Our Hen House
Our Hen House
  • Home
  • Podcasts
    • Our Hen House Podcast
    • Animal Law Podcast
    • Flock Bonus Content
    • Antiracism Audio Series
    • Limited Series: Teaching Jasmin How to Cook Vegan
  • About
    • About Our Hen House
    • Inside the Coop – Bios
    • Join the Flock
    • Suggest a Guest
    • Press Coverage
    • Policies
    • Contact
  • Learn More
    • Videos
    • Blog
      • Book Reviews
    • Hen Press
    • Why Animal Rights?
      • Animal Testing and Research
      • Clothing
      • Companion Animals
      • Dairy
      • Eggs
      • Entertainment
      • Fishes
      • Meat
      • Veganism
      • Wildlife
      • What to do?
  • Donate
Our Hen House Weekly PodcastPodcasts
by Jasmin and Mariann March 31, 2012
Subscribe 🎧
  • Apple PodcastsApple Podcasts
  • RSSRSS
  • Amazon MusicAmazon Music
  • SpotifySpotify
  • Google PodcastsGoogle Podcasts
  • StitcherStitcher
  • PocketCastsPocketCasts
  • CastBoxCastBox
  • Player.fmPlayer.fm
  • TuneInTuneIn
0 FacebookTwitterPinterestEmail

Episode 116: “It’s exhilarating to be alive in a time of awakening consciousness…”

by Jasmin and Mariann March 31, 2012
by Jasmin and Mariann
http://media.blubrry.com/ourhenhouse/dts.podtrac.com/redirect.mp3/media.blubrry.com/ohhsignature/www.ourhenhouse.org/podcastepisode116.mp3

Podcast: Play in new window

332

Welcome to the 116th episode of Our Hen House, featuring chef Juan Pablo Chavez.

In today’s episode, we discuss the new Vegan Bodega, Blossom Bakery, annoying Facebook comments, cursing (and in what dialect it might be more appropriate) and an unfortunate evening of theatre.

Joining us today is the charming and talented Juan Pablo Chavez, the chef at the Whole Foods Wellness Club. Juan Pablo will tell us about the delicious vegan concoctions that Whole Foods’ new Wellness Club is cooking up, and he’ll talk about how the program – which advocates only plant-based options – is empowering shoppers and everyday people to get their health back.

For our review, we’ll tell you about the exhibit we attended here in New York City, entitled “The Wild Horses of Sable Island.”

All that, vegan banter, and of course, current events from the world of animal rights.

This week’s news items include:

  • “Horses to the Slaughter” from The New York Times
  • “Animal broker faces trial for cruelty after 15 monkeys die during long, circuitous shipment” from The Washington Post
  • “Herman Cain raises eyebrows with new anti-stimulus ad where rabbit is shot and killed” from NY Daily News 
  • “Pink slime maker suspending production amid outcry” from ABC News 

“It’s exhilarating to be alive in a time of awakening consciousness; it can also be confusing, disorienting, and painful.” -Adrienne Rich

You can listen to our podcast directly on our blog (below! beneath the recipe!) or you can listen and subscribe on iTunes. Also, if you like what you hear, please rate it on iTunes, and don’t forget to leave us a friendly comment!  Of course, we would be thrilled if you would also consider making a donation. If you’re a weekly listener, you might consider making a recurring monthly donation. Any amount is hugely appreciated, and Our Hen House is a 501(c)(3) nonprofit, so it’s tax-deductible! Don’t forget — we’re reader and listener supported. Plus, we offer some fantastic thank you gifts for your donations. Thank you for helping us to create quality content, and for helping us bring you a new, hour-long podcast each week!

BONUS! 

Thanks to today’s guest, Juan Pablo Chavez, and to The Whole Foods Wellness Club for providing this recipe!

Whole Foods Market Wellness Club Mexican Pipian Stew

Serves 6 to 8

This traditional green pipian mole from Mexico is full of bright, fresh herbal flavors and is thickened with toasted pumpkin seeds. “Mole” comes from the Nahuatl word “molli” which means “concoction” (and is recognizable in the well-known “guacamole”). Serve with cooked brown rice or quinoa to soak up the sauce, or over steamed potatoes.

Ingredients

2 large yellow onions, diced

1 clove garlic, minced

2 jalapenos, seeded and diced

6 cups water

1 dried bay leaf

2 lbs green tomatillos, husks removed and rinsed

1 bunch green onions, white and green parts only, thinly sliced

1 cup green beans, trimmed and cut into ½ inch pieces

1 cup sugar snap peas

1 cup fresh or thawed frozen peas

1 cup cooked garbanzo beans

2 zucchini squash, diced

2 yellow squash, diced

2 bunches of cilantro

1 bunch flat leaf parsley, leaves only

1 cup loosely packed mint, leaves only

½ bunch chives (optional)

½ cup pumpkin seeds, toasted

Freshly ground pepper, to taste

To make the Pipian:

Combine water, 2 sprigs of the cilantro, 2 tablespoons of the parsley leaves, bay leaf, garlic, 1 onion half, and bring to a boil. Add tomatillos. Simmer until bright green color becomes opaque, 7 to 10 minutes. Using a slotted spoon, transfer tomatillos to a food processor. (Strain cooking liquid and reserve.) Cut remaining yellow onion half into large pieces and add to food processor along with jalapeños, white parts of green onions and 2 cups of the reserved cooking liquid. Puree until smooth and season with some freshly ground pepper.

