Tempeh and eggplant pie and sweet cornbread

After buying a bunch of tempeh earlier in the week, fate drew me to Vicki Vegan's blog, where she posted about her tempeh and eggplant pot pies using a Colleen Patrick-Goudreau recipe from epicurious.com

I have to agree with Vicki on the biscuit part of the dish. It is delicious and so simple to make and really boosted the dish up a few notches. The taste varied quite a bit depending on how hot it was. Eating it straight out of the oven was best, but I only tasted it as I had to go to training. When I returned it was still a bit warm, but the flavour of the capers was more prominent. I didn't really like that.

 

Today I made some sweet cornbread, slightly modifying the recipe from vegan lunchbox. I only took a photo after it was nearly all gone.

Ingredients:

• 1 cup oat milk
• 1/3 cup olive oil
• 2/3 cup maple syrup (I didn't have enough so made up the difference with agave and rice malt syrup)
• 1 cup whole grain flour
• 1 cup polenta
• 1 tbs baking powder
• 1 tsp sea salt

Method:

Preheat oven to 180 degrees. Mix wet and dry ingredients separately and then combine and mix well. Bake for about 25 minutes, or until a toothpick can come out cleanly.