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Yield:
8
Ingredients:
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CRUST ---------------- |
| 1/2 cup |
cornmeal |
| 1 cup |
whole wheat flour |
| 1 tbl |
baking powder |
| 1/2 tsp |
salt, optional |
| 16 oz |
creamed corn, canned |
| 1 cup |
low fat soy milk or ??? |
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Mix till all is evenly moist. |
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Pour into 9x13 baking pan. Spread evenly. |
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----------------- FILLING ---------------- |
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saute in wine or broth-- |
| 1 x |
onion, sliced |
| 1 x |
bell pepper, chopped |
| 1 med |
zucchini, chopped |
| 1 sm |
hot pepper, minced |
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(as much as you dare) |
| 3 x |
cloves garlic, minced |
| 2 tbl |
chili powder |
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add |
| 2 cup |
cooked beans |
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whatever you have around |
| 2 cup |
tomato sauce |
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Simmer till it is thick wonderful. |
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Pour over crust |
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----------------- TOPPING ---------------- |
| 16 oz |
soft or silken tofu, about |
| 1/3 cup |
nutritional yeast |
| 1/2 tsp |
salt |
| 1/2 tsp |
onion powder |
Instructions:
Instructions: 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.
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