TEDxManhattan Viewing Party Menu Suggestions: Part 1

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As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via  https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Hors d’Oeuvres from Annemarie

Annemarie Colbin, Ph.D., is Founder and CEO of the Natural Gourmet Institute for Health and Culinary Arts in New York City, the oldest natural foods cooking school in the US (since 1977). She’s shared recipes for a slew of tasty finger foods from her book, The Natural Gourmet. This week, we’re featuring Annemarie’s Curried Sesame-Peanut Dip and Spicy Guacamole. Curried Sesame-Peanut Dip
from Annemarie Colbin’s The Natural Gourmet

Makes about 1 ? cups

Annemarie says: “The nutty, spicy taste of this flavorful dip is terrific with raw cauliflowerets.”

½ c chunky peanut butter
½ c tahini
2 T maple syrup
5 T shoyu or tamari, or to taste
2 to 3 cloves garlic, finely minced (optional)
? to ½ cup water
10 to 12 drops hot sauce or ½ tsp cayenne pepper
1 tsp curry powder
1 tsp ground cumin seed
1 tsp ground coriander
1 tsp ground dill seed
1 T cold-pressed sunflower, peanut, or sesame oil

In a small bowl, mix together the peanut butter, tahini, maple syrup, shoyu, and garlic with a wooden spoon, adding the water gradually until the desired consistency is reached.
Measure out the spices. In a small skillet, heat the oil over high heat and sauté the spices for 5 seconds. Add to the peanut butter/tahini mixture and blend well.

Spicy Guacamole
from Annemarie Colbin’s The Natural Gourmet

Makes about 1 cup.

2 large ripe Haas avocados
1 ½ to 2 T fresh lime juice
1 ½ medium tomatoes
3 tomatillos
½ medium onion
¼ to ½ chili pepper, to taste, depending on spiciness
1 ½ T fresh coriander leaves
¼ to ½ tsp sea salt

Using a fork, mash the avocados with the lime juice.
Finely chop the tomatoes, discarding the seeds and juices. Mince the tomatillos, onion, chili pepper, and coriander by hand, reserving about 1 tsp of the chopped coriander for garnish. Blend into the avocados.
Taste and adjust seasonings if necessary. Garnish with the remaining coriander and serve.

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