strained attempt to navigate the traditional art world, in 2016 she became co-founder of Lil’ Deb’s Oasis and is now chef-owner & creative director of the James-Beard nominated restaurant and community hub in Hudson, NY.

Vegan, GF Artichoke-Spinach Lasagna

Preheat oven to 375° Ingredients • ¼ cup olive oil • 2 onions, diced • 3 (12-ounce) jars artichoke hearts, coarsely chopped and well drained • 1 lb. package frozen chopped spinach • ½ cup white wine • 1- 8oz package of baby bella mushrooms, sliced • 3 Tbs. minced garlic • Salt and black pepper • 2 Tbs. nutritional yeast • 2 cans cannelloni beans • 2 Tbs. white miso • 3 cups cashews, soaked for 2 hours in water • ½ t. nutmeg powder • 2- 9oz. boxes GF lasagna noodles • 1 lb tofu, drained • 1 cup vegan mozzarella cheese (4 ounces) • fresh chopped parsley PREPARATION • Heat the oven to 375 degrees. Boil a kettle of water (an electric kettle works great here). • Meanwhile, sauté the onions in the olive oil until translucent. Add the mushrooms and 2 Tbs. of minced garlic. Add the wine and continue cooking for five minutes. Add the artichoke hearts and cook another 10 minutes. Add the spinach and continue cooking. • Pour boiling water over the lasagna noodles and let sit for 15 minutes while you prepare the filling. • While the artichokes are cooking, puree the beans in a food processor. Add the tofu, nutritional yeast, and miso and continue processing until smooth. Add bean mixture to the pot with the artichokes and mix well. Season with salt and pepper. • Make the béchamel sauce; Drain the cashews and put into food processor. Pulse cashews with 2 cups of water. Add the remaining Tbs. of minced garlic, 1 Tbs. Tarragon, the nutmeg, and generously season with salt, pepper. • Assemble the lasagna: Spray a large lasagna pan with olive oil. Put a thin layer of the cashew béchamel sauce down on bottom of pan. Put down a single layer of lasagna noodles, letting the ends rise up the edges of the pan. Spread half of the artichoke mixture evenly over the noodles. Lay down another layer of lasagna noodles. Spread the remaining bean filling over the noodles. Put down another layer of noodles and cover with the entire casserole with the remaining cashew béchamel sauce. Evenly sprinkle the vegan mozzarella on top. • Bake the lasagna until the sauce is bubbling at the edges (especially in the corners of the pan), and the mozzarella and the exposed ends of the noodles are golden brown and crispy, Let cool for at least 10 minutes before slicing. Garnish with fresh chopped parsley.

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Chef AJ has been devoted to a plant-exclusive diet for nearly 45 years. She was the host of the television series Healthy Living with CHEF AJ which aired on Foody TV. A chef, culinary instructor and professional speaker, she is the author of three bestselling books,The Secrets to Ultimate Weight Loss: A Revolutionary Approach to Conquer Cravings, Overcome Food Addiction and Lose Weight Without Going Hungry, Own Your Health and The 10th Anniversary Edition of Unprocessed, all which have received glowing endorsement by many luminaries in the plant based movement.

Chef AJ was the Executive Pastry Chef at Santé Restaurant in Los Angeles where she was famous for her sugar, oil, salt and gluten free desserts which use the fruit, the whole fruit and nothing but the whole fruit. She broadcasts CHEF AJ LIVE! on YouTube, Facebook, and Twitter daily. She is the creator of the Ultimate Weight Loss Program, which has helped hundreds of people achieve the health and the body that they deserve and is proud to say that her IQ is higher than her cholesterol. In 2018 she was inducted into the Vegetarian Hall of Fame.

Kale and Napa Cabbage Salad with Carrots and Cranberries,

served with a Japanese Dressing

Ingredients; 6 cups kale leaves, chopped 12 cups Napa Cabbage leaves, cut into thin slivers 2 cups grated carrots, about 6 large carrots 2 cup dried cranberries 3 Tbs. Olive oil ¼ t. salt Japanese Dressing 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 Directions 1. Rinse and dry kale greens, chop or tear it up and place it in a roomy bowl. 2. Toss the kale with 3 Tbs. olive oil and ¼ t. salt, and massage the kale leaves between your fingers for 5 minutes, until the fibers break down and the kale gets soft. 3. Add the cabbage, carrots and cranberries 4. Using a blender, make the Japanese Salad Dressing 5. Toss salad with dressing and serve

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Bio: Zahra Tangorra is a Chef/ Culinary Consultant, Business Owner, Podcaster and Writer living and working in Brooklyn, New York. Her latest food project is   Zaza Lazagna, launched in Winter 2021. Zahra and long time friend and coworker and Ryan Crossman partnered in creating ZAZA, and took their love of Italian American food and gracious hospitality, and adapted it into a heat and eat at home popup. ZAZA has been featured in a variety of publications including:The New Yorker, The Infatuation, Eater NY, Busboy and Brooklyn Magazine. Zahra  hosts two podcasts on Heritage Radio Network, “Life’s a Banquet”, and “Processing”. Zahra has written for various publications including “Lenny Letter”, “DVeight Magazine”, and Dana Cowin’s upcoming “Speaking Broadly” zine.

Beet Green and Leek Paté Ingredients 1 bunch beet tops 2 Leeks, tops removed, diced 2 stalks celery, diced 1 cup cilantro ½ cup parsley 1 cup walnuts 2 teaspoons minced garlic ½ t. salt ¼ t. cayenne pepper 1 t. cumin 2 t. Khmeli Suneli (Georgian Spice) 1 t. Tamari 1 Tbs Nutritional Yeast 3 Tbs. olive oil 1. Steam beet tops above 1” of water for 5 minutes. Let cool. 2. Squeeze out all water from beet tops. 3. Sauté leeks and celery in 1 Tbs. olive oil until soft. Add 1 Tbs. of water at a time if leeks and celery are sticking to pan. 4. Toast the walnuts for a few minutes in a heavy cast iron pan to bring out the flavor. 5. Puree beet tops in food processor. Add sautéed leeks and celery. Add toasted walnuts. 6. Add parsley and cilantro, along with all spices. Pulsate until fully blended and a smooth puree remains. 7. Dizzle in remaining 2 Tbs. of olive oil slowly, while food processor is running. 8. Adjust spices to taste. 9. Serve with crudités or crackers

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Marie Burcham, JD, lives in the Pacific Northwest where they actively garden and work to improve the soil wherever they are. Their educational background is in Animal Science and English from the University of California, Davis and they also have law degree from Lewis and Clark Law School. After completing law school and passing the Oregon Bar exam, they practiced in animal and agricultural law for a few years before joining Cornucopia’s policy team. Now Cornucopia’s policy director, Marie is particularly passionate about conservation agricultural, farm ecology, and animal welfare. Marie leads Cornucopia’s regulatory advocacy work and Marie champions authentic organic agriculture in their research, writing, education, and direct advocacy.

Vegan Curried Egg Salad

Ingredients  1 can Eden Garbanzo Beans ¼ cake extra firm tofu ¼ cup diced celery ¼ cup grated carrots 1 Tbsp. dill 5 Tbsp. vegan mayo 1 t. curry powder ¾ t. black sal

Directions 1. Drain the garbanzo beans. Pulse the garbanzo beans in a food processor until they are chopped, but not pureed. You want them to be chunky. Place in a mixing bowl. 2. Press the ¼ cake of tofu between a dish towel to remove excess water, and then crumble into bowl with garbanzo beans. 3. Add the celery, carrots and dill. 4. Mix in the mayo, and add the curry powder and salt. 5. Taste and adjust seasoning to your liking. 6. Garnish on a plate with lettuce, tomato and cucumbers, or make into a sandwich on some delicious whole wheat sourdough bread, with mayo, lettuce and tomatoes.

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Sean Barrett has built a long career creating ocean-centric small businesses and establishing new models for the utilization of marine resources in North and Central America. He is the founder of Dock to Dish™️, an expansive network of small-scale community-based fishery programs, as well as The Montauk Seaweed Supply Company™️. Sean is currently pioneering a “sea to soil” movement to revive an ancient symbiotic relationship between regional gardens and farmlands and our local oceans through the cultivation of macroalgae, such as sugar kelp, which is converted into a variety of fertilizer and livestock feed products. He serves as an appointed member on the Marine Resources Advisory Council at the New York State Department of Environmental Conservation, on the Executive Board at the Northeast Organic Farming Association of New York, as advisor to the federal Mid-Atlantic Fishery Management Council and has been named Person of the Year by the United Restaurant and Tavern Owners Association of New York State.

Linguine al Limone with Cashew Crema 4-6 Servings Ingredients- 2 Lemons- Zest and Juice 1 lb Organic Linguine (or other GF Pasta) Kosher Salt 1 cup cashews, soaked for 1 hour 1-2 Tbs. Truffle Oil (optional) 3 Tbs. Olive Oil 1 cup frozen petite peas- run under warm water to defrost. 2 Tbs. Nutritional Yeast ¼ cup fresh chopped parsley, plus 1 Tbs. 2 cups pasta water Salt and Pepper Preparation 1- Using a vegetable peeler, remove three 2"-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Grate the rest of the zest and put into small bowl. Cut lemons in half and juice. You need 1/3 cup of lemon juice (you can add more lemon juice at the end of recipe if desired). Put in small bowl and set aside. 2- Cook pasta in large pot of boiling water with plenty of salt. (Add enough salt to water to taste like the sea.) Cook until al dente, don’t over cook because pasta will finish cooking in the sauce. 3- Meanwhile, drain the cashews. Put into mini food processor or blender, add 1 cup of water, and puree until very smooth and creamy. 4- Using a large pot, sauté the lemon zest in 3 Tbs. of olive oil for 1 minute. Add the cashew crema and 1 cup of pasta water to the pot, and mix well. Cook over medium heat, whisking often, for about 2 minutes. Lower heat and add another cup of pasta water. 5- Using tongs, transfer linguine to the pot with sauce . Toss well. Add the nutritional yeast, the peas, the chopped parsley, and the reserved lemon juice. Toss again, being careful not to squish the peas. If sauce is too thick, add more pasta water, 1 Tbs at a time, until desired consistency is reached. (Cream sauces thicken as they cool, so save some of the pasta water to add if needed) 6- Season with salt and pepper. 7- Transfer pasta to large pasta bowl. Drizzle with truffle oil. Add reserved lemon zest strips and garnish with chopped parsley.

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Mandana is an Iranian-American community herbalist, storyteller, land tender, and a joyous member of the mycelial network of liberatory thinkers. She is a co-founder and educator at Wild Gather School of Herbal Studies, where for the past 8 years she’s had the deep pleasure of sharing her love and experiences in plant medicine and community care. Mandana finds her north star by supporting her community’s journey back to the land and empowering others in their reconnection and remembering of ancestral knowledge and technologies. Through her shared wisdom and initiatives in the Mahicantuck (Hudson) Valley, she works to offer her community access to equitable care, plant medicine, and herbal education.

Roasted Farro with Leeks, Mushrooms and Spinach Preheat oven to 400° • 4 Tbsp EV Olive Oil • 3 leeks, dark green part removed, slice down center, wash well and chop • 1 cup chopped Onions • 3 cups Sliced Shiitake Mushrooms • 2 cups sliced baby Bella Mushrooms • 2 cups Farro • 1/4 cup Tamari • 4 cups Vegetable Stock • 1 cup sliced sundried tomatoes in oil • 1 lb fresh baby spinach • ¼ cup chopped Italian Parsley

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Liz Carlisle is an Assistant Professor in the Environmental Studies Program at UC Santa Barbara, where she teaches courses on food and farming. Born and raised in Montana, she got hooked on agriculture while working as an aide to organic farmer and U.S. Senator Jon Tester, which led to a decade of research and writing collaborations with farmers in her home state. She has written three books about regenerative farming and agroecology: Lentil Underground (2015), Grain by Grain (2019, with co- author Bob Quinn), and most recently, Healing Grounds: Climate, Justice, and the Deep Roots of Regenerative Farming (2022). Prior to her career as a writer and academic, she spent several years touring rural America as a country singer.

Asian Stir Fry with Tofu and Peanuts

Preheat oven to 350° 1 block of extra-firm tofu cut into cubes, and dried between 2 dish towels oil spray 1 onion, cut in half, then sliced into slivers 2 carrots, cut 2 Japanese Eggplants, cut 3 Tbs grated ginger 2 Tbs minced garlic 1 stalk celery, diced 1 small head broccoli raab 2 cups Napa Cabbage 2 cups Bok Choy 1 red pepper, diced Olive oil 4 Tbs. Tamari (to taste) 2 Tbs. Aji Mirin cooking wine 2 Tbs. dark sesame oil 1 t. hot sesame oil or red pepper flakes (optional) 1 cup lightly salted peanuts ¼ cup chopped cilantro, optional 1. In a wok or saucepan, set up a steamer and steam the eggplant and carrots, just until soft. 2. Meanwhile, prepare a cookie sheet with parchment paper and spray with oil. Toss the tofu cubes with 1 Tbs. minced garlic and 1 Tbs. grated ginger, and lay out onto cookie sheet. Bake until golden brown, turning as needed, about 10-15 minutes. Splash with 2 Tbs. of Tamari and 2 Tbs. of Mirin and return to oven for 5 more minutes. Remove from oven and set aside. 3. Meanwhile, lightly cover the bottom of wok with oil. When oil is hot, add the onions, and cook for a few minutes, then add the celery and red pepper. 4. Add the remaining garlic and ginger. Along with the broccoli raab, continue cooking at med. high heat, stirring constantly for 5 minutes. 5. Add the Napa cabbage and boy choy. . Add a little water if needed to prevent sticking. Cook for a few minutes more, then add the Tofu, steamed carrots, and eggplant, the 2 Tbs. Aji Mirin, dark sesame oil and Tamari. 6. Add the peanuts and optional cilantro Serve with Brown Rice or Udon Noodles

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Dana Ellis Hunnes is an Adjunct Assistant Professor with the UCLA Fielding School of Public Health, a Senior Dietitian at the Ronald Reagan UCLA Medical Center, and author of Recipe For Survival: What You Can Do to Live a Healthier and More Environmentally Friendly Life with Cambridge University Press (2022). She earned her BS in nutrition and human biology from Cornell University, her Masters of Public Health (MPH) and PhD in Public Health from the UCLA Fielding School of Public Health at UCLA where she teaches courses on nutrition, chronic disease, and the environment. Her research examines the relationships among climate change, food choices, and food security. She also looks at how these relationships affect our health, as well as the health of the planet and its oceans. She is frequently cited in popular media: she has been interviewed on NBC Nightly News, WBAI radio, Huffington Post, Self Magazine, Associated Press, US Health and News Report, the Los Angeles Times, and other news and media outlets.

