iEat Green - Healthy School Food - 10/04/12

My guest this week is Amie Hamlin. Amie is the Executive Director of The New York Coalition for Healthy School Food (NYCHSF). NYCHSF is a statewide nonprofit that works to improve the health and well-being of New York's students by advocating for healthy plant-based foods, comprehensive nutrition policy, and education, to create food and health literate students. Next Wednesday is their annual fund raiser, which is always a wonderful event, filled with delicious Vegan delicacies and a worth while cause. I will be there, along with my staff, serving up a Japanese Stir Fry with Sesame Rice Noodles. I hope you can join us for both the interview and the event!

Vegan Vegetable Quiche

Preheat oven to 425’ degrees Ingredients 1 prepared Vegan pie shell 1 Block firm Tofu ½ cup rice milk ½ t salt ¼ t white pepper ¼ t. tumeric Dash of nutmeg 1 Tbs. Dijon mustard A mixture of sautéed vegetables: Spinach, broccoli, onions, Portobello mushrooms and cherry tomatoes 2 Tbs chopped dill 2 Tbs. fresh chopped parsley 1 Tbs. apple cider vinegar 1 Tbs. ground flax seed Directions Soften 1 Tbs. of ground flax seed in 1 Tbs. of apple cider vinegar. In food processor, combine tofu, dill, salt and pepper, and rice milk. Blend until smooth. Add apple cider vinegar mixture. Blend again. In heavy sauté pan, sauté onions till translucent, add broccoli, cook for a few more minutes, add spinach and Portobello mushrooms, then lastly add tomatoes. Season with a little salt, pepper and fresh parsley. Spread the 1 TBS. of mustard over bottom of pie shell, then add the sautéed vegetables. Pour tofu mixture over vegetables and mix lightly in pie shell. Bake for 15 minutes at 425’, then reduce temperature to 375’ and bake for 40 minutes more.