Vegan and Vegetarian Tamales | No Lard and From Scratch
Greetings! Learn how to make vegan and vegetarian tamales from scratch! Lard free and delicious!
NOTE: if you don't have access to masa quebrada, you can make your own masa using corn flour as described in this video!
00:00 Intro
00:23 Soak Corn Husks
00:53 Prepare Tamale Fillings
04:09 Preparing the Masa
06:04 Assembling Tamales
07:18 Cooking Tamales
INGREDIENTS FOR 100 TAMALES
- 2 one pound bags of corn husks
VEGETARIAN FILLING (Makes 50)
- ½ lb jalapenos, seeded and sliced
- 6 medium tomatoes, chopped
- 3 lb Monterrey Jack cheese
- 2 bunches of epazote
VEGAN FILLING (Makes 50)
- 1 lb mushrooms, sliced
- 2 large zucchinis, cut into squares
- 2 poblano chiles
- ¾ onion, chopped and divided
- 3 cloves of garlic, minced
- 2 tsp vegetable oil, divided
LARD-FREE MASA FOR TAMALES
- 12 pounds (5 ½ kg) of masa quebrada
- 6 ½ cups of vegetable oil
- 5 ⅔ tbsp baking powder
- 2 to 3 tbsp of salt (or to taste)
#vegantamales #tamalesfromscratch #vegetariandishes #veganchristmas
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Quiche ala Cavalcade
A quiche is a savory egg custard pie complete with a flaky crust. You can add all kinds of ingredients to a quiche, so it is a good way to use up little extra things you may have in the fridge. In this version, I include cooked bacon, cheese, sauteed onion and fresh parsley to the mix. You can enjoy this warm along with a side salad for a complete light meal. It's perfect anytime of day!
It is important to blind bake or pre-bake the crust a little before putting in the egg filling. This will insure the bottom of the pastry will cook and not be soggy.
Use a recipe for a single crust pastry for a 9 or 10 inch pie. You will want to use a deep-dish style pie plate for this recipe. Here's my recipe, which is for a double crust pastry. The half I don't use I wrap well in plastic wrap and freeze for future use.
2 cups flour
1/2 tsp salt
pinch of sugar
2/3 cup cold shortening (you can use a butter, vegetable shortening or a combination)
7-8 TBSP ice cold water
In a large bowl combine flour, salt and sugar. Add shortening and cut in with pastry blender until flour looks like course meal or small gravel. Sprinkle in 4 or 5 TBSP of the cold water and toss with a fork. Sprinkle in remaining water and continue tossing until mixture comes together into a single mass. It should hold together when squeezed. Form into a ball, cut in half. Refrigerate for at least 30 minutes. You will need to roll out one half of the pastry for this recipe. Wrap and freeze remaining half for future use.
Preheat oven to 425 degrees. Roll out pastry and line pie plate. Finish edge by fluting or crimping with fork. Dock the pastry (prick it all around with a fork) or place parchment paper or aluminum foil over pastry and top with pie weights or dried beans or raw rice. You want to prevent the pastry from puffing up when it bakes prior to putting in the filling. I actually dock the crust and use pie weights, but you could use either method. Bake pastry for 12-15 minutes just until it begins to turn lightly golden. Remove from oven and set aside. Remove any pie weights or parchment/foil.
6 eggs (room temperature)
2 cups milk (room temperature) do not use skim milk
1/2 lb bacon, cooked until rendered and crisp and then crumbled
1 1/4 cup shredded cheese (I used a cheddar-jack blend)
1/2 cup sauteed onions (you could also use sliced scallions)
2 TBSP fresh parsley, minced (plus more for garnishing top of quiche when serving)
1/2 tsp salt
1/4 tsp pepper
a pinch or two of nutmeg
Reduce your oven temperature to 325 degrees. In a large bowl combine eggs, milk, salt, pepper and nutmeg. Combine well using whisk or beater. Add bacon, cheese, onion and parsley. Stir into egg mixture. Transfer to pastry lined pie dish. Put on center rack of oven for 40 minutes, or until the center of the quiche is set and top is lightly golden. A thin knife inserted into the center should come out clean. Remove quiche from oven and transfer to cooling rack. Allow to cool 15-20 minutes before cutting. Garnish top with additional minced fresh parsley.
Chicken Cordon Bleu Recipe • A Great Classic! ???? ???????? - Episode 120
Bonjour my friends! In this episode I'll show you how to make my Chicken Cordon Bleu recipe. ????????????????????
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit! ????
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5 Easy Desserts For One - You will want dessert everyday!
Five easy desserts for one person that you can be enjoyed as a guilty pleasure anytime or at the end of dinner!
If you love these cooking for one ideas, you will love 3 Simple Dips For One For Your Netflix Binge Night -
00:00 Intro
00:14 Small Batch Brownies
01:23 Key Lime Pie
02:59 Deep Dish Chocolate Chip Cookie
04:42 No Bake Cheesecake
06:12 Mini S’mores Dip
07:05 Outro
Detailed recipes for each dessert in the video:
Small Batch Brownies:
Key Lime Pie:
Deep Dish Chocolate Chip Cookie:
No Bake Cheesecake:
Mini S’mores Dip:
Egg White Recipes:
Desserts for One Playlist:
Other Dessert Recipes For One here:
Flan For One:
Mini Oatmeal Chocolate Chip Skillet Cookie:
Mini Boston Cream Pie:
???? The Ultimate Cooking For One Cookbook:
⭐ Cookware items used can be found on One Dish Kitchen's Store page:
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How To Make A Classic Pecan Pie
#msbrendadee
THIS DESSERT IS ALWAY WELCOME TO ALMOST EVERYONES DINNERS OR PARTIES. ENJOY!!!!
Pecan Pie Recipe
1 Cup Sugar
3 Eggs
1 Cup Corn Syrup
2 Tbs. Butter
1 tsp. Vanilla Extract
1 pinch of salt (omit if you use salted butter)
1 1/2 Cups of Pecan
1 Deep Dish Pie Crust
Mix sugar, eggs, and butter together.
Add salt, vanilla and pecans. Mix throughly.
Pour pecan mixure into uncooked Pie Crust.
Bake in a 350 degrees preheated oven for 60-70 mins. Until middle no longer jiggles.
Let cool on wire rack.
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