Vegetable Casserole With Cornbread Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs, Dairy | Vegetarian | Main dish, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | T | Butter, soy margarine or |
| Canola oil | ||
| 1 | Onion, finely chopped | |
| 3 | Cloves garlic, minced | |
| 2 | Tomatoes, finely chopped | |
| 1/2 | c | Water |
| 1 | Potato, chopped into 1-in. | |
| Cubes | ||
| 1 | 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 | T | Sugar |
| 1/2 | c | Buttermilk or soymilk |
| 1/2 | c | Cornmeal |
| 1/2 | c | Unbleached white flour OR |
| Whole wheat pastry flour | ||
| 1 | t | Baking powder |
| 1/2 | t | Baking soda |
| 1/4 | c | Frozen corn, thawed |
| 1 | t | Seeded, chopped jalapeno |
| 1 | T | Drained, chopped pimiento |
INSTRUCTIONS
Vegetables: Heat marjarine or oil in a large skillet. Add onions and garlic, and saute until onion is translucent, about 5 minutes. Add tomatoes and water and bring to a 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 50 425 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 mixture and stir until smooth. Place vegetables in a lightly oiled 8- or 9-inch square pan or a casserole. 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 aknife to indicate where to cut for each serving. Makes 4 to 6 servings. 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. From Vegetarian Times, November 1992 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 199
Calories From Fat: 93
Total Fat: 10.5g
Cholesterol: 0mg
Sodium: 370.5mg
Potassium: 198.8mg
Carbohydrates: 24.1g
Fiber: 2.4g
Sugar: 4.9g
Protein: 3.3g