| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Mexican | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Corn meal |
| 1 | c | Whole wheat flour |
| 1 | tb | Baking powder |
| 1/2 | ts | Salt (optional) |
| 1 | cn | Cream-style corn |
| 1 | c | Low fat soy milk or ??? |
| 1 | Onion; sliced | |
| 1 | Bell pepper; chopped | |
| 1 | md | Zuchinni; chopped |
| 1 | sm | Hot pepper; minced (as much as you dare) |
| 3 | Cloves garlic; minced | |
| 2 | tb | Chili powder |
| 2 | c | Cooked beans; whatever you have around |
| 2 | c | Tomato sauce |
| About 16 ounces soft or silken tofu | ||
| 1/3 | c | Nutritional yeast |
| 1/2 | ts | Salt |
| 1/2 | ts | Onion powder |
| About 1/2 cup more or less water |
INSTRUCTIONS
CRUST FILLING ADD TOPPING Filling: saute in wine or broth. Simmer till it is thick wonderful. mix til all is evenl ymoist. pour into 9X13 baking pan, spread evenly. Pour over crust Topping: blend until smooth and the consistency of yogurt or sour cream, add water as required. Pour over filling and spread evenly. Sprinkle with paprika Bake at about 375 for about 1 hour. Serve with a salad or a side of steamed veggies. Posted to fatfree digest V97 #198 by Jan Gordon <jrg14@cornell.edu> on Sep 2, 1997
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