Saturday, October 1, 2011

Temph Casserole with Corn bread Topping

** GF if using certified GF oats

1 TBS olive oil
1/2 medium onion, diced small
2 carrots, diced
3 stalks of celery diced
1 red bell pepper, diced
4 oz Temph cubed
2 tsp thyme
1/2 tsp oregano
1-2 tsp sea salt
1 cup vegetable broth
1/2 cup unsweetened soy milk
1-2 tbs arrowroot powder
1 cup frozen peas
2-3 tsp red wine vinegar

Cornbread topping
1 cup cornmeal
1 cup rolled oats, ground
1/2 tsp sea salt
2 tsp baking powder
1 cup non dairy milk + 1 tbs lemon juice
1/4 cup melted coconut oil
2 TBS maple syrup

Preheat oven to 375* F
In a skillet (if you have cast iron you can use it for the whole process) heat olive oil add onion and saute about 5 minutes. Add carrots, celery, bell pepper, temph, thyme, oregano, and salt, saute until vegetables begin to get tender.

While vegetables and temph are cooking, prepare topping. Place cornmeal, flour, sea salt, and baking powder in a bowl.
IN a seperate bowl whisk soy milk, lemon juice, coconut oil, and maple syrup.

Measure out broth and additional soy milk and place into a dish with arrowroot powder, stirring to dissolve, then add to skillet with vegetables. Continue to cook until mixture thickens. Add peas and taste test to adjust seasonings.
Place vegetables into a glass baking dish. Mix topping by combining wet and dry ingredients mixing with minimums strokes. Gently pour batter over vegetable mixture and evenly spread. Bake 25-30 minutes or until topping is cooked and casserole is bubbling.

Review, It was "okay" Not exactly what I thought it was going to be. Pretty sure I wont make it again

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