Filling:
1 md Onion
2 cl Garlic; up to 4
1 ds Red wine; up to 2
1 Red pepper
2 c Frozen corn
1/2 lb Mushrooms
19 oz Can kidney beans
28 oz Can Italian tomatoes
1/2 lb Green beans
1 tb Chili powder
1 tb Corriander seed
1 ts Cumin
1 ds Hot sauce
2 tb Cocoa powder
1 tb Oregano
Topping:
2 lb Potatoes
1/2 c Milk
1 Egg replacement
Nutmeg
Preheat oven to 375 F.
Cut up the garlic and onion. In a large Dutch oven, saute garlic and
onion in the wine until soft. Add the red pepper and the corn and
cook over medium heat until the corn is tender. Remove from pot and
set aside.
In another splash of wine, saute the mushrooms until soft. Add the
kidney beans, tomatoes, green beans and spices, and simmer for
15 minutes over low heat. Add the corn/pepper mixture back in for
three more minutes.
The Topping:
Cut up and boil the potatoes for 15 minutes. Drain. Add the milk,
ersatz egg and nutmeg, and beat with a hand mixer.
Place the filling in a large casserole dish, and spread the mashed
potatoes over top. Bake for 30 to 40 minutes. Let stand for 5-10
minutes, and serve.
