iEat Green - Food Politics - 07/11/13

My guest is Marion Nestle, professor in the Department of Nutrition, Food Studies, and Public Health at New York University, as well as the author of several books including, Food Politics, Safe Food,What to Eat, and Pet Food Politics. Marion’s extensive knowledge on food politics will certainly lead to an interesting and informative interview. Seitan with Caramelized Shallots over Spring Vegetables 1 package of seitan, traditional (white wave or Rays brands are good), cut into chunks 1 shallot, chopped ½ red or yellow pepper, diced ½ green pepper, diced ½ teaspoon smoked paprika 2 teaspoons minced garlic 1 Tbs. minced ginger 2 Tbs. tamari 2 Tbs. mirin 1 Tbs. balsamic vinegar 1 Tbs. srirachi chili sauce 1 onion, chopped 2 carrots, chopped 1 Parsnip, diced 2 garlic scapes, chopped 2 cups snow peas 1 bunch Swiss Chard, chopped 1 head broccoli, cut into florets 1 jalapeno pepper, chopped 2 Tbs. Tamari 4 cloves garlic 2 Tbs. minced ginger 2 Tbs. Aji Mirin (sweet rice wine) ½ cup water Olive oil Sauté onions, parsnips, and carrots in wok with a little olive oil. Add garlic and ginger. Cook for 5 minutes until onions are translucent. Add broccoli, jalapeno, and garlic scapes. Cook for 5 minutes. Add Swiss chard. Add mirin, tamari, and ½ cup water. Add snow peas last and cook for 3 minutes. In another skillet, sauté shallots with 2 teaspoons of garlic and 1 tablespoon of ginger until caramelized. Add seitan and peppers. Add ½ teaspoon smoked paprika, tamari, balsamic vinegar, sriracha, and mirin. Simmer for 5 minutes and serve on top of vegetables.