iEat Green - 01/30/14

My guest this week, Mark Kastel, from The Cornucopia Institute, will also share some astonishing news with us, about the integrity of our National Organic Standards Board. The Cornucopia Institute is a non profit organization, dedicated to investigating and researching agricultural and food issues, and then sharing that information with family farmers, consumers, and others who care about the good food movement. They support economic justice for small family farmers and consumers, backing ecologically produced local, organic and authentic food. Please join me, as I interview Mark, and he shares with us what some of the issues that the Cornucopia Institute is working on right now!

Vegetable Rolls with Walnut Sauce                                                                       

Ingredients

1 package of pre-toasted Nori (seaweed sheets)

1 onions, cut in half, and sliced thin

2 carrots, grated

1 cup celeriac, diced

1 broccoli, cut into florets

1 cauliflower, cut into small bite size pieces

1 zucchini, diced

1 yellow squash, diced

1 cup snow peas, cut into 3rds, on the diagonal

½ yellow and ½ red pepper, diced

½ cup chopped walnuts

2 cups fresh greens, like spinach, collards, kale, arugula

6 ox white mushrooms, sliced

2 Portobello mushrooms, diced

5 cloves garlic, minced

2” piece of fresh ginger, grated

1 Tbs. Organic Tamari (Gluten Free)

1 t. saffron threads, soaked in ½ cup boiling water

1 t. cardamom

¾  t. coriander

1 t.  salt

Procedure

Sauté onion in olive oil, for 5 minutes. Add carrots, celeriac, garlic and grated ginger. Sauté for 5 minutes longer. Add the cauliflower, then broccoli, zucchini, squash, and peppers. Cook down for a few minutes, before adding the mushrooms, Portobello mushrooms, and greens. Cook until the greens get soft, and then add the snow peas, saffron water, tamari and spices. Simmer till soft.

Spread one cup of cooked vegetables out into a log shape, 1” up from bottom of nori sheet. Begin to roll from front edge, covering the vegetables. Use water or tamari to seal the roll. Wrap in tin foil and bake at 350’ for 20 minutes. Before serving, un-roll from tin foil and drizzle with walnut sauce.

 

To make Walnut Sauce

In small food processor, combine 1 cup of walnuts with ¾ cup of boiling water. Puree until smooth. Add ¾ t. paprika, ½ t. cardamom, ½ t. coriander, 1 t. parsley, and ½ t. salt. Blend again. Adjust for spices. Add fresh cilantro if desired. If sauce is too thick, add a little more water, 1 Tbs. at a time.