Smoky Fiesta Black Bean Tamales

Smoky Fiesta Black Bean Tamales

■2 cups masa harina

■1 can black beans, drained and rinsed

■1 sweet onion, diced small

■1 large carrot, diced small

■1 red bell pepper, diced small

■1 can diced green chiles or 1 Anaheim pepper, diced

■2 minced garlic cloves

■1 T. baking powder

■1 1/2 t. sea salt

■1 T. nutritional yeast

■1-2 t. liquid smoke (depending on your preference)

■1 t. red chili flakes

■1 t. mesquite powder (optional)

■1 C. cashews (soaked for 4-6 hours if you don’t have a power blender)

■1 1/4 C. water

■20 dried corn husks

Method: Place the corn husks in a large bowl of hot water. Cover with a plate so that the husks stay submerged. Next, make cashew cream, combine cashews with the water and blend until completely smooth. Set aside. Heat a non-stick sauté pan over medium heat, add onion, carrot, bell pepper and Anaheim peppers (if using). I used a dry pan (you may need to add a bit of broth or water to your pan if it starts to stick) and stirred occasionally until the onions were translucent, about 5 minutes. Add the garlic cloves and red chili flakes and heat for a minute or two more. Set aside. In a medium bowl, combine masa harina, baking powder, sea salt, mesquite powder and nutritional yeast with a wire whisk. Add the vegetables (including the canned green chilies) to the masa harina and stir to evenly distribute. Now add the cashew cream and mix all to combine a nice moist dough. If dough seems too dry, add water a Tablespoon at a time. Using a 1/3 cup measure, scoop the tamale dough onto a corn husk. Roll up tightly like a burrito, tucking in the ends as you go. My batch made 15 tamales, but a few of my corn husks were small, so I needed to use 2 husks to get it to roll up properly (which is why I included 20 husks). Next, put a steaming basket inside a large lidded pot, add water, making sure the water doesn’t rise above the bottom of the steaming basket. Heat on stove until water is boiling. Add the tamales carefully to the steaming basket so they don’t unravel. Reduce heat to medium-low and steam, with the pot lid on, for 45-50 minutes. Tamales are ready when the dough is firm and holds together. Remove from heat and let cool for 5-10 minutes before serving.

Well, I can already say I forgot to put in the liquid smoke.  Because there's no place where it says in this recipe to add it.  The ingredients are not in order, so I had to figure out what to do with what was in the ingredients as I read the recipe.  Well, they won't be smoky, but hopefully will taste okay.  I will add liquid smoke to the leftover mixture tomorrow (I will have to remember to cut it in half)

Tamales are a LOT of work.  The kids were helpful, so that was good.  And if all else fails, well, we can have beans, vegetables and bread.  I am steaming them on top of the stove and in the rice cooker (which has a steaming basket for veggies)

A swing and a miss

Butternut Squash Mac and Cheese looked delicious.  I wonder, what went wrong?  Well, when they say use a Vitamix, I think they mean exactly that.  My four cup food processor just doesn't cut it.  The sauce was grainy because the cashews were not completely "blended".  I even found a whole cashew in it.  And I soaked them for two days!  I don't know if I will try this recipe again or not.  Probably not.  Too many other things out there that do not require the use of a Vitamix.

Update: This tasted better as leftovers.  It still needs a bit more spice, maybe some cayenne, and some dry mustard.  Maybe I WILL make this again, after all.  I was also thinking perhaps I would use acorn squash instead of butternut.  Or turban squash - it's really sweet, and would have more flavor.  I think perhaps, too, I overcooked the squash.  That would account for a lack of flavor.

Easy Vegan Lunches

I found a really cool product in the Nature's Marketplace section of Wegman's: Dr. Mcdougall's soups and stews.  They are all marked vegan, and are quite delicious.  So far this week I've had the White Bean Soup and the Tortilla Soup.  You can find them on the web HERE.  You can also order them in bulk from Amazon.  Delicious, and convenient.  We have a hot water spigot on our coffee maker here, so I just use that instead of the microwave (I used the microwave yesterday and it was a bit messy)  It's good that these products are available, since I can't always bring dinner's leftovers. Sometimes there ARE NO LEFTOVERS!!  Imagine that!