Seeded Whole Grain Soda Bread- Vegan

Makes 1- 8” Round Loaf- Ingredients ¼ cup org. millet or brown rice ¼ cup org. quinoa 2 Tbsp, amaranth 1-cup org. rolled oats, plus ¼ cup 1-can coconut milk 1-cup milk alternative (I used oat milk) 2 Tbsp.+1-½ t. Apple Cider Vinegar 1 Tbsp. vegetable oil, 3 cups org. whole wheat flour 1 cup org. all-purpose flour 2 Tbsp. ground flaxseed 1-Tbsp. kosher salt 2 teaspoons baking soda 1/4 cup sunflower seeds, plus ¼ cup 4 Tbsp. coconut oil 3 Tbsp.brown rice syrup 1. Empty the can of coconut milk into a 4 cup Pyrex measuring cup. Using an immersion blender or mixer, blend the coconut milk until the fat and milk are combined. Add the milk alternative and apple cider vinegar. Sit the Pyrex cup in a warm place and let the milk rest for 10 minutes until it begins to curdle. 2. Meanwhile, in a medium size saucepan, mix the millet or brown rice, quinoa, amaranth, and 1 cup oats, with ½ cup of water. Let sit for 10 minutes. Add 1 cup of the coconut milk mixture. Simmer the grains for 10 minutes. Remove from heat and let sit for 2 hours to cool 3. Preheat oven to 350°F. - Grease an 8" diameter cast-iron skillet. 4. In a large bowl, mix the whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and ¼ cup sunflower seeds. Add the coconut oil, and using your fingers, break up the oil into small pea size pieces. 5. Add the brown rice syrup, the 1 Tbsp. of oil, and another 1 ¼ cups of the coconut milk mixture to the sauce pan of grains. Mix well. Add the wet ingredients to the dry ingredients. Using a wooden spoon, mix the dough until all of the dry ingredients are incorporated, and you have a smooth ball of dough. It will still be a little sticky.

1. Place dough into cast iron pan. Brush with remaining coconut milk mixture and top with the oats and sunflower seeds. Cut a large X into the top (don’t go too deep) and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55–70 minutes. Let cool in pan.

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Brett Coleman, along with his wife, Lena, are the founders of Agrihood Living, a website devoted to communities centered around the farm to table lifestyle. Brett graduated with a degree in Communications, and entered the fitness industry, which eventually led him to the world of healthy cooking shows. Lena’s background is in the motion picture industry, where she worked as a well-known stunt woman for several years. For the last fifteen years, Brett and Lena have enjoyed working as product reps for the Kitchen Craft Cookware company. This position allows them the opportunity to share their passion for healthy lifestyle choices with people from all walks of life. About four years ago, after watching a CBS special on Serenbe, a Agrihood Community outside of Atlanta, GA., Brett’s curiosity was sparked to explore alternative communities in which to raise his family. Since then, Brett and Lena have traveled the country exploring the farm to table lifestyle, and blog about their exciting journey on AgrihoodLiving.com

Scrambled Tofu with Vegetables Serves 4 1 large onion, chopped 2 small potatoes, cut into quarters 1 t. minced garlic 1 carrot 1 parsnip 1 ½ cup broccoli florets ½ red pepper, chopped 1 zucchini, diced ½ block of extra firm tofu, pressed between a towel to remove water olive oil ½ t. turmeric ½ Tbs. Tamari salt and pepper to taste 1 Tbs. chopped dill 2 Tbs. chopped parsley Procedure 1. In small pot, boil potatoes for 7 minute, until soft, but firm. Drain 2. Meanwhile, in a large skillet, sauté onion, carrots and parsnips in olive oil until soft, approx. 10 minutes, stirring constantly, to prevent burning. 3. Add red pepper, zucchini, broccoli, and garlic, and continue cooking for 3 more minutes. 4. Cut up the potatoes into smaller pieces, and add to the rest of the vegetables. 5. Crumble tofu into sauté pan with the vegetables. Add the turmeric, tamari, Salt and pepper, and cook for 5 minutes. Taste and adjust S & P 6. Add parsley

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Amy Klein has more than 35 years of professional experience in non-profit management, strategic planning, program development, fundraising and financial oversight. As Chief Executive Officer at Capital Roots, she spearheads the 45+ year-old non-profit’s mission to nourish healthy communities by providing access to fresh food and green spaces for all. Since joining Capital Roots in 1996, she has launched ten new programs that increase access to fresh, affordable food in our region’s underserved neighborhoods and expanded the non-profit’s geographical reach to include four counties. She currently oversees 32 staff members who work to implement the various programs that have been created under her leadership, including the nationally recognized Veggie Mobile®.

Vegan Cream of Mushroom Leek Soup

Makes 16 cups- Serves 8 ¼ cup olive oil 4 cups sliced shiitake mushrooms 2 cups sliced Baby Bella 3 cups dried mushrooms & soaking water 1 Onion, chopped 2 Leeks- chopped 2 shallots, chopped 2 carrots, chopped 1 celery, chopped 2 TBS. minced garlic 1 TBS. Herbs de Provence 1 TBS fresh tarragon, chopped ½ cup white miso 1 cup coconut milk 1 t. salt + ½ t. white pepper 1 cup cashews, soaked for 2 hours 4 cups vegetable stock 4 cups water 1 cup Port wine, plus ¼ cup Port wine 1 Tbs. Tamari Fresh chopped parsley for garnish 1. Put the 1 cup of cashews into a Pyrex measuring cup and pour boiling water over the cashews to cover. Let sit for 1 hour. 2. Put the 3 cups of dried mushrooms into a 4 cup Pyrex measuring cup and cover with boiling water. Cover with plastic wrap or plate, and let sit for 30 minutes. 3. In a large stockpot, sauté the Leeks, shallots, carrots, celery, and onions with the 1 TBS. minced garlic. Cook for 15 minutes until soft. 4. Pour the soaked mushrooms into a strainer over a container in order to reserve the soaking liquid. Chop the dried mushrooms and add to the pot, with the other vegetables. 5. Sauté for 10 minutes, adding a little of the mushroom liquid at a time to prevent from sticking to bottom of pot. Add the tarragon and Herbs de Provence, salt and white pepper. Let cook for 10 minutes.

1. Meanwhile, in a heavy sauté pan, sauté the mushrooms in a little olive oil with 1 TBS. minced garlic. When soft, add ¼ cup Port wine and 1 TBS. Tamari. Cook for a few more minutes until all the liquid is absorbed. Set aside.
2. Remove stockpot from heat and with an immersion blender, puree the vegetables. Add the white miso and coconut milk and blend some more.
3. Drain the cashews. In a mini blender, puree the cashews with 1 cup of water until smooth. Add to soup.
4. Return soup to stove and add the vegetable stock and water. Mix well. Heat to just under a boil. Adjust salt and pepper to taste.
5. Ladle soup into bowls and garnish with sautéed mushrooms and chopped parsley

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Bio: Michelle Lynn Hughes is Associate Director of Regional Food Programs at the Glynwood Center in Cold Spring, NY. This role allows Michelle to use her passion for connecting diverse people with varied experiences to create a more just and resilient food system in the Hudson Valley. At Glynwood, Michelle co-manages the Food Sovereignty Fund, and leads the CSA is a SNAP and Regional Food for Health programs. Previously, Michelle was the Co-Director and Head Buyer for Rolling Grocer 19, a nonprofit grocery store that uses a tiered pricing system to fight food insecurity. Prior to that, she was the Director of Investments and Partnerships for the National Young Farmers Coalition, and for 10 years directed a program at GrowNYC where she helped 20 immigrant families establish independent farm businesses on a combined 400 acres. Michelle and her husband also run Reclamation Herb Farm, a medicinal herb farm at their home in Germantown, NY. Michelle holds a BS in Conservation Ecology and Agroecology from Rutgers University.

Peanut Butter, Chocolate Chip Cookies

Vegan

Makes 44 cookies Preheat Oven to 375’- Makes 25 cookies 2 Tbs. ground flax seeds 2 Tbs apple cider vinegar 1 cup ground Rolled oats, 1 cup flour ½ cup ground walnuts ¼ cup Tapioca Flour ½ t. baking powder 1 t. baking soda 1 t. salt ¾ cup Peanut Butter ¼ cup coconut oil 1 Tbs. molasses 1-1/2 cup Maple syrup 2 t. Vanilla 1- 10-12 oz. bag Dark Choc chips Mix the flax seeds, and apple cider vinegar together in a small bowl, and set aside. Meanwhile, mix the dry ingredients together in a bowl. In a separate bowl, mix the Peanut Butter, coconut oil, molasses, vanilla and maple syrup together. Add the flax seed mixture to the wet ingredients. Mix the wet ingredients in with the dry ingredients until well blended. Stir in the chocolate chips. Drop cookies onto well greased cookie sheet and bake for 10 minutes. Turn pan, and back for another 5-10 minutes, depending on your oven and how crispy you like them. They will crispen up as they cool.

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Bio: Leonard Buschel is a Philadelphia native, and a very happy Los Angeles transplant. He is California Certified Substance Abuse Counselor with years of experience working with people struggling with addiction. He attended Naropa University in Boulder, CO. Mr. Buschel is the founder of Writers In Treatment whose primary purpose is to promote ‘treatment’ as the best first step solution for addiction, alcoholism and other self-destructive behaviors. Leonard is the director of the 13 year old REEL Recovery Film Festival & Symposium®, and for nine years has been the editor/publisher of the weekly Addiction/Recovery eBulletin®. He also directs and produces the annual Experience, Strength and Hope Awards® in Los Angeles. Buschel’s memoir was published in 2021, HIGH: Confessions of A Cannabis Addict is about his journey from drug dealer to drug counselor. Buschel's memoir also tells of his birth and early life in Philadelphia. Three weeks after he was born his father died suddenly. Growing up fatherless played a large part in his formative and later years, possibly leading to a reliance on drugs. Leonard believes strongly in exercising the mind and continues to develop himself as counselor, psychological thinker, non-profit executive and writer. He does this through his own personal work in 12- step programs and has attended seminars by the most influential thinkers of our time: Mr. Buschel directed video interviews of many jazz greats including: Art Pepper, Mel Torme and Michel Petrucciani. He co-produced the Panasonic DVD series, Live at the Village Vanguard. Leonard is also a regular contributor to the Betty Ford alumni newsletter. In 2016, Buschel was given the Link Award by In Recovery Magazine for promoting recovery "using film, panel discussions, and speakers to understand and encourage compassion for people living with addictive disorders." He was named a recipient of the 2015 Acker Awards for Film Curating. The California Legislature Assembly awarded Leonard Buschel their 2016 Certificate of Recognition with the following statement: On behalf of the State of California and the residents of the 46th Assembly District, it is my honor to thank you for your outstanding work in promoting recovery among filmmakers with the Annual Reel Recovery Film Festival. Your dedication is an inspiration to us all and I wish you the best success on all your future endeavors.

Crispy Tofu with Mushroom, Spinach and Cherry Tomato

Tapenade

Ingredients 1 cake extra firm org. tofu 3 Tbs. Corn meal 2 Tbs. Tapioca flour ¼ t. salt 1 t. Herbs de Provence olive oil spray 3Tbs Olive Oil 1 pint baby bella mushrooms 2 t. minced garlic 2 cups spinach ¼ cup Marsala wine 1 Tbs. Nutitional Yeast 1 t. fermented chili paste 2 Tbs .Tamari ½ t. salt ¼ t. pepper 1 Tbs. Truffle Balsamic Vinegar 1 Tbs. chopped parsley for garnish 1 cup cherry tomatoes

Directions 1. Lay tofu on a clean dish towel. Cut it in half horizontally. Then cut it into 4 quarters, so you will have 8 squares of tofu. Lay the squares of tofu out onto a clean dry dish towel. Place another towel on top and press down, removing as much water as possible. 2. Prepare a cookie sheet lined with parchment paper, and sprayed with olive oil. 3. In a shallow bowl or pie pan, make a batter with the corn meal, tapioca flour, ¼ t. salt and Herbs de Provence. Add 3 Tbs water and mix well. 4. Dip the tofu squares into the batter on all sides and place on prepared cookie sheet. 5. Bake at 450-degree oven until the bottom is crispy and golden brown. Turn over and bake for another 10 minutes until the bottom becomes crispy and golden brown.

1. Meanwhile, while the tofu is baking, sauté the mushrooms in olive oil. When soft, add the garlic and spinach.
2. Add the Marsala wine, nutritional yeast, fermented chili paste, Tamari, salt and pepper and Truffle vinegar. Add the Cherry tomatoes, and cook down until they become soft.
3. Taste the sauce and adjust the seasonings to your taste.
4. Place golden tofu squares on plate and spoon the Mushroom, Spinach and Cherry Tomato Tapenade on top.
5. Garnish with chopped parsley

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Mr. Adams is responsible for the site management, daily operations, programming, budgeting, long range planning, and supervision of staff and volunteers at the Edible Academy. Mr. Adams joined the Garden as a Science Education Intern at the GreenSchool in 2001. He was hired as the Coordinator of the Everett Children’s Adventure Garden in 2002, and was promoted to manager of the Family Garden in 2005. He became Director of the Edible Academy in 2012. Mr. Adams was instrumental in the development of the new campus, including the design, new garden configurations, new program concepts, and staffing structures. Mr. Adams collaborated with NYBG’s Professional Learning colleagues to develop and implement three teacher institutes dedicated to school gardening, and has executed several grants with local partner organizations to promote garden- education and nutrition education. Mr. Adams has presented at numerous local and national conferences dedicated to youth and garden-based education, and is involved in NYC area advisory panels focused on promoting health and wellness, garden-based education, and food education. When not involved in garden-based education at NYBG, Toby can be found watching soccer or riding a surfboard, two sports he has spent most of his life pursuing in his free time. Mr. Adams earned a B.S. in Biology from SUNY Geneseo.

