Tamales with avocado, mango, and pineapple. Tamales are my standard holiday dish, but I've never made the filling the same way twice. For the dough, I use the recipe from Veganomicon; the vegetable broth in the dough gives it a nice savory depth. I filled these with ground seitan, black beans, and onions, which I covered in a tangy-sweet homemade barbecue sauce. I think the hardest part of making tamales is estimating the right amount of filling for the dough. I ended up with too much filling, so I stuffed the leftovers into steamed buns the next day (steamed bun recipe coming soon).
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