Tamales with vegetarian chorizo

Yield: 9 Servings

Ingredients:

1 Basic Masa Dough Recipe
18 Corn husks or parchment -papers MMMMM--------------------------FILLING-------------------------------
1 lb Tempeh
1 Kelp or Kombu (8")
3 1/2 c ;water
1/2 c Tamari or soy sauce
2 sm Red peppers dried; crumbled
6 Garlic cloves; minced
1 tb Chili powder
2 ts Cumin powder
2 ts Sage
1 ts Thyme
1 ts Fennel seed roasted; -crushed
2 ts Vinegar

Instructions:

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 1/2 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 1/2 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