iEat Green - Guest Richard Schwartz - 06.01.17

Richard H. Schwartz, Ph.D., is president emeritus of Jewish Veg, formerly Jewish Vegetarians of North America, and author of Judaism and Vegetarianism, Judaism and Global Survival, Mathematics and Global Survival, and Who Stole My Religion? Revitalizing Judaism and Applying Jewish Values to Help Heal our Imperiled Planet and 250 articles at JewishVeg.org/Schwartz.

 

Black Bean and Mushroom Gorditas- GF, Vegan

Makes 50 small Gorditas – Preheat oven to 350*

For the Dough

2 Tb. ground flax seeds

2 Tb. apple cider vinegar

¼ cup water

1 cup GF Flour

1 cup organic Masa Harina

3 Tbs. organic sugar

4 t. baking powder

1 t. baking soda

½ t. salt

1 cup organic coconut milk

¼ cup organic coconut oil

zest from 1 lime

Soak the Flax seeds in 2 Tbs. Apple Cider Vinegar and ¼ cup of water. Let sit for 5 minutes. In large bowl, mix the dry ingredients together. In mixer, combine the coconut milk with the coconut oil. Add the flax seed mixture. Then, with mixer on low speed, gradually add the dry ingredients. Divide the dough into 3 pieces. Make a flat disk with each ball of dough and roll it out to an even thickness of about 1/6”. Using a 3” cookie cutter, or glassware, press down to create round cookies. Lift up extra dough around cookies, and press into a new ball and roll out again. Repeat until all of the dough is rolled out. Bake at 350* for 4-5 minutes, turn the pan, and bake for 1 more minute. Be careful not to let it burn!

For the Refried Beans

Olive oil

1 onions, chopped

1 tsp. garlic

½ teaspoon chili powder

pinch of salt

½ teaspoon cumin

½ tsp. Chipotle powder

¼ cup of your favorite salsa

1 can organic refried black beans

Using a medium saucepan, sauté the onion in olive oil, until translucent. Add the garlic and continue cooking until soft. Add the chili powder, the cumin and the salt. Add the chipotle powder. Add the beans, and salsa. Cook for 10 more minutes, allowing the flavors to meld. Adjust spices to your taste.

For the Mushrooms

6 Baby Portobello Mushrooms, wiped clean and diced

olive oil

1 tp. Garlic

½ tsp. chili powder (or chipotle powder for extra spice)

2 Tbs. Sherry wine

1 Tbs. tamari

pinch of salt.

Using a heavy skillet, sauté the mushrooms in a little olive oil. Add ½ tsp. chili powder, salt, and the garlic. Sauté until soft and liquid is absorbed. Add the sherry and tamari, and sear until caramelized.

Set aside.

For the Cashew Crème

½ cup raw cashews, soaked for 2 hours.

1 Tbs. chopped Red onion

pinch of salt

Juice of 2 limes

½ tsp. garlic

1 Tsp. nutritional yeast

¼ cup water

1 tsp olive oil

Puree all ingredients in Vita Mix blender with ¼ cup water and 1 teaspoon olive oil. Blend on high, until smooth and creamy.

Green Cilanro Sauce

¼ cup of overflowing cilantro

pinch of salt

juice of 1-2 limes (I used 1-1/2)

½ tsp. minced garlic

1 Tbs olive oil

1 Tbs chopped red onion

1 teaspoon honey

Puree in mini blender or Vita Mix until completely smooth. Transfer to squeeze bottle

Red Pepper Sauce

1 large org,, marinated, Fire Roasted Red Pepper

1 tsp. minced garlic

1 Tbs. olive oil

¼ t. cumin

pinch salt

Puree in mini blender or Vita Mix until completely smooth. Transfer to squeeze bottle

To Assemble the Gorditas

Cover one corn cookie with black beans. Scoop 1 teaspoon of the cashew cream on top. Cover with a second corn cookie. Put a few spoonfuls of the cashew cream on top of the second cookie, top it with a Tbs. of the chopped mushrooms, then a squirt of the green cilantro sauce and the red pepper sauce. Use extra sauce to decorate the plate.