Tamales With Vegetarian Chorizo Recipe
Yield: 9 servingsRecipe by luhu.jp
Ingredients:
1: Basic Masa Dough Recipe,
-papers,
18: Corn husks or parchment,
FILLING
1 lbs: Tempeh,
2 tsp: Cumin powder,
1: Kelp or Kombu, 8"
2 tsp: Sage,
3 1/2 cup: , water
1 tsp: Thyme,
1/2 cup: Tamari or soy sauce,
1 tsp: Fennel seed, roasted,
2 small: Red peppers, dried, crumbled
-crushed,
6: Garlic cloves, minced
2 tsp: Vinegar, apple cider
1 tbsp: Chili powder,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp