Vegetable Casserole W/cornbread Dressing Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
FILLING
2 tbsp: Butter, soy margarine or
Canola oil,
1 medium: Onion, finely chopped
3 Cloves: garlic, minced
2 large: Tomatoes, finely chopped
1/2 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,
1/2 cup: Frozen peas, thawed
CORNBREAD TOPPING
1: Egg, or Ener-G egg replacer
To equal 1 egg,
1 tbsp: Sugar,
1/2 cup: Buttermilk or soymilk,
1/2 cup: Cornmeal,
1/2 cup: Unbleached white flour OR,
Whole wheat pastry flour,
1 tsp: Baking powder,
1/2 tsp: Baking soda,
1/4 cup: Frozen corn, thawed
1 tsp: Seeded, chopped jalapeno
1 tbsp: Drained, chopped pimiento
Directions:
Vegetables: Heat marjarine or oil in a large skillet. Add onions,
garlic, saute til onion translucent, about 5 mins. Add tomatoes and
water, bring to 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 to 425F 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 mix into the cornmeal mix and stir until smooth.
Place vegetables in a lightly oiled 8- or 9-inch square pan or a
casserole dish. 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 a knife to indicate where to
cut for each serving.
Makes 4 to 6 servings.
Nutritional Information 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.
Source: "Vegetarian Times", November 1992
Source from luhu.jp
garlic, saute til onion translucent, about 5 mins. Add tomatoes and
water, bring to 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 to 425F 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 mix into the cornmeal mix and stir until smooth.
Place vegetables in a lightly oiled 8- or 9-inch square pan or a
casserole dish. 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 a knife to indicate where to
cut for each serving.
Makes 4 to 6 servings.
Nutritional Information 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.
Source: "Vegetarian Times", November 1992
Source from luhu.jp