FOOD REVOLUTION WEEK —TIME TO KICK INTO ACTION
Food Revolution Day is this Friday, May 20th! How are you going to celebrate to help Foodstand and Jamie Oliver fix the food system? Join us at our Food Revolution Day events all week long to celebrate IRL (in real life)!
Tonight, Monday May 16th, it’s Foodstand’s Good Food Spotlight. Tomorrow, Tuesday May 17th, we have the one and only Michael Moss at Food Film & Book Club discussing his #1 NY Times Bestseller Salt Sugar Fat. Not in New York? You can host your own FB&FC event! And Friday, May 20th—Food Revolution Day we’ll be streaming live from the Union Square Greenmarket doing a special Jamie Oliver recipe demo. Stop by, say “Hi!” and be entered to win prizes!
A big congratulations to last week’s Brooklyn Kitchen prizewinner @cedric for inviting a friend to Foodstand, and the winner of Jamie’s new book, @munchiemummy for her cooked lettuce #FoodRevolution post! Keep up the good work, and stay tuned for next week’s winners!
EAT & DRINK
VEGGIE NOODLE STIR-FRY by Jamie Oliver
8 ounces thick flat rice noodles (rice sticks) or chow mein-style egg noodles
1 red onion
2 cloves of garlic
2 inch piece of fresh root ginger
1/4 of a bunch of fresh cilantro
1 small head of broccoli
1 red or yellow bell pepper
12 ounces firm tofu
optional: 1/2 a fresh red chile
3/4 cup raw cashew nuts
4 ounces snow peas
4 ounces baby spinach
Asian sesame oil
low-salt soy sauce
Cook the noodles following the package instructions, then drain and refresh in cold water (this stops them from over-cooking) and place to one side.
On a cutting board, peel and thinly slice the onion, then peel and finely chop the garlic. Peel the ginger using a teaspoon, then chop into matchsticks.
Pick the cilantro leaves and finely chop the stalks. Cut the broccoli florets off the stalk, halve any larger florets, then thinly slice the stalk. Halve the bell pepper, scoop out the seeds and pith with a teaspoon, then slice into strips.
Cut the tofu into rough ¾ inch cubes. Using a vegetable peeler, peel the carrot lengthways into long ribbons. Trim and halve the chile lengthways (if using), then run a teaspoon down the cut side to scoop out the seeds and white pith. Thinly slice at an angle, then wash your hands thoroughly.
Place a wok or large non-stick frying pan on a medium heat, add the cashew nuts, and toast until golden, stirring regularly. Tip into a small bowl.
Place the wok or pan back on high heat and drizzle in 1 tablespoon of vegetable oil. Add the red onion, garlic, ginger and cilantro stalks, then fry for 2 minutes, or until lightly golden, stirring regularly.
Throw in the broccoli, bell pepper, tofu and snow peas, and fry for 2 minutes, stirring regularly. Stir in the spinach and let it wilt, then add the noodles and carrot ribbons. Toss well for a minute to heat through.
Squeeze over the juice from half the lime, add 1 teaspoon of sesame oil and 2 tablespoons of soy sauce, then toss to coat. Sprinkle over the sliced chile (if using), toasted nuts and the reserved cilantro leaves, then serve with lime wedges for squeezing.
Serves 4; Ready in 30 minutes
PARSNIP COCONUT CREAM SOUP by irobbedafarmer
6 medium diced parsnips
2 cloves of garlic
1 cup diced sweet onion
1 can organic coconut milk
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon grated ginger—add more if you like it with a stronger kick
1/3 cup olive oil
Salt and pepper
5 cups water
Preheat oven to 400 degrees where parsnips will roast for 20-30 minutes until soft, but not burnt.
Bring a cast iron pan to medium heat, add olive oil, onions and garlic. Stir for about a minute until the garlic and onion are getting soft but not browned. Add parsnips, turmeric, cumin, salt and pepper and stir until all are mixed well.
When parsnips are ready, put them in a blender with the five cups of water. Blend until soft and smooth, then transfer to the heated pan. Add the coconut milk and ginger. Stir until all is mixed well and let it simmer for about 5 minutes.
Ready to serve! You can garnish with snap peas or cilantro to give it a green kick!