Recipe - Tamales With Vegetarian Chorizo

1 Basic Masa Dough Recipe
18 Corn husks or parchment
papers

FILLING
1 pound Tempeh
1 Kelp or Kombu (8")
3 One half cup ;water
One half cup Tamari or soy sauce
2 small Red peppers, dried; crumbled
6 Garlic cloves; minced
1 tablespoon Chili powder
2 teaspoon Cumin powder
2 teaspoon Sage
1 teaspoon Thyme
1 teaspoon Fennel seed, roasted;
crushed
2 teaspoon 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 One half 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 One half 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