Vegetable Casserole With Cornbread Dressing

FILLING
2 tb Butter, soy margarine or
Canola oil
1 md Onion, finely chopped
3 Cloves garlic, minced
2 lg Tomatoes, finely chopped
1/2 c Water
1 md Potato, chopped into 1-in.
Cubes
1 md Sweet potato, chopped into
1-inch cubes
1 c Green beans, cut into 1″ pcs
1 c Broccoli or cauliflower
Florets chopped into 1″ pcs
Salt and pepper to taste
1/2 c Frozen peas, thawed

Vegetables: Heat marjarine or oil in a large skillet. Add onions and
garlic, and saute until onion is translucent, about 5 minutes. Add
tomatoes and water and bring to a boil. Add potato. Cover and simmer
for 5 minutes. Add sweet potato, green beans, and brocooli or
cauliflower. Simmer, covered, for 5 more minutes. Add salt and
pepper. (The vegetables are not thoroughly cooked at this stage). Add
peas. Remove from heat and keep covered until the topping is ready
Topping: Preheat oven 50 425 degrees. Beat together egg or egg
replacer and sugar in a large bowl until smooth and creamy. Fold in
buttermilk or soymilk. In a separate bowl, combine cornmeal, flour,
baking powder and baking soda. Add corn and jalapeno. Add the egg
mixture and stir until smooth. Place vegetables in a lightly oiled 8-
or 9-inch square pan or a casserole. Spread cornmeal batter in an
even layer over vegetables. Sprinkle pimiento on top and gently pat
into batter. Bake for 18 to 20 minutes or until a toothpick inserted
on top comes out clean. Best served warm, but also good at room
temperature. To serve: Score the surface lightly with aknife to
indicate where to cut for each serving. Makes 4 to 6 servings. Per
serving: 286 calories; 10 g protein; 5 g fat; 53 g. carbohydrate; 62
mg. cholesterol if buttermilk, eggs and butter are used; 0 mg
cholesterol if soy margarine, egg replacer and soymilk are used; 545
mg sodium; 9 g. fiber. From _Vegetarian Times_, November 1992

Yields
6 Servings