It's Day Six of my self-imposed Bland Food Fest. Toast, rice, bananas, graham crackers. I'm getting a bit depressed over it. I mean, I love food. I love to eat. I don't love feeling like this. I also miss exercising. I look out my window and see people running and I want to throw something at them. Like maybe one of my innumerable bowls of rice. I finally broke down and called the doctor's office this morning, but there were no openings today, so I have to wait until Monday to be seen. Hopefully, whatever is ailing me will be gone by then. I'm starting to think something moved into my belly and has taken up residence there. Some kind of mad, rice-eating punk who hates running or something.
But alas, just because I can't eat anything, it doesn't mean I should deprive my dear hubby and son of food. Since it is also Day Sixteen of my self-imposed I'm-Not-Going-to-the-Grocery-Store-if-I-Can-Help-It project, I had to come up with another pantry-and-freezer-friendly meal. I browsed through a bunch of recipes I'd saved to my computer and realized I'd hit the jackpot when I came across the
Tempeh Tamale Pie recipe from Mama Pea's awesome and pea-lightful
blog. My hubby and son both love beans, tempeh, corn, and cornbread. I think we have a winner!
Tempeh, onions, garlic, pinto beans, spices, and some zucchini (my addition) were sauteed and simmered together, then placed in a casserole dish. You top this with a quick homemade cornbread batter studded with frozen corn kernels. Finally, a light sprinkling of Daiya vegan cheddar cheese goes on top. Bake for 15-20 minutes, and voila, dinner is served.
I threw some frozen green beans on the stove to steam while the casserole baked. I am pleased as punch to say that both hubby and son ate it up with gusto. I can't wait to actually try it myself some day (soon...I hope!!)
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