*  Exported from  MasterCook  *

                                Tamale Pie

Recipe By     : Carol Connell, from Reversing Heart Disease, Ornish
Serving Size  : 6    Preparation Time :1:00
Categories    : Grains                           Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust:
     1/2  c             Corn meal
     1/2  c             All-purpose flour
   1 1/2  ts            Baking powder
     1/4  ts            Salt
     1/2  c             Nonfat yogurt
     1/4  c             Water
   1      ts            Sugar
     1/2  ts            Cayenne
     1/4  c             Corn kernels
                        Filling:
   1      c             Onions -- chopped
   6      cl            Garlic
   1      tb            Ground cumin
     1/2  ts            Chili powder
     1/4  ts            Coriander
     1/4  c             Frozen apple juice concentrate
     1/4  c             Tomato paste
   1      c             Tomatoes -- chopped
   3      tb            Jalapeno peppers -- diced
   2      c             Cooked kidney beans
     1/4  c             Green peas
     1/4  c             Corn kernels
     1/2  c             Carrots -- finely chopped
     1/2  c             Red bell pepper -- chopped
   3      tb            Fresh parsley -- chopped
     1/8  ts            Salt
                        Vegetable broth

Crust:

Mix together the corn meal, flour, baking powder, and salt. Gradually
add the yogurt and water, then mix until smooth. Stir the sugar,
cayenne, and corn kernels into the batter. Set aside under a damp
cloth.

Preheat the oven to 350 F.

Filling:

Braise the onions, garlic, cumin, chili powder, and coriander in the
apple juice concentrate in a large skillet or a heavy pot. Add the
tomato paste, chopped tomato, and diced jalapenos. Then add the
beans, peas, corn, carrots, bell pepper, and parsley. Braise for
about 10 minutes, adding vegetable broth as needed to keep the
vegetables from sticking. Add the salt. Pour into a 7-1/2 x 12"
lasagna pan that is nonstick or coated with vegetable oil spray.

To Assemble:

Spread the batter over the vegetables as evenly as possible. Bake for
about 30 minutes, until the top is bubbling and the crust is just
beginning to brown at the edges.

Serve with citrus-based salad.


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