Vegetable Casserole With Cornbread Dressing

---------- Recipe via Meal-Master (tm) v8.02

Title: VEGETABLE CASSEROLE WITH CORNBREAD DRESSING
Categories: Vegetarian, Main dish
Yield: 6 servings

--------------------------FILLING--------------------------
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

---------------------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, chopped pimiento

Vegetables: Heat marjarine or oil in a large skillet.
Add onions and garlic, and saute until onion is
translucent, about 5 minutes. Add tomatoes and water
and bring to a 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 50 425 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
mixture and stir until smooth. Place vegetables in a
lightly oiled 8- or 9-inch square pan or a casserole.
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 aknife to indicate
where to cut for each serving. Makes 4 to 6 servings.
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. From _Vegetarian Times_, November
1992

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