Vegetable Casserole W/cornbread Dressing

Vegetable Casserole W/cornbread Dressing Ingredients

FILLING	1/2 c Frozen peas, thawed
2 tb Butter, soy margarine or	CORNBREAD TOPPING
Canola oil	1 Egg, or Ener-G egg replacer
1 md Onion, finely chopped	To equal 1 egg
3 Cloves garlic, minced	1 tb Sugar
2 lg Tomatoes, finely chopped	1/2 c Buttermilk or soymilk
1/2 c Water	1/2 c Cornmeal
1 md Potato, chopped into 1-in.	1/2 c Unbleached white flour OR
Cubes	Whole wheat pastry flour
1 md Sweet potato, chopped into	1 ts Baking powder
1 1-inch cubes	1/2 ts Baking soda
1 c Green beans, cut into 1" pcs	1/4 c Frozen corn, thawed
1 c Broccoli or cauliflower	1 ts Seeded, chopped jalapeno
Florets chopped into 1" pcs	1 tb Drained, chopped pimiento
Salt and pepper to taste

Instructions for Vegetable Casserole W/cornbread Dressing

Vegetables: Heat marjarine or oil in a large skillet. Add onions, garlic, saute til onion translucent, about 5 mins. Add tomatoes and water, bring to 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 to 425F 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 mix into the cornmeal mix and stir until smooth. Place vegetables in a lightly oiled 8- or 9-inch square pan or a casserole dish. 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 a knife to indicate where to cut for each serving. Makes 4 to 6 servings. Nutritional Information 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. Source: "Vegetarian Times", November 1992 Posted to MM-Recipes Digest by momqat@juno.com (Katie M Weber) on Apr 21, 1998

Main Ingredient: GrainsCuisine: Uncategorized

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