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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Eggs, Dairy Vegetarian Main dish, Vegetarian 6 Servings

INGREDIENTS

2 T Butter, soy margarine or
Canola oil
1 Onion, finely chopped
3 Cloves garlic, minced
2 Tomatoes, finely chopped
1/2 c Water
1 Potato, chopped into 1-in.
Cubes
1 Sweet potato, chopped into
1-inch cubes
1 c Green beans, cut into 1" pcs
1 c Broccoli or cauliflower
Florets chopped into 1" pcs
Salt and pepper to taste
1/2 c Frozen peas, thawed
1 Egg, or Ener-G egg replacer
To equal 1 egg
1 T Sugar
1/2 c Buttermilk or soymilk
1/2 c Cornmeal
1/2 c Unbleached white flour OR
Whole wheat pastry flour
1 t Baking powder
1/2 t Baking soda
1/4 c Frozen corn, thawed
1 t Seeded, chopped jalapeno
1 T Drained, chopped pimiento

INSTRUCTIONS

Vegetables: Heat marjarine or oil in a large skillet. Add onions and
garlic, and saute until onion is translucent, about 5 minutes. Add
tomatoes and water and bring to a boil. Add potato. Cover and simmer
for 5 minutes. Add sweet potato, green beans, and brocooli or
cauliflower. Simmer, covered, for 5 more minutes. Add salt and  pepper.
(The vegetables are not thoroughly cooked at this stage). Add  peas.
Remove from heat and keep covered until the topping is ready  Topping:
Preheat oven 50 425 degrees. Beat together egg or egg  replacer and
sugar in a large bowl until smooth and creamy. Fold in  buttermilk or
soymilk. In a separate bowl, combine cornmeal, flour,  baking powder
and baking soda. Add corn and jalapeno. Add the egg  mixture and stir
until smooth. Place vegetables in a lightly oiled 8-  or 9-inch square
pan or a casserole. Spread cornmeal batter in an  even layer over
vegetables. Sprinkle pimiento on top and gently pat  into batter. Bake
for 18 to 20 minutes or until a toothpick inserted  on top comes out
clean. Best served warm, but also good at room  temperature. To serve:
Score the surface lightly with aknife to  indicate where to cut for
each serving. Makes 4 to 6 servings. Per  serving: 286 calories; 10 g
protein; 5 g fat; 53 g. carbohydrate; 62  mg. cholesterol if
buttermilk, eggs and butter are used; 0 mg  cholesterol if soy
margarine, egg replacer and soymilk are used; 545  mg sodium; 9 g.
fiber. From Vegetarian Times, November 1992  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 199
Calories From Fat: 93
Total Fat: 10.5g
Cholesterol: 0mg
Sodium: 370.5mg
Potassium: 198.8mg
Carbohydrates: 24.1g
Fiber: 2.4g
Sugar: 4.9g
Protein: 3.3g


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