Recipe - Vegetarian Tamales

3 ounce Dried corn husks
1 cup TVP granules or flakes
7/8 cup Hot water
2 tablespoon Olive oil
One half cup Onion, chopped small
3 Cloves garlic, minced
1 Green pepper, chopped small
1 tablespoon Chili powder
2 teaspoon Cumin
One half teaspoon Garlic salt
One half cup Tomato puree
Dash of cayenne
2 cup Masa harina
1 teaspoon Salt
2 tablespoon Margarine or oil

Soak the dried corn husks in cold water for 1 hour.

For the filling, soak the TVP in 7/8 c. hot water for 5 minutes. Saute the
olive oil, onion, garlic and green pepper in a skillet.

Add the chili powder, cumin, garlic salt, tomato puree and cayenne to the
reconstituted TVP. Mix TVP and onions and heat together for 2 minutes.
Taste the filling and add a little hot sauce, if desired.

To make the masa dough, place the masa harina and salt into a bowl. Slowly
add enough warm water (about 1 One half cups) to make a firm but moist dough,
working in the margarine or oil as you knead the mixture.

To form the tamales, use the palm of your hand to slappat the masa dough
into flat patties a quarterinch thick. Fold patty around a spoonful of
filling and place in a drained corn husk. Fold the husk over to enclose the
filling. If husks are small or broken, use several pieces. Place 1 cup hot
water in thebottom of a kettle, place a steamer rack in the kettle and
stack tamales on rack. Cover pan, bring water to a boil, reduce heat and
steam tamales 45 minutes. You may want to cook them in two batches,
depending on the size of your steamer.

Makes 3640 tamales.

Per tamale: 44 cal; 2 g protein; 6 g carbohydrate; 2 g fat

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini