Yields about 25-30

¼ ea. yellow onion, chopped in 1 in. pieces
2 ea. garlic cloves, peeled
4 ea. dried New Mexico chiles, stems/seeds removed
5 ½ cups water
5 cups organic masa, dry
3 ¼ tsp. salt
1 tsp. baking powder
¾ cup organic refined coconut oil
4 cups baby spinach leaves
1 ea. red bell pepper cut in ¼” strips
1 ½ cups corn kernels
2 ea. garnet yams cut in ¼” x ¼” x 3 inch pieces
2 cups grated vegan cheese, any flavor (we like VioLife brand)
1 bag of dried Corn Husks-soaked in warm water to soften

1. Heat cast iron skillet on medium high and roast onion, garlic cloves and chiles so they char lightly. Turn so no burn.

2. Place in blender with water and puree.

3. In a large bowl mix masa with salt and baking powder.

4. Slowly mix in water/chile mixture until combined well.

5. Add coconut oil ¼ cup at a time and combine well. Texture should be on soft side.

6. Spread in center of open soaked corn husk appropriately and fill with veggies and cheese. Some husks are smaller and you may need to overlap two together.

7. Fold like a small burrito, keeping one end open.

8. Steam for about an hour in a tamale steamer or a pot with metal colander at bottom and filled with water to just touch bottom of colander. Cover pot with lid and check occasionally to make sure water doesn’t evaporate, you may  need to add a bit more at times.



1 can chickpeas, drained
1/3 cup Vegenaise (vegan mayo)
1/2 ea. carrot, finely chopped
2 Tbsp. chopped red onion
2 Tbsp. chopped dill pickle
2 Tbsp. fresh chopped dill
1 Tbsp. lemon juice
1 tsp. Old Bay Seasoning
1 tsp. chopped nori seaweed
1/4 tsp. salt
1/4 tsp. black pepper

1. Place all ingredients in bowl and mash or place in food processor until well blended.



Serves 6-8

While the recipe calls for a cast iron skillet to cook it in it works great on a grill too!

1 ea. head cauliflower, trimmed but small leaves intact
8 -10 cups water
1 1/2  tsp. salt

1/4 cup + 2 Tbsp. lemon juice
3 ea. garlic cloves, minced
3 Tbsp. sunflower oil
2 Tbsp. chopped cilantro       
2 tsp. ground cinnamon
1/2 tsp.salt
1/8 tsp. ground allspice
1/4 tsp. ground cardamom
1/8 tsp. ground nutmeg

1/3 cup tahini
3-4 Tbsp. ice water
1 tsp. salt
1/4 cup pomegranate seeds
2 Tbsp. Pomegranate molasses
2 Tbsp. toasted pine nuts
2 Tbsp. chopped Italian parsley
Sprinkle dried rose petals

1. Bring water and salt to boil in large pot and place entire cauliflower head in pot and simmer about 8 minutes until stem slightly softened.

2. Drain cauliflower head and cut in half

3. Mix 1/4 cup lemon juice with 2 cloves minced garlic, oil, salt, cilantro and dried spices.

4. Rub spice mixture all over cauliflower head halves.

5. Heat a cast iron skillet on stove top (grill is great for this as well) and sear the cauliflower halves until crispy and part blackened. If not crisping well add a little more oil as depends on size of cauliflower.

6. In a small bowl whisk tahini with ice water, 2 Tbsp. lemon juice and 1 tsp salt.

7. Plate the cauliflower and drizzle over tahini mixture.

8. Top with pomegranate seeds, drizzle the pomegranate molasses and top with pine nuts, chopped parsley and dried rose petals.