I Eat Green

Guest: Jon Stephanian Jon Stephanian is the co-founder of Long Island Food Not Bombs, the largest Food Not Bombs chapter in the country. Food Not Bombs is a volunteer movement that coordinates the sharing of free groceries with thousands of people each week. Jon works to organize hundreds of volunteers confronting social issues that include poverty, homelessness, racism, sexism and immigrants' rights. Today's Recipe: Seitan with Walnut Sauce 2 lbs Seitan- cut into slices 1 organic egg, beaten 1 c. bread crumbs, whole wheat or natural, seasoned w/cumin, garlic powder, coriander, S+P 1 onion, chopped 1 cup walnuts 4 + 2 cloves garlic olive oil 1-2 Tbs.tamari (to taste) 2 Tbs tomato paste 1 tsp. Minced red pepper 1 tsp. cumin 1 cup water 1 cup pomegranate juice ¼ cup pomegranate seeds Lay out seitan on dry towel, cover with another towel, and press lightly, to dry. Bread seitan slices by dipping in egg and then bread crumbs, until all the pieces are done. Cover bottom of pan with olive oil. When oil is hot, fry all the pieces of seitan until golden brown on one side, turn over and repeat. Remove from pan and place on paper towel to absorb oil. Add the onions and 4 cloves of chopped garlic to pan. Sprinkle with cumin and continue cooking until onions are transluscent. Add tamari and cook at high heat for 30 seconds. Turn off and set aside. Meanwhile, in food processor, puree walnuts and 2 cloves of garlic. Add water, pomegranate juice, tomato paste and minced red pepper. Add onions. Pour over Seitan and Serve immediately Garnish with chopped parsley, and/or cilantro