Mexican Delight Show – 10096

TAMALES

Filling:

2 c walnut gluten, ground or any veggie ground meat
1 tsp paprika
1 tsp cumin
½ tsp garlic powder
1 tsp onion powder
Sea salt to taste

Masa Dough:

1 c corn meal
1 c unbleached white flour
1 tsp sea salt
1 tsp onion powder
½ tsp garlic powder
1 T Beef-like seasoning
1/3 c canola oil
1 c water

CORN HUSKS:  Prepare corn husks the same way as it is on the instructions
FILLING:  Mix all ingredients by spoon in a mixing bowl.  Set it aside.
MASA DOUGH:  Mix all ingredients by spoon in a mixing bowl.
TAMALES:  Spread masa dough evenly over husks.  Place 1 tablespoon of filling mixture in center.  Roll and place in steamer.  Cover and steam for 30 minutes.  Freezes well.  Very delicious!

TACO

2 c walnut gluten, ground or any ground veggie meat
½ T soy sauce, unfermented
1 tsp paprika
1 tsp cumin
½ tsp garlic powder
1 tsp onion powder
Shredded lettuce
Diced tomatoes
Shredded vegan cheese
Taco shells

Mix walnut gluten, soy sauce, paprika, cumin, garlic powder, & onion powder in a large oiled pan.  Cook until lightly brown.  Fill the taco meat filling, lettuce, tomatoes & vegan cheese in order in a baked taco shell.  Enjoy!!!

BAKED SPANISH RICE

2 c cooked brown rice
1 (8oz) can tomato sauce
½ tomato, chopped
1 green onion, chopped
1 T soy sauce, unfermented
¼ tsp sea salt
½ tsp garlic powder
½ tsp onion powder
1 tsp olive oil
2 tsp nutritional yeast flakes

Mix all ingredients in a bowl.  Spray oil in a pie dish.  Put rice mixture in a pie dish.  Bake at 350 degrees for 20 minutes. Delicious!

CHALUPAS

1 (16 oz) can fat-free refried beans
Shredded lettuce
Diced tomatoes
Shredded vegan cheese
Sliced black olives, optional
Tostadas

Heat the refried beans in a pan until warm.  Spread the warm refried bean on a tostada.  Add shredded lettuce, diced tomatoes, shredded vegan cheese, & black olives in order. YUMMY!

WHOLE WHEAT FLOUR TORTILLAS

1 c whole wheat flour
1 c unbleached white flour
½ tsp sea salt
1 T soy milk powder
1 T nutritional yeast flakes
¼ c olive oil
¾ c hot water

Mix all ingredients except olive oil and hot water in a bowl.  Gradually add hot water and olive oil.  Mix them as little as possible.  Divide into 10 golf balls size and roll out each.  Cook in the hot non-stick pan until lightly brown on both sides.  Delicious!

CAROB “CHOCOLATE” ICE CREAM

1 (13.4 oz) can coconut milk
1 pkg tofu, firm, Mori-Nu, silken
1/3 c carob powder
½ c turbinado sugar or Agave Nectar
¼ tsp sea salt
1 tsp vanilla

Blend all ingredients in a blender until smooth & creamy.  Pour in an ice cream maker.  Serve when it gets thicken.  You may pour into small containers.  Freeze them.  Thaw in a microwave oven for 30-45 seconds.  Stir well before serve.  Very delicious!