2 c. corn
1/3 c. whole wheat pastry flour
3 c. tomatoes, fresh or canned
1 c. NUT MILK
1 large onion, chopped
1 c. cornmeal
1 1/2 tsp. salt
1/2 tsp. cumin
1 large garlic clove, minced
1/2 tsp. paprika
6 1 oz. can pitted sliced olives
STEW first 6 ingredients 20 minutes. MIX together the remaining ingredients. ADD to tomato mixture. COOK until thick. BAKE in 9” x 9” inch casserole dish for one hour at 325°. Taste for salt. If using canned tomatoes, they are usually already salted.
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