Vegetable casserole w/cornbread dressing
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Vegetable casserole w/cornbread dressing
  Casserole    Vegetarian    Vegan    Vegetables    Dressings  
Last updated 6/12/2012 1:28:20 AM. Recipe ID 63657. Report a problem with this recipe.
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      Title: Vegetable casserole w/cornbread dressing
 Categories: Vegetarian, Main dish, Vegan
      Yield: 6 Servings
 
MMMMM--------------------------FILLING-------------------------------
      2 tb Butter, soy margarine or
           Canola oil
      1 md Onion, finely chopped
      3    Cloves garlic, minced
      2 lg Tomatoes, finely chopped
    1/2 c  Water
      1 md Potato, chopped into 1-in.
           Cubes
      1 md Sweet potato, chopped into
           1-inch cubes
      1 c  Green beans, cut into 1" pcs
      1 c  Broccoli or cauliflower
           Florets chopped into 1" pcs
           Salt and pepper to taste
    1/2 c  Frozen peas, thawed

MMMMM---------------------CORNBREAD TOPPING--------------------------
      1    Egg, or Ener-G egg replacer
           To equal 1 egg
      1 tb Sugar
    1/2 c  Buttermilk or soymilk
    1/2 c  Cornmeal
    1/2 c  Unbleached white flour OR
           Whole wheat pastry flour
      1 ts Baking powder
    1/2 ts Baking soda
    1/4 c  Frozen corn, thawed
      1 ts Seeded, chopped jalapeno
      1 tb Drained, chopped pimiento
 
  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.
  




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Recipe ID 63657 (Apr 03, 2005)

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