Gene Baur was our guest this week on Jazzy Vegetarian Radio. Gene is co founder and president of Farm Sanctuary, America’s leading farm animal protection organization. Gene Baur has been hailed as “the conscience of the food movement” by TIME magazine. For 25 years he has traveled extensively, campaigning to raise awareness about the abuses of industrialized factory farming and our cheap food system. Listen to the episode here.
Gene’s awesome new book, Living the Farm Sanctuary Life: The Ultimate Guide to Eating Mindfully, Living Longer, and Feeling Better Every Day, will be released on April 7, 2015, and is currently available for preorder online here.
In this definitive vegan and animal-friendly lifestyle guide, (which I am more than honored to have contributed two recipes to) Gene Baur and Gene Stone, (author of Forks Over Knives), explore the deeply transformative experience of living day-to-day in harmony with your basic values. The book covers the basic tenets of Farm Sanctuary life – such as connecting with nature wherever you are, reducing stress, and working to help the environment – and offers simple ways to incorporate these principles into your life.
Here are few recipes from this incredible book, including my Portobello Mushroom Recipe! Thank you Gene!
Blood Orange, Olive, and Basil Salad
BY Jason Wyrick
Executive chef of The Vegan Taste and author of Vegan Tacos
Makes 2 servings
Time to Make: 10 minutes
4 blood oranges or oranges of your choice, peeled and carefully chopped into bite size pieces
3 tablespoons chopped oil cured pitted black olives or
1⁄4 cup chopped pitted kalamata olives
1⁄4 cup finely sliced basil leaves
1⁄4 teaspoon ground black pepper
2 tablespoons good-quality extra-virgin olive oil (preferably with a peppery finish)
1⁄4 cup thinly sliced fennel, if in season, optional
In a large bowl, toss together the oranges, olives, basil, pepper, oil, and fennel, if using. Let the salad sit for 5 minutes before serving. Make it low fat by omitting the oil.
Herbed Portobello Steaks
By Laura Theodore
Makes 4 Servings
4 Portobello mushrooms, washed with stems removed
6 large, fresh oregano leaves, finely chopped
4 large, fresh basil leaves, finely chopped
1 large, fresh sage leaf, finely chopped
2 cloves garlic, minced
1 tablespoon reduced-sodium tamari
1 tablespoon filtered or spring water
2 teaspoons Dijon mustard
1 teaspoon dried Italian seasoning blend
1/8 teaspoon cayenne pepper
Put the mushrooms, gill side up on a very large, rimmed dinner plate or rimmed pan.
To make the marinade, put the oregano, basil, sage, garlic, tamari, water, mustard, Italian seasoning and cayenne pepper in a small bowl and briskly whisk to combine. Drizzle one-quarter of the marinade evenly over the gills of each mushroom. Cover and refrigerate for 3 to 4 hours to marry the flavors.
Preheat the oven to 375 degrees F. Line a medium, rimmed baking pan with unbleached parchment paper. Arrange the marinated mushrooms, gill side up, on the lined pan. Pour any marinade that has collected at the bottom of the plate over the mushrooms. Tent with foil and bake covered for 15 minutes. Remove the foil and bake uncovered for 15 to 17 minutes more, or until the mushrooms are very soft, tender and slightly browned. Serve warm, nestled in a bed of mashed potatoes with a green vegetable on the side. They taste great on a bun too; slathered with mustard, catsup, lettuce and slices of sweet summer tomatoes.
Gene Baur’s book, entitled Farm Sanctuary: Changing Hearts and Minds About Animals and Food, was published by Touchstone in March 2008 and has appeared on the Los Angeles Times and The Boston Globe best-seller lists. Gene’s new book Living the Farm Sanctuary Life: The Ultimate Guide to Eating Mindfully, Living Longer, and Feeling Better Every Day, that will be released on April 7, 2015, and is currently available for preorder online here.