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Writer's pictureDon Lichterman
Sep 23, 20208 min read

Keira, Arya, Asha, The Urban Elephant, A Tale of Two Shirley's are in the Elephant in the Room!

A Petition by Keira (11 years old) to Ban Domestic Trade of Ivory in the United States of America

Help stop the domestic trade of ivory in the United States of America. You may believe that this only affects elephants, but that would be so wrong. It also affects walruses, hippopotamuses, killer whales, narwhals, sperm whales, and wart hogs. By killing just one, you are throwing back their population by a couple of years. But it is not like we are just killing one.

There is research that says that approximately 96 elephants per day in Africa are being killed for their ivory. More elephants are being killed than are being born. We are not just stunting these populations, but also sometimes killing the newborns. The number of orphaned elephants has grown drastically. It is hard for orphaned elephants to live because they are fully dependent on their mothers’ milk for the first two years of life. Because of this, most baby elephants can’t live in the wild after their mothers are killed. Imagine that you were taken away against your will from your kid, knowing that they don’t have the right resources to live. How would you feel?

Please help the elephants so that no elephant mother has to feel that way.

Thank you,

Keira (11 years old)

We would like to introduce you to an elephant named Arya.

We don’t know much about Arya, but the little we have learned about this 55-year-old elephant has touched us deeply and made us determined to help her. She is completely blind in both eyes and desperately needs medical care. We don’t know how she became blind or how long her world has been in complete darkness, but one thing is for certain, she deserves a better life. Arya has suffered far too long. You can give her a future of freedom and joy. You can replace her loneliness with companionship, and give her rivers to swim in and tall grass to graze in. We hope to be able to rescue her by the end of this month, but we can’t proceed without your support. In India, “Arya” means “noble.” She is deserving of our compassion and immediate action. Can you help save Arya TODAY?


Our rescue team is finalizing preparations to get her, but we can’t proceed without your support for her costly rescue, transportation, medical evaluation and rehabilitation.  Blind Arya has suffered far too long.


You can give her a future of freedom and joy. You can replace her loneliness with companionship, and give her rivers to swim in and tall grass to graze in. She is deserving of our compassion and immediate action. Can you please help us get these matching funds so we can secure Arya’s safety?

A Tale of Two Shirleys

Two elephants named Shirley currently living in the U.S. were both captured from the wild in Asia in the 1940s and have both endured decades of pain and exploitation in circuses. The only major difference between them is that one Shirley has found happiness and is now living in a sanctuary in the company of other elephants, while the other Shirley sadly lives all alone at an amusement park.

One Shirley arrived at The Elephant Sanctuary in Tennessee in 1999. Her life leading up to this point was traumatic. After being captured from the wild in 1948 at only five years of age, she was purchased by a circus owner. After nearly 30 years of forced performances, a zoo in Louisiana agreed to take her in, but this was before the social requirements of elephants were fully understood. Sadly, Shirley spent over two decades in social isolation, not seeing another elephant at all during those long years. After the zoo decided it couldn’t provide the proper social life she deserved, Shirley was sent to The Elephant Sanctuary, where she reunited with Jenny, another elephant she’d lived with in a circus 23 years earlier. Their touching reunion is captured in this film.


The other Shirley is the only elephant at the Wild Adventures Theme Park in Georgia, a facility featured on our 10 Worst Zoos for Elephants list in 2018. Born in 1944 in Sri Lanka, she was captured as a baby and brought to the U.S. in 1946.. For the next 46 years of her life, Shirley was passed from circus to circus — nearly ten of them — including the infamous Ringling Brothers Circus. Shirley eventually ended up at Wild Adventures a quarter of a century ago, and has been there ever since. Shirley’s last elephant companion died in 2011, leaving her to endure solitary confinement going on nine years now. 


Keeping elephants alone in barren enclosures is a cruelty beyond comprehension. The Shirley who is stuck at Wild Adventures can’t use human words to give voice to her incredible sadness and loneliness. But the video of the other Shirley’s reunion with her old friend at The Elephant Sanctuary speaks far louder than words. Both Shirleys deserve lives of privacy, relative freedom, and company — all elephants do. It’s time for Wild Adventures to recognize this and for its management to do the right thing by sending Shirley to an accredited sanctuary.


To learn more about how zoos are harming elephants, and what we’re doing to help, check out the latest news and alerts about elephants.

From ArgoFilm's "The Urban Elephant" comes the touching story of Shirley and her keeper, Solomon James. Trapped in a man-made world, Shirley's life at the Louisiana Purchase Zoo was a lonely one, bereft of the company of other elephants. Follow Shirley and Solomon through a life of captivity to release in the Tennessee Elephant Sanctuary. This two-time Emmy Award winning film was produced for PBS's Nature Series. Join our journey by subscribing to our channel! Our Emmy Award winning films seek to lend a voice to those who cannot speak for themselves.

Natural Bridge Zoo Owner Karl Mogensen and Virginia Department of Wildlife Resources Executive Director Ryan Brown

Asha the elephant hasn’t seen another elephant in decades, living in solitary confinement at the Natural Bridge Zoo (NBZ) since she turned one year old.


Most summers, Asha is forced to give rides to visitors. And in winter, she spends her days alone in a cold, damp barn, according to animal welfare organizations.


Asha is only one of many animals abused for profit at the NBZ — animals suffered untreated injuries from hair loss to lameness, zoo workers cruelly jabbed a caged monkey with a pointed stick, animal enclosures have been covered in feces and grime, and rodents infested the property, according to the Roanoke Times.


An investigation by the Humane Society of the United States found that the zoo failed to properly care for its animals, clean its enclosures, or provide animals with clean drinking water. Newborn tiger cubs were immediately taken from their mothers, so visitors could take selfies with them.


Recent legislation passed in Virginia bans the public from interacting with captive wild animals like lions, tigers, and bears. But elephants, who were supposed to be included in this law, are not protected after the owners of Natural Bridge Zoo convinced government officials to remove them from the list, reported The Virginian-Pilot.


All animals deserve proper care, and Asha deserves to live out her days in peace, without people on her back.


Mystery elephant deaths caused by cyanobacteria

Toxins made by microscopic algae in water caused the previously unexplained deaths of hundreds of elephants in Botswana, wildlife officials say.


Botswana is home to a third of Africa's declining elephant population.


The alarm was raised when elephant carcasses were spotted in the country's Okavango Delta between May and June.


Officials say a total of 330 elephants are now known to have died from ingesting cyanobacteria. Poaching has been ruled out as a cause of death.

  • Africa Live: Updates on this and other stories

  • Why elephants are seeking refuge in Botswana

Cyanobacteria are toxic bacteria which can occur naturally in standing water and sometimes grow into large blooms known as blue-green algae.


Scientists warn that climate change may be making these incidents - known as toxic blooms - more likely, because they favour warm water.


Warning: Some people may find an image below upsetting

The findings follow months of tests in specialist laboratories in South Africa, Canada, Zimbabwe and the US.


