For dinner last night I planned on making one of my favorite recipes from The Engine 2 Diet, Black Beans and Brown Rice Extravaganza. I like this recipe because it’s not only healthy and delicious, but quick. Just a little chopping and heating and viola – dinner’s ready.
As I was chopping tomatoes last night, however; it dawned on me that I forgot to make the rice. It was late, and I didn’t want to wait 45 minutes to eat, so I improvised. My first thought was to make burritos, but I didn’t have tortillas. Then I remembered that I’d picked up vegan tamales from the Gourmet Tamales booth at the San Clemente Farmer’s Market earlier in the day.
I pulled the Spinach Zucchini Tamale’s out of the freezer, followed the directions for micro-steaming them and they were ready in minutes. I put the tamales on a plate next to sides of beans and corn and then topped everything with loads of fresh veggies, olives and fresh made guacamole that I’d picked up from Whole Foods Market.
The meal was delicious! So much so, that I’ll be back to the farmer’s market next weekend for more tamales. I want to try all their vegan varieties.
Gourmet Tamales Vegan Varieties
- Spicy Black Bean
- Mushroom & Roasted Garlic
- Green Mole & Vegetables
- Spinach Zucchini
- Sweet Corn & Scallions
- Potato & Cilantro
- Garbanzos, Green Beans & Red Sauce
If you’re a SoCal local, you can find Gourmet Tamales at many San Diego and Orange County farmer’s markets and grocery stores. Or you can purchase them from their shop in Oceanside.
If you don’t live in southern California, try Donna’s Tamales. You can order them from FOODORO and have them shipped to anywhere in the United States. I’ve never tried them, but VegFamily reviewed them favorably.
For those of you outside of the US, I don’t know where you can get vegan tamales. If you do – please share!
10-Minute Healthy Tamale Dinner
2 cups frozen corn
2 cans black beans, rinsed and drained
1 to 11/2 cups vegetable stock
1 tablespoon Bragg Liquid Aminos
1 teaspoon chili powder
1 bunch cilantro, rinsed and chopped
2 large tomatoes, chopped
1 red bell pepper, chopped
½ cup sliced black olives
1 avocado or 1 cup guacamole
Cook the tamales according to package directions. Meanwhile, cook frozen corn on stove top according to package directions and in a separate pan, heat the beans with vegetable stock, Bragg’s and chili powder. Place the heated beans, corn and tamale’s next to each other on plates. Generously top the beans and tamales with cilantro, tomato, bell pepper and olives. Garnish with avocado, guacamole and/or salsa.
Note – You can get Bragg’s Liquid Aminos at Whole Foods Market and other healthy grocery stores.
I appreciate anyone who takes the time to say hello! I love receiving your comments and questions, so please contact me. Email: celestedimilla(at)yahoo(dot)com (pardon this funky spelling…it helps prevent spam).
The tamale photo is from the FOODORO website.