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

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