Guest guest Posted April 3, 2006 Report Share Posted April 3, 2006 I've had a craving for tamales for weeks! We have tons of good places around here (San ) but, of course, they have undesirable things in them like lard. So, I'm going to make tamales this upcoming weekend. I was thinking zucchini and corn tamales would be yummy. And black beans would be good. Hmmm...wonder if cabbage would be good paired with another veggie. Anyone have any other good veggie combos to suggest? I don't want to soy based tamales. Any ways I can make them more macrobiotic than just doing masa and veggies? I figure if I'm going to make tamales (a long which requires standing up for quite some time and makes my feet hurt!) I'm going to make a bunch, give some to friends and freeze some for later. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2006 Report Share Posted April 3, 2006 i'll take some please. any flavor. i've looked into making them before, and it just seemed like way too much work!seigman wrote: I've had a craving for tamales for weeks! We have tons of good places around here (San ) but, of course, they have undesirable things in them like lard. So, I'm going to make tamales this upcoming weekend. I was thinking zucchini and corn tamales would be yummy. And black beans would be good. Hmmm...wonder if cabbage would be good paired with another veggie. Anyone have any other good veggie combos to suggest? I don't want to soy based tamales. Any ways I can make them more macrobiotic than just doing masa and veggies? I figure if I'm going to make tamales (a long which requires standing up for quite some time and makes my feet hurt!) I'm going to make a bunch, give some to friends and freeze some for later. Yahoo! Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ countries) for 2¢/min or less. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2006 Report Share Posted April 4, 2006 and you'll be sending some here too right? R > > I've had a craving for tamales for weeks! We have tons of good places around here (San ) but, of course, they have undesirable things in them like lard. > > So, I'm going to make tamales this upcoming weekend. I was thinking zucchini and corn tamales would be yummy. And black beans would be good. Hmmm...wonder if cabbage would be good paired with another veggie. > > Anyone have any other good veggie combos to suggest? I don't want to soy based tamales. Any ways I can make them more macrobiotic than just doing masa and veggies? I figure if I'm going to make tamales (a long which requires standing up for quite some time and makes my feet hurt!) I'm going to make a bunch, give some to friends and freeze some for later. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2006 Report Share Posted April 4, 2006 But of course ;-) xoxo... Re: Macro Tamales > and you'll be sending some here too right? > R > > >> >> I've had a craving for tamales for weeks! We have tons of good > places around here (San ) but, of course, they have > undesirable things in them like lard. >> >> So, I'm going to make tamales this upcoming weekend. I was > thinking zucchini and corn tamales would be yummy. And black beans > would be good. Hmmm...wonder if cabbage would be good paired with > another veggie. >> >> Anyone have any other good veggie combos to suggest? I don't want > to soy based tamales. Any ways I can make them more macrobiotic > than just doing masa and veggies? I figure if I'm going to make > tamales (a long which requires standing up for quite some time and > makes my feet hurt!) I'm going to make a bunch, give some to friends > and freeze some for later. >> >> >> > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2006 Report Share Posted April 4, 2006 It's ground corn that has been treated with lime. It's not cornmeal. I do believe it's much finer, like a flour instead of coarse. Re: Macro Tamales duh, what's masa? > I've had a craving for tamales for weeks! We have tons of good places around here (San ) but, of course, they have undesirable things in them like lard. > > So, I'm going to make tamales this upcoming weekend. I was thinking zucchini and corn tamales would be yummy. And black beans would be good. Hmmm...wonder if cabbage would be good paired with another veggie. > > Anyone have any other good veggie combos to suggest? I don't want to soy based tamales. Any ways I can make them more macrobiotic than just doing masa and veggies? I figure if I'm going to make tamales (a long which requires standing up for quite some time and makes my feet hurt!) I'm going to make a bunch, give some to friends and freeze some for later. > > > > > > > ------------------------------------------------------------------- ----------- > Yahoo! Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ countries) for 2¢/min or less. > > ------------------------------------------------------------------- ----------- > YAHOO! GROUPS LINKS > > a.. Visit your group " VeganMacrobiotics " on the web. > > b.. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2006 Report Share Posted April 4, 2006 You don't want it premade. At least not here in San . Every premade package I've found has lard. Blech. Re: Re: Macro Tamales its is a kind of corn dough but instead of made from flour it is made from whole corn treated with a type of lime - not the fruit - calcium carbonate i think) or wood ash and then dried - it is in macro recipe books but in the US you can get it premade - lucky!you can also get the whole corn - here hard to get - we have the organic popping corn kernals - which I grind to make a fresh polenta when I can be bothered - amazing differencepurpleveg wrote: duh, what's masa? Ilanit Ms Ilanit TofB.A. (Psychophysiology/Psychology)Advanced Diploma Healing with WholefoodsPhD Holistic Nutrition (candidate)Little Tree Oriental Healing ArtsHelping you grow to new heights of wellbeingwith Oriental Traditions and Modern Nutritionilanit@...www.littletree.com.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2006 Report Share Posted April 4, 2006 I love ebay...I just found the book but can't purchase it because paypal is having issues! You met the authors? How is the book overall? (the cookbook fanatic) Re: Macro Tamales there is a great Tamales section in the Nourishment for Life cookbook by Don and Matesz. I think out of print but probably available somewhere onlineTamales aren't really known here and masa not available -some rancid version in some delis - but it looks more like corn flour. seigman wrote: I've had a craving for tamales for weeks! We have tons of good places around here (San ) but, of course, they have undesirable things in them like lard. So, I'm going to make tamales this upcoming weekend. I was thinking zucchini and corn tamales would be yummy. And black beans would be good. Hmmm...wonder if cabbage would be good paired with another veggie. Anyone have any other good veggie combos to suggest? I don't want to soy based tamales. Any ways I can make them more macrobiotic than just doing masa and veggies? I figure if I'm going to make tamales (a long which requires standing up for quite some time and makes my feet hurt!) I'm going to make a bunch, give some to friends and freeze some for later. -- Ilanit Ms Ilanit TofB.A. (Psychophysiology/Psychology)Advanced Diploma Healing with WholefoodsPhD Holistic Nutrition (candidate)Little Tree Oriental Healing ArtsHelping you grow to new heights of wellbeingwith Oriental Traditions and Modern Nutritionilanit@...www.littletree.com.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2006 Report Share Posted April 4, 2006 I don't have a real recipe. They are one of the things that I learned by watching a friend from Mexico. I'll jot down approximations this weekend for the masa while I'm making it. I season mine up quite a bit...I love the masa and a bland masa makes for yucky tamales. The filling is anything you want it to be! Re: Macro Tamales > RECIPE PLEASE!! Sounds so fantastic and yummy! > > >> >> I've had a craving for tamales for weeks! We have tons of good > places around here (San ) but, of course, they have > undesirable things in them like lard. >> >> So, I'm going to make tamales this upcoming weekend. I was > thinking zucchini and corn tamales would be yummy. And black beans > would be good. Hmmm...wonder if cabbage would be good paired with > another veggie. >> >> Anyone have any other good veggie combos to suggest? I don't want > to soy based tamales. Any ways I can make them more macrobiotic than > just doing masa and veggies? I figure if I'm going to make tamales > (a long which requires