EATS:
* orange XL-juice w/ loads of vitamin C
* mini cheesefree pizza w/ mushrooms
* baked potato wedges
* XL-sweet beverage
* very veggie hot & sour soup w/ loads of kale & rice noodles
* banana, walnuts/almonds & few slices of peach
Combine:
2 C oat flour (benderized rolled oats)
1.5 t baking soda
1 t salt
1/3 C brown sugar
1 t vanilla
1 soft banana or 1/2 avocado
1/2 C apple sauce
1/2 C almond milk
1/4 C walnut pieces
1/8 C vegan chocolate chips
Bake at 350 degrees on parchment papered cookie sheets for 15 minutes.
CORN HUSKS:
Soak dry corn husks in water to soften them. We will use them to encase the tamales while steaming them. (If husks are unavailable try using parchment baking paper.)
FILLING: (set these aside after preparation)
* Saute onions, garlic, tomato, squash (I used yellow & green), corn, cubed potato (may need to pre-bake potatoes a bit) in the following liquid – veggie broth, tomato salsa & a bit of water.
* Cooked/canned pinto or black beans (no added oil)
* Brown rice (I add some salsa while cooking)
DOUGH:
Combine corn flour (masa harina, it’s basically corn flour treated with lime), enchilada sauce (I just use canned version, red or green), saltfree veggie broth, fresh avocado & water (as needed) to form a soft peanutbutter-like consistency.
Now spread this buttery dough on husks with the back of a spoon, place small amount of filling on top, then wrap like a burrito. (Check out this youtube masa spreading video demo that I found online.)
And here’s zippity-quick video showing us how to fold tamales in their corn husks. (Very similar to my method, but instead of using string I simply fold the top down.)
Now steam over water, not *in* water (on stove top pot w/ steam basket, or double boiler, or pressure cooker) for aproximately 2 hours. (In pressure cooker I set to “steam”, close the vent & go for approximately 1.5 hrs)
And don’t forget to remove husks when you eat them!