Vegetarian Tamales

2 to 3 tablespoons canola or vegetable oil
1/2 cup onion, minced
1 teaspoon garlic, minced
3/4 cup frozen edamame, thawed, shelled (whole green soybeans)
3/4 cup frozen corn, thawed
2/3 cup zucchini, grated
1/4 cup red bell pepper, finely chopped, roasted, from a jar
Salt and black pepper, freshly ground, to taste
1/2 teaspoon oregano
1 teaspoon parsley, dried
1/4 teaspoon New Mexico chili powder, dried, or more, to taste
1/2 teaspoon ground cumin, or more, to taste
Masa Harina, mixed according to package directions,
enough for about 2 dozen tamales
1 package dry corn husks, soaked in hot water for about 10-15 minutes

Filling: In a nonstick skillet or saute pan, heat canola or
vegetable oil over medium heat. When hot, add onion and garlic
and saute for 2 to 3 minutes.

Add thawed, shelled edamame and cook for about 5 minutes.

Add the corn, zucchini, roasted red bell pepper, salt, pepper,
oregano, parsley, chili powder and cumin. Saute about another 5
minutes, until zucchini is tender and flavors have blended.
Adjust salt, chili powder and cumin to taste. Remove from heat
and let cool.

Makes about 2 cups of filling, enough for about 2 dozen tamales.

Meanwhile, make masa according to package directions, using
vegetable shortening in place of lard.

To assemble: Hold a soaked, pliable corn husk in one hand, ridge
side down. Spread about 2 tablespoons of masa dough over 1/3 of
the smooth side of the husk, but not to edges. Fill with about
1 tablespoon of filling down the middle of the masa. Fold the
husk together lengthwise so the masa covers the filling, then
fold the bottom (narrow side) of the husk up, and roll the
remainder like a burrito. Leave the wide edge (top) open. You
will have what looks like a small burrito with one end exposed.
Stand the tamales on end, sealed end down, in a deep pot with a
steamer basket (a pasta cooker with a lift-out insert works
well). Cover and steam for about 90 minutes, or until masa is
cooked through.