Vegan Tamales

I love Mexican food.

My southern California roots have me on a perpetual search for the creamiest refried beans, the most authentic taco & of course the perfect tamale.

I'll admit, I've always had a pound of lard lying await in my refrigerator, just in case a craving strikes. 

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Gather the yummy stuff…

However... 

Making a big batch of tamales is the most perfect way to spend a chilly day indoors.

(We are in the midst of a nasty noreaster, here on the Cape, as we speak.)

MY FAVORITE FOOD TO HUNKER DOWN? HANDS DOWN - MEXICAN WINS

There's nothing like having a small surplus of tamales in the freezer to reheat when you're having a Mexican food emergency.  

While looking at traditional tamale recipes, my first question was how do I  replace the fat in the masa dough, without losing flavor and without using animal fat or processed oils.  Avocado is the first thing that comes to mind and the clear winner.  Using a high quality vegetable stock, in place of water,  adds a lot of added flavor as well.  

Here's a list of what you'll need -

ALL Ingredients:

• 1 8oz package of dried corn husks

MASA DOUGH INGREDIENTS:

• 1.5 avocados mashed

• 1 tbs sea salt

• 2 tsp baking powder

• 1 tbs mexican oregano

• 1 tbs thyme

• 1 tsp garlic powder

• 2 1/4 C high quality vegetable stock

FILLING INGREDIENTS:

• 1 Vidalia onion, diced

• 2 C black beans (or pinto)

• 1 serrano chile, diced

• 3 garlic cloves, minced

• 1.5 C corn kernels 

• 2 4.5 oz cans green chiles

• 2 tsp ground cumin

• 1 tsp red pepper flakes

• salt and pepper to taste

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This being my first stab at a vegan tamale, I think I had pretty good success overall.

I'm excited to try a mixture of refried pintos with avocado and jalapenos.  There are so many variations for curious experimentation!  

Don't forget to garnish your masterpiece with some spicy green sauce and diced up avocado & tomato salsa…

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Roasted corn, black bean & green chile vegan tamales

Now for the play-by-play…

Instructions:

1. Soak your corn husks in a big bowl of cold water, for about 30 minutes.

2. Prepare your masa dough..

3. Mash your avocado and place it in your stand mixer, with your salt, baking powder, oregano, thyme & garlic powder.  Scrape down the sides of your bowl and add half of your masa flour, while mixing on low speed.  Add half of your vegetable stock and then the rest of your masa.  Mix until the dough starts to come together and is well blended.  

4. Prepare your filling..

5. Preheat the oven to 400 degrees. 

6. Line a baking sheet with parchment paper.

7. Chop your garlic cloves, serrano chile and onion.  Add them to the rest of your ingredients in a bowl and toss with your seasonings.  The juice from the green chiles will be enough liquid for roasting.  Place your vegetables on the prepared baking sheet and roast for about 30 minutes.  

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NEXT ON THE VEGAN TAMALE MAKING AGENDA…

Assemble your tamales…

1. Start by putting about 1/3 cups of masa on your husk.

2. Spread it out, leaving about a 2" border around the sides.

3. Place 1/4 cups of filling in the center and roll the husk to close it.

4. Fold one end of the husk over and tie it with either twine or a long strip of husk.  I had a bit of difficulty using the husk and found bakers twine to be more user friendly. 

5. Place all your tamales in the steamer and simmer for about 1.5 hours.  

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VEGAN TAMALES AT HOME

THE PLAY-BY-PLAY IN PHOTOS

MAKE VEGAN TAMALES - CORNER OF YUM

MAKE VEGAN TAMALES - CORNER OF YUM

MAKE VEGAN TAMALES - CORNER OF YUM

MAKE VEGAN TAMALES - CORNER OF YUM

MAKE VEGAN TAMALES - CORNER OF YUM

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All Done!

Fresh and made with love - right from your very own kitchen.

