Mexicali Pie
Recipes » Bread » Breakfast Pastries
To make this a vegan dish, simply replace the Cornbread Topping with a pastry topping (like you would use for pot pie). Drape it over the filling, and tuck in the sides just before baking.
"To clarify, I kept the cornbread topping but made it vegan with soy buttermilk (soy milk + lemon juice) and egg replacer. Also subbed out the non-vegan Boca...DELISH!!!" - JessieEKYield: 6 Ready in 1 hours, 25 minutes
Cuisine: MexicanMain Ingredient: Soy burger
100% would make again (reviews)
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Notes Mexicali Pie Preparation
1. To make Filling: Heat oil in large skillet over medium heat. Add onion, and cook, stirring often, 5 to 6 minutes, or until translucent. Add chile, and cook, stirring, 2 minutes. Stir in corn, flour and soy crumbles, breaking up with wooden spoon. Stir in tomatoes. Bring to a simmer; cook 5 minutes. Add salt to taste. (If seasoning is too mild for you, add 1/2 tsp. or so each of chili powder and cumin.)
2. Transfer mixture to greased 1 1/2-qt. baking dish. Preheat oven to 400F.
3. To make Cornbread Topping: Combine cornmeal, flour, brown sugar, baking powder, salt and baking soda in large bowl, and mix well; set aside. Whisk egg yolks in separate bowl until pale; whisk in buttermilk and oil. Set aside. Beat egg whites in separate bowl until soft peaks form.
4. Make well in dry ingredients, and pour in buttermilk mixture. Mix just until combined. Add green onions and jalape?o. Fold in egg whites. Pour over vegetable mixture.
5. Bake until topping is cooked through, about 45 minutes. Cool 5 to 10 minutes before serving.
Nutritional Information
Per SERVING: Calories: 504, Protein: 22g, Total fat: 20g, Carbs: 62g, Cholesterol: 74mg, Sodium: 998mg, Fiber: 10g, Sugars: 16g
Vegetarian Times, February 2006 p.70
Notes
Definitely a keeper! Takes a little time to assemble (about 30-45 minutes), and then has to bake for 45 minutes, but it's easy to make, and worth the effort. The original recipe called for Mexican seasoned soy crumbles, which our store didn't have, so we used Boca crumbles. If using Boca crumbles, you will need to add some Mexican seasonings. We used about a teaspoon each of cumin, garlic powder, onion powder, and oregano. Makes 6 generous servings.
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lizmari
Ready to go into the oven
photo by lizmari
Just out of the oven - it needs to cool for about 10 minutes before serving
photo by lizmari
the vegan version - DELISH!!
photo by 
JessieEK
Bubbly goodness.
photo by JessieEK
Great with white wine...
photo by JessieEK
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Mexicali Pie Reviews
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To clarify, I kept the cornbread topping but made it vegan with soy buttermilk (soy milk + lemon juice) and egg replacer. Also subbed out the non-vegan Boca...DELISH!!!
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Definitely a keeper! Takes a little time to assemble (about 30-45 minutes), and then has to bake for 45 minutes, but it's easy to make, and worth the effort. The original recipe called for Mexican seasoned soy crumbles, which our store didn't have, so we used Boca crumbles. If using Boca crumbles, you will need to add some Mexican seasonings. We used about a teaspoon each of cumin, garlic powder, onion powder, and oregano. Makes 6 generous servings.
[I posted this recipe.] |
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