Tamales with vegetarian chorizo
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Tamales with vegetarian chorizo
  Tamales    Vegetarian    Tex-mex  
Last updated 6/12/2012 1:26:09 AM. Recipe ID 60432. Report a problem with this recipe.
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      Title: Tamales with vegetarian chorizo
 Categories: Vegetarian, Tex-mex
      Yield: 9 Servings
 
      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, 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
 




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Recipe ID 60432 (Apr 03, 2005)

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