Vegan (or not) Tamale Dinner

We made this delicious meal out of random ingredients in the kitchen. It could be made a variety of ways, but this meal can be dairy, sugar, and gluten free.

We did add cheese to the tamale, as you can see in this picture. We didn't have any, but sour cream would also be a good addition.

What you are looking at is a green chile tamale, with the sweet corn salsa (see previous blog for recipe), "mexican" rice, and mixed vegetables.


Corn and Green Pepper Tamale:

I bought these, from a local company called Primavera:

http://www.primaveratamales.com/index.php

Somewhat expensive, but good.  If I were planning ahead I would make them myself (tamale blog to come).

I steamed the tamales while I made the rice and vegetables.

Vegtables:

Since I was using what we had around, the veggies are stir fried green beans, zucchini, fresh corn from the cob. I cooked them in coconut oil, and added a touch of Braggs Aminos.

Rice:

Dice one tomato and half an onion.  Fry in 1-2 tablespoons coconut oil.  Add 1-2 tablespoons of Cumin. Add 2 cups water (two parts water to one part rice) bring to a boil and add 1 cup rice.   Keep at a boil, if water evaporates before rice is done add more water and bring to a boil.  This would also be good using one part water and one part chicken broth.

I generously heaped the sweet corn salsa over the tamale.  Add cheese or sour cream if you eat dairy.