This is part 2 of our series about The Green Shows at NYC Fashion week. In this installment we meet Tara St. James of Study, Suki Kramer of Suki, and Eric Dorfman, founder of The Green Shows. Look out for part 3, coming soon!
The Green Shows were an extravaganza of sustainable designers showcased over two days during NYC’s Fashion Week just days ago! Check out part 1 of our series from The Green Shows, featuring yours truly, Chloe Jo Berman from Girlie Girl Army, and designers Bahar Shahpar and Lara Miller. Stay tuned for more!
Lobster mushroom is one of Earth’s strange and incredible inventions. But don’t be scared off by the fact that it’s actually not a mushroom, but a parasitic ascomycete (a parasite-fungus that is hosted by, and consumes mushrooms). When this delicious fungal-parasite takes over the mushroom, it engulfs it and turns it red, giving it a lobster-like appearance, and strangely, a subtle seafood taste. Thanks for mycological cannibalism, mamma nature!
This dish is like fancy-shmancy fish tacos, but vegan and minus the whole devastation of reefs and other ocean ecosystems. And unlike seafood, this mushroom will still probably be around in 2048. The crisp layering of toasted tortillas, the smoothness of the hearty kale-potato sauce, and the crispy-edged, pan-seared lobster mushroom sauteed with shallots and garlic all come together quite wonderfully. The texture of sauteed and seared lobster mushroom is tender, slightly chewy, and very satisfying. Lobster mushroom isn’t cheap, so save it for a special occasion.
This dish is vegan, soy and gluten free! Mercury free, too!
WHAT YOU’LL NEED (serves 2):
On Saturday, September 26th, I’ll be the emcee at the Veggie Conquest event here in New York City along with the judges: bakery owner Amy Lynn Herman, restaurateur Deborah Gavito, and eco-veggie blog-star Michael Parrish DuDell.
There is one spot left to be a competing chef! Get your ticket now! Unfortunately, the event is sold-out for tasters. But fear not! I will be randomly picking a guest to come with me as my “plus 1“. CLICK HERE TO ENTER YOUR NAME!
Autumn has arrived, and this month, the featured ingredient is squash!
All chefs will make an appetizer featuring squash!
This is the one time of year that we have both summer and winter squash available! There are so many kinds of squash and so many parts of a squash that can be used.
The last recipe I did was a cooked, more traditional version of sweet pesto pasta – but for those of you who like it raw, I offer you my uncooked interpretation. Zucchini, squash (and even eggplant and carrots!) can be shredded into thin, linguine-like strips. If you suffer from gluten allergies, want to shrink your carb-footprint, or just want a lighter, healthier dish – check this cheap and easy (just like me!) recipe:
WHAT YOU’LL NEED (serves 2):
*Sometimes when I include Nutritional Yeast in a raw recipe, readers ask, “Is Nutritional Yeast actually raw?”.
The answer is no, it’s not raw. However, you NEVER want to eat raw yeast! Nutritional Yeast it is a really valuable supplement with a rock-star nutritional profile. So if you’re religiously raw – skip it. If not, it’s crucial – and tastes like yummy, nutty, cheesy goodness! According to Sundance Natural Foods:
Raised On Molasses
Nutritional yeast is grown on mineral enriched molasses and used as a food supplement. At the end of the growth period, the culture is pasteurized to kill the yeast. You never want to use a live yeast (i.e. baking yeast) as a food supplement because the live yeast continues to grow in the intestine and actually uses up the vitamin B in the body instead of replenishing the supply. (Brewer’s yeast is nutritionally the same but as a by-product of the beer-brewing industry it has a characteristic bitter hops flavor.)
It’s Good For Ya’
Nutritional yeast contains 18 amino acids (forming the complete protein) and 15 minerals. Being rich in the B-complex vitamins, it is vital in many ways and particularly good for stress reduction. The B-complex vitamins help make nutritional yeast such a valuable supplement, especially to the vegetarian. It is one of the rare vegetarian sources of B12.
One element of yeast is the trace mineral chromium, also known as the Glucose Tolerance Factor (GTF). This is necessary to regulate blood sugar and is important for diabetics and people with a tendency toward low blood sugar.