Many of the dead elephants were found near watering holes, but until now the wildlife authorities had doubted that the bacteria were to blame because the blooms appear on the edges of ponds and elephants tend to drink from the middle.


"Our latest tests have detected cyanobacterial neurotoxins to be the cause of deaths. These are bacteria found in water," the Department of Wildlife and National Parks' Principal Veterinary Officer Mmadi Reuben told a press conference on Monday.


The deaths "stopped towards the end of June 2020, coinciding with the drying of [water] pans", AFP quotes him as saying.

  • The war on elephants

  • The country that brought its elephants back from the brink

Reports in June noted that tusks had not been removed, meaning poaching was not seen as a likely explanation.


Anthrax poisoning has also been ruled out, according to senior wildlife department official Cyril Taolo.


But questions still remain about the deaths, Mr Reuben told reporters.


"We have many questions still to be answered such as why the elephants only and why that area only. We have a number of hypotheses we are investigating."


Hundreds of carcasses were spotted with the help of aerial surveys earlier this year.


Dr Niall McCann, of the UK-based charity National Park Rescue, previously told the BBC that local conservationists first alerted the government in early May, after they undertook a flight over the delta.


"They spotted 169 in a three-hour flight," he said. "To be able to see and count that many in a three-hour flight was extraordinary."


Twenty-five elephants recently died in a group in neighbouring Zimbabwe. Test samples have been sent to the UK for analysis.

Elephants suffer in captivity.

They can be abused by trainers, and are forced to live in constrained conditions which causes stress, boredom, and the frustration of elephants' desires. No elephant deserves to be put on display and held in captivity for any reason. Please do not support elephant captivity by patronizing zoos or traveling circuses.

Our companies are known for creating products that enhance people's lives. Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.  Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

The Sustainable Action Network (SAN), A Don Lichterman non-profit organization dedicated to building a global community raising awareness of corruption, injustice and the need for action across a full range of issues impacting people and animal/wildlife welfare around the world, such as conservation, climate change, campaign law, lobbying, government action and rescue work. SAN’s vision is to create safer world, free from political, environmental, and social oppression, where all the inhabitants of Earth can live in harmony within their own natural environments. Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

CORPORATE RESPONSIBILITY
ANIMAL RESCUES WELFARE, CRIMES & ABUSE
PROTECT OUR WILDLIFE

Writer's pictureDon Lichterman
Sep 19, 202016 min read

Matzoh Ball Soup, Chopped Liver, Brisket, Apple Strudel, Tzimmes, Rosh Hashanah Recipes of the Week!

Vegan Matzoh Ball Soup

On most holidays, guests fall into 2 categories (and I don’t mean those you like and those you wish had other plans!): people who want the same traditional dishes every year and people who like to be surprised and delighted with new recipes. Well, this year why not do a little of both? Yes, I’m talking Vegan Rosh Hashanah!

Whether traditional, tried and true, or different and delicious, you will find everything here to make your holiday dinner awesome. These recipes are perfect for your Rosh Hashanah New Year celebration, but needless to say, also great for other holidays and every day! A great way to start your dinner is to replace honey with agave syrup or date syrup–it’s just as sweet, the consistency is perfect and I like the flavor better!

If you’re bringing a dish to your host’s house and (gasp!) you’re the only vegan in attendance, I promise any of these recipes will start a conversation going about how delicious vegan cooking can be! And most open-minded people will be eager to try these variations on classics. Who wouldn’t want to indulge in delicious, plant-based food? Dig in! Ingredients:

  • 1 17.6 oz. package steamed lentils from Trader Joe’s,

  • OR

  • 3 cups of water plus 1 1/2 cup of dry lentils (should yield 3 cups cooked lentils)

  • 1 large onion, diced

  • vegetable broth for sauteing

  • 1 cup walnuts

  • 1 Tbsp red miso paste

  • 1 1/2 tsp low sodium Tamari or low sodium soy sauce

Method:

  • 1) If you don’t have access to Trader Joe’s precooked lentils, the first thing that you will need to do is cook your lentils. Place lentils and water in a pot and bring to a boil. Lower heat and simmer lentils for 30 minutes or until tender. Drain lentils.

  • 2) Place a saute pan (nonstick is best) over medium-high heat and cover the bottom of the pan with vegetable broth.

  • 3) When broth is bubbling, add onion. Cook onion, stirring often, adding a bit more broth and lowering the heat as you go, until onion is translucent and very soft, about 20-30 minutes. By the end of the process, your heat should be on low and the onions will be soft and no liquid will be left.

  • 4) Place walnuts in the bowl of a food processor fitted with the “s” blade. Pulse walnuts a few times until the are  chopped. Add lentils, onions, red miso paste and Tamari or soy sauce and puree until smooth.

  • 5) Refrigerate for a few hours and serve.

DATE SYRUP as a HONEY REPLACER

  • Add some mejool dates to about ½ cup of water, cover and refrigerate. 

  • Leave it at least 24 hours and stir it a few times. 

  • The dates dissolve in the water and you will have a delicious date syrup.

Vegan Matzoh Ball Soup

Makes about 8 cups - Rich Vegetable Broth for Matzoh Ball Soup  Ingredients: 

  • 1 tablespoon olive oil

  • 1 large onion, coarsely chopped (you may include skin)

  •  2 large carrots, peeled and coarsely chopped

  • 2 parsnips, peeled and coarsely chopped

  • 3 cloves garlic, smashed

  • 2 leeks, well rinsed and coarsely chopped

  • 1 cup loosely packed fresh parsley

  • 1 cup loosely packed fresh dill

  • 12 cups water (Isa Chandra uses 9 cups of water)

  • 1 teaspoon salt

Directions: 

  1. In a large stock pot, heat the oil. Saute the onions for about 5 minutes on medium heat. Add all other ingredients and bring to a boil. Reduce the heat and let simmer for 1 and 1/2 hours (ie. 90 minutes), uncovered.

  2. Let the broth cool until it’s an okay temperature to handle. Strain into a large bowl through cheesecloth or a very fine-mesh strainer. Press the vegetables with a gentle but firm pressure to get all the moisture out. This will keep in the fridge in a tightly sealed container for up to 3 days, or freeze for up to 3 months.

Vegan Matzoh Balls

Yields approximately - 16-18 matzoh balls (depending on size) Ingredients: 

  •  1 1/2 cups matzoh meal

  • 3/4 teaspoon salt, plus extra for the boiling water

  • 3/4 teaspoon ground pepper

  • 1 (12-ounce) package firm silken tofu (like Mori-nu)

  • 8 1/2 cups or so Rich Vegetable Broth (recipe above)

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

  • 1 carrot, peeled

  • A handful fresh dill, coarsely chopped

  • Fresh parsley for garnish

Directions: 

  1. In a mixing bowl, combine the matzoh meal with the salt and pepper; set aside.

  2. Crumble the tofu into a blender or food processor, add 1/2 cup of the vegetable broth, and puree until smooth.Add the oil and blend again.