standing up for quite some time and makes my > feet hurt!) I'm going to make a bunch, give some to friends and > freeze some for later. >> >> >> > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2006 Report Share Posted April 4, 2006 my dad planted corn but it did not take.... though he got some pumpkins which were impressive! and now feijoas! Klara LeVine wrote: Now when you grow your own, that's really amazing!!! Klara Ilanit Tof - Signature Ilanit Ms Ilanit Tof B.A. (Psychophysiology/Psychology) Advanced Diploma Healing with Wholefoods PhD Holistic Nutrition (candidate) Little Tree Oriental Healing Arts Helping you grow to new heights of wellbeing with Oriental Traditions and Modern Nutrition ilanit@... www.littletree.com.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2006 Report Share Posted April 4, 2006 Lard?!! oh - gosh! What I saw here was the ground corn but it was called masa - so maybe had been treated with lime. and then dried and ground - it wasn't nice - I couldnt use it but my friend in perth does something with it... seigman wrote: You don't want it premade. At least not here in San . Every premade package I've found has lard. Blech. Ilanit Tof - Signature Ilanit Ms Ilanit Tof B.A. (Psychophysiology/Psychology) Advanced Diploma Healing with Wholefoods PhD Holistic Nutrition (candidate) Little Tree Oriental Healing Arts Helping you grow to new heights of wellbeing with Oriental Traditions and Modern Nutrition ilanit@... www.littletree.com.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2006 Report Share Posted April 4, 2006 Oh! Masa in the bag is fine! You can also buy it already mixed up and moist, that is the kind that has lard here. Re: Re: Macro Tamales Lard?!! oh - gosh! What I saw here was the ground corn but it was called masa - so maybe had been treated with lime. and then dried and ground - it wasn't nice - I couldnt use it but my friend in perth does something with it...seigman wrote: You don't want it premade. At least not here in San . Every premade package I've found has lard. Blech. Ilanit Ms Ilanit TofB.A. (Psychophysiology/Psychology)Advanced Diploma Healing with WholefoodsPhD Holistic Nutrition (candidate)Little Tree Oriental Healing ArtsHelping you grow to new heights of wellbeingwith Oriental Traditions and Modern Nutritionilanit@...www.littletree.com.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2006 Report Share Posted April 4, 2006 Email me some too with the recipe. B. .. purpleveg wrote: and you'll be sending some here too right? R I've had a craving for tamales for weeks! We have tons of good places around here (San ) but, of course, they have undesirable things in them like lard. So, I'm going to make tamales this upcoming weekend. I was thinking zucchini and corn tamales would be yummy. And black beans would be good. Hmmm...wonder if cabbage would be good paired with another veggie. Anyone have any other good veggie combos to suggest? I don't want to soy based tamales. Any ways I can make them more macrobiotic than just doing masa and veggies? I figure if I'm going to make tamales (a long which requires standing up for quite some time and makes my feet hurt!) I'm going to make a bunch, give some to friends and freeze some for later. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2006 Report Share Posted April 4, 2006 Here is one I downlloaded years ago (2001) B (in Houston a suburb of San ) ESSENCE OF EMERIL SHOW #EE093 VEGETABLE TAMALES 4 ears of corn, still in husk 6 to 8 parsnips 2 teaspoons oil 1/4 cup diced onion 1/4 cup diced red bell pepper 1/4 cup diced celery 1 teaspoon minced garlic Salt and pepper Roasted Chili Sauce (recipe follows) Remove corn from husk, leaving husk intact and discard corn silk. Cut kernels from cob and reserve; reserve cobs for next recipe. In a saucepan of boiling salted water cook parsnips until tender; drain and puree through a food mill. You should have 2 cups of puree. Heat oil in a skillet and saute onion, pepper and celery 1 minute. Add garlic and corn, season to taste and toss well. Fold vegetables into parsnips. Pull back leaves of husk, fill with vegetable puree and tie shut with a piece of string. Arrange a rack in a shallow pan or use a bamboo steamer. Place tamales in steamer and add enough water to steam, but not enough to get tamales wet. Cover tightly with a lid or with foil and steam 40 minutes. Serve drizzled with chili sauce. ROASTED CHILI SAUCE 3 Poblano peppers, roasted and peeled 3/4 cup chopped onion Corn cobs, from previous recipe 3/4 cup cream Salt and pepper In a saucepan combine all ingredients with 1/2 cup water, bring to a boil, reduce heat and simmer 8 minutes. Remove corn cobs, transfer to a blender and puree. Adjust seasoning with salt and pepper. Yield: About 1 1/2 cups. