I Eat Green

Eric Weltman is Senior Organizer for Food & Water Watch in New York. He has over 20 years of experience leading social justice campaigns and building progressive power. Eric has helped direct ground-breaking coalitions, organize high-visibility media events, write influential publications, and manage successful initiatives to pass legislation, fund programs, and elect candidates. Eric also has extensive experience conducting trainings on media outreach, advocacy, organizing, and public speaking. He has taught urban politics at Suffolk University, and written for such publications as The American Prospect, In These Times, and Dollars & Sense. A native of New Jersey, Eric graduated from the University of Michigan and earned an M.A. in Urban & Environmental Policy from Tufts University. When he’s not changing the world, Eric enjoys being with his wife, Sarah, and son, Zach, reading history books, taking walks around New York City, watching “Burn Notice” and “House,” juggling, and eating Thai food. Garlic Scapes and Asparagus over W.W. Linguine with Heirloom Cherry Tomatoes 1 Ib. organic WW Linguine or Brown Rice Pasta 2 cups garlic scapes, cut on the diagonal, (with woody part removed) 1 lb organic asparagus, cut on the diagonal 1 pint Heirloom Mixed Color Cherry Tomatoes Extra virgin olive oil 1 Tbs finely chopped garlic 1/2 cup fresh chopped Italian parsley, (saving 1 Tbs. for garnish) 1/2 white wine Salt and pepper ¼ cup Grated Parmesan Cheese or fresh grated 1 Teaspoon Red Pepper Flakes (optional) Cook W.W. pasta in salted water, according to directions, al dente. Drain and coat with Olive Oil, to prevent sticking together. Place in large Pasta bowl. Meanwhile, coat bottom of wok with olive oil. Sauté garlic scapes for a few minutes. Add the asparagus. When soft, add the garlic, making sure the garlic doesn’t burn. Add the Cherry Tomatoes and white wine. Cook for 1 minutes, (If you need more liquid, add more olive oil or vegetable broth) If adding Red Pepper Flakes, add now. Pour over the pasta. Add the chopped Parsley. Season with salt and pepper. Grate fresh parmesan cheese over the top. Garnish with chopped Parsley. Vegan Banana Cake or Muffins Preheat oven to 350* ½ cup coconut oil ½ cup almond milk (or soy milk) ½ cup maple syrup 1 t. vanilla 1 t. apple cider vinegar 1 cups WW pastry Flour ½ cup ground oats ½ cup ground walnuts ½ tsp cinnamon 1 t. baking soda ¼ t. baking powder ¼ t. salt 3 ripe bananas, mashed (about 1 cup) Mix the coconut oil in mixer, until smooth. Add the next 4 ingredients. In separate bowl, mix the dry ingredients together. Add the dry ingredients to the mixer, alternating with the mashed banana. For muffins, line a cupcake pan with paper liners. Bake at 350 for 20 minutes or until a knife comes out dry. For cake, spray a loaf pan or cake pan with oil and bake for approx 40 minutes, until a knife inserted into the center, comes out dry.