Tamale pie

 
                                 TAMALE PIE
 
 Recipe By     : Carol Connell, from Reversing Heart Disease(Ornish)
 Serving Size  : 6    Preparation Time :1:00
 Categories    : Family Approved                  Casseroles
                 Grains And Beans                 Main Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CRUST:
      1/2  cup           cornmeal
      1/2  cup           flour, all-purpose
    1 1/2  teaspoons     baking powder
      1/4  teaspoon      salt
      1/2  cup           nonfat yogurt
      1/4  cup           water
    1      teaspoon      sugar
      1/2  teaspoon      cayenne
      1/4  cup           corn kernels
                         FILLING:
    1      cup           chopped onions
    6                    garlic cloves
    1      tablespoon    ground cumin
      1/2  teaspoon      chili powder
      1/4  teaspoon      coriander
      1/4  cup           apple juice, frozen concentrate
      1/4  cup           tomato paste
    1      cup           chopped tomatoes
    3      tablespoons   jalapeno peppers -- diced
    2      cups          cooked kidney beans
      1/4  cup           green peas
      1/4  cup           corn kernels
      1/2  cup           carrots -- finely chopped
      1/2  cup           red bell pepper -- chopped
    3      tablespoons   fresh parsley -- chopped
      1/8  teaspoon      salt
                         vegetable broth
 
 For the crust, mix together the cornmreal, 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 degreesF.  For the filling, braise the onions, garlick,
cumin, chili powder, and coriander in the apple juice concentrate in a large
skillet or a heavy pot.  Add the tomatoe paste, chopped tomato, and diced
jalapeno peppers.  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" by
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.
 
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 Serving Ideas : serve with citris-based salad