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Christian Vegetarian Association Presents:
Take
Heart!
Vegan Tamales
(http://dairyfreecooking.about.com)
Traditional tamales are prepared with lard, which is technically
dairy-free, though certainly not vegan and not exactly healthy.
These dairy-free cheese and jalepeno tamales are my basic lard-free,
vegan tamales that can be filled with many different kinds of
fillings, from beans to veggies to sweet potatoes, and they are so
much fun to serve! I really prefer using dairy-free cream
cheese in this recipe, but if this is not available, dairy-free soy
margarine or even all-vegetable dairy-free shortening will work as
well. Makes 12 tamales Ingredients
For the Tamales: •14 large dried corn husks •1 8-ounce
tub dairy free cream cheese •3 cups masa harina •1 3/4 cups
warm vegetable stock •For the Filling: •1 T. olive oil •1/2
cup chopped yellow onion •2 large cloves garlic, finely chopped
•2 jalepenos, finely chopped and seeded •3 T. finely chopped
fresh cilantro •1/2 t. salt For the Dairy-free Cheese
Sauce: •2 cups plain dairy-free soymilk or almond milk •1/4
cup Tahini •2/3 cup nutritional yeast •2 t. turmeric •1/2
cup vegetable broth powder •1 T. prepared mustard •salt and
pepper, to taste Preparation: 1.
Place the corn husks in a large bowl. Fill with water to cover, then
place a plate or pan on top of the husks to submerge them for 1
hour. 2. Meanwhile, make the masa dough. In a medium-large
mixing bowl using an electric hand mixer, beat the dairy-free cream
cheese on medium speed for about 1 minute, or until aerated and
fluffy. Add the masa harina and stock gradually, beating until well
combined. Cover the bowl and refrigerate for 1 hour. 3.
Meanwhile, make the filling. In a small saucepan over medium-high
heat, heat the olive oil, adding the onion and garlic once hot. Cook
for about 4 minutes, stirring often, until the onions are soft. Add
the jalepenos, cilantro and salt, and cook for about 2 more minutes,
or until the onions are translucent. Remove from heat and set aside.
4. Make the dairy-free cheese sauce. In a small sauce pan over
medium-low heat, heat the soy milk and tahini. When just warm, add
the nutritional yeast and turmeric, stirring until well combined,
followed by the vegetable broth powder, stirring well until
dissolved. Add the prepared mustard and cook until desired
consistency. Salt and pepper to taste. 5. Assemble the
tamales. Tear 2 of the corn husks lengthwise (with the grain) into
12 strips and set aside. Drain the remaining corn husks and pat them
dry. Place one of the corn husks on a dry work surface. Place about
1/4 cup of the masa harina mixture in the center of the corn husk,
pressing the mixture into a rectangle and leaving about a 1- 1 1/2
inch border on the sides. Place 2 T. of the vegetable mixture onto
the center of the masa rectangle, followed by about 2-3 T. of the
dairy-free cheese sauce. Bring the "long sides" of the corn husk
together without folding them over. Tuck in the ends of the
cornhusk, then continue to fold the long sides of the husk around
the tamale. Using one of the corn husk strips, tie the tamale to
secure. Repeat with the remaining corn husks and batter. 6.
Cook the tamales. Fill a stockpot with a steamer insert with water
so that it is just about 1/2 inch below the basket. Bring the water
to a boil, then reduce the heat to medium. Place the tamales upright
in the steamer basket, cover, and steam for 1 hour to 1 hour 15
minutes, or until the batter is firm and easily comes away from the
corn husk. Remove from heat and let the tamales stand for about 10
minutes before serving. Serve with salsa, dairy-free cheese sauce or
just as they are!
Your question and comments are welcome
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