Feb 132013
 

Tamale is a Spanish dish made of cornmeal mush wrapped in leaf wrapper and filled with vegetables or fillings of your choice. Tamale Pie on the other hand is synonymous to the Tamale dish except the dish is baked with cornmeal mush as the pie crust topped with vegetables & cheese or other way around with vegetables or filling topped with the cornmeal mush. The variations with topping and the kind of filling extends as far as one’s imagination. The fact that there is infinite possibility to making tasty unique dishes is quite intriguing for me. I’ve tasted Tamale Pie in a cafeteria where I was working before. I didn’t expect the recipe to be this easy to replicate. Thanks to A couple cooks -simple whole food I adapted their recipe to suit my taste and demands of more protein in my diet.

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As many of you are aware that “Quinoa” the new health craze is every vegetarians super food and is highly appreciated as a good source of complete protein. Apart from Quinoa this dish also receives protein from pinto beans and broccoli. As I’m writing the post, the above few sentences made me feel like a science teacher or nutrition specialist. But believe me when I say if you are a mom on the look out for well-balanced meal then you automatically qualify and these statements burst from your mind so naturally. Off to the recipe, this one casserole dish is perfect for parties too. Have fun and don’t forget to leave a feedback if you happen to try. Enjoy!!!

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Step-by-Step Pictorial:

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Boil 3 cups of water in a medium saucepan. In another bowl, combine 1 cup of water and 1 cup of cornmeal and salt. Pour the cornmeal mixture into the boiling water. Stir constantly. Cook until thickened stirring frequently. Cover and cook for another 5 minutes in low heat setting. In another pan, heat oil, add ginger garlic paste and saute for a minute. Add chopped vegetables (carrots, zucchini, broccoli, corn, red bell peppers) and canned, drained, rinsed pinto beans. Stir until well combined. Add salsa, cumin powder, dried oregano, and salt. Continue stirring until the moisture from salsa and cooked vegetables evaporates.

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Add cooked quinoa and chopped mint+coriander leaves. Stir well until well combined. Switch off the flame. In either a 9×9 baking casserole dish or small oven proof dishes spread the cooked cornmeal mush as a single layer on the bottom of the dish. Add the cooked vegetable mixture on the top and spread evenly with the back of the spoon. Top with cheese and remaining mint+coriander leaves. Bake in preheated 350 F oven for 20 minutes and the cheese has nicely melted. Remove from oven and cool for about 5 minutes. Serve with sour cream (I served with Fage— another protein source), salsa, and guacamole, hot sauce on the side. Enjoy!!!

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Vegetable Tamale Pie

Ingredients

  • Cornmeal for Cornmeal mush/Polenta -- 1 cup
  • Quinoa (cooked) -- 1 cup (about 1/2 cup uncooked)
  • Pinto Beans -- 1 can (16 oz) washed, rinsed, and drained
  • Chopped Vegetables of your choice (I used carrots, zucchini, broccoli, and red bell peppers) --- about 2 cups
  • Frozen Corn -- 1/2 cup
  • Salsa -- 1 cup
  • Ginger Garlic Paste -- 1 Tbsp
  • Cumin Powder -- 2 tsp
  • Red Chilli Powder -- 1 tsp
  • Dried Oregano -- 1 tsp
  • Salt -- 1/2 tsp
  • Mint and Coriander Leaves (finely chopped) -- 1/2 cup
  • Shredded Mexican Cheese Blend -- 2 cups
  • Fage or Sour cream for serving (optional)
  • Hot Sauce, Salsa, Guacamole for serving (optional)

Instructions

  1. Boil 3 cups of water in a medium saucepan. In another bowl, combine 1 cup of water and 1 cup of cornmeal and salt. Pour the cornmeal mixture into the boiling water. Stir constantly. Cook until thickened stirring frequently. Cover and cook for another 5 minutes in low heat setting.
  2. In another pan, heat oil, add ginger garlic paste and saute for a minute. Add chopped vegetables (carrots, zucchini, broccoli, corn, red bell peppers) and canned, drained, rinsed pinto beans. Stir until well combined. Add salsa, cumin powder, dried oregano, and salt. Continue stirring until the moisture from salsa and cooked vegetables evaporates.
  3. Add cooked quinoa and chopped mint+coriander leaves. Stir well until well combined. Switch off the flame. In either a 9x9 baking casserole dish or small oven proof dishes spread the cooked cornmeal mush as a single layer on the bottom of the dish. Add the cooked vegetable mixture on the top and spread evenly with the back of the spoon. Top with cheese and remaining mint+coriander leaves.
  4. Bake in preheated 350 F oven for 20 minutes and the cheese has nicely melted. Remove from oven and cool for about 5 minutes. Serve with sour cream (I served with Fage--- another protein source), salsa, and guacamole, hot sauce on the side. Enjoy!!!
http://sizzlingveggies.com/challenges/avant-garde-cookies/vegetable-tamale-pie/

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This is for the Avant Garde Cookies Group. Check out AnushaRadhikaKavi, Priya, Priya Mahadevan, Roshni and Veena the other cookies in my voyage.

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  9 Responses to “Vegetable Tamale Pie”

  1. Looks like you went to town for week 1….. looks scrumptious……. whatte pie!!! and i like that cute red container

  2. totally love it.. even the name sounds exotic

  3. Awesome! I don’t know what else to say!! Mindboggling pictures & superb recipe! 😀

    Btw.. pls edit my link to > http://foodomania.com/category/specials/agc-recipes/

  4. Omg, pie looks wholesome and absolutely inviting.

  5. That’s one delectable pie Jay. I totally agree with becoming a nutrition specialist as a mom and yes it does comes naturally to one. My thoughts are abuzz with replacements and substitutes now.

  6. Found you through Pinterest. I pinned one of your muffin recipes and cant wait to try making them as well as this recipe 🙂 I just couldn’t find the quinoa on the ingredient list. How much did you use? Thanks!

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