Edwina von Gal’s eponymous firm has been designing landscapes that are based on simplicity and nature for private and public clients since 1984. Edwina’s interest in plants, art and architecture has led to collaborations in widely diverse locations with a number of notable architects and artists including Annabelle Selldorf, Maya Lin , Richard Gluckman, Deborah Berke, Joe D’Urso, Frank Gehry, Richard Meier, Toshiko Mori, Richard Serra, Marilyn Minter, and David Salle.

Edwina’s landscapes have been published in most all of the major newspapers and design periodicals, plus a number of architecture, garden and landscape books. Her own book, Fresh Cuts, won the Quill And Trowel Award for Garden Writing. She has served on numerous boards and committees in the garden world and is currently on the LongHouse Garden Committee and the Board of Directors of Maya Lin’s “What is Missing” project.

In 2008 Edwina went to Panama to design a park for the Frank Gehry Biomuseo where co-founded the Azuero Earth Project which explores and implements sustainable, toxin-free land management practices in rural Panama. She then moved closer to home and, in 2013 founded the USA based Perfect Earth Project which promotes toxin-free lawns and landscapes.

 

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Marinated Tofu with Indian Saag

To serve 6 to 8

1- 20 oz block of Wild Wood Sprouted organic super firm tofu, cut into 1-inch cubes

For Marinade

1 t. salt

2 t. tumeric

2 t. cumin

1 t. cardamom

1 can organic coconut milk

Sunflower oil for frying

3 Tbs. coconut oil

½ t. salt

1 t. turmeric

2 inch piece fresh ginger root, minced

2 t. garlic, minced

2 t. coriander

2 t. cumin

2 onions, finely diced

½ t. red pepper flakes (optional)

2 lbs. frozen Organic chopped spinach

1 t. garam masala

¾ cup coconut milk

1. Combine coconut milk, salt, turmeric, cumin, and cardamom together in large bowl to make a marinade.
2. Place cubes of tofu into marinade and refrigerate for 2 hours or overnight in fridge
3. Meanwhile, heat coconut oil in a wok and sauté the onions, ginger, and garlic.
4. While that’s sautéing, pulse the spinach in a food processor until finely chopped.
5. Add the rest of the spices to the wok and cook for 5 minutes. If the onion, garlic mixture sticks to the pan, you can add a little water to the mixture.
6. In a separate, heavy, cast iron skillet, heat the sunflower oil until it shimmers. Test the heat by dropping one cube of tofu into the pan. It should immediately sizzle. Fry all of the tofu until golden brown on all sides. Drain on paper towel and set aside.
7. Add the pureed spinach to the wok. Add the coconut milk, and let cook for 5 minutes. Then add the fried tofu to the spinach mixture.
8. Allow the mixture to cook for 1o minutes, to meld the flavors. Adjust seasoning to your particular taste.
9. Serve with saffron rice.