Sweet Polenta Pie with Roasted Vegetables - 2 pts, 24g Carbohydrate; 4g Dietary Fiber

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Sweet Polenta Pie with Roasted Vegetables - 2 pts, 24g Carbohydrate; 4g Dietary

Fiber

 

Recipe By : " How It All Vegan " by Tanya Barnard & Sarah Kramer

Serving Size : 8 Preparation Time :0:00

Categories : LowCal (Less than 300 calories LowFat (Less than 25%)

Spicy Vegan

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Roasted Veggie Topping:

1 med carrot -- chopped

1 sm zucchini -- chopped

4 mushrooms -- quartered

1 sm green pepper -- sliced

1 sm red pepper -- sliced

1 sm red onion -- chopped

2 cloves garlic -- minced

1/2 c water

1 1/2 tbsp tomato paste

1 tsp apple cider vinegar

1 tbsp maple syrup

1 tbsp olive oil

4 fresh basil leaves -- finely chopped

4 Roma tomatoes -- chopped

salt -- (to taste)

pepper -- (to taste)

Pie crust:

1 c Coarse cornmeal

3 1/2 c Water

1 Tbsp oil

salt -- (to taste)

pepper -- (to taste)

 

Preheat oven to 450 degrees

 

TOPPING:

In a lg bowl, combine carrots, zucchini, mushrooms, peppers, onions, and garlic.

Drizzle lightly with olive oil and mix well.

Lay veggies out on a cookie sheet or lasagna pan and roast in the oven for 15-20

minutes, stirring occasionally, until vegetables are browned.

Place 1/2 c of the roasted veggies into a blender or food processor and blend

with the water, tomato paste, vinegar, maple syrup, oil, basil, and tomatoes

Transfer this sauce and remaining roasted veggies to a medium saucepan and cook

on med-high heat for 10 minutes.

Add salt and pepper to taste. Simmer on low heat.

 

PIE CRUST:

In a med bowl, whisk together the cornmeal with 1c of cold water, then set

aside.

In a med pot, bring the remaining 2 1/2 c water to a boil. Once boiling, add

cornmeal mixture and turn heat down to med-low. Add oil, salt, and pepper.

Continuously stir mixture for about 10-15 minutes, until the mixture sticks

together and becomes very stiff.

Pour into a lightly oiled pie shell or a casserole dish. Let set for 5-10

minutes.

Pour veggie topping into pie crust. Cut into slices.

 

Serves 8

 

Description:

" 2 pts "

Source:

" Posted 5:22 PM by Eric to Unknown "

S(Formatted by Chupa Babi):

" 07.07.08 "

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Per Serving (excluding unknown items): 141 Calories; 4g Fat (24.9% calories from

fat); 3g Protein; 24g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 40mg

Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 435 0 0 0 0