Family meals together

Marcus arrived on December 4th, and it has been pretty hectic.  We finally put up the Christmas tree on Monday night.  I had to beg off of church choir rehearsal that night, and I'm supposed to play flute this Sunday!  I still can't find the music I am supposed to play.  I have no idea where it is.  I'm going to try to look under the piano.  I didn't go to choir because I had to go to the bank's atm at short notice.  This time of year always bites financially.

Anyhow, we've enjoyed some truly singular vegan meals lately.  First of all, I've veganized the Irish Soda Bread recipe from Recipes for a Small Planet.  This is easily done, with applesauce in place of the egg, molasses in place of honey, and soured soy milk in place of buttermilk or yogurt.  I may eventually try this recipe with soy yogurt just to see if it works.  I've made this bread the last two nights and Marcus seems to like it okay.  It's a bit too crusty for the kids, but I intend to make it again and again! 

Sunday, I made Leek and Bean Cassoulet from Veganomicon.  There was enough left over to freeze for two or three days worth of lunches.  Monday night, I made vegan chili using TVP for the first time.  That stuff definitely gives a meaty texture to vegetarian dishes.  I will definitely use it again.  Last night, I made Roman Rice and Beans from Diet for a Small Planet, something I've made time and again, because it's easy and it's vegan without the parmesan.  Marcus, Amy, Chris and Brian all like it.  Somehow, I made it with green peppers last week, and Amy just raved about it.  Last night's rendition contained orange and yellow peppers but it was still VERY good.

Interestingly enough, I much prefer cooking at home now to going out.  Marcus and I are still going out for my birthday Sunday night, but to tell the truth, if he decided to make me a good dinner at home, that would work just as well.  The kids are making brunch for Sunday  noon.  Alison is coming up and she and Amy will probably cook the brunch, though I suspect I will probably take part also.

I think Saturday, I will try making the Almost All-American Seitan Pot Pie from Veganomicon.  That is really good, and I think Marcus would like it.  Yes, I want to make food my husband enjoys.

By Request

Tonight, for the second night this week, we're having Roman Rice and Beans.  I made this with green pepper for the first time the other night, and Amy & Brian loved it!  They requested I make it again tonight, so I acquiesced.  I made sure I used the amounts of spices called for in the recipe (Diet For A Small Planet). AND I made sure I chopped the tomatoes almost in a dice, since Amy usually does not like tomatoes.  With bread, of course.  Frances Moore Lappé suggests serving with a salad, but this is enough food and veggies without the salad.  This is also one of the DFASP recipes that doesn't have to be veganized, because it's vegan already (if you leave out the parmesan). Viva homecooked meals!

Sweet potato and black bean stew with quinoa

I made up this recipe, because I didn't have all the ingredients for any of the recipes I looked up that involved sweet potatoes and black beans. 

First, I cooked a boatload of quinoa in my rice cooker.  Turned out pretty good, though I guess I needed to rinse the quinoa a little better.

Second, I diced and roasted two large sweet potatoes.  This was almost too much, except for the brazen sweet potato lover (me). 

In my soup/stew pot, I sautéed a diced onion and added a can of black beans (drained) and a can of diced tomatoes (with juice).  I seasoned it with a TBSP of chili powder and a tsp of cumin, as well as a dash of garlic powder.  TASTY!

I combined all these things and VOILA!  Pretty good for an improvised recipe.

The kids liked it better once they added some Sweet Baby Ray's BBQ sauce.

Vegan brownies - my first try

Not bad for a first effort. Amy & Brian liked the brownies. Recipe here.  My only complaint is that they were oilier than I'd like.  I'm thinking maybe next time substitute some applesauce for half of the vegetable oil.  Also, I used sweetened chocolate/cocoa powder and it worked out fine.  Ghirardelli makes good products.

Oh, and I'd probably drink unsweetened iced tea with the brownies next time.  This time, I had cranberry juice.  Strange mix of flavors. 

I still haven't decided if I'm going to make more of them to sell at the Fall Festival.  I like The Best Pumpkin Muffins (from Vegan With A Vengeance) a lot better.  I still haven't found a good vegan cookie recipe yet.

Homemade vegan lasagne!

Brian decided last night that he wanted lasagne!  SO... he sautéed a bag of stir-fry veggies, and added pasta sauce to them.  I came home and made tofu ricotta (so easy, just took a fork and stirred up the tofu with basil, oregano, salt and pepper).  Brian layered the tofu ricotta and the sauce with the noodles and topped with Mozzarella and Cheddar Daiya.  We baked it for about a half hour or a little more.  It was delicious!  Nice job, Brian!  We will definitely have this again!

