Meatless Tamale Pie with Green Salsa
Hearty, satisfying and absolutely packed with layers of flavour. Topping it all off is the warm crusty cornbread crust served with green salsa and melted old cheddar cheese. Ummm…folks, this dish is ‘doin' all right.

Ingredients for tamale pie      Serves 6

• 2 Spanish onions, chopped
• 6 cloves garlic, minced
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 1/4 cup sliced green onions
• 2 tsp chili powder
• 1-2 tsp red chili flakes (or to taste)
• 1/2 cup sweet red pepper chopped
• 1/2 cup yellow pepper chopped
• 1 cup mushrooms, quartered (may use cremini, button, or shitake)
• 1/2 cup celery, sliced 1/2 “ thick
• 1/4 cup green olives, sliced
• 2 tsp cumin
• 1 tsp basil
• 3 cups canned beans (Romano or red kidney) mash w/some bean juice from can
• 3 tbsp chopped parsley
• Sea salt & cracked black pepper to taste

Crust ingredients

• 1/2 cup milk
• 1 egg, lightly beaten
• 1 jalapeño, remove membrane and seeds then finely mince
• 1 cup yellow coarse cornmeal
• ½ tsp salt
• 1 tbsp flour
• 1 ½ tsp baking powder
• 2 tbsp oil
• 3/4 cup old* white cheddar cheese

*try to use a 2-5 year old cheese

Topping for tamale pie

• 6 cups mixed greens
• Plain yogurt

Method

Preheat oven 425 F.  Heat large skillet to medium-high, add oil, onion, red & yellow peppers, mushrooms, celery and sauté without stirring until onion becomes translucent.  Add garlic, tomato paste, chili flakes, chili powder, green olives, cumin, basil, parsley and sauté 2-3 minutes.  Add mashed beans and stir to combine.  Spoon into a lightly greased casserole dish.

Make crust: In a bowl combine cornmeal, flour, salt and baking powder.  Add egg, milk, oil and jalapeño; stir to just mix ingredients.  Cover the bean mixture with the cornmeal crust.  Sprinkle cheddar cheese over the top.  Bake 35-45 minutes or until crust is golden brown.  Remove from oven and allow tamale pie to rest and set before serving,

To serve: Cut pie into 6 serving pieces, add 1 cup of your favourite mixed greens per serving, top with plain yogurt and Green Salsa.  (recipe from this episode)

Green Salsa

Ingredients

• 1-3 whole jalapeños
• 2 limes; cut in half
• 1 tbsp extra virgin olive oil
• 1 cup cilantro, washed, dried and chopped
• 1-2 green tomatoes, chopped fine
• 1 Spanish onion, chop very fine
• ½ tsp cumin
• 1 tsp chili powder
• Sea salt and fresh ground pepper to taste

Method

Preheat oven to 425 F.  Roast the jalapeños by placing them along with the lime halves in a heavy skillet, drizzle a little olive oil over both and put in the hot oven.  Roast until jalapeño skin blackens and blisters; remove the skillet and allow to cool.   When peppers and lime halves have cooled, remove skin from the jalapeños with a paper towel, chop them, put in a medium bowl and squeeze the lime juice over the jalapeños.  Add to the bowl the cilantro, tomato, onion, cumin, chili powder, salt and pepper.  Serve this with Jeff’s Meatless Tamale Pie.

Optional ingredients:

• 2 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• Pinch of sugar