Hearty Black Bean Soup Ingredients; 2-1/2 cups dried Black Beans 6 cups water 2 Bay leaves 2 cloves garlic 2 onions, chopped 2 carrots, diced 1 celery stalk, diced ½ red pepper, chopped ½ yellow pepper, chopped ½ cup cilantro, chopped fine for garnish 2 t. cumin 1 t. oregano 2 t. salt 1 t. pepper 2” piece kombu _____________________________________________________________ Directions; 1. Wash and Drain beans, place in pressure cooker with 6 cups water, 2 cloves garlic, 2 Bay leaves, kombu, oregano, and cumin. Set pressure cooker for 20 min. (or in large stock pot for 2 hours or longer, until soft) 2. Meanwhile, in stock pot, sauté onions, carrots, celery and peppers in olive oil until soft. 3. When beans are done, remove bay leaves and kombu. Using an immersion blender, puree the beans until smooth. 4. Add the veggies to the beans. Add 2 t. of salt, 1 t. pepper. 5. Taste and adjust spices to your liking. Add more salt and/or cumin if desired. 6. Add approx. ½ cup cilantro. 7. When serving, garnish each bowl with chopped red onion, a little cilantro and cashew cream (recipe for cashew cream below) 8. Serve with tortilla chips. Cashew Cream Recipe- puree until smooth, ½ cup of soaked cashews with ½ cup of water and juice from ½ lime. Salt to taste, Serve as garnish on soup.

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Bio: Sean Fitzpatrick, is the Founder and Executive Director of Real Food Share. Real Food Share is a 501(c)3 nonprofit founded on the belief that everyone deserves access to healthy food. Their mission is to transform and uplift our local food system to eliminate hunger. Sean’s desire to serve, led him to kick off Real Food Share in 2019, to provide healthy food access to food pantries across CT. Sean has 20 years of experience as a personal trainer and health coach and after overcoming chronic skin and digestive issues through nutrition changes, was inspired to bring fresh, local, and nutrient-dense food to neighbors that don't have access to it.

Creamy Penne with Wild Mushrooms and Broccoli 1 Ib. Organic Penne 1 onion, diced 8 cups wild oyster mushrooms, cut 2 Tbs. minced garlic 2 Tbs. tamari 1 bunch broccoli, cut into florets 1 cup fresh or frozen peas ¼ cup extra virgin olive oil ½ cup white wine 2 teaspoons dried oregano 1 t. dried basil ½ t. dried thyme ½ cup sundried tomatoes, sliced ½ cup pine nuts ½ t. red pepper flakes (optional) ¼ cup chopped fresh Italian parsley 1-1/2 teaspoons salt 1 teaspoon pepper 1 cup cashews, soaked for 2 hours 3 whole garlic cloves 2 Tbs. nutritional yeast 1. Coat bottom of cast iron pan with olive oil. Sauté onions, for a few minutes, then mushrooms and minced garlic and cook for 5 more minutes. Continue cooking until the mushrooms start to brown and liquid evaporates. Add the wine and tamari and continue cooking again until liquid evaporates. 2. Remove a cup of the mushrooms to reserve for garnishing the top. 3. Add the broccoli, sun dried tomatoes, peas, dried herbs, and pine nuts. Deglaze the pan with a splash of water and continue cooking until the broccoli is soft. 4. Drain the cashews. In a mini food processor, mix the cashews with 1 cup of water and the 3 cloves of garlic. Add salt to taste, 2 Tbsp. nutritional yeast, and blend until smooth, scraping down sides of processor to incorporate all of the cashews. 5. Meanwhile, cook pasta according to directions in salted water, (al dente). Time it, so that the pasta just comes out of the water, when you are ready to mix it

with the sauce. Reserve some of the pasta water to add to the cream sauce if it needs to be thinned out. 6. Add the penne to the pan with vegetables. Mix in the cashew sauce. Taste and adjust salt, pepper, and mix in the fresh parsley, leaving a little for garnishing the top, along with some pine nuts. 7. Serve the pasta in a large bowl, garnish the top with the reserved mushrooms, parsley, and pine nuts

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Bio: Kate Mendenhall, is the Director of the Organic Farmers Association, a national non-profit organization, who's mission is to provide a strong and unified voice for domestic certified organic producers. Kate worked with Pesticide Action Network and CUESA at the Ferry Plaza Farmers Market in San Francisco before traveling to the east to work for NOFA-NY for a decade, the last five years as their Executive Director. Now Kate lives in her hometown in Okoboji, Iowa. She worked as the Managing Director for the Iowa Organic Association for three years while starting her own organic livestock farm. She continues to farm while leading Organic Farmers Association. Her nationwide experience and dedication to organic farmers throughout her career makes leading the Organic Farmers Association her dream job, and she is a fierce advocate for what organic farmers need and want from the ground up!

The Best Gluten-Free Vegan Carrot Cake

Preheat oven to 350*

3 cups gluten-free Flour

1 cup ground oat flour

1 cup ground coconut

4 tsp cinnamon

1 Tbs baking soda

1 Tbs baking powder

1 ½ t. salt

1 cup raisins

2 cups walnuts

½ cup potato starch

½ t. nutmeg

1 cup puffed millet or rice

4 cups shredded carrots

2 cups apple sauce

1 ½ cup maple syrup or Agave

4 Tbs flax seed dissolved in ¼ cup warm water

6 t. vanilla

1 ½ cup oil

1 Tbs apple cider vinegar

1 can organic crushed pineapple, drained

Mix the first twelve ingredients into a bowl. Mix the remaining ingredients, except for the carrots, into a separate bowl. Add the wet ingredients to the dry. Mix in the carrots.

Bake at 350 for 40 min. or until a knife comes out dry.

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Bio: Randi Shubin Dresner has been with Island Harvest Food Bank since 2001, serving as President and Chief Executive Officer for most of her tenure. Under her direction, Island Harvest has increased its income by more than 463 % and its distribution of meals helping people in need has increased by more than 196 % in the past thirteen years alone. During this time, the organization has expanded programming to include advocacy, food-insecurity root cause analysis and action, the creation of a Workforce Skills Development Institute, holistic programming and the acquisition of an organic farm. Randi Shubin Dresner was appointed by the New York State governor to serve on the NYS Council on Hunger and Food Policy and the College Council at Farmingdale State College. She serves on a many councils and boards including the Suffolk County Food Policy Council, The Long Island Food Council, the Consultive Council of Non-Profit Leaders for Charity Navigator and an Advisory Disaster Response Council for Feeding America. Randi is a frequent guest speaker at the national and local levels, contributing writer about issues related to human service needs, people-first terminology, poverty and more. She is a member of the Energeia Partnership at Molloy College (a regional ethical-leadership academy), and recently, Randi has also been able to check off radio talk show and podcast host from her bucket list, with “Conversations with Randi Shubin Dresner”. Randi served as adjunct faculty at Long Island University at CW Post and Molloy College spanning more than 25 years, served as the Co-Chair of the State University of New York (SUNY) Task Force on Food Insecurity and was Chair of the Advocacy Committee for Feeding New York State. Prior to joining Island Harvest Food Bank, Randi was a partner in a successful development consulting firm and made her mark at several national and local nonprofit organizations, including the Heckscher Museum of Art, the March of Dimes Birth Defects Foundation, The Viscardi Center, and the National Multiple Sclerosis Society. Randi was awarded an Honorary Doctor of Laws from St. Joseph’s College in 2013. She is a lifelong and proud resident of Long Island, NY.

Pumpkin and Bean Chili

Ingredients  2 lbs cooked beans (pinto, kidney, black or mixture) or 5-6 cans  2 tablespoons olive oil  2 onion, diced  2 medium carrots, diced  2 jalapeno peppers, diced (optional)  2 Thai peppers (or other hot pepper, optional)  2 TBS. minced garlic  3 tablespoons chili powder  2 teaspoons chipotle powder  2 tablespoon cumin powder  1 14-ounce can diced tomatoes  1 14 oz can Fire Roasted Tomatoes with Chili (Trader Joe’s)  2 teaspoon dried oregano, preferably Mexican oregano  2 tablespoons tomato paste  5 cups cubed pumpkin, steamed (I used LI Cheese Pumpkin)  1-1/2 cup fire roasted corn, frozen  ½ cup water  Salt to taste  ½ cup chopped cilantro  1-2 limes  1 cup cashews, soaked for 1 hour to make cashew crema (see recipe below) Directions 1. In large pot, heat the oil and then add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Add the tomato paste and let that cook for another 5 minutes 2. Stir in the garlic, the chili powder, cumin, chipotle powder and oregano. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add both cans of tomatoes and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan. 3. Add the steamed pumpkin and beans, and mix well. Add the water, mix again and let simmer, stirring often, for 30 minutes. Be careful that the chili doesn’t stick to the bottom of pot. 4. Taste and adjust salt and spices. 5. Add the cilantro before serving, saving a bit for garnish on top. 6. Make the Cashew Crema Drain the cashews and put into mini blender. Mix with ¾ cup water, the juice of 1-1/2 limes and a pinch of salt. Taste. Add more lime juice or salt if desired.

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Bio: Patricia (Patti) Wood is founder and executive director of Grassroots Environmental Education, an award-winning not-for-profit organization dedicated to educating the public about the relationship between environmental exposures and human health risks using science-driven arguments for clean air, clean water and a safe food supply, and for stricter regulation of wireless radiation and chemical toxins. Grassroots serves local and state governments, health care providers, school systems, community groups and other environmental groups and individuals nationwide.

A Visiting Scholar at Adelphi University, Ms. Wood lectures on the environment and related health issues in the College of Nursing and Public Health. She is also a columnist for Blank Slate Media’s “Earth Matters,” author of “The ChildSafe School” and “Helping to Heal,” and co-producer of the film “Our Children at Risk.” Ms. Wood and her husband Doug are co-producers of the nationally syndicated radio show “Green Street.”

Plantain Chana Curry

Serves 6-8 Ingredients ¼ cup coconut oil 1 tablespoon scraped, finely chopped fresh ginger root 1 teaspoon, finely chopped garlic 1 onion, chopped or sliced 1 teaspoon black mustard seeds 2 teaspoons salt 2 teaspoon ground cumin ½ teaspoon coriander ½ teaspoon cardamom 1 teaspoon turmeric ¼ t. cayenne 2 Tbs. tomato paste ½ cup coconut milk ½ Long Island Cheese Pumpkin or substitute other squash, cut in bite-size pieces 3 plantains, ends removed, peeled and cut lengthwise and then into 1” pieces 4 potatoes, cut into chunks 1 can diced fire-roasted tomatoes with chili (Trader Joe’s) 1 can Garbanzo beans 1 cup water 2 teaspoon Garam Masala (available in Indian markets and some supermarkets) 2 tablespoons chopped parsley or fresh cilantro for garnish Directions 1. Steam the pumpkin, potatoes, and plantains just until soft, but not mushy. 2. In a large wok, heat the oil over medium-high heat and add the onions. 3. Stir in the ginger, and garlic, and cook for a few minutes. Lower the heat and stir constantly, frying the onions, until they are soft and caramelized. 4. Add the plantains, salt, cumin, coriander, cardamom, turmeric, cayenne pepper, and tomato paste, cook for another 5 minutes. 5. Add the Garbanzo beans, black mustard seeds, water, and canned tomatoes, and let cook down for another 5 minutes. 6. Add the potatoes and pumpkin, coconut milk, and Garam Masala and mix well. Cover the wok, and let it cook for another 10 minutes, stirring occasionally. 7. Adjust seasonings to taste, 8. Garnish with fresh cilantro or parsley Serve with Saffron Rice. I also made a Saag Tofu Paneer to go along with it!

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Bio: Ed Maltby is a producer with over 45 years experience managing conventional and organic dairy, beef, sheep and vegetable enterprises on a variety of farms in Europe and the United States. An important focus of his work has been assisting regional farms to cooperatively market their products into mainstream markets, ranging from direct marketing lambs and organic produce; establishing a cooperative of dairy farmers who direct market their own brand of milk in Western Massachusetts, and led the development of a 12,000-member community-based consumer cooperative in Northampton, MA. Since 2005, Ed has worked as Executive Director of the Northeast Organic Dairy Producers Alliance, an organic family farm member organization dedicated to preserving organic integrity and a sustainable pay price for farmers. He is a founding member of the Organic Farmers Association (OFA) that provides a national voice for organic family farms. Ed served on the USDA Dairy Industry Advisory Committee, advising Secretary of Agriculture on dairy policy, and on the Executive Committee of the National Organic Coalition. In 2006, when one of the last two remaining USDA slaughterhouses in MA was destroyed by fire, Ed worked with the family-owned Adams Farm Slaughterhouse to develop a creative and sustainable financing package for construction in order to rebuild as a 16,000 sq. foot USDA-certified slaughterhouse that is Animal Welfare Certified, Halal, Kosher, and organically certified. The plant opened in November 2008 and in March 2009 he became the General Manager.

Vegetable Paella with Tofu

Ingredients: 1 cup boiling water 1 teaspoons saffron threads 2 tablespoons extra virgin olive oil 1 medium onion, cut into quarters, then slivers 2 carrots, cut into chunks 4 mushrooms, sliced ½ cake of org. sprouted Tofu, cubed 1 teaspoon minced garlic 1 teaspoon minced ginger 1 bunch collard greens (or other) 1 broccoli head, cut into florets 1 Poblano peppers, diced 2 cups cooked org. Basmati or Jasmine rice 1 teaspoon Salt 2 Tbs. Tamari 1 teaspoon Herbs de Provence 2 Tbs. chopped parsley

Directions: 1. Dissolve 1 teaspoon of saffron threads in 1 cup boiling water. Set aside. 2. Heat the oil over medium heat in a large, heavy, cast-iron or paella pan. Add the onions. Cook, stirring, until the onions are translucent. Add the mushrooms, garlic and ginger, and cook until the mushrooms start to brown. 3. Add the carrots and Tofu, and cook for about five minutes, until the tofu starts to brown. 4. Cut the collard greens into thin ribbons and add to the pan. Stir in the saffron with its soaking water. 5. Add the broccoli and Poblano pepper, and let them cook down with the broth. 6. Add the Tamari, salt and Herbs de Provence. 7. Add the cooked rice and let simmer for 5 minutes. 8. Remove from heat and serve immediately. 9. Add fresh chopped parsley for garnish

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Bio: Eva Greenthal is a Senior Science Policy Associate whose work at CSPI focuses on food labeling, scientific integrity, biotechnology, and more. Prior to joining CSPI, Eva led a pilot evaluation of the nation’s first hospital-based food pantry and worked on research initiatives related to alcohol literacy and healthy habits for young children. Before that, Eva served as a Program Coordinator for Let’s Go! at Maine Medical Center and as an AmeriCorps VISTA Member at HealthReach Community Health Centers in Waterville, Maine. Eva holds a dual MS/MPH degree in Food Policy and Applied Nutrition from Tufts University and a BA in Environmental Studies from University of Michigan.

