Paul and the Riverkeeper team work to protect the Hudson River and the drinking water supplies for nine million New Yorkers. An attorney and educator, Paul has dedicated himself to the environmental movement since 1987, when he left the private practice of law and went to work for the New York State Attorney General. In 1990, Paul began a ten-year stint at New York’s Department of Environmental Conservation, where he brought hundreds of corporate and government polluters to justice. Paul subsequently spent a decade in the land conservation movement before becoming Riverkeeper’s President in 2010. Paul is a graduate of Williams College and Columbia Law School and has held a number of teaching positions, including his current appointment with The Beacon Institute/Clarkson University.

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Black Bean Portobello Mushroom Tamales- GF, Vegan

Makes 50 small tamales, plus 1 qt. of chili (or double the dough for 2x tamales)

1- 6 oz. package of dried corn husks, soaked in hot water for 40 minutes

For the Dough

5 cups masa harina

3 cups hot water

2 cup cold coconut oil

4 teaspoons baking powder

1 TBSP sea salt

2 cup vegetable broth

In a large bowl, stir the masa harina with the hot water until moistened; let cool. In the bowl

of a standing electric mixer, using the paddle blade, mix the coconut oil with the baking

powder and salt at medium speed until fluffy, about 3 minutes. With the machine on, add

the corn masa mix, in golf-ball- size lumps, then drizzle in the vegetable stock and beat the

masa until completely smooth. Increase the speed to high and beat until fluffy, about 3

minutes; the texture should resemble mashed potatoes. Cover the bowl with a damp towel

and set aside until ready to use.

For the Chili Filling:

Olive oil

2 large onions, (or 4 small onions)

1 chopped yellow bell pepper

1 chopped red bell pepper

1 chopped jalapeño pepper

1 chopped Serrano pepper

3 Portobello mushroom

2 cups fire roasted corn (frozen pack)

1 can fire roasted tomatoe with chile

2 teaspoon chili powder

1 teaspoon salt

2 teaspoon cumin

½ teaspoon red pepper flakes

1 teaspoon smoked paprika

1 can organic pinto beans

2 can black beans

1/2 cup chopped cilantro

Using a large heavy skillet (I use my cast iron pan) sauté the onion in olive oil, until

translucent. Add the peppers and garlic and continue cooking until soft. Add the Portobello

mushrooms. Add all the spices and the corn, and cook for 10 minutes, until all of the flavors

come together. Add the beans, fire roasted tomatoes and cilantro. Cook for 10 more

minutes, allowing the flavors to meld. Adjust spices to your taste.

For the Sauce:

1 chopped Red onion

1 small green bell pepper

1 small yellow bell pepper

1 Tb garlic

1 chopped jalapeño

1 Tbsp. tomato paste

½ cup cilantro

¼ cup raw cacao

Salt to taste

1 16oz. jar Hot Organic Salsa

¼ cup dried Chipotle Chiles (reconstituted and pureed)

1 can Fire roasted tomatoes with chili

1 tsp. Cumin

1 tsp. Chili powder

Sauté the onions in oil for a couple minutes. Then add peppers and garlic. Cook for a couple

minutes. Add the Chipotle chiles, tomato paste, the raw cacao and spices for a few minutes

so the flavors will meld. Add the salsa and the can of fire roasted tomatoe. Place all sauce

ingredients into the blender, and blend on high until smooth.

To Assemble the Tamales:

Remove a corn husks from the water and pat dry. Working in batches of 4, lay the husks on

a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of

the husk, creating a rectangle of dough. Leave about 1/2-inch border on the edges. Spoon

about 1 tablespoon of the chili filling in a line down the center of the dough. Roll the husk so

the dough surrounds the chili filling, then fold the bottom under. Use 2 corn husks and rip

them into thin strands, creating pieces of corn twine, to use to tie up the tamales. Tie the

tamales, around the center, using the thin strips of a corn husk. Repeat until all husks, dough

and filling are used.

To Cook the Tamales:

Using a deep stock pot, with a steamer in the bottom, fill the pot with water, just coming up

to the bottom of the steamer. Make balls of tin foil to fill in the side gaps. Cover the steamer

and the tin foil balls with a thin layer of corn husks. Stand the tamales upright on their

folded ends, tightly packed together, securing them with more tin foil balls on the sides to

prop them up. Cover, place over high heat and bring to a boil. Steam for 15 minutes. Reduce

the heat, partially remove the lid, and simmer for 1 ½ hours. Serve the tamales warm with

the sauce on the side.