Fully Loaded Vegetable Tamale Pot Pie

Admittedly this recipe is a little time consuming but totally worth every minute.  It combines two of my favorite things, tamales and pot pies.  You can go traditional pot pie by topping it with rich, buttery gravy or take it mexican by pairing it with your favorite sides and sauces.  Either way I think you will agree, this filling comfort food dish is a true genius mash up.  Make some!

Fully Loaded Vegetable Tamale Pot Pie

Tamale "Crust"

4 Cups Masa Harina (Corn Flour)

2 teaspoons Baking Powder

1 Stick Vegan Butter (1/2 Cup)

1/8 Cup (any) Oil

3 1/2 Cups Vegetable Broth

2 teaspoons Sea Salt

1 teaspoon finely ground Black Pepper

Parchment Paper

Alluminum Foil

Filling

2 Russet Potatoes

2 Carrots

2 Ribs Celery

1/2 Red Onion

1/2 Cup Green Peas (frozen or canned is fine)

8 Button Mushrooms

1 Tablespoon Sea Salt

Additional Salt and Pepper (to taste)

Dash of any oil for sauteeing mushrooms)

Gravy

Reserved liquid from boiled vegetables

1 to 2 Cups Vegetable Broth (depending how much reserved liquid you have)

4 Tablespoons Vegan Butter

4 Tablespoons Flour

Sea Salt and Pepper (to taste)

Filling:

Begin by finely chopping potatoes, onions, celery, and carrots.  Put all in a pot of water with 1 Tablespoon Sea Salt and bring to a boil.  Cook just until potatoes are tender and strain (reserving liquid for later use in gravy).  Set vegetable mixture aside.  Slice mushrooms into thin slices.  In another saute pan, heat a little oil and saute mushrooms with a little salt until golden brown.  Set aside.

Tamale "Crust":

Time to make the Tamale "Crust".  In a large bowl combine Masa Harina, Salt, Pepper and Baking Powder.  Melt butter and add to Masa mixture.  Add oil and stir to combine.  Lastly add vegetable broth 1 cup at a time, stirring gently to incorporate until combined.  Set aside.

Assemby:

Time to assemble your pot pie!  Preheat oven to 350 Degrees Farenheit.  In a very large casserole dish place a peice of parchment paper larger than the dish so it fills dish and comes up the sides.  

Spoon half the Masa mixture into dish on top of parchment.  Spread mixture so you have one even layer about 3/4 inch thick.  Top with mushrooms, peas and vegetable mixture.  Press down slightly.  

Put remaining Masa mixture on top and press down into one even layer.  It helps if you wet your hands and do this.  

Don't worry if a few vegetables are peaking through.  Just do your best.  You are basically creating one giant tamale and it doesn't have to be perfect!  It is fine to "smoosh" the vegetables in between the layers.  Finally bring up the sides of parchment that were hanging over and fold a top casserole like a present.  

Use another peice of parchment to ensure top is covered and touching parchment on all sides.  Secure top with tin foil.  This creates a steam pocket for your masterpiece to cook.

Okay time to cook!  Put casserole dish on a large sheet tray and place in oven.  Pour water on sheet tray so it helps your tamale stay moist while steaming.  Be sure to check every 30 minutes while cooking and replenish water bath as needed.  Bake for at least 90 minutes.  Turn off oven and leave it in there for another 15 minutes.  You can check doneness (careful, it's steamy in there) by checking if the Masa has "set" and is no longer "wet".  Do NOT overcook because it will come out dry.  

Remove from oven and allow to cool for at least 10 minutes before serving.  Keep in mind the Masa will continue to cook/set even after it has been removed from oven.  

Gravy:

In a large sauce pan melt vegan butter over medium heat and add flour.   Whisk to combine and cook until golden.  Add broth and reserved liquid 1 cup at a time.  Add salt and pepper.  Bring to a gentle boil while whisking and then reduce to a simmer.  Taste test for seasoning levels.  Keep covered until ready to serve.  

Cooking times of tamale pot pie may vary based on individual ovens.

Serving suggestion:  serve with gravy and fresh chopped parsley.  If you want to go more traditional Mexican serve this pie alongside some pinto beans and your favorite salsa or hot sauce.  For example, check out my Arbol Fire Sauce recipe for inspiration.  Enjoy!!

Make it Mexican by topping it with this yumminess....

