iEatGrassDotCom

Editor in Chief, Executive Chef:
Ayinde Howell is a fourth generation entrepreneur, executive vegan chef, actor, musician, writer and founder of ieatgrass.com. Howell, born in a small town called Tacoma, Washington, is a lifelong vegan who started practicing yoga with his family at the age of ten. He has a background in a variety of vegan fare covering soul food, raw, and new American. It was in Seattle where he got his start as co-owner of Hillside Quickies Vegan Sandwich Shop, an offshoot of the family business. “The Shop” became a popular lunch spot know for blasting hip hop during the crowded rushes and was frequented by notable industry clients like The Roots, Saul Williams, Common, Blackalicious and the Erykah Badu when their respective tours came through town.

Currently Ayinde is a caterer, freelance executive chef and green entrepreneur consultant in New York City, NY.

#FoodPornProducerShow: Barbecue Jackfruit Flatbread on Puff Pastry

By: Ayinde Howell Facebook took down the video because I was too sexy, but anyway here’s the recipe from the #FoodPornProducerShow! Barbecue Jackfruit Flatbread on Puff Pastry: 2 tablespoons cooking oil 1 can green jackfruit (from Trader Joe’s) 1/4 cup red onion diced 1/4 cups water 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 tablespoon nutritional yeast 2 tablespoons soy sauce 1 tablespoon of Worchester sauce 1/2 cups barbecue sauce 1/4 cups water Sea salt Black pepper Vegan mozzarella cheese Sliced red onion Minced cilantro Puff pastry Instructions: Thaw puff pastry on the countertop until it becomes soft and pliable. Preheat oven to 400°F And a medium skillet over medium-high heat, heat oil until hot and simmering, add jackfruit and then onions sauté on medium approximately five minutes turning frequently to prevent burning ....more

Food Network Live Presents: Foodie Tuesdays – Spinach Mushroom Bacon Quiche

Watch me make this Spinach Mushroom Quiche on the @FoodNetwork live. Ingredients: 1 pre-made pie shell Quiche Filling: 1 tablespoon vegan butter 1 tablespoon safflower or grapeseed oil 1/2 cup chopped leeks 1 cup thinly sliced mushrooms 1 cup diced red bell pepper 1 teaspoon minced garlic 1/4 teaspoon salt 1/4 cup tempeh bacon 1 (5-ounce) bag fresh spinach, chopped 1 cup chickpea flour 2 1/2 cups water 1 teaspoon ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 tablespoon nutritional yeast 1 teaspoon salt 3/4 teaspoon black salt (I use Kala Namak) 1/4 teaspoon red pepper flakes (optional) 1 tablespoon melted vegan butter, for brushing Preheat the oven to 350oF.1. Quiche filling: Melt the butter in a medium skillet over medium-high heat. Add the leeks and mushrooms and sauté for 3 minutes ....more

Food Network Live Presents: Foodie Tuesdays – Vegan Chicken Tagine

By: Ayinde Howell Ingredients: 1 teaspoon cumin 1 teaspoon paprika 1/2 teaspoon turmeric 1/2 teaspoon black pepper 1 1/4 teaspoon sea salt 5 sprigs saffron 2 tablespoons olive oil 2 tablespoons cooking oil 1/2 cup onion, diced 2 teaspoons garlic, minced 2 tablespoons fresh ginger, peeled and sliced 3 medium size carrots cut half-inch thick 1/3 cup lemon juice 1/2 cup chopped tomato 4 cutlets of vegan chicken 1/2 teaspoon sea salt 1/2 Cup couscous 1/2 tablespoon vegan butter 1/2 cup Turkish apricots Instructions: In a medium skillet over medium-high heat, heat oil until...more

Foodie Tuesday: Vegan Plum Torte

By: Caitlin Galer-Unti This is a veganized version of a plum torte recipe so popular it was featured in the New York Times every year for 12 years running. Easy to make and yet incredibly moist, this cake’s a winner! The plums, which you don’t even need to peel, melt into pools of sweet fruit with a jam-like consistency when baked in the oven ....more

Food Network Live Presents: Foodie Tuesdays – Jackfruit Nachos

By: Ayinde Howell Ingredients 1 can jackfruit (in) 2 tablespoons vegan butter 1/4 cups shallots, Rough chop 1 teaspoon garlic, minced 1 tablespoon cumin powder 1 tablespoon chili powder 1 tablespoon soy sauce 1/2 cup water can black beans 1 tablespoon vegan butter 1 /4 cup shallots, rough chop teaspoons cumin powder 1 teaspoon chili powder 1/4 teaspoon sea salt 1/4 cup vegan sour cream 1/4 cup salsa 1/2 cup black olives, sliced 1/2 cup green onions, chopped For sauce: 2 tablespoons vegan butter 1 tablespoon all-purpose flour 1 cup unsweetened unflavored soy milk 1/4 cup nutritional yeast 1/4 teaspoon sea salt Instructions: You will need two skillets and one saucepot. Medium skillet over medium-high heat, melt butter until hot and shimmering and jackfruit Saturday for 2 to 3 minutes on medium then add shallots. Continue to cook for approximately five minutes staring occasionally to keep from sticking in use your fork to break the fruit up into shreds ....more

