---------- Recipe via Meal-Master (tm) v8.02
       Title: Tamales with Vegetarian Chorizo
  Categories: Vegetarian, Vegan, Tex-mex
       Yield: 9 servings
       1    Basic Masa Dough Recipe
      18    Corn husks or parchment
       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;
       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
    Fill masa dough *using only 1 1/2 tablespoons
   filling) and cook according to ”Tamales: Basic
    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
    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