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Vegetarian gardeners?

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Vegetarian gardeners? Empty Vegetarian gardeners?

Post  PNG_Grandma on 12/26/2010, 2:39 am

I'm not a vegetarian, nor do I have any close friends who are...sooooo, I'm asking all of you, my SFG friends and fellow gardeners to please help me out here! What would a vegetarian put in a tamale??? We've started this little sideline thing of making tamales and have had quite a few requests for vegetarian versions...but those I've found by doing a quick "google" just don't sound so good. During this next growing season, and on through the summer I would like to plant and grow things I could actually use in our tamales. Help!?? I'm totally clueless on this one. thinking Thanks!
PNG_Grandma
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Location : Modesto CA, Central Valley, USDA Zone 9b, Sunset 14, AHS Heat Zone 8, whew!

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Post  Lavender Debs on 12/26/2010, 11:20 am

Don't go by what you like grams. I often watched the nose of omnivores wrinkle at the thought of vegetarian anything. Good ingredients make good food with or without flesh foods.

My first Vegetarian Enchiladas, the recipe that I returned to again and again were black bean enchiladas from Martha Rose Schulman’s first book. The secret is to NEVER use canned beans. I make them fresh and saucy in the Crockpot. If I have many omnivores at the table then I make them extra cheesy, that seems to help them past the idea of no meat. Seasoned vegetarians won't need so much cheese. I top the dish with cheese, sliced scallions and broken walnuts. There are seldom any left-overs. If you have vegans you will want a different strategy. I don’t just make the same thing without cheese.

If you like I'll post the recipe on Music of the Rain.

Debs….thinking that it is time to have this again on meatless monday
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Post  duhh on 12/26/2010, 3:05 pm

I had a friend who used to make them with the masa, green chili sauce and cheese. They were amazing!
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Vegetarian gardeners? Empty Re: Vegetarian gardeners?

Post  janefss2002 on 12/26/2010, 10:18 pm

Black Bean Tamales!

Our young adult daughter is vegetarian (and the spark for our organic attempt at SFG, and SFG in general). Black bean tamales are awesome! I haven't made them, but we have purchased them for years to share with her at holiday times. Here in Dallas area there are several places for us to buy from and time saver for me.

On that note, I do make up frozen packets of various beans for her and us, vegetarian style, with my pressure cooker. The packs equal a can of beans. This way, I know they are vegetarian (for her) and fat free (husband is insulin dep diabetic). She is in grad school with little free time and really appreciates the home grown or home processed goodies.

I digress. Go with the black bean tamales. Enjoy!

Consider this maybe:
http://eattheblog.blogspot.com/2009/07/vegetarian-black-bean-tamales.html
http://www.chow.com/recipes/13485-vegan-black-bean-tamales

Jane


Last edited by janefss2002 on 12/26/2010, 10:47 pm; edited 3 times in total (Reason for editing : clarification)
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Post  PNG_Grandma on 12/27/2010, 3:36 am

@Lavender Debs wrote:If you like I'll post the recipe on Music of the Rain.
@duhh wrote:I had a friend who used to make them with the masa, green chili sauce and cheese. They were amazing!
@janefss2002 wrote:Go with the black bean tamales. Enjoy!Jane
WOW! Thanks so much for all the information. Not sure I'll try goat tamales, but the black bean version sounds pretty good. I read the goat recipe and had to laugh at the comment about adding the warning..."do not eat the corn husks" !!! Hmmm, guess some people try!

I love green chili and cheese so I might have to try some of these too.
Thanks so much for the suggestions...exactly why I love this forum...I ALWAYS get an answer! I'll let you know how they turn out. hungry
PNG_Grandma
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Female Posts : 295
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Location : Modesto CA, Central Valley, USDA Zone 9b, Sunset 14, AHS Heat Zone 8, whew!

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Vegetarian gardeners? Empty Enchiladas not Tamlales

Post  mijejo on 6/17/2011, 7:52 pm

I have not made tamales, but I have made enchiladas vegetarian style. It is a great dish to use up leftovers. Depending on what I have on hand, I use rice, bell peppers (all colors), onions, (green, whole, leeks, etc.) shredded or cut up lettuce, (cabbage and bok choi), sometimes cheese. I add a little bit of enchilada sauce and roll them up. Then I pour more sauce on top. I bake until all is warm and the sauce is bubbling. I then may add sprinkled cheese on top and bake until it is melted. Then I garnish with bits of any/all of the veggies. Yum!
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