Recipe of Tamales with Vegetarian Chorizo - Food Recipes

-- Extracted from Meal-Master (tm) v8.02 --

Title: Tamales with Vegetarian Chorizo
Categories : Vegetarian, Vegan, Tex-mex
Serving size: 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 -----