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