Vegetable casserole with cornbread dressing
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Vegetable casserole with cornbread dressing
  Casserole    Cornbread    Vegetarian    Vegetables    Dressings  
Last updated 6/12/2012 1:28:20 AM. Recipe ID 63658. Report a problem with this recipe.
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      Title: Vegetable casserole with cornbread dressing
 Categories: Vegetarian, Main dish
      Yield: 6 Servings
      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.
      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 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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Recipe ID 63658 (Apr 03, 2005)

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