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This week, Mariann Sullivan talks to fashion designer, activist, and educator Joshua Katcher about his new book, Fashion Animals; his ethically-made fashion menswear brand, Brave Gentleman; and his new cheese band, RIND. Joshua has taught at Parsons The New School and LIM college, and has lectured internationally on sustainable and ethical fashion. Katcher was awarded most influential designer of 2015 by PETA, named a “modern day hero in the making” by The Wild Magazine, and both an “ethical style icon” and one of the top 10 male bloggers by Veg News Magazine. He has been featured on the Rich Roll podcast, was a contributor to HuffPo style, has appeared on the cover of Vegan Good Life Magazine, and has been interviewed on major networks, such as Al Jazeera America as a fashion expert.
Then, we present another exciting segment of “Teaching Jasmin How To Cook Vegan” as Jasmin Singer learns Jenne Claiborne‘s recipe for Sweet Potato Burgers with Green Tahini from her amazing cookbook, Sweet Potato Soul. Here’s the recipe!
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Sweet Potato Burgers with Green Tahini
by Chef Jenne Claiborne
1 red bell pepper
½ red onion
2 cans chickpeas
1 cup packed cilantro or parsley (or half and half)
3 cloves garlic
1 cup almonds
2 tbsp cumin
3 tsp coriander
2 tsp smoked paprika
2½ tsp sea salt
1 tsp black pepper
1 large or 2 small sweet potatoes (1½ cup), steamed or baked, peeled and mashed
¾ cup quick-cooking oats
1/2 cup tahini
½ cup water
juice of 1 lemon
1 cup packed fresh mint, cilantro, and parsley (or your favorite fresh herbs)
1 tsp sea salt
2 tbsp olive oil
1. In a food processor pulse and chop the red bell pepper and red onion. Pour the chopped veggies into a large mixing bowl. Place the chickpeas and cilantro/parsley into the food processor and blend until the chickpeas are a thick mealy texture. Pour into the mixing bowl with peppers and onions. Place the garlic, almonds, and spices into the food processor and blend until the almonds are a crumbly texture. Pour into the mixing bowl.2. Mash the sweet potato with a fork, or place it in the food processor and blend until smooth. Pour it over the contents of the mixing bowl followed by the oats, and stir well to combine the ingredients. Season to taste with more sea salt and spice.3. Place the burger batter in the refrigerator to firm up for an hour or longer.
4. Preheat oven to 375°, and line one or two baking sheets with parchment paper. Scoop about ¾ cup of the batter into your hands and form into a tight patty. Place the patty onto the baking sheet, and repeat with the remaining batter. Make sure that the patties are not too close to each other on the baking sheet (2 inches separating is good). Bake for 40 minutes, or until cooked through. After removing them from the oven, allow the patties to cool for at least 15 minutes before trying to remove them with a spatula or your hands.
5. Serve with green tahini on bread, lettuce, or solo. Bon appetit!
1. Place the tahini, water, lemon, herbs, and sea salt into a blender. Blend until smooth, slowly add in the olive oil.
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Plus, Mariann covers this week’s News and Rising Anxieties!
As always, the award-winning weekly Our Hen House podcast is hosted by Mariann Sullivan and Jasmin Singer.
This episode is brought to you in part through the generosity of A Well-Fed World. A Well-Fed World provides the means for change by empowering individuals, social justice organizations, and political decision makers to embrace the benefits of plant-based foods and farming. Learn more at awfw.org.
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The Our Hen House theme song is written and sung by the incredible Michael Harren, who is also OHH’s Director of Communications! Don’t forget to tune into Our Hen House’s other two podcasts: The Teaching Jasmin How to Cook Vegan Podcast, and The Animal Law Podcast.