Better than Take-Out Noodles

Mar 21

Select & chop an array of vegetables: In 2 bowls, divide them into 2 groups. Taste as you go so you can learn about cooking times.

Hard Texture/ Slow Cooking: potatoes, zucchini, onions, leeks (LOVE leeks), shallots, broccoli, cauliflower, string beans, Brussels sprouts

Soft Texture/ Fast Cooking: garlic, mushrooms, quartered cherry tomatoes, herbs

Saute the slow cooking with 2-3 Tablespoons of oil on medium for 5 minutes. Stir as needed. Add a half cup of water. Cover for a couple minutes. Check. Cook until the hardest of the vegetables in the pan are a little more raw than the texture you prefer. Turn on high. Once the water is cooked off, return to medium and then fry in oil for 1 minute.

Add the fast cooking vegetables, hand crushed Maldon salt flakes, (a tad less than you normally use,) & freshly ground pepper, (a tad more than you usually use.) Stir and cook 2 minutes. Sprinkle on & then stir in 2 teaspoons of curry powder. When the vegetables caramelize & turn golden, taste. Ready? You decide. Then pour over one can of organic coconut milk. Stir & warm on low. Taste & adjust flavors. You can stir in cooked rice noodles, quinoa, couscous, cooked beans, lentils or whatever you like. You can have on the table: cilantro, fresh lemon juice, avocado, chopped shallots, pickled onion, sliced radishes, cucumbers in vinegar dressing and whatever else you like to eat.

Elaine Perlman

Elaine is aiming to pass two federal laws in the United States, the End Kidney Deaths Act and the Honor Our Living Donors Act. Elaine is the Executive Director of Waitlist Zero, an advocacy group that seeks to end the kidney shortage and provide kidneys to the 90,000 people who are waiting for their lives to be saved in the United States. Both Elaine and her son Abie gave their kidneys to strangers. Elaine founded the groups NYC One Kidney Club, Kidneys 4 Strangers, and Vegan Kidney Donors. She leads the Global One Kidney Club meetings and the Ask Me Anything meetings for the National Kidney Donation Organization. She is also on their Mentoring Team. Elaine cohosted an National Kidney Foundation workshop about the benefits of plant based eating to promote kidney health in addition to a cooking demonstration. Elaine has been a mentor for Plant Powered Metro New York during nine Jumpstarts that help people make the transition to plant based eating.

From 2016-2022, Elaine was a Professor and Program Director for the Peace Corps Fellows Program at Teachers College, Columbia University. For 30 years, she has been a teacher of nearly every subject for all grades from 2-11, in addition to 7 years of teaching children under the age of five. Elaine was a public school specialist teaching children in grades 2-5 about eating healthy foods in the South Bronx, Crown Heights, and Harlem through the Coalition for Healthy School Food. Elaine has painted eleven school murals. She completed the Columbia University course "Food and Nutrition For All," the Plant-Based Nutrition Certificate course from the T. Colin Campbell Center for Nutrition Studies and eCornell and the Main Street Vegan Coaching Certificate course.

http://elaineperlman.com/

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