Recipe - Mexican Pie Or Upside Down Tamale Pie

CRUST
1 One half cup Corn meal
1 cup Whole wheat flour
1 tablespoon Baking powder
One half teaspoon Salt (optional)
1 cn Creamstyle corn
1 cup Low fat soy milk or ???

FILLING
1 Onion; cut or sliced up
1 Bell pepper; chopped
1 md Zuchinni; chopped
1 small Hot pepper; minced (as much
as you dare)
3 Cloves garlic; minced
2 tablespoon Chili powder

ADD
2 cup Cooked beans; whatever you
have around
2 cup Tomato sauce

TOPPING
About 16 ounces soft or
silken tofu
1/3 cup Nutritional yeast
One half teaspoon Salt
One half teaspoon Onion powder
About One half cup more or less
water

Filling: saute in wine or broth. Simmer till it is thick wonderful. mix til
all is evenl ymoist. pour into 9X13 baking pan, spread evenly.

Pour over crust

Topping: blend until smooth and the consistency of yogurt or sour cream,
add water as required. Pour over filling and spread evenly. Sprinkle with
paprika

Bake at about 375 for about 1 hour.

Serve with a salad or a side of steamed veggies. Posted to fatfree digest
V97 #198 by Jan Gordon jrg14@cornell.edu on Sep 2, 1997