Mississippi Hot Tamales

Makes about 36 tamales

 Sauce

• 12 C of veggie broth
• 2 t cayenne
• 3 T paprika
• 1.5T cumin
• 1 T oregano
• 7 T cornstarch
• No salt if using bouillon

Boil on stove to thicken before adding to tamale pot.

Filling

• 2 containers of dry oyster mushrooms or about 12-16 oz of your favorite plant-based meat
• 2T onion powder
• 1T garlice powder
• 1/4 C of chili powder
• 1T cumin
• Salt and black pepper to taste

Masa

• 4 C masa
• 4 t baking powder
• Around 6 cups of veggie broth

Rehydrate corn husks. Spread masa and add filling and roll. Many Mississippi places tie their tamales with string in sets of 3. Fill pot with tamales and the pour sauce over. Boil tamales in sauce for about an hour with the lid on. 

Serve with white bread, sweet coleslaw and Frank's hot sauce. Don't forget to drink the sauce when you are done. 

Vegan Pecan Pralines

 Pecan Pralines

3 C granulated sugar

3 C light brown sugar

1/4 t salt

6 T agave or corn syrup

2 C evaporated soy milk

1/4C butter

2 t vanilla, rum or bourbon

3 C pecans (toasted)

• Butter the sides of a heavy saucepan. Place sugar, salt, agave, milk and butter in the pot at medium heat. Pot needs to be at least 2X as big as the amount of ingredients. Otherwise, it will boil over.
• Boil and whisk constantly until it reaches 236 degrees. It takes about 25 minutes.
• Turn off heat and set aside for 10 minutes.
• Stir in pecans and vanilla.
• Immediately, spoon onto parchment or wax paper while it is still hot. You want it to be shiny and spread out. If it cools too much, it won't have a shine and will look like poop!

Soleil Sourdough Recipe

 Soleil Sourdough Recipe

Starter 100g (fed with equal weight flour and water)

Bread Flour 450g

WW flour 65g

Water 350g

Salt 14g

1. Feed your starter - 10:30am

2. Wait 3.5 hours

3. Mix flour and water in a bowl. Cover. @2:00pm

4. Wait 20 minutes

5. Add starter and fold in. @2:20pm

6. Wait 10 minutes

7. Add salt and fold in. @2:30pm

8. Stretch and fold every 30 minutes. 3:00, 3:30, 4:00, 4:30 

9. Bulk rise for 3 hours - fold at 5:30, 6:30 

10. Shape loaf and bench rest for 30 minutes. 7:30

11. Shape loaf again and place in floured banneton. 8:00pm

12. Wait overnight 12 hours in fridge

13. Pre-heat oven with pizza stone and large pot for 1 hour. 500 degrees.

14. Invert dough onto pan. Score and bake with pot covering the dough. 500 degrees for 20 minutes with pot, 15 minutes with pot removed, 20 minutes door cracked open and oven off.

Techniques

Stretch and Fold

Shaping Your Loaf

Scoring

Ninja-Level Scoring

BBQ Base

Feremented in brine:


2 toasted anchos
2 toasted guajillos
3 cloves of garlic

Peppers are split, de-seeded and toasted in a cast iron skillet. Garlic is toasted with the skins on and de-skinned before fermenting.

All these are chopped rough and placed in the vessel with 10-12 fresh red chilis.

Use instead of tomato paste or ketchup for BBQ sauce.

Marinated tofu

Baked tofu marinated in soy sauce

30 minutes in oven
375 convect

Flip tofu at 20 minutes

Summer Watermelon and tri-ripened tomato Salsa

1 C of watermelon (small cubes)
1 C garden tomatoes chopped (I had one red, one orange and one green tomato)
1T chopped onion
1-2 T cilantro
One lime, juiced
pinch of salt

Optional: 2T of garden peppers. I added a few small garden peppers I had. Add hot ones if you like hot. Add sweet ones if you don't want it hot. Either works great.

Just chop and mix all the ingredients together. No cooking necessary.

Vegan Beyond Beef Tartare

Because there's not a recipe on the internet for this yet.

1 raw Beyond Beef patty
1t dijon mustard
1T shallot
1t cornichon
1t capers
1T parsley
3 shake of Tabasco hot sauce
3 shakes of vegan Worcestershire sauce
Salt
Pepper


Dice the shallot, cornichon, capers and parsely. Mix all the ingredients. Plate and serve with toast points. Serves 2 as an appetizer.