Vegetarian Converting Quiche (GF Vegan)

Three potlucks in, and this recipe is still a hit! If you've been missing quiche, or just like yummy food, give it a try!

Vegetarian Converting Quiche

Makes 2 9” Quiches, Serves: 8-16

Ingredients:

2 blocks firm tofu, drained and squeezed

1 cup unsweetened plain soy milk

1/2-1 tablespoon red miso paste*

1/2-1 tablespoon low sodium tamari

1 heaping tablespoon nutritional yeast

1 tablespoon unsalted tahini

1 cube vegetable bouillon

2 pinches white pepper

2 pinches nutmeg

1 pinch black pepper

1 pinch smoked paprika

1.5 teaspoons turmeric

1 teaspoon black salt

1 smidgen paprika

2 1/2 cup finely chopped broccoli (about one small crown)

3 cups diced baby bella mushrooms

2 medium shallots, finely diced

2 tablespoons grapeseed oil

10 medium Sage leaves, finely chopped

18 medium Basil leaves, finely chopped

2 frozen vegan pie crusts of your choice

Garnish with cherry/grape tomatoes

* Miso Master Organic is the brand I use. Found at most Smith's, Sprouts, Whole Foods and Natural Grocers. They are all gluten-free. You can sub yellow, white, and other miso without issue.

Directions:

Heat one tablespoon of oil on medium. Dice and sauté shallot for 5 minutes, until soft and caramelized.

Add to 10 cup food processor. Drain and cut your tofu blocks in half. Squeeze and add to food processor.  Add miso, tamari, tahini, and bouillon cube - blend for one minute. Add spices and nutritional yeast - blend. Add soy milk, half the basil, and black salt - blend until smooth and creamy.

Chop broccoli and mushrooms. Dice sage and remaining basil.

Heat one tablespoon of oil on medium. Sauté vegetables uncovered on medium low for 8 minutes, adding the sage in the last few minutes. Add the basil and remove from heat.

In a large mixing bowl add half of the veggies and cream filling, fold, then add the rest and mix.

Evenly dole into pie crusts. Bake at 425 for 40 minutes.

Let sit for 15-20 minutes before cutting and serving.

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Mediterranean Potluck Pleaser! (GF Vegan)

Recently Around the winter solstice, my partner and I went to a Saturnalia potluck and white elephant gift exchange. Our loot wasn't completely a bust. I got a few good DVDs and he got some "snowballs" that jingle when they hit people. Or our cats get to them. More notable, the food we brought was a huge hit and we promised to post the recipe asap. Umm...Sorry! We hope you enjoy it as much as we did. Oh, and sorry in advance for the crummy photos. My iPhone fell out of my pocket at the climbing gym and I lost everything around that time, so I only have a few Will took. He's my cowriter today, too...

Falafel fritters:
2.5 cups (1.5 cans) chickpeas, drained
1.5 cups cilantro, chopped
1 onion, chopped
2 tsp minced garlic
1 tbs salted tahini
3 tbs breadcrumbs
1 tsp ground cumin
1 tsp ground coriander
1 tsp onion powder
1 tsp garlic powder
1 tsp himalayan salt
1 tsp fresh pepper
1 tsp paprika
1/4 tsp turmeric
1/4 tsp cayenne
1/4 cup + 2 tbs flour
3/4 tsp baking powder
1/2 tsp baking soda
3 tbs virgin coconut oil, for frying

Hi, my name is William and I'll be your cooking instructor for this recipe.
Combine wet ingredients in food processor and pulse to desired texture (we blended it to not be too fine to still maintain some texture.)
Mix dry ingredients in mixing bowl then stir in wet ingredients.
Use a non-stick sheet or dust a surface with flour, then form balls about ping-pong ball size in your hands or by using an ice-cream scoop.
Heat pan over medium high heat, then add coconut oil, and cook the falafel balls - covered - on each side until browned.

