Savory corn bean pie

This recipe combines corn and beans to make a complete protein, so that your body gets all the amino acids that it needs. I remember reading that a long time ago in the cookbook, Recipes for a Small Plant by Frances Moore Lappé. Its a good book that explains the Humanist basis for vegetarianism, that it can help the world have enough food to feed the hungry.
Preheat oven to 400

2 cups cornmeal
6 oz vegetable broth or less
Soy sauce
1/2 cup Olive Oil

3 stalks celery, chopped
1 1/2 cups carrots in thick chunks
1 medium onion, chopped
2 cups beans, canned or rehydrated kidney, cannelini, black beans all ok I have also doubled the beans and that is good, too.
Cumin and seasonings
1 cup shredded Cheddar Cheese

I made this this week, and I cut the olive oil down to 2 T for the crust. You can also add a Tablespoon of soy sauce. I also precooked the crust for 10 minutes. It came out chewier, and it stuck to the pie plate a bit. Maybe its a good idea to spray the pie plate if you cut down on the oil by so much.
Mix the cornmeal with the oil and broth until the consistency of play doh. Pat into pie pan. You can prebake it, or leave it to cook filled.

In large frying pan, sauté onions, celery and carrots until for 10 minutes, or until carrots get softened. Add beans and season with lots of cumin, some garlic, soy sauce, coriander, parsley, and black pepper. Pour into crust and bake 25 minutes, covered with foil. Remove foil, add cheese and return to oven for 5 minutes or until cheese melts.

Over the many years that I've made this, I have experimented with adding lots of other ingredients that would inch the pie closer to Mexican. Since it contains, cornmeal, beans, cumin and cheese, it seems like it belongs. It doesn't work for me! Tomatoes, peppers, fresh corn, and avocados are all great in real Mexican recipes, but I just love the way this tastes with the original list of ingredients.