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Tamale Pie​- 7.5 or Smoked Cheddar

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 4-5 servings

INGREDIENTS (Seven Point Five or Smoked Cheddar)

  •  1  cup  cornmeal
  • 1/2  cup  all purpose flour
  • 2  teaspoons  baking powder
  • 1  teaspoon  salt
  • 1  large egg
  • 1/2  cup Misha’s Seven Point Five cheese (can use Smoked Cheddar for less heat)
  • 14.5 ounces creamed Corn
  • 1/4 cup milk
  • 1  pound plant based ground meat of choice
  • 1  tablespoon  chili powder
  • 1/2  teaspoon  salt
  • 3/4  teaspoon  ground cumin
  • 1/2  teaspoon  dried oregano
  • 1/4  teaspoon  garlic powder
  • 1/4  teaspoon  onion powder
  • 1  cup  enchilada sauce
  • Honey butter for serving ( optional )

INSTRUCTIONS

  1. Preheat oven to 400℉. Grease a baking dish (square dish or round pie pan).
  2. Mix together the dry ingredients in a large bowl. These include cornmeal, all purpose flour, baking powder, and salt. Stir until combined.
  3. Add the egg, cheese , corn and milk to the dry ingredients and mix.
  4. Cook ground meat over medium heat in a skillet, once the meat is cooked through, add the seasonings and enchilada sauce and stir to combine. Transfer to prepared baking dish.
  5. Pour the cornbread mixture into the prepared baking dish over meat mixture.
  6. Bake the corn bread for about 25 minutes, slice and top brush with honey butter and serve warm.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • 3 cups/ serves 5-6

INGREDIENTS (Smoked Cheddar)

Macaroni & Cheese

  • 1 1/2 cups (dairy-free) butter
  • 2 tbsp all-purpose flour
  • 3 cups (cashew) milk
  • 1 cup vegetable stock
  • 3 tbsp dijon mustard
  • 1/2 cup nutritional yeast (optional)
  • 4 ounces Misha’s Smoked Cheddar cheese
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp mushroom powder
  • 1/2 tsp nutmeg
  • 1 tsp of salt
  • 1 tsp black pepper

INSTRUCTIONS

  1. Cook the pasta according to the package’s directions. Drain and set aside.

  2. Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Cook for approximately one minute, whisking often.

  3. Slowly pour in about 2 cups or so of milk, whisking constantly until smooth. Slowly pour in the remaining liquids, while whisking for 2-4 minutes until combined and smooth.

  4. Remove sauce off the heat and add mustard, nutritional yeast, the remaining spices, salt, and pepper. Whisk in smoked cheddar cheese. Combine drained pasta with cheese sauce and serve.

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