No pumpkin recipes for a while…
nor squash recipes…
I love sharing them with you but I’m a tad ‘pumpkin-d out’.
I’ve done cooking demonstrations with all of the above (several times) along with risottos and made pumpkin muffins with my aging Mother.
So I’m boycotting pumpkins for 24 days until Thanksgiving.
Tonight I’m craving healthy, low fat and full of vegetables and a switch up for my palate.
I woke up craving a recipe from my past…
A recipe from another chapter in my life…a long, long ago chapter when I was married to my first husband who was a vegetarian…
that was before vegetarianism was so popular.
The craving was for tamale pie from the famous vegetarian cookbook, Moosewood.
Unfortunately, he took the cookbooks when we split…
Thankfully we have the internet!
Today I will share with you my version of Molly Katzen’s Tamale Pie.
Start with fresh veggies – I use 1 cup of chopped red peppers, zucchini, carrots, frozen corn kernels (fresh when in season) and chopped onion.
Chop a fresh green chile pepper – if you want it milder, take out the seeds before chopping.
Saute the onions and 3 tbsp. of minced garlic in olive oil for about 5 minutes.
Add carrots and spices – cumin, oregano and coriander.
Cover the pan and cook over medium heat for another 5 minutes.
The carrots will add a sweetness to the dish.
Add the rest of the veggies and chile pepper – saute for another 5 minutes.
Add 2 cans of rinsed and drained beans – I like black beans but you can use pinto or kidney too!
Add 2 cans of crushed or diced tomatoes…I use whatever is in the pantry.
Cover and cook for another 10 minutes.
In the meantime, start preparing your topping…
Mix 3/4 cup yellow cornmeal, 1 tbsp. flour, 1/2 tsp. salt, 1 tsp. baking powder and 1/4 tsp. baking soda.
Gently fold in the cornmeal mixture until moistened.
Pour the vegetable mixtures in a sprayed 2 quart casserole and top with 4 oz. of shredded cheddar cheese.
(In my version, I use more than 4 oz. – because I can!)
Pour the cornmeal mixture over the casserole and gently spread with a spatula.
Bake at 400 degrees for 30 – 35 minutes or until the topping is browned.
Scoop and serve…
Top with low fat sour cream and chopped scallions or cilantro.
Enjoy a hearty healthful, veggie-filled, flavorful meal…
with no pumpkins!