Tamale Pie

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.