First I want to thank everyone for being so patient with my Foodie Thoughts. From now on this will be the place to find them all. I apologize I no longer have any archives to share with you, but I’m sure that will be remedied over time. Now on to more important things.
One of my favorite blogs to read “The Fat Free Vegan” recently challenged us all to help her fix a recipe that didn’t quite work. Now I know in reality, that she really doesn’t need our help, she is quite a talented cook, but rather wanted to have some fun with us. So here is my shot at it.
I was inspired by some ingredients I had in my fridge that needed to be used that seemed as though they would transform this recipe for Thai Pumpkin Croquettes into something quite different. Isn’t it amazing how changing 2 or 3 ingredients can really produce a completely different dish? So that’s what I did...my version is called “Veggie Hot Tamale Croquettes”. I have to admit that my husband and I ate this whole batch rather quickly, they are quite scrumptious! We did top them with my chunky homemade guacamole, but for a lower fat version, you can just use the sauce (as seen in the photo). Both recipes are following.
Veggie Hot Tamale Croquettes
12 ounces green beans, trimmed
1/2 cup fresh cilantro leaves
1/2 cup masa harina
1/2 cup water
3 tablespoons soy sauce
1 chile in adobo, minced
1 tablespoon grated lime zest
1 teaspoon agave nectar
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly ground flax seed
1/2 cup vital wheat gluten*
Preheat oven to 425F. Place the green beans and cilantro in a food processor and pulse until everything is coarsely chopped, do not puree. Pour into a bowl and add remaining ingredients and stir for 3 min. or so to let gluten develop.
Prepare a silpat lined baking sheet (or lightly oil a baking sheet) and scoop heaping tablespoons of mixture onto sheet and press down lightly to form a patty. Bake for 20 min. and then turn over and bake another 15 min. Let cool slightly.
Top with guacamole, chile sauce and sprigs of fresh cilantro. Serve over rice or pile inside warm tortillas. Just try not to eat the whole batch ;-)
*As to Susan’s suggestion, I did try making some with arrowroot (I don’t use cornstarch) and they didn’t hold together as well and were a mushy texture. You could probably add some flour to hold them together better, but we loved the gluten version so much I didn’t feel compelled to experiment further.
Shelley’s Chunky Guacamole
1 large avocado or 2 small
1/2 medium lime
1/2 medium white onion, diced
2 cloves garlic, minced
1 small jalapeno, minced (all seeds and veins removed for mild version)
1 tablespoon minced fresh cilantro
1/2 tsp cumin
1/2 tsp paprika
pinch mexican oregano
salt and pepper to taste
Cut avocado in half and scoop out flesh into bowl. Juice the 1/2 of lime over the avocado and stir to coat. Let sit for 5 min. or so while you prepare the other ingredients.
Mash the avocado until pureed, or you can leave some chunks if desired. Add all the other ingredients and adjust seasoning to taste. Cover with plastic wrap (directly on the surface of the guacamole) and refrigerate for 30 min. or so to let let the flavors meld. Spoon into serving dish and enjoy.
Chile Sauce
2 dried ancho chiles
2 dried pasilla chiles
boiling water to cover
Remove stems and seeds from chiles. Place in a medium bowl and cover with boiling water. Cover and let chiles sit for about 15 minutes to soften. Drain, reserving 1 cup of the soaking liquid. Puree the chiles with the reserved liquid in a blender or food processor. Pour into a squeeze bottle or glass jar and refrigerate until ready to use.
Now if I was to have a little more freedom, I probably would have added some cumin and paprika to the croquettes, but hey, I can’t complain, they were still wonderful. And that’s part of the game right?
So there you go Susan! Thank you so much for the opportunity, it was fun. Can’t wait to see what others come up with. Until then, hope this brings your tummy some joy.
