Due to a few facebook requests, here's the Weird Al's Tamale Pie that Chef Tanya veganized at a Cooking Demo at Native Foods Cafe last Spring....Enjoy!
Tomorrow’s Tamale Pie
Serves 6-8
¼ cup olive oil
1 onion, chopped in ¼ inch pieces
3 garlic cloves, thinly sliced
1 red bell pepper, chopped in ¼ inch pieces
1 tsp. salt
3 cups cooked red beans
2 cups salsa fresca
1 Tbsp. chipotle juice
1 Tbsp. cumin
2 tsp. coriander
2 cups textured soy protein (optional)
1 ½ cup water
¼ cup soy sauce
2 cups corn meal
2 cups unbleached flour
4 tsp. baking powder
¼ tsp. sea salt
1 cup water
¼ cup vegetable oil
¼ cup maple syrup
4 oz. firm silken tofu (Mori-Nu)
1 small can chopped Anaheim chiles
3 cups Daiya Italian Shredded
1 cup cilantro leaves
½ cup chopped green onions
1 cup sliced black olives
1. Preheat oven to 375°.
2. Heat olive oil in skillet and sauté onions, garlic, red bell pepper and salt until lightly browned.
3. Add red beans, salsa fresca, chipotle juice, cumin and coriander and simmer for 10 minutes.
4. While red beans mixture is simmering, place textured soy protein, water and soy sauce in saucepan and bring to boil then remove from heat and cover.
5. In a bowl mix together the corn meal, flour, baking powder and sea salt.
6. In a blender place the water, vegetable oil, maple syrup and tofu and puree.
7. Fold into corn meal and flour mixture and add small can of chopped Anaheim chiles.
8. In a casserole dish spread textured soy protein on bottom and then top with red bean mixture.
9. Spread cornmeal mixture on top and bake for 20 min.
10. Remove from oven and top with cheese and bake another 10-12 minutes.
11. Garnished with cilantro, green onions and black olives.
12. Serve with great friends and a Mexican beer.
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