3 Savory Tamale Fillers (Vegetarian)

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* Exported from MasterCook *

 

Mushroom Tamales with Sage

 

Recipe By :

Serving Size : 33 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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dried corn shucks

2 ozs mixed dried mushrooms

4 tbsps brown rice or other vinegar

1/4 c chopped fresh sage -- or 4 tsp dried

4 garlic cloves -- minced

1 1/2 tsps salt

1 tsp freshly ground black pepper

1/2 recipe Basic tamale dough or Cheddar tamale dough -- see

recipe

 

Soak shucks in lukewarm water until pliable, several hours, or overnight.

Rinse to remove any grit.

 

In a mixing bowl, cover mushrooms with 4 cups warm water and stir in

vinegar. Set aside to soak for 45 minutes.

 

Drain mushrooms and chop coarsely. Return to bowl and stir in sage, garlic,

salt, and pepper. Refrigerate until needed.

 

Prepare desired tamale dough. Fill roll and steam tamales according to

Making Tamales directions.

 

Source:

" Veggie Life Autumn 2000 "

 

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Per serving: 1 Calories (kcal); trace Total Fat; (11% calories from fat);

trace Protein; trace Carbohydrate; 0mg Cholesterol; 97mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Pumpkin Tamales with Coriander

 

Recipe By :

Serving Size : 33 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

dried corn shucks

1/2 c chopped onion

1/4 c chopped red or green bell pepper

1 tbsp butter or oil

3 1/2 c peeled diced pumpkin or other winter

squash

1 tsp ground coriander

1 tsp salt

1/2 tsp paprika

1/4 tsp white pepper

1 c vegetable stock

1/4 c chopped cilantro

1/2 recipe Basic tamale dough or cheddar tamale dough -- see

recipe

 

Soak shucks in lukewarm water until pliable, several hours, or overnight.

Rinse to remove any grit.

 

In a large skillet, over medium heat, saute onion and bell pepper in butter

or oil until softened, about 5 minutes. Stir in pumpkin, coriander, salt,

paprika, white pepper, and stock. Bring to a boil, cover, reduce heat, and

simmer for 5 minutes, until pumpkin is tender. Remove cover and continue

cooking until liquid is nearly evaporated, 2 to 3 minutes. With a fork or

potato masher, mash mixture lightly. Stir in cilantro.

 

Prepare desired tamale dough. Fill, roll, and steam tamales according to

Making Tamales directions.

 

Source:

" Veggie Life Autumn 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 6 Calories (kcal); trace Total Fat; (18% calories from fat);

trace Protein; 1g Carbohydrate; trace Cholesterol; 114mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Spicy Corn and Black Bean Tamales

 

Recipe By :

Serving Size : 33 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

dried corn shucks

1 1/2 c fresh or frozen corn kernels

1 c cooked black beans -- drained

7 ozs roasted sweet red peppers -- drained and chopped

2 tsps cumin -- up to 3 tsp

2 1/2 tsps chili powder

2 tsps salt

3/4 tsp cayenne pepper

1/2 recipe Basic Tamale Dough or Cheddar Tamale Dough -- see

recipe

 

Soak shucks in lukewarm water until pliable, several hours, or overnight.

Rinse to remove any grit.

 

In a mixing bowl, combine corn, beans, peppers, cumin, chili powder, salt

and cayenne. Stir thoroughly. Refrigerate until needed.

 

Prepare desired tamale dough. Fill, roll, and steam tamales according to

Making Tamales directions.

 

Source:

" Veggie Life Autumn 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 8 Calories (kcal); trace Total Fat; (9% calories from fat); 1g

Protein; 1g Carbohydrate; 0mg Cholesterol; 131mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0