| 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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