Transfer 4 cups of the remaining cooking liquid to a large pot.  Stir in the tomatillo mixture and bring to a simmer over medium high heat. Add green beans, sugar snap peas, peas, squash and zucchini. Simmer 3 to 5 minutes, until vegetables are crisp-tender.

Just before serving, finish the pipian by placing the remaining cilantro, remaining parsley, mint and chives into a blender with 1 cup of the warm stew liquid and the toasted pumpkin seeds. Puree and season with freshly ground pepper. Add herb mixture back into the rest of the veggie mix, stir  and serve immediately over brown rice or quinoa.  Garnish with remaining green onions.

Juan Pablo Chavez
Share 0 FacebookTwitterPinterestEmail
previous post
All I Want for my Birthday is “Our Hen House: The Online Magazine”
next post
Book Review: “Fear of the Animal Planet: The Hidden History of Animal Resistance” by Jason Hribal

You may also like

Episode 257: “This dream today embattled, With its back against the wall...

Veganism is About More Than Food

Episode 70: “Man has no superiority over beast”

Episode 79: “… All things are connected.”

Animal Law Podcast #24: Jenni James and the Case of Bow-Hunting Cruelty

Animal Law Podcast #62: The Case of Vegan Butter

Episode 326: Brenda Sanders, Kassy Ortega, and Caryn Ginsberg

Episode 54: “…cruelty or wrong that we have the power to stop…”

Episode 327: Allison Argo of ArgoFilms, and Ken Swensen on ‘Meathooked’

Episode 311: Jon Bockman of Animal Charity Evaluators & Animal Rights Music-Making...

Search Episodes

Subscribe to our Shows

Apple PodcastsGoogle PodcastsSpotifyStitcherPocketCastsAmazon Music
More
  • Apple PodcastsApple Podcasts
  • RSSRSS
  • SpotifySpotify
  • Google PodcastsGoogle Podcasts
  • Amazon MusicAmazon Music
  • StitcherStitcher
  • PocketCastsPocketCasts
  • CastBoxCastBox
  • Player.fmPlayer.fm
  • TuneInTuneIn
Apple PodcastsGoogle PodcastsSpotifyStitcherPocketCastsAmazon Music
More
  • RSSRSS
  • Apple PodcastsApple Podcasts
  • Google PodcastsGoogle Podcasts
  • SpotifySpotify
  • Amazon MusicAmazon Music
  • StitcherStitcher
  • CastBoxCastBox
  • Player.fmPlayer.fm
  • TuneInTuneIn
  • PocketCastsPocketCasts

Subscribe to OHH Emails

We don’t spam or share your email with others. Privacy policy.

Please Check Your Email to Confirm Your Subscription!

Instagram

Join us On Facebook

Join us On Facebook

Keep in touch

Facebook Twitter Instagram
  • Facebook
  • Twitter
  • Instagram

©2023 - Our Hen House - All Rights Reserved


Back To Top
Our Hen House
  • Home
  • Podcasts
    • Our Hen House Podcast
    • Animal Law Podcast
    • Flock Bonus Content
    • Antiracism Audio Series
    • Limited Series: Teaching Jasmin How to Cook Vegan
  • About
    • About Our Hen House
    • Inside the Coop – Bios
    • Join the Flock
    • Suggest a Guest
    • Press Coverage
    • Policies
    • Contact
  • Learn More
    • Videos
    • Blog
      • Book Reviews
    • Hen Press
    • Why Animal Rights?
      • Animal Testing and Research
      • Clothing
      • Companion Animals
      • Dairy
      • Eggs
      • Entertainment
      • Fishes
      • Meat
      • Veganism
      • Wildlife
      • What to do?
  • Donate
Our Hen House
Search Podcasts
  • Home
  • Podcasts
    • Our Hen House Podcast
    • Animal Law Podcast
    • Flock Bonus Content
    • Antiracism Audio Series
    • Limited Series: Teaching Jasmin How to Cook Vegan
  • About
    • About Our Hen House
    • Inside the Coop – Bios
    • Join the Flock
    • Suggest a Guest
    • Press Coverage
    • Policies
    • Contact
  • Learn More
    • Videos
    • Blog
      • Book Reviews
    • Hen Press
    • Why Animal Rights?
      • Animal Testing and Research
      • Clothing
      • Companion Animals
      • Dairy
      • Eggs
      • Entertainment
      • Fishes
      • Meat
      • Veganism
      • Wildlife
      • What to do?
  • Donate

Subscribe

Apple PodcastsGoogle PodcastsSpotifyAmazon Music
More
  • Apple PodcastsApple Podcasts
  • RSSRSS
  • SpotifySpotify
  • Google PodcastsGoogle Podcasts
  • Amazon MusicAmazon Music
  • StitcherStitcher
  • PocketCastsPocketCasts
  • CastBoxCastBox
  • Player.fmPlayer.fm
  • TuneInTuneIn
Apple PodcastsGoogle PodcastsSpotifyAmazon Music
More
  • RSSRSS
  • Apple PodcastsApple Podcasts
  • Google PodcastsGoogle Podcasts
  • SpotifySpotify
  • Amazon MusicAmazon Music
  • StitcherStitcher
  • CastBoxCastBox
  • Player.fmPlayer.fm
  • TuneInTuneIn
  • PocketCastsPocketCasts

OHH NEWSLETTER

We don’t spam or share your email with others. Privacy policy.

Please Check Your Email to Confirm Your Subscription!

 
Sign In

Keep me signed in until I sign out

Forgot your password?

Password Recovery

A new password will be emailed to you.

Have received a new password? Login here