Vegetable casserole with cornbread dressing
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter, soy margarine or |
| Canola oil | ||
| 1 | medium | Onion, finely chopped |
| 3 | Cloves garlic, minced | |
| 2 | larges | Tomatoes, finely chopped |
| ½ | cup | Water |
| 1 | medium | Potato, chopped into 1-in. |
| Cubes | ||
| 1 | medium | Sweet potato, chopped into |
| 1-inch cubes | ||
| 1 | cup | Green beans, cut into 1\" pcs |
| 1 | cup | Broccoli or cauliflower |
| Florets chopped into 1\" pcs | ||
| Salt and pepper to taste | ||
| ½ | cup | Frozen peas, thawed |
| 1 | Egg, or Ener-G egg replacer | |
| To equal 1 egg | ||
| 1 | tablespoon | Sugar |
| ½ | cup | Buttermilk or soymilk |
| ½ | cup | Cornmeal |
| ½ | cup | Unbleached white flour OR |
| Whole wheat pastry flour | ||
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | cup | Frozen corn, thawed |
| 1 | teaspoon | Seeded, chopped jalapeno |
| 1 | tablespoon | Drained, chopped pimiento |
Directions
FILLING
CORNBREAD TOPPING
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