Some vegetarians believe their choices don't hurt laying hens and dairy cows. However, vegetarians who eat eggs contribute to the death of 200 million male chicks each year. Since there is no such thing as a "layer rooster," these animals serve no purpose in the egg industry and are killed shortly after hatching. Most layer hens are kept five to a tiny battery cage, where they must stand and sleep on a wire floor 24 hours a day. Living under these horrendous conditions, a hen needs about 30 hours to lay just one egg. Even though a chicken can live five years, most hens are killed before their second birthday because their egg production declines with age.There's also some info, complete with references and pictures, on the Vegan Outreach site.
So that's why there aren't any eggs in the cornbread topping on this black bean-veggie pot pie. This is something we used to make fairly regularly but it's obviously been a while since we've done it since it hasn't shown up here yet. It's easy to tweak to your liking but this is what we did this time. It's adapted from the Beyond the Moon Cookbook by Ginny Callan.
2 Tbs. canola oil
3 1/2 c. cooked black beans (or 2 cans, drained and rinsed)
1 medium onion, diced
1 green bell pepper, diced
1 carrot, diced
1 jalapeño, minced (or more to taste)
2 cloves garlic, minced
1 Tbs. chili powder
1 tsp. cumin
1/2 tsp. salt, or to taste (depends on how much salt is in your tomatoes)
fresh ground black pepper
1/2 c. fresh or frozen corn kernels
1 14-oz. can crushed tomatoes (or use a large can if you want it more tomato-y)
1/2 c. chopped fresh cilantro
For the cornbread topping:
3/4 c. all-purpose flour
3/4 c. cornmeal
2 tsp. baking powder
1/2 tsp. salt
2/3 c. plain soymilk
1/4 c. corn oil or canola oil
1 Tbs. agave or maple syrup
2 scallions, finely minced
In a large oven-proof pot, cook the onions, bell pepper, carrot and jalapeño in oil until the veggies start to get soft. Add garlic, chili powder, cumin, salt & pepper and cook another minute or so, then add tomatoes and corn, mix well and bring to a simmer. Turn the heat to low, preheat the oven to 375° and make the cornbread topping. Mix the flour, cornmeal, baking powder and salt together in a bowl, then mix together the soymilk, oil and agave in another bowl. Add wet to dry, mix until just combined, then fold in the scallions.
Now mix the cilantro into the black beans, turn off the heat on the stovetop and carefully spread the cornbread batter on top of the black bean mixture. Pop the whole thing into the oven and bake for 25 minutes. We served ours with a little guac on top.
Note that you can also pour the black bean mixture into a casserole dish, spread the cornbread batter on top and bake it that way.