(Almost) No Fat: Tamale Pie

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* Exported from MasterCook *

 

Tamale Pie

 

Recipe By : The (Almost) No Fat Cookbook, by Grogan, page 114

Serving Size : 6 Preparation Time :0:00

Categories : *No Fat Cookbook Grains And Cereals

Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 cups onion -- chopped

2 cloves garlic -- minced

2 tablespoons chile powder

1 teaspoon dried oregano

1 teaspoon ground cumin

5 1/2 cups water

2 cups dry textured vegetable protein granules

2 cups canned or frozen corn kernels -- drained

2 large green peppers -- seeded arid chopped

12 ounces canned tomato paste

1/4 cup soy sauce

2 tablespoons sweetener of your choice

1/2 teaspoon red pepper flakes -- (opt.)

salt and black pepper -- to taste

1 1/2 cups cold water

1 1/2 cups yellow cornmeal

(not too finely ground)

1 1/2 tablespoons vegetable broth powder

1 teaspoon salt

2 1/2 cups boiling water

 

Serves 6- 8

 

Let's not kid ourselves - this is not a Mexican dish! I grew up in

California, so I consider it a Cal-Mex concoction, but there are probably

Tex-Mex and other versions. Some recipes contain beans and use a corn

bread dough, but I prefer a hamburger-like textured vegetable protein

filling covered with a cornmeal mush or polenta.

 

In a large, lightly-oiled pot, steam-fry onion and garlic. When the onions

are soft and starting to brown, add chile powder, dried oregano and ground

cumin and steam-fry for a few minutes more. Add 5 1/2 cups water, dry

textured vegetable protein granules, corn kernels, green peppers, tomato

paste, soy sauce, sweetener, red pepper flakes, and salt and pepper. Let

this mixture come to a boil, then turn the heat down, and simmer while you

make a cornmeal topping.

 

In another large pot, mix together: 1 1/2 cups cold water, cornmeal,

vegetable broth powder and salt. Add 2 1/2 cups boiling water.

 

Stir over high heat with a long wooden spoon until it gets thick. Turn the

heat to low, and cook for 5 minutes. Meanwhile, preheat the oven to 375F.

 

Pour the filling into a 9 " x 13 " pan, and cover with the cornmeal

topping. Smooth it out as well as you can, patching up any holes. If you

wish, decorate the top with green or red bell pepper rings. Bake for 40

minutes. Reheat any leftovers by steaming.

 

Per serving: Calories: 307, Protein: 17 gm., Carbohydrates: 56 gm., Fat: 1 gm.

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