  3. Mix the tofu mixture with the matzoh meal, making sure that everything is moist.

  4. Grate half the carrot into the mixture and mix until it’s well distributed. Cover the bowl with plastic wrap and refrigerate for at least an hour and up to overnight. You can’t skip this step! It’s important in making sure that the matzoh balls will not fall apart when boiled.

  5. When you are ready to form the balls, fill a large stockpot with enough water to fit all the matzoh balls with minimal touching. Salt the water generously, cover, and bring to a boil.

  6. Set out a cutting board upon which to line up the formed matzoh balls, and cover it with parchment paper if you have any, to prevent sticking. Remove the matzoh mixture from the fridge. Form into tightly packed, walnut-size balls and place on the prepared cutting board.

  7. When all the balls are prepared, drop carefully into the boiling water, one or two at a time, with a spatula or slotted spoon. Take your time and be careful not to plop one on top of another. When all the balls are in the water, cover the pot, lower the heat to a low setting and DO NOT LIFT THE LID FOR FORTY MINUTES!!! When the 40 minutes are up, you can remove the lid. The matzoh balls will have floated to the top. If you wait a few minutes, they will drop back down to the bottom of the pot.

  8. Now the matzoh balls are ready to be served. If you want them to be a little lighter, turn off the heat, cover the pot again, and let them sit in the water for another hour or so.

  9. Prepare the remaining vegetable broth by placing it in a separate pot, grating the other half of the carrot into the broth, along with a healthy handful of fresh dill. Bring to a low boil, and when it’s just heated you’re ready to prepare the bowls. With a slotted spoon, carefully remove the matzoh balls from their pot and place two or three into each bowl. Ladle the broth over the matzoh balls, so that they are covered only about halfway. You can garnish with some more fresh dill, or parsley.

  10. If you are not serving the soup right away, you can refrigerate the matzoh balls overnight, and boil them when ready to prepare the soup.

The Best Vegan Mushroom Barley Soup

Serves: 6 to 8 Ingredients:

  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 2 large celery stalks, finely chopped

  • 1 large carrot, diced

  • 3/4 cup raw pearl barley

  • 2 bay leaves

  • 2 vegetable bouillon cubes

  • 1 tablespoon all-purpose seasoning blend (such as Spike or Mrs. Dash)

  • 10 to 12 ounces mushrooms, any variety, sliced (see note)

  • 2 cups rice milk, or more or less as needed

  • Salt and freshly ground pepper to taste

  • 1/4 cup minced fresh parsley

  • 2 tablespoons minced fresh dill

Directions: 

  1. Heat the oil in a soup pot. Add the onion and saute over medium heat until golden.

  2. Add 6 cups water, followed by the celery, carrot, barley, bay leaves, bouillon cubes, and seasoning blend.

  3. Bring to a gentle boil, then cover and simmer gently for 30 minutes.

  4. Add the mushrooms and simmer for 20 to 30 minutes longer, or until the barley and vegetables are tender.

  5. Stir in enough rice milk to give the soup a slightly thick consistency.

  6. Season with salt and pepper and stir in the parsley and dill.

  7. Allow the soup to stand for 30 minutes off the heat before serving.

  8. The soup thickens quite a bit if it is refrigerated.

  9. Add more rice milk as needed and adjust the seasonings; heat through as needed.

  10. NOTE: Use any of white, baby bella, cremini, shiitake, or oyster mushrooms, or a combination.

Acorn Squash stuffed with Sweet Rice, Currants and Vegetables

Ingredients

  • 4 small acorn squash, halved lengthwise and seeded

  • 3 Tbs canola oil

  • garlic powder

  • sea salt and freshly ground black pepper

  • 3 cups water

  • 2 cups uncooked short-grain brown rice, rinsed well

  • 1 large onion, finely chopped

  • 6 stalks celery, chopped

  • 3 carrots, peeled and chopped

  • 8 oz of white mushrooms, sliced

  • 2 Tbs tamari

  • 1 cup currants

  • 3/4 cup chopped fresh basil

  • 1 cup pepitas (shelled pumpkin seeds), toasted and crumbled

Directions

  1. Preheat oven to 400 F

  2. Acorn squash can be very firm and difficult to halve. To make it easier to slice through, I usually microwave them for about a minute and this makes it so much easier.

  3. Brush insides of the squash with the oil and sprinkle with garlic powder, salt and pepper.

  4. Arrange the half squashes, hollow side up, on a large heavy baking sheet.

  5. Roast for 45 minutes or until it is tender. Keep warm

  6. Meanwhile, cook 2 cups of rice according to instructions.

  7. While rice is cooking, heat 2 tablespoons of oil in a large heavy skillet over medium heat.

  8. Add the mushrooms, onion, celery and carrots. Saute for 12 minutes or until vegetables are tender.

  9. Stir in tamari, then currants and basil.

  10. Stir in cooked rice and season with salt and pepper.

  11. Divide the rice mixture among the hot roasted squash

  12. Sprinkle toasted pepitas over the stuffing and serve.

Vegan Brisket

Ingredients:

  • 2 Tablespoons olive oil

  • 2 medium onions, sliced vertically

  • 2 medium carrots, sliced into 1-inch pieces

  • 2 celery stalks, chopped roughly

  • 1/2 Tablespoon tamari

  • 15 oz. seitan, sliced

  • freshly ground pepper

Gravy:

  • 1 3/4 cups vegetarian stock

  • 3/4 cup grape juice or fruity red wine

  • 1 1/2 Tablespoons brown sugar

  • 1 teaspoon caraway seeds

  • freshly grated black pepper

  • 3 Tablespoons Earth Balance Natural Buttery Spread

  • 1/4 cup unbleached flour

  • 2 cloves garlic, minced

  • Salt to taste

Glaze:

  • 1 1/2 Tablespoons miso paste

  • 1 1/2 Tablespoons grape juice or fruity red wine

  • 1 1/2 Tablespoons brown sugar

Directions:

  1. Preheat oven to 375 degrees F. Add oil, onions, carrots, celery, and tamari to a heavy baking dish. Stir to coat the veggies and then roast for 40 minutes.

  2. Remove dish from oven and distribute seitan on top of veggies. Combine stock, juice/wine, brown sugar, and caraway seeds and pour over seitan and veggies. Grind black pepper over top, cover tightly with foil, and return to oven. Bake an additional 40 minutes.

  3. Remove pan, uncover, and ladle out as much of the cooking broth as possible into a large liquid measuring cup. Heat butter in a skillet over medium heat. Whisk in flour and cook, whisking constantly, for 3 minutes. Slowly whisk in reserved cooking broth, and stir constantly until smooth and thick, 2-3 minutes. If you don’t have enough broth left, add stock to substitute. Stir in half the garlic. Spread sauce onto the seitan, stirring to blend. Add salt to taste.

  4. Raise oven temperature to broil. Prepare the glaze by whisking the juices/wine, brown sugar, miso, and remaining garlic together. Spoon the glaze over the seitan. Return to the oven and broil, uncovered, until bubbling hot and deeply browned, 5 to 10 minutes. Serve hot.