White Bean and Escarole Soup:

1 ½ cup dried cannellini beans, (soaked overnight and cooked,) or 3 cans cannellini beans 1 can diced tomatoes 1 onion, chopped 2 carrots, chopped 2 potato, cubed 2 celery 4 t. salt 2 t. pepper 6 cloves garlic 10 cups water 4 sprigs Rosemary 6 sprigs thyme 3 sprig oregano 1 bay leaf 2 heads escarole- chopped

Sauté onions and carrots in olive oil for 5 min. Add celery, garlic and potatoes, and sauté for 5 more minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 30 minutes until everything is soft soft. Adjust salt and pepper to taste. Remove 2 cups of soup and puree in food processor, and back into pot, or use immersion stick to partially puree some of the soup. Serve with lemon wedge.

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Bio: Katy Franklin serves as Operations Director at ReFED, a national nonprofit working to end food loss and waste by advancing data-driven solutions to help businesses, funders, innovators, policymakers, and more address the problem. She supports ReFED's organizational development and strategy and designs systems for effective program implementation and management. Previously, Katy managed operations at Sustainable America, where she gained a deep understanding of successful food waste reduction programs with consumers, food service providers, private firms, and at major events. Katy has authored industry and academic research on food waste and opportunities to solve this global challenge. Katy also helped develop Further with Food, a public-private partnership convened to address food loss and waste.

Cream of Cauliflower Potato Soup

Ingredients 1. 2 medium leeks, chopped (I always use some of the coarse green part as well as the white; it deepens the flavor) 2. 2 shallots, diced 3. 4 scallions, chopped 4. Olive oil 5. 1 head of cauliflower, broken or cut into small florets 6. 4 potatoes, 1/2” cubed 7. 8 cups of stock ( I used Umami powder to make my stock) 8. 1 Package fresh Tarragon or 2 Tbs. dried Tarragon 9. 1 Tbs. chopped parsley, plus teaspoons for garnish 10. Salt/pepper to taste Directions: 1. Heat the oil in a large pot. (I used my Insta Pot set to ‘sauté’on low) 2. Add the chopped leeks, scallions and shallots to the pot and simmer, covered, stirring frequently, until the leeks, scallions and shallots are soft and fragrant. 3. Add the cauliflower and potatoes, stir to coat with oil, and cover again. Cook slowly until potatoes are soft. Add 1 Tbs. of water at a time, if the potatoes are sticking to the bottom of the pot. 4. Boil 8 cups of water or vegetable stock and add to pot. (If using water, dissolve a packet of Umami broth or GF Bullion cube to water, before adding to pot.) 5. Add the tarragon, salt and pepper to taste, and parsley and cook soup for 10 minutes. 6. Using an immersion blender into the pot, blend the soup until smooth. 7. Adjust the seasoning. Add more chopped tarragon or fresh dill

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Samantha Levy is American Farmland Trust’s Climate Policy Manager, coordinating the organizations’ Federal and State policy agenda and strategy to help farmers reduce GHG emissions, sequester more carbon in soils, host well-sited renewable energy facilities, and permanently protect more farmland. Prior to this role, Samantha coordinated AFT’s public policy agenda in New York to save the land that sustains us, leading the Alliance for New York’s Farmland to advocate for farmland protection and access policies, and convening and leading the New York Grown Food for New York Kids coalition, which successfully secured passage of an incentive to help K-12 schools buy more food from local farmers. Samantha also led AFT’s climate work in New York and was an appointed member of the Climate Action Council’s Agriculture and Forestry Advisory Panel to help New York achieve its GHG emission reduction goals for these sectors, as well as the Governors’ Racial Equity and Diversity in Agriculture Workgroup. Before joining AFT in 2017, Samantha interned for US Senator Kirsten Gillibrand and Slow Food USA, and worked as a farmers’ market manager in the NY Metro region. Samantha was named one of City and State’s 40 under 40 Rising Stars in Albany in 2020 and was listed on the New York Agriculture Power 50 List in 2021. She holds a Bachelors in Fine Arts from NYU’s Tisch School of the Arts, a Masters in Food Systems from NYU, and is a year one graduate from Cornell University’s LEAD NY program.

Corn Bread, Vegan & GF,

Preheat oven to 375° Ingredients  ¾ cup Yellow Cornmeal  ½ cup Masa Harina corn flour  1 cup GF Flour  2 tsp Baking Powder  1 tsp Baking Soda  ½ tsp Salt  1 Tbs. egg replacer with 2 Tbs. water  1 cup Almond Milk , oat milk or coconut milk  1 Tbs. Ground Flaxseed mixed w/1 Tbs. Apple Cider Vinegar + 2 Tbs water  ¼ cup sunflower oil (or other)  ¼ cup coconut oil  ½ cup maple syrup  1 ½ cups organic frozen corn kernels Instructions . Preheat the oven to 375°F and spray a 9×9 inch square dish with oil 1. In a small bowl, combine the flax ground flaxseed with the apple cider vinegar and water, and let sit for 5 minutes. Do the same with the egg replacer. 2. Add the dry ingredients to one bowl. 3. Add the coconut milk and almond milk in another bowl. 4. Melt the coconut oil. Mix with the other oil and add to the milk bowl. 5. Mix in the flax egg and egg replacer to the milk bowl. 6. Whisk together to remove any lumps. 7. Add the wet ingredients to the dry ingredients and mix together to incorporate all of the dry ingredients, but do not over mix. 8. Run the corn under water to defrost. Drain well and add to the corn batter. 9. Pour the batter into your prepared baking dish. 10. Cook for 30-40 minutes or until a knife inserted into the center comes out clean.

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Our guest today is  Beth Hoffman, author of Bet the Farm.

Vegan Stuffing

with Mushrooms, Apples and Pecans

1 package Vegan Arrowhead Mills Stuffing Mix (or other) 1 ½ cup vegetable broth 1/3 cup olive oil or coconut oil, plus 2 Tbs 1 onion, chopped 2 stalks celery, chopped 8 oz baby bella mushrooms, chopped 2 Gala apples (or Granny Smith), cored and diced 1 cup chopped pecans, dry toasted 1 Tbs. Poultry spice 1 t. chopped garlic ½ cup Fresh Herbs, (thyme, rosemary, sage, parsley) Bring vegetable broth to a boil, along with oil. Add stuffing mix, stir and let sit covered for 5 minutes. Meanwhile, in 2 Tbs olive oil, sauté onions for 5 minutes. Add celery and garlic and cook for another 5 minutes. Add the mushrooms, apples and poultry spice, and cook another 5 minutes. Add toasted pecans. Add the sautéed vegetables to stuffing and mix well. Add the fresh herbs and season to taste. Bake covered for 20 minutes before serving.

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Michael Moss is the author of “Salt Sugar Fat: How the Food Giants Hooked Us,” an expose of the processed food industry and a #1 New York Times Bestseller published in 2013 by Random House, and “Hooked: Food, Free Will and How the Food Giants Exploit Our Addictions,” a New York Times Bestseller published in 2021. He is a former investigative reporter with The Wall Street Journal and The New York Times, and won the Pulitzer Prize for Explanatory Reporting in 2010 for his work on contaminated meat. He lives in Brooklyn with his wife and their two sons.

Vegan Pumpkin Cheesecake

Crust ingredients:

1 cups macadamia nuts

1 cup raw almonds

1 cup dates

½ cup dried, unsweetened coconut

1 pinch sea salt

¾ t. ground ginger

Filling:

3 cups cashews, soaked in water for 3 hours

¼ cup lemon juice

1 can organic pumpkin (or substitute 2 cups steamed pumpkin)

1 t. cinnamon

½ t. ginger powder

¼ t. ground cloves

1/8 t. allspice

1/8 t. nutmeg

¼ t. salt

3/4 cup maple syrup

3/4 cup coconut oil

1 tablespoon vanilla

½ cup of water

Topping

1 cup pecans- chopped fine

¼ cup maple syrup

Directions

1. Pulse the macadamia nuts and almonds in the food processor until finely chopped. Add dates and coconut and process until the mixture sticks together. Add salt and ginger powder
2. Press the crust mixture into the bottom of a fluted tart pan with removable bottom, and press up along the sides, creating a nice edge
3. Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and continue blending until smooth.
4. Pour filling mixture into tart pan crust and put into freezer for 1 hour before adding the pecan topping.

5. Pulse the pecans into small pieces, but do not over pulse into a flour. Add the maple syrup and pulse again until mixed. Sprinkle on top of the cheesecake. Replace the cheesecake into the freezer.

6. Remove the cheesecake from freezer 15 minutes before serving

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Dr. Sally Edwards is a Senior Research Associate at the Lowell Center for Sustainable Production at the University of Massachusetts Lowell. She has many years of experience in engaging a wide range of stakeholders to promote the environmental health of communities and develop safer and greener products. She conducts research to identify environmentally sound solutions and works actively with the Green Chemistry & Commerce Council to advance the use of green chemistry in product design and development. Sally’s latest endeavor is the creation of a new podcast called Persistent and Pervasive: Feminists take on Toxics that we will be hearing more about today. Sally also provides consulting services to businesses, NGOs, and communities to support their environmental sustainability efforts. Sally serves on the board of Women's Voices for the Earth, an environmental organization based in Missoula, MT whose mission is to "amplify women’s voices to eliminate the toxic chemicals that harm our health and communities." Sally holds a MS in Environmental Health Science from Harvard University and a BA in Human Biology from Stanford University. She completed her doctorate at the University of Massachusetts Lowell. Her book, Beyond Child’s Play: Sustainable Product Design in the Global Doll‐Making Industry was published in 2009.

Vegan Saag Paneer

Serves 6 to 8 1 ½ blocks organic extra firm tofu, cut into 1-inch cubes ½ t. salt 3 Tbs. olive oil 1 t. turmeric ½ t. cayenne 2 Tbs. coconut oil 1 lb spinach 2 onions, finely diced 2 inch piece fresh ginger root, minced 2 t. garlic, minced 1 bunch broccoli rabe, finely chopped in food processor 2 t. coriander 2 t. cumin 1 t. garam masala 1 Tbs. chili’s, pureed ¾ cup coconut milk juice of ½ a lemon

1. Combine olive oil, turmeric, salt and cumin together in large bowl to make a marinade.
2. Place cubes of tofu into marinade and let sit for at least half an hour.
3. Meanwhile, heat coconut oil in a wok and sauté the onions, chilies, ginger, and garlic.
4. While that’s sautéing, pulse the spinach and broccoli rabe in a food processor until finely chopped.
5. Add the rest of the spices to the wok. Let simmer for 10 to 15 minutes. If the onion, garlic mixture sticks to the pan, you can add a little water to the mixture.

6. In a separate heavy skillet, sauté marinated tofu until golden brown on all sides. Drain and set aside.

7. Add the spinach and broccoli rabe to the wok. Add ½ cup of water to help steam the greens. Once the greens are soft, add the tofu and coconut milk to the spinach mixture.

8. Allow the mixture to cook down for 1o minutes. Squeeze in half a lemon right before serving.
9. Serve with saffron rice.

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Erica Goodman is the New York Regional Director at American Farmland Trust, where she oversees the organization’s work in New York and neighboring New Jersey. A native New Yorker, she grew up as part of a multi-generational dairy farm family in Washington County. Erica has previously held roles on AFT’s national communications team, served as Associate Director of Corporate Partnership at FoodCorps (pronounced Food-Core), and since 2016, Erica has served as representative-at-large for urban, suburban, and rural non-farm interests on the New York State Soil and Water Conservation Committee. She was named one of Hunter College’s “40 Under 40” in New York City Food Policy in 2018.

Vegan Moussaka with Potatoes Ingredients;- Makes one 9 x 13 pyrex casserole dish EGGPLANT and POTATOES 1-2 eggplants (1 large or 2 small), unpeeled and cut lengthwise into 1/2-inch slices 4-6 potatoes, sliced into thin rounds 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper TEMPEH SAUCE 2 tablespoons extra-virgin olive oil 1 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 and Potatoes: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with oil and lay out on large baking sheet, lined with parchment paper. On a separate cookie sheet, do the same with the potatoes. Season with salt and pepper. Cover with parchment paper and bake until the eggplant and potatoes are 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, until lightly browned, about 5 minutes. Add the peppers and garlic and continue to cook, stirring frequently, for about about 3 minutes more. 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, about 15 minutes., stirring occasionally. 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 the eggplant in the pan, overlapping the slices if needed. Spread half of the tempeh sauce evenly over the eggplant, Repeat with the potatoes and remaining 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.

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Shanna Farrell is an interviewer at UC Berkeley's Oral History Center, where she works on a wide variety of projects and specializes in drink cultural and environmental history. She is the author of Bay Area Cocktails. Her writing has appeared in Imbibe magazine, Life & Thyme, PUNCH, and The San Francisco Chronicle. She holds Master’s Degrees from both New York University and Columbia University.

Peanut Butter and Jelly Cookies Makes 22 cookies 1 cup oats, ground 1 cup walnuts, ground 1 cup GF flour ¼ t. cinnamon Pinch salt ½ cup maple syrup ½ cup Peanut Butter 2 Tbs. Canola oil 1 jar favorite jam Preheat oven to 350’ degrees. Combine all ingredients, except jam, in large bowl. Make into 1” balls. Press down on greased cookie sheet, creating a flat cookie. Indent center of cookie with your thumb. Fill in center with favorite jam. Bake at 350’ for 10 minutes, turn cookie sheet and bake another 5- 7 minutes. Remove from oven and let cool before transferring.

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Dr. Vanita Rahman is the Clinic Director at the Barnard Medical Center and the Physicians Committee for Responsible Medicine, where she leads clinical research, nutrition education programs, and provides patient care with an emphasis on plant-based nutrition. She is also a clinical instructor in medicine at the George Washington University School of Medicine and frequently speaks at international conferences about the role of nutrition in chronic disease.

Dr. Rahman is a certified nutritionist and personal trainer and has authored several books on plant-based nutrition and published articles in peer-reviewed medical journals. In her latest book, Simply Plant Based, Dr. Rahman lays out a roadmap for making it easy to eat a plant based diet by providing shopping lists, recipes, and meal plans for creating healthy meals.

