Tamale Pie
By Tara DeMaderios
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Ingredients |
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Extra virgin olive oil 14 oz tofu, drained and crumbled 1 onion, chopped/diced 1 green or red bell pepper, chopped/diced 1 tsp salt 2 tsp chili powder 2 tsp cumin 14 oz can diced tomatoes |
4 oz can green chilies 15 oz pkg frozen corn 4 oz can sliced black olives 14 oz can beans (kidney or black) 2 cups cheese OR ½ recipe Adventist “cheese” sauce (recipe below) 18 oz tube polenta, mashed |
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Directions |
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Preheat oven to 350ºF. Sauté tofu, onion, bell pepper, salt, chili powder, and cumin in olive oil in a large skillet over medium heat, until all the veggies are tender. Add tomatoes, green chilies, corn, olives, and beans and heat through. Press mashed polenta into the bottom of a 13×9 inch casserole dish. Pour mixture over polenta, top with cheese/cheese sauce and bake for 30 minutes.
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Adventist “Cheese” Sauce
From Weimar Institute’s Newstart Lifestyle Cookbook
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Ingredients |
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2 cups water ¼ cup raw cashews 4 oz jar pimientos 3 Tbsp nutritional yeast 2 Tbsp cornstarch or arrowroot |
1 Tbsp fresh lemon juice 1 ½ tsp salt ½ tsp onion flakes or powder ¼ tsp garlic powder |
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Directions |
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Process cashews in the food processor. Add remaining ingredients except for water and process until smooth. Scoop into a heavy bottomed saucepan and add water. Simmer, stirring constantly 5-6 minutes.
Variations: For “cheese” fondue or “cheese” spread, increase cornstarch to 3 Tbsp. |
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