This is the Almost All American Seitan Pot Pie from Veganomicon.  If it tastes as good as it looks, then I will have been successful!  Amy rolled out and patted in the crusts so I had a lot of help.  It's pretty work intensive, but it was a work of love!  Time to eat!

Spinach-bean quesadillas and a short update

http://vegweb.com/recipes/spinach-and-bean-quesadillas

These turned out really well.  It was nice and simple and didn't take too long.  I used fresh spinach instead of frozen, so it was a bit on the bitter side.  I also used the pepperjack variety of Daiya, and omitted the salsa.  Still a good dinner.  I will definitely make this again.

Slow going on practicing clarinet and doing water aerobics.  I have not felt well recently, and am just plain tired.  When I went to the doctor, they did a urinalysis and lo and behold I have a bladder infection.  I am now on a course of Bactrim, so hopefully that will clear up in a few days.  Hopefully I will feel more like exercising on Monday.

Muffins for church

Tomorrow is the third Sunday of the month.  We have fellowship after the service, and Brian wanted us to bake something for this.  So, we are baking the Banana-Wheat Germ Muffins from Veganomicon.  This is an entirely new recipe for me, so I am eager to see how they turn out.  They are baking as I write this.  I don't want to eat any of them tonight, but I am thinking we should try them just to see if they are good.  Maybe I will have Brian try one.

The rest of today's meals were good - pancakes from Vegan With A Vengeance for breakfast.  Lunch was General Tso's Tofu at Hunan Garden.  Then for dinner I made beans and rice (Amy cooked the rice a few days ago), and Roasted Brussels Sprouts for dinner.

This morning, after I dropped off the kids at the school (it was Tag Day where they go out and get donations for the music program), I had to take my mom to the medical lab to get blood work done.  For some reason, I was really jittery.  I finally had to leave her there, and go back to her house & get Chris to go pick her up.  It was kind of scary, and I'm not sure exactly what caused it.  One other negative thing - I haven't gotten to do any more water aerobics this week.  Next week I will do better.  Amy and I are both looking forward to Monday night. 

Teens cooking vegan

My son Brian and daughter Amy made a delicious shepherd's pie last night.  A nice touch was the topping of Daiya, which was Brian's idea.  Mmmm.  I would like more of it tonight, but I doubt we have time.  I could eat shepherd's pie just about every night of the week if I had to.  It is so easy to make, I only had to give them minimal instructions (I was ill last night when I arrived home, and still had to take my other teen, Chris, to the pharmacy to pick up some meds).  We have grown used to cooking vegan - to tell you the truth, they don't like overdoing the meat these days, though Brian & Amy still eat it.  Chris has been vegetarian now for, oh, I believe 7 or 8 years.  He still hasn't taken the vegan plunge.  He's very resistant to that.  Oh well, give him time.  I know it took a lot of years for me to take the plunge.

Vegan kielbasa?

PPK vegan Italian sausage

PPK vegan smoky maple sausages

PPK thread- spices to create different kinds of vegan sausage

Hopefully I can steam up some kielbasa this week.  My daughter (an unrepentant carnivore) really wanted me to get some meat kielbasa yesterday when I went grocery shopping.  However, 1) I couldn't find kielbasa and 2) I really do not want to buy meat if I don't have to.  So... I am going to try making vegan kielbasa.  Then I will see how it works in stew/soup.  I would like to use it in a vegan version of HamBeens 15 bean soup.

Vegan Colcannon!

I took the recipe in the link and made it my own.   I omitted the leeks (since I didn't have any) and did not use nutmeg.  I used about three TBSP of Earth Balance spread to add some flavor, as well as plenty of salt and pepper.  My kids LOVED it (although they DID add mayonnaise - non-vegan mayonnaise - to the mixture).  I think I will try this again with either leeks or onions.  Oh, and I used Nature's Market Soy Milk, since we don't have the 8th Continent brand here.

I can't believe I forgot...

...to mention that I also made, over the weekend, a shepherd's pie.   Pretty simple.  Vegan mashed potatoes - mmm, yummy.  I like them better than the old dairy-laden ones - topping innards consisting of bagged frozen veggies thawed & sautéed with tempeh to make a satisfying filling.  My mom LOVED them.  I am definitely making this and using tempeh again.