Arbol Fire Sauce
1 can tomato paste
1 red hot chili (dried or fresh with stem removed)
2 cups water
2 cloves fresh garlic
2 Tablespoons sugar
1 teaspoon dried oregano
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine all in your high speed blender and then warm in a sauce pan for serving. Be sure to cover your blender with a towel and keep your hand on the top to avoid a tomato explosion in your kitchen. Trust me on this one. Serve immediately with your tamale cake and store any unused portion in refrigerator in a tightly sealed glass vessel for up to one week. ENJOY.

Double Citrus Black Beans

I love making beans from scratch.  The result is far superior to anything that comes out of a tin can.  You can also tailor the spice level to suit your individual preference.  These Double Citrus Black Beans are an Ode to my late Mother who, like me, adored all things Mexican!  Enjoy!!

Double Citrus Black Beans

1 Pound Dried Black Beans

10 Cups Water

1 Yellow Onion

6 Cloves Garlic

2 Small Oranges (Satsumas work well)

2 Limes

2 Bay Leaves

1 teaspoon dried Oregano

1 Tablespoon Sea Salt (add when beans finish cooking)

Begin by soaking beans in a large pot of cold water for 6 hours or overnight.  Strain and rinse and add beans to large pot along with 10 Cups of cold water.  Chop onion in half, remove peel and add to pot along with whole peeled garlic, bay leaves and oregano.  Zest 1 lime and add lime zest to pot.  Slice zested lime and 1 orange in half and add all of their juice to pot.  You can even just throw them in there if you like (I did).  

Bring mixture to a gentle boil and stir.  Reduce to lowest simmer, keep lid cocked to the side and cook for 1 1/2 to 2 hours or until all beans are tender.  Now turn off heat and add salt.  Allow to sit covered for 10 minutes and then strain out most of the excess liquid leaving a little to keep beans moist.  This is all in personal preference to how "soupy" you like your beans.  You might even want to retain the liquid for making soup later on.

Using tongs or a slotted spoon remove onions, garlic, lime, orange and bay leaves as best you can and discard.  They have already done their job.  Now lastly add juice of remaining lime and orange and stir to combine.  Serve immediately or allow to cool to room temperature and store in tightly sealed glass vessel for up to one week in refrigerator.

Leek Lentil Soup

Sometimes simple is best.  This rings true for this few ingredient Leek Lentil Soup.  So warm up your belly and soul on a chilly Winter evening with this soothing and savory simple soup.  You won't miss the chicken!  I swear!

Leek Lentil Soup

3 Leeks

2 Ribs Celery

1 Carrot

1 Cup Red Lentils

6 Cups Water

2 Tablespoons Canola Oil

1 Tablespoon Sea Salt

1 Bay Leaf

Begin by chopping and thoroughly washing leeks.  I suggest soaking them in a couple changes of cold water in a large bowl.  Heat up oil in large pot over medium heat and add chopped leeks.  Now add salt, stir and prepare other veggies.  Chop celery and carrot into bite size peices.  Once leeks have cooked for about 5-7 minutes, add celery, carrot and bay leaf.  Cook for another 2-3 minutes.  Rinse lentils and add to pot.  Stir veggies and add water, two cups at a time.  Bring to a gentle boil and reduce to lowest simmer.  Cover pot with lid and cook for 12-15 minutes or until lentils are tender.  Taste test for seasoning level.  Serve immediately and garnish with fresh cracked black pepper, if desired.

Perfect Potato Wedges

6 Large Yukon Gold Potatoes

1/4 Cup Peanut Oil

1 teaspoon Sea Salt

1/2 teaspoon Dried Minced Onion

1/4 teaspoon Black Pepper

Parchment Paper

Large Aluminum Sheet Pan

Begin by peeling and chopping potatoes into large wedges.  Soak in cold water for 1 to 12 hours.  Strain and thoroughly dry potatoes.  Toss and coat potatoes with remaining ingredients.  Preheat oven to 375 Degrees F.  Place a piece of parchment paper on sheet pan and arrange coated wedges into one even layer.  Put in preheated oven and bake for 1 hour or until golden and tender.  You may want to flip wedges over halfway through cooking time if they seem to be browning or cooking unevenly.  Allow to cool slightly and add additional salt if needed.

Portabella Mushroom Quinoa

One of my tricks for cooking perfect Quinoa is to cook it by itself with only water.  This way, I ensure I get the right texture on the quinoa and my vegetables and aromatics come out caramelized and not overcooked.  

Quinoa is not only a superfood, it is also gluten free and lower in carbohydrates than it tastes.  This "beefy" comfort dish will leave you feeling full and warm.  Give it a try.  I know you will love it!

