Tamales with vegetarian chorizo
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Basic Masa Dough Recipe | |
| 18 | Corn husks or parchment | |
| 1 | pounds | Tempeh |
| 1 | Kelp or Kombu (8\") | |
| 3½ | cup | ;water |
| ½ | cup | Tamari or soy sauce |
| 2 | smalls | Red peppers, dried; crumbled |
| 6 | Garlic cloves; minced | |
| 1 | tablespoon | Chili powder papers |
| 2 | teaspoons | Cumin powder |
| 2 | teaspoons | Sage |
| 1 | teaspoon | Thyme |
| 1 | teaspoon | Fennel seed, roasted; crushed |
| 2 | teaspoons | Vinegar, apple cider |
Directions
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 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