Recipe: Cornbread Pot Pies

Ideas come from the damnedest places.

Somehow, I am on a mailing list for a different demographic of lady (ladies of a certain age perhaps, unwont mostly of veganism).

I was reading the weekly pork, chicken, fish dishes and cheesy crock pot concoctions and baked recipes, when I saw a recipe that sparked an idea!

Vegetable pot pies, topped not with boring pastry, but cornbread!

I tried it last night and couldn’t wait until it cooled sufficiently, but it was even delicious as molten lava  : )

Vegetable pot pie filling:

  • 1 medium Vidalia onion, diced
  • 4 garlic cloves, minced
  • 1 garlic head, roasted
  • 1 medium sweet potato, cubed
  • 1 small Yukon gold potato, cubed
  • 1 cup green peas
  • 1 cup sweet corn
  • 1 bay leaf
  • 1/2 cup nutritional yeast
  • 1 – 2 cups unsweetened soymilk
  • salt and pepper

 

Screen Shot 2014-02-26 at 12.10.34 AM

Saute onion and garlic cloves 10-12 minutes, until translucent.

Add cubed potatoes, peas, corn, baby leaf, spices and liquid until covered and cook on low-medium for 20 minutes.

Stir in nutritional yeast and cook an additional 10 minutes.

Check potato softness by poking with a fork before turning off heat.

Top with corn bread batter and bake at 350 degrees for 20 minutes, checking for browning every five or so minutes.

Screen Shot 2014-02-26 at 12.10.48 AM

 

 

Screen Shot 2014-02-26 at 12.11.01 AM

 

Corn bread topping adapted from the Post Punk Kitchen’s recipe for Corn Muffins.

So nice to find unexpected ideas at 10:42 a.m. on a Tuesday! : )

Happy Unexpected Surprise Plans!

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