Vegan Green Chili Lentil Tamales Recipe 445 Food

VEGAN GREEN CHILI & LENTIL TAMALES RECIPE - (4.4/5)

Steps:

• Soak the corn husks in a large bowl of warm water while preparing to cook the tamales. Heat the oven to 400°F. In a large skillet, heat the olive oil over medium high heat. Toss the garlic into the hot oil, then add the onion and cook for about a minute. Toss int he lentils, bouillon cube and cumin. Stir to mix well. Add the green chili and corn. Remove from the heat and set aside. In a large bowl, mix the masa, baking soda, and salt together. Add the coconut oil. Stir well. Add the bouillon flavored water to the mix. Add more water, if needed, to make the masa a soft, spongy dough. Smooth the masa onto your largest corn husks until about 1/4- to 1/2-inch thick. You want it to cover about a 3-inch square of the husk, if possible. Place 1 to 2 tablespoons of the lentil filling into the center of the masa dough. Fold the sides of the corn, then fold the top and bottom of each husk down. Set the tamale bottom-side-down in a large roaster pan, fitted with the rack on the bottom of the pan. (If you need to wrap the tamales rolled in smaller corn husks with a second or third husk, or even tie some of them together with a small piece of husk, go for it! This is an imperfect science!) Once all of your tamales are ready, pour approximately 2 cups of water into the bottom of your roasting dish. Make sure the water doesn't touch the tamales, they should be propped safely on the rack. Cover the pan tightly with several sheets of aluminum foil, then place in your preheated oven and cook 35-45 minutes, or until the tamale dough appears to have cooked. Remove the tamales from the oven and allow them to set untouched for 15-20 minutes before serving. Serve with pan-sautéed zucchini and enjoy! CROCKPOT INSTRUCTIONS: Pile wrapped tamales in a crockpot, cover and cook on high 5-6 hours, or until the tamale dough is set. Remove the lid 15 minutes before serving, unplug the crockpot and allow them to cool and set before feeding your masses.

VEGAN GREEN LENTIL CURRY

Steps:

• Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric and cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.

VEGAN LENTIL CHILI

Steps:

• Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.
• Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
• Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.

VEGETARIAN LENTIL CHILI

Steps:

• In a large pot, combine undrained tomatoes, rinsed and drained beans, 3 cups water, green peppers, onions, dry lentils, chili powder, and garlic powder.
• Bring to boiling; reduce heat.
• Simmer, covered, 30 minutes, stirring occasionally.
• Stir in tomato sauce, tomato paste, and 1/8 tsp black pepper; heat through.
• Serve with cheese and tortilla chips, if desired.

THREE BEAN AND LENTIL GREEN CHILI

Steps:

• Combine the tomatillos, garlic, onion and jalapeño in a food processor. Blitz until a chunky sauce forms, about 30 seconds. Add the lime zest and 1/2 cup cilantro. Blitz again until combined and broken down, 15 to 20 seconds.
• Heat a 6-quart Dutch oven or other large heavy-bottomed pot over medium-high heat. Drizzle in 1 to 2 tablespoons olive oil, to taste, and carefully pour in the tomatillo mixture. Cook, stirring occasionally, until fragrant and some of the liquid has absorbed, 7 to 8 minutes. Liberally season with salt and pepper.
• Turn the heat down to medium low and add the bay leaf, vegetable broth, cannellini beans, chickpeas, navy beans, lentils, cumin, coriander and a pinch each of salt and pepper. Stir together, cover and cook on a low simmer for 20 minutes, stirring occasionally so the bottom doesn't burn.
• Remove the lid and cook until the lentils are tender and the chili has thickened slightly, 5 to 10 minutes. Remove from the heat and squeeze in the juice from 1 of the zested limes; cut the other lime into wedges, for serving. Taste for seasoning and add more salt or pepper, if needed.
• Spoon the chili into bowls, top with sliced avocado, cilantro and lime wedges.

VEGETARIAN TAMALES

Steps:

• In a food processor blend corn and cheese until corn is in nearly a meal consistency.
• Add butter, Masa flour, salt, sugar, pepper and baking powder and process until the mixture is loosely mixed.
• Add broth and mix until just smooth.
• Place about 2 tbsp of mixture into soaked corn husk or parchment paper.
• Fill with some cheese, slices of roasted chili pepper and tomatoes.
• Close parchment paper or corn husk around filling, trying to cover filling with Masa flour mixture. If you have trouble closing or have too much filling try using less in your subsequent tamales.
• Roll wrapper closed, roll and fold over ends and set aside.
• Once they're done they can be refrigerated or frozen, or placed immediately in steaming tray above boiling water for about 30 minutes, or until Masa flour mixture is set.

GREEN CHILE CHICKEN TAMALES

Steps:

• Filling Directions:.
• Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day - I find that over-night is perfect.
• Preheat boiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet and broil until tomatillos blaken in spots, turning once (about 5 minute per side). Transfer tomatillos and any juices on sheet to processor and cool.
• Add chiles and garlic to processor and blend until smooth puree forms.
• Heat oil on medium sauce pan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often.
• Add broth and reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes.
• Season with salt and mix in chicken and cilantro (can be made 1 day ahead, cover and chill).
• I usually double this portion of the recipe and freeze half, it holds very well in the freezer.
• Dough Directions:.
• Using electric mixer, beat shortening (with salt and baking powder if using) in large bowl until fluffy.
• Beat in fresh masa or masa harina mixture in 4 additions.
• Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, two tablespoons at a time to soften.
• Fill bottom of pot with steamer insert with enough water (about two inches) to reach bottom of insert. Line bottom of insert with some softened corn husks.
• Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. This isn't necessary, I only do it when I want to make the tamales look "pretty".
• Open 1 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2-3-inch plain border at narrow end of husk.
• Spoon heaping tablespoon filling in strip down center of dough square. Fold sides of husk towards center and the narrow bottom end up so that the chicken mixture is "contained" in the center of dough and husk. This is where you can tie them with a strip of husk, but I find it isn't necessary. Leave wide end of tamale open.
• Stand tamales in steamer basket, open end UP. Repeat with more husks, dough and filling until all filling has been used. If necessary, to keep tamales upright in steamer, insert pieces of crumpled foil between them.
• Bring water in pot to boil, cover and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes.
• Let stand 10 minutes.
• Can be made 2 days ahead. Cool one hour, cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.