Vegan Lentil Tamales

 Vegan Lentil Tamales

Vegan, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Nut Free, Yeast Free Soya Free

Endometriosis Safe, Crohns & Coeliac Safe

This is the start of my Endometriosis safe recipes for those beautiful ladies in Trinidad.

Ingredients:

1oz Fine Cornmeal 

Warm water Enough to make a dough

Pesto (Recipe Here)

Home Cooked Lentils

Handful Spinach

2 Tsp Dijon Mustard

2 Tsp Mixed Dried Herbs

1/2 Tsp Ground Pepper

This Tamale is Extra Large compared to normal Tamales, I think they are nice either way but smaller are my favourite.

Drizzle a little Extra Virgin Olive Oil onto a piece of foil and rub it all over.










Add your herbs and pepper and mix.











Grab a bit of the cornmeal mix and make little balls out of the mixture place one onto your greased foil.

You can use a rolling pin for this bit but i just use my palms and fingers to flatten out the dough.

Next with a knife spread your dijon mustard onto your base.

Now spread your pesto onto your base.

Add your spinach and lentils.

Now for the folding, It should come away from the foil because you greased the foil but in case it doesn't just use a knife to gentily persuade it away from the foil.

 Fold over the corners to create a parcel.

If you have any gaps not to worry just flatten out another bit of dough and smooth ontop of your gap.












Now you have your whole tamale thinly covered it is now ready to be wrapped.

Originally Tamales are wrapped in leaves but since i only have foil that will do fine.

Fold both sides in and over-lap them, next take the top and bottom pieces of foil and fold the over make sure no holes are showing you don't want the Tamale to get wet.





Tie around the middle like a parcel, add to a pan of boiling water for 25-30 minutes.

Be careful un-wrapping your Tamale it will be hot.

Take 2 Tsp Stock in a small pot.












Add 6 Tsp hot water and mix together.

Pour over your Tamale.


Hope your all ok?

x x x