Vegan Masa

• 1 cup margarine or vegetable shortening, chilled, or olive oil
• 2 1/2 pounds stone ground fresh masa (unprepared)
• 2 cups vegetable stock
• 1 1/2 teaspoons salt
• 2 to 4 tablespoons dried mushroom powder, store-bought or homemade (see Notes)

1. If you use the margarine or shortening, place it in a mixing bowl and whip for 2 to 3 minutes, until light and fluffy.
2. Add the masa and beat for 1 minute more, then add the stock, a little at a time, then add the salt and mushroom powder to taste.
3. Continue beating for 2 to 4 minutes, or until a pinch of masa floats to the top of a cup of water.
4. If using the olive oil, pour it into shallow casserole dish, cover, and place in the freezer for at least 24 hours.
5. Remove right before using.
6. It should be frozen to the hard stage.
7. The temperature and the dense, solidified consistency help the masa remain light and fluffy during cooking.
8. Combine the frozen oil and the masa in a mixing bowl and beat together for 1 to 2 minutes.
9. Add the stock a little at a time, then add the salt and mushroom powder and beat until light and fluffy, 4 to 5 minutes, or until a pinch of dough floats to the top of a cup of water.

margarine, stone ground, vegetable stock, salt, mushroom powder

Taken from www.cookstr.com/recipes/vegan-masa (may not work)