Tofu and Broccoli with Walnut Sauce

Posted on June 28, 2018

1 cake extra firm organic tofu, cut into cubes 2 Tbs. coconut oil 1 onion, sliced thin 2 carrots, cut into wedges 2 celery, diced 2 t. Khmeli Suneli (available online) 2 t. minced ginger 2 t. minced garlic 1 … Read More

Posted in Recipes Tagged with: #Bhavani jaroff, #cooking easy, #green planet, #ieatgreen, #recipes, #simple, #sustainability, #sweet potatoe, #Tofu and Broccoli with Walnut Sauce, #Vegan, #vegetarian

iEat Green Shares Interview with Chef Sara Boan and Chef Linda Linda Soper-Kolton from the Catskill Farm Sanctuary

Posted on June 9, 2018

Hi Everyone, This morning, I had a great interview with the Compassionate Chefs from the Catskill Farm Sanctuary, Sara Boan and Linda Soper-Kolton. They have been running the Compassionate Cuisine Program at the Homestead Kitchen, adjacent to the Sanctuary, both … Read More

Posted in Radio Tagged with: #catskill farm sanctuary, #cocktails and cow, #cooking demo, #ieatgreen, #kale yeah, #summer, #tails fundraisers, #Vegan

Mushroom, Lentil and Farro Soup

Posted on May 24, 2018

(No Oil or Salt) 8 cups mushrooms, sliced (I used Portobello stems leftover from another recipe) 2 large onion, chopped fine 3 celery, chopped fine 4 cups diced carrots ¾ cup Marsala Wine 3 Tbs. minced garlic 22 cups … Read More

Posted in Recipes Tagged with: #clean healthy vegetarian recipe, #ieatgreen, #Lentil and Farro Soup, #mushroom, #no oil no salt

Tsimmis with Mango and Orange

Posted on March 29, 2018

3 garnet yams, cubed 4 carrots, cut into chunks 2 oranges, peeled and sections cut in half ½ cup orange juice ½ t. cinnamon ½ cup organic prunes 2 tbs. maple syrup 1 mango, cubed Step-by-step Instructions: Spray … Read More

Posted in Recipes Tagged with: #baked, #ieatgreen, #simple cooking, #Tsimmis with Mango and Orange, #vegetarian, #yams

Miso Marinated Tofu with Root Vegetables

Posted on February 15, 2018

Marinade ¼ cup. red miso ¼ cup brown rice vinegar 1- 20 oz. firm cake of Tofu, cut into cubes 1 onion, sliced into crescent moons 3 carrots, cut into chunks 2 parsnips, cut into chunks 1 yellow summer squash, … Read More

Posted in Recipes Tagged with: #delicious, #dinner, #easy simple, #ieatgreen, #miso marinated tofu, #quick, #red, #root vegetables, #vegetarian recipe

Vegan Moussaka with Potatoes, Portobello Mushrooms and Chick Peas

Posted on November 30, 2017

Serves 12 people. Ingredients EGGPLANT and POTATOES 2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices 2 large or 4 small potatoes, sliced into thin rounds 1/2 cup extra-virgin olive oil Kosher salt and freshly … Read More

Posted in Recipes Tagged with: #cashew sauce, #ieatgreen, #nuts, #Portobello Mushrooms and Chick Peas, #Vegan, #Vegan Moussaka with Potatoes, #vegetarian recipe

Healthcare Enrollment Begins Today; Healing Through Harvest; New Food Producer Product Reduces Chemicals;

Posted on October 31, 2017

Healthcare Enrollment Begins NOV 1st Open Enrollment for 2018 runs from November 1, 2017 to December 15, 2017. However, this is a shorter enrollment period than previous years. If you don’t act by December 15, you can’t get 2018 coverage (unless … Read More

Posted in In The News Tagged with: #'Healing Through Harvesting': Gleaning Unwanted Fruit Helps Refugees In Need, #apeel sciences, #arizona, #Bhavani jaroff, #community, #edipeel, #fodo waste, #fruit oils, #healthcare, #ieatgreen, #news, #preserve fruit and veggie produce, #somali bantu

Linguine with Pepper Cress Pesto, Broccoli, and Cherry Tomatoes

Posted on October 19, 2017

For 4-6 people 1 packages of linguine (organic, or GF, rice, etc) 1 batch of pepper cress pesto (see recipe below) 2 cups broccoli florets ¼ cup olive oil ¼ cup white wine 4 cloves garlic, chopped 1 cup assorted … Read More

Posted in Recipes Tagged with: #cooking, #dinner, #easy, #garlic, #healthy, #ieatgreen, #olive oil, #pasta, #peppercress, #pesto linguine, #recipe, #sundried, #tomatoes, #Vegan, #vegetarian, #walnut