Vegetarian Tamales
Total Time: Hours 30 Min
Ingredients:1 Pkg. Corn Husks
2 Cups Masa
1 tsp Baking Pow der
3/4 tsp Salt
2 tsp Cumin
2 tsp Chili Pow der
21/4 Cups Veggie Broth
1 Stick Butter
1 Zucchini, Chopped
3 Green Onions, Chopped
2 Cloves of Garlic, Minced
1 Tbsp Oil
1 Large Bunch Cilantro
2 Roma Tomatoes, Chopped
1/2 Lime, Juiced
1/2 Cup Cheddar Cheese, Shredded
Directions:
Start off by soaking your corn husks in w ater for at least 30 minutes.
Grab a bow l and add in the masa, baking pow der, 1/2 tsp of the salt, and 1 tsp of both the cumin,
and chili powder.
Now add 2 cups of the veggie broth to your mixture and form a dough.
Pop your stick of butter into your mixer and w hip it up for a minute or so.
Add the masa dough in and mix it up w ell again.
Set your finished dough aside and let's move on to the filling.
Grab your saute pan and cook up your zucchini, green onions, and garlic on medium heat in the tbsp
of oil for 2 to 3 minutes.
Now add in the rest of your broth (1/4 cup), the cilantro, tomatoes, lime juice, and the remaining
cumin, chili pow der (1 tsp each) and salt (1/4 tsp).
Stir it together and add in the shredded cheese.
Are you ready to assemble cuz it's time! Grab up one of your soaked corn husks and slather a good
amount of the masa mixture on top.
Now , take a spoonful of your veggie filling and place it dow n the middle third of your tamale. Make
sure to leave a bit of space at the ends.
Wrap it up like you w ould a burrito and tie it off. I used another corn husk to tie it up.
Grab a big pot and steam those beautiful rolled up veggie delights for about 90 minutes on medium
high heat. I didn't have a steamer that big, so I used my large stock pot and placed my noodle
strainer inside of it w ith the pot cover over the top.
While the tamales are steaming, periodically check your w ater level to ensure you don't boil it all
aw ay.
Pull one out after 90 minutes and unw rap it to see if it's cooked through. The masa should be firm.
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Masa for Sweet TamalesOriginally from Vegetarian Times, October 1996, slightly modified
- 1/2 cup packed brown sugar
- 1/4 cup + 1 T olive oil shortening
- 2 cups masa harina
- 1/2 teaspoon salt
- 3/4 cup coconut milk
- 1 teaspoon baking powder
In mixing bowl, cream together sugar and shortening.
Roasted Spiced Pineapple and Lime Sorbet
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Carolyn Pendley – chefcarolyn@gmail.com
- olive oil for frying
- 1 (18-ounce) can artichoke hearts, drained and chopped
- 2 garlic cloves, minced
- 3 scallions, chopped
- 1 large egg, beaten
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1/4 C Feta Cheese
- rice flour or Bob’s Red Mill All Purpose flour, for coating
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 lemon, to squeeze over fritters
- Kosher salt, to sprinkle
- 2 T Basil, chopped
- 1/2 C spinach, chopped
- 1/2 C Spaghetti squash, cooked and chopped
Combine artichokes, basil, feta, lemon zest and juice, garlic, scallions, spaghetti squash, and spinach. Add baking powder and season to taste with salt and pepper. Add egg and mix to combine. Coat the outside with rice flour and pan fry in olive oil. Move to the oven to finish cooking at 375 F for about 20 minutes.
Mushroom Ragu with Soft Polenta
Makes: About 2 Cups Ragu and 2 Cups Polenta
Total Time: About 40 Minutes
For the Ragù —
Saute in 2 T. Olive Oil:
1/4 cup shallots, sliced
1 lb. assorted mushrooms, sliced or quartered (4 cups)
Use a mix of crimini,
shiitake, and button
mushrooms. Portobellos
turn the sauce black so
avoid them here.
Add; Finish with:
3/4 cup tomatoes, diced
1/2 cup vegetable broth
1/4 cup dry sherry or Madeira
2 t. balsamic vinegar
1 t. tomato paste
1 T. chopped fresh parsley
1 t. minced fresh thyme
Salt and pepper to taste
For the Polenta —
Bring to a Boil; Whisk in:
1 cup vegetable broth
1 cup coconut milk
1/2 t. kosher salt
1/4 t. ground nutmeg
Pinch of white pepper
1/2 cup yellow cornmeal
2 T. cream cheese, cubed (1 oz.)
2 T. Parmesan cheese, grated
Saute shallots for the ragù 1 T. oil in a large saute pan over medium heat until soft. Increase heat to high, add half
the mushrooms, and saute until browned; remove from pan. Saute mushrooms in batches so they brown well.
Resist stirring them too much?the longer the contact with the pan, the better the browning. Add additional
tablespoon of oil to the pan and saute remaining mushrooms, then return the reserved mushrooms to the pan.
Add tomatoes, broth, sherry, vinegar, and tomato paste. Reduce heat to low and simmer for 15 minutes. Finish with
herbs and seasonings. While the ragù simmers, make the polenta: Whisk cornmeal into boiling liquid, then cook
gently.
Bring broth, cream, and seasonings to a boil for the polenta in a saucepan. Whisk in cornmeal; reduce heat to low
and simmer 5 minutes, stirring often. Fold in cheeses before serving.
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