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved seigman wrote: I don't have a real recipe. They are one of the things that I learned by watching a friend from Mexico. I'll jot down approximations this weekend for the masa while I'm making it. I season mine up quite a bit...I love the masa and a bland masa makes for yucky tamales. The filling is anything you want it to be! Re: Macro Tamales RECIPE PLEASE!! Sounds so fantastic and yummy! I've had a craving for tamales for weeks! We have tons of good places around here (San ) but, of course, they have undesirable things in them like lard. So, I'm going to make tamales this upcoming weekend. I was thinking zucchini and corn tamales would be yummy. And black beans would be good. Hmmm...wonder if cabbage would be good paired with another veggie. Anyone have any other good veggie combos to suggest? I don't want to soy based tamales. Any ways I can make them more macrobiotic than just doing masa and veggies? I figure if I'm going to make tamales (a long which requires standing up for quite some time and makes my feet hurt!) I'm going to make a bunch, give some to friends and freeze some for later. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2006 Report Share Posted April 4, 2006 Just to show you what Wnedy was talking about with tamales made with lard. Here is some recipes and a chalange to make it MacRobotic. B. CHEF DU JOUR ZARELA MARTINEZ SHOW #DJ9160 RED CHILE TAMALE 1 cup Red Chile Sauce (Salsa), recipe follows 1/2 pound dried corn husks 1/2 recipe Basic Tamale Dough, recipe follows 1 1/2 cups cooked, shredded pork butt Make the salsa and set aside to cool to room temperature. Place the corn husks in a deep, large bowl, cover with boiling water, and let soak while you prepare the filling. Prepare the tamale dough, preferably using pork stock to moisten it. When it is light and fluffy, beat in 1/3 cup of the cooled salsa, mixing thoroughly to color the dough evenly. In a mixing bowl, combine the shredded pork with the remaining chile sauce. Fill, fold and steam the tamales as described in Filling and Steaming Tamales in the Oaxacan Pumpkin Tamales recipe, using about 1/4 cup of the shredded pork mixture in the center of the corn husk. Yield: 20 Tamales RED CHILE SAUCE 6 ounces large semi-hot dried red chiles, such as New Mexico or Anaheim Hot water 2 teaspoons Mexican oregano 3 garlic cloves 2 cups (approximately) water, chicken stock, or pork stock 2 tablespoons lard or vegetable oil 1 1/2 tablespoons flour 1 teaspoon salt, or to taste Heat a heavy skillet or griddle over medium-high heat. Meanwhile, remove stems and seeds from chiles while rinsing under cold running water. Place them on a griddle and toast, 3 or 4 at a time, just until the aroma is released, 30 to 60 seconds. Be careful not to burn them. Place the chiles in a bowl and cover with hot water. Let soak until softened, about 10 minutes. Drain chiles and discard liquid. Place chiles, oregano, 2 garlic cloves, and 2 cups of water or stock in the container of a food blender and process to a smooth puree. Add more stock if it is too thick for the blender. With a wooden spoon or pusher, work the puree through a sieve into a bowl, pushing and scraping to get all the solids blended. You may want to pour in a little more liquid to help strain the sauce through the sieve. In a heavy medium saucepan, heat lard over medium-high heat until rippling. Add remaining garlic clove and brown in the hot fat, pressing down with the back of a wooden spoon to release the flavor. Remove and discard garlic. Add flour to the hot lard and cook, stirring constantly, until golden. Add the strained chile puree to the pan and reduce the heat to low. It will splatter as you pour it in and be careful. Cook over low heat, stirring often, until raw taste