1 1/2 cups coarse cornmeal
1 tsp salt
1 1/2 cups cold water
2 cups boiling water
a little olive oil
1 TBS olive oil
1 small onion, thinly sliced
1 thinly sliced bell pepper
10 mushrooms, sliced
1 small zucchini, thinly sliced
5 to 6 medium cloves garlic, sliced
2 tsp dried basil (or fresh)
1/2 tsp oregano
fresh black pepper
1/4 lb mozzarella cheese, grated
2 small ripe tomatoes
1. Combine cornmeal, salt, and cold water in a small bowl. Have the boiling water on teh stove in a saucepan, and add the cornmeal mixture, whisking. Cook about 10 minutes over low heat, stirring frequently. It will get very thick. Remove from heat and let it cool until handleable. (polenta bubbles and splatters as it cooks and it gets very hot, so be careful and keep stirring)
2. Preheat oven to 375F. Oil a 10 inch pie pan. Add the polenta, and use a spatula and wet hands to form it into a smotth, thick crust over the bottom and sides of the pan. Brush the surface with olive oil and bake uncovered for 45 minutes.
3. While the crust bakes, heat 1 TBS olive oil in a skillet. Add the onion and saute for 5-8 minutes. Add bell pepper, mushrooms, and zucchini, and saute until everything is tender. Stir in the garlic and herbs, and saute just a few minutes more.
4. Turn the oven on broil. Sprinkle 1/2 the cheese onto the bottom of the baked crust, then add the tomato slices. Spread the sauteed veggies over the tomatoes, and sprinkle the remaining cheese on top. Broil until brown (about 5 minutes), and serve hot.
Candied Ginger Pumpkin Pie
1 15 oz can unsweetened pumpkin puree (not pumpkin flavored stuff)
1 14 oz can fat-free sweetened condensed milk
4 large eggs (substitute 1 cup applesauce, or tofu)
1 9-inch graham cracker piecrust
1/4 cup chopped candied ginger
1. Preheat oven to 350F. Whisk together pumpkin puree and sweetened condensed milk in large bowl. Whisk in eggs and pinch of salt. Pour filling into graham cracker crust and bake 30 minutes.
2. Sprinkle chopped ginger on top and bake 20 to 30 minutes more, or until knife inserted in side of filling (not center) comes out clean. Cool, and refrigerate 3 hours, or overnight.
-Nov/Dec Vegetarian Times
Spice it up! Add cayenne pepper to your hot chocolate for some extra heat. Yum! (plus, cayenne pepper is good for circulation, which will keep you feeling warmer)