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

Crispy Fried Tofu

1 block firm tofu

4 tablespoons (60 ml) soy sauce

2 tablespoons (30 ml) olive oil

1 clove garlic, crushed or mashed to a paste

Canola, sunflower or some other kind of healthy vegetable oil for frying (but not olive oil)

6 tablespoons (90 ml) nutritional yeast flakes

4 tablespoons (60 ml) flour

1 Take out the block of tofu and pat dry with paper towels. Cut into bite-sized cubes.

2 Combine the soy sauce, olive oil and crushed garlic together in a small bowl. Combine the flour and yeast flakes together on a flat plate. Pour enough oil into the skillet to cover the bottom of the pan, and heat on medium heat.

3 Roll each tofu cube in the soy sauce mixture and then in the flour and yeast mixture. The coating will stick to the tofu. When the oil is hot, put one of the cubes in the pan. If it starts bubbling right away, the oil is the right temperature.

4 Fry tofu cubes until they’re golden brown. This will only take a few minutes. Drain cubes on paper towels and continue until all the tofu is done this way. Serve hot with a crisp salad.

Makes two servings.

Recipe from Luisa D’Amato and the record.com

Vegetarian Pâté en Croûte

1 onion, minced
2 Tbsp. margarine
6 cups minced mushrooms
4 garlic cloves, minced
2 Tbsp. fresh parsley, minced
2 Tbsp. fresh rosemary, minced
2 Tbsp. lemon juice
2 1/2 cups dried bread crumbs
1 pkg. frozen puff pastry sheets, thawed (check for ingredients – not all are vegan)

• In a large pot, over medium heat, sauté the onion in the margarine for a few minutes.
• Add the mushrooms and garlic and sauté 20 to 30 minutes until the liquid has evaporated. The mixture should be somewhat dry.
• Add the parsley, rosemary, lemon juice, and bread crumbs and mix well, forming a sticky ball. Allow the mixture to cool slightly or store in the refrigerator overnight.
• Thaw the puff pasty sheets for 30 minutes.
• Preheat the oven to 400ºF.
• Place one sheet of dough on a floured board and roll it out into a large square. Spread half of the mushroom mixture over half of the dough, leaving a 1-inch space along the edges. Fold the other half of the dough over the half with the mushroom mixture, pressing the edges together with your fingers, then crimp with a fork to seal. Make three slits on top, then place the pasty on an ungreased cookie sheet and put it into the refrigerator while you prepare the other sheet of dough in the same manner, using the remaining mushroom mixture. Put this on the same or another cookie sheet and refrigerate for a few minutes.
• Put the tray(s) into the oven and bake for 20 minutes, until the dough is puffed and golden.
• Cut into bite-sized pieces.

Makes approximately 32 pieces

This looked really good, its from vegcooking.com

Vegetarian Pâté en Croûte

1 onion, minced
2 Tbsp. margarine
6 cups minced mushrooms
4 garlic cloves, minced
2 Tbsp. fresh parsley, minced
2 Tbsp. fresh rosemary, minced
2 Tbsp. lemon juice
2 1/2 cups dried bread crumbs
1 pkg. frozen puff pastry sheets, thawed (check for ingredients – not all are vegan)

• In a large pot, over medium heat, sauté the onion in the margarine for a few minutes.
• Add the mushrooms and garlic and sauté 20 to 30 minutes until the liquid has evaporated. The mixture should be somewhat dry.
• Add the parsley, rosemary, lemon juice, and bread crumbs and mix well, forming a sticky ball. Allow the mixture to cool slightly or store in the refrigerator overnight.
• Thaw the puff pasty sheets for 30 minutes.
• Preheat the oven to 400ºF.
• Place one sheet of dough on a floured board and roll it out into a large square. Spread half of the mushroom mixture over half of the dough, leaving a 1-inch space along the edges. Fold the other half of the dough over the half with the mushroom mixture, pressing the edges together with your fingers, then crimp with a fork to seal. Make three slits on top, then place the pasty on an ungreased cookie sheet and put it into the refrigerator while you prepare the other sheet of dough in the same manner, using the remaining mushroom mixture. Put this on the same or another cookie sheet and refrigerate for a few minutes.
• Put the tray(s) into the oven and bake for 20 minutes, until the dough is puffed and golden.
• Cut into bite-sized pieces.

Makes approximately 32 pieces

This looked really good, its from vegcooking.com

INGREDIENTS:

* 4 cups flour
* 1 1/2 cups cold water
* 3 tbsp shortening (Earth Balance has a vegan one!)
* 1/4 tsp salt
* 2 large bunches green onions, sliced
* oil for frying
* soy sauce for dipping
*vineger for dipping

PREPARATION:
Mix together the flour and water until a dough is formed. On a lightly floured surface, knead the dough for a few minutes. Place in a bowl, cover and set aside for 30 minutes. minutes.