Tempeh and Black Bean Vegetable Fajitas with Cashew Lime

Crema

Preheat oven to 350° For this recipe, we will be making a bean component, a vegetable component and a cashew cream sauce, that can be turned into many different dishes. You can make burritos, tacos, enchiladas or tostadas from this one recipe. Ingredients Olive oil 1 block of tempeh, 8 oz. 2 organic onion, 1 chopped and 1 cut into slivers 2 organic pepper, (red and yellow if possible) 1/2 of each chopped and 1/2 of each cut into slivers 1- 8 oz pack of Baby Bella mushrooms or other 1 Tbs., plus 1 t. minced garlic 1 Tbs. Tamari 1⁄2 t. salt 1 t. chili powder 1 t. Cumin 1⁄2 t. chipotle chili powder- optional 1 can organic, diced, fire roasted tomatoes (with chili peppers optional) 1 can organic black beans, drained, or refried beans 1⁄2 cup frozen organic corn 2 Tbs. chopped cilantro (or substitute parsley if you don’t like cilantro) 1 jar favorite salsa 1 cup cashews- soaked 2 hours or more, then drained Juice of 1 lime cilanto for garnish (or substitute parsley if you don’t like cilantro) chopped red onion, for garnish Pickled Jalapeno peppers- optional Flour tortillas, corn tortillas, GF tortillas or taco shells Tortilla chips on side

In her free time, she enjoys spending time with family and friends, traveling, exercising, and experimenting with new recipes.

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Bio Frances Moore Lappé, known to her friends as Frankie, is the author or co-author of twenty books about world hunger, living democracy, and the environment, beginning with the three- million-copy Diet for a Small Planet in 1971. She has been featured on the Today show, Hardball with Chris Matthews, Fox & Friends, The Wall Street Journal, NPR, the CBC and BBC, and other news outlets. Frances is the cofounder of three organizations including the Oakland-based think tank Food First and the Small Planet Institute, which she leads with her daughter, Anna Lappé. The pair also cofounded the Small Planet Fund, which channels resources to democratic social movements worldwide.

www.smallplanet.org www.dietforasmallplanet.org

Pumpkin Soup

When I need to make a lot of soup for a large crowd, there is nothing better than an Heirloom Long Island Cheese Pumpkin. The flesh is a bright orange, and when roasted, it caramelizes and gets so sweet, it is perfect for soup! (or pumpkin pie!) One 8 lb pumpkin makes enough soup for 12-18 people! Makes 18 cups Ingredients: 1– 8-9 lb LI Cheese Pumpkin, cut in half, seeds removed, (I got 8 cups of pumpkin pulp from the roasted pumpkin) 10 cups water 2 Tbs. coconut oil 1 Tbs. minced garlic 2 Tbs. fresh minced ginger 2-1/2 t. salt 1 Onion, chopped 4 carrots, cut 4 potatoes, cut into chunks 1 cans coconut milk 4 Tbs. maple syrup 2 t. cinnamon 1 Tbs. Cardamom 2 t. Coriander 1. Lay out the Pumpkin, cut side down, on an oiled roasting pan, lined with parchment paper. 2. Make a few slits in the pumpkin to let steam out. 3. Bake at 375 for approximately 1 hour, until pumpkin is soft. Let cool a bit before scooping out the pulp and juices, leaving the skin. Set aside. 4. Meanwhile, in large stock pot, sauté the onions, potatoes and carrots in the coconut oil with the ginger and garlic. Add the spices and lightly toast for 2 minutes. 5. Add the pumpkin pulp to the stockpot. 6. Add 10 cups water 7. The pumpkin should be covered with liquid by 3”. Bring to a boil, reduce heat and let simmer for 30 minutes. 8. Remove from heat, and with an immersion stick, puree the soup until smooth. 9. Return to stove, and add the coconut milk. If the soup is too thick, add some more water. 10. Add the maple syrup. Adjust spices and salt to taste.

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Bio Jim Goodman is a team member of the editorial group at Disparity to Parity, a non-profit organization working to mandate fair pricing and update supply management to build a racially just, economically empowered, and climate resilient food system. Jim is a graduate of the University of Wisconsin- Platteville with a Bachelor of Science Degree in Animal Science. He also holds a Masters Degree in Reproductive Physiology from South Dakota State University.

Jim and his wife Rebecca ran a 45-cow organic dairy and direct market beef farm in southwest Wisconsin for 40 years. His farming roots trace back to his great-grandparents immigration from Ireland during the famine and the farm's original purchase in 1848. Jim credits more years of failed farm and social policy than he cares to think about, as his motivation to advocate for a farmer-controlled consumer- oriented food system.

In addition to working with Disparity to Parity, Jim is a board member of Midwest Environmental Advocates, Family Farm Defenders and is the current board president of the National Family Farm Coalition.

Vegan Pesto Spinach Lasagna with Cashew Ricotta Preheat oven to 350° Cashew Ricotta Filling 3 cup cashews, soaked for 2 hours or more 2 Tbs. Nutritional yeast 1 t. salt, ½ t. white pepper Spinach Pesto 1 lb. pk org. froz. chopped spinach 1 onion, 1 Tbs. chopped garlic ¾ cup pesto Sauce 1 32 oz. Jar Organic Marinara Sauce 2 Tbs. minced garlic 1 can diced fire roasted tomatoes 1 onion 1 yellow or orange organic pepper 1 lb Miyoko’s Cashew Mozzarella cheese, ¼ cup white wine grated 1 box organic rice lasagna noodles ½ cup chopped parsley Directions Make pesto according to directions below. For sauce, sauté onion, garlic and pepper in olive oil in stock pot. When soft, add ¼ cup white wine. Cook for 5 minutes, then add marinara sauce, can of diced tomatoes and ¼ cup chopped parsley. Meanwhile, drain the cashews and pulse in food processor with 3 cups water, nutritional yeast, Salt and pepper. Pulse until smooth. Taste and adjust S & P. In a skillet, sauté the onion with garlic, until translucent. Defrost the spinach and squeeze out all excess water. Add spinach to the onions and garlic, and sauté for a few minutes. Add ¾ cup pesto to the spinach mixture. Save the remaining pesto for another time. Assemble the Lasagna Cover bottom of lasagna pan with sauce, Then add a single layer of dry lasagna noodles, right out of box. Spread ½ of cashew ricotta filling over noodles. Add ½ of the spinach pesto over the cashew ricotta and sprinkle with 1/3 of grated mozzarella cheese. Cover with a layer of sauce, and then repeat, with the noodles, ricotta and spinach. Cover with sauce, add one more layer of noodles, cover with sauce, and the remaining grated Miyoko’s mozzarella cheese. Cover with tin foil and bake for 40 minutes. Remove from oven, uncover and cook for another 20 minutes, until a fork pierced into noodles are soft. Garnish with remaining ¼ cup of fresh chopped parsley. Vegan Pesto 4 cups Basil leaves 8 cloves garlic ¾ cups toasted pine nuts 1 cup Olive Oil 1 Tbs. nutritional yeast ¾ teaspoon salt ¼ t. pepper In food processor, pulse the basil until finely chopped. Add garlic cloves, salt, pepper and pine nuts. Pulse some more, scrapping down sides to incorporate all of the mixture. When fully pureed, add the olive oil while the food processor is running. The mixture will become thick. Add the nutritional yeast and mix.

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Lisa Ott is the President and CEO of The North Shore Land Alliance. Lisa is a native of Kentucky, a graduate of the University of Kentucky and the Columbia Business School Program for Non Profit Management and the Yale School of Forestry Conservation Finance Program. She is the past chairman of the National Affairs and Legislation Committee of the Garden Club of America and former Trustee of The Nature Conservancy, Long Island Chapter.

Awards and Distinctions

2004, 2006 and 2009- Appointed to the New York State Department of Environmental Conservation Open Space Committee for Region I

2004 and 2006 -Nassau County Environmental Bond Selection Committee

2006- Women: Trailblazers of the New Millennium Award from the Nassau County Legislature

2006- Woman of Distinction Award for the 15th New York State Assembly District

2007- Town of Oyster Bay Environmental Leader's Award

2011- Zone III Conservation Award from the Garden Club of America (State-wide)

2020 – Medal of Merit from the Garden Club of America

Stuffed Chile Rellenos, with Cashew Lime Crema, GF.

10-12 Large Poblano Peppers for stuffing

Filling

1 onion, chopped

1 serrano pepper, diced

1 Japanese eggplant, diced (2 cups)

1 yellow summer squash, diced (2 cups)

1 green pepper, iced (1 cup)

2 cups cherry tomatoes, halved

2 Tbs. chopped garlic

1-1/4 t. salt

½ t. chipotle powder

1 t. cumin

1 t. chili powder

2 cups cooked brown rice

1 t. chipotle powder

1 can black beans

2 Tbs. Chopped cilantro

The Batter

½ cup Masa Harina

½ cup besan flour (chick pea flour)

1 t. baking powder

1 Tbs. potato starch

Juice from 1 can of chick peas

½ t. salt

3/4 cup water, plus 1 Tbs.

Cashew Lime Crema

2 cups cashews, soaked 3 hours or more, then drained

1 cups water

Juice of 1 lime,

½ t. salt

For the Sauce

1 onion, diced

1 serrano pepper, diced

1 small purple sweet pepper, diced

4 cups cherry tomatoes, halved

2 Tbs. garlic

¼ t. salt

1 t. dried oregano

Procedure

For the Filling;

1. Sauté the onion in olive oil until translucent. Add the garlic and peppers and cook for a few minutes.
2. Meanwhile, steam the eggplant for 10 minutes until soft.
3. Add the summer squash, spices, & salt to the onions, and cook for 5 minutes, until they are soft. Add the steamed eggplant, the black beans and the cherry tomatoes and continue cooking, until all the tomatoes have broken down. Add the brown rice and 2 Tbs. cilantro and continue cooking for a few minutes, letting the flavors come together.

Broil the Peppers

• Lay the peppers out on a cookie sheet, lined with tin foil, and broil them on all sides until slightly charred. You want to blacken the skin so that you can peel them. After they are charred, put them in a bowl, cover with plastic wrap and let them sit for 10 minutes, steaming. This will make peeling them easier.

• After 10 minutes, peel the peppers and set aside.

For Crema- Blend all ingredients in blender or food processor until smooth.

1. Add 1 cup of the cashew crema to the vegetable stuffing. Set the remainder Crema aside for serving.
2. Adjust seasoning in vegetable stuffing to desired taste.

For The Batter-

1. In an electric mixer, whip the Fava Juice until white peaks form.
2. In a separate bowl, combine the dry ingredients. Add the water, mix well until no lumps remain.
3. Fold in the Fava whites until well blended.

Stuff the Peppers-

1. Make a small slit partially down the side of the pepper, and cut out the stem and remove the seeds and ribs. Fill each pepper with the filling, trying to keep the opening small, until all the peppers are filled. (If you have leftover stuffing, it can make great nachos!)

Make the Sauce

1. Sauté the diced onion in a little olive oil for 5 minutes. Add the garlic, Serrano pepper and purple pepper and cook for another 5 minutes.
2. Add the cherry tomatoes and cook for 5 more minutes. Using either an immersion blender or food processor, puree the tomato mixture and continue cooking for another 10 minutes, until the sauce gets a deeper red color. Add the oregano.

Bring it All Together

1. Dip the stuffed peppers into the batter, and fry them in a light oil until golden brown. (To make ahead of time, All of the peppers can be fried and then stored in a pyrex dish to be re-heated the following day.)
2. Heat the tomato sauce and serve over the Chile Rellenos, with a drizzle of the Cashew Crema on top. (I thinned out a small amount of the Cashew Crema so that I could drizzle it on top using a squeeze bottle) I served the rest of the Cashew Crema on the side instead of sour cream.

Enjoy!

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Chad Marvin is a current Master’s candidate in Sustainable International Development at the Heller School for Social Policy and Management. He served with the Peace Corps as an Agroforestry Volunteer, and then a Cultural Environmental Volunteer Leader from 2017-2020, living in a rural community in the mountainous region of country, Fouta Djallon. Chad’s current research is around the intersection of climate change with women and youth in Guinea. His research is informed by his role as Program Associate for AquaFarms Africa, a social impact enterprise that trains women and youth in the capital city of Guinea, Conakry to run their own aquaponic farms. Originally from Long Island, New York, Chad interned for iEat Green while attaining his bachelors in Environmental Humanities at Stony Brook University. Chad’s passion is finding the links between social and environmental issues and creating long lasting solutions that acknowledge the root causes of these problems in order to create a more equitable and sustainable world.

Chad Marvin AquaFarms Africa Email- chad.e.marvin@gmail.com

Gazpacho- Cold Vegetable Soup

1 Cucumber 2 Red Pepper 1 Vidalia Onion 3 Tbs Olive Oil ½ Jalapeño Pepper 2 t. salt 4 cups fresh Heirloom Tomatoes (seeds removed) 4 Tbs Fresh Dill - Chopped 4 Tbs Fresh Parsley - Chopped Juice from 1 Lemon Fresh Pepper to taste Org. Tomato Juice (optional)

Pulse the first 7 ingredients in a food processor until well blended. Add the can of fire roasted tomatoes and continue to pulse. Add the dill and parsley to taste. Add the fresh squeezed lemon and pepper to taste. Add organic tomato juice or organic tomatoes if you would like it thinner.

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Christina Grace Bio

Christina Grace is CEO of Foodprint Group, a design, training and technology business. Foodprint helps companies eliminate waste using thoughtful space design, best people practices and daily tracking of waste and its greenhouse gas impacts.

Christina is co-author of the NYC Zero Waste Design Guidelines, a 20-year expert in sustainable food systems and a trained cook based in Brooklyn.

Christina has spent her career managing projects that drive economic development, address public health and mitigate climate change through a more sustainable food system. Before launching Foodprint, Christina managed the Urban Food Systems Program for the New York State Department of Agriculture where she supported regional farm to market, farm to school, and urban agriculture initiatives.

