iEat Green - 06/20/13

My guest is Eleanor Sterling, the Director of the American Museum of Natural History’s Center for Biodiversity and Conservation (CBC). I was so impressed by her latest exhibit, Our Global Kitchen: Food, Nature, Culture, because it brought the issues of food production, transportation and the environment into the mainstream consciousness. If you haven’t seen the show yet, I suggest you do, because it is closing on August 11th. Please join me on Thursday, as I interview Eleanor, and learn more about the work she does in the Center for Biodiversity and Conversation.

Corn Encrusted Tofu with Artichoke Tapenade

1 lb Sprouted organic tofu, cut into slices 1/4 “ thick

For Marinade

3 Tbs. Water

2 Tbs. Tamari

1 Tbs. Aji Marin

2 teaspoons chopped garlic

1 teaspoon minced ginger

For Egg substitute

2 Tbs. ground flax seeds

1 Tbs. apple cider vinegar

5 Tbs. water

For Corn Crust

1 ½ cup Ground Organic Corn Flakes

2 Tbs. Good Tasting Nutritional Yeast

¼ t. salt

For Tapenade

1 cup chopped celery

1 onion, finely chopped

1 Tbs chopped garlic

1/2 cup organic marinara sauce

1/2 cup dry white wine

1/4 cup white wine vinegar

1 can artichoke hearts, drained and chopped

1/2 cup kalamata olives, chopped

1/4 cup pine nuts

3 tablespoons organic sugar

2 tablespoons small capers, drained

¼ cup chopped Hot Peppers

salt and freshly ground pepper

3 tablespoons chopped basil

1 Tbs. chopped parsley

¼ t. garlic powder

1. Marinate the tofu slices in the Tamari-Water mixture for 20 minutes, turning it over after 10 minutes, to cover both sides
2. Meanwhile, in a large, heavy skillet, heat the olive oil until shimmering. Add the celery, onion and garlic and cook until softened, approx. 5 minutes. Add the tomato sauce, vinegar, wine, artichokes, olives, pine nuts, sugar and capers and season with salt and pepper. Add the hot peppers and cook until the vegetables are soft and the liquid is reduced, about 10 minutes. Stir in the basil and parsley, transfer to dish, and let cool.
3. Lay out a double thick piece of paper towel. Remove the tofu from the marinade and lay it out on the paper towel. Dry it with another piece of paper towel on top.
4. Make a mixture with the flax seeds, water and apple cider vinegar. Stir and let sit for 5 minutes. Stir again. It should be the thickness of an egg. If too thick, add a little more water.
5. Combine the ground corn flakes, nutritional yeast, garlic powder and salt in a pie pan.
6. Dip the tofu slices into the flax seed mixture, and then into the corn flake mixture, coating both sides with the flakes.
7. Wipe out the same heavy skillet from the tapenade. Again, heat the olive oil until shimmering. Sauté each piece of tofu on both sides until golden brown.
8. Serve immediately, topped with the tapenade.