Sweet Tahini sauce:
1/3 cup salted tahini
1-2 tbs maple syrup
1/4 tsp kebsa
1/4 tsp anardana powder
1/4 tsp ground turmeric
1/4 tsp mustard powder
1/4 tsp lemon powder

In a small mixing bowl, add all the ingredients and whisk thoroughly.

Tangy Tzaziki:
1 container Tofutti cream cheese
1/2 package firm tofu, undrained
1 medium cucumber, finely diced
1 large lemon, juiced
2 tsp dried dill weed
2 tsp garlic powder
2 tsp onion powder
1 tsp sweet paprika
1 tsp Mrs Dash Italian Medley
1 tsp himalayan pink salt
1 tsp fresh black pepper

So...I messed up and bought the wrong container of Tofutti! If you buy the sour cream you shouldn't need the tofu or as much lemon juice. Also if you can't do soy, there are tons of substitutes you can use and recipes out there that should give you an idea of the proportion.
For this, I simply added all ingredients, save the cucumber, to a food processor and blend until smooth. I'm sensitive to garlic and onion, but you can use fresh if you prefer. About 2 cloves and half an onion.
I then cut my cucumber in half, deseeded it with a spoon, and chopped into tiny pieces. Some people also peel the cucumber, especially if it's a more bitter variety like those typically sold in the store.
You should let this sit for a few hours minimum, so the flavors can develop. I usually do it overnight, beginning at room temperature. I really think this helps, but it could be just me.
Stir and add a little dill on top before serving ;)

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Jeweled Curry Rice and Braised Peppery Tofu

Serves: 6-7 | Prep time: 10 min | Cook time: 35 min

2 cups basmati rice

4.5 cups water

1 cup frozen peas & carrots

1 cup fresh corn kernels

1 onion, finely diced

2 tbs curry powder

1 tsp onion powder

1/2 tsp sea salt

1/2 tsp black pepper

1/4 cup vegetable broth

1.25 cups roasted cashews

3/4 cup unsweetened raisins
1/2 cup cilantro, chopped

Rinse and scrub rice. Add to a rice cooker with all the water plus a pinch of salt and dash of curry powder. Steam for 30 minutes.
Meanwhile, sauté all remaining ingredients using the veggie broth, starting with the onions and spices, adding the cashews and raisins last. Sprinkle with fresh cilantro and stir into rice when done.

2 blocks firm tofu, pressed

1-2 tbs virgin coconut oil

1/2 tsp onion powder

1/2 tsp garlic powder

Salt and pepper, to taste

Press firm tofu overnight. Cut and toss with spices. To a nonstick ceramic or cast iron pan, add the oil over medium-high heat. Cook the tofu until golden, about 2.5 minutes on each side, then cover and turn off heat to finish cooking. Serve aside the jeweled rice.

Enjoy :)

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Ethiopian Extravaganza (GF HCLF Vegan)

We're off!

Ethiopia is an ethnically and ecologically diverse country on the east coast of the African continent. Evidence suggests that it was from here that Homo sapiens set out for the Middle East and beyond. So let's return to our roots with a bounty of simple, healthy food.


Kik Alicha (Split Peas in Turmeric Sauce)

Serves: 4 | Prep Time: 5 min | Cook Time: 45 min

3.5 cups of water
1 cup dried split peas
1/2 med onion, minced
1/2 tsp ground turmeric
1/2 tsp granulated garlic
1 inch ginger or 1 tbs ginger paste
1/4 cup chopped cilantro (optional)

Add 3 cups of water and the rinsed split peas to a pot. Cover and bring to a boil. Crack the lid and reduce heat to medium-low. Simmer for 45 minutes.
Meanwhile, sauté your onion in a little water for 5 minutes. Add the spices and cook for another minute. Add to the cooked peas with the rest of the water.
Sprinkle in the cilantro in the last few minutes. Add salt and pepper to taste.


