Tamale Pie

Probably one of the most difficult parts of converting to a vegan diet (when you've all grown up on fast food), is coaxing along the more vegan-reluctant family members.
Where the sometimes-unfamiliar foods and ingredients are concerned: I like to stick to dishes that aren't too far away from the usual fare such as pastas, beans, rice, etc., for my guys here at home, and experiment with the more exotic meals for myself when I'm feeling brave. Step by step we're all developing new palates, and some families are more adventurous than others! This recipe is one of the staff-of-life dishes that I tried out from "The Mother Earth News" magazine (Jan.-Feb. 1985!). If you live in Redding, you can find lots of these great back-issues of it at Cal's Books.

Tamale Pie

Group 1:
2 cups rinsed canned pinto or kidney beans
1 TBS tomato paste
3TBS water
2TBS oil
1/2 cups chopped onion
1/4 tsp garlic powder
1 tsp chili powder
1 tsp salt
1/4 cup sliced olives
1/2 cup corn
1/2 green pepper, chopped
1/4 cup chopped parsley
1/2 chopped celery

Group 2:
2 1/2 cups cold water
1 1/2 cups cornmeal 1 tsp salt
1 1/2 tsp chili powder
1/4 cup soy cheese shreds (or more as needed)

Grind the beans in a blender, combine the tomato paste with the water, then set these aside while you saute the onion in the oil. Combine all the Group 1 ingredients and let them cook over medium heat, stirring to prevent the beans from sticking. Adjust the seasonings to taste.

Next combine all the ingredients in Group 2 except the cheese, in a heavy skillet, and cook over medium heat, stirring constantly, until the cornmeal thickens and comes to a boil. Then spread 2/3 of the cornmeal mixture over the bottom and sides of a greased 8x8 pan...pour the bean mixture into the cornmeal crust...and spread the remaining cornmeal on top. Sprinkle the top crust with the cheese and cook in a 350 oven for 30 minutes. Serve with IMO and hot sauce if desired.