Roasted Chili and Black Bean Corn Vegan Tamales

Ingredients:
Masa:

15 corn husks
1 1/4 cups corn tortilla flour
1/2 cup fine cornmeal
3/4 tsp. baking powder
1 tsp. salt
1 1/2 cups water
1/2 cup (use veggie stock for less fat and calories)
olive oil

Chili Filling
2 Anaheim chilies
1/2 white onion, chopped
3/4 cup fresh corn
1/2 red onion, thinly sliced (optional)
1 Tbsp. vegetable shortening or olive oil

Black Bean Filling
1-2 garlic cloves, crushed
Olive oil to sauté garlic
One can black beans, drained
1/2 medium-sized onion, roughly chopped
1/2 teaspoon salt
* Additional olive oil to cover bottom of large skillet completely

Lime wedges (optional)
Tomatillo salsa (optional)

Prepare Masa: (the dough)
Submerge the corn husks in hot water, placing a weight on top of them to keep them submerged. Let soak for 30 minutes and then rinse. Cover with a damp towel and set aside.

Whisk together the corn flour, cornmeal, baking powder, and salt in a large bowl. Slowly pour in the water, mix slightly, and then let stand for 5 minutes. Add the 1/2 cup shortening and mix together using a spoon or an electric mixer. Set aside.

When ready to assemble, stir the cooled filling (see below) into the corn flour mixture. Place one corn husk at a time on a flat work surface and scoop 1/4 cup of the filling into the center. Fold the narrow end up to the center, then fold both sides together to enclose the filling. Tie the tamales closed with strands of corn husk.

•Stand the tamales up in a large steamer or colander with the open end up. Steam for 35 minutes, or until the filling is firm.

•To serve, slice open the corn husk (or completely remove the husk) and top the filling with sliced red onions, fresh lime juice, and tomatillo salsa.

For Chili Filling:

Roast the chilies on medium-high heat until the skin is charred. Place the chilies in a plastic bag, twist closed, and let sit for 10 minutes. Gently remove the skins, the stem, and the seeds. Chop the pepper flesh and set aside.

Heat the tablespoon of shortening (or some olive oil) over medium heat. Add the white onion and sauté until tender. Add the chopped chilies and the corn and cook for about 6 minutes. Remove from the heat and let cool completely before adding to the corn flour mixture.

For Bean Filling:
Sauté the garlic in olive oil on medium heat, add beans, onions, sautéed garlic, and salt, for about 5 minutes.

Add mixture into a food processor or blender and purée until smooth. Set aside to cool until ready to use.

Makes 15 tamales

Original recipe from Vegcooking.com

Vegan Ceviche

Ingredients

* 1 (14 ounce) can hearts of palm, cut in rings
* 2 large tomatoes, diced (any color)
* 1/2 small red onion, diced
* 1/2 bunch fresh cilantro, chopped
* 2 jalapenos, diced (or to taste)
* 2 limes, juice of
* 1 tablespoon olive oil
* salt (to taste)
* pepper (to taste)
* avocado (optional)
* cucumber (optional)
* green bell pepper (optional)

Directions

1. Cut hearts of palm in circles and pop out the middle. (i keep the middle in the dish but the little loops look like octopus).
2. Chop everything else and mix together.
3. Serve in martini or margarita glasses with a little cilantro and fresh black pepper on top.

Recipe from Recipezaar.com

INGREDIENTS

* 1 tablespoon olive oil
* 1 medium chopped onion
* 1 green or red bell pepper, chopped
* 2 cloves garlic, minced
* 1 teaspoon salt
* 1 can tomato paste
* 1 (15.25 ounce) can kidney beans, drained with liquid reserved (I used garbanzo beans)
* 1 cup uncooked rice

DIRECTIONS

1. Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
2. Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes for white rice, or until liquid is absorbed and rice is cooked. (if cooking brown rice, add 1/2 cup more of water and cook for 60 to 1 hour 15 minutes or until liquid is absorbed).

**Green beans were sauteed with olive oil and garlic.

original recipe from allrecipes.com

Authentic Churros

Ingredients (use vegan versions):

2 cups flour
2 cups water
1/2 teaspoon sea salt
olive oil for frying (traditional and essential!)
wooden spoon for mixing
“Manga churrera”, pastry bag or funnel

Directions:

Place flour and salt in a large, deep mixing bowl.

Boil water and pour ALL AT ONCE onto the flour. Stir vigorously until well blended and the mixture comes away from the bowl. Takes about 5 minutes.

Fill your deep fryer or a deep skillet about half-full of olive oil and heat until aromatic, NOT smoking! Place the batter in a “manga churrera” (churro maker) or, if you’re good, a *cloth* pastry tube or funnel.

The “manga” is better because you can press it through gradually and have more control. A narrow mouthpiece is best because they come out crunchier and less bready than the fat ones.

