Vegetable Casserole W Cornbread Dressing Recipe
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Vegetable Casserole W Cornbread Dressing
FILLING
2 tbsp Butter, soy margarine or
Canola oil
1 medium Onion, finely chopped
3 Cloves garlic, minced
2 large Tomatoes, finely chopped
1/2 cup Water
1 medium Potato, chopped into 1-in.
Cubes
1 medium Sweet potato, chopped into
1-inch cubes
1 cup Green beans, cut into 1" pcs
1 cup Broccoli or cauliflower
Florets chopped into 1" pcs
Salt and pepper to taste
1/2 cup Frozen peas, thawed
CORNBREAD TOPPING
1 Egg, or Ener-G egg replacer
To equal 1 egg
1 tbsp Sugar
1/2 cup Buttermilk or soymilk
1/2 cup Cornmeal
1/2 cup Unbleached white flour OR
Whole wheat pastry flour
1 tsp Baking powder
1/2 tsp Baking soda
1/4 cup Frozen corn, thawed
1 tsp Seeded, chopped jalapeno
1 tbsp Drained, 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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Advice on losing weight
If you wish to get thinner and better your general wellbeing, then, as any dietician will tell you, you really should undertake a thoughtfully configured healthy-minded meal plan. In a perfect world, this ought to include 5 portions of fruit & vegetables per day and also require the right mixture of carbohydrate, fats, and protein.
In deciding on a meal plan, the important thing is to also make sure you cut back on your consumption of fats, refined carbohydrates and salt.
When starting a weight loss program, dieters usually look at food store and brand name products sold as 'low in fat'. This is most certainly foolish, seeing as how a food could be low in fats, but still far too high in calories and carbohydrates.
Drink more water. Sometimes when going through a busy day, you have an idea that you want a snack but really you may need a healthy tumbler of water or squash. The sensations of being hungry and being thirsty are somewhat similar, albeit one of them can result in bad health and the alternative is healthy.
Instead of dwelling on the unhealthy foods that you ought to leave out of your weight loss program, concentrate on the sensible foods that you can introduce to your diet. If one can insert a few nourishing fruit & vegetables into your meal plan, you'll soon find that you feel more full and have a substantially decreased risk of falling prey to those unwholesome afternoon snacks.
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Vegetable Casserole W Cornbread Dressing - a delicious recipe from Recipes.eu.com
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