FILLING
2 tb EDEN Hot Pepper Sesame Oil
1 md Onion; chopped
2 Garlic cloves; pressed
1/2 c Fresh or frozen corn
1 Green pepper; chopped
1/2 c Chopped olives
– black or green
2 cn EDEN Organic Pinto Beans
-OR- Black or Kidney Beans
— (15 oz. cans), drained
1 c EDEN Spaghetti Sauce
1/2 ts Cumin
1/2 ts Chili powder
— (more to taste)
TOPPING
2/3 c Corn meal
1/3 c Organic whole wheat flour
1 ts Baking powder
1/2 ts Sea salt
2/3 c EDENSOY Or EDENSOY EXTRA
— (Original)
3 tb EDEN Extra Virgin Olive Oil
3 tb EDEN Barley Malt
-(Maple syrup or honey
– can be used instead)
FILLING: Heat oil, saute onions and garlic until translucent. Add
remaining
ingredients, saute for 2 minutes, and set aside. Prepare topping.
TOPPING: Sift dry ingredients together. In a separate bowl, mix liquids.
Combine wet and dry ingredients. Place filling in oiled deep dish pie
plate. Pour cornmeal topping gently over top of filling. Bake at 350 F
for 40 minutes.
Per serving: 344 Calories;
12g Fat (30% calories from fat); 11g Protein;
50g Carbohydrate; 0mg Cholesterol; 417mg Sodium
Prep Time: 15 minutes
Cooking Time: 40 minutes
Yields
8 Servings