Portabella Mushroom Quinoa

10 small Portabella Mushrooms

1 large Yellow Onion

2 Tablespoons Olive Oil

1/2 can Massel "Beef" Bouillon

1 Cup Quinoa (Red, White, Yellow or Multi-Color)

3 Cups Water

Salt and Pepper (to taste)

Begin by dicing onion and mushrooms.  Heat a large saute pan with oil and add mushrooms and onions.  Saute on medium low heat and add bouillon powder, stiring occasionally.  Continue sauteeing on low heat until mushrooms and onions carmelize, reducing by half.  Turn off heat and set aside.

Meanwhile, in a separate pot add 3 cups water and 1 cup quinoa.  Bring to a boil, stir and reduce heat to simmer.  Put lid on pot and set timer for 15 minutes.  When quinoa is finished, add it to mushroom mixture.  Stir to combine.  Serve immediately or allow to cool and store in refrigerator.  Reheats well.  Can be garnished with salt and pepper, as desired.

Vegan Taco Bell Salad

Oh Taco Bell, how you tempt me so!  I have always loved you.  What I really love about you though?!  One word, SAUCE.  This  is why I always stock up on a lions share of your sauce packets, to stock my pantry of course.  I've tried the stuff in the bottle from the grocery store but it's not the same.

Fortunately for vegans, Taco Bell actually has some decent options.  Just avoid the meat and dairy and you are pretty safe.  That is, if you eat fast food.  Of course, I, like most folks, try to keep fast food intake to a minimum but when the craving strikes, Taco Bell gets my money.

This is not a promotional blog post about Taco Bell, although it does feel like that.  Let's proceed to my favorite fast lunch, homemade Vegan Taco Bell Salad.  If you know anything about me, you know I was Mexican in a former life.  Here goes:

Vegan Taco Bell Salad - serves 2

4 Cups Green Leaf Lettuce (hand torn)

1 Cup Cooked and Cooled Pinto Beans (homemade or canned is okay)

1 Cup Tortilla Chips (multicolored or flavored is fine)

1 Ripe Avocado

1 Tablespoon Vegenaise

1/4 Cup Salsa (homemade or jarred is okay)

2 teaspoons Nutritional Yeast

4-6 Taco Bell Sauce Packets (mild, hot and/or fire) optional

Tear up lettuce, chop Avocado, spoon on salsa, vegenaise and yeast, crush up tortilla chips, toss in a bowl and plate as desired.  Pictured prior to crushing chips and tossing altogether because it looked prettier.  This salad is also great with the addition of diced onion and chopped cilantro, I just didn't have any on hand.  Be sure to serve immediately or the chips will loose their CRUNCH.  Yum.  Eat.  Repeat.  Save your money and just grab some sauce packets.  Enjoy!

Red Rainbow Quinoa

Oh Quinoa!  Let me count the ways I love you!  You are gluten and grain free!  You are so versatile!  My kids love you!  You are so filling!  You pack a punch with your complete protein and amino acid party!  I really can't get enough of you!  

This spicy, easy dish will leave your belly satisfied and won't burn a hole in your budget!  Eat it on it's own, stuff it in a burrito, pile it on a salad.  Your life will be forever changed by this humble dish.

Red Rainbow Quinoa

2 Cups Water

1 Cup Quinoa (Red, White, Yellow or a combination of all three)

1 Tablespoon Bragg's Liquid Aminos

1 Cup Pico De Gallo (store bought or homemade, get the recipe Here )

Begin by thoroughly rinsing quinoa in a fine mesh strainer with cold water.  Strain and add to a medium sized pot along with 2 cups water.  Turn on heat and bring to a boil.  Reduce heat to lowest simmer, cover pot with a lid and set a timer for 15 minutes.

If you are making your own Pico De Gallo, make that now while Quinoa is cooking.  Turn off heat and remove lid.  Add Braggs to Quinoa with fluff with a fork.  Lastly, add 1 Cup Pico De Gallo to cooked Quinoa and serve immediately.  Store unused portion in refrigerator in a tightly sealed glass vessel.  Can be reheated later, eaten cold or at room temperature.  Makes about 1 Quart or 4 Cups.

Black Eyed Pea Hummus

Growing up my Mom always made Black Eyed Peas for New Years.  She said eating them gave us good luck and the more we ate, the luckier we'd be!  This riff on Hummus transforms Black Eyed Peas to a rich, creamy spread worthy of much good fortune to come!  I like how the raw garlic, black pepper and sesame oil enhance the subtle nuttiness of the humble pea.

