Friday, January 21, 2011

All Star Tamales with Beans and Greens

One of the things I like to do on this blog is put in my two cents about various vegan products. In that way, you can zero in on the delicious products, without having to try the terrible things (like all vegan bacon). And sometimes I find a vegan food so wonderful, that I can’t wait to share it with my readers.

Everyday, I feel grateful that I live in such a progressive and health-conscious area where I don’t have to explain what the word vegan means, where it might even be on the menu. I also love that California weather is so nurturing, and the Farmer’s Market is always bursting with fresh fruits and vegetables. Farmer’s Markets have lately become known as much for their gourmet prepared food as for the produce. Every Sunday, I get as excited for fresh Walnut Scallion Sourdough as I do for fresh garbanzo beans. My latest Farmer’s Market obsession is All Star Tamales. They sell warm, tender vegetable tamales smothered in tomatillo salsa, as well as packaged tamales to take home. They are so delicious, I like to stockpile them in my freezer, then thaw them in the microwave for a spectacular lunch.

To supplement this lunch, I like to prepare a simple Latin flavored beans and greens.

1 tablespoon olive oil
1 can black beans, drained and rinsed
1 bunch kale, deribbed and chopped
1 tablespoon cumin
1/2 cup water
Salt and pepper
Juice of 1/2 lemon

Heat the olive oil in a large sauté pan. Add the black beans, kale, and cumin, and sauté for 1 minute. Add the water, cover, and cook until the kale is tender, about 5 minutes. Season with salt and pepper to taste, and squeeze lemon juice over the dish. Sauté for 1 minute, then serve immediately.

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