Amanda Oborne is Vice President of Food & Farms at Ecotrust. Amanda leads a team seeking to re imagine and re-regionalize our food system. By harnessing the purchasing power of schools and institutions, empowering midsize local farmers and ranchers, and developing infrastructure to connect the two, Ecotrust is helping build a resilient regional food economy that nourishes communities and renews the resources on which we depend. Amanda has a master’s degree in integrated marketing communications from Northwestern University, and spent 15 years in private enterprise before joining Ecotrust in 2010.

Mushroom Medley Stir Fry

1 lb. package of organic Brown Rice Spaghetti, cooked al dente

2 lbs. organic white mushrooms , cleaned and quartered

1 onion, cut into slivers

2-3 carrots, julienne

3 Portobello mushrooms

2- 8 oz. pk. of tempeh, cut into cubes

1 cup olive oil

¼ aji mirin

¼ cup tamari

2 Tbs. dark sesame oil

¼ cup peanuts

20 cloves garlic, chopped fine

3 scallions

½ bunch of broccoli

1 cup snow peas

¼ – ½ t. red pepper flakes (optional)

¼ cup or more of Fresh parsley or cilantro

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In wok, sauté mushrooms on high heat, in olive oil with 4 cloves of chopped garlic, until soft. Set aside in bowl. Wipe out wok.
In wok, sauté carrots and onions, on high heat, in olive oil with 4 cloves of chopped garlic, until soft. Set aside in bowl. Wipe out wok.
In wok, sauté tempeh cubes on high heat, in olive oil with 4 cloves of chopped garlic, until golden brown. Add tamari, aji mirin and dark sesame oil. Add the peanuts and sautéed mushrooms back into wok.
Add the scallions and broccoli and cook for another 3 minutes.
Add the snow peas and cook for 1 minute.
Add the fresh parsley or cilantro, or a mixture of both. Taste. Add more Tamari or dark sesame oil to desired taste.