1 1/2 Cups Cooked Black Eyes Peas

2 Cloves Fresh Garlic

1/2 teaspoon black pepper

1/2 teaspoon sea salt

1/4 teaspoon white sesame oil

2/3 Cup Olive or Canola Oil (or a combination of the two oils)

Dash of Bragg's Liquid Aminos

Juice of 1 Lemon

Blend all ingredients except oil at high speed in food processor, scraping down sides as needed.  Drizzle oil in while machine is running.  Serve immediately with fresh veggies, chips and crackers.  Refrigerate unused portion for up to 1 week.  Good Food Luck!  Enjoy!  

Tom Kha Soup

Try this gluten free veggie packed variation of a classic Thai dish.

1 teaspoon Olive Oil

1/4 head Green Cabbage

4 ribs Celery

2 medium Carrots

1/2 Sweet Yellow Onion

2 cloves fresh Garlic

2 stalks Lemongrass

Knob of fresh Galangal

1/4 bunch fresh Cilantro

1 pouch Massel Brand Liquid Stock (Chicken Flavor)

4 Cups Water

1 can full fat Coconut Milk

Dash of Bragg's Liquid Aminos

1 Jalapeno Pepper (or other hot pepper of choice)

Lime juice (add at the end)

Additional Cilantro (for garnish)

Cooked Jasmine Rice (optional, for ladling soup over)

Begin by washing and finely chopping cabbage, celery, carrot, onion, jalapeno pepper and garlic.  Set aside.  Remove outer woody two layers from lemongrass and chop into 2-inch chunks.  Next rough chop Galangal into large peices.  The lemongrass and galangal will add depth of flavor to soup but are not meant to be eaten so you can remove them before service if desired.

 Heat up oil over medium heat and add all vegetables and aromatics including galangal and lemongrass.  Saute just until garlic begins to brown and then add water and liquid stock concentrate.  Next add coconut milk, liquid aminos and finely chopped cilantro.  Reduce heat to simmer and cover pot.  Allow to simmer covered for 20-30 minutes.  During this time you can make some rice, if desired. Turn off heat, stir soup and taste test for seasoning level.  If you want it saltier, add a bit more Bragg's.  If you want it less salty, add a little more water.  Ladle soup in bowls over rice and garnish with a squeeze of fresh lime and additional cilantro.

Purple Basil Parsley Pesto

If you do not have access to Thai Basil, you can certainly use traditional Basil.  This flavor punch nutrient dense spread is sure to please even the pickiest of eaters.  My kids devour it in all it's greeny goodness!  Enjoy!

1 Bunch Purple Basil (Thai Basil)

3 Sprigs Curly Parsley

1 Fresh Garlic Cloves

1/4 Cup Raw Whole Cashews

Juice and zest of 1 Meyer Lemon

1/2 Cup Olive Oil

1 Tablespoon Nutritional Yeast

Salt and Pepper

Begin by thoroughly washing, drying and destemming basil and parsley.  Add to food processor along with all other ingredients (EXCEPT Olive Oil) and turn on machine.  Drizzle in oil while machine is running.  Puree until desired consistency is reached, scraping down sides as needed.  Taste test for seasoning levels.  Serve immediately on top of steamed veggies, pasta and more!

Lentil Pinto Chili

2 cups cooked Pinto Beans (canned or homemade)

1 cup Lentils (brown, orange or yellow)

1/2 Yellow Onion

1 large Tomato

2-4 Serrano Peppers

1 Tablespoon Vegetable Oil

4 Cups Vegetable Stock

4-6 Tablespoons Chili Powder

2-4 Tablespoons Ground Cumin

2 Tablespoons Sugar

1 Bay Leaf

1 teaspoon Dried Oregano

1 teaspoon Sea Salt

1/2 teaspoon Black Pepper

Fresh Cilantro (for garnish)

Begin by rinsing lentils and set aside.  Finely chop onion, peppers and saute in a medium sized pot over medium heat.  Chop tomato and garlic and add to onion mixture.  Stir and keep cooking just until onions soften and brown slightly.  Add lentils, spices and vegetable broth.  Lastly add pinto beans and reduce heat to simmer.  Cover and cook for about 30 minutes, stirring occasionally.  Taste test for seasoning level and to ensure lentils are tender.  Serve immediately or allow to cool before storing in refrigerator.  Garnish with fresh cilantro.

Recipe Remix - Tostadas!

To create these beauties you will need to make the following recipes found here on my blog:

Arbol Chili Sauce

Perfect Pinto Beans

Autumn Harvest Veggie Medley

Directions: grab yourself a couple tostada shells.  Now pile on some beautiful green leaf lettuce, a generous scoop of perfect pinto beans, veggie medley and chili sauce.  Voila!  Heaven in a bite - I swear!