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   MSGID: 35583.fidonet_cooking@1:105/500 2de520ac   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Hot Tamale Vegetable Pie   
    Categories: Dinner pies, Vegetarian   
         Yield: 6 Servings   
       
         2 c  Corn kernels;   
              - fresh or thawed   
         4 oz Can diced hot green chiles;   
              - drained   
       1/4 c  Red onion; minced   
         3 tb Jarred pimientos; chopped   
     1 1/2 c  Cooked white beans -OR-   
        15 oz Can beans; rinsed & drained   
       1/4 c  Yellow corn meal;   
              - medium ground   
         2 tb All-purpose flour   
         1 ts Chili powder   
       3/4 ts Salt   
       3/4 ts Baking powder   
       1/2 ts Natural sugar   
              Black pepper; freshly ground   
              Salsa; for serving   
       
     Preheat the oven to 375?F. Lightly oil a 10" pie plate.   
        
     In a large bowl, combine the corn, chiles, onion, and pimientos. Set   
     aside.   
        
     In a blender or food processor, combine the white beans, corn meal,   
     flour, chili powder, salt, baking powder, sugar, and black pepper to   
     taste, and process until smooth. Fold into the vegetable mixture,   
     stirring to combine. Transfer to the prepared pie plate and smooth   
     the top.   
        
     Bake until firm and golden brown on top, 30 to 35 minutes. Let rest   
     for 5 minutes before cutting into wedges. Serve topped with the salsa.   
        
     Variation: Use as a base for your favorite chili.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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