| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs, Dairy |
Vegetarian |
Vegetarian, Main dish |
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 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
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”