Vegetable Casserole W/cornbread Dressing

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

Original recipe makes 6 Servings



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 (Katie M Weber) on Apr 21, 1998

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