Recipes

The following whole food recipes are principally vegetarian, although ingredients can always be added or substituted to make them vegan, or even non-vegetarian. (See pantry basics for information on customizing these and other recipes to suit your needs).

Main Dishes

Side Dishes

Breads & Pasta

Corn Tamales
10 ears fresh corn, with husks
2C grated cheese
1C cornmeal (coarsely ground dried corn)
1/2C corn flour
1/4C diced green chilies
1/4C butter
1tsp sea salt
1tsp pepper

Shuck corn and set aside 12 husks. Wash the husks and lay flat in a dish of water to keep moist. Remove corn silk, cut off corn kernels and puree corn in a blender, then mix pureed corn, sea salt, pepper, butter, cornmeal and corn flour together to form a stiff dough; if too crumbly add a little butter and water. Line a greased casserole dish with corn husks, letting the ends hang over the edges of the dish. Spread a thin layer of corn mixture over the husks (enough to hold them down), sprinkle grated cheese and diced green chilies over top, then cover with remaining corn dough, fold husks over top and cover with remaining husks. Bake at 350 degrees for about 45 minutes or until firm but not dry.

* Note: some of the recipes have not been tested, as they were either obtained from memory (without measuring), from website visitors or other outside sources. If you find that another way works better, have comments, suggestions, or your own recipes that you would like to submit, feel free to email us.