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Tamales With Vegetarian Chorizo

Ingredients:

1 basic masa dough recipe
18 corn husks or parchment papers

FILLING

1 lb tempeh
1 kelp or kombu (8)
3 1/2 cup ; water
1/2 cup tamari or soy sauce
2 small red peppers, dried, crumbled
6 garlic cloves, minced
1 tbsp chili powder
2 tsp cumin powder
2 tsp sage
1 tsp thyme
1 tsp fennel seed, roasted, crushed
2 tsp vinegar, apple cider

Instructions:

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

Servings: 9

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