Southwestern Cornmeal Pie
1 large onion, chopped
1 large green pepper, chopped
1 large red pepper, chopped
olive oil, as needed
2 teaspoons chili powder
2 garlic cloves, minced
1 teaspoon cumin
salt and pepper, to taste
1 (14 ounce) can diced tomatoes, undrained
2 (15 ounce) cans black beans, rinsed and drained
1 cup corn
3/4 cup whole wheat pastry flour
3/4 cup cornmeal
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon ground flax seed
3 tablespoons water
3/4 cup nondairy milk (I used soy)
1 tablespoon canola oil
avocado, sliced, to serve
salsa, to serve
vegan sour cream, to serve
1. Preheat oven to 375 degrees F. Spray an 11x7x2" baking dish with nonstick spray. In a large skillet, saute onion and bell peppers in oil until tender. Add the chili powder, garlic, cumin and salt and pepper. Saute 1 minute longer.
2. Add tomatoes, and bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in beans and corn; heat through. Transfer to prepared baking dish. For topping, in a small bowl, combine the flour, cornmeal, sugar, baking powder and salt.
3. Whisk the ground flax seed and water until smooth, and add milk and oil. Stir into dry ingredients just until moistened. Spoon over filling; gently spreading over top.
4. Bake for 20-25 minutes, or until filling is bubbling and a toothpick inserted into the topping comes out clean. Serve with fresh avocado slices, salsa and vegan sour cream, if desired.
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