Aug. 14th, 2013

nverland: (Monthly-August)
[personal profile] nverland
 photo 1176891249372841.jpg

Vegan Hot Tamale Pie

1 tablespoon olive oil
1 medium onion, finely chopped
1 medium yellow, red, or green bell pepper,
Seeded and finely chopped
2 garlic cloves, minced
1 (16-oz.) can unsweetend tomato sauce
1 (16-oz.) can pinto beans, rinsed and drained
1 ear corn, kernels cut off the cob,
Or 3/4 cup thawed frozen corn
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
Pinch of cayenne pepper
3 cups water
1 cup yellow stone-ground cornmeal
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt

Heat the olive oil in a large frying pan over medium-high heat.
Add the onion bell pepper, and garlic and cook until softened,
6 to 8 minutes.
Remove from the heat and stir in the tomato sauce, pinto beans,
corn, chili powder, cumin, salt, and cayenne.
Pour into an 8- by 8-inch glass baking dish.
Preheat oven to 350°.
Boil the water, add the cornmeal, lemon juice, mustard,
And salt in a large saucepan, and stir until mixed.
Bring to a boil over medium-high heat, then immediately
Reduce the heat to low and simmer, stirring often, until
thickened, 3 to 5 minutes.
Spread the cooked cornmeal over the bean mixture.
Bake for 30 minutes.
Cool for 10 minutes before serving.
Makes 8-inch square pie.


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