CAULIFLOWER STEAKS TOPPED WITH SAVORY QUINOA AND CARAMELIZED ONIONS

Ingredients

  • 3 Tbs olive oil

  • 1/4 red onion, minced

  • 1 shallot, minced

  • 1 garlic clove, minced

  • 1/2 cup quinoa, (red is nice)

  • 2 cups vegetable broth

  • 1 sprig thyme

  • salt and pepper

  • 2 heads cauliflower

  • 1/2 cup diced sun-dried tomatoes

  • 1 Tbs pine nuts

  • 1 Tbs finely chopped chives

Method

  1. Preheat the oven to 400 degrees F.

  2. In a small saucepan, heat a tablespoon of olive oil over medium-low heat. Add the onion, shallot and garlic and cook, stirring often until onion is softened , about 5 minutes

  3. Add the quinoa and toast, stirring constantly for about a minute

  4. Increase the heat to high, add 1 cup of vegetable broth and the thyme and season with salt and pepper. Bring to a simmer.

  5. Cook covered until almost all the liquid has been absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes. Discard the thyme sprig.

  6. Trim the stem of the cauliflower so that the dead sits flat on the cutting board. Cut down through the center of the head, making 4 thick slices. If most of the slices have the stem attached and leave it that way. I was able to get 2 good slices from 1 head of cauliflower and the rest fell into florets that I saved for another time. So I used 2 head of cauliflower to get my 4 thick slices.

  7. Heat 2 tablespoons of olive oil over medium high heat in the a large skillet. Brown the cauliflower slices on both sides, about 3 minutes per side. Transfer to a baking pan.

  8. Season the cauliflower with salt and pepper and place in oven. Roast until tender about 15 minutes.

  9. Meanwhile add the chopped sun-dried tomatoes and pine nuts to the quinoa and gently heat through, stirring.

  10. Lay the cauliflower slices on plates and spoon the quinoa on top. Top with caramelized onions and the chopped chives.

Caramelized Onions Ingredients

  • 3 medium onions

  • 6 Tbs olive oil

  • salt and pepper

  • brown sugar

Method

  1. Slice the onion into half rings. Thin rings will cook faster, thick rings will be more robust and rustic.

  2. In a large skillet, add the olive oil and heat to medium high.

  3. Add the onions to the hot oil and stir until they are coated.

  4. Add a pinch salt, a pinch of pepper and pinch of sugar.

  5. Reduce to medium low. Stir the onions, as their color becomes darker

  6. If the onions are becoming dry and are sticking to the bottom of the pan too much, add a small amount of water, vegetable broth, wine or balsamic vinegar and stir vigorously to deglaze.

  7. Continue to cook and deglaze until the onions have reached the color and texture you desire. This could take 30-45 minutes to reach the rich brown flavorful color.

Tofu Spinach Lasagna

Ingredients:

  • 1/2 to 1 pound lasagna noodles (I use brown rice lasagna noodles)

  • 2 packages (10 ounces each) frozen, chopped spinach, thawed and drained

  • 1 package (16 ounces) firm tofu (not silken)

  • 1 Tablespoon granulated sugar (optional)

  • 1/4 cup non-dairy milk, or as needed

  • 1/2 teaspoon garlic powder or 2 peeled garlic cloves

  • Juice from 1/2 lemon (about 2 Tablespoons)

  • 2 Tablespoons minced fresh basil (about 20 leaves)

  • 1 teaspoon salt, or to taste

  • 4 to 6 cups tomato or pasta sauce of your choice

Directions:

  1. Preheat oven to 350 degrees F. Cook lasagna noodles according to directions (for the record, I do not care for the “no boil” lasagna noodles, but you can opt to use them). Drain and set aside.

  2. Squeeze as much water from spinach as possible and set aside.

  3. Place tofu, sugar (if using), milk, garlic powder, lemon juice, basil, and salt in a blender or food processor until smooth. The tofu “ricotta” should be creamy but still have body.

  4. Transfer to a large-size bowl, and stir in spinach. Continue tasting until you get amount of salt just right.

  5. Cover bottom of 9 x 13 inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of noodles). Follow with half the tofu filling. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining noodles, covered by remaining tomato sauce. Bake 40 to 45 minutes, until hot and bubbling.

  6. Note: For more cheesiness, I often add Daiya shredded mozzarella cheese to each layer.

BAKED ACORN SQUASH RINGS WITH PINE NUTS AND GARLIC

Serves 4 Ingredients: 

  • 1 large “Goldie” squash or 2 small acorn squashes (about 2 lbs total weight)

  • 1 tablespoon extra-virgin olive oil

  • 1/4 teaspoon salt

  •  8 garlic cloves, halved

  • 1 tablespoon pine nuts

  • 1/4 teaspoon freshly ground pepper

Directions: 

  1. Preheat oven to 400 degrees F.

  2. Coat a shallow dish or baking sheet with cooking spray.

  3. Cut the squash into 1/2 inch thick rings (TIP: for easier cutting, microwave whole unpeeled squash for 3 to 5 minutes) leaving the peel intact.

  4. Scrape the seeds out of the center of each ring and discard.

  5. Place rings in the prepared baking dish in a single layer and brush them with 1 1/2 teaspoons of oil (I sprayed the rings with olive oil from a MISTO sprayer), and sprinkle with 1/8 teaspoon of the salt. Bake for 15 minutes.

  6. Meanwhile, in a small bowl, toss the garlic with the remaining 1 1/2 teaspoons of olive oil.

  7. Sprinkle the garlic, olive oil and pine nuts evenly over the squash rings and continue baking until the squash is tender and the pine nuts are lightly browned, about 10-15 minutes longer.

  8. Season with the remaining salt and pepper.

Toasty Veggie Kasha

Ingredients

  • 2 cups kasha, whole granulation sized kernels (this is important)

  • 2-3 tbs vegetable oil

  • 1 large onion, diced into medium pieces

  • 1 8 oz. package baby bella mushrooms, medium slices (or white is fine too)

  • 2 tbs minced garlic

  • 1 tsp garlic powder

  • 1/4 cup Bragg Liquid Amino

  • 1/2 cup frozen spinach

  • 1/2 cup frozen peas

  • 1/2 cup frozen corn

Method

  • 1) In a medium saucepan, make the kasha according to directions on box using vegetable broth and vegetable oil

  • 2) In large deep skillet, with a minimum of oil, on medium high heat, saute onions & mushrooms until soft and golden. Splash in some Bragg Liquid Amino, about 1/8-1/4 cup and let the mushrooms and onions absorb it while cooking. Stir in 2 tablespoons of minced garlic and 1 tsp garlic powder.

  • 3) Add frozen spinach, frozen spinach and frozen peas, stirring until cooked. Add some vegetable broth if it becomes dry.

  • 4) When Kasha is done and all the water is absorbed and it is dry,  spoon it all into the skillet with the vegetables and blend well

  • 5) Keep it on low and stir so that the kasha becomes toasty. Salt and pepper to taste. I find that it needs more salt than I expect to bring out more flavor.