Atkilt Wot (Cabbage Stew)

Serves: 4 | Prep Time: 10 min | Cook Time: 30 min

1/2 head cabbage, shredded
5 gold potatoes, julienned
3 large carrots, julienned
1/2 med onion, chopped
1/2 cup veggie broth
1 tsp ground cumin
1/2 tsp black pepper
1/4 tsp turmeric
1/8 tsp sea salt

Chop all your veggies. In a large, nonstick pan add the cabbage and cook for 5 minutes on a medium-high heat. Add some veggie broth and the rest of the vegetables with your spices. Stir and cover. Cook for the remaining time, over medium heat, stirring every 5-10 minutes. Add the remaining veggie broth as needed.


Beet Salad

Serves: 4 | Prep: 5 min | Cook: 5 min

1 can of sliced beets
Juice of 1/2 lemon*
2 inches of jalapeño*
1/4 tsp garlic powder
Salt & pepper, to taste

* I used a lime
** I used a serrano pepper

Drain the beets. You can also use fresh beets, but I didn't have any. Add to a small bowl with the lemon juice. Cut off a piece of your pepper. Remove the seeds and mince. Add to the pot and cover. Cook on medium-low for 5 minutes.


Injera

Yields: 8 flatbreads | Inactive time: 24+ hours | Cook time: 40 min

3 cups teff flour
4 cups filtered water
1 tsp pink rock salt

I milled my own flour from whole grain teff. Because it is the world's smallest grain the amount of grain to flour is almost exact.
Whisk the teff flour and water. Cover with a tea towel secured with a rubber band. Store in a warm part of the kitchen for at least 24 hours (up to 5 days).
Add salt and whisk. Heat a non-stick griddle or tava. Pour roughly 1/2 cup of batter onto the pan and swirl. Cook for 5-6 minutes on medium-low heat. A large lid can be placed over the griddle to help steam the bread.
Injera does not need to be flipped. Yay! When the bread starts to pull away along the edges it is almost ready. Cut 8 squares of wax paper. Place one on a plate and use a spatula to transfer the injera.
Repeat with the remaining batter until you've made all the flatbreads.


To serve, use the injera as you would a plate. Arrange three circles of food around the plate. Roll a second injera in case you need extra. Tear of pieces of the spongy bread and use it as a spoon to scoop up the food and sop up any juices.

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Carrot Cake/Banana Bread Fusion! (GF Vegan, oil free, refined sugar free)

Carrot Cake Batter

90g large carrots
60g medjool dates
3 large ripe bananas
1 tbs ceylon cinnamon
1 tsp vanilla powder/extract

Soak your dates for 5 minutes while peeling the bananas and carrots. In a food processor, blitz the carrots to a fine mince. Pit the dates and add to the food processor with your bananas, cinnamon, vanilla, and blend until smooth. You can easily make this a smoothie by adding some coconut water, orange juice, water, or non-dairy milk.


Carrot Cake/Banana Bread Baby
Serves: 2-4 | Time: 1 hour

2 cups Carrot Cake Batter
1 cup gluten-free flour*
1/4 cup organic raisins
1.5 tsp raw coconut sugar
1.5 tsp baking powder
1 tsp baking soda
1/3 cup water

* I used oat flour but brown rice also works well

Preheat your oven to 375F.
In a small mixing bowl, mix the dry ingredients. Scoop up two cups of the batter with a measuring cup and mix it in with a fork.
Add your water and fold into the batter until the consistency is cake-like.
Add half of your batter to an un-greased 8x8 ceramic or glass dish lined with parchment/baking paper. Sprinkle the raisins in. Add the rest of the batter and smooth with a spatula if necessary.
Sprinkle the coconut sugar on top. Place in the oven and bake for 45 minutes. Turn off the heat, crack the door, and let cool before cutting.
It is normal for the cake to be somewhat moist and dense, which is typical of a banana bread.

