Monday, April 30, 2012

Meatless Monday: Blackened Tempeh with Avocado


For the blackened tempeh:
1/2 cup olive oil
8 oz tempeh, cut into 2×2 inch squares, 1/4-1/2 inch thick
1/3 cup Cajun seasoning
1/3 cup lime juice

For the lime sauce:
1/4 cup of light mayonnaise or egg-free mayonnaise substitute
1 ½ teaspoons of lime juice
1 teaspoon of salt

To complete the dish:
1 avocado, cut into cubes


To make the blackened tempeh:
1. Make an assembly line with a bowl containing the remaining ¼ cup of olive oil mixed with the lime juice, a bowl containing the Cajun seasoning, an empty plate for holding and a plate with paper towels for after the tempeh is cooked.
2. Preheat ¼ cup of the olive oil in the pan on medium-high heat.
3. Quickly dip each side of the tempeh in the lime-oil mixture then drench each side in the Cajun seasoning. Put each piece of seasoned tempeh on the holding plate.
4. Once all of tempeh pieces are prepared, take them over to the pan, and fry them for 1 minute on all sides, or until golden or blackened to taste. Remove the completed tempeh with a slotted spoon and set to drain on the paper towels. Dab the cooked tempeh on top with more paper towels to remove any excess oil.

To make the lime sauce:
In a medium sized bowl, whisk together the mayonnaise, lime juice and salt.

To complete the dish:
Place finished tempeh on a clean plate. Garnish each piece with a dab of lime sauce and a cube of avocado on top and enjoy.


Wednesday, April 25, 2012

Stand Up for Real Food (Infographic)

Bring Food Education Back 

Monday, April 23, 2012

Meatless Monday: Pho Chay


6 cups water
6x4 in. piece of kombu
6 dried shiitake mushrooms
2 whole anise stars
2 whole cloves
1 in. piece ginger cut lengthwise
1 medium onion, sliced
1 lb fresh vegetables: carrots, bok choy, nappa cabbage and scallions
1/2 teaspoon salt
1/4 cup soy sauce
1 package seitan or tofu, cubed
Rice noodles, cooked

Garnish: fresh basil, fresh cilantro, lime wedges, bean sprouts, hot peppers and homemade sriracha sauce (if desired)


1. Soak the kombu and mushrooms in the water for at least 3 hours. Remove the mushrooms; slice them and add them back to the pot. Heat the water; when its almost boiling remove the kombu and discard.
2. Place the anise and cloves in a tea infuser. Add the: tea infuser, ginger and onions to the broth. Reduce heat and simmer for 30 minutes.
3. Meanwhile, lightly steam the vegetables in a large sauce pan. Use a small amount of the broth for liquid. Salt the vegetables.
4. When the broth has finished, remove the ginger and tea infuser. Add the soy sauce and seitan or tofu. Turn off burner.
5. Place noodles in individual bowls. Top with vegetables and add hot broth. Top with garnishes. Soup is best when eaten hot.

Adapted from

Monday, April 16, 2012

Meatless Monday: Summer Tomato Cilantro Spaghetti


3 tablespoons olive oil, divided
1 yellow onion, diced
4 cloves garlic, minced
10 ripe tomatoes off the vine
1 1/2 cups cilantro, roughly chopped
1 pound whole wheat spaghetti, cooked according to package instructions
Salt, to taste


1. Place 1 of the tablespoons olive oil in a large saucepan over low heat. Add the diced onion, cover with a tight fitting lid, and sweat for 6-8 minutes, or until the onions are translucent and soft.
2. Increase the heat to medium-low and add the garlic. Cook for garlic for about 1 minute, or until the garlic begins to become fragrant.
3. Add the tomatoes, stir and bring to a simmer. Simmer for about 15 minutes, or until the fresh tomatoes have broken down and become integrated into the sauce. Add the remaining 2 tablespoons olive oil, stir and season with salt and pepper to taste. Turn off heat.
4. Add the chopped cilantro to the tomato onion mixture and stir, taking care to ensure that the cilantro is evenly distributed. Season with salt to taste.
5. Divide the pasta into 6 portions. Top each with the tomato cilantro sauce and enjoy!


Friday, April 13, 2012

Hunger Hits Home: A New Documentary About Childhood Hunger in America

This 1-hour special takes a first-hand look at the crisis of childhood hunger in America through the eyes of the parents, children, activists, educators and politicians on the frontlines of the battle. The program is presented by Food Network and Share Our Strength’s No Kid Hungry Campaign.

