-CRUST-
1 c Cornmeal
1 c White flour
1/2 ts Salt
1/3 c Olive oil
4 tb Ice water
FILLING
1/2 lb Soft tofu, drained
1/2 ts Cumin
1/2 ts Salt
1/4 ts Pepper
1/4 ts Cayenne
2 c Black beans, cooked
2 tb Onion, minced
6 Garlic cloves, roasted
1/2 c Corn kernels, cooked, for
— garnish, optional
CRUST: In a large bowl, combine cornmeal, flour & salt. Drizzle in
oil: stir or use fingers to mix until the mixture becomes crumbly.
Sprinkle with water & mix again. The mixture should form into a
ball, add more water if necessary, but only a little at a time. Wrap
in a damp towel & refrigerate for 1 hour.
FILLING: Mash tofu & stir in cumin, salt, pepper & cayenne. Mix in
the beans, being careful not to break them, & onion. Set aside.
Preheat oven to 400F. Place dough in a 9″ pie plate & press down
until it covers the plate. Refrigerate 30 minutes. Prick crust
several times, cover with aluminum foil & weight it down. Bake 20
minutes, remove weights & foil & bake until the crust is dried out,
about 5 minutes.
Spread roasted garlic over the crust & spoon on the filling. Return
to oven until heated through, about 15 minutes. Garnish with corn
kernels if desired.
“Vegetarian Times” August, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
Yields
6 Servings