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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

A Memorable Vegetarian Thanksgiving Table from Mexico: Pumpkin Tamales and Saffron Rice

November 21st, 2012 · 3 Comments · Dinner, Holiday, Vegetarian

Savory Pumpkin Tamale for Thanksgiving

What is Thanksgiving all about? Giving thanks for what we have with family and close friends over a wonderful meal even if you are not eating turkey! I love the flavors of Thanksgiving like Pumpkin.  Anything made with Pumpkin, from pumpkin pie to pumpkin gnocchi or pumpkin pancakes and there are still plenty of pumpkins on the farmstands of the North Fork.

So if you like pumpkin and love tamales, try these at home for Thanksgiving along with your meal.  You will make vegetarians and non-vegetarians alike very happy.

Menu
Savory Pumpkin Tamales with queso fresco
Saffron rice
Haricots Verts almondine
Spicy Cranberry relish
10 ingredient vegetarian stuffing
Mushroom Gravy
Pear Crisp with Salted Caramel ice cream

Savory Pumpkin Tamales with queso fresco

Equipment: large stock pot
16 dried corn husks (soak in water until pliable)

Tamales
3 cups of Maseca or Masa Harina
1 cup of roasted cheese pumpkin (peeled)
1 teaspoon baking powder
1 tablespoon salt
2 teaspoons ground coriander (the seeds of the Cilantro plant)
1/2 whipped vegetable shortening
3 cups of vegetable stock (make night before/organic store bought ok)

Filling
1 cup of fresh corn off the cobb
2 lbs of queso fresco or Farmer’s cheese
2 cups of green salsa

Measure dry ingredients-mix well. Add pumpkin and shortening. Add broth a little at a time until you reach consistency of wet but not sticky. Cover with a wet towel and set aside.

Corn husks
strip ends to make ties for the tamales (need two per tamale)
arrange in rectangle and apply masa to the bottom.
add tablespoon of filling and roll. tie each end.

Steaming TamalesArrange the tamales in your pot with a steamer top. Steam tamales for 2 hours or until they are firm to touch.

Serve in their pouches on a platter. Place finger bowls of creme fraiche and more green salsa for garnish.

Saffron rice
Equipment: rice cooker

Ingredients: Arborio rice, saffron thread, tumeric, salt, olive oil, vegetable stock
Simple Saffron riceAdd three cups of Arborio rice to pot
Add two cups of vegetable stock
1/4 teaspoon of salt
1/4 teaspoon of saffron threads
1/8 teaspoon of Tumeric
1 tablespoon EVOO

Stir ingredients and push button — a rice cooker will perfectly steam your rice until done.

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3 responses so far ↓

  • 1 Kate // Nov 18, 2009 at 1:31 pm

    On Food Network Challenge the other night there was a Thankgiving Family Dinner competition, and a vegetarian family competed. Uninspired doesn’t even begin to describe the menu they put forth. They probably would have won with those tamales!

  • 2 Tweets that mention A Memorable Vegetarian Thanksgiving Table | Seasoned Fork -- Topsy.com // Nov 18, 2009 at 6:01 pm

    […] This post was mentioned on Twitter by ry m. sal, Marni Salup. Marni Salup said: RT @SeasonedFork: New Recipe – A Memorable Vegetarian Thanksgiving Table http://tinyurl.com/yfvy4ny #seasonedfork […]

  • 3 Marney White // Nov 19, 2009 at 8:48 pm

    How refreshing to see someone blogging veg Thanksgiving recipes! It’s definitely the trickiest holiday for vegetarians (as Vegetarian Times’ cookbook subtitle says). Great recipe!

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