Enjoy :)

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Veatballs + Corn Spaghetti Review (GF Vegan, soy free, oil free)

These Italian style veatballs pair well with various sauces and are simple to make. Plus they're packed with nutrients! I hope you enjoy them as much as my family did :)

Prep: 30 min | Cook: 45 min | Makes: 14 veatballs

1 cup cooked black rice

1/2 cup cooked millet

1/4 cup gf rolled oats

1/3 cup chopped pecans*

1/4 cup organic corn meal**

1 heaping tsp Italian seasoning

1 tsp garlic powder

1 tsp onion powder

1/2 tsp sweet paprika

1/4 tsp mustard powder

1/4 tsp ground cumin

1/4 tsp black pepper

1/4 tsp sea salt

2 tbs vegan cheese

2 tbs fresh lemon juice

2 tbs pure maple syrup

1 tbs + 1 tsp tamari***

1 tbs veggie broth

* If you have a nut allergy, you can use 1/3 cup of sunflower seeds instead.

** If you don't have corn meal, you can use brown rice or chickpea flour. Any flour works if you're not gf!

*** I buy low sodium Tamari because it's GF, but you can use soy sauce if you don't mind, or make your own vegan version of this sauce.

Cook your rice and millet, if you don't have day old grains in the fridge. In a pot, add all of your ingredients except the maple syrup, vegan cheese, and corn meal. Stir over a medium-low heat for 5 minutes until the spices are well combined.

Preheat your oven to 400F. Add the heated mixture to a large food processor, then sprinkle in the corn meal and vegan cheese. Pulse blend a few times. On a low speed, turn the machine on as you pour in the maple syrup. Don't overmix - you should be able to tell when it is beginning to come together.

Line a medium-sized baking sheet with a Silpat mat. Remove the blade from your food processor and get a spatula ready. Spray your hands lightly with water and begin to form your meatballs. They should be about 1.5-2 inches in diameter. If they are too small, they will not stay as moist.

Bake for 15 minutes, turning halfway through if you desire a more even browning (they will cook through either way). Turn off the oven and crack the door, letting the balls rest for 10 minutes. This is the perfect time to cook your spaghetti!

I recently bought 10 pounds of Heartland GF spaghetti and am very impressed by the texture. Most gluten free pastas stick together or fall apart, but this one cooked up very nicely and tasted good too.

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Foolproof Coconut Rice (GF Vegan)

I'm one of those people that loves a plain bowl of basmati rice, but my parents really enjoy when it's flavored so I made this recipe with some leftover coconut milk. It was a hit!

If you want less starchy or non-sticky rice, the technique used here will produce perfectly separate rice grains.

Let's dive in with love!

Serves: 2-3 | Time: 45 minutes

1 cup Basmati Rice
1 cup Coconut Milk
3/4 cup Veggie Broth
1.5 tsp Coconut Sugar
Dash Cayenne (optional)

In a pot, add the coconut milk and veggie broth. Light or full fat coconut milk should work for this recipe.
Rinse and scrub your rice in warm water for a minute or two. Strain and shake off excess water. Add to the pot, stir and let soak for 20 minutes.
Stir your sugar and spice into the rice. Turn the heat to high and bring to a simmer (cover to quicken this process). When simmering, turn the heat to low and simmer for 15 minutes.
After 15 minutes, turn off the heat and let the rice sit for 10 minutes. Do NOT remove the lid. The steam will finish cooking your rice and make it super fluffy.
After 10 minutes, remove the lid and stir your rice. Holy cow! The coconut milk makes it almost "buttery."

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5 Minute Summer Salad (GF Vegan, Raw option)

It's 95F today and I don't want to cook! Need something refreshing, but not too low calorie? This recipe is sure to please.

