Vegetables: Heat marjarine or oil in a large skillet. Add onions and garlic, and saute until onion is translucent, about 5 minutes. Add tomatoes and water and bring to a 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 50 425 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 mixture and stir until smooth. Place vegetables in a lightly oiled 8- or 9-inch square pan or a casserole. 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 aknife to indicate where to cut for each serving. Makes 4 to 6 servings. 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. From _Vegetarian Times_, November 1992
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|Serving Size: 1 Serving (47g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 193mg||7 %|
|Potassium 30.2mg||1 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 12.2g|
|Protein 1g||1 %|
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Calories per serving: 55
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