Tamales With Vegetarian Chorizo



	Tamales With Vegetarian Chorizo vegetarian, tex-mex 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 tablespoon chili powder 2 teaspoon cumin powder 2 teaspoon sage 1 teaspoon thyme 1 teaspoon fennel seed, roasted; crushed 2 teaspoon 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