Tamales with Vegetarian Chorizo

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Title: Tamales with Vegetarian Chorizo
Categories: Vegetarian, Vegan, Tex-mex
Yield: 9 servings

1 Basic Masa Dough Recipe
18 Corn husks or parchment
-papers

--------------------------FILLING--------------------------
1 lb Tempeh
1 Kelp or Kombu (8")
3 1/2 c ;water
1/2 c Tamari or soy sauce
2 sm Red peppers, dried; crumbled
6 Garlic cloves; minced
1 tb Chili powder
2 ts Cumin powder
2 ts Sage
1 ts Thyme
1 ts Fennel seed, roasted;
-crushed
2 ts Vinegar, apple cider

To make filling: Pressure cook tempeh and kelp in
water and tamari, cooking for 30 minutes at pressure.
Then cook any remaining liquid into tempeh. (Or place
tempeh, tamari and kelp in 4 1/2 cups boiling water
and simmer until water is absorbed, about 1 hour.

Mash tempeh and kelp in a bowl and mix with remaining
ingredients.

Fill masa dough *using only 1 1/2 tablespoons
filling) and cook according to "Tamales: Basic
Procedure".

Per serving (2 tamales): 414 cal; 12 g prot; 227 mg
sod; 73 g carb; 6 g fat; 0 mg chol; 69 mg calcium.

Hint: If making chorizo in advance, cover and store
in the refrigerator to allow flavors to develop.

Instead of tempeh, use tofu that has been frozen for
at least 2 days. Thaw it and squeeze to remove excess
water. Mash with kelp and mix with remaining
ingredients.

Instead of tempeh, use 1 2/3 cups cooked, mashed
kidney beans mixed with 1/3 cup chopped walnuts. Mash
with kelp and mix with remaining ingredients.

Vegetarian Gourmet, Summer 1993/MM by DEEANNE

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