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

ROASTED RED POTATOES (serves 2)

3-4 small red potatoes, chopped into generous bite sizes
3 tbsp. olive oil
1/2 tsp. sea salt or regular salt
1/2 tsp. pepper
1/2 tsp. paprika

Preheat oven to 425 degrees.

In a small roasting pan, toss the potatoes with the oil and seasoning. Arrange potatoes in pan, for even baking. Bake in oven for 25 minutes until potatoes are tender inside and undersides are crusty brown. Serve immediately. Enjoy!

*if in a hurry, pre-microwave potatoes for about 3 mins in a covered potato to soften.

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

Vegan Potato Salad

* 4 large russet or Idaho potatoes
* 1 cup of Vegannaise
* 1 cup celery, sliced thin
* 1/2 red onion, diced
* 1 teaspoon dijon mustard
* paprika

Directions:
Peel, cube, and boil potatoes until soft and fork tender. Drain and let cool.

Put potatoes in a bowl and add the rest of the ingredients, except paprika.

Sprinkle paprika on the top, chill and serve.

Recipe from Vegfamily.com

Green Beans With Fresh Cranberries

Tart cranberries blended with crisp green beans are the perfect side dish for our Rosmary and Hazelnut-Encrusted Seitan.

1/2 lb. green beans, trimmed and cut on the diagonal
2 Tbsp. margarine
1 cup cranberries
1 clove garlic, minced and pressed
2 Tbsp. fresh parsley, chopped
1 Tbsp. fresh tarragon, chopped
Sea salt and freshly ground black pepper, to taste

• Bring a pot of salted water to a boil. Add the beans and cook for 3 to 4 minutes.
• Drain the beans in a colander and hold under cold running water to stop the cooking process. Blot the beans with a paper towel to remove the excess water.
• Put the beans into a dry skillet and heat over medium heat until the remaining moisture on the beans evaporates. Stir in the margarine, cranberries, garlic, parsley, tarragon, salt, and pepper, tossing to coat well.
• Cook until heated through.

Makes 4 servings

This yummy recipe is from VegCooking

Roasted Rosemary Sweet Potatoes

6 large sweet potatoes, scrubbed, peeled, and cut into wedges
6 Tbsp. vegan margarine, melted (try Earth Balance brand)
1 1/2 Tbsp. fresh minced rosemary
Sea salt and black pepper, to taste

• Preheat the oven to 400°F.
• Toss the sweet potatoes in a large bowl with the margarine, rosemary, salt, and pepper to coat. Spread onto a large baking sheet. Drizzle with any remaining margarine from the bowl.
• Bake for 20 minutes, until tender, flipping halfway through.

Makes 4 to 6 servings

This yummy recipe is from VegCooking

Roasted Rosemary Sweet Potatoes

6 large sweet potatoes, scrubbed, peeled, and cut into wedges
6 Tbsp. vegan margarine, melted (try Earth Balance brand)
1 1/2 Tbsp. fresh minced rosemary
Sea salt and black pepper, to taste

• Preheat the oven to 400°F.
• Toss the sweet potatoes in a large bowl with the margarine, rosemary, salt, and pepper to coat. Spread onto a large baking sheet. Drizzle with any remaining margarine from the bowl.
• Bake for 20 minutes, until tender, flipping halfway through.

Makes 4 to 6 servings

This yummy recipe is from VegCooking

Potato “Dosadillas” – Potato Dosa in Tortillas

Makes 4 servings

1 tablespoon extra-virgin olive oil
2 tablespoons minced
scallions or onions
2 cups mashed potatoes
1/2 cup frozen baby peas, thawed
1 1/2 teaspoons curry powder or paste, or to taste

4 large whole wheat tortillas

1. Heat the oil in a small skillet. Saute the scallions until soft. Add the potatoes, peas and curry and mix well. Cook until hot. For a spicier mixture, add more curry.

2. Spread the mixture evenly over half of each of the tortillas. Fold the tortillas and heat them, two at a time, in a large nonstick skillet or griddle over medium heat. Cook, turning once, until lightly browned on both sides. Keep them warm while cooking the remaining dosadillas. Eat them with your hands or with a knife and fork.

- From Quick-Fix Vegetarian by Robin Robertson(Andrews McMeel Publishing, 2007)

Per serving: 297 calories, 10 grams protein, 55 grams carbohydrates, 3 grams sugar, 5 grams fat, 2 milligrams cholesterol, 336 milligrams sodium, 6 grams dietary fiber.

Vegan empanada

Empanadas can be stuffed with absolutely anything, but the filling were made in two ways here (sorry no exact measurements):

empanada filling #1 – pinto beans, shredded carrots, veggies, and spices

empanada filling #2 – large tvp chunks, potatoes, garlic, onions, jalapenos, peppers, nutritional yeast, Bragg’s, paprika

dough:
* 2 cups flour
* 2 tsp baking powder
* 2 Tb sugar
* 1/2 Tb salt
* 1/3 cup earth balance margarine
* 1/3 cup cold water

*Combine all dry ingredients, then mix in margarine so there are little clumps, then add cold water and kneed. It is important to use cold water to get the flakiness.

After rolling out the dough and cutting it with a circular object (we used a large plastic lid), it’s time to stuff the little dudes. Use a spoon to scoop a small amount of stuffing in the center of the circle. Then fold in half. Be conservative with your stuffing or it will ooze out the sides and look ugly.

Next use a fork to press the sides together.

Place them on a greased pan and dribble margarine and salt water. This gives them a slightly browned look once they are baked. If you’re making sweet empanadas, you can substitute the salt water for sugar water and sprinkle some cinnamon. yum.

Bake them for about 30 minutes, but check often so they are crispy and brown but not burned. I’m assuming the time is relative to the size of the empanadas.

Courtesy of Tomorrow Friendly Food

INGREDIENTS:

* 1 cucp uncooked quinoa
* 2 cups vegetable broth
* 1 tsp curry powder
* 1 tsp ginger
* dash salt
* 1/3 cup raisins
* 1/3 cup cashew pieces

PREPARATION:
Bring the vegetable broth to a boil and add the quinoa and spices.

Cover and cook for 12 to 15 minutes, until quinoa is soft and fluffy. Stir in raisins and cashews.

thanks to Jolinda Hackett