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Meatless Monday:Tamale Pie and Carolina Kale

March 22, 2010

I’m trying to return to my A-game tonight for Meatless Monday. For the past few weeks I haven’t been able to pull it together, so tonight I am planning to make Moosewood Restaurant’s Tamale Pie and Carolina Kale with Corn Relish from their Lowfat Favorites Cookbook. 

For those of you who have not heard of Moosewood Restaurant–they make a great line of vegetarian cookbooks as well as some pre-prepared foods that can be found in health food stores.

I love Moosewood recipes because they are spicy and flavorful as well as familiar enough that most non-vegetarian types will still enjoy them.  When I was a student at the University of  Rhode Island, we had an awesome little restaurant that served a variety of their soups on a daily basis. I lived on those delicious soups for most of my 3 years there!

The Tamale Pie recipe  is ridiculously long, so I am cheating by linking to another blogger’s post that contains the recipe– it is filled with black beans, zuchini, bell peppers, tomatoes, and onion and topped with a cornbread crust and a light dusting of cheddar is optional.  There is a beautiful photo on the site as well. Served with fresh cilantro and low fat sour cream it makes a fantastic meal.

Moosewood Restaurant’s Carolina Kale

Serves 4-6

  • 1.5 lbs Kale, collards, or mustard greens
  • 2 c chopped canned tomatoes and their juice
  • 1c minced onion
  • 1.5 tsp ground cumin
  • 2 garlic cloves, pressed or minced
  • 1 tsp Tabasco
  • 1/2 tsp salt
  • ground black pepper to taste.

Wash greens and remove large stems and any discolored laeves. Slice crosswise into 1/4 inch strips.

Combine tomatoes, onion, cumin, garlic, tabasco, and salt in saucepan. Cover and cook on medium heat for 5 minutes. Add the greens and cover. Gently simmer, stirring frequently for 10-15 minutes until greens are tender.

Corn Relish

(Makes 4 Cups)

  • 1.5 c frozen corn kernals or fresh
  • 1c finely chopped celery
  • 1c finely chopped red and or green bell peppers
  • 1 c finely chopped red onion
  • 1/3 c brown sugar
  • 1 c white or cider vinegar
  • 2Tbs prepared yellow or Dijon Mustard
  • 2 garlic cloves (pressed)
  • 1 fresh chili seeded and minced or Tabasco sauce to taste (optional)

Combine corn, celery, bell pepper, red onion, brown sugar, vinegar, mustard, garlic, and chile (if using) in an uncovered saucpan. Bring to boil on high heat and then reduce and simmer 15 minutes or longer if desired–up to 45 minutes for very tender veggies and thicker sauce.  Serve at room temp. Stored covered/in refrigerator recipe keeps for 4 days.

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