Good job! 😋

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Chocolaty PALEO Cupcakes with Chocolate Ganache

Chocolate cupcakes with zero guilt?  

Yes, please…

These delightful treats are grain free and are sweetened with honey and real vanilla extract.

Though you are using coconut flour and coconut oil, there is very little coconut flavor detected in these little cakes.  They come across as rich and chocolately in flavor and will surely meet the approval of your family and friends.

Ingredients:

Cake -

• 1/2 C coconut flour

• 1/2 C cocoa powder

• 1/2 tsp sea salt

• 1/4 tsp cinnamon 

• 8 eggs

• 1/2 C coconut oil melted

• 2/3 C honey

• 1 tsp pure vanilla extract

Ganache -

• 1 C high quality chocolate (chopped up)

• 1.5 tbs grass fed butter

INSTRUCTIONS:

1. Fill your cupcake pan with 12 liners and preheat the oven to 350 degrees..

2. In a medium sized bowl, blend all of your dry ingredients and set them aside.  In a large bowl, combine your coconut oil, honey & vanilla.  Add your pile of eggs, one at a time (coconut flour absorbs the moisture out of your batter, like a vacuum.  Eggs will help to retain the moisture in your cake)  Now, add it all together and mix it up, using a wire whisk, until you've removed any lumps and it's nice and creamy.

3. Spoon your batter into the cupcake pan and place it in the oven...

4. They should bake for about 15 minutes but every oven is different.  I like to use the finger test.. Press lightly on the center of the cake.  If you don't lose your finger in the cupcake and it bounces back, you're good to go.  

5. Next, prepare your ganache..  Simply melt the chocolate chunks and butter in the microwave for 20 or so seconds - whisk together and spoon onto the tops of the cakes.  Easy peasy lemon squeezy.  

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Chocolaty PALEO Cupcakes with Chocolate Ganache AT HOME

THE PLAY-BY-PLAY IN PHOTOS

Chocolaty PALEO Cupcakes with Chocolate Ganache - MIX

Chocolaty PALEO Cupcakes with Chocolate Ganache - POUR

Chocolaty PALEO Cupcakes with Chocolate Ganache - BAKE

Chocolaty PALEO Cupcakes with Chocolate Ganache - ENJOY!

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All Done!

Fresh and made with love - right from your very own kitchen.

Good job! 😋

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Crunchy Nut and Date Paleo Bars

Make your own: Crunchy Nut and Date Paleo Bars - By Corner of Yum

Paleo has been a wonderful way for me to stay healthy and fit…

However…

I'll preface by saying, eat these yummy little babies in moderation.  Though these are a paleo, gluten free whole food, and you won't be able to stop eating them... do.

Yum, yum.. YUM!  

Wholesome, real foods that will make you smile

The dates and VT maple syrup in this recipe makes you think you're eating a candy bar - the kids will love them..  So, here goes - 

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Keep reading and while you’re at it, break out your almond butter, honey, coconut oil.. and the rest of it and get cookin’! 😋

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Ingredients for Crunchy Nut and Date Paleo Bars - Corner of Yum

Ingredients

Gather the following ingredients

• 1/2 c almond butter

• 1/3 c honey

• 1/2 c coconut oil

• 2 c unsweetened coconut

• 3/4 c almonds

• 1/2 c pecans

• 1/2 c chopped dates

• pinch of salt

• 1/2 tsp vanilla 

• 1 tbsp real maple syrup

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Before the oven - Crunchy Nut and Date Paleo Bars - Corner of Yum

Instructions

Got you stuff together? Alright, let’s go!

Follow these instructions below to get your paleo on:

1. In a saucepan, heat your almond butter, honey, maple & coconut oil until smooth.

2. Chop your nuts

3. Combine all ingredients to the wet mixture and stir until combined

4. Press into a parchment lined baking sheet and chill for one hour.  

5. Cut into squares and devour

6. (best kept chilled)

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All Done!

Fresh and made with love - right from your very own kitchen.

Good job! 😋

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