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Recipe submitted by Libby eac9m@poe.acc.virginia.edu

Tamale Pie

Ingredients (use vegan versions):

    2 cup water
    1 cup fine yellow corn meal
    dash salt
    2 teaspoon chili powder
    1 can black beans, rinsed and drained (or about 1 1/2 cup cooked dried black beans)
    12 oz chunky salsa
    1 diced jalapeno (or to taste)
    1/2 teaspoon oregano
    1/2 teaspoon cumin seeds, toasted and cracked (or just under 1/2 teaspoon ground cumin)
    1/2 teaspoon coriander seeds, toasted and cracked (or under 1/2 teaspoon ground coriander)
    2 small or 1 large carrot, chopped

Directions:

I added about 2 oz of diced, browned tempeh to my version of this, but tempeh by itself is not a vlf ingredient so I did not include it in the recipe.  I doubt it was enough to raise the fat content of the recipe above 15%cff, but I made it optional for those who keep track of cff by individual food rather than by recipe.  I made this up night before last, and I'm just finishing the leftovers.  it was delicious and simple.

prepare spices and then sautee carrots in vinegar or whatever you usually use, along with the spices.  add the jalapeno and the beans, stirring and cooking about 3 min, then add salsa and reduce heat to a simmer.  while the bean mixture is simmering, bring 2c water to boil with dash of salt.  a little at a time, sprinkle the corn meal into the boiling water, stirring constantly to avoid lumps.  continue sprinkling and stirring until you have a thick porridge resembling grits or cream of wheat (ymmv with the amount of corn meal this takes -- don't force all the corn meal into the batter if it looks done with less). remove batter from heat and stir in chili powder.  the bean mixture should be just about cooked now -- if carrots are tender, remove bean mixture from heat.

spread 1/2 the corn meal mixture into the bottom of a large loaf pan or small baking dish. spread all of the bean mixture (or as much as reaonably fits in your pan) onto the corn batter.  top with remaining half of the batter, kind of like a top and bottom crust.  bake at 400 f for 30 min or until the top corn meal batter is pretty firmly set.

garnish, if desired, with fresh tomatoes, cilantro, scallions, hot sauce, etc.

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Thanks for the recipe! It was wondiferous. There is a very limited support for veggies in South Africa, so this was fantastic. Send more, please!!!

Archived comment by:  Jo

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I tried this for dinner last night and it was excellent!  I substituted cayenne pepper for the chili powder.  My husband also loved it (even AFTER I told him it was good for him!) Thanks, Janine

Archived comment by: terri

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This recipe is very yummy & simple to put together, although a little bit sloppy!  Then again, that may just be me.  I made the pie in a rectangular baking dish, & found I could have used some more crust.  Next time, I'll probably use 3 c water and 1.5 c of cornmeal (maybe even a bit more?)

Archived comment by: jen

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This filling in this recipe was excellent!  Next time, I would probably just include the cornmeal mixture as a top crust, though.

Archived comment by: pamela

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Very simple and quick to make! Since the tamale pie was a little too spicy for my children, I doubled the recipe, but instead of doubling the salsa I used 1/2 salsa and a can of diced tomatoes.

Archived comment by: linda

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