Serves: 1-2 | Time: 5 minutes

2 cups White Beans*
3 large Carrots
2 Gala Apples
1 hefty Cucumber
1/4 cup homemade Salsa
1 tbs Sunflower Seeds (optional)

* I buy dried beans in bulk and make big batches every weekend. Rinse canned beans well, if using.

Finely chop your fruits and vegetables. Add to a large serving bowl, then stir in the beans and salsa. Top with sunflower and fresh herbs, if desired. To keep it raw, swap the beans for sprouts.
Enjoy :)

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Farmer's market cucumbers until mine grow

As you can see, I am very patient when it comes to finely dicing things...

Creamy Basil Spaghetti Squash Sauce (GF Vegan)

Serves: 3 | Time: 50 minutes

1 large Spaghetti Squash

1 can Great Northern Beans

2 heaping tsp Tomato Paste

1 heaping tsp raw Tahini

3 tbs filtered Water

6-8 small Basil leaves

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/4 tsp Black Pepper
1/4 tsp Paprika

Basil to garnish

Preheat the oven to 375F. Cut the squash in half and remove the seeds. Place the squash face-side down in a large glass dish with enough water to cover the bottom. Bake 40-45 minutes or until soft. Test with a fork after 35 minutes.

Scoop the squash out of the skin and add to a powerful blender or food processor (you may need to do two batches). Blend until smooth, using the water to help, and a tamping rod.

Drain and rinse the beans. Add them to your squash puree with the tahini and blend until smooth.
Add the spices and herbs and pulse a few times.
Ladle onto meatless balls, gnocchi, veggies, lentil-loaf and more! It also makes for an amazing soup as is. Serve with ribbons of basil for extra flavor :)

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Peach Banana Bliss Soft Serve (Raw Vegan)

Serves: 1-2

5 frozen Bananas
2 ripe Peaches
1 cup Water

You can omit the water if you have a Vitamix or want a thicker blend but I found it helpful when blending the peaches. You want to make sure to blend the peaches prior to adding the bananas so that the peel gets shredded.
Make sure your bananas are spotty before you freeze them! Mine were ultra ripe and sweet. I broke them into chunks and froze them for about 20 hours. You can let them defrost for an hour if your blender isn't that strong, but then it might get a little too soft.
Make sure your peaches are soft and juicy! Mine were fresh and room temperature.
This will give you good vibes all day!
Enjoy :)

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"Ease Into Raw" Savory Garden Zoodles (GF Vegan)

My parents are not vegans or raw foodists, but they are trying to eat mostly plant-based and enjoy the meals I make for dinner. However, they rarely eat raw fruits and vegetables which is vital for health. I decided to ease them in by making pasta! This provides the warmth and heartiness of a cooked dish with the refreshing lightness of a raw meal.

Serves: 3 | Time: 35 minutes

4-5 medium Zucchini
2 1/2 cups Tomato Sauce
1 1/2 cups Diced Tomatoes
3/4 lb raw Kale, destemed
1 1/2 cups fresh Green Peas
1 cup cooked Lima Beans
1 cup cooked Chickpeas
3 large Carrots, chopped
1/2 Red Onion, diced
2 Celery Stalks, diced
1 Lemon, squeezed
1 cup Vegetable Broth
1 tbs Italian Seasoning
1 tsp Celery Seeds
1 tsp ground Cumin
1 tsp ground Turmeric
1/2 tsp Garlic Powder
1/2 tsp Cinnamon
1/2 tsp Paprika
1/4 tsp Cayenne
Dash of Pink Salt
Dash of Black Pepper
Optional: Cherry Tomatoes

To begin, spiralize your zucchini or any summer squash. Add to a large mixing bowl and squeeze half of your lemon on top. Toss and set aside.

Destem your kale and chop (if  necessary). Add to a steamer and cook for 15 minutes. Meanwhile, chop your veggies.

