I Eat Green

Guest: Frances Moore Lappe Frances Moore Lappé is the author of eighteen books, including the just-released EcoMind, Changing the Way We Think, to Create the World We Want (Nation Books) and the three-million copy Diet for a Small Planet. She is the cofounder of three organizations, including Food First: The Institute for Food and Development Policy and the Small Planet Institute, a collaborative network for research and education helping to bring democracy to life, which she leads with her daughter Anna Lappé. The two Lappé’s are also cofounders of the Small Planet Fund, channeling resources to democratic social movements worldwide. Lappé is recipient of eighteen honorary doctorates, as well as the Right Livelihood Award, often called the “Alternative Nobel,” and the James Beard Foundation’s “Humanitarian of the Year” award.  Gourmet Magazine chose her among twenty-five people (including Thomas Jefferson, Upton Sinclair, and Julia Child) whose work has changed the way America eats. She works in Cambridge, Massachusetts. Scallop Teriyaki - 6 servings Ingredients 2 Tbs Oil 2 Tbs Tamari 1 Tbs. aji mirin 2 t. sake 2 lb scallops ¼ t. salt 8 oz asparagus, cut on the diagonal 1 lg onion, cut in slivers 2 carrots, julienne 1 broccoli, cut into florets 2 baby bok choy, chopped 6 oz Shitake Mushrooms 1 t. dark sesame oil 1 Tbs. grated ginger 1 Tbs. sesame seeds Procedure: Combine soy sauce, mirin and sake in large bowl, and marinate the scallops in it. Let sit for 20 minutes, while cutting up veggies Cover bottom of wok with canola oil Add to hot wok, onions, then carrots, then broccoli, then bok choy, then mushrooms then asparagus Remove scallops from marinade and place on broiling pan Broil for 5 minutes until golden brown When vegetables are beginning to soften, add scallops to wok. Add a little marinade to wok, to taste. Add dark sesame oil and sesame seeds to garnish