Mexican pie or upside down tamale pie

1 Servings

Ingredients

Quantity Ingredient
1½ cup Corn meal
1 cup Whole wheat flour
1 tablespoon Baking powder
½ teaspoon Salt (optional)
1 can Cream-style corn
1 cup Low fat soy milk or ???
1 Onion; sliced
1 Bell pepper; chopped
1 medium Zuchinni; chopped
1 small Hot pepper; minced (as much as you dare)
3 Cloves garlic; minced
2 tablespoons Chili powder
2 cups Cooked beans; whatever you have around
2 cups Tomato sauce
About 16 ounces soft or silken tofu
⅓ cup Nutritional yeast
½ teaspoon Salt
½ teaspoon Onion powder
About 1/2 cup more or less water

Directions

CRUST

FILLING

ADD

TOPPING

Filling: saute in wine or broth. Simmer till it is thick wonderful. mix til all is evenl ymoist. pour into 9X13 baking pan, spread evenly.

Pour over crust

Topping: blend until smooth and the consistency of yogurt or sour cream, add water as required. Pour over filling and spread evenly. Sprinkle with paprika

Bake at about 375 for about 1 hour.

Serve with a salad or a side of steamed veggies. Posted to fatfree digest V97 #198 by Jan Gordon <jrg14@...> on Sep 2, 1997

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