Mashed chick pea sandwich with BAO Sour Relish, Avocado and Chipotle Drizzle

This Recipe is from the ICE demo at the NYC Veg Fest 2016

For the Garbanzo Mash:

Can be made ahead!

Garlic                          8 cloves

Olive oil                      ½ cup

Garbanzo beans        1 lb

Water                         2 quarts

Herbs                          ½ bunch

Hemp seed oil            ½ cup

Salt and pepper

  1. Heat the olive oil and garlic slowly until the garlic is golden.
  2. Place the garbanzo beans in a pot with the water and bring to a boil.
  3. Turn down to simmer and add the garlic and oil.
  4. Simmer the beans until tender. About 1 hour.
  5. Strain the beans and cool.
  6. Reduce the liquid to 3 cups.
  7. Smash the beans with a potato masher or fork. Add half the cooking liquid, the herbs and hemp seed oil. Add more cooking liquid as needed, until coarsely crushed. Season with salt and pepper.

 

For the toasts:

1 loaf Rustic Italain bread

½ cup olive oil

salt and pepper

  1. Slice the bread.
  2. Drizzle with olive oil, salt and pepper.
  3. Toast in a 350ºF oven until golden.

Chipotle Drizzle.

BAO Cultured Chipotle hot sauce    1 bottle

Hemp seed oil                                    ½ cup

  1. Mix well.

 To Assemble:

Place a heaping spoonful of the chickpea mash on the toast, spread BAO Sour Relish on top, place a few slices of avocado and drizzle with the Chipotle mixture.

 

 

**Why do we love hemp seed oil?

Hemp is a fully sustainable crop. It grows quickly. It is pest resistant, so it needs no chemical pesticides or fertilizers. It helps sequester large volumes of CO2.

Hemp is versatile. It can be used for food, clothing, paper, construction material.

Hemp is balanced nutritionally. It has the correct ratio of omega 3 to 6 fatty acids for the human body. It is a great source of protein.

 

 




Mike Schwartz
Mike Schwartz

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