Roll out the dough to a 1/8 inch thickness.

Spead a thin layer of shortening on the top, sprinkle with salt, and then press a layer of green onions into the dough.

Roll into a ball, then roll out a small ball onto a floured surface to a 1/8 inch thickness, pushing any green onions that escape back into the dough.

Fry in 1/4 inch of vegetable oil in a skillet. Cook for approximately 3 minutes on one side then flip and cook for 2 more minutes before placing the pancakes onto a paper towel-lined plate. Salt to taste and serve immediately.

Pour some soy sauce and vineger into small plate or bowl for dipping. Add chili sauce too for a kick!

courtesy of Jolinda Hackett

INGREDIENTS

o 4 japanese eggplants
o Oil for frying or grilling
o Dengaku (sweet miso sauce)
o 1/3 cup mild white miso
o 2 T mirin
o 3 T sugar or other sweetener

METHOD
Cut the eggplants in half lengthwise. Heat the oil to 375F/190C, or until the eggplants dropped in the hot oil first sink but fairly rapidly float to the surface. Fry until golden brown, then drain on absorbent paper (alternatively, the cut side of the eggplants can be brushed with oil and grilled on the hibachi or bbq grill, or under a broiler until tender). Mix the remaining ingredients to make the dengaku and spread on top of each eggplant. Serve immediately.

thank you vegan food.net

Spinach Mushroom Quiche
From 101 Cookbooks

For the crust:
1/2 cup rolled oats
3 tbsps sesame seeds
1 cup whole wheat pastry flour or whole spelt flour
1/2 tsp baking powder
3/4 tsps sea salt
1/2 tsp freshly milled black pepper
1/3 cup unflavored soy milk or water
1/3 cup light sesame oil or pure olive oil plus more for brushing the pan

For the filling:
7 tbsps extra-virgin olive oil
1 cup finely diced onion
10 ounces white button mushrooms, thinly sliced
2 tbsps dry white wine or water
1 1/2 tsps coarse sea salt
3 garlic cloves, slice crosswise into 1/8-inch rounds
10 to 12 fresh basil leaves, chopped
1/2 tsp finely chopped fresh thyme leaves
Pinch hot red pepper flakes
1 pound firm tofu, rinsed and patted dry
2 tbsps freshly squeezed lemon juice
1 tbsp rice vinegar
2 pounds fresh spinach
Paprika for dusting

Preheat the oven to 350F. To make the crust, spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade. Add the flour, baking powder, salt, and pepper, and process until the oats are finely ground. In a medium bowl, whisk together the soy milk and oil. Using a wooden spoon, mix in the dry ingredients to form a dough. Lightly brush a 9-inch or 10-inch tart pan with oil. Put the dough in the tart pan. Place a piece of plastic wrap on the dough and press down evenly, making sure to fill in the fluted sides of the pan. Trim the tart of any excess dough and refrigerate while you make the filling. To make the filling, in a wide saute pan over medium heat, warm 2 tablespoons of the oil. Add the onion and mushroom, raise the heat to high, and saute for 10 to 12 minutes, stirring and shaking the pan until the vegetables are caramelized. Add the wine and scrape up any brown bits from the bottom of the pan with a wooden spoon. Season with 1/2 teaspoon of the salt and continue to cook until dry. Using a rubber spatula, scrape the vegetables into a mixing bowl and set aside. In a small saucepan over medium heat, warm the remaining 5 tablespoons of oil. Add the garlic, basil, thyme, and red pepper flakes. Simmer gently for 3 to 4 minutes or until the garlic is golden. Do not let
the garlic brown or it will become bitter. With a rubber spatula, scrape the garlic oil into the bowl of a food processor. Crumble the tofu into the bowl of the food processor. Add the lemon juice, vinegar, and remaining 1 teaspoon of salt and puree until smooth. With a rubber spatula, scrape the puree into the mushroom-onion
mixture. Remove and discard the tough stems of the spinach. Wash the leaves in a large bowl with several changes of cold water. Transfer the spinach to a pot and cooke, covered, over high heat for several minutes, just until wilted. Drain in a colander and rinse under cold water to arrest the cooking. Drain well and squeeze
dry. Transfer the spinach to a cutting board and chop fine. Add the spinach to the rest of the filling and stir well to combine. Fill the tart shell with the tofu and vegetable mixture and smooth the top with the back of a spoon. Dust with Paprika. Bake for 45 to 50 minutes,until firm. Let the tart cool for 8 to 10 minutes before
slicing and serving. 4 to 6 servings. From: Peter Berley’s The Modern Vegetarian, Regan Books (October 1, 2000)

1 (16-ounce) jar grape leaves, drained and rinsed*
Rice Stuffing (see recipe below)
2 cups hot water
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Lemon Wedges

* To use fresh grape leaves: Grape leaves are best picked from grape vines in the Spring, while they are still tender. Select young whole, medium leaves. NOTE: Be sure and pick them before the first spray as most sprays are toxic. About 1 1/2 pounds of fresh leaves are the same as one jar of preserved leaves. Blanch fresh grape leaves until they are soft (the time will depend on the leaves – fresh ones will only take a minute) They can be washed and frozen between layers of waxed paper or plastic wrap and will keep for a year.