Spanikopita with Tofu (made with Assorted Greens)

Preheat oven to 375°. You will need a large lasagna pan and a wide pastry brush. 1 pk Filo Factory filo dough 3- 1lb assorted greens from garden (swiss chard, collards, kale, spinach, broc rabe) 2 lbs extra firm tofu, cut into small ¼” cubes 1 bunch dill, chopped 2 onions, chopped 2 t. salt, 1 t. pepper 2 Tbs. nutritional yeast 2 cups cashews, soaked for 2 hours 3 handfuls of white org rice ½ cup olive oil, plus 1 cup oil for pastry 1. Place the tofu cubes in bowl and toss with ½ cup olive oil. Add 1 Tbs. dried dill, 1 t. salt, ½ t. pepper, toss again and let marinate for ½ hour. 2. Bake the tofu in 375° oven for 15 minutes, until starting to get golden on the edges. Remove from oven. Set aside. 3. Steam all of the greens until soft and wilted. 4. Put greens in ice bath to cool and lock in flavor and color. Drain in colander. By the handful, squeeze out all of the extra liquid, and place greens on large cutting board, Chop the greens into small pieces, and then place in large bowl. 5. Meanwhile, sauté the onions in olive oil until translucent, and starting to caramelize. Add to bowl with greens. 6. Drain cashews, and pulse in food processor with 1-1/2 cups water, and 2 Tbs. nutritional yeast, 1 t. salt and ½ t. pepper. Pulse until smooth. 7. Add cashew cream, dill, and tofu, to the bowl of greens. Add the rice and mix well. 8. Pour the cup of olive oil into a small bowl. Spray bottom and sides of pan with oil. 9. Using a wide pastry brush (I use a 3” wide brush) will make spreading the oil easier. Open filo pastry. Lay out first sheet. If the filo is wider than your pan, you can trim the stack of filo pastry to fit your pan, and use the trimmed pieces on the end, if you need the filo longer. Brush the filo with oil, lay out second sheet, brush, repeat for 10 layers. 10. Add the greens and tofu mixture to pan and spread out evenly. Cover the filling with remaining layers of filo, alternating with the oil, just as you did on the bottom, until finished. 11. Score the pieces before baking, all the way through the top layers of filo pastry. 12. Bake at 375° for 50 min. until golden brown. Turn half way through for even baking.

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Ken Meter is one of the most experienced food system analysts in the U.S., integrating market analysis, business development, systems thinking, and social concerns. Meter has worked for fifty years in inner-city and rural community capacity building. His local economic analyses have promoted local food networks in 143 regions in 41 states, two provinces, and four tribal nations.

Peanut Butter and Jelly Cookies

Makes 22 cookies

1 cup oats, ground

1 cup walnuts, ground

1 cup GF flour

¼ t. cinnamon

Pinch salt

½ cup maple syrup

½ cup Peanut Butter

2 Tbs. Canola oil

1 jar favorite jam

Preheat oven to 350’ degrees.

Combine all ingredients, except jam, in large bowl. Make into 1” balls. Press down on greased cookie sheet, creating a flat cookie. Indent center of cookie with your thumb. Fill in center with favorite jam.

Bake at 350’ for 10 minutes, turn cookie sheet and bake another 5-7 minutes.

Remove from oven and let cool before transferring.

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Laura Chepner is a teacher, environmentalist, and vegan-inclusion educational consultant from the United Kingdom. She is the author of the new book, Veducated! An Educator's Guide for Vegan-Inclusive Teaching. Laura graduated from Manchester Metropolitan University in 2009 with a BA in Primary Education and specialization in Global Citizenship and the Humanities. Upon recognizing a gap in vegan inclusion and education, both in her capacity as a teacher and as the mother of a vegan student (Lois, now 6), Chepner formed the United Kingdom's first non-profit, vegan, school consultancy company "Primary Veducation" in 2017. She frequently presents to school staff and parents at events supporting vegan-inclusion, and has successfully campaigned for plant-based options on both private and public-sector menus.   Mushroom and Pea Carbonara with Cashew Mascarpone

1 Ib. Organic Pasta soaked in 1-1/2 cups hot water 3 stalks celery, diced fine 2 carrots 1 org. pepper, seeds removed, diced- orange or red 1 onion, chopped 8 cups oyster mushrooms 1 cup fresh or frozen peas 3 Tbs. tomato paste ¼ cup extra virgin olive oil 1 cup vegetable broth ½ cup cashews, soaked for 2 hours ½ cup red wine 2 teaspoons dried oregano 1 t. dried basil ½ t. dried thyme 2 Tbs. minced garlic ½  t. red pepper flakes (optional) 3 Tbs. chopped fresh Italian parsley 1-1/2 teaspoons salt 1 teaspoon pepper

Coat bottom of cast iron pan with olive oil. Sauté onions, carrots, celery for a few minutes, then add garlic and cook for 5 minutes. Cut the mushrooms into strips. Add the mushrooms, and cook for 10 minutes, until well done.  Add the peppers, the dried herbs, and the tomato paste and cook for 5 minutes.  De-glaze the pan with the red wine and vegetable broth, and let the mixture cook down for about 10 minutes, until the liquid is reduced by half.  In a mini food processor, mix the drained cashews with ½ cup of fresh water. Pulse until completely smooth, scraping down sides of processor to incorporate all of the cashews. Add cashew mixture to the sauce. Taste and adjust salt, pepper and add the parsley.  Meanwhile, cook pasta according to directions in salted water, (al dente). Time it, so that the pasta just comes out of the water, when you are ready to mix it with the sauce. Reserve some of the pasta water to add to the Carbonara sauce if it needs to be thinned out. Garnish with parsley.

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Dr. Heidi Hutner, Director and Producer, is a professor of Sustainability and English at Stony Brook University, and a scholar of nuclear and environmental history and ecofeminism. She is the winner of Sierra Club Long Island's 2015 Environmentalist of the Year Award. At Stony Brook University, she teaches courses on the environmental literature, history, and film. She chaired the Sustainability Studies Program for six years and was Associate Dean in the School of Marine and Atmospheric Science. Hutner publishes widely as a writer and journalist on nuclear, environmental and gender issues. She regularly gives public and keynote talks at universities and conferences on environmental studies and ecofeminism. Her current book project, ACCIDENTS CAN HAPPEN: VOICES OF WOMEN AND NUCLEAR DISASTERS, will accompany the documentary and forms the basis of the film series. Hutner's many books, book chapters, and essays have been published by Oxford University Press, University of Virginia Press, Palgrave Press, Rowman and Littlefield Press, Broadview Press, among others. As a journalist, she writes for the New York Times, Ms. Magazine, Public Radio International, DAME, Spirituality and Health,  Mom's Clean Air Force, Yes!, Tikkun, and more. Hutner produces the popular web video show, Coffee with Hx2, in which she interviews world experts, Nobel Peace Prize winners, McArthur Genius Fellows, and other luminaries on sustainability and environmental issues. She recently appeared on the NBC News Think episode, “Clean Water is a Human Right” and gave a Tedx on "Eco-Grief and Ecofeminism."  Hutner was the associate producer of the off-Broadway climate-change musical, Endangered. For more about Heidi Hutner (and full list of her projects/publications), see her website: HeidiHutner.com.   Kale and Napa Cabbage Salad with Carrots and Cranberries, served with a Japanese Dressing

Ingredients; 6 cups kale leaves, chopped  12 cups Napa Cabbage leaves, cut into thin slivers 2 cups grated carrots, about 6 large carrots 2 cup dried cranberries 3 Tbs. Olive oil ¼ t. salt   Japanese Dressing 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   Directions Rinse and dry kale greens, chop or tear it up and place it in a roomy bowl.  Toss the kale with 3 Tbs. olive oil and ¼ t. salt, and massage the kale leaves between your fingers for 5 minutes, until the fibers break down and the kale gets soft. Add the cabbage, carrots and cranberries Using a blender, make the Japanese Salad Dressing  Toss salad with dressing and serve

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Mitch Gruber is a member of the Rochester City Council and the Chief Strategy Officer for Foodlink. Foodlink is the regional food bank of the Finger Lakes Region, who’s mission is to end hunger and build healthier communities through the power of food. Mitch is also a historian of urban food systems, and all of his work aims to build healthier, more equitable food systems.

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Patty Gentry is a professional cook and farmer. As a cook, she had a rich and rewarding experience working under the tutelage of Anne Rosenzweig of Acadia and The Lobster Club in NYC, and Lidia Shire of Biba in Boston. She partnered with Gary and Isabel MacGurn to open The Hampton Chutney Company in Soho, NY and has had the good fortune to work with Ben Schneider and Sohui Kim at the Good Fork in Red Hook, Brooklyn. Before trading in her apron for a hoe six years ago, she was lucky enough to spend four years in the kitchen at the Ross School in East Hampton. Early Girl Farm was started to bring highly diversified, lovingly raised produce, to hard working chefs.   Gluten-Free, Vegan, Chocolate Chip-Pecan  Lace Cookies Preheat oven to 350*   Ingredients 1 cup coconut oil 1  cup organic brown sugar 1  cup organic white sugar 1 Tbs. apple Cider Vinegar 1 Tbs. ground flax seed 1 tablespoon vanilla ½ cup organic apple sauce 2 cups gluten-free, vegan flour mix 1 cup organic gluten-free oats,  1  t. salt 1  t. baking soda 1  t. baking powder 1 t. cinnamon 1- 10 oz. bag vegan choc chips 1 cup pecans, roughly chopped   Pulse and Cream coconut oil, brown sugar and white sugar in food processor for 5 minutes. .  In separate small bowl, mix the flax seeds with the 1 Tbs. of apple cider vinegar. Mix and let sit for 5 minutes Add apple sauce and vanilla to the flax seed mixture and then add it to the food processor and pulse.  In separate bowl, mix dry ingredients together.  Add the wet mixture from the food processor to the dry ingredients, and mix well. When thoroughly mixed, add the choc chips and pecans Drop cookies onto cookie sheet lined with parchment paper. Bake for 7-8 minutes. Turn pan halfway thru if your oven is hotter in the back. The cookies will spread out and become very lacey and thin.  Let cool before transferring to cookie platter.

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Dr. Will Tuttle’s writings, presentations, and  music focus on compassion, creativity, intuition, and the intersection of social justice, animal liberation, and environmental, health, spiritual, and peace issues. A visionary speaker, educator, author, and musician, he’s a former Zen monk with a Ph.D. from U.C., Berkeley, and a vegan since 1980. He is the editor of Circles of Compassion  and Buddhism and Veganism, author of Your Inner Islands, and other books, and recipient of the Courage of Conscience Award and the Empty Cages Prize. He has appeared in many radio, television, print, and online interviews, as well as documentary films, including Cowspiracy; Prayer for Compassion; HOPE: What You Eat Matters; Vegan: Everyday Stories; and Animals and the Buddha.   The World Peace Diet offers an expanded understanding of our culture and our health. It has been called one of the most important books of the 21st century: the foundation of a new society honoring the interconnectedness of life. The World Peace Diet is one of the first books to make explicit the hidden connections between our culture, our food, and the source of our broad range of problems—and the way to a positive transformation in our individual and collective lives. Sautéed Broccoli with Cherry Tomatoes and Cannelloni Beans in Garlic and Oil  over Penne   1 package of W.W. penne- cooked in salted water, al dente, (reserve water) 1 onion, diced 2 heads of broccoli , cut into florets 1 pint Cherry Tomatoes, cut in half ½ cup olive oil ¼ white wine 3 Tbs minced garlic cloves 1 can Cannelloni Beans 1 t. oregano 1 t. basil Salt and pepper to taste (red pepper flakes optional) ¼ cup chopped parsley   Directions; In large pan or wok, sauté onions in olive oil with half of the garlic, until translucent.  Add the broccoli and remaining garlic and cook until the broccoli starts to soften. Add the cherry tomatoes, beans, white wine and seasonings. Let cook down for 5-10 minutes until the cherry tomatoes are soft and the beans are hot. Add the pasta into the wok, with ¼ cup of the pasta cooking water. Mix well, taste, and adjust seasonings to your liking. Garnish with the fresh parsley

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Philip is a farmer, author, and educator with decades of experience and expertise in founding and in leading sustainable agriculture and food systems programs for undergraduate and graduate students. As an educator, Philip is intrigued by innovative approaches in helping students and communities develop more complex understandings of sustainable agriculture, food systems, and social change. Having founded a 23 acre organic college farm and also the first online graduate program in food systems in the US, he is an advocate of hands-on experiential education and the best of what online education can offer — and revels in the tension between those two radically different approaches. As a farmer, he is particularly interested in grass-based agriculture and livestock conservation. As an author, he is driven by digging into cutting edge issues and revealing the complexities of their lessons for a broad audience.   Philip is the author of A Precautionary Tale, Rebuilding the Foodshed, and UpTunket Road, published by Chelsea Green Publishing. Most recently, he has served as Professor of Sustainable Agriculture & Food Systems and Sustainable Food Solutions Initiative Director at Green Mountain College, where he was instrumental to that college’s sustainability initiatives. Philip teaches in and leads Sterling’s continuing education program, The School of the New American Farmstead, with its leading-edge short courses that inspire lifelong environmental stewardship for residential and non-residential adult students of all ages. He and his wife Erin live in Pawlett, Vermont on UpTunket Farm, where they manage a grass-based herd of approximately 30-60 rare breed cattle, American Milking Devons.

