November 4, 2002

• “The Beanery” Meatless Tamale Pie
  good and spicy, cheap and healthy

  
  

  Heat a large cast iron (or heavy non-stick) pot or dutch oven, and

  
  

  Add and heat to sizzling hot, but not smoking:

  
  

  
  

   1 cup vegetable oil (preferably a light-flavored olive oil)

  
  

  
  Saute:

  
  

  
  

  1/2 cup minced onion
   2 tsp. chili powder
   1-2 tsp. cayenne, to taste
   1 cup soy grits
   2 cups bulgar wheat or cracked triticale
   2 Tbsp. red miso (mash into grains with back of wooden spoon to blend) 

  
  

  Stir over medium-high heat until well blended and heated through, then

  
  

  Add all at once:

  
  

  
  

   4 cups water and stir in, then

  
  

  Add:

  
  

  
  

   1 15oz can tomato sauce
   2 cans pitted ripe olives, including liquid

  
  

  Continue stirring over medium-high heat until it begins to simmer, then cover, reduce heat and cook, stirring occasionally, until thickened, about 20-30 minutes, possibly less, probably no more unless you are at a high altitude.  Add water sparingly if mixture thickens before grains have softened.

  
  

  Combine in a medium mixing bowl:

  
  

  
  

   2 cups corn meal or 1 cup corn meal and 1 cup soy flour combined
   1 tsp. salt
   2 cups cold water

  
  

  When the grain/olive mixture has thickened and the grains are cooked al dente, smooth the top of the mixture and pour the corn meal gruel evenly over it.

  
  

  At this point, you can continue cooking, tightly covered, over very low heat on a stove top for about 25-30 minutes, until the corn meal “crust” firms up, OR

  
  

  To avoid a layer of scorched pie in the bottom of the pot, place in a preheated 350 degree F oven for 20 minutes.

  
  

  If desired, top with:

  
  

  
  

   1 8oz can tomato sauce
   1/4 cup minced onion
   4-6 oz. shredded cheddar and/or monterrey jack cheese

  
  

  Then return to heat a few minutes until cheese melts.

  
  

  The number of servings yielded depends on the appetites of your family or guests, and the other dishes served at the meal.  In the beanery, a pot of tamale pie yielded 12 standard servings (and was served with salad), but our policy allowed second helpings for those who wanted more, and many people ate two or three servings.

  
  

  The combination here of wheat, corn and soy provides amino acids in balance for a complete protein.  Leftovers can be frozen and reheated with no loss of flavor, and a possible improvement of texture the second time around.

  
  

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  • 12:39 pm
  • 6 Comments