Tamale Pie with salsa, tofu sour cream & cilantro
This past week, I came across a recipe for Tamale Pie in Dr John McDougall’s book, The Starch Solution. Admittedly, this is a diet I try to follow already, but reading the book was a rejuvenator for me and recommitted me–indeed, after just a couple days being back on track, I feel much better and have far more energy. The recipe in the book sparked me on my way to creating something very similar. Admittedly, I’ve been trolling recipes for a tamale pie worth the effort, but continued getting hung up on the fillings–sans a filling, this recipe set me on the way toward what I’d really been lusting after.
Tamale Pie
5 cups corn (fresh or frozen)
3/4 cups masa
1/3 cup vegetable broth
1/2 cup tofu sour cream (plus more for garnish as desired)
1/2 cup black beans
1/2 green pepper, chopped
1/2 poblano pepper, finely diced
10 jumbo black olives, chopped
- Preheat oven to 350 degrees.
- Blend corn, masa and broth in a food processor until smooth, scraping down the sides as needed (if too dry, add more broth teaspoon at a time).
- Stir in sour cream, beans, peppers and olives.
- Spread mixture in 8 or 9 inch baking pan.
- Cover with parchment paper and tinfoil.
- Bake for approximately 1 hour.
Serve as above topped with salsa and sour cream, or with some cashew cheese sauce… the possibilities are endless.