is gone and flavor of chile is mellowed, about 10 minutes. Can be stored tightly covered in refrigerator for up to a week or indefinitely in freezer. Yield: 2 cups BASIC TAMALE DOUGH 3 pounds fresh Masa (ask for coarsely ground) or 4 1/2 cups Masa Harina and 4 to 5 cups warm Caldo de Pollo, plus more as needed 1 pound lard (preferably non-hydrogenated and without preservatives) 2 1/2 tablespoons salt If using fresh Masa, set aside. If using Masa Harina, place it in a large bowl and reconstitute by adding 4 cups warm stock. Beat with a wooden spoon or mix with your hands until you have a stiff, smooth dough like a medium-pliable bread dough. Use a little more stock if necessary, but the mixture should not be loose. Beat the lard in a large bowl with an electric mixer on medium speed until very fluffy and fully aerated, about 3 minutes. It may take longer if your mixer is not powerful (a heavy-duty machine such as a Kitchen Aid is best). The best alternative to a mixer is not a spoon but your bare hand; whip and beat the lard with a rapid folding motion until you feel it lightening, and continue to whip until it is fluffy and full of air. It should be as light as butter creamed for the lightest butter cake. Still mixing on medium speed, begin adding the Masa, a handful at a time. Stop to scrape down the sides of the bowl with a rubber spatula as necessary. Alternatively, beat in the Masa using your bare hand as a whipping and folding tool. If the mixture becomes too stiff to beat, add up to 1 cup tepid chicken or pork stock, a little at a time. When all the Masa has been incorporated, the mixture should be very light and delicate, the texture of buttercream frosting. Beat in the salt. The mixture is now ready to be spread onto corn husks, banana leaves, or other wrappers and steamed OAXACAN PUMPKIN TAMALES 1 pound banana leaves (thawed if frozen) For the corn dough: 1 recipe Basic Tamale Dough 2 cups cooked or canned pureed pumpkin or winter squash (drain slightly if watery) 1 1/2 teaspoons ground true Ceylon cinnamon, preferably freshly ground in a spice grinder, or1/2 teaspoon ground U.S. cinnamon 3 ounces Piloncillo, grated or crushed, or 1/2 cup firmly packed dark brown sugar 1 teaspoon salt, or to taste For the bean filling: 2 teaspoons aniseed 2 cups water 2 to 2 1/2 cups cooked or drained canned black beans 2 to 3 canned Chipolte chiles 5 to 6 garlic cloves, peeled 2 tablespoons lard Salt, to taste Unfold the banana leaves, being careful not to split them unnecessarily. Wipe them with a clean damp cloth. With kitchen scissors, trim the leaves into 12 to 14 rectangles about 14 by 11 inches. Save some of the longer trimmings. Pat dry and set aside. Place the dough in a large bowl and add the pumpkin, Ceylon cinnamon and grated sugar cane or brown sugar and salt, and beat with an electric mixer on medium speed until very light and fluffy, stopping to scrape down the sides of the bowl as necessary. The mixture, should be as light as buttercream. Make an anise infusion by boiling the aniseed in the water until reduced by half. Strain and reserve. Working in batches if necessary, puree the beans in a blender or food processor fitted with a steel blade together with the chiles, garlic and anise tea. Heat the lard or vegetable oil in a heavy skillet or wide, shallow saucepan over high heat. When very hot, add the bean puree, watching out for splatters. Reduce the heat to medium and simmer, uncovered, stirring to prevent sticking, until the liquid is evaporated. Season with salt. Cool to room temperature. To fill the tamales, place 1 or 2 banana-leaf rectangles at a time flat on the counter. Tear off some long, thin strips from the reserved banana-leaf trimmings to use as ties. Place a big handful (2/3 to 1 cup) of the Masa (corn mixture) in the center of the leaf. With a spatula or your fingers, spread it into an oval about 4 by 3 inches and 1/2-inch thick. Place about 1 heaping tablespoon of the bean filling in the center of the oval. Fold the right and left edges of the banana leaf toward the center to meet, overlapping a little to cover the filling, then fold the top and bottom edges toward the center to make a neat, flat package about 4 by 5 inches. Fasten by tieing with a thin strip of banana leaf. Place the tamales flat