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Title: Mexican Pie or Upside Down Tamale Pie Categories: None Yield: 1 Servings -----------------------------------CRUST----------------------------------- 1 1/2 c Corn meal 1 c Whole wheat flour 1 tb Baking powder 1/2 ts Salt (optional) 1 cn Cream-style corn 1 c Low fat soy milk or ??? ----------------------------------FILLING---------------------------------- 1 Onion; sliced 1 Bell pepper; chopped 1 md Zuchinni; chopped 1 sm Hot pepper; minced (as much -as you dare) 3 Cloves garlic; minced 2 tb Chili powder ------------------------------------ADD------------------------------------ 2 c Cooked beans; whatever you -have around 2 c Tomato sauce ----------------------------------TOPPING---------------------------------- About 16 ounces soft or -silken tofu 1/3 c Nutritional yeast 1/2 ts Salt 1/2 ts Onion powder About 1/2 cup more or less -water Filling: saute in wine or broth. Simmer till it is thick wonderful. mix til all is evenl ymoist. pour into 9X13 baking pan, spread evenly. Pour over crust 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. Posted to fatfree digest V97 #198 by Jan Gordon |