Mexican pie or upside down tamale pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Corn meal |
| 1 | cup | Whole wheat flour |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Salt (optional) |
| 1 | can | Cream-style corn |
| 1 | cup | Low fat soy milk or ??? |
| 1 | Onion; sliced | |
| 1 | Bell pepper; chopped | |
| 1 | medium | Zuchinni; chopped |
| 1 | small | Hot pepper; minced (as much as you dare) |
| 3 | Cloves garlic; minced | |
| 2 | tablespoons | Chili powder |
| 2 | cups | Cooked beans; whatever you have around |
| 2 | cups | Tomato sauce |
| About 16 ounces soft or silken tofu | ||
| ⅓ | cup | Nutritional yeast |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Onion powder |
| About 1/2 cup more or less water | ||
Directions
CRUST
FILLING
ADD
TOPPING
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 <jrg14@...> on Sep 2, 1997