in the steamer, seam side up, arranging them in layers as necessary. Place some extra banana leaves on top to help absorb steam. Steam 1 hour over boiling water, replenishing with hot water as necessary. Yield: 12 to 14 tamales Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved seigman wrote: I don't have a real recipe. They are one of the things that I learned by watching a friend from Mexico. I'll jot down approximations this weekend for the masa while I'm making it. I season mine up quite a bit...I love the masa and a bland masa makes for yucky tamales. The filling is anything you want it to be! Re: Macro Tamales RECIPE PLEASE!! Sounds so fantastic and yummy! I've had a craving for tamales for weeks! We have tons of good places around here (San ) but, of course, they have undesirable things in them like lard. So, I'm going to make tamales this upcoming weekend. I was thinking zucchini and corn tamales would be yummy. And black beans would be good. Hmmm...wonder if cabbage would be good paired with another veggie. Anyone have any other good veggie combos to suggest? I don't want to soy based tamales. Any ways I can make them more macrobiotic than just doing masa and veggies? I figure if I'm going to make tamales (a long which requires standing up for quite some time and makes my feet hurt!) I'm going to make a bunch, give some to friends and freeze some for later. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2006 Report Share Posted April 4, 2006 ok, honesty time, my corn was planted too late in the season, also didn't get any, but did get seeds, which I will try to plant again this year, on time!!!! yup, my pumpkins were awesome, Tahitian Winter Squash, just finishing the last one now. I got seeds for lots of different kinds of squashes - sure hope I get even better success!!!! Klara Ilanit Tof wrote: my dad planted corn but it did not take....though he got some pumpkins which were impressive!and now feijoas!Klara LeVine wrote:> Now when you grow your own, that's really amazing!!!> Klara>Ilanit------------------------------------------------------------------------Little Tree Pty Limited, Melbourne, Australia (Little Tree). ® registered trademark, © copyright 2003. All rights reserved. This email message and attachments may contain information that is confidential to Little Tree. If you are not the intended recipient you cannot use, distribute, forward or copy the message or attachments. In such a case, please notify the sender by return email and erase all copies of the message and attachments. The sender of this email message does not allow the recipient to forward this email message or attachments in whole or in part by means of the internet. Opinions, conclusions and other information in this message and attachments that do not relate to the official business of Little Ttree are neither given nor endorsed by it. This email message and any attachments are subject to copyright.Ms Ilanit TofB.A. (Psychophysiology/Psychology)Advanced Diploma Healing with WholefoodsPhD Holistic Nutrition (candidate)Little Tree Oriental Healing ArtsHelping you grow to new heights of wellbeingwith Oriental Traditions and Modern Nutritionilanit@... www.littletree.com.au ------------------------------------------------------------------------ New Yahoo! Messenger with Voice. Call regular phones from your PC and save big. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2006 Report Share Posted April 4, 2006 Oh, it would be great to know how you do it. If you have time, I'm sure we'd all love to see a general sketch maybe with options for things to fill it with. It sounds so good. I've been on a bit of a mexican food kick with tacos and chili last week. yum. > >> > >> I've had a craving for tamales for weeks! We have tons of good > > places around here (San ) but, of course, they have > > undesirable things in them like lard. > >> > >> So, I'm going to make tamales this upcoming weekend. I was > > thinking zucchini and corn tamales would be yummy. And black beans > > would be good. Hmmm...wonder if cabbage would be good paired with > > another veggie. > >> > >> Anyone have any other good veggie combos to suggest? I don't want > > to soy based tamales. Any ways I can make them more macrobiotic than > > just doing masa and veggies? I