TAMALES!! As a vegan living in Los Angeles, you’d think there would be more vegan tamales around. Nope. But that’s okay, because this recipe solves all of our tamale woes. Indeed they do require ample time for preparation–there’s no getting passed that. On the sunny side, this recipe leaves you plenty for freezing to enjoy at any time, at just a quick steam away. The first time I made tamales, it wasn’t the time that got to me–it was the actual assemblage and “perfecting” of each tamale. I was tying each end of the tamale with peeled corn husk, that would soon break off as I tied it. I worried far too much about the way I rolled the tamale, often having to start over because I felt I ruined it. New rule: Don’t worry about perfect! With tamales, it’s okay to be a little messy– they will turn out wonderfully and most of all DELICIOUS.
Okay, about THIS tamale. The savory blend of sautéed spinach, caramelized shallots, ricotta compliment the sweet flavors of the yams and butternut squash perfectly. There’s just enough of each ingredient in every bite to make you say damn (in your head or aloud). On the health side, you’re looking at an iron, vitamin k and a boost from the spinach, fiber, potassium, and tons of vitamin c from the butternut squash, as well as the anti-fungal, antibacterial shallot.
These are perfect for sharing, parties, holidays, or for a special dinner at home served with some rice and beans or solo. Enjoy!