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Vegetarian Tamales

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      Title: VEGETARIAN TAMALES
 Categories: Vegetarian, Tex-mex, Main dish
      Yield: 36 Servings
 
      3 oz Dried corn husks
      1 c  TVP granules or flakes
    7/8 c  Hot water
      2 tb Olive oil
    1/2 c  Onion, chopped small
      3    Cloves garlic, minced
      1    Green pepper, chopped small
      1 tb Chili powder
      2 ts Cumin
    1/2 ts Garlic salt
    1/2 c  Tomato puree
           Dash of cayenne
      2 c  Masa harina
      1 ts Salt
      2 tb Margarine or oil
 
   Soak the dried corn husks in cold water for 1 hour.
  
   For the filling, soak the TVP in 7/8 c. hot water for 5 minutes.
  Saute the olive oil, onion, garlic and green pepper in a skillet.
  
   Add the chili powder, cumin, garlic salt, tomato puree and cayenne
  to the reconstituted TVP. Mix TVP and onions and heat together for 2
  minutes. Taste the filling and add a little hot sauce, if desired.
  
   To make the masa dough, place the masa harina and salt into a bowl.
  Slowly add enough warm water (about 1 1/2 cups) to make a firm but
  moist dough, working in the margarine or oil as you knead the mixture.
  
   To form the tamales, use the palm of your hand to slap-pat the masa
  dough into flat patties a quarter-inch thick. Fold patty around a
  spoonful of filling and place in a drained corn husk. Fold the husk
  over to enclose the filling. If husks are small or broken, use
  several pieces. Place 1 cup hot water in thebottom of a kettle, place
  a steamer rack in the kettle and stack tamales on rack. Cover pan,
  bring water to a boil, reduce heat and steam tamales 45 minutes. You
  may want to cook them in two batches, depending on the size of your
  steamer.
  
   Makes 36-40 tamales.
  
   Per tamale: 44 cal; 2 g protein; 6 g carbohydrate; 2 g fat
 
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