How To make Bean & Cornmeal Pie (Ovo Lacto)
2 cn Black beans/kidney beans
2 c Chopped onions
1 1/2 c Chopped tomatoes
{canned tomatoes work, just Drain them} 1/4 c Salsa {I use hot}
1 lg Green pepper
1 c Frozen corn kernels
1 t Cumin
2 t Chili
1 t Or more mixed herbs {i
Cheated & used Mrs. Dash} 1/2 t Salt
TOPPING:
3/4 c Flour
3/4 c Cornmeal
3/4 c Skim milk
2 t Baking powder
1 ds Salt
2 t Sugar
1 ds Chili pepper
1 Egg white
1/2 c Corn kernels
Saute onions & pepper in a little vegetable stock & water till tender (about 8 mins). Add tomatoes, beans, salsa & corn. Add the spices and simmer while you get the topping ready. {Original recipe called for 3 or 4 tablespoons of oil and 1 whole egg in the batter. I increased the milk slightly, added about 1/2 more teaspoon of baking powder and used just the egg white} Sift together dry ingredients. Beat egg white & milk. Stir into flour & cornmeal mixture - don't overmix. Fold in the corn kernels, and spread batter over bean mixture and bake at 375 degrees for 25 minutes. I serve this with plain yogurt {reduced fat, can't get fatfree around my neck of the woods} & extra salsa on the side. Posted by Janet Hatch to the Fatfree Dig. Vol. 12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
How To make Bean & Cornmeal Pie (Ovo Lacto)'s Videos
Plant-based diet and celiac disease
From 2022 National Conference
Speaker: Meghan Donnelly, Registered Dietitian
Meghan Donnelly, Registered Dietitian from Schar presents the benefits and challenges of plant-based eating and celiac disease.
0:00 Start
0:32 Agenda
0:50 Diet Definitions
2:15 Reasons to Eat Plant-Based
4:13 Plant-Based, Gluten-Free Landscape
5:26 Macronutrient Needs for Adults
7:14 Nutrients of Concern
9:33 Protein-Rich Plant Foods
10:30 Vitamin B12
12:13 Calcium
13:53 Vitamin D
15:27 Iron
17:11 Omega-3 Fatty Acids
18:50 Meeting Fibre Needs
21:04 Trouble Shooting Sources of Gluten
21:32 Guidance on Dining Out
22:06 Meal Planning Advice
22:33 Psychological Considerations
23:45 Schar Vegan Products
Healthy Eating on a Budget
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Hosted By: Sarah Short, MHV Financial Education Specialist
Presented By: Dr. Thomas J. LaRosa, Nutritionist, LaRosa Chiropractic
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The best little Pumpkin Biscuits / Scones Ever and Hello Stivers Homestead
I hope ya'll enjoy this video and I hope you make these. They are So Good!
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Ingredients
• 2-1/2 cups of Flour
• 1/4 cup of Granulated Sugar
• 1/4 cup of Brown Sugar
• 1 1/2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp Salt
• 8 Tbsp Cold Unsalted Butter
• 1/2 cup Heavy Cream
• 1/2 tsp of Vanilla Extract
• 1/3 cup of Pumpkin Puree
• 2-1/2 tsp of Pumpkin Pie Spice
• 1 Egg
• Egg wash (one egg beaten with 1 tbsp of water)
• Sugar for sprinkling
Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
In the bowl of a standing mixer fitted with a paddle attachment, add the flour, sugar, baking powder, baking soda, pumpkin pie spice and salt, mix just to combine.
Add the cold butter and mix it just until the butter has broken up a bit and distributed evenly throughout the flour mixture
In a small bowl, whisk together the egg, pumpkin puree, cream and vanilla. Add it to the dry mixture and mix until the dough comes together.
Dump it onto a floured board and shape into a circle or a rectangle that’s about 3/4 inch thick. Cut the scones into desired shape and place them on the parchment lined baking sheet and brush the tops with the egg wash and sprinkle them with the raw sugar.
Bake for 17 to 18 minutes or until golden brown, let them cool completely.
Vegetarian meals -- simple and fancy
We're chatting with foodie bloggers about their favourite veggie meals, both for easy family eating and dinner party dining. Come watch now!
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Before and after becoming vegan #shorts