my Mexican friend

Alright, that's not true (but I'm sure I have a Mexican friend somewhere out here)... this post was requested by a personal favorite of mine who casually mentioned her husband being Mexican (which is also not true). Vague references to personal jokes... got to love them.

So, this is the truth. I was feeling like some sort of casserole when I was invited to a Mexican potluck (I know - casserole and Mexican?!?). However, I found this recipe in Crescent Dragonwagon's "Passionate Vegetarian" ginormous cookbook and tweeked it for my tastes. Everyone was pleasantly satisfied with the dish... and amazed that it was vegan (sorry no pics - I baked it at my friend's, cause that's how I roll, and was too embarrassed for a photo shoot). Enjoy, Sly and Kevin.

Calabacitas Cobbler with Cornmeal Biscuit Crust

Calabacitas:
2 tsp veg oil
1 onion, diced
1 finely minced serrano or jalapeno pepper, may include membrane and seeds (but watch out!)
1/2 tsp cumin seeds
1 tbs water or veg stock
1/2 to 1 sm butternut squash, peeled and cut into 1/4-in cubes
3-6 sm zucchini, stems removed, cut into 1/4-in cubes
1/4 tsp salt

Heat oil in skillet over med heat. Add the onion and saute until onion starts to give aroma (2 min). Add the pepper and cumin seeds, and saute until onion begins to soften (2-4 min). Add the squash and water/stock. Cover and steam until the squash starts to soften (4-8 min). Uncover, raise the heat slightly, and add the zucchini. Saute, stirring often, until the zucchini is crisp-tender (5 min). Season with salt.

Salsa Verde y Blanca with Tofu:
1 10 1/2-oz box soft silken tofu
2 serrano chiles, stems removed, seeds included, coarsely chopped
1/2 cup cilantro leaves
1 tsp salt
4 cloves garlic, quartered
1/2 cup nondairy milk

Combine all ingredients except the milk in a food processor and work your magic to make a chunky puree. Add the milk and buzz a few more times.

Cormeal Biscuit Topping:
1 3/4 cups whole wheat pastry flour
1/4 cup stone-ground yellow cornmeal
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tbs veg margarine, veg shortening, or applesauce (if you're conscience of fat)
1 tbs veg oil (see line above)
3/4 - 1 cup sourmilk (1 tbs vinegar + 3/4 c nondairy milk)

Sift the flour, baking powder, baking soda, and salt into a medium bowl. Add the shortening item and oil and cut the fats into the flour mix. Add the sourmilk and stir until mixture forms a ball (more milk may be needed if too crumbly). Knead 4-5 times... just a lil firming (so don't over knead).

So now to make a union...
Preheat oven to 425oF. Combine the calabacitas and salsa in a nonstick pan over low to med heat and cook slowly, stirring often. Spray 8 1-cup ramekins or an 8-in square glass baking dish with cooking spray. Transfer the heated calabacitas mix into the ramekins or dish. Top with the biscuit mix and bake for 12-15 minutes, until the topping is brown and the calabacitas mix is fragrant and bubbling.