Title: Tamales with Vegetarian Chorizo
Categories: Vegetarian Tex
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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