Vegan Tamales!

Ok, I made these tonight because I have been craving that yummy tamale goodness, but did not want all the Crisco or fat in them. I found this recipe and switched it up for more flavor, it turned out so awesome so much better than when I made them last time with the reduced fat Crisco. I got them done in two hours so plan to get them mixed a while before dinner. I made 10 and still had alot of masa mix and beans left over so I would assume you could squeeze out probaly 20 at least so plan accordingly.

5 C veg broth
1 Tbs salt
3 Tbs Olive oil (maybe less maybe more)
6 cups Masa (do not substitute corn meal it wont turn out)
1 Package corn husks

Extras for the inside I added soy cheese, and hot sauce along with the filling

Filling
2 cans black beans
1/2 package frozen corn
1 onion chopped
3 cloves garlic chopped
little water

Submerge corn husks in hot water until ready to use
Heat up broth until just warm add salt, oil, and masa, mix until a dough forms it should be just moist enough to make a ball that sticks together

Saute onion until translucent add garlic, little salt, then beans and a little water
bring water to a boil so you know the beans are softened
turn heat down and mash beans and onion add corn and mix

To assemble
Take a corn husk out of water make sure there is no grit on it
spread about 1/2 to 1 cup masa on husk and spread out with your hand on the upper 1/2 of the husk so the pointed part is empty
put about 1 Tbsp filling, hot sauce, and cheese
roll left then right flip up the pointed part and tie with a peice of string or corn husk
continue until they are all done
place tamales in a collander with boiling water with the open side of the tamale up, you can layer multiple layers but you need to put a layer of corn husks at the top covering all tamales
cover with a lid and steam for 1 hour to 1 and 1/2.
to check if they are done peel a peice of corn husk back if the masa does not stick to it you are good to go!

I covered ours with salsa verde because after all that cooking I was too lazy to make sauce, but next time I will try a sauce and post it. Happy Vegan Eats!

General Bex Tofu

If anyone has ever eaten at Marco Polo in Salem and tried their General Tsao Fake Chicken, you will know why I have searched and tried to perfect this recipe. One of my all time favorite dishes I am pleased as punch to present this to you all. Enjoy!


1 box extra firm tofu

Egg substitute for one egg (or 1 egg white if not vegan)

Olive oil (for frying)

¾ cup cornstarch

1 bunch green onion chopped
1-2 Tbs minced fresh ginger
2 cloves minced garlic

2/3-cup veggie broth

2 Tbs soy sauce

3 Tbs sugar (or sugar substitute)

Red pepper to taste (I use about 3 Tbs in the tofu then you will need another 3 Tbs at least for the special topping)

1 Tbs white vinegar

Steamed broccoli

Rice



general Bex Tofu Cont.
1. Drain tofu at least 10 min with weight on top of tofu, cut into 1-inch chunks.

2. Mix the egg replacer for 1 egg adding 1 extra Tbs of water. Or add 1 Tbs of water to 1 egg white.
Dip tofu into egg mixture and place in a bowl.
3. 
Sprinkle corn starch onto tofu mixing well making sure corn starch does not clump, it will be messy don't worry
4. .
Heat oil or oil spray in pan on med/hi heat and fry tofu each side until golden.


5. Heat 1 Tbs olive oil in seperate pan add green onion, garlic, ginger, and red pepper for about 2 min. Make sure it does not burn so stir the whole time.
6. 
Add veggie stock, soy sauce, vinegar, and sugar. Mix 1 Tbs corn starch with 2 Tbs water, and add to sauce.
7. Sauce should almost immediately thicken into jellied consistency. 
Add tofu and coat evenly.
8. 
Steam broccoli with a little fresh garlic.
Serve on a bed of rice with lots of broccoli 



Ratatoilli

This is so amazingly good and versatile. It really is better the next day. I serve it so many ways, with crusty french bread, in calzones, on pasta, Nick loves it when I add lasagna noodles in it also.
It is a little time consuming but once the chopping is over all you have to do is wait for it to bake. Start in the afternoon if you want it for dinner.

