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Vegetable casserole w/cornbread dressing

Yield: 6 Servings MMM

Ingredients:

• 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

Instructions:

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. Source: "Vegetarian Times" November 1992

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