I blatantly stole this meal idea from Mary Frances at Gluten Free Cooking School and Susan at Fat Free Vegan. Susan originally posted the recipe and Mary Frances paired it with coleslaw.
These beautiful stuffed corn bread/tortilla rounds could be filled with anything- the possibilities are endless! These were super quick because I filled them with Amy's Organic Refried Beans and Vegan Gourmet Monterey Jack (Both on sale this month at the co-op! Yes!). The surprise hit of the meal was the coleslaw- which was just shredded cabbage and carrots with a dressing of veganaise, soy yogurt, vinegar, celery seed, and salt. I think this is basically the same as my mom's recipe, except using vegan mayo and some soy yogurt.
I planned ahead for this next meal. Tuesdays are always so busy, so I pre-marinated my tempeh in lemon juice, olive oil, dill, garlic, and kelp powder to make "Sea Sticks" which are my version of fish sticks. I even got my potatoes rubbed with kosher salt and olive oil and wrapped them in foil the night before.
But then Tuesday night wasn't nearly as hectic as normal. The kids had a cold so we didn't go to basketball. Their teacher only gave one worksheet for homework, so that was over quickly.
All I had to do was dip the tempeh in a mixture of crushed brown rice crispy cereal, nutritional yeast, and salt and bake at 350 for about 30 minutes with the potatoes. Then I steamed some broccoli and stirred together a Cheeze sauce with nutritional yeast, salt, lemon juice, cornstarch, garlic powder, and almond milk.
So dinner was a breeze and we had plenty of time to enjoy Battleship and couch-snuggling with the whole family. Awwww....