My Enlightened Delights
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Welcome to
My Enlightened Delights Recipes!

My recipes are all plant based; most are already vegan, but all can be made vegan.
I aim to enlighten readers on decreasing intake of fats/toxins & increasing nutrition by using high quality, organic ingredients. I always cook on the Saladmaster Healthy Cooking System, so I am able to cut out unwanted fats/oils/toxins, excess water & time.

For more info, check out my Vegan Substitutes page & My Cooking Commandments.




Mushroom Goat Cheese Tamales

Mushroom Goat Cheese Tamales

I am always looking for new ways to turn classic favorite dishes into unique & healthy Vegan/Vegetarian versions. This year, I was inspired to try 2 new Tamale recipes: my very own version of these Vegetarian Mushroom Goat Cheese Tamales & a VEGAN GF Jackfruit Tamale. I used the same Masa recipe as last year's Curried Sweet Potato Lentil Tamales for both of these new Tamale recipes & spiced up my Chocolate Chip Tamales this year by adding some Cured Nutrition Cinnamon & Honey seasoning.


1 package Corn Husks

Masa Recipe here

For the filling:
- 16oz Mushrooms of your choice
     (I used Baby Bella & white button)
- 1 Organic onion
- 1 clove Organic Elephant Garlic
     (or 4-6 cloves regular Organic garlic)
- 2-4 Tbsp fresh Oregano
- Salt & Pepper to taste
- 1 cup Goat Cheese
     (I used an Herb Goat Cheese for more flavor)
- 1 bottle Organic Mole sauce; or make your own Mole Verde from the recipe that inspired mine


Slice mushrooms, onion, garlic & chop Oregano. Saute mushrooms until they begin to brown. Add onions, garlic & oregano, cook until onion & garlic are tender. Meanwhile, prepare your Masa & Tamale prep station.

Once your veggies are cooked, you can preheat a pan with water & begin assembling tamales: scoop mushroom mixture, top with up to 1 tbsp goat cheese. Place in a steaming basket & cook until masa is solid (usually 2+ hours). Again, I am not a tamale expert, check the recipe for Curried Sweet Potato Lentil tamales for links to help you assemble.

Serve hot with mole verde sauce.