Vegetarian Tamale Filling Recipes

Steps:

• In a food processor blend corn and cheese until corn is in nearly a meal consistency.
• Add butter, Masa flour, salt, sugar, pepper and baking powder and process until the mixture is loosely mixed.
• Add broth and mix until just smooth.
• Place about 2 tbsp of mixture into soaked corn husk or parchment paper.
• Fill with some cheese, slices of roasted chili pepper and tomatoes.
• Close parchment paper or corn husk around filling, trying to cover filling with Masa flour mixture. If you have trouble closing or have too much filling try using less in your subsequent tamales.
• Roll wrapper closed, roll and fold over ends and set aside.
• Once they're done they can be refrigerated or frozen, or placed immediately in steaming tray above boiling water for about 30 minutes, or until Masa flour mixture is set.

Steps:

• For the filling: Add the shortening to a large skillet over high heat. Once the oil is shimmering, add the squash and cook, stirring only once, until softened, about 5 minutes. Stir in the bell pepper, jalapenos and garlic and stir to combine. Add the onion, chili powder and cumin and cook until the onion is softened, about 3 minutes. Add the vegetable broth, crushed tomatoes and salt and cook until thickened, about 10 minutes. Transfer a bowl and chill to cool.
• For the tamales: In a stovetop pressure cooker, add 3 cups of water along with the corn husks. Follow the manufacturer's instructions for locking on the lid. Cook under high pressure just until the pressure is reached. Quick-release the pressure and carefully remove the lid. Remove the husks and cover with a damp towel, reserving the hot liquid.
• Place the masa in a medium bowl and whisk in the salt and baking powder. Add the vegetable shortening by pinching it together with the masa, rubbing it together to disperse. Add all of the hot water from the pressure cooker and stir until a batter is formed.
• Lay the husks out and spread a large golf ball-sized amount of the masa in a thin layer, leaving a 1/4-inch border. Add about two tablespoons of the chilled filling. Fold the tamale like an open-ended envelope, starting with the sides and then the bottom. Place the tamale seam-side down in a steamer basket to let gravity hold it in place. Continue with the remaining husks and filling. Very carefully wrap the whole bunch of tamales in foil, leaving the tops exposed, and stand the tamales on their ends so they stand upright in the steamer basket. If your steamer basket has handles, this will help. Add 1 cup water to the pressure cooker, then lower in the filled steamer basket, and pressure cook over high heat at high pressure for 10 minutes. Quick-release the pressure, then remove the basket and plate your hot tamales.

Steps:

• In a small nonstick skillet coated with cooking spray, cook onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture. , Stir in the beans, cheese, chiles, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with cooking spray. , For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk together the egg, yogurt and butter; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover top. , Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean.

Steps:

• Place all ingredients in a large bowl and toss well.

Steps:

• First make the vegetarian ground beef: Bring the broth to boil in a 3 quart saucepan.
• Add the brown rice and lentils. Reduce heat, and simmer until soft or even mushy, about 1/2 hour. Add more water if necessary to prevent sticking.
• To make pie: Preheat oven to 375 degrees.
• Heat oil in a large skillet over medium heat. Add onion and bell pepper and sauté until soft, 3-4 minutes.
• Add 2 ½ cups of lentil-rice mixture to skillet. Reduce heat to medium-low. Add chili powder, tomatoes, corn, and black olives to skillet. Cook, stirring occasionally until mixture is heated through.Add cheese to skillet. Stir until melted.
• Spoon mixture into a greased 8 x 8 inch pan, OR a greased 9x 13 inch pan.
• Chop polenta and scatter over top of casserole. Sprinkle with queso fresco cheese if desired.
• Bake for 30 minutes or until bubbly. Let stand 5 minutes before serving.
• Serve as is or with salsa and chopped avocado.