iEat Green - 09.17.20 - Brian Tokar

2020-09-17

Brian Tokar is an activist and author, a lecturer in Environmental Studies at the University of Vermont, and an active board member of 350Vermont as well as the Institute for Social Ecology, where he served as Director from 2008-2015. He is the author of The Green Alternative (1987, Revised 1992), Earth for Sale (1997), and Toward Climate Justice: Perspectives on the Climate Crisis and Social Change (2010, Revised 2014), and he has also edited three volumes on biotechnology and food issues, including Agriculture and Food in Crisis, co-edited with Fred Magdoff in 201...

Brian Tokar is an activist and author, a lecturer in Environmental Studies at the University of Vermont, and an active board member of 350Vermont as well as the Institute for Social Ecology, where he served as Director from 2008-2015. He is the author of The Green Alternative (1987, Revised 1992), Earth for Sale (1997), and Toward Climate Justice: Perspectives on the Climate Crisis and Social Change (2010, Revised 2014), and he has also edited three volumes on biotechnology and food issues, including Agriculture and Food in Crisis, co-edited with Fred Magdoff in 2010. His latest book is Climate Justice and Community Renewal: Resistance and Grassroots Solutions (Routledge, 2020), an international collection on grassroots climate responses, coedited with Tamra Gilbertson.

Caramelized Onion and Fig Pizza with Cashew Rosewater Crème

Preheat oven to 500’

Makes 2 Individual Pizzas

Start with 1 package of Trader Joe’s Frozen Wood Fired Pizza Crusts

(2 crusts come in one Package) or substitute GF or crust of your choice

Olive Oil

2 Onions, diced

¼ t. salt, plus a pinch

1-pint fresh figs, cut into wedges

1- cup cashews, soaked in boiling water for 1 hour

½ cup water

1 Tbs. rose water

1 Tbs. honey

Balsamic Vinegar glaze (I use Brad’s organic)

1 Tbs. fresh mint chopped

Drain cashews and pulse them in food processor. Add the water and continue pulsing and blending until fully smooth.
Meanwhile, sauté onions in olive oil until they start to brown, adding 1 Tbs. of water if needed to keep from sticking to pan. Sprinkle with pinch of salt, and continue to cook on medium heat, until the onions are caramelized.
Add rose water, ¼ t. salt, and honey to cashews, and blend.
Spread out cashew crème on both crusts, leaving a 1/2” edge around crust. Then spread out the onions evenly onto both pizza crusts.
Place the figs all around the pizzas
Bake in a 500 degree directly on rack for 6 minutes.
Drizzle with balsamic glaze and garnish with the fresh mint.

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