Food Network Live Presents: Foodie Tuesdays – Sushi Spring Rolls

Ingredients 1 Red pepper, Julienned 1 carrot, julienned 10-12 stalks asparagus cut in half 2 inches ginger peeled, julienned 2 tablespoons cooking oil 1/2 pound tofu 1/4 cup onion, rough chop 2 tablespoons tamari sauce 1/2 teaspoon sesame oil 1/2 cup water 1 tablespoon powdered mushrooms 1 package of rice paper 1 package sushi Nori 1 package pickled plums One package pickled ginger For dipping sauce: 1 tablespoon white miso 1 teaspoon sesame oil 2 teaspoons soy sauce 1 tablespoon Suraci (optional) Instructions: In a medium skillet over medium-high heat, heat oil until shimmering, add tofu and cook until golden brown on all sides, approximately 8 to 10 minutes. Add chopped onions and ginger, continue to cook for approximately 3-5 minutes. Pour approximately one fourth a cup water into a large bowl or plate ....more

Food Network Live Presents: Foodie Tuesdays – Tempeh Picatta & Smoked Yams with Bok Choy

Tempeh Picatta & Smoked Yams with Bok Choy By: Ayinde Howell For marinade: 1/4 cup Meyer lemon juice 2 tablespoons soy sauce 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 tablespoon poultry seasoning mix 1/2 teaspoon salt Approximately 3 tablespoons chopped Italian parsley 1 tablespoon nutritional yeast powder 1/4 cup white wine (Chardonnay) For Tempeh: 1 package tempeh filleted All-purpose flour for dredging For sauce: 2 tablespoons vegan butter 2 tablespoons shallots roughly chopped Approximately 3 tablespoons white wine Remaining marinade 2 tablespoons capers For bok choy: 8 heads baby bok choy 1 tablespoon vegan butter 1 tablespoon chopped shallots 1 teaspoon minced garlic 1 teaspoon dry thyme 1/2 teaspoon rice vinegar 1/2 teaspoon Meyer lemon juice Salt and pepper to taste For yams: Three small yams sliced in half 1 teaspoon vegan butter 1/2 teaspoon dried thyme Salt to taste Instructions: Marinade: In a small dish mix together marinade ingredients and lay tempeh flat. Allow to marinate for approximately 30 minutes, remove and set aside extra marinade. Yams: While that’s happening, place yams in boiling water and cook until just fork tender meaning you can slide fork through, but still has firmness ....more

Food Network Live Presents: Foodie Tuesdays – Bibimbap Burger

By: Ayinde Howell Bibimbap burgers Ingredients: 1/4 cup cooking oil 1 package firm tofu frozen, defrosted, drained and cut 1/8 inch thick 2 tablespoons onions, chopped 1 teaspoon garlic, chopped Braise liquid: 1/2 cup water 1/4 cup soy sauce 2 tablespoons Kochujang paste Pickled carrots: 1/2 cup shaved carrots 2 tablespoons rice vinegar 1/2 teaspoon sea salt Burger toppings: 1 cup Bean sprouts 1/2 cup vegan mayo 2 tablespoons Kochujang paste Directions: Pickle carrots: place in a bowl cover with salt and vinegar allowed to set until you are ready to make the burgers. In a cast iron skillet over medium high heat heat oil until hot and shimmering, add tofu — fry until golden brown and crispy on both sides then add onion and garlic, reduce heat to medium sauté for approx 2 minutes. In a small measuring cup combine ingredients for braise liquid, mix well, and pour over tofu ....more

Food Network Live Presents: Foodie Tuesdays – Waffle Burger

By: Ayinde Howell 1 package Beyond Meat: Beyond Burger 1/2 teaspoon special seasoning blend 4 slices tempeh bacon 2 slices Chao cheese 1/4 cup vegan mayo 2 tablespoons sriracha 4 Toaster waffles Special Seasoning: 2 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon black pepper 1/2 teaspoon chili pepper flakes 1/4 teaspoon paprika 1/14 spoon sea salt Lettuce Tomato Grilled onion For Jojo’s (Potato Wedges): 2 large russet potatoes, cut into wedges 1 cup flour 2 tablespoons special seasoning 1 cup unsweetened, unflavored plant-based (I use soy)...more

Food Network Live Presents: Foodie Tuesdays – Vegan Gumbo

By: Chef Ayinde Vegan gumbo Ingredients: 2 tablespoons butter 1 cup red onion, small dice 2 teaspoons garlic, minced 2 cups of shiitake mushrooms, sliced 1 14 ounce container hearts of palm, rough chop (or use a food processor) 1 15oz can tomato sauce 2 tablespoons gumbo filé 1 tablespoon paprika 2 teaspoons dried thyme For tempeh: 2 tablespoons cooking oil 1 16oz package tempeh 1/4 cup onion, small dice 1 teaspoon garlic, minced 2 cups spring water 2 tablespoons old bay seasoning 1 teaspoon dried thyme 1/4 cup soy sauce 1 tablespoon kelp seasoning, I use Braggs 2 sticks kombu Instructions for tempeh: Cut 1/8 inch thick X 2 inches long 1/2 inch wide, then in a medium skillet on medium high heat, heat oil until hot and simmering, add tempeh, and sauté until golden brown on both sides. And onions, reduce to medium low, sauté for approximately two minutes and add garlic. Add water seasonings, kombu and soy sauce salt to taste.Allow to braise covered for approximately 8 to 10 minutes on low ....more
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