Organic Gypsy @ KPL

Certified Natural Chef Bridgett Blough

Bridgett Blough, Certified Natural Chef and owner and operator of The Organic Gypsy food truck in Kalamazoo presented a cooking demonstration with a spring inspired recipe at the Eastwood Branch Library, Tuesday, May 26, 2015. (recipe follows)

Teriyaki Stir Fry – Grain: Brown rice, Quinoa, Farro, etc. Cooked according to directions – Veggies: Roasted carrots/broccoli, Sautéed onions/mushrooms, Greens: Bok choy, kale, spinach – Protein: Seared tempeh, Chicken, Pork For a veggie packed meal, add equal amounts of vegetables to grain. – Sauce: 3-5 cloves garlic, minced 1-2 Tbsp minced ginger 1 cup tamari ¼ cup water 1 Tbsp rice wine vinegar 1 Tbsp honey 2 Tbsp coconut sugar or brown sugar, if desired 1 lime, juiced Sauté ginger and garlic in a small sauce pan in sesame or canola oil until softened and fragrant on low to medium heat, up to 3 minutes, stirring to prevent sticking. Add the rest of the ingredients and stir to combine. Bring sauce down to a simmer and stir occasionally to prevent sticking. Cook up to 3 hours on low, reducing the sauce, or use immediately. Keeps in the fridge for a few weeks. Heat a large sauté pan or wok. Add canola or sesame oil and start with veggies and meat, reheating. (If you are using spinach, set aside until sauce is added.) Add the rice and more oil with salt, and continue to stir. Add about half the sauce to the mix and taste for your preference. Add additional sauce or serve on the side. Heat ingredients, stirring frequently to avoid burning, until all items are reheated. Gluten and Tamari and Soy Sauce While both soy sauce and tamari are byproducts of fermented soybeans, the main difference between the two is the presence of wheat. Tamari is a wider class of soy sauces, and is made with no (or very little) wheat, while traditional soy sauce does contain wheat. Soy sauce and its many forms are found widely throughout Asia, but tamari is specifically a Japanese form of soy sauce, traditionally made a byproduct of miso paste. Tamari: Little to no wheat (always double-check to avoid gluten) Soy Sauce: Includes wheat (not gluten-free) Green Garlic Salad Dressing: 2 stalks green garlic (or scallions), rinsed and chopped (~ ¼ cup) ¼ teaspoon fine grain sea salt, plus more to taste 2 tablespoons fresh lemon juice 1/3 cup (80 ml) extra virgin olive oil 2 tablespoons ripe avocado 1 teaspoon honey, or to taste Fresh pepper to taste Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Taste, and adjust with more salt, or honey, or lemon juice.

Recorded 05/26/2015

Categories: Instructional

Tags: agriculture; culture; education; food; kalamazoo