Cornbread and Broccoli Pie Vegan

 

1 Point Per Serving*

2 onions, chopped

1/2 lb small mushrooms, halved

2 large cloves of garlic, minced

1 28 oz can of whole tomatoes, juice reserved, tomatoes chopped

1 1/2 lbs broccoli, cut into flowerets, stems chopped

1/4 cup madeira wine

salt and pepper to taste

cornbread recipe of your choice (or see Below)

 

Saute onions in large skillet over medium low heat until softened. Add mushrooms and cook until liquid released from mushrooms has evaporated. Add garlic and cook, stirring often, for 2 minutes. Add broccoli, tomatoes, reserved liquid, madeira, salt and pepper. Bring to a boil. Reduce to a simmer and cook for 15 minutes. Make cornbread batter. Using a slotted spoon, transfer vegetables to a 8 1/2" x 11" baking pan. Boil liquid left in skillet until reduced to about 3/4 cup. Pour over vegetables. Spread cornbread batter over vegetables. My cornbread baked for 30 minutes in a 400º preheated oven. That's probably reasonable for most cornbreads. The broccoli mixture is also good as is.

(serves 6)

POINTS ARE FOR PIE ONLY, ADD POINTS FOR CORN BREAD

This is adapted from a Gourmet recipe.

kwvegan vegan

Corn Bread

3.5 Points Per Serving

1/2 cup unsweetened applesauce

3/4 cup sugar

1/2 cup egg sub.

1 cup yellow cornmeal

1 1/2 cups soy milk

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

 

In electric mixer, cream together applesauce and sugar, add eggs, then cornmeal. Mix well. Mix flour, baking powder and salt. Add this mixture 1/3 at a time, alternately with 1/2 cup of the milk. Pour into greased 8" square pan and bake at 375º for 30 minutes. Also makes 20-24 muffins.

Serving Size : 12

Note, you only need to serve 6 for recipe above, so you may decide to cut this recipe in half.

-- Edited by Colette at 08:29, 2007-04-21