| 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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