| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs, Dairy |
Vegetarian |
Vegetarian, Tex-mex, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
|
Clove garlic, finely chopped |
| 1 |
c |
Chopped onions |
| 1 |
c |
Chopped green pepper |
| 1 |
lb |
Canned kidney beans, rinsed |
|
|
And drained. This will yield |
|
|
10 ounces of beans. |
| 1 |
cn |
(8-oz) salt free tomato |
|
|
Sauce |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Chili powder |
| 3/4 |
c |
+ 2 T yellow cornmeal |
| 1 |
ts |
Baking powder |
| 2 |
|
Egg whites OR Ener-G egg |
|
|
Replacer for 2 eggs |
| 1/2 |
c |
Skim milk or soy milk |
| 2 |
tb |
Olive oil |
| 1 |
c |
Canned corn |
|
|
-=+Dianne in Freeport, Texas+=- |
|
|
"Que la fuerza vaya contigo." |
INSTRUCTIONS
TOPPING
CRUST
Preheat oven to 350 degrees. Lightly oil an 8-inch square baking pan or
spray with a nonstick cooking spray.
To prepare topping: Heat oil in a large nonstick skillet over medium heat.
Add garlic, onions, and green pepper. Cook 10 minutes, or until onins are
tender and start to brown. Remove from heat and stir in remaining topping
ingredients. Set aside.
To prepare crust: In a small bowl, combine cornmeal and baking powder,
mixing well. In another bowl, combine egg whites or egg replacer
(+appropriate water), milk (or soy milk), and oil. Beat with a fork or wire
whisk until blended. Stir into cornmeal, mixing just until all ingredients
are moistened. Stir in corn.
Spread crust mixture evenly in prepared pan. (Mixture will be loose.) Spoon
topping evenly over crust.
Bake, uncovered, 35 minutes.
Let stand 5 minutes, then cut into squares to serve.
(From _Lean, Luscious and Meatless_)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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