ROASTED BROCCOLI WITH CHERRY TOMATOES

Ingredients:

  • 2 bunches broccoli, cut into 2 1/2 inch long florets

  • 1 medium shallot

  • 1 pint cherry tomatoes, whole

  • 3 cloves garlic, roughly chopped

  • 1/2 teaspoon red pepper flakes

  • 4 Tablespoons olive oil

  • Salt and freshly ground black pepper

  • Vegan Parmesan, sprinkled as desired (optional)

Directions:

  1. Preheat oven to 450 degrees F.

  2. Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Sprinle vegan parmesan over broccoli, if you wish.

CARROT AND SWEET POTATO TZIMMES

Serves 8 Ingredients:

  • 2 Tablespoons olive oil

  • 1 cup chopped onions

  • 3 large carrots, sliced

  • 3 large sweet potatoes, cooked or microwaved in their skins, then peeled and sliced

  • 1 large apple or pear, cored and sliced

  • 1/2 cup chopped prunes

  • 1/4 cup chopped dried apricots

  • 1/2 cup orange juice

  • 1 1/2 teaspoons cinnamon

  • 1/2 teaspoon each: ground ginger and salt

  • 1/3 to 1/2 cup chopped walnuts, optional

Directions:

  1. Preheat oven to 350 degrees F.

  2. Heat the oil in a large skillet. Saute the onions over medium heat until they are translucent. Add the carrots and continue to saute until onions and carrots are golden.

  3. In a mixing bowl, combine the onion-carrot mixture with all the remaining ingredients except walnuts. Mix thoroughly; don’t worry if the potato slices break apart.

  4. Transfer the mixture to a large, oiled, shallow baking dish (a round or oval is attractive). Sprinkle the optional walnuts over the top. Bake for 45 to 50 minutes, or until the top begins to turn slightly crusty.

Sweet Potato and Apple Kugel

makes 12 servings From No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler, Vegetarian Resource Group (VRG.org) and PETA Ingredients

  • 6 small sweet potatoes, peeled and grated

  • 3 apples, peeled and grated

  • 1 cup raisins

  • 1 cup matzo meal

  • 2 tsp. cinnamon

  • 1 cup walnuts, chopped (optional)

  • 1 cup fruit juice or water

Directions: 

  • 1) Mix ingredients together.

  • 2) Press into a baking dish.

  • 3) Bake at 375ºF for 45 minutes, until crisp on top.

Oma’s Chunky Homestyle Applesauce

Ingredients:

  • 9 Granny Smith Apples

  • 9 Fuji Apples

  • 2 cans of unpeeled apricot halves in light syrup (or apricot juice)

Preparation:

  • 1)  Peel, core and slice each apple into 8th’s. Do not chop into little pieces!  Each apple should be quartered and then each quarter should be halved to make 8 slices.

  • 2) In a large soup pot, put all the apple slices.

  • 3) Pour 4 cups of water into the pot.

  • 4) Pour the 2 cans of unpeeled apricot halves with light juice into the pot.

  • 5) Bring the pot to a boil, then reduce to very low and cover

  • 6) Simmer on low for 2 hours

  • 7) Allow to cool and mix very gently.  You do not want to create a smooth consistency. Don’t worry if seems watery, it will thicken when chilled.

  • 8) Put in the refrigerator overnight and enjoy it cold the next day.

  • Notes:  For a smaller batch, use 6 granny smiths and 6 fuji’s and only one can of apricots.

APPLES BLINTZES

Serves: 8 Ingredients:

  • 3 large tart apples, peel, core, chop fine

  • 1/4 cup water

  • 1/4 cup light brown sugar

  • 1 teaspoon cinnamon

  • 2/3 cup whole wheat pastry flour

  • 3 tablespoons cornstarch

  • 1/4 teaspoon salt

  • 1 small banana

  • 1 cup soy milk

  • oil, for brushing

Method:

  • 1) In a medium saucepan, combine chopped apples, water, sugar and cinnamon. Simmer over low heat for 15 minutes, until apples are tender. Set mixture aside to cool.

  • 2) Preheat oven to 350°F.

  • 3) In a medium bowl, sift together flour, cornstarch, and salt; set aside.

  • 4) In a food processor or blender, combine banana and 1/4 cup of the soy milk. Process until smooth. Add remaining soy milk and process until well-blended. Add flour and cornstarch mixture and process until just blended.

  • 5) Heat an 8″ nonstick skillet or crepe pan until a drop of water skates across the surface. Brush lightly with oil and pour in a scant 1/4 cup of the batter. Immediately rotate and tilt the pan to cover the bottom and a little up the sides. Cook over med heat until top is no longer moist, about 1 minute. Flip and cook other side until golden, about 20 seconds. Remove and set aside. Repeat with remaining batter. (You should have 8 thin pancakes.)

  • 6) Place a pancake on a work surface and place 1/8 of the apple mixture crosswise in a row, slightly below center, leaving a 1″ border on either end. Fold the closest end up over the filling, then fold the closest end up over the filling, then fold both sides in towards the center and roll up. Repeat with remaining pancakes and filling. Arrange blintzes in a lightly oiled baking dish and bake until lightly browned, about 30 minutes.

Easy Vegan Apple Strudel

Serves 6 Ingredients:

  • 1 Pepperidge Farm Puff Pastry Sheet, defrosted

  • 3 tablespoons sugar

  • 1 1/2 tablespoons all-purpose flour

  • 1/2 teaspoon cinnamon

  • 1 pinch nutmeg

  • 1 pinch allspice

  • 1 pinch salt

  • 2 to 3 apples, peeled and thinly sliced

  • 1 tablespoon lemon juice

  • 2 tablespoons Earth Balance margarine, melted

  • Sugar, for topping

Directions:

  1. Defrost the puff pastry according to package directions (it takes approximately 30 to 40 minutes to defrost one sheet).

  2. Preheat the oven to 375 degrees F.

  3. Combine the sugar, flour, cinnamon, nutmeg, allspice, and salt. Toss the sliced apples with the lemon juice and then coat with the dry spice mixture.

  4. Place the apples in a line down the middle. Fold the dough over and tuck in the ends. Brush the strudel with the melted margarine and sand generously with sugar.

  5. Using a serrated knife, make several diagonal slashes in the strudel.

  6. Bake for 35 minutes until golden and puffy. Let it cool for an additional 20 to 30 minutes before slicing, then serve.

VEGAN and GLUTEN FREE APPLE COBBLER

Ingredients

  • 7 cups of green apples, peeled, cored and sliced (8-10 apples are usually enough)

  • 2 Tbs cornstarch

  • 1/4 cup of cold water

  • 1 Tbs cinnamon

  • 1 cup gluten free flour

  • 3/4 cup gluten free quick oats

  • 1 cup brown sugar

  • 1/2 cup vegan margarine, melted

Directions

  1. In medium bowl, place apples.

  2. In a small measuring cup, mix together cornstarch and water, blending it so that there are no lumps. Pour mixture over apples and toss.

