Tamales With Vegetarian Chorizo Recipe




Tamales With Vegetarian Chorizo Ingredients

1 basic masa dough recipe
18 corn husks or parchment papers

FILLING

1 lb tempeh
1 kelp or kombu (8)
3 1/2 cup ; water
1/2 cup tamari or soy sauce
2 small red peppers, dried, crumbled
6 garlic cloves, minced
1 tbsp chili powder
2 tsp cumin powder
2 tsp sage
1 tsp thyme
1 tsp fennel seed, roasted, crushed
2 tsp vinegar, apple cider

A Recipe for
Tamales With Vegetarian Chorizo

 

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




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This Recipe for Tamales With Vegetarian Chorizo is one of thousands in the Recipes-to-go Meat Cookbook.


Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.



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This is a recipe for Tamales With Vegetarian Chorizo from the recipe cookbook of Recipes-to-go (Meat)


Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




Tamales With Vegetarian Chorizo

Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.

Jim Rohn






Tamales With Vegetarian Chorizo 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

Serves: 9

 

 

 

 

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Tamales With Vegetarian Chorizo Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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