| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Vegan, Tex-mex | 9 | Servings |
INGREDIENTS
| 1 | Basic Masa Dough Recipe | |
| 18 | Corn husks or parchment papers | |
| 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 |
| 1 | hour. |
INSTRUCTIONS
FILLING 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 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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