Here and there

Well, this weekend has been a very nice change of pace.  Four days off.  In a row.  It's times like this it pays to work for the feds.

Anyhow, I made chili again.  And this time, I forgot the corn.  It wasn't as good. :(  But still edible+.  I used a package of Hambeens Beans, without the flavor pack, and added some leftover baked beans, and the usual suspects (bell pepper, onion, garlic)  Brian said it was too spicy, which surprised me, because I put the same amount of chili powder in it that I did before, though I did add some cumin.  Maybe the cumin put it over the top for him.  Also, that 1/8 tsp cinnamon.  I think I may up that to ¼ tsp and see how that works.

This morning, The BEST Pumpkin Muffins from Vegan With A Vengeance.  I LOVE that cookbook.  It is already looking raggedy ass because of all the cooking I've done with it.  Oooh, and the pancakes - made those twice this weekend.  The first time (Friday) I left one of them in the skillet too long, but it still tasted pretty good.  Yesterday, they came out perfect.  Mmmmm.

Later today, I will be making hummus, as well as some bean burgers (leftover chili, you know).  I am finding that making up my own recipes is quite fun.

Sweet three-bean vegan chili

Ingredients:

@ 1 TBSP olive oil
3 cloves garlic, minced
1 medium sweet onion, diced
1 red, orange, or yellow bell pepper, diced
1-4 oz can mild chilis
1-15 oz can black beans
1-15 oz can kidney beans
1-15 oz can canneloni beans
1-15 oz can sweet corn
1-15 oz can diced tomatoes
1½ tsp chili powder
1/8 tsp cinnamon

In a large stew pot, sauté the garlic, onion, and bell pepper until the onion is translucent.  Add the chilis, all the beans, and the corn, and stir. (Do NOT drain the beans or corn)  Add the tomatoes, and bring to a boil.  Reduce to a simmer, and add chili powder and cinnamon.  Simmer for at least 35 minutes, or until it tastes done.

I had some of this last night, served with tortilla chips crushed on top.  YUM!

This can also be made by cooking dried beans in the crock pot, then adding all ingredients except tomatoes.  Tomatoes should only be added to the crockpot during the last hour of cooking, after the beans are tender.

It's a New Year

After a much needed break, I'm back, both here online and at work.   Some of the more interesting moments of the past couple of weeks are as follows:

Last night, I came to the realization, after cutting myself chopping a spaghetti squash in pieces, that meat cleavers are not of much use at all except to injure oneself if they aren't aimed properly.  I think I'm going to get rid of mine.

Omnivores CAN cook vegan meals AND make them taste good.  Marcus made his pasta sauce with chopped veggies and tomato sauce.  MMMMM.  The man has inherited his father's extensive abilities in the kitchen.  Now to convince him of this.

It IS possible to put everything I need for several days in a cooler, and still eat too much.

Tofurkey is one of the best inventions known to man, followed closely by Veganaise.  Finally something to change up with peanut butter for lunch.

Just because I'm vegan doesn't necessarily mean I will eat healthy all the time.

And - Chinese food for Christmas dinner ROCKS.

Marcus is here!

Marcus arrived late afternoon, Thursday, December 15th.  I've had a wonderful last 3 days with him.  Of course, now it's back to work.  We only made one meal at home, and that was Gado-Gado.  I'm going to have to find some good vegan meals that are easy to make.  He's making veggies and pasta this evening before we go out to the kids' school concert.  We have school concerts tonight and tomorrow, so we'll be pretty busy.

Thanksgiving

We had a lovely Thanksgiving.  The spread wasn't as big as I originally planned.  I made gluten-free pumpkin bread, which was very crumbly.  We also had gado-gado, rice noodles, Brussels sprouts (the only thing that didn't turn out all that well; they needed to be roasted a bit longer and at a higher temperature), broccoli, a shepherd's pie, and Alison brought a ham roast for the omnivores (truthfully, it did NOT look tempting; she didn't like it very much).   

Learning point for gluten-free cooking:  When baking using gluten-free flour, you need more moisture in the mixture.  Now one suggestion is upping the oil, but that is way too much fat.  As it is, the recipe for the pumpkin bread called for an entire CUP of vegetable oil.  Perhaps sub applesauce or something like that?


Later in the day, Alison's Aunt Susan Spillane came to visit; I had not seen her in a number of years, and it was wonderful to catch up and take some pictures with the family.  My kids are growing up.