Meal times at our home went much more smoothly since I took the time on Sunday to plan out the menus for the week. I did notice, however, that I only made menus for the weekdays, not the weekend. And we ended up totally blowing it on the weekend. So, this week I've got to plan the meals for the weekend also!
My meatless Monday recipe is again from Moosewood. It's a simple tamale pie. I'm going to shorten up the recipe a bit...
heat up a couple T of olive oil. Add 1 C chopped onion and 2T of diced garlic. Cover and cook for about 10 minutes. Add 1Tground cumin, 2t ground coriander and 1t dried oregano. Add enough water to keep it from sticking. Cover and cook for 5 minutes. Add 1C diced carrots and 1C diced green (or any color) pepper and 1 C diced zuchini. (you can also add a small green chile). Cover and cook 4 minutes. Stir in 1 15 oz can crushed tomatoes and 1 15 ounce can of drained black beans. Cover and simmer for about 10 minutes. Remove from heat; salt and pepper to taste. (I didn't use any)
Next, mix up the cornbread topping. Mix 3/4 C cornmeal, 1T white flour, 1/2 t salt, 1t baking powder and 1/4 t baking soda.
In another bowl, beat 2 egg whites, add 1/2 cup buttermilk (I didn't have any so I add 1/2T white vinegar to 1/2 C milk and let it set for 5 minutes. Buttermilk!) and 2t canola oil. Mix.
Fold wet ingredients into dry, stirring just until mixed.
Pour vegetable mixture into a lightly oiled 2 qt casserole pan. Add a bit of shredded cheddar if you like. Pour the cornbread mixture over the top.
Bake at 400 for about 30 minutes.
Everyone liked it! I would double the cornbread if I made it again. I liked the mix of veggies in this, but I think fresh corn would have been good.
Try it and tell me what you think.