| Mexican Delight Show # 10096 |
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3ABN Today
Cooking Program Recipes
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! |