Nothing says Christmas dinner like a food you can unwrap. This year for the holiday, we made black bean and corn tamales and let me just say, yum. This is a fun, festive meal because you can get everyone involved in the wrapping and assembly (well OK, fun for all the people who like to cook. It’s just work for everyone else, but hey, they get to eat tamales so don’t feel bad for them).
I adapted the tamale recipe from The Veganomicon. With it we served Mexican rice, Rick Bayless’ Lazy Salsa, Salsa Verde, and Cashew Cream (1 cup cashews soaked in water overnight and then drained and blended with 1/4 – 1/2 cup soy milk until smooth and creamy). You can really do any combo of sides here you like, but I recommend at least one sharper more acidic sauce and one creamy sauce. The combo gives the whole meal some snap.
And if you need to know how to wrap tamales, here is a handy video.