figure if I'm going to make tamales > > (a long which requires standing up for quite some time and makes my > > feet hurt!) I'm going to make a bunch, give some to friends and > > freeze some for later. > >> > >> > >> > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2006 Report Share Posted April 5, 2006 Ha, ha, ...don't you go and start spelling it MacRobiotic, too! Lard is big in Mexican cooking. It's nice to see so many healthy recipes and vegetarian/vegan mexican cookbooks out now. We even have a wonderful restaurant here called Adelante and they serve amazing, fresh, healthy mexican food and homemade tamales without lard! They have a great selection of veggie tamales. Debbie's tamales are vegetarian and vegan http://www.donnastamales.com/ I've not had them but they look good! Re: Re: Macro Tamales Just to show you what Wnedy was talking about with tamales made with lard. Here is some recipes and a chalange to make it MacRobotic. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2006 Report Share Posted April 5, 2006 I'll share if you share! I want your chili recipe. Is it without tomatoes? Re: Macro Tamales > Oh, it would be great to know how you do it. If you have time, I'm > sure we'd all love to see a general sketch maybe with options for > things to fill it with. It sounds so good. I've been on a bit of a > mexican food kick with tacos and chili last week. yum. > > >> >> >> >> I've had a craving for tamales for weeks! We have tons of good >> > places around here (San ) but, of course, they have >> > undesirable things in them like lard. >> >> >> >> So, I'm going to make tamales this upcoming weekend. I was >> > thinking zucchini and corn tamales would be yummy. And black > beans >> > would be good. Hmmm...wonder if cabbage would be good paired with >> > another veggie. >> >> >> >> Anyone have any other good veggie combos to suggest? I don't > want >> > to soy based tamales. Any ways I can make them more macrobiotic > than >> > just doing masa and veggies? I figure if I'm going to make > tamales >> > (a long which requires standing up for quite some time and makes > my >> > feet hurt!) I'm going to make a bunch, give some to friends and >> > freeze some for later. >> >> >> >> >> >> >> > >> > >> > >> > >> > >> > >> > >> > >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2006 Report Share Posted April 5, 2006 Sharing is caring :-). I love trading recipes. AND speaking of canned beans!!! ha ha ha. this was a recipe I cheated on to achieve more desired harmony with my BF and to make something quick after work. He's non-macro, non-vegetarian and enjoys spicier foods... I took onion, carrot, celery, garlic and sauteed them, then I added the ??Eden?? or ??Westbrae?? blend of beans (pinto, kidney, and one other type) and the best quality chili seasoning that i could find that didnt have yeast or any preservatives in it (forgot the name of the brand -- bear-something), water, and some leftover tofu that needed to be used up and put these into the pot to simmer for about 30 minutes. I used the leftover spice the next day to season tempeh with and put that into tacos with a tomato-less cucumber/corn salsa, with tofu sourcream (homemade, and some vegan chz. It was yummy. > >> >> > >> >> I've had a craving for tamales for weeks! We have tons of good > >> > places around here (San ) but, of course, they have > >> > undesirable things in them like lard. > >> >> > >> >> So, I'm going to make tamales this upcoming weekend. I was > >> > thinking zucchini and corn tamales would be yummy. And black > > beans > >> > would be good. Hmmm...wonder if cabbage would be good paired with > >> > another veggie. > >> >> > >> >> Anyone have any other good veggie combos to suggest? I don't > > want > >> > to soy based tamales. Any ways I can make them more macrobiotic > > than > >> > just doing masa and veggies? I figure if I'm going to make > > tamales > >> > (a long which requires standing up for quite some time and makes > > my > >> > feet hurt!) I'm going to make a bunch, give some to friends and > >> > freeze some for later. > >> >> > >> >> > >> >> > >> > > >> > > >> > > >> > > >> > > >> > > >> > > >> > > >> > Quote Link to comment Share on other sites More sharing options...
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