1 yellow onion
5 cloves garlic
about 1 Tbs thyme
Kosher salt
pepper

1 red pepper sliced super thin
2 zucchini slice super thin
1 eggplant sliced super thin (I use a japanese eggplant and a serated knife works best) after slicing lay on a paper towel and sprinkle kosher salt pat dry after 10 min this takes away the bitter taste
3-4 roma tomatoes sliced thin
fresh basil chopped

Pre heat oven to 375

Saute up the chopped onion until translucent with a little olive oil, add garlic until fragarant add thyme salt and pepper
set aside
In a large baking dish (keep in mind this shrinks down while cooking by about half)
put a layer of onion/garlic mix
Put one layer of each in the following order
eggplant, zucchini, red pepper, tomatoes, sprinkle basil, little salt, pepper.
On the last layer alternate above so you can see all the different colors (like a fan design)
On the top drizzle a little olive oil over the top, cover with foil and bake for about 2 and 1/2 to 3 hours.
So yummy enjoy!

Vegan Recipes!

Finally y'all can get my yummy recipes! let me know if you have questions everyone. ENJOY!
My bread recipes are coming promise xoxo

Yoga Tea

This tea is super good for your immune system and is really great warm or cold.

20 peppercorns whole
15 cardamom pods split (just smash them under a knife and they pop open)
15 cloves whole
3 whole cinnamon stick
8 ¼ inch slices of ginger fresh
2 quarts water
2 bags or 2 tablespoons back tea (decaf or caffine)

1. add cloves into the boiling 2 quarts water for 2 min.
2. add the rest of the ingredients except black tea and take to a simmer
3. simmer for ½ hour to three hours, the longer you simmer it the more potent it is, I simmer it for 2-3 hours
4. add the black tea and turn off heat let steep 5 min.
5. add soymilk and honey to taste and enjoy

Thai Green Curry

This is a super yummy, cold busting dinner. I loved ordering this out and now I rearranged it so I can still enjoy this amazing dish with no meat and less fat! The spices in this really do bust out any cold symptoms you may have. Perfect on a cold winter night.

Green Curry Paste
You can make this homemade but it’s a lot of work and if you have a cold, who wants to work, am I right or what. But do taste it if you are using an authentic green curry paste in a tin use ¼ tin. If using the “Thai Kitchen” curry available at Fred Meyers use only 2-4 TBS, you can always add more if you want more spice.

1-2 Cloves garlic chopped
About 1 TBS chopped ginger
½ Tbs chopped lemongrass (optional if you have it around, tastes fresher)
½ yellow onion
1 can low fat coconut milk
1-2 cans veggie broth
1 package extra firm tofu cut into triangles
1 can bamboo shoots sliced in matchsticks
1 zucchini chopped
1 green pepper chopped
1 cup mushrooms sliced
olive oil spray or olive oil for sautéing
You can also add any other veggies you wish i.e. broccoli, peas, baby corns etc.
Green onion for garnish
Basmati or Jasmine rice prepared

Put triangled tofu into a hot well sprayed pan cook until bottom is browned, turn over then add onion on top and around to sauté onion until translucent
Add garlic, Ginger, and lemongrass sauté until fragrant 2 min about. Stirring constant to not burn. Add curry paste and mix around for about 30 sec. add mushrooms, green pepper, and bamboo sauté for 2 min add coconut milk and stir to mix then add veggie broth to desired thickness. Simmer for about 25 min. until zucchini is soft and green pepper is wilted down. Serve on top of rice and garnish with fresh chopped green onion. YUM!

Tofu and Dumplings

This is a remake of one of my favorite dinners as a kid, Chicken and Dumplings. It tastes almost identical and is perfect on a cold night.

1 medium yellow onion (diced)
1 brick extra firm tofu (cubed)
2 carrots (peeled and chopped)
3 celery stalks (chopped)
Reduced fat Bisquik
Water for Bisquik
Vegetable broth (3 cans or 1 box)
Salt+pepper to taste
2 cloves garlic (pressed)
Olive Oil
1. Toss cubed tofu with about 1 Tbs. evoo, salt+pepper, and 1 clove garlic)
2. Place coated tofu on a baking sheet at 400° until browned (15 min)
3. Brown onion in Evoo
4. Boil carrot, celery, onion, and garlic in veggie broth until softened (10 min)
5. Add tofu and bring to a boil
6. Mix about 2-3 cups Bisquik with enough water to make a thick batter
7. With a spoon, drop spoonfuls of batter over the boiling veggie mix
8. Simmer on low uncovered for 10 min. then covered for 10 min.
9. Let cool 5-10 min add pepper on top then dish up!