Vegetable Casserole With 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 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
Source from luhu.jp
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
Source from luhu.jp