  3. Sprinkle cinnamon over apples and toss.

  4. Spread apples into ungreased pan 9 x 13

  5. In a large bowl, mix together gluten-free flour, gluten-free quick oats and brown sugar.

  6. Stir in vegan margarine until mixture is crumbly.

  7. Sprinkle crumble over apples evenly and press in lightly.

  8. Bake at 350 degrees for 40 minutes or until apples are tender and topping is golden.

Our companies are known for creating products that enhance people's lives. Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.  Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

The Sustainable Action Network (SAN), A Don Lichterman non-profit organization dedicated to building a global community raising awareness of corruption, injustice and the need for action across a full range of issues impacting people and animal/wildlife welfare around the world, such as conservation, climate change, campaign law, lobbying, government action and rescue work. SAN’s vision is to create safer world, free from political, environmental, and social oppression, where all the inhabitants of Earth can live in harmony within their own natural environments. Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

CORPORATE RESPONSIBILITY
ANIMAL RESCUES WELFARE, CRIMES & ABUSE
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Writer's pictureDon Lichterman
Sep 5, 202013 min read

Juicy Lucy Burger, Impossible Cheeseburger, Chili Cheese Fries, Labor Day Weekend Recipe of the Week

Grab the Labor Day Weekend 2020 Dinner And A Movie Recipe Book at http://livephi.sh/daam23
Impossible™ CheeseBurger

  1. COOK THE IMPOSSIBLE™ BURGERS Use 12oz of Impossible™ Burger and form patties to desired size. Fire up the grill and cook to desired temp.

  2. MAKE THE CHILI In a heavy pot over medium-high heat, warm the vegetable oil. Crumble 12oz of Impossible Burger into the pot and sear until golden brown and cooked through. About 5 minutes. Stir in the dry ingredients: onion powder, garlic powder, chili powder, paprika, cumin, coriander, cayenne, and 1/2 teaspoon salt. Add the tomatoes and stock. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer until thickened, about 30 minutes.

  3. MAKE THE PLANT-BASED WHIZ Combine cheese and water in a sauce pan. Heat slowly and whisk until well incorporated.

  4. BUILD THE BURGERS Top cooked burgers with Impossible Chili and plant-based whiz. Don't forget use a napkin, and enjoy!

Impossible™ Juicy Lucy Burger

  1. PREP THE BURGERS Portion meat to desired size (they should be at least 4oz in order to stuff them with cheese). Fold cheese in half, then into quarters, and stack on top of each other in a small square. Divide the portioned meat in two. Flatten out one patty, stack the cheese in the center, and flatten the other patty on top. Press the sides together and secure the cheese into the middle of the patty. Place back into the refrigerator for at least 1 hour before cooking.

  2. COOK THE IMPOSSIBLE™ BURGER Cook burgers on a griddle, in a pan, or on the grill. Cook to medium-well so that the cheese melts in the center.

  3. MAKE THE AMERICANA SAUCE Mix all ingredients until well incorporated. Serve as a topping on your burger!

  4. BUILD THE BURGERS Build your burger as you like it or use the suggested toppings here!

Impossible Chili Cheese Fries

  1. COOK THE IMPOSSIBLE™ BURGER Dice the onion and mince garlic -- cook in a large pot until soft. Add the Impossible™ Burger and stir until well browned and cooked through. Stir in the dry seasonings. Add the crushed tomatoes and vegetable stock. Bring mixture to a boil, then drop to a simmer. Cook for approximately 30 minutes, or until reduced by 20%.

  2. COOK THE FRIES Cook the fries according to the instructions. Add the cooked fries to a sheet pan. Cover them with cheese and cook in a 400F oven for 3-5 minutes, or until cheese is melted. *Make it 100% plant-based with plant-based cheese.

  3. ASSEMBLE Thinly slice the scallions. Remove the fries from the oven and top with Impossible Chili. Top with sour cream & scallions. *Make it 100% plant-based with plant-based sour cream.

  4. SERVE, SHARE, AND ENJOY Makes one shareable portion of chili cheese deliciousness.

Grab the Labor Day Weekend 2020 Dinner And A Movie Recipe Book at http://livephi.sh/daam23
The Wedge Salad - Serves 4

Miso-Blue Cheese Dressing

  • Yield: 1 pint

  • 3 Tbsp white miso (if you already have another miso in the fridge use that)

  • 4 tsp rice wine vinegar

  • 1 tsp black pepper, ground

  • 1 tsp prepared horseradish

  • 1 garlic clove, microplaned (grated)

  • ½ cup kewpie mayonnaise (or any mayo)

  • ¼ cup sour cream

  • 1 tsp Dijon mustard

  • 3 oz blue cheese (or feta or goat cheese if you don’t like blue)

  • To Finish

  • Yield: 4 portions

  • 1 cup miso-blue cheese dressing

  • 1 head iceberg lettuce, quartered

  • 6 oz bacon, thick cut, sliced to ¼ - ½ inch pieces

  • 12 cherry tomatoes, sliced into rounds

  • ½ avocado, shaved thin

  • 1 shallot, sliced into thin rounds and placed in ice water

  • 1 bunch chives, sliced thin

  • To taste cracked black pepper

Place a sauté pan over medium-high heat and add the bacon. Cook the bacon until it is golden brown and most of the fat has rendered. Remove from pan and place on paper towel to drain. Reserve for later.


Place each iceberg wedge on a small plate and drizzle ¼ cup of the miso blue cheese dressing on top, completely covering it. Spoon ¼ of the tomatoes over top and a few shaves of the avocado. Remove the sliced shallot from the water and drain on paper towel. Place a few on the wedge and then garnish with bacon and sliced chives. Finish with some fresh cracked black pepper.

Red Pepper Pan Pizza - Serves 4

  • Muhammara Sauce

  • Yield: 1 qt

  • 1 cup walnuts

  • 3 ea large red bell peppers

  • 2 Tbsp extra virgin olive oil

  • 2 Tbsp Aleppo pepper, or mild chili flake

  • 1 juice from one medium sized lemon

  • 1 tsp smoked paprika

  • 2 Tbsp pomegranate molasses (you can find this at stores like Whole Foods or any

  • middle eastern market. As a substitute honey with a little lemon juice to taste

  • works great).

To taste kosher salt

Preheat the oven to 350F. Toast the walnuts on a sheet tray until golden brown, about 10 minutes. Remove and let cool.


Switch the oven to broil and place the peppers on a sheet tray on the upper rack of the oven. Turn them occasionally until the skins are charred and the flesh is softened, about 12 minutes.


Remove from the oven and place in a bowl and cover with plastic wrap. Let sit for 10 minutes, then remove the skins and seeds from the peppers.


Place the peppers in a food processor with the remaining ingredients and blend until smooth. Reserve. This can be made up to 5 days in advance.


(This is enough muhammara for 3-4 pies. It’s difficult to make less than this and can be used for dipping vegetables or bread in. You can freeze any leftover as well).


Pizza Dough

  • Yield: 1 - 9 X 13” pizza

  • 1 ½ cup bread flour (All-Purpose will be okay if you can’t find bread flour)

  • 1 tsp kosher salt

  • ½ tsp instant yeast

  • 1 Tbsp extra virgin olive oil

  • ¾ cup cold water

Day 1:

Place the flour, salt, and yeast in a large bowl. Add the cold water and oil and mix the dough together by hand. The dough will be wet and sticky and this is okay.


