Tamales with vegetarian chorizo

Course: Tamales
Cuisine: Various North American Various South American Chinese Various Central Asian
Dietary: Various vegetarian
Special food: Ethnic
Yield:

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 c water
1⁄2 c Tamari or soy sauce
2 small Red peppers, dried, crumbled
6 garlic cloves, minced
1 T Chili powder
2 t Cumin powder
2 t sage
1 t thyme
1 t Fennel seed, roasted
- crushed
2 t Vinegar, apple cider

Cooking Tamales with vegetarian chorizo

1. To make filling: pressure cook tempeh and kelp in water and tamari, cooking for 30 minutes at pressure.
2. Then cook any remaining liquid into tempeh.
3. (or place tempeh, tamari and kelp in 4 ½ cups boiling water and simmer until water is absorbed, about 1 hour.
4. Mash tempeh and kelp in a bowl and mix with remaining ingredients.
5. Fill masa dough *using only 1 ½ tablespoons filling) and cook according to "tamales: basic procedure".
6. Per serving (2 tamales): 414 cal; 12 g prot; 227 mg sod; 73 g carb; 6 g fat; 0 mg chol; 69 mg calcium.
7. Hint: if making chorizo in advance, cover and store in the refrigerator to allow flavors to develop.
8. Instead of tempeh, use tofu that has been frozen for at least 2 days.
9. Thaw it and squeeze to remove excess water.
10. Mash with kelp and mix with remaining ingredients.
11. Instead of tempeh, use 1 2/3 cups cooked, mashed kidney beans mixed with 1/3 cup chopped walnuts.
12. Mash with kelp and mix with remaining ingredients.
13. Vegetarian gourmet, summer 1993/mm by deeann.