Yield: 9 servings
|1 \N||Basic Masa Dough Recipe|
|18 \N||Corn husks or parchment|
|1 \N||Kelp or Kombu (8\")|
|½ cup||Tamari or soy sauce|
|2 smalls||Red peppers, dried; crumbled|
|6 \N||Garlic cloves; minced|
|1 tablespoon||Chili powder papers|
|2 teaspoons||Cumin powder|
|1 teaspoon||Fennel seed, roasted; crushed|
|2 teaspoons||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 4½ 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 ½ 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 ⅔ cups cooked, mashed kidney beans mixed with ⅓ cup chopped walnuts. Mash with kelp and mix with remaining ingredients.
Vegetarian Gourmet, Summer 1993/MM by DEEANNE