Dia de los Muertos. Vegan Recipes

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1 Dia de los Muertos Vegan Recipes

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5 Aquafaba Royal Icing 3 ounces aquafaba (garbanzo brine) 4 cups powdered sugar 1 teaspoon vanilla Using an electric mixer beat the aquafaba until foamy, add the vanilla then the sugar and beat on high speed for 7-10 minutes or until smooth.

6 Masa for Tamales Masa : 4 cups organic masa harina 2 teaspoon baking powder 1 teaspoon salt ¾ cup refined coconut (melted) or sunflower oil 3-4 cups water 1 package dried corn husks, soaked in hot water In a large mixing bowl combine the masa, baking powder, and salt, mix well. Add the water, then the oil and and sfr to blend scrapping the sides. Mix well then let the dough rest for minutes. As the masa absorbs the liquid it will expand, add a few tablespoons of water at a Fme unfl the dough is firm but spreadable.. Take the soaked husks and spread the prepared masa in the center leaving the edges free for folding and sealing. Add a large spoonful of filling then roll up and Fe the tamale using strips of the husks or string to Fe and secure the ends. Place upright in a steamer and steam on medium heat for 45 minutes to an hour or unfl the dough is firm and no longer sfcks to the husks. Remove from the steamer and serve. What makes a tamale vegan? Tamales are tradi3onally made with lard and lard is pork fat. Lard is also found in Mexican baked goods. Using refined coconut oil or vegetable oil gives tamales and baked goods the moistness of lard without the cholesterol.

7 Tamale Fillings: Veggies zucchini corn onion cilantro carrots sweet potatoes black beans roasted chilis mushrooms Vegan Meats vegan beef crumbles vegan chicken seitan carnitas soyrizo Vegan Cheeses jack pepper jack cheddar Sauces red sauce green sauce mole

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10 Red Chili Sauce 10 dried New Mexico chilies 1 tablespoon olive oil 1 cup finely chopped onions 2 garlic cloves, minced 2 cups vegetable stock Sea salt and pepper to taste Step 1 Toast the dried chilies in a preheated 350 ⁰ oven for 3-4 minutes or in a heavy skillet on medium high. Heat the chili s unfl they puff up and become fragrant, be careful not to overheat them and watch them carefully, they can burn quickly. Step 2 Fill a large pot halfway with water and bring to a boil. Turn off the heat then place the roasted chilies in the hot water and submerge them by weighfng them down with the lid of a smaller pot that will hold them under water. Let sit for minutes. Clean the chilis ayer soaking by removing the stems, seeds, and membranes. Rinse the chilies and place them in a blender jar and set aside while preparing the remaining ingredients.

11 Green Tomatillo Sauce 24 tomafllos, husked and stemmed 4 serrano chilies, seeded and chopped 1 white onion, chopped 4 cloves garlic 2 cups loosely packed fresh cilantro 2 tablespoons lime juice Salt and pepper to taste Combine the tomafllos, serrano chili, onion and garlic in a saucepan. Add enough water to cover, bring to a boil and simmer for 10 minutes or unfl the tomafllos are tender. Drain and transfer to a blender, add the cilantro, lime juice, salt and pepper. Blend unfl smooth, this sauce can be served warm or cold as a salsa. If the flavor is too tart add a bit of sugar.

12 Central American Tamales I batch prepared masa 4 teaspoons cumin 2 tablespoons achoite 1 green pepper diced 5-6 cloves garlic, sliced thinly ½ onion sliced into half moons ½ bunch cilantro, rinsed and stems ends cut ½ head cabbage, sliced thinly 2 medium russet potatoes, peeled and sliced thinly 2 cups white rice, thoroughly rinsed and drained 2 tablespoons sunflower or high heat oil Fresh or frozen banana leaves

13 Dessert Tamales 6 cups prepared masa harina without salt 1 1/2 cups crushed pineapple and juice 2 cups sugar or to taste 24 maraschino cherries dried corn husks, cleaned of debris and soaked in warm water un3l pliable (about 20 minutes) Mix sugar, and pineapple into masa by hand. It's messy but efficient. Taste dough for sweetness. Add more sugar if necessary. The masa will lose some sweetness during the cooking process. Scoop about 2 tablespoons masa and place in center on the smooth side of 1 corn husk. Press 1 maraschino cherry into center of masa. Fold sides and bobom in. Tie with a strip of corn husk or string, if you like, or just leave folded. Repeat with remaining corn husks and filling. Cook tamales in a tamale steamer or in a convenfonal steamer. Line tray or basket with corn husks; place tamales on top. The tamales should not come in contact with the water. To prevent steamer from drying out, put a coin in the bobom of the steamer. You will hear it clinking as long as there is boiling water in the steamer. Steam tamales about 1 hour, they are done when masa no longer sfcks to the corn husks when tamales are unrolled.

14 Liz Gary Founder, New Options Food Group