Drop the batter vertically in a continuous stream, working around in a spiral from the center out, right over the hot oil. You can also make individual circlets. Fry until golden, turning once.

Drain on paper. Be careful! The oil can spatter!

The difference between Latin American and Spanish Churros is that authentic Spanish Churros are NOT dipped in sugar. They are eaten as is with coffee or thickened hot chocolate.

Traditionally, the chocolate is made by shaving bitter chocolate bars on a grater or with a knife, adding sugar and milk and flour and heating, stirring, till the desired thickness is reached. Be careful, it can stick and burn.

You may have to practice once or twice but it’s well worth acquiring the skill.

This great recipe and others can be found at vegweb.com

Creamy Tortilla Soup

This silky rich soup is creamy with a refreshing note of lime. Choose from mild, medium or salsa to determine the heat intensity of the soup.

1 tablespoon extra-virgin olive oil
2 cloves garlic, chopped
1 1/2 cup tomato salsa
4 cups vegetable broth
2 ripe Haas avocados
Juice of 1 lime
2 tablespoons minced fresh parsley
Salt and freshly ground black pepper
3 to 4 corn tortillas, cut into thin strips (about 1/4-inch x 2-inch), for garnish

Heat the oil in a large pot over medium heat. Add the garlic and cook until fragrant, 30 seconds.

Stir in 1 cup of the salsa and the broth and simmer for 5 minutes. Remove from heat and cool slightly.

Halve and pit one of the avocados and place it in a blender or food processor. Add the reserved soup mixture and process until smooth. Transfer back to the pot, add the lime juice and parsley and season to taste with salt and pepper. Keep warm over low heat while you toast the tortillas.

Lightly brush the tortillas with oil and cut them into thin strips, about 1/4-inch thick by 2-inches long. Heat a skillet over medium heat. Add the tortilla strips and cook until golden brown on both sides, about 3 minutes.

Just before serving, halve, pit, and dice the remaining avocado and stir half of it into the soup.

To serve, garnish the soup with the remaining diced avocado, remaining salsa, and the tortilla strips.

Serves 4

Quicker Tip: Garnish with corn chips (whole or crumbled) instead of the tortilla strips.

From: Robin Robertson – Quick-Fix Vegetarian

2 – 3 avocados (about 2 cups)
1 Tbsp. olive oil
1 – 2 cloves minced garlic
1 – 2 diced green onions
1 tsp. minced jalapeño
1/3 cup chopped cilantro
1/2 a tomato
lime juice to taste
dashes of salt, cumin, chili powder, and cayenne to taste

Scoop out the avocados into a medium bowl. Add the olive oil and mash avocados with a fork or potato masher. Whip until light and smooth. Fold in remaining ingredients and stir well.

courtesy of Green Options and Megan Prusynski

This irresistible tamale pie is made with beans, lots of vegetables and spices, and a crust of cornmeal. It keeps well in the refrigerator for up to five days. Just reheat in the oven for about 20-25 minutes and serve.

Makes one 8-inch square pie

1 tablespoon olive oil (or water)
1 medium onion, finely chopped
1 medium yellow, red, or green bell pepper, seeded and finely chopped
2 garlic cloves, minced
1 16-ounce can unsweetened tomato sauce
1 8-ounce can of green chili
1 16-ounce can pinto beans, rinsed and drained
1 can corn or 3/4-cup (thawed) frozen corn (or 1 ear fresh corn)
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
Pinch of cayenne pepper
3 cups water
1 cup yellow stone-ground cornmeal
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt

Preheat the oven to 350 degrees

Heat the olive oil (or water) in a large frying pan over medium-high heat. Add the onion, bell pepper, and garlic and cook until softened, 5 to 7 minutes. Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt, and cayenne. Pour into an 8×8-inch glass baking dish.

Boil the water, add the cornmeal, green chili, lemon juice, mustard, and salt in a large saucepan, and stir until mixed.
Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 minutes.

Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool for 10 minutes before serving.

Delicious!

Modified from John Robbins’ May All Be Fed: Diet for a New World

Makes 5 to 6 servings.

1 28-ounce can diced tomatoes
1 16-ounce bottle chunky salsa
1 6-ounce can tomato paste
2 15-ounce cans black beans, rinsed and drained
1 15 1/4-ounce can whole kernel corn, drained
1 4-ounce can diced green chiles
1 1/2 tablespoons ground cumin
1/2 teaspoon garlic powder
6 corn tortillas

1. In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Ladle about 1 cup of this mixture into the bottom of a 4-quart electric slow cooker; spread evenly. Top with 2 tortillas, cutting to fit as necessary. Spread on 1/3 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top.
2. Cover and cook on the low heat setting about 5 hours. Serve hot.

Recipe Adapted from: The Best Slow Cooker Cookbook Ever