Today’s Meatless Monday recipe is from Mark Bittman‘s latest cookbook released this month, the Food Matters Cookbook, which is described as a collection of “500, terrific, less meatatarian recipes.”

Bittman’s Giant Quinoa Tamale with Tomatillo Salsa is a completely no meatatarian dish from the book, which can easily be made vegan by either leaving off the Monterey Jack cheese or substituting with a vegan brand of Jack like Follow Your Heart Vegan Gourmet.

This recipe is actually 2 in 1, as the tomatillo salsa featuring the green or green-purple colored tomato can be saved for your favorite Mexican snacks later.

“Don’t let the time and number of steps here put you off: This loaf is a fraction of the work of traditional tamales, and all of the components can be made ahead for last-minute assembly,” writes Bittman on his blog. “I like the tamale a little soft, with a center that oozes a bit, but if you want a firmer tamale-like texture, bake the loaf uncovered for another 15 or 20 minutes.”

Grab the recipe for quinoa tamale and let the green tomato fun begin!

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