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.