| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Mexican | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Corn meal |
| 1 | c | Whole wheat flour |
| 1 | T | Baking powder |
| 1/2 | t | Salt, optional |
| 1 | Cream-style corn | |
| 1 | c | Low fat soy milk or ??? |
| 1 | Onion, sliced | |
| 1 | Bell pepper, chopped | |
| 1 | Zuchinni, chopped | |
| 1 | Hot pepper, minced as much | |
| as you dare | ||
| 3 | Cloves garlic, minced | |
| 2 | T | Chili powder |
| c Cooked beans, whatever you | ||
| c Tomato sauce | ||
| 1 | c Nutritional yeast | |
| 1 | ts Salt | |
| 1 | ts Onion powder |
INSTRUCTIONS
~---------------------ADD--------------------------- : -- have around ~-------------------TOPPING------------------------- : About 16 ounces soft or : -- silken tofu : About 1/2 cup more or less : -- water 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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