--------------------------TOPPING--------------------------
1 tb Olive oil
1 Clove garlic, finely chopped
1 c Chopped onions
1 c Chopped green pepper
1 lb Canned kidney beans, rinsed
And drained. This will yield
10 ounces of beans.
1 cn (8-oz) salt free tomato
Sauce
1 ts Dried oregano
1 ts Ground cumin
1 ts Chili powder
---------------------------CRUST---------------------------
3/4 c + 2 T yellow cornmeal
1 ts Baking powder
2 Egg whites OR Ener-G egg
Replacer for 2 eggs
1/2 c Skim milk or soy milk
2 tb Olive oil
1 c Canned corn
Preheat oven to 350 degrees. Lightly oil an 8-inch
square baking pan or spray with a nonstick cooking
spray.
To prepare topping: Heat oil in a large nonstick
skillet over medium heat. Add garlic, onions, and
green pepper. Cook 10 minutes, or until onins are
tender and start to brown. Remove from heat and stir
in remaining topping ingredients. Set aside.
To prepare crust: In a small bowl, combine cornmeal
and baking powder, mixing well. In another bowl,
combine egg whites or egg replacer (+appropriate
water), milk (or soy milk), and oil. Beat with a fork
or wire whisk until blended. Stir into cornmeal,
mixing just until all ingredients are moistened. Stir
in corn.
Spread crust mixture evenly in prepared pan. (Mixture
will be loose.) Spoon topping evenly over crust.
Bake, uncovered, 35 minutes.
Let stand 5 minutes, then cut into squares to serve.
(From _Lean, Luscious and Meatless_)
-=+Dianne in Freeport, Texas+=-
"Que la fuerza vaya contigo."
