MoFo Iron Chef-Inspired Challenge #2: Quinoa

Steamed Autumn Tamales

Autumn-inspired Tamales: 
Bok Choy stuffed with Autumn Vegetable Harvest (pumpkin, spinach, mushrooms, leeks, and garlic), Cab Franc and Cranberry Red Quinoa, and Fresh Rosemary Nut Cheese

This recipe is inspired by both autumn produce and flavors and the dish known only as "Gabey's Crack Salad."  Do not worry -- there is no crack in that dish, nor is there in mine.  However, in the case of that salad, you may experience food-induced euphoria, and I hope you will with mine too!   The original dish had goat cheese, quinoa, cranberry and various spices (as I recall).  It was warming, filling, and welcoming to various additions.  I wanted to veganize and revise this dish into an Iron Chef-worthy, autumn-bountiful dish, and I am quite proud of my submission.

Components: Cab Franc and Cran Quinoa; Fresh Rosemary Nut Cheese; Autumn Veg. Harvest

Stuffing before steaming

(Slightly blurry) Inside View

Time: one hour

Servings: 16 tamales (or 8 and leftover innards as warm salad, as I did)

Cab Franc and Cran Red Quinoa

1 c. rinsed red quinoa

1 c. water

1 c. cab franc

1/4 c. roughly chopped dried unsweetened cranberries

Follow package directions for quinoa cooking (Combine all ingredients in pot; bring to a boil, then reduce to med. heat for approx. 15 min. covered).  I needed an extra 5 or so.  Remove from heat, and set aside.

Autumn vegetable harvest

2 large bulbs of garlic, peeled and finely chopped (about 3 T.)

1 large leek -- top and end removed, rinsed, a thinly sliced (1.5 c.)

1 small sugar pumpkin -- roasted whole, then pulp and seeds removed and separated -- used pulp only (about 3-4 c.)

1 8 oz. pkg. organic baby bellos (cleaned, sliced, slices cut in half)

(spinach -- I just had leftover 1/2 c., so I threw it in!)

2 T. olive oil

1. On med.-high heat, heat oil; when heated, add leeks and garlic and saute until beginning to brown and are fully softened.  Then, add mushroom -- let those soften and then add pumpkin (spinach) to warm. Remove from heat, and set aside.

Fresh Rosemary Nut Cheese (there is massive approximating here, as I was totally flinging)

1/2 c. pine nuts soaked

1/2 c. pumpkin seeds

1 T olive oil

1 branch fresh rosemary, washed, de-stemmed, finely chopped (approx. 1 T.)

 1/4 t. sage

1/4 t. garlic powder

Salt and Pepper

While veggies are sauteing, add ingredients together; blend with immersion blender, adding water by the spoonful as needed to facilitate rotation and creaminess.  (You could use more oil, but I wanted to reduce additional fat; also, I would use all pine nuts next time, I think -- I just only had the stated amount. Use what you've got!)  Set aside.

[Bring large pot of water with steamer to boil, while preparing bok choy.]

Bok choy

Wash and remove ends, leaving approximate 1/2-1 in.  Lay flat; add approximately 1 heaping T each of quinoa (as bottom layer) and then veg. (You could also blend them together and then fill; I might do this next time to avoid leakage during steaming). Then, top with 1 heaping t. of cheese and a dash of salt and pepper.  Press together; you should have approximately 1.5 in. or so at the top of the leaf; make a small slit that distance from the top through which to pull the stem.  Be gentle -- the more it rips, the more spillage you risk.  In a single layer, steam tamales for approximately 10-12 min. until softened.   Serve and ENJOY!

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