To a large saucepan, add half of your veggie broth and turn the heat to medium. When small bubbles appear, add your onion and cook for a few minutes. When fragrant, add the rest of your vegetables and simmer for 5 minutes.
When the liquid begins to evaporate, add the rest of your vegetable broth, tomato sauce, diced tomatoes, and spices. Let simmer for 10 minutes with the lid on.

When your kale is done, squeeze the rest of your lemon on top and stir it into your veggie tomato sauce with your beans.
Pour over zoodles, toss and serve in large bowls. Garnish with cherry tomatoes, if desired. Enjoy! :)


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30 Minute Meals: Super Simple Stirfry (GF Vegan)

Serves: 1-2 | Time: 30 minutes

1 cup Volcano Rice (or other)
1lb bag Mixed Veggies, thawed
1/2 head Bok Choy, chopped
1 tbs low-sodium Tamari
4 ounces Orange Juice
1-2 tsp Sriracha sauce
1-2 tsp Ginger paste
1/2 tsp Sesame Seeds
1/2 tsp Onion powder
1/2 tsp Garlic powder
1/2 tsp Sea Kelp Granules
1/2 tsp powdered Turmeric
1/4 tsp ground Cinnamon
1/4 tsp ground Cumin

Rinse your rice and add it to a medium-sized pot with the amount of water recommended by your package's directions. Cover and turn heat to high so it will boil. Meanwhile, wash your bok choy stalks and slice them in half lengthwise. Then chop it into ribbons. Add this to a large sauce pan with your thawed veggies (I chose a carrot, broccoli and cauliflower mix). Add your spices and sauces. Stir and let marinade.
When the water is boiling for your rice, turn the heat to low and let it simmer for 30 minutes.
When there is 15 minutes left on your rice, turn the heat on medium for your veggies. Cook for the remaining 15 minutes with a lid, stirring occasionally.
When done, serve your veggies on the bed of rice and top with sesame seeds. Enjoy! :)

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Fresh Spring Rolls and Homemade Dip (GF Raw Vegan)

Spring Rolls:
4 Rice Paper Wrappers
3 medium-size Carrots
1/3 Persian Cucumber
1 Champagne Mango
1 cup Alfalfa Sprouts
Few sprigs Cilantro

Dipping Sauce:
3 tbs (or more) Filtered Water
2 tbs Natural Peanut Butter
1 tsp Coconut Aminos
1/2 tsp Sriracha

In a small bowl, mix the ingredients for your dip with a whisk. Let infuse while you prepare the rolls.
Wash and peel your veggies if necessary. Julienne the carrots and cucumber into small strips about two inches long.
Cut your mango into thirds by making two cuts along either side of seed down from the top of the fruit. Slice into strips while still in the peel and trace around the edge of the peel with the tip of your paring knife.

Soak your rice paper wrappers as you make each roll. I filled a large pan with warm water and submerged each for 30-40 seconds.
In the middle of your wrapper, add a handful of sprouts and a pinch of cilantro leaves or the whole sprig. Lay 4 strips of cucumber, carrot and mango.

To wrap, fold the top and bottom over the filling. Then gently pull one side over and tightly tuck against the filling before rolling once. Finish wrapping your roll and repeat.
Using the leftover veggies for a platter. Everything tastes delicious with the sauce! Don't be afraid to double dip ;)

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Cinco de Mayo: Savory Lentil-Stuffed Tamales (GF Vegan)

Yields: 10 tamales | Serves: 3 | Prep time: 30 minutes | Cook time: 45 minutes

Basics:
10 Corn Husks, soaked
Kitchen String (optional)
3 sheets of Aluminum Foil

Dough:
2 cups Corn Flour (Masa Harina)
1 tsp aluminum-free Baking Powder
1/2 cup extra virgin Coconut Oil*
1 1/2 cups Vegetable Broth
5 drops of Liquid Smoke
1 tsp Veggie Bouillon**