Once the dough comes together and there are no major flour clumps then you’re done mixing.


Take a medium sized bowl or container that has a lid (if you don’t have a container with a lid, then you’ll need to wrap it tight with plastic wrap) and place about a ½ tablespoon of olive oil in the bottom.


Place the finished dough in the oiled container and then flip the dough upside down so it is completely covered in oil.


Place the lid on the container (or wrap tight with plastic wrap) and place the wrapped dough in the refrigerator overnight. 12-24 hours in advance.


Day 2:

Take out the dough about 3-4 hours before you are ready to bake the pizza. Take a 9 X 13” baking dish (what you would make a lasagna in) and rub the dish with about 1 ½ tablespoons of olive oil. There should be a good amount of oil in the dish. Place the dough in the baking dish and flatten it out as best you can. It will not reach the edge of the dish at this point. Cover the dish with something to keep the air out. (I use a small trash bag that I’ve cut at home and reuse it each time I make pizza.)


Let the dough rise at room temperature. If your abode is on the cooler side, you’re going to want to find a warmer spot or the process could take longer.


Just to be safe, I would check the dough after the first hour and see how it feels and how quickly the dough is rising.


At this point, press the dough down again and try to get it to go to the corners of the dish. If the dough still contracts then just let it rest and repeat the process in another hour.


After another hour has passed repeat the process to press the dough into the corners of the dish. During the last hour of the dough rising you don’t want to flatten it down too aggressively. You want to start to build gas bubbles inside the dough so be gentle.


After the 3 hour mark and the dough is nice and elastic and can reach the edges of the dish without contracting, you’re ready to build the pizza and bake.


This is a good time to pre-heat the oven to 475F and get your toppings ready.


(This pizza dough recipe can be used in a 10-11” cast iron pan as well).


To Finish

  • 1 cup muhammara sauce

  • 8 oz fontina cheese, grated (feel free to substitute another melty grated cheese)

  • 1 s red bell pepper, sliced thin

  • 8 kalamata olives, pitted and quartered

  • 8 basil leaves

Make sure the oven is pre-heated to 475F. Cover dough with half of the fontina cheese followed by the muhammara sauce, then sprinkle over the rest of the fontina cheese, making sure to go all the way to the edge. Place the sliced red bell pepper and the olives on top of the cheese.


Bake in oven for 15 – 30 minutes depending on your oven or until the cheese has melted and forms a golden crust around the edges. If the crust looks done and the cheese is not browned at all place the pizza under the broiler for about 30 seconds. Be care with this step as you don’t want it to get too dark. Remove from oven and let cool slightly.


Cut into 8 pieces and sprinkle the basil leaves over top.

Spiced Zucchini Cake with Olive Oil

Zucchini Cake

  • Yield: 1 cake – Serves about 8 people

  • 1 cup plus 3 Tbsp all-purpose flour

  • 1 tsp baking soda

  • 3/4 tsp cardamom, ground

  • ½ tsp ginger, ground

  • ¾ cup extra virgin olive oil

  • ½ cup sugar

  • ½ cup light brown sugar, packed

  • 2 tsp kosher salt

  • 1 egg

  • 1 egg yolk (save the egg white for the glaze)

  • 2 tsp vanilla extract

  • 1 lemon, zested (save the juice for the glaze)

  • 2 cups zucchini, grated on a box grater (about 2 medium zucchini)

Pre-heat oven to 350F or 325F if using convection. Sift the flour with the baking soda and spices.


Whisk together olive oil, sugar, brown sugar, salt, lemon zest, and vanilla extract.


Add the egg and egg yolk and whisk until well combined and homogenous. Add the flour mixture and whisk until it just comes together.


Fold in the grated zucchini until well combined. (Note: you can add up to 1 cup of nuts to batter such as walnuts, pecans, or cashews if you like). Set aside.


Spray a large loaf pan (4.5 X 9”) with a non-stick cooking spray (a tsp of oil wiped across the pan also works) then dust with flour.


Shake the excess flour out. Pour the batter into the loaf pan and bake until a cake tester (toothpick works) comes out clean. About 45 – 60 minutes.


Cool the cake for about 30 minutes in the pan then turn the cake out on to a cooling rack. Flip so the top is facing up, and cool the cake completely at room temp.


Lemon Ginger Glaze

  • Yield: 4 portions

  • 1 cup confectioner’s sugar, plus more as needed (also called powdered sugar)

  • 1 Tbsp lemon juice

  • 1 ea egg white

  • 1/2 tsp ginger, ground

  • ¼ tsp kosher salt

  • milk if needed

Combine the all the ingredients in a bowl and whisk until well combined. At this point you may need to adjust with more sugar or a little milk. You want the glaze to be thick but pourable.


It should coat the back of a spoon nicely without all running off or so thick that it doesn’t surrender to the flow.


To Finish

With the cake on a cooling rack or a baking tray, pour the glaze over the top of the cake. The cake should be completely cool at this point. Pour as much as you’d like or just drizzle some over the top if you don’t like that much. You can also just dust the top with more confectioner’s sugar if you’d like.


Chef Mark Welker, Executive Pastry Chef, Eleven Madison Park, New York, NY

IG: @markwelker - first show: 8/2/98 Deer Creek, favorite show: 12/30/97 Madison Sq. Garden


Chef Mike Pyers, Culinary Director, Eleven Madison Park, New York, NY, IG: @pyersm - first show: 12/02/95 New Haven Veterans Coliseum - favorite show: 12/29/18 Madison Sq. Garden

Mizuna Salad

  • Mizuna Salad, (shake your) coconut ginger dressing, furikake, avocado

  • 1 lb Mizuna (or any other spicy greens)

  • 1/4 cup coconut ginger dressing (see below)

  • 2 bunches scallions, sliced thin at an angle (about 2 cups)

  • 1 large fennel bulb, sliced paper thin

  • 2 large avocados, pits removed, peeled and chopped into ¼ inch cubes

  • Shake Your Coconut/Ginger Dressing

  • 1 cup + 1Tbsp coconut milk

  • ¾ cup grapeseed oil (or neutral oil)

  • 1/2 cup lime juice, fresh

  • 3 Tbsp ginger, peeled, chopped

  • 1 Tbsp sugar

  • 1 Tbsp Dijon mustard

  • ¼ tsp white pepper, ground (Use black if you cannot find)

Instructions:

Put all ingredients except the grapeseed oil and lime juice in the blender. Blend on high until smooth.


With the blender on, slowly drizzle in the oil and then the lime juice. Season with salt to taste and strain through a fine mesh strainer. Store covered in the fridge until ready to use.


Garlic Furikake Topping (optional or you can buy some at your local asian market/grocery store)

  • 1 cup sesame seeds, toasted

  • 2 Tbsp fried garlic (can purchase at an Asian market)

  • 1 tsp shichimi togarashi

  • 1 tsp nori, powdered

  • 1 Tbsp salt

Instructions:

Toast sesame seeds until golden brown in a nonstick saute pan. Put into a small mixing bowl.


