Why is this the third Tamale Casserole that I have made in the past two months? Perhaps I am on a quest for finding the perfect Tamale Casserole recipe? First, it was The Happy Herbivore’s recipe. Next, I “Nutritarianed” it up with my own version of a Tamale Casserole. And this past week, after reading about Mama Pea’s all-time favorite recipeas, and finding out that one of them to make the list was her Tempeh Tamale Pie, I was like a moth to a flame.
Except I added kale. Lots of kale. Six cups of finely chopped up kale, to be exact (I made a double recipe).
The addition of kale was awesome. Surprisingly, I couldn’t taste the tempeh. But the winning change was the addition of the jicama slaw.
The recipe for “Zesty Jicama” comes from Terry Walter’s Clean Start cookbook, and you can find it on the internet here. A crunchy, light, citrusy and complex slaw, you can bet I’ll be making this one again. Ms. Walters is a culinary genius in my opinion (and a friend of a college roommate–what a small world this is!), and if you don’t already own both of her cookbooks, you are really missing out.