Change begins with you. See it. Share it. Support it.

Monday, April 9, 2012

Meatless Monday: Falafel with Cucumber Sauce


For the cucumber sauce:
6 ounces nonfat greek yogurt
½ small cucumber, peeled & seeded
1 garlic clove, minced
¾ tablespoon extra virgin olive oil
Salt, to taste

For the Falafel with Cucumber Sauce:
3/4 cup onion, chopped
4 cloves garlic, peeled
2 tablespoons lemon juice

1 tablespoon tahini butter
Handful fresh cilantro
1/2 cup breadcrumbs
15oz can chickpeas, drained
2 teaspoons cumin
1 teaspoon coriander
Dash cayenne pepper
Dash ground black pepper
A little olive oil, for preparing the grill
6 cups fresh greens, torn bite size
1 red onion, sliced
½ cucumber, sliced
2 ounces Feta cheese, crumbled


To make the cucumber sauce:
1. To strain the yogurt, tie it in a pouch made from 2 layers of cheesecloth. Hang the pouch over the sink and let the excess liquid drain out for about 2 hours, or until the yogurt has reached the consistency of sour cream. Place the drained yogurt in a small bowl and set aside.
2. Grate the cucumber, squeezing out the juice into another small bowl with your hands.
3. Pour the cucumber juice into the yogurt. Add the minced garlic and extra virgin olive oil. Stir to combine and season with salt to taste.

To complete the Falafel with Cucumber Sauce:
1. Place the onion, garlic, lemon juice and tahini butter in a food processor. Puree until nearly smooth.
2. Add the cilantro, breadcrumbs and chickpeas to the food processor. Season with the cumin, coriander, cayenne pepper and black pepper. Pulse until the chickpeas are chunky, but not yet pureed.
3. Form the chickpea mixture into 6-8 falafel patties with your hands.
4. Prepare a skillet or griddle with olive oil. Place the skillet over medium high heat or turn the griddle on to medium high heat.
5. Cook the falafel patties for 6 minutes, flip and cook 6 minutes more, or until a crunchy crust forms and the patties are heated through.
6. Serve 1-2 falafel patties per plate over fresh greens. Top with the onion and cucumber slices. Drizzle with cucumber sauce, sprinkle with feta cheese and enjoy!


Monday, April 2, 2012

Meatless Monday: BBQ Udon Noodles with Plum


Asian-style Barbecue Sauce:
1 cup hoisin sauce
½ cup low sodium vegetable broth
¼ cup white miso
¼ cup sake
¼ cup double-concentrated tomato paste
¼ cup ponzu sauce
2 teaspoon chili garlic sauce
1 teaspoon sesame oil
1 cinnamon stick
2 star anise

To complete the dish:
1 10 ounce package udon noodles
6 plums, cut into six wedges each
3 broccoli stalks, peeled of outer layer and cut into planks
A little canola oil, to coat the pan
4 carrots, cut into oblong slices
1 celery stalk, cut into oblong slices
1 large bunch kale, stems removed and cut into shreds
Sesame seeds, for garnish


To make the Asian-style Barbeque sauce:
In a medium pot combine hoisin sauce, vegetable broth, white miso, sake, tomato paste, ponzu sauce, chili garlic sauce, sesame oil, cinnamon stick and star anise. Place over medium heat and let simmer for 15 minutes. Set aside until ready to use.

To complete the BBQ Udon Noodles with Plum:
1. Put a large pot of water on the stove to boil. If you have dry udon noodles then cook them according to package directions. If you are using pre-cooked, use the water to warm them. Drain and set aside.
2. Heat a grill pan or grill over medium high heat and place the plum wedges and broccoli planks in the pan. Cook on each side until the plums and broccoli have caramelized grill marks. Remove to a plate and set aside.
3. Drizzle some canola oil in a large wok-style pan over on medium high heat. Place the carrots and celery to the pan and stir fry for about 2-4 minutes, or until vegetables begin to become tender. Add the kale to the pan and cook for 2-3 minutes, or until wilted but still vibrantly green.
4. Add barbecue sauce to the cooked and drained noodles and mix well. Toss the noodles with the sautéed carrots, celery and kale. Serve topped with the grilled plums and broccoli stalks and sprinkle with sesame seeds.