| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Vegetarian |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
EDEN Hot Pepper Sesame Oil |
| 1 |
md |
Onion; chopped |
| 2 |
|
Garlic cloves; pressed |
| 1/2 |
c |
Fresh or frozen corn |
| 1 |
|
Green pepper; chopped |
| 1/2 |
c |
Chopped olives black or green |
| 2 |
cn |
EDEN Organic Pinto Beans OR- Black or Kidney Beans (15 oz. cans), drained |
| 1 |
c |
EDEN Spaghetti Sauce |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Chili powder (more to taste) |
| 2/3 |
c |
Corn meal |
| 1/3 |
c |
Organic whole wheat flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Sea salt |
| 2/3 |
c |
EDENSOY Or EDENSOY EXTRA (Original) |
| 3 |
tb |
EDEN Extra Virgin Olive Oil |
| 3 |
tb |
EDEN Barley Malt (Maple syrup or honey can be used instead) |
INSTRUCTIONS
FILLING
TOPPING
FILLING: Heat oil, saute onions and garlic until translucent. Add
remaining
ingredients, saute for 2 minutes, and set aside. Prepare topping.
TOPPING: Sift dry ingredients together. In a separate bowl, mix liquids.
Combine wet and dry ingredients. Place filling in oiled deep dish pie
plate. Pour cornmeal topping gently over top of filling. Bake at 350 F
for 40 minutes.
Per serving: 344 Calories;
12g Fat (30% calories from fat); 11g Protein;
50g Carbohydrate; 0mg Cholesterol; 417mg Sodium
Prep Time: 15 minutes
Cooking Time: 40 minutes
Copyright 1994 Eden Foods, Inc.
<Electronic Format courtesy of Karen Mintzias>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip
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