| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Pies, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Cornmeal |
| 1 |
c |
White flour |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Olive oil |
| 4 |
tb |
Ice water |
| 1/2 |
lb |
Soft tofu, drained |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Cayenne |
| 2 |
c |
Black beans, cooked |
| 2 |
tb |
Onion, minced |
| 6 |
|
Garlic cloves, roasted |
| 1/2 |
c |
Corn kernels, cooked, for garnish, optional |
INSTRUCTIONS
CRUST
FILLING
CRUST: In a large bowl, combine cornmeal, flour & salt. Drizzle in
oil: stir or use fingers to mix until the mixture becomes crumbly.
Sprinkle with water & mix again. The mixture should form into a
ball, add more water if necessary, but only a little at a time. Wrap
in a damp towel & refrigerate for 1 hour.
FILLING: Mash tofu & stir in cumin, salt, pepper & cayenne. Mix in
the beans, being careful not to break them, & onion. Set aside.
Preheat oven to 400F. Place dough in a 9" pie plate & press down
until it covers the plate. Refrigerate 30 minutes. Prick crust
several times, cover with aluminum foil & weight it down. Bake 20
minutes, remove weights & foil & bake until the crust is dried out,
about 5 minutes.
Spread roasted garlic over the crust & spoon on the filling. Return
to oven until heated through, about 15 minutes. Garnish with corn
kernels if desired.
"Vegetarian Times" August, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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