Vegan Sweet Potato and Black Bean Tamales
- 1 – 8 oz. bag dried corn husks, soaked
- 2 poblano peppers, broiled, peeled, and chopped
- 4 large mushrooms, sliced
- 3-4 green onions, sliced
- 3 peppers (one yellow, red, and green), finely chopped
- 1 sweet potato, peeled and cubed
- 2 T. olive oil, divided
- 1 – 15.5 oz. can black beans, drained and rinsed
- 1 – 14 oz. can diced tomato, drained
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 1⁄2 c. chopped cilantro
For the masa dough:
- 6 c. masa harina (I used Maseca instant masa mix.)
- 1 1/2 tsp. cumin
- 1 1/2 tsp. chili powder
- 3 3/4 – 5 cups vegetable broth
- 3/4 c. olive oil
- 1⁄2 tsp. sea salt
Prepare corn husks:
1. Soak corn husks overnight.
2. Take 3 large corn husks and tear them into 1⁄4 inch strips. Keep them in water until you are ready to use them to avoid breakage.
1. Cut poblano peppers in half and seed them. Brush with olive oil and broil until black spots form, 3-5 minutes. Flip and broil the other side for 3-5 more minutes. Peel skins off, and then chop the peppers.
2. Combine chopped poblanos, sweet potato cubes, 1-2 c. of the tri-colored peppers, mushrooms, and the green onions. Coat in 1 T. of olive oil and roast at 425 for 25-30 minutes on a foil-lined jelly roll pan.
3. In a large wok or skillet, warm 1 T. olive oil over medium heat and saute garlic until it begins to brown. Add black beans, tomatoes, roasted veggies, and cumin. Stir in cilantro and remove from heat.
1. Combine masa harina, salt, chili powder, cumin, and olive oil in an electric mixer on medium speed.
2. Reduce the speed to low and slowly add vegetable broth. After 3 3/4 cups, test the consistency of the dough and add more broth if needed.
1. Lay two corn husks on a flat surface. Place 1/4 c. of dough at the top of a husk and flatten it. Pressing down with a plastic bag will prevent your fingers from sticking to the dough.
2. Place a heaping tablespoon of filling down the center of the dough.
3. Roll the corn husk so it wraps snuggly around the dough and tie it with a corn husk strip.
4. Stand the tamales up in a steamer. Add 2 inches of water to the bottom of the pot and steam for an hour or until the dough pulls easily away from the husk.
5. Share with LOTS of friends!
Makes 25-30 tamales
This luscious green and white dotted Pesto Cashew Ricotta vegan pizza, And not only was this recipe fun to make - pizza always is - it was surprisingly easy once all the prep work was done. Even for a great date night with wife or girlfriend. You can even do the prep the night or day before for a super simple route to deliciousness.
Pesto Cashew Ricotta Pizza
for the pizza:
1 ball of pizza dough (whole wheat + 1 tsp hemp seeds + 1 tsp ground flax seeds)
1 cup lemon garlic cashew ricotta
1 cup thick vegan pesto
1 large beefsteak or heirloom tomato, thinly sliced
2-3 shiitake mushrooms, thinly sliced
1-3 thin lemon slices, seeds removed
1-2 Tbsp extra virgin olive oil rubbed on the stretched dough + a dash of garlic powder
spritz of lemon juice over top the assembled pie
red pepper flakes as desired
Lemon Garlic Ricotta
1 1/2 cups soaked and drained raw cashews (soak in salted water overnight)
1 tsp garlic powder
2 cloves of raw garlic
1/4 cup lemon juice
1/3 cup water + more as needed
1/4 tsp salt (or to taste)
dash of pepper
dash of cayenne
1 tsp mixed dried Italian herbs (optional)
a few dashes of ground flax seeds (optional)
small scoop of nutritional yeast (optional)
(use your favorite pesto recipe or the one below)
1 1/2 cups fresh basil leaves
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 cup spinach (or another leafy green)
1/4 cup flat leaf parsley, chopped with stems
1 cup raw walnuts (or a mix of raw seeds/nuts you may have on hand - pumpkin seeds and pine nuts work well too)
2-3 Tbsp nutritional yeast
a few dashes black pepper
1/2 tsp salt (or to taste)
water as needed to thin out pesto during blend
optional: 1 small jalapeno, stem removed (for heat)
(double recipe for XL pizza - 1 packet makes about M-L sized pizza)
1 yeast packet
1 cup warm water
1 tsp agave syrup
2 1/2 cups whole wheat pastry flour (or another variety)
2 Tbsp olive oil
1 tsp salt
1 Tbsp hemp seeds
1 Tbsp ground flax seeds
1/3 cup vital wheat gluten - helps with the chewiness of the crust
Prep: soak cashews the night before in salted water - or at least for 4 hours.
1. Start your dough. Swirl the yeast and agave with the warm water. Let yeast sit for about 5 minutes. In a small bowl, combine the flour, vital wheat gluten, salt and oil - add to yeasted water. Gently knead dough into a ball. Place in a floured mixing bowl and let it sit for a while. It will puff up and become “happier” as it sits. If you need to knead a bit more to really mix the dough go for it. Place ball in mixing bowl and let sit for about 45 minutes to 2 hours.
2. While the dough is “growing” you can get started on your pesto and cashew ricotta. I do my ricotta first. Place all ingredients in a high speed blender or food processor. Blend until smooth. You may need to add a bit of water to get the blend moving - depends how “soaked” your cashews are. Salt and spice to taste. You want a light lemony garlic flavor with a hint of spiciness from the raw garlic and cayenne. Transfer ricotta to a bowl and place in fridge.
3. You really don’t even need to clean your blender - the bits of ricotta actually blend well in the pesto. Add add the pesto ingredients to the blender and puree until smooth - yet not too watery. If you end up with water pesto, add in more nuts and/or nutritonal yeast. Dried spices will also thicken things up a bit. Transfer pesto to a bowl and place in fridge.
4. Prep your veggies by slicing shiitakes and tomatoes.
*you can actually do all this prep work the day or night before if you’d like! Then the pizza part will be super easy. You can even place your fresh dough in a plastic baggy and seal it in the fridge for up to one day to use.
Preheat oven to 415-425 degrees
5. Knead dough on a floured surface - you can also use the hemp and flax seeds on the surface so that you get a nice seedy dough - with seeds along the crust and bottom. I like to drag the shaped dough in a pile of hemp seeds and a splash of olive oil. Shape dough into a pizza round and place on a lightly EVOO greased pizza pan.
6. Add a drizzle of EVOO and a light sprinkle of herbs and/or garlic powder.
7. Add the tomato slices.
8. Grab your ricotta and pesto and add dollops of each all over the pizza - alternating so that the pizza looks like a pretty white and green polka dot feast. Make sure you thin out each dollop with the back of a spoon.
9. Add the lemon slices around the edges - these should be removed before eating the pizza - but they add a very nice bright essence to the pizza. Add the shiitakes and a sprinkle of red pepper flakes.
10. Bake for about ten to fifteen minutes - depending on how thick or thin you rolled your crust. This pizza tastes amazing the next day for leftover too. Even cold!
aaaaand my to-do list just got one pizza longer.