Vegan non-gluten cornbread

1 cup cornmeal 1 cup flour 1 tbsp baking powder 1 teaspoon salt 1 cup milk 1 egg

Now for the substitutions, for the milk use almond or oat milk unsweetened for the egg use 1 tbsp flax seed and quarter cup water and blend or emulsify the seed in blender

Normally eggs are slightly beat in cornbread recipes often buttermilk is used to help it rise. However the flaxseed emotion is what it is and I added a teaspoon of vinegar to the mix

Combine all dry ingredients salt flowers baking powder and in this case I used rice flour. In addition I tripled the recipe and change proportions of flour to two and a half cups cornmeal 3 and 1/2 cups rice flour

After the flaxseed is emulsified add the balance of milk and vinegar

because I'm using this cornbread as stuffing I did not include sugar but normally there is a quarter cup per basic recipe

Preheat oven to 400 grease a 16 inch pan for the big recipe in an 8 inch pan 4 minimum recipe and turn batter and bake for 25 minutes

Basic Lentil Dahl

This is a pressure cooker recipe and a super fast meal that can be completed in 20 minutes

Ingredients 1 tbsp oil 1 medium to large chopped onion 3 cups water 1 cup lentils half a teaspoon of coriander half a tablespoon of curry powder fresh ginger about a tablespoon fresh garlic crushed about 3 cloves half teaspoon of salt

Chop the onions medium sautee and oil in pressure cooker when they start to Brown add chopped ginger and garlic perhaps adding a bit more oil but do not Brown These.  Throw all the spices on top of the sauteing vegetables keep them on a heat and brown then add the water the beans and bring them up to pressure 5-7 minutes and then just turn off the heat and let them sit until the pressure is down which will be another 10 minutes or so they will be cooking this whole time.

You can talk perhaps a cup of greens such as Swiss chard pretty finebut add it to the pot when it's done put the lid back on and let it wilt. You can turn the heat on but be careful to not scorch the bottom of pot. This will create a chewy green rather than a well-cooked one and you should experiment with the quantity of green. More is better

This recipe can be quadrupled in this pot but I doubt that this pot would do much more without being overloaded which causes issues with the cooker

Red Cabbage Slaw with Caraway

YIELDMakes about 6 cups

INGREDIENTS

1/4 cup cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 1/2 tablespoons olive oil
3/4 teaspoon caraway seeds, coarsely crushed
1/4 teaspoon black pepper
2 pound red cabbage, cored and thinly sliced (8 cups)
1 tart apple

I applied the dressing to the salad hot to try to wilt it but it was not sufficient heat so I should try to wilt it in a very hot pan using oil.  This may have advantage of adding a nice carmelized flavor to the cabbage

below is for a braised cabbage and is intended hot not slaw but combining these could make a great chilled salad.  do not over cook

https://www.foodnetwork.com/recipes/rachael-ray/sauteed-red-cabbage-recipe-1941359

another https://motherwouldknow.com/quick-braised-red-cabbage-with-cider-vinegar/