Fresh food purists look away...this is a straight from the pantry, "just be glad that I didn't revive my love affair with Papa John" type dish...quick to the table and really tasty. It's not going to win any beauty pageants, but beauty is in the eye (tummy) of the beholder, right? Make Double the Corn bread as its sidekick and you've got one yummy, filling dinner.
Veggie Stew with Double the Corn Bread
For the Stew:
1 T. jarred minced garlic
1. T. thyme
salt & pepper to taste
32 oz. Low-Sodium reg. flavor V-8
28 oz. can of chopped or crushed tomatoes
2 bags of frozen stew vegetables (whole new potatoes, carrots, onions, celery or something similar)
1 can of cut green beans (I like Allen's brand Italian green beans)
2 T. veg. "beef" broth (I like Better than Bouillion brand No Beef Broth concentrate)
Throw everything in a large stockpot over medium high for about 20 minutes, stirring often. Lower the heat to low and simmer for 3o minutes or until all the potatoes are softened but still whole. Alternately you can cook this on low for 4 hours in the crock pot.
For the Double the Corn Bread:
1 box Jiffy brand cornbread mix
1 15 oz. can of creamed corn
EnerG brand egg replacer to equal 1 egg
Plain, unsweetened soy, rice or almond milk
1 T. canola oil
Put the oil into an 8 inch cast iron skillet and place in the oven, preheated to 425 for at least 10 minutes. Mix cornbread mix, corn and egg replacer in a medium bowl, adding "milk" until batter is smooth, but thick. Pour batter into the heated skillet and bake at 425 until browned on top and knife inserted into the middle comes out clean. Invert on a plate immediately after taking from oven to serve. Serves 8.
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