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TAMALE PIE
Recipe By : Carol Connell, from Reversing Heart Disease(Ornish)
Serving Size : 6 Preparation Time :1:00
Categories : Family Approved Casseroles
Grains And Beans Main Dishes
Amount Measure Ingredient -- Preparation Method
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CRUST:
1/2 cup cornmeal
1/2 cup flour, all-purpose
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup nonfat yogurt
1/4 cup water
1 teaspoon sugar
1/2 teaspoon cayenne
1/4 cup corn kernels
FILLING:
1 cup chopped onions
6 garlic cloves
1 tablespoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon coriander
1/4 cup apple juice, frozen concentrate
1/4 cup tomato paste
1 cup chopped tomatoes
3 tablespoons jalapeno peppers -- diced
2 cups cooked kidney beans
1/4 cup green peas
1/4 cup corn kernels
1/2 cup carrots -- finely chopped
1/2 cup red bell pepper -- chopped
3 tablespoons fresh parsley -- chopped
1/8 teaspoon salt
vegetable broth
For the crust, mix together the cornmreal, flour, baking powder, and salt.
Gradually add the yogurt and water, then mix until smooth. Stir the sugar,
cayenne, and corn kernels into the batter. Set aside under a damp cloth.
Preheat the oven to 350 degreesF. For the filling, braise the onions, garlick,
cumin, chili powder, and coriander in the apple juice concentrate in a large
skillet or a heavy pot. Add the tomatoe paste, chopped tomato, and diced
jalapeno peppers. Then add the beans, peas, corn, carrots, bell pepper, and
parsley. Braise for about 10 minutes, adding vegetable broth as needed to keep
the vegetables from sticking. Add the salt. Pour into a 7-1.2" by
12" lasagna pan that is nonstick or coated with vegetable oil spray.
To assemble, spread the batter over the vegetables as evenly as possible. Bake
for about 30 minutes, until the top is bubbling and the crust is just beginning
to brown at the edges.
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Serving Ideas : serve with citris-based salad
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