Hallacas Vegetarianas: Vegetable Tamales with Tomato-Chile Sauce | Recipe by GreenChef Matthew Kenney

matthew kenny recipe vegetable tamales with tomato chile sauce Hallacas Vegetarianas: Vegetable Tamales with Tomato Chile Sauce | Recipe by GreenChef Matthew Kenney

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

matthew kenney interview green chef 06 Hallacas Vegetarianas: Vegetable Tamales with Tomato Chile Sauce | Recipe by GreenChef Matthew Kenney

Photographer: G Monkie

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