1/2 tsp Celtic Sea Salt

Stuffing:
1 cup cooked Lentils
1/2 can yellow Corn
1/2 can Green Chilies
1 tsp Veggie Bouillon
4 drops Liquid Smoke
2 cloves Garlic, minced
1/4 red Onion, minced
Dash of ground Cumin
Dash of sweet Paprika

Sides:
1 cup dry white Basmati Rice
1 can of Mixed or Black Beans
1/2 can diced roasted Tomatoes
1/2 can chopped Green Chilies
1/2 can yellow whole Corn
Dash of Ceylon Cinnamon
Dash of Red Chili Flakes
2 cloves Garlic, minced
1/4 red Onion, minced
1/2 cup fresh Cilantro
1/2 Lime, juiced

* The oil may be omitted and replaced with blended creamed corn for a lower fat version!

** I use Better Than Bouillon brand's Vegetable Base. It is vegan and organic. The consistency is like jelly and it comes in a glass jar. All the products I use in this recipe are low-sodium or no salt added. You can adjust to your tastes of course.

Before beginning, make sure you have an oven-safe deep dish rectangular pan and wire rack that you can use for steaming your tamales.
Soak 10 corn husks in warm water. Rinse 1/2 cup of dry lentils and boil in a small pot for 10 minutes or used canned lentils, alternatively.

Meanwhile, let's begin the stuffing! Put a non-stick pan over medium heat and add 1 tsp of veggie bouillon with some water. Chop your onion and garlic, add to the pan and sauté until fragrant. Open your cans of corn and green chilies; drain and rinse the corn. Stir half of each into the pan with your spices. Drain the lentils and add two cups to your pan. Stir in the liquid smoke and remove from heat.

Now, to make your dough, add all the dry ingredients to a large mixing bowl. Melt 1/2 a cup of virgin coconut oil by microwaving for 30 seconds. The solid oil will expand so use just under half a cup OR replace with an equal amount of blended creamed corn. Add your veggie bouillon and liquid smoke to the veggie broth and microwave for just over a minute. Meanwhile, thoroughly mix the coconut oil or creamed corn into the dry ingredients. Finally, stir the veggie broth into the dough until paste-y.

Remove the corn husks from the water and squeeze off excess liquid. Lay on paper towel or cutting boards. Make sure the husks are laying lengthwise vertically. Use a large spoon to scoop a ball of dough onto each husk. Place the ball in the center and press down with your fingers. You want to leave an inch or two on the top and bottom of the husk. The dough can go close to the edges to help your tamale stay shut after rolling. The dough shouldn't stick to your fingers are should make a nice oval shape, about 1/4-1/2 inch thick.

Now, spoon 1-2 tablespoons of the filling into the center of each dough pocket. Flatten slightly with your fingers, but make sure it runs lengthwise. To fold, bring either the right of left side of the corn husk towards the center of the tamale. Then, pull the opposite side up so it brings the dough together. Tuck one side under the other and wrap the husk around snugly. Now fold the ends over and flip the tamale over. Repeat for all 10. You can tie them with kitchen string, if desired.

Preheat your oven to 400F. Add you wire rack to the deep pan. Make sure the rack is at least an inch off the bottom. Add enough water to cover the bottom, as much as possible without touching the rack, and a few drops of liquid smoke. Place the tamales on the wire rack. Cover the pan with 3 layers of aluminum foil. Place in the oven and steam for 40 minutes.

To make the sides, soak your rice for 30 minutes while the tamales cook. Then, drain and add to a small pot with enough water to cover the top of the grains and the juice from your diced tomatoes. Boil for 6 minutes. In the pan you used for your stuffing, add your minced garlic and onion. Cook until soft, then add the remaining corn, chilies and lentils. Stir and add your spices. Drain and rinse a can off beans, add to the pan. Stir in half the can of tomatoes and half a lime worth of juice. Chop some cilantro and toss in the end.

Serve with guacamole and vegan queso fresco, if desired. Try not to eat them all yourself!
Enjoy :)

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