| 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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