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Joel Fuhrman, M.D. is a board-certified family physician, six-time New York Times best-selling author and internationally recognized expert on nutrition and natural healing, who specializes in preventing and reversing disease through nutritional methods. He is the President of the Nutritional Research Foundation and on the faculty of Northern Arizona University, Health Sciences division. Dr. Fuhrman coined the term “Nutritarian” to describe a nutrient-dense eating style, designed to prevent cancer, slow aging, and extend lifespan.   For over 25 years, Dr. Fuhrman has shown that it is possible to achieve sustainable weight loss and reverse heart disease, diabetes and many other illnesses using smart nutrition. In his medical practice, and through his books and television specials, he continues to bring this life-saving message to hundreds of thousands of people around the world. Dr. Joel Fuhrman is a graduate of the University of Pennsylvania (Pearlman) School of Medicine (1988) and has received the St. Joseph’s Family Practice Resident’s Teaching Award for his contribution to the education of family practice residents; and a C3 Cardiology Global Health Award for teaching cardiologists nutritional science.   In addition to the Dr. Fuhrman Wellness Center in New Jersey, Dr. Fuhrman also operates his Eat To Live Retreat in San Diego where overweight people from all over the world come to stay for 4-12 weeks to conquer food addiction and recover their health.   Dr. Fuhrman is a former world-class figure skater, who placed second in the United States National Pairs Championships in 1973 and third in the World Professional Pairs Skating Championship . Along with his nutritional expertise, Dr. Fuhrman has been involved professionally with sports medical committees, advised professional and Olympic athletes, and instructed athletic trainers and world-class athletes about maximizing performance as they age and preventing injury.   Szechuan Vegetable Delight   Ingredients 1 onion, cut in half, then sliced into crescent moons  3 carrots, cut into small chunks    1 head broccoli 3 small Japanese eggplants 8 oz. baby bella mushrooms Napa Cabbage- 2 cups  shredded 1 baby bok choy 1 orange pepper, large diced 2 Tbs. grated ginger 2 Tbs. minced garlic olive oil  3 Tbs. tamari (to taste) 1 t. Dark sesame oil 1 t. hot sesame oil 2 Tbs. Aji Marin 1 t. corn starch cilantro     Cover bottom of wok with oil. When oil is hot, add the onions, and carrots. Add half the ginger and garlic. Cook for 7-10 minutes until vegetables are soft.  Meanwhile, in another pot, steam the eggplant until soft- (10 min) Add the mushrooms to the wok and cook for 5 minutes. Then add the broccoli and remaining garlic and ginger.  Continue cooking at med. high heat, stirring as needed for 5 minutes. Then add the peppers, napa cabbage and bok choy. Add a little water if needed to deglaze the wok.   In a small bowl, make a mixture of the cornstarch, tamari, sesame oil and mirin, and pour over vegetables. Cook for a few minutes more, allowing the sauce to thicken.  Add the dark sesame oil and hot sesame oil. Taste and adjust according to your preference. Add more Tamari  or hot sesame oil if desired Garnish with cilantro (or parsley) Serve with Vegetable Fried Brown Rice

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Jerusha Klemperer is the Director of FoodPrint.  “FoodPrint” is a non-profit organization dedicated to research and education on food production practices. Their aim is to pull back the curtain on the impacts of industrial food production practices and explain the benefits of more sustainable approaches to food production and consumption. They work to mobilize people to raise their collective voices and take action to make real change in the food system. For about a decade, Jerusha has been a communications strategist working towards a more sustainable, healthy and delicious food system. Prior to FoodPrint she was the co-founder and communications director at FoodCorps, an AmeriCorps service organization, and worked with Slow Food USA. Veggie Pancakes- GF & Dairy Free   Preheat oven to 450° degrees   Ingredients ½ cup GF Flour ½ Cup Besan Flour – (chick pea flour) ½ t. baking powder ½ t. salt ¼ t. pepper ¾ cup water 1/3 cup thinly sliced asparagus 3 baby bella mushrooms ½ onion- thinly sliced into crescent moons 1 medium potato-grated ¾ cup broccoli canola oil   Directions In a large bowl, whisk together the GF flour, besan flour, baking powder and S & P with the water, to make a smooth batter.  Add the veggies, and mix well. Line a cookie sheet with parchment paper, and oil well. Drop spoonfuls of the pancake batter onto the cookie sheet.  Bake for 10 minutes until bottom of pancakes are golden brown, turn over and cook another 5 minutes until golden brown.   Serve with Apple Sauce, maple syrup, or  Jam.  For a savory dish, serve with Zhoug Sauce, or  Cilantro chutney

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Nellie Thompson Kapur is the Executive Director of Green Beetz. Green Beetz is a non-profit organization that empowers elementary and middle school students to navigate the modern food system, and to make healthy and sustainable food choices. Nellie is deeply passionate about improving our food systems and increasing knowledge about healthy eating and sustainability, all through a health equity lens. She has her masters in Public Health and Nutrition and 10+ years of experience in the non-profit, government, and foundation spaces. Working for Green Beetz is her dream job! Braised Seitan with Broccoli, Shitake and Portobello Mushroom Medley   1 package of your favorite seitan, drained and laid out on a dish towel to dry 1 onion, cut in half, then sliced into crescent moons  2-3 carrots, cut into chunks         1 head broccoli, cur into florets 3 Portobello mushrooms, sliced 6-8 Shitake mushrooms, stems removed, sliced 2 Tbs. grated ginger 2 Tbs. chopped garlic,  Olive oil  4 Tbs. tamari (to taste) ¼ t. smoked paprika 1 Tbs. Dark sesame oil 2 Tbs. Aji Mirin cooking wine 1 t. hot sesame oil (optional) 2 Tbs sesame seeds, toasted

Cover the bottom of wok with oil. When oil is hot, add the onions.  Add 1 Tbs. garlic, 1 Tbs. ginger and carrots. Continue cooking at medium-high heat, stirring constantly for 5 minutes. Then add the broccoli, and add more oil or a little water if needed.  Cook for a few minutes more, than add the mushrooms, and let those cook down for a few minutes. When the mushrooms are soft, remove the vegetables from the wok and transfer to bowl, set aside.  Add more oil to the bottom of the wok. Add the remaining ginger and garlic to the wok and cook for 30 seconds. Add the seitan, and sear that for 5 minutes.  Add smoked paprika, and cook for 2 more minutes.  Add 2 Tbs. tamari and sear for another few minutes.  Return the vegetables to the wok and add aji mirin and another 2 Tbs. tamari.  Cook the vegetables with the seitan for a few minutes to allow the flavors to meld.  Add the dark sesame oil for taste and the hot sesame oil, if using. Taste. Add more tamari if desired.  Sprinkle with 2 Tbs. of toasted sesame seeds and serve!

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Mitchel Cohen coordinates the No Spray Coalition in New York City, which successfully sued the City government over its indiscriminate spraying of toxic pesticides. In 1997, he organized the campaign to rid NYC public schools of milk from cows injected with genetically engineered Bovine Growth Hormone, and in 2001, he ran for Mayor of NYC as one of five Green Party candidates. He was editor of the national newspaper Green Politix, and of the NY State Green Party newspaper. Mitchel edited Red Balloon, the journal of the Red Balloon Collective that he co-founded at SUNY Stony Brook, and chaired WBAI radio’s Local Board. His writings include:   The Social Construction of Neurosis, and numerous other pamphlets under the rubric of Zen-Marxism What is Direct Action?, a book that draws on personal experiences as well as lessons from Occupy Wall Street An American in Revolutionary Nicaragua Listen Bookchin! and two books of poetry,  One-Eyed Cat Takes Flight and The Permanent Carnival   Bio Robin T. Falk Esser, Ph.D. earned her Ph.D. in Physiology & Biophysics at SUNY Stony Brook Health Sciences Center Medical School and has published papers in the journals: Science, Nature, Journal of Physiology, Journal of General Physiology, and the Biophysical Journal. She worked as a New York City high school science teacher for 30 years, teaching Advanced Placement (AP) Environmental Science, AP Bio, and Chemistry, among other courses. She was a recipient of the Siemens AP Science Award for excellence in teaching. She was also the subject of two NY Times articles and was interviewed by Tom Brokaw NBC Nightly News for exemplary teaching. She is a life-long political activist, having been involved, as a teenager, in the 1965 anti-apartheid mobilization, 1968 Poor People's Campaign with Dr. Martin Luther King, Jr., against the Vietnam War, in the draft resistance movement, anti-nuclear power movement, and with the Red Balloon Collective at SUNY at Stony Brook.   

Vegetable Lasagna with Cashew and Tofu Ricotta (GF)

Preheat oven to 350°   Ingredients

1 lb Miyoko’s Cashew Mozzarella cheese, grated 1 & 1/2  box GF rice lasagna noodles   Cashew Ricotta Filling 1 cup cashews, soaked for 2 hours or more 1 Tbs. Nutritional yeast 1 t. chopped garlic ½ t. salt, ¼ t. white pepper 1 cup water   Tofu Filling 1 block firm tofu ½ cup vegan pesto (recipe on my website)  1 cup coconut milk  1 Tbs. Nutritional yeast

Spinach Sauté 2 lb. pk org. froz. chopped spinach,  1 Tbs. chopped garlic   Mushroom Sauté 1- 8 oz. box Baby Bella mushrooms 1 Tbs. chopped garlic 2 Tbs. red wine 1 Tbs. Tamari

4 cloves garlic   Sauce Olive oil 2 Tbs. minced garlic 1 onion, diced 1 yellow or orange organic pepper, diced ¼ cup white wine 2-  32 oz. Jar  Organic Marinara Sauce  1 can diced fire roasted tomatoes ½ cup chopped parsley 1 Tbs. dried oregano   Directions For sauce, sauté onion, garlic and pepper in olive oil in stock pot. When soft, add ¼ cup white wine. Cook for 5 minutes, then add marinara sauce, can of diced tomatoes and ¼ cup chopped parsley. Meanwhile, drain the cashews and pulse in food processor with 1 cup of water, nutritional yeast, garlic,

salt and pepper. Pulse until smooth. Taste and adjust S & P. Scrape out cashew ricotta into a bowl and set aside.  Using the same bowl of the food processor, puree the tofu with the coconut milk, garlic and pesto. Pulse until very smooth. Cover the bottom of cast iron pan with olive oil. Sauté the mushrooms until they start to sweat. Add the garlic and continue to cook for five minutes until the liquid evaporates. Add the red wine and cook until the wine is absorbed. Then sear it with the splash of tamari. Remove from pan.  Defrost the spinach in hot water and drain. Squeeze out all excess water from spinach. Cover the bottom of cast iron pan with olive oil. Sauté the spinach with garlic for a few minutes, add salt and pepper to taste.   Assemble the Lasagna Use a deep lasagna pan. Cover bottom of lasagna pan with sauce, Then

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My guest this week on the Progressive Radio Network is Wes Gillingham, Wes is co-founder and Associate Director of Catskill Mountainkeeper, Dedicated to pushing New York into a Just Transition away from fossil fuels and protecting the ecological integrity of the region. He has lived off the electric grid for over 35 years, serves on the advisory board of the Center for Earth Ethics and the New York State Forest Preserve Advisory Committee and just recently returned to the board of the Northeast Organic Farming Association. From 1996 to 2007, Wes and his wife Amy, ran a 150 Family Community Supported Agriculture (CSA) vegetable operation. After a catastrophic flood ruined their business, he co-founded Catskill Mountainkeeper and has helped lead the fracking fight and extreme energy campaigns in New York and across the country. Catskill Mountainkeeper works on educating the importance of small diversified farms as a major component in the future of our region.   As Mountainkeeper’s co-founder and Associate Director, Wes helps develop the strategic thrust of their programs and coordinates collaborative efforts working with regional, state, and national partners on Extreme Energy Extraction and fossil fuel infrastructure fights. Dedicated to pushing New York into a Just Transition away from fossil fuels, Wes serves on the advisory board of the Center for Earth Ethics. Wes served as an Acting Director of Field Programs for the National Audubon Society Expedition Institute. He taught graduate and undergraduate environmental education programs throughout North America and worked as a Park Ranger for the National Park Service. Wes graduated from the University of Maine, but his real education comes from his extensive experiences in rural and wilderness America. Growing up in the Catskills, Wes observed the interaction that humans have on the natural world, and enjoys leading educational trips throughout the U.S, sharing his knowledge and passion. Chipotle Tempeh with Black Beans and Vegetable Burrito   Ingredients Olive oil 1 block of tempeh, 8 oz. 1 organic onion, chopped 1 organic orange pepper, chopped 1- 8 oz pack of Baby Bella mushrooms 1 small head broccoli, cut into small florets 1 Tbs. minced garlic 1 Tbs. Tamari ½ t. salt ½ t. chili powder ½ t. chipotle chili powder 1 can organic, diced, fire roasted tomatoes (with chili peppers optional) 1 can organic black beans, drained ½ cup frozen organic corn cilanto for garnish chopped red onion, for garnish   Flour tortilla (or corn tortilla, rice tortilla or taco shells)

Preparation Begin by cutting the tempeh block into quarters. Then cut each quarter piece in half, lengthwise, so that you now have 8 pieces. Then cut each quarter into thirds, and then into little cubes. Sauté the tempeh cubes in olive oil for 5 minutes, turning them constantly  until they become golden brown on all sides.  Add the onions and garlic and cook for another 5 minutes..  Add the mushrooms and peppers . Add the chili powder, chipolte powder, and tamari Add the broccoli and can of fire roasted tomatoes. Add the black beans and frozen corn. Let simmer for another 5 minutes, allowing the flavors to meld   Serve inside of a whole grain flour tortilla, corn tortilla, rice tortilla or taco shells Serve with organic brown rice and lime wedges Garnish with cilantro, salsa, and red onion.

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Sunil Pai, MD is internationally recognized as an expert in Integrative Medicine, author, health activist/influence and thought leader in the wellness industry. Dr. Pai is board certified holistic integrative medicine physician for over 20 years. He is certified in Ayurvedic medicine, functional medicine, physiological regulating medicine, medical and neuro-acupuncture, plant-based nutrition and yoga. Dr. Pai is founder of Sanjevani Integrative Medicine Health and Lifestyle Center in Albuquerque, NM, and author of the critically acclaimed book An Inflammation Nation: The Definitive 10-step Guide to Preventing, Treating, and Reversing All Diseases Through Diet, Lifestyle, and the Use of Natural Anti-Inflammatories    Youtube channel - House of Sanjevani

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Joel Kahn, MD, FACC of Detroit, Michigan, is a practicing cardiologist, and a Clinical Professor of Medicine at Wayne State University School of Medicine.  He graduated Summa Cum Laude from the University of Michigan Medical School. Known as "America’s Healthy Heart Doc", Dr. Kahn has triple board certification in Internal Medicine, Cardiovascular Medicine and Interventional Cardiology.  He was the first physician in the world to certify in Metabolic Cardiology with A4M/MMI and the University of South Florida.     Dr. Kahn has authored scores of publications in his field including articles, book chapters and monographs. He writes health articles and has five books in publication including Your Whole Heart Solution, Dead Execs Don’t Get Bonuses and The Plant Based Solution. He has regular appearances on Dr. Phil, The Doctors Show, Dr. Oz, Larry King Now, Joe Rogan Experience, and with Bassem Yousef. He has been awarded a Health Hero award from Detroit Crain’s Business. He owns 2 health restaurants in Detroit. He serves as medical director of the largest plant support group in the USA www.pbnsg.org.  Seitan Molé with Pickled Onions  (Inspired by Lil' Deb's Oasis in Hudson, NY)

Molé Powder 5 whole star anise 1 Tbs. coriander seeds  1 Tbs. black mustard seeds 1 ½ tsp. whole cloves 1 Tbs. cumin powder 1 tsp. red pepper flakes 1 tsp. chipotle pepper powder 2 Tbs. sesame seeds ¼ cup ground sumac 4 tsp. cacao powder 1 ¼ tsp. cinnamon 1 tsp. allspice 1 tsp. ground coffee

Seitan   2 lbs. Seitan, either homemade or packages of slices (white wave or Rays) 1 red onion, peeled, thinly sliced 1/3 cup red wine vinegar 2 tsp. organic sugar 12 oz kombucha 4 cloves garlic, thinly sliced 1 yellow onion, peeled, cut into 2” pieces 1 oranges, cut into 2” pieces chopped cilantro for garnish sesame seeds for garnish 1 orange for garnish

To make the powder- Toast the star anise, coriander, mustard and cloves in a cast iron pan for a few minutes until fragrant. Let cool.  Grind in spice mill or mortar and pestle. Transfer to small bowl and add the remaining ingredients. Mix well. Slice seitan into ¼” thick slices. Lay out seitan slices on dry towel, cover with another towel, and press lightly, to dry.  In a casserole dish, or roasting pan sprinkle both sides of the seitan with mole powder (I used about half of the powder, saving half for another time) Let marinate in the mole seasonings overnight. When ready to cook, pour 12 oz of kombucha over the seitan, add the pieces of onion, garlic slices, and oranges and cover with foil, and bake in 300° oven for 1 hour.  Meanwhile, pickle the red onion. In glass bowl, combine the vinegar, sugar, and pinch of salt. Add the sliced red onions, and mix well. Set aside. Remove seitan pieces from casserole pan and transfer to a baking sheet. Broil seitan for 5 minutes on each side to make crispy.  Transfer to serving platter. Pour the juices from the casserole pan over Seitan Molé.  Garnish with oranges, chopped cilantro and sesame seeds   Dr. Kahn can be found at www.drjoelkahn.com.