Add all other ingredients and mix together. Once cool, keep in an airtight container at room temperature.


Plating Instructions:

Place all ingredients in a large mixing bowl except the dressing. Mix in the dressing and season with salt to taste. Divide into separate bowls and top generously with the furikake.

Grilled eggplant vadouvan yogurt, burnt onion vinaigrette, conFEE tomatoes

Shopping List:

  • 4 ea large japanese eggplant (or any variety will do)

  • 1 lb cherry tomatoes (different colors if you can find them)

  • ¼ lb mustard greens or watercress (or any salad greens will do)

  • 2 cups greek yogurt

  • 2 Tbsp vadouvan (french curry) or curry powder

  • 1 quart extra virgin olive oil

  • ½ large yellow onion

  • 1 head garlic

  • 1 cup sherry vinegar

  • 3/4 cup grapeseed or neutral oil

  • 1 Tbsp tamari or soy sauce

  • ¼ cup molasses

  • 3/4 cup lemon juice

  • For the Eggplant

  • 4 large japanese eggplant

  • 2 cups extra virgin olive oil

  • 1 ¼ cups molasses

  • ½ cup lemon juice

  • ¾ cup sherry vinegar

  • ½ head of garlic, smashed, peeled, chopped

Instructions:

Mix all ingredients together in a mixing bowl except the eggplant. Peel eggplant and cut in half lengthwise. If you cannot find Japanese eggplants, then Italian or any smaller eggplant will work. If it is a large Italian, then peel and slice into thick slices about 3/4” thick. Place eggplant in a rectangular baking dish and pour marinade over. Cover with plastic and leave to marinade overnight.


For the yogurt:

  • 2 cups Greek yogurt

  • 2 Tbsp vadouvan or curry powder

  • ¼ cup extra virgin olive oil

  • ¼ cup lemon juice

  • to taste Salt

Instructions

Mix all ingredients together in a small mixing bowl. Season with salt to taste (you can also adjust curry and acidity to your liking). Store covered in the fridge until ready to use.


For the burnt onion vinaigrette:

  • ½ yellow onion, peeled, sliced thin

  • ¼ cup sherry vinegar

  • 1 Tbsp tamari or soy sauce

Instructions

Put sliced onion in a lightly oiled baking tray and bake in oven at 500F until blackened. Combine all ingredients in a blender and blend on high for 5 minutes. The vinaigrette will separate so make sure to stir before each use.


For the cherry tomato conFEE:

  • 1 lb cherry tomatoes, cut in half

  • ½ head of garlic, smashed,peeled,chopped

  • 1 ¾ cups extra virgin olive oil

  • 1 ea banana leaf (optional - you can use foil or a pot lid as well)

Preheat your oven to 275 F.


Using a serrated knife cut all the tomatoes in half and put into a medium mixing bowl. Add the garlic and season with salt and pepper.


Let sit for about 15 min at room temperature. Add the olive oil and mix together.


Pour everything into a medium sauce pot or a baking dish. Make sure the tomatoes are in an even layer, if the oil doesn’t cover the tomatoes add a little more until it does.


Using scissors, cut the banana leaf to the shape of the pot or baking dish and cover the tomatoes with it.


Bake in the oven under the cool shade of the banana leaf (or foil) for 2.5 hours.


Remove from the oven and let cool at room temperature


Final Plating Instructions:

Light your grill, I prefer to work on a wood grill or charcoal for flavor reasons but you can use a gas grill or even a hot saute pan at home.


Once the grill is hot (around 500F) remove the eggplant from the marinade and pat dry with paper towels. Season evenly with salt and pepper.


Grill over the fire with the cut side down first until the eggplant begins to char and caramelize 8-10 min.


Then flip over and do the same on the other side.


Continuously brush the leftover marinade on both sides during the cooking process after you flip. When the eggplant is cooked, remove from the grill or saute pan.


Lay 4 plates out and put a large spoonful of the yogurt in the center of each plate. Using the back of the spoon in a circular motion spread the yoghurt to the shape of the plate.


Lay 2 pieces of eggplant cut side up on each plate and then spoon the conFEE tomatoes over the eggplant.


You can put as many as you want on each plate. Mix the mustard greens (or really whatever salad you want) with the burnt onion oil and season with salt and pepper to taste. Place a handful of the salad on top of the eggplant and tomatoes on each plate.


Garnish with whatever herbs you have on hand (parsley, chives etc.) and spoon some of the burnt onion vinaigrette around the plate.

Mango Clafoutis

  • 4 whole eggs

  • 1 mango, under-ripened preferably (if you can’t find mango, blueberries will

  • substitute nicely)

  • 1 cup sugar

  • 2 ½ cups half & half

  • 1 vanilla bean, cut in half and scraped with a knife (subsitute 1Tbsp vanilla

  • extract)

  • ¼ cup all-purpose flour

  • 2 Tbsp almond flour

  • 2 Tbsp extra virgin olice oil

  • 2 Tbsp unsalted butter

  • to taste confectioner’s sugar (or powdered sugar) for dusting

Instructions:

Froth the eggs with a whisk or the whip attachment of a Kitchenaid until yellow.


Next,

slowly add the sugar, half & half, vanilla, A.P. flour, almond flour, and olive oil while the

machine is running.


Make sure to scrape the sides down with a rubber spatula so the base

incorporates evenly Put into a container, covered and let it rest in the fridge for one hour.


Preheat your oven to 350F.


While the batter is resting, peel the mango with a peeler and

discard the skin. Then peel the flesh into long strands using the peeler.


Dust with a little

sugar and mix in a bowl with your hand until the sugar is dissolved.

Remove the batter

from the fridge and pour into a baking or pie dish.


Disperse the shaved mango evenly

throughout the pan.


Bake at 350F until cooked through and golden dark brown.


Remove

from the oven, let cool and cut into equal pieces.


One thing to note about clafoutis is that

can puff up quite a bit.


This is okay...it will soon collapse.


To serve, put a piece on each plate, dust with some powdered sugar and serve with a dollop of vanilla ice cream or mango sorbet.


Chef Douglas Rankin, Executive Chef Bar Restaurant, Los Angeles IG: @chefdougfresh - first show: 6/30/00 Meadows Music Theatre - favorite show: 8/19/12 Bill Graham Civic Auditorium

Our companies are known for creating products that enhance people's lives. Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.  Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

The Sustainable Action Network (SAN), A Don Lichterman non-profit organization dedicated to building a global community raising awareness of corruption, injustice and the need for action across a full range of issues impacting people and animal/wildlife welfare around the world, such as conservation, climate change, campaign law, lobbying, government action and rescue work. SAN’s vision is to create safer world, free from political, environmental, and social oppression, where all the inhabitants of Earth can live in harmony within their own natural environments. Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

CORPORATE RESPONSIBILITY
ANIMAL RESCUES WELFARE, CRIMES & ABUSE
PROTECT OUR WILDLIFE

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