Try this Black Bean Tart with Cornmeal Crust recipe, or contribute your own.
Suggest a better descriptionCRUST: In a large bowl, combine cornmeal, flour & salt. Drizzle in oil: stir or use fingers to mix until the mixture becomes crumbly. Sprinkle with water & mix again. The mixture should form into a ball, add more water if necessary, but only a little at a time. Wrap in a damp towel & refrigerate for 1 hour. FILLING: Mash tofu & stir in cumin, salt, pepper & cayenne. Mix in the beans, being careful not to break them, & onion. Set aside. Preheat oven to 400F. Place dough in a 9" pie plate & press down until it covers the plate. Refrigerate 30 minutes. Prick crust several times, cover with aluminum foil & weight it down. Bake 20 minutes, remove weights & foil & bake until the crust is dried out, about 5 minutes. Spread roasted garlic over the crust & spoon on the filling. Return to oven until heated through, about 15 minutes. Garnish with corn kernels if desired. "Vegetarian Times" August, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 126 | ||
Calories from Fat: 31 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.3mg | 0 % | |
Potassium 62mg | 2 % | |
Total Carbohydrate 21g | 6 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 19.7g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 126
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