Recipe: Tamale Pie - Peggy, here is one idea

Hi Peggy, wow, what a dilemma. I browsed all my veg. recipes and so many of them use pasta or flour! Not sure if you meant compeletely dairy free, but I would use soy cheese if necessary.

Here is one that may get you thinking, it comes from the San Franccisco Chronicle. I also thought a vegetarian curry would work, I do not have one that is baked. A baked falafel dish, if such a thing exists, would work as well. Good luck... Tracey

TAMALE PIE
2 onions, chopped
3 cloves garlic, chopped
1 green pepper, diced
1 mild diced fresh green chile, such as Anaheim, or 1-2 diced canned green chiles
3 tablespoons olive oil
2-3 teaspoons chili powder
1/2 teaspoon cumin powder, or more to taste
2 cups fresh corn kernels
1 cup cornmeal
2 cups low-sodium vegetable, beef or chicken broth + water if needed
2 pounds fresh tomatoes, diced
1 cup low-sodium tomato juice
Approximately 12 ounces shredded sharp Cheddar cheese

Preheat the oven to 375 degrees.

Lightly saute the onions, garlic, green pepper and green chile in the olive oil until softened. Sprinkle on the chili powder and cumin powder, cook a few minutes, then add the corn, cornmeal, broth, tomatoes and tomato juice, cooking and stirring until the mixture thickens and the cornmeal is almost cooked through, about 30 minutes.

Pour into a 13 x 9-inch baking pan and sprinkle the top with cheese. Bake until the cheese is melted and lightly browned.

Serves 6-8.