|Mexican Comfort Food|
Once we started learning more about vegan food and the use of meat substitutes like seitan a whole new world opened up for us, and Peter Berley’s book The Modern Vegetarian was instrumental in changing how we cook. Masa harina is a finely ground flour made from whole, dried, cleaned field corn and is sold widely in ethnic food shops or over the internet.
|Unwrap and Enjoy|
This is one of my all time favourite meals, the dumpling like masa harina is comforting and the filling of seitan is the perfect spicy compliment. Serve with beans, tomatillo salsa, avocado and tofu sour cream for a taste of heaven.
Adapted from The Modern Vegetarian Kitchen by Peter Berley
Seitan Stuffed Tamales
Before you begin the recipe you should soak 8 corn husks in water overnight, alternatively you can wrap the tamales in foil to steam them.
For the dough
3 cups masa harina
3 cups water
4 tbsp extra virgin olive oil
3/4 tsp salt
For the stuffing
2 tbsp extra virgin olive oil
1/4 cup firmly packed finely chopped green bell pepper
1 tsp freshly ground cumin
1/2 tsp dried oregano
1/4 tsp ground chipotle chili or cayanne pepper
1 tbsp tomato paste
1/4 pound seitan, preferably homemade but also available in health food shops
1/4 tsp sugar
- Put the masa harina in a mixing bowl. In a small saucepan over high heat, bring the water, oil and salt to a boil. Pour over the masa harina and mix well with a wooden spoon to form a soft, smooth dough. Cover the dough with a clean damp cloth or plastic wrap and set aside.
- Warm the oil in a small skillet over medium heat. Add the green pepper, cumin, oregano and chili. Saute for 2 minutes. Stir in the tomato paste and seitan and saute for 2 to 3 minutes. Using a rubber spatula, scrape the stuffing into a small bowl and season with brown sugar and salt to taste. The stuffing should be well seasoned to off set the relatively bland dough.
- Divide the dough into 8 equal size balls and press the centre with your thumb, drop in a tablespoon of the filling and close the dough back up.
- Take a corn husk and gently dry it off, place the tamale in the centre and wrap roll up the husk around it wrapping it like a Christmas cracker, use kitchen string to tie both ends. Repeat for all of the tamales.
- Place the tamales in a steamer and steam for 45 minutes, making sure that the water does not run dry. You can place a penny in the water so you can hear if it’s time to add more.
|Wrapped and Steaming|