To prepare the grape leaves, bring 2 quarts water to a boil. Unroll the grape leaves. The leaves are fragile, and they may be packed with overlapping folds, making it fairly tough to isolate them. Place the leaves in the boiling water for 2 to 3 minutes to soften the leaves and rid them of the brine (this makes the leaves easier to handle and roll). NOTE: Don’t throw away any torn or damaged leaves, as they can be used to patch holes in other leaves.

Using a slotted spoon, remove the leaves from the water and lay on paper towels to drain. With a sharp knife or scissors, cut out the protruding stems and any hard veins from the leaves. Set the grape leaves aside.

Preheat oven to 350 degrees F. Prepare Rice Stuffing.

To stuff the leaves, start with your largest leaves. Take a leaf and carefully spread it on a flat plate or pan with the veins facing upward to you (leaf shiny side down). If the leaf is torn or has a hole in it, take a reserved damaged leaf and use it as a patch, place the leaf over the hole.

Place approximately 1 to 2 tablespoons of the Rice Stuffing near the stem end of the leaf (the amount of stuffing will depend on the size of the leaves). Press the stuffing into a small sausage-like shape. Fold the stem end pf the leaf over the filling, then fold both sides toward the middle, and then roll up into a cigar shape (it should be snug but not overly tight because the rice will swell once it is fully cooked and could burst). The rolls should be cylindrical (about 2 inches long and 1/2 inch thick). Squeeze lightly in the palm of your hand to secure the rolls. Repeat with the remaining grape leaves and filling.

Line the bottom of a large heavy oven-proof dish or pan with half of the remaining grape leaves (this prevent sticking and is also a good way to use any torn or small leaves). Arrange the stuffed grape rolls on top of the leaves, seam-side down, packing them close together. Make a new layer as you fill the baking pan. Two or three layers is fine (it is very difficult to cook evenly if you make more than four layers of rolls). NOTE: Don’t cramp the rolls together as they won’t cook well – also don’t leave too much space between them as they will unravel.

When the bottom is completely covered, place the remaining grape leaves over the top. Pour the 2 cups hot water, olive oil, and lemon juice over them. Weigh the stuffed grapes rolls down with an ovenproof plate turned upside down (one smaller than the circumference of the pan). Cover the baking dish with a lid. On the stovetop, over medium heat, bring the liquid just to a boil; remove baking dish to the oven and cook approximately 45 to 60 minutes or until the grape rolls are tender and the water has been absorbed (there should be little or no trace of water, and only a bit of oil in the pot – some of the leaves may have tiny black specks, or maybe completely black – this is ok). Remove from oven.

Transfer the stuffed grape rolls to a serving dish. Cover with plastic wrap and refrigerate. Serve chilled or at room temperature, garnished with lemon wedges. Serve with Yogurt Cucumber Sauce.

NOTE: They keep about a week in the refrigerator. If you drain and chill them, you may want to pour a little olive oil and lemon juice over all to keep from drying out. For longer storage, the stuffed grape leaves rolls may also be frozen before cooking.

Rice Stuffing:

3 tablespoons currants
2 tablespoons extra-virgin olive oil
3 tablespoons raw pine nuts
1/2 cup onion, finely chopped
1 cup long-grain white rice
1 tablespoon sugar
1 1/2 teaspoons ground cinnamon
2 cups hot water
Juice of 1 lemon
2 tablespoons finely chopped fresh dillweed or fresh mint leaves
2 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground pepper to taste

Soak currants in warm water for approximately 15 to 20 minutes; drain and set aside.

To make the stuffing, heat the olive oil in a medium saucepan over medium heat. Add pine nuts; stir and cook the pine nuts for about 2 minutes or until they are golden brown. Add currants, onion, white rice, sugar, cinnamon, and hot water; stir the mixture, cover the pot, and cook gently for approximately 15 to 20 minutes or until the water has been absorbed. Remove from heat and stir in the lemon juice, dill weed, and parsley. Season to taste with salt and pepper. Let the stuffing cool for 30 to 40 minutes before stuffing the grape leaves.

Courtesy of whats cooking america dot net.