Take Heart!






























Christian Vegetarian Association
Blog
Discussions
Update Newsletters
T
ake Heart!

Take Heart Contents
| Animal Issues | Articles | Athletes | Bible | Children | Devotionals | Environment | Food | Health | Humor | OpinionPoetry | Quotations | Recipes |

Christian Vegetarian Association Presents:
Take Heart!
Hot Tamale Pie
(www.chooseveg.com)

Ingredients:
 
1 tablespoon olive oil
1 medium onion, finely chopped
1 medium yellow, red, or green bell pepper, seeded and finely chopped
2 garlic cloves, minced
1 16-oz. can unsweetened tomato sauce
1 16-oz. can pinto beans, rinsed and drained
1 ear corn, kernels cut off the cob, or 3/4 cup thawed frozen corn
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
pinch of cayenne pepper
3 cups water
1 cup yellow stone-ground cornmeal
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt
 
Preparation:
 
- Heat the olive oil in a large frying pan over medium-high heat. Add the onion bell pepper, and garlic and cook until softened, 6 to 8 minutes.
- Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt, and cayenne. Pour into an 8- by 8-inch glass baking dish.
- Preheat oven to 350°. Boil the water, add the cornmeal, lemon juice, mustard, and salt in a large saucepan, and stir until mixed. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 minutes.
- Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes.
- Cool for 10 minutes before serving.
 
Makes 8-inch square pie. 

Your question and comments are welcome

Copyright 2008 © Christian Vegetarian Association. All rights reserved.

| Home Page | Bibliography | Books, T-shirts, Etc. | Community | Contact Us | CVA Board | CVA Videos | Essays and Coloring Book | Honoring God's Creation | How to Help | Links | Membership | Mission | Podcast | Take Heart | Vegetarianism's Benefits |

This site is hosted and maintained by
The Mary T. and Frank L. Hoffman Family Foundation.

Since