Tempeh Tamale Casserole

[Guest guest]

Reader Recipe of the Month - Tempeh Tamale Casserole by Catherine Leslie -

Brief Article

 

_Vegetarian Times_ (http://findarticles.com/p/articles/mi_m0820) , _Sept,

1999_ (http://findarticles.com/p/articles/mi_m0820/is_1999_Sept)

 

 

We chose this Mexican-style dish from reader Catherine Leslie of S. Wales,

N.Y. For her efforts, she'll receive a Vegetarian Times apron. Send your

favorite original recipe to Kathy Farrell-Kingsley, Food Editor, at the address

in

the box above.

Tempeh Tamale Casserole

8 SERVINGS

OVO-LACTO

1 lb. three-grain tempeh, cut into

 

3/4-inch cubes

 

1 large onion, chopped (2 cups)

 

1 small green bell pepper,

 

chopped

 

1 jalapeno pepper, seeded and

 

chopped

 

28-oz. can chopped tomatoes

 

1 1/2 cups fresh or frozen

 

corn kernels

 

2 tsp. chili powder

 

1 tsp. ground cumin

 

1/2 tsp. freshly ground pepper

 

Cornmeal topping

3/4 cup yellow cornmeal

 

2 tsp. baking powder

 

1 large egg, lightly beaten

 

3/4 cup skim milk

 

1 Tbs. vegetable oil

 

PREHEAT OVEN TO 400 [degrees] F. Coat large ovenproof Dutch oven or

flameproof casserole with vegetable cooking spray and heat over medium-high

heat. Add

tempeh, onion, bell pepper and jalapeno pepper and cook, stirring often, until

tempeh is browned and vegetables soften, about 10 minutes.

Add tomatoes (with juice), corn, chili powder, cumin and ground pepper.

Reduce heat to medium-low and simmer, stirring occasionally, until flavors have

blended, about 10 minutes. Remove from heat.

Meanwhile, make topping. In medium bowl, mix cornmeal, baking powder, milk,

egg and oil just until blended.

Spoon cornmeal mixture over top of tempeh mixture. Bake until topping is

lightly golden and set, 15 to 20 minutes. Serve hot.

 

 

 

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