->Tamale Pie 03 <-

Serves 6 1/2 cup cornmeal

1/2 cup flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup non-fat plain yogurt

1/4 cup water

1 teaspoon sugar

1/2 teaspoon cayenne powder

1/4 cup cooked corn kernels

1 cup onion, chopped

6 cloves garlic, minced

1 tablespoon cumin

1/2 tablespoon chili powder

1/4 teaspoon ground corriander

1/4 cup apple juice concentrate

1/4 cup tomato paste

1 cup chopped tomato

3 tablespoons minced jalapeno pepper

2 cups cooked kidney beans (or use a mixture of kidney, black, etc.)

1/4 cup fresh or frozen peas

1/4 cup corn kernels

1/2 cup finely chopped carrot

1/2 cup chopped sweet red pepper

3 tablespoons chopped parsley

vegetable stock or water as required

4 tablespoons fresh chopped cilantro

1/8 teaspoon salt

Mix together the cornmeal, flour, baking powder and salt. Add

yogurt and water gradually and mix until smooth. Stir in sugar,

cayenne and corn. Set aside.

Preheat oven to 350 degrees F.

Saute onions, garlic, cumin, chili powder and corriander in apple

juice concentrate in a large skillet or heavy pot. Add tomato

paste, chopped tomatoe and jalapeno. Then add beans, peas, corn,

carrot, red pepper and parsley. Saute about 10 minutes adding

vegetable stock or water as required to keep mixture from burning.

Stir in cilantro and salt.

Pour filling into a 7x12 inch baking pan which has been coated with

spray oil. Gently spread cornmeal batter over filling as evenly

as possible. Bake approximately 30 minutes until bubbling, and crust appears brown at the edges.