| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs, Dairy |
Vegetarian |
Vegetarian, Main dish, Vegan |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter, soy margarine or |
|
|
Canola oil |
| 1 |
md |
Onion, finely chopped |
| 3 |
|
Cloves garlic, minced |
| 2 |
lg |
Tomatoes, finely chopped |
| 1/2 |
c |
Water |
| 1 |
md |
Potato, chopped into 1-in. |
|
|
Cubes |
| 1 |
md |
Sweet potato, chopped into |
|
|
1-inch cubes |
| 1 |
c |
Green beans, cut into 1" pcs |
| 1 |
c |
Broccoli or cauliflower |
|
|
Florets chopped into 1" pcs |
|
|
Salt and pepper to taste |
| 1/2 |
c |
Frozen peas, thawed |
| 1 |
|
Egg, or Ener-G egg replacer |
|
|
To equal 1 egg |
| 1 |
tb |
Sugar |
| 1/2 |
c |
Buttermilk or soymilk |
| 1/2 |
c |
Cornmeal |
| 1/2 |
c |
Unbleached white flour OR |
|
|
Whole wheat pastry flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
c |
Frozen corn, thawed |
| 1 |
ts |
Seeded, chopped jalapeno |
| 1 |
tb |
Drained, chopped pimiento |
INSTRUCTIONS
FILLING
CORNBREAD TOPPING
Vegetables: Heat marjarine or oil in a large skillet. Add onions, garlic,
saute til onion translucent, about 5 mins. Add tomatoes and water, bring to
boil. Add potato. Cover and simmer for 5 minutes. Add sweet potato, green
beans, and brocooli or cauliflower. Simmer, covered, for 5 more minutes.
Add salt and pepper. (The vegetables are not thoroughly cooked at this
stage). Add peas. Remove from heat and keep covered until the topping is
ready
Topping: Preheat oven to 425F degrees. Beat together egg or egg replacer
and sugar in a large bowl until smooth and creamy. Fold in buttermilk or
soymilk.
In a separate bowl, combine cornmeal, flour, baking powder and baking soda.
Add corn and jalapeno.
Add the egg mix into the cornmeal mix and stir until smooth.
Place vegetables in a lightly oiled 8- or 9-inch square pan or a casserole
dish. Spread cornmeal batter in an even layer over vegetables. Sprinkle
pimiento on top and gently pat into batter.
Bake for 18 to 20 minutes or until a toothpick inserted on top comes out
clean.
Best served warm, but also good at room temperature.
To serve: Score the surface lightly with a knife to indicate where to cut
for each serving.
Makes 4 to 6 servings.
Nutritional Information per serving: 286 calories; 10 g protein; 5 g fat;
53 g. carbohydrate; 62 mg. cholesterol if buttermilk, eggs and butter are
used; 0 mg cholesterol if soy margarine, egg replacer and soymilk are used;
545 mg sodium; 9 g. fiber.
Source: "Vegetarian Times", November 1992
Posted to MM-Recipes Digest by momqat@juno.com (Katie M Weber) on Apr 21,
1998
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