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Hallacas Vegetarianas: Vegetable Tamales with Tomato-Chile Sauce | Recipe by GreenChef Matthew Kenney
Posted By Matthew Kenney On March 31, 2009 @ 1:00 am In Full Recipe List,Recipes / Main Courses,Recipes / Raw | No Comments
Hallacas Vegetarianas: Vegetable Tamales with Tomato-Chile Sauce (raw, vegan) Recipe by GreenChef Matthew Kenney
Recipe from the Entertaining In The Raw Recipe Book by Matthew Kenney
These tiny tamales, wrapped in a strand of corn dyed with beet juice, are so charming that they would be delicious filled with air—yet, the filling has a very silky body and deep flavor that is surprising, given the lack of heavy fats or dairy.
Serves 4 to 6 people
For the Filling:
1 quart corn, divided
1 1/4 cups minced tomatoes
1 1/2 cups minced red bell pepper
6 tablespoons sun-dried tomatoes, soaked
1 1/4 cups pine nuts, soaked 1–2 hours
1 1/4 cups cashews, soaked 1–2 hours
1 teaspoon sea salt
3/4 teaspoon nutritional yeast
2 tablespoons minced red onion
2 tablespoons stemmed and chopped fresh cilantro
1 clove garlic, peeled and minced
3/4 cup fresh lime juice
Photographer: G Monkie
For the Sauce:
2 cups sun-dried tomatoes, soaked 1 hour
1 ancho chile, soaked 10–15 minutes
1 Roma tomato, diced
1/2 shallot, chopped
2 tablespoons fresh lemon juice
1/4 cup olive oil
4 teaspoons raw agave
2 teaspoons salt
Pinch chile pepper flakes
For the “Sour Cream”:
1 cup cashews, soaked 1–2 hours
1/2 cup water
1/4 cup olive oil
4 1/2 teaspoons fresh lemon juice
3/4 teaspoon salt
For the Assembly:
12–18 corn husks
1 cup beet juice
Corn husk “strings” (strands torn from ends of husks
Ancho chile powder
Filling Place 2 cups corn, the tomatoes, and the red bell pepper in a bowl; set aside. In a food processor, blend the remaining corn and ingredients until very smooth. Pour into the bowl with corn, tomatoes, and red bell pepper, and mix well with hands. Store in refrigerator.
Sauce Squeeze water from sun-dried tomatoes and ancho chile. Place all ingredients in a Vita-Mix and blend until smooth. Store in refrigerator.
“Sour Cream” Blend all ingredients in Vita-Mix until completely smooth. Store in refrigerator.
Tear 24–36 strings from corn husks and place in a bowl with beet juice. Place strings on dehydrator screens for 20 minutes to dry. Soak corn husks in water 30 minutes and dry well. Place 2–3 tablespoons tamale filling in the middle of each husk and tie both edges with strings. Place 3 tamales on each plate. Serve with sauce and “sour cream.” Sprinkle with ancho chile powder.
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