Corny Vegetable Torte
By Mary McDougall
This is easy to prepare the night before and refrigerate until ready to bake. Top with salsa, a simple bean dish, or open a can of healthy chili beans, heat, and pour over this torte.
Serves: 4
Prep Time: 15 min
Cook Time: 30 min
Ingredients
2 Cups
Frozen corn kernels, thawed
1 4 Ounce Can
Chopped green chilies
1/3 Cup
Green onions, chopped
1/4 Cup
Pimientos, chopped
10 Ounces
Silken tofu
1/4 Cup
Cornmeal
2 Tbsp
White whole wheat flour
1 Tsp
Chili powder
1 Tsp
Organic sugar
1 Tsp
Baking powder
1/2 Tsp
Salt
Dash
Chipotle powder
Directions
1
Preheat oven to 375 degrees.
2
Combine the first 4 ingredients in a bowl and set aside. Place the tofu in a food processor and process briefly.
3
Add remaining ingredients and process until smooth. Pour tofu mixture over the corn mixture and combine well.
4
Transfer vegetable mixture into a non-stick or silicone pie plate and flatten top with spatula. Bake for 30 minutes until set. Let rest for 10 minutes before serving.
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