Lemon Rosemary Bread with Gouda-style vegan 'Sheese' with leftovers (Potatoes, Sweet Potato Tagine, and Tempeh)

We have so much leftover food from Thanksgiving and the banquet this past Sunday that I've not had to do much grocery shopping (I love grocery shopping, by the way!). Tonight, I heated tempeh still left from Thanksgiving, as well as the tagine (here you can see that it also included figs) and potatoes from the banquet. I served the potatoes in an Anaheim pepper half, and also served some Gouda style Scottish vegan 'sheese' on lemon rosemary bread (my wife skipped the sheese).