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Vegetarian tamales

Yield: 36 Servings

Ingredients:

• 3 oz Dried corn husks
• 1 c TVP granules or flakes
• 7/8 c Hot water
• 2 tb Olive oil
• 1/2 c Onion chopped small
• 3 Cloves garlic minced
• 1 Green pepper chopped small
• 1 tb Chili powder
• 2 ts Cumin
• 1/2 ts Garlic salt
• 1/2 c Tomato puree Dash of cayenne
• 2 c Masa harina
• 1 ts Salt
• 2 tb Margarine or oil

Instructions:

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 1/2 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 slap-pat the masa dough into flat patties a quarter-inch 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 36-40 tamales. Per tamale: 44 cal; 2 g protein; 6 g carbohydrate; 2 g fat

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