EMCEE DB: Win a seat at Veggie Conquest, Squash!

September 21, 2009

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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.

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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!

winter-squash

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.


Boy Bonnett • Green Jeans • Musubi

November 11, 2008

I’ve been searching for a thick, knit cap for the winter, and all the styles I love are made with wool from sheep that are usually treated quite horribly. If you think harvesting wool is ‘just a haircut‘, you haven’t done your research. Mulesing and live export are just two of the most horrible aspects of the wool trade. Click HERE to learn more, and look below for a handsome boy-bonnet made from organic cotton, available at KAIGHT.

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Boy Bonnett "Ibolai" from Eairth

Levis has an Eco line, featuring organic cotton & recycled denim. I just got a pair of the skinny fit and they are my new favorite jeans! They are also really affordable at just $70. Click on the small images below for details.

Couple

RECIPE: Musubi

Musubi is a very popular snack in Hawaii, made in the tradition of Japanese onigiri. Traditionally, this eye-appealing morsel is made with spam, which is pretty gross. Here, we’ve replaced the spam with marinated squash and tofu.

Tofu Squash Musubi

Tofu Squash Musubi

What You’ll Need:

• Musubi Press (get it at any kitchen supply store or HERE on amazon)
• 1 package firm tofu (cut into 1″ x 1/4″ strips)
• 1 butternut squash (skinned and cut into 1″ x1/4″ strips)
• 2 cups of sushi rice
• 3 tbsp Maple Syrup
• 3 tbsp Shoyu
• 3 tbsp Rice Vinegar
• 1 tbsp Sesame Oil
• 1/4 cup Orange Juice

Directions:
1. Prepare sushi rice according to directions on bag.
2. Combine shoyu, maple syrup, rice vinegar, sesame oil, and  orange juice into a marinade.
3. Lightly oil a casserole dish, put in squash and tofu, pour on marinade and bake at 350 for about 30 min until tender (but not mushy).
4. Cut Nori sheets into 1 inch strips. Each piece of Musubi will be wrapped by 1 strip.
5. Press rice in the Musubi Press, cut in half, add toppings, wrap with a nori strip, and seal the strip seam at the bottom with a drop of water.

For variations, try avocado, pickled radish, mushrooms, or other marinated veggies. Thanks to Aylssa and Jodi for this yummy treat!