Tag Archives: vegan

Cilantro Pesto

Sauces and Condiments, , , , ,
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Cilantro Pesto

Ingredients

  • 1 large bunch cilantro washed and spun dry
  • 1 handful flat leaf parsley washed and spun dry
  • 2 TBSP minced red onion
  • 2 TBSP olive oil
  • Juice of one small lime
  • 1 TBSP red wine vinegar
  • 1 handful of cashews
  • salt and pepper

Instructions

  • Combine all ingredients in food processor and puree until smooth.
  • If mixture is too liquid, add more cashews.
  • If mixture is too thick, add more oil and vinegar.

Notes

This is a small recipe that is meant as a condiment and may be difficult to make in a larger food processor. If you don't have a small food processor, I recommend doubling or triping the recipe and freezing leftovers in small containers for future use.

Sweet Corn Tamales

Main Courses, , , , , ,

tamale

 

My favorite way to serve tamales: topped with ancho shrimp and served with salsa and cilantro lime crema.
My favorite way to serve tamales: topped with ancho shrimp and served with salsa and cilantro lime crema.
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Sweet Corn Tamales with Black Beans and Cheese

Making homemade tamales really isn't as hard as you might think. This is a simple, yet delicious recipe that is well worth the effort.
Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes

Ingredients

  • 1 ear of corn kernerls removed from cob
  • 2 cups masa harina* or yellow cornmeal
  • 1 tsp baking powder
  • 1/2 cup butter or margarine**
  • 1 generous pinch of salt
  • 1 cup vegetable broth***
  • 10 corn husks soaked in hot water for 20 minutes
  • 1 recipe Black Bean Dip
  • 1 cup shredded pepperjack cheese cheddar or jack would work as well****

Instructions

  • Place corn kernels in food processor and puree for 1 minute.
  • Combine masa harina, baking powder, salt and corn puree in a large bowl.
  • Work butter into masa mixture until evenly distributed.
  • Add vegetable broth, a little at a time until a dough is formed.

To Assemble Tamales

  • Lay corn husk on work area with small end pointing down and place 1/3 to 1/2 cup of dough on husk. Flatten and spread the dough on the top half of the husk (but don't spread dough all the way to the top of the husk, leave at least 1/2 inch of space at the top.
  • Place 11/2 TBSP of bean dip and ~11/2 TBSP of shredded cheese in center of dough, and use husk to fold sides of dough over the filling.
  • Wrap sides of husk around tamale and fold bottom half of husk up to make a package that is open on one end.
  • Continue making tamales until all dough is used.
  • Place a steamer basket in a large pot and fill the bottom of the pan with water.
  • Place tamales in steamer basket. Depending on the size of your pan you can place them upright, with the open end pointed up, or you can lay them on thier sides, seam side down.
  • Steam the tamles on low heat for 1 hour. You will need to check the pan periodically and add more water as needed.

Notes

Serving Suggestions:
You can serve these tamales simply with salsa and avacado or guacamole, or you can create a heartier meal by adding grilled shrimp and a squeeze of lime, or a poached egg.
Notes:
*Masa harina is a finely ground cornmeal used for making tortillas and tamales. You can find it at most natural grocery stores or Hispanic markets. Regular cornmeal can be used as a substitute.
**I like Earth Balance vegan margarine
***I like Better Than Bullion No Chicken Broth
****For a vegan version of this recipe omit cheese or substitue a non-dairy cheese

Muligawtawny Soup

Soups, , , , ,

muligawtawny

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Muligawtawny Soup

This delicious and hearty vegan soup is great in any season.

Ingredients

  • 1 TBSP coconut oil I love the flavor of coconut oil in this dish, but a neutral vegetable oil, butter or margarine will work as well.
  • 1 carrot finely chopped
  • 1/2 large yellow onion finely chopped
  • 1 rib celery finely chopped
  • 1 small granny smith apple peeled and chopped
  • 1 jalepeno minced (exclude seeds and membrane of pepper for a less spicy soup)
  • 2-3 cloves garlic depending on taste
  • 2 inch knob of ginger grated
  • 1 TBSP curry powder
  • 1/2 TSP cumin
  • 1/2 TSP garam masala
  • 11/2 cups red lentils
  • 5 cups vegetable broth**
  • 1/2 cup coconut flakes or white rice* optional
  • 1/2 cup lite or full-fat coconut milk
  • salt and pepper to taste
  • chopped cilantro and red onion for garnish

Instructions

  • Heat coconut oil on medium heat and add carrot, onion, celery, apple and jalepeno.
  • Sweat vegetables for 5-10 minutes until starting to soften, then add a generous pinch of salt, garlic, ginger, curry, cumin and garam masala. Cook for another 2 minutes until spices are fragrant.
  • Add lentils and vegetable broth, stir to combine, and bring to a low boil.
  • Add rice or coconut flakes (if using).
  • Cover and simmer for 40 minutes until vegetables and lentils are soft.
  • If you like a smoother texture, puree soup using an immersion blender, food processor or blender.
  • Garnish with cllantro and red onion and serve.

Notes

*I prefer long grain white rice or basmati rice in this dish
**I like Better Than Boullion No Chicken Base
TIP:
Peel and freeze ginger for storage and easier grating. When fresh ginger is needed, remove ginger from freezer and grate using microplane or fine box grater