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Stacy Malkan is co-founder and co-director of U.S. Right to Know, a nonprofit investigative research group focused on the food industry. She is the author of the award-winning book, Not Just a Pretty Face: The Ugly Side of the Beauty Industry (New Society, 2007), and a co-founder of the Campaign for Safe Cosmetics, a coalition of nonprofit health and environmental groups that inspired cosmetics companies to remove hazardous chemicals from nail polish, baby products, make-up and hair products. Stacy’s work has been published in Time magazine, the New York Times, Washington Post, Nature Biotechnology and many other outlets and she has appeared in Teen Vogue, Wall Street Journal, San Jose Mercury News, San Francisco Chronicle, Good Morning America, Democracy Now and several documentary films including The Human Experiment produced by Sean Penn, Pink Skies and Stink Movie (now playing on Netflix). In 2012, Stacy served as media director for the historic California Right to Know ballot initiative to label genetically engineered foods. She is the former communications director for Health Care Without Harm, which got mercury out of hospitals and closed down medical waste incinerators around the world. Prior to her work in environmental health, Stacy worked for eight years as a journalist and managing editor, and she published an investigative newspaper covering land use and environmental issues in Colorado. She lives in the Bay Area with her husband and son. Zucchini Noodle Puttanesca with Fire Roasted Tomatoes, Capers, and Olives

4 zucchini’s, spiralized 1 organic onion, diced (2 cups) 2 Tbs chopped garlic,  6-8 organic cremini mushrooms, sliced (2 cups) 1 yellow pepper, diced 2 Tbs. organic tomato paste 1 large can organic fire roasted tomatoes ¼ cup small capers ¼- ½  t. red chili flakes, optional 1 t. oregano 1 t. basil 1 cup organic calamata olives, sliced ½ cup, chopped Italian parsley, stems removed  ¼ cup white wine Salt and Pepper to taste Olive oil    Cover the bottom of wok with olive oil. When oil is hot, add the onions. And cook for 5 minutes. Add the garlic, and mushrooms and cook for a few more minutes. Push the vegetables to the side, and add the 2 Tbs. of tomato paste to the center of wok, and cook for a few minutes. Add the peppers, white wine, oregano, basil, and red pepper flakes. Cook at high heat for a few more minutes, and then add the fire roasted tomatoes, olives, and capers, Season with salt and pepper. Add the spiralized zucchini, chopped parsley and cook for a few more minutes to heat the zucchini and to bring the flavors together.

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Jeffrey Smith was named the 2017 “Person of the Year” by Masters of Health Magazine. For more than two decades, his research has exposed how biotech companies mislead policy makers and the public, and put the health of society and environment at risk. Mr. Smith’s feature-length documentary Genetic Roulette — The Gamble of Our Lives was awarded the 2012 Movie of the Year (Solari Report) and the Transformational Film of the Year (AwareGuide). Seen by millions world-wide, the film links genetically engineered food to toxic and allergic reactions, infertility, digestive disorders, and numerous other problems that have been on the rise in the US population since genetically modified organisms (GMOs) were introduced. His books include: Seeds of Deception, the world’s bestseller on GMOs; and Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods. They expertly demonstrate why the safety assessments by the FDA and regulators worldwide are based on outdated science and false assumptions, and why genetically engineered foods must urgently become our top food safety priority. Mr. Smith has lectured in 45 countries, counseled leaders from every continent, and has been quoted by thousands of news outlets including: The New York Times, Washington Post, The Times (London), Associated Press, Reuters, LA Times, and Time Magazine. He regularly appears on influential radio and television programs, including the BBC, NPR, Fox News, Democracy Now, The Doctors, and the Dr. Oz Show. He is the founding executive director of The Institute for Responsible Technology (IRT), a leading source of GMO health risk information for consumers, policy makers, and healthcare professionals. IRT’s educational programs are driving the tipping point of consumer rejection against GMOs, which is already starting to push genetically engineered ingredients out of the market in the US. Mr. Smith resides in California, as well as Iowa— surrounded by genetically modified soybeans and corn.

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Sara is the Vice President of External Affairs for HSC. She has a kind of a unique position and gets to do a lot of different stuff. She manages relationships with corporate partners and their partnering non-profit and government organizations. On some of the projects, Sara does more management, like with their green cleaning and food service guides. But with Cooking up Change, she plans events and contests with Healthy Schools Campaign’s partners; by building and maintaining relationships with teachers and students, and hosts their national events. That’s totally different from green cleaning, but the common thread is building relationships and working with partners outside of Chicago to make these programs work. Roasted Butternut Squash 

1 butternut squash – washed and peeled.  1 tbsp. extra-virgin olive oil 1 tsp. kosher salt ½  tsp. chopped garlic

Preparation   Cut the long neck of squash into circles. Remove the seeds from the bulbous part and cut into wedges.   Combine squash, garlic, salt and extra-virgin olive oil in bowl    Lay out on cookie sheet, lined with parchment paper, in one even layer. Roast at 450 degrees for approximately 15 minutes, turning over half way through, to prevent burning.    Cook until lightly colored and tender.

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MICHAEL AMENDOLA, Co-Owner and Wine Director of The Village Wine Merchant in Sea Cliff, has 17 years of experience in the industry— buying, selling, exploring, writing, and teaching about wine and spirits. Since 2014 The Village Wine Merchant has brought a carefully curated collection of quality wines and spirits to the North Shore with a focus on small production artisanal wines, many produced with organic and biodynamic methods. Michael is well known for his knowledgeable and unpretentious manner in leading wine events

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Ryan Rising is a community organizer, facilitator, and permaculture educator based out of the San Francisco Bay Area and co-founder of the Permaculture Action Network. After a decade of local organizing around direct action, food justice, ecological design, and community living, Ryan organized the Permaculture Action Tour with music producer The Polish Ambassador in the Fall of 2014. Ryan has since co-organized over 93 Permaculture Action Days throughout 26 US states, bringing hundreds of people together at a time, to take hands-on action building greenhouses, rainwater catchment systems, perennial food gardens, and regenerative systems at more than 100 different community spaces including public food forests, urban farms, and indigenous food sovereignty projects. Ryan co-founded the Gill Tract Community Farm, which produces tons of organic food annually that is distributed for free around the Bay Area, and the Omni Commons, an urban commons and community center in Oakland, CA. Ryan also co-facilitates the Democratic Grantmaking Process of the Thriving Resilient Communities Collaboratory, organizes with the NonProfit Democracy Network, consults for Ecosystem Restoration Camps, works on a regenerative land trust, and teaches courses and trainings on social permaculture, community organizing, and facilitation.   Alexa Levy is an educator, public school teacher, permaculturist, organizer, and artist. In various positions, she has dedicated her life to working with underprivileged youth as a facilitator of learning, offering them tools to becoming their best self. She started a Permaculture & Restorative Justice program at Claremont Middle School in Oakland, where together she and her students learn about growing food, art, creating regenerative systems, current events, and social justice, all while practicing restorative justice. Alexa has been exploring alternative avenues of education in search of piecing together an “Educational Utopia” where justice and compassion are at the forefront. Alexa has taught in over seventy public schools, knowing thousands of children by name in New York City and Oakland, California.  Alexa is part of the California BioRegional Crew and serves as one of its “double links” into the Core Crew. Alexa is also part of the Media Working Group and Fundraising Working Group. She especially loves organizing Permaculture Action Days, facilitating youth workshops, and offering workshops in Permaculture Action Hubs at festivals.   Apple Cobbler(no nuts) Preheat oven to 425To make a large pie or oblong casserole dishFor 10-12 peopleFilling-Approx. 15 organic apples, peeled, cored and sliced thin½ cup honey1 tbs. lemon juice1 Tbs. organic corn starch1 Tbs. cinnamonTopping1 cup flour2 cup oats1 cup organic brown sugar2 teaspoons cinnamon1 cup safflower or org. canola oilFor Filling:Peel, core and slice the apples, and put in large mixing bowl. Dissolve the 1 Tbs. of corn starch in a smallbowl with the 1 Tbs. of lemon juice. Pour over apples. Add the honey and cinnamon, and mix well..Spray bottom of pan with oil. Pour apples into pie pan or casserole dishTo make Cobbler toppingCombine all ingredients in a bowl and Sprinkle on topTo Finish:Bake at 375 for 50 minutes , or until juices bubble thru top and apples are soft. (check by inserting afork into the apples)

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From 1979 to 2003, Mark Winne was the Executive Director of the Hartford Food System, a Connecticut non-profit food organization.  He is the co-founder of numerous organizations including the Community Food Security Coalition, the State of Connecticut Food Policy Council, and the City of Santa Fe Food Policy Council. He was a Kellogg Foundation Food and Society Fellow and a member of the U.S. Delegation to the 2000 Rome Conference on Food Security. As a writer on food issues, Mark’s work has appeared in the Washington Post, The Nation, Sierra, Orion, and Yes!, to name a few. He is the author of four books, Closing the Food Gap; Food Rebels, Guerrilla Gardeners, and Smart Cookin’ Mamas;  Stand Together or Starve Alone; and his most recent book, Food Town, USA. Through his own firm, Mark Winne Associates, Mark speaks, trains, and writes on topics related to community food systems, food policy, and food security. He also serves as Senior Advisor to the Center for a Livable Future at the Johns Hopkins University School of Public Health.  Sfoglini Pasta Primavera with Tofu, Mushrooms and Broccoli

1 lb. Sfoglini pasta or pasta of your choice (W.W, Gluten Free, or Brown Rice) 1 block of extra firm tofu, cut into slices ¼” thick and then quartered 1 onion, cut into slivers 1 bunch broccoli, cut into bite sized florets Olive oil 1 lb baby bella mushrooms, cut in half or quarters 3 Tbs. garlic, minced 2 cups cherry tomatoes, sliced in half ¼ cup Marsala wine ¼ cup fresh Italian parsley, chopped 1 t. dried oregano 1 t. dried basil 1 orange pepper, cut into slivers 2 cupos cherry tomatoes ½ cup white wine Salt and pepper to taste Red pepper flakes (optional)

¼ cup toasted pine nuts    Cook pasta according to directions in salted water, until al dente.  In heavy cast iron skillet, fry the tofu slices in olive oil with 1 Tbs. fresh chopped garlic until golden brown on all sides. Set aside. Wipe out pan. Sauté the mushrooms in olive oil with 1 Tbs. fresh garlic until all moisture has evaporated and the mushrooms are crispy. Add the Marsala wine and cook until the wine is absorbed. Set mushrooms aside. Meanwhile, cover bottom of large wok with olive oil. Add onions and sauté until soft. Add the broccoli, and 1 tablespoon chopped garlic. Cook for 5 minutes. Add the orange peppers, cherry tomatoes and white wine and cook for 2 more minutes. Add the oregano, basil and pine nuts. Add the cooked tofu and mushrooms to the wok. After a few minutes, add the pasta, and finish cooking the pasta with the vegetable till desired texture. Add salt and pepper to taste, along with the fresh parsley. Add Red Pepper flakes, if desired.  Place on platter. Garnish with fresh parsley.  Serve immediately.

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Kate Fullam is the Executive Director of East End Food Institute, a nonprofit in Southampton whose mission is to support, promote, and advocate for local food and local producers throughout eastern Long Island, New York. Prior to joining East End Food Institute, Kate built her career at Group for the East End, Southampton Hospital (now Stony Brook Southampton Hospital), and most recently at the Alan Alda Center for Communicating Science at Stony Brook University. Kate's wide range of experience with local and regional issues related to environment, economy, science, and human health are now united toward the goal of creating a more sustainable and equitable local food system.   Up Coming Projects:   Riverhead Indoor Farmers Market, Saturdays,10:00am to 2:00pm from November 30, 2019 to April 25, 2020 Lunch at East End Food Institute in Southampton on weekdays from 11:00am to 2:00pm year round Learn more about our work at eastendfood.org or on Instagram @eastendfood   Stuffed Heirloom Pumpkin 1 Large Round Organic Pumpkin1 1⁄2 lbs seitan, homemade or store bought(white wave or Ray’s brands are good), cutinto chunks- OR substitute tofu or tempeh1 onion, chopped4 carrots cut into wedges1 pound mushrooms, sliced (can use shitake,portabella etc.)2 yellow squash1 butternut squash1 sweet potato, cut into chunks2 red or yellow peppers1 head broccoli, cut up 4 parsnips1⁄2 small Napa cabbage2 baby Bok Choy1⁄4 cup tamari4 cloves garlic2” piece of ginger, grated2 Tbs. aji mirin (sweet rice wine)2 Tbs tahini mixed with 1 cup water1 package frozen peas1 lbs potatoes, cut into chunks2 sprigs rosemary2 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 analuminum tent over pumpkin with tin foil (to prevent burning) and bake the pumpkinin a 300’degree oven until soft (1 1⁄2 hour-2 hours).Meanwhile, sauté onions, carrots, butternut squash, parsnips, potatoes and sweetpotato in stockpot with a little olive oil. Add garlic and ginger. Cook for 10 minutes onlow. Add broccoli, mushrooms, peppers, yellow squash, bok choy, cabbage, herbs and anyother veggies you want. Add tahini and water mixture. Add mirin, tamari and frozenpeas. Add seitan and cook for 20 more minutes.When pumpkin is soft, fill the pumpkin with the vegetable stew and return to oven for30 minutes, to allow flavors to meld together. Serve right out of the pumpkin.