Served by in The Traveling Foodie

For the last three years, I’ve taken advantage of the break between Christmas and New Year’s to road trip up the coast of California. The trip consists of gorgeous vistas, interesting towns and of course, delicious food.

 

 

Each year, I add new restaurants to the itinerary – basically eating my way through California. I often come back to my kitchen inspired to replicate meals I have had on the road.

 

The annual road trip will take a hiatus this year since the latest addition to our family is due to arrive right about the time I would be tossing my luggage in the back of my car and hitting the highway. This year, I will reminisce and share with you one of my favorite dishes from last year’s road trip so you can create it in your kitchen.

 

On the way back down the coast last year, I added a new pit stop to the road trip – Santa Cruz – thanks to my travel buddy. We spent the afternoon wine tasting at Savannah Chanelle and playing in their beautiful backyard.

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Then we headed into town for a bite to eat. I am always surprised by the deliciousness that one can stumble across. We had a late lunch at the Saratoga Coffee Traders Café where I inhaled the most delicious vegan tamale pie.

 

Of course, I had to recreate this delicious vegan tamale pie in my own kitchen and share with you the recipe here and below.

 

I would also like to share my favorite foodie stops along the California coast.

 

 

 

Do it yourself!

Will Travel for Good Food

Renee in dress with tamale pie   Ingredients for the filling
  • 1 bag of veggie crumbles
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 adobe chipotle chilies with sauce, chopped
  • 2 teaspoons cumin
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 5 cups fire roasted crushed tomatoes
  • 1 cup of corn kernels
  • ½ cup of sliced black olives, drained and rinsed
  Ingredients for the Polenta Topping

  • 2 cups of vegetable broth
  • 1 cup of polenta (Bob’s Red Mill brand)
  • 2 tablespoons of Earth Balance
  • 1-2 cups of unsweetened soy or almond milk
  • 1 teaspoon oregano
  • 1 pinch of salt & pepper to taste
  • 12 sliced olives to press into the topping
  Directions
  1. In a large pot, sauté onion, garlic and adobe chipotle chilies with sauce.
  2. Add veggies crumbles.
  3. Add spices. Blend ingredients together.
  4. Add tomatoes, black olives and corn. Blend ingredients together.
  5. In a medium saucepan, add 2 cups of broth and bring to a boil.
  6. Add polenta and stir to blend.
  7. Add in Earth Balance.
  8. As polenta absorbs the broth, add in the soy or almond milk slowly until polenta becomes creamy and smooth.
  9. Add oregano. Add salt and pepper to taste.
  10. Preheat oven to cook at 400 degrees Fahrenheit.
  11. Add the tamale pie filling to a 9x13 glass Pyrex pan.
  12. Spread the polenta topping over the top, evenly covering the filling.
  13. Press sliced olives into the topping.
  14. Place in the olive at 400F degrees to bake for 20 minutes or until polenta topping lightly browns.
Note: Tamale Pie can be assembled of time, covered in foil and placed in the fridge for one day and then baked. Cooking time will be closer to 40 minutes since the pie will be cold.
Renee Herrell-Fitzgerald

Renee Herrell-Fitzgerald

Eat Good. Do Good. is a food blog focusing on delicious dairy- and gluten-free recipes paired with matching wines. I also pair for-profit community partners & non-profit organizations around the dinner table.
Good food, wine and company are the true essences of life