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/

freezing apples

This is a method I have not used before but it looks good.  The question of course will be how well they do in pie.  Will the natural pectin be preserved? Will the pie be sloppy and require corn starch?  This we will find out.

https://www.southernplate.com/freezing-apples-and-what-the-old-folks-taught-me/

Cornmeal stuffed poblano chili tart

Use this recipe for the cornmeal tart portion of this recipe. But first roast the peppers in the oven until they soften but haven't broken open so their juices are still inside. Take them out of the oven and gently slits them open to gently remove the water juice and seeds place them back on the baking sheet and stuff each with Mexican cheese and put them back in the oven at 400 degrees until they are moderately well done but still manageable. Meanwhile bake the crust as directed let it cool just slightly and then arrange the poblano peppers in a radiating fashion on the crust and Shred a small amount of cheddar on top and place them back in the oven to finish approximately 15 or 20 minutes. Removed from the oven and let stand on a cooling rack for at least 10 minutes before serving. The tart depending on the pan may be able to be removed and put on a cutting board to be cut into hors d'oeuvre size slices. This last part will depend entirely on the Integrity of the crust and I don't know if this will be possible in any case it will taste great

https://www.cabotcheese.coop/vegetable-tart-with-cheddar-cornmeal-crust

Melting Sweet Potatoes Roasted with Maple Pecan Sauce

These are simple and should present well, use brown sugar instead of maple and lay then on a plate with the roasted carmalized pecan over the top..add some butter to the sauce as well and it will get candy like in the pot, you may want to roast the nuts separately so they don't get too soft in the pot.

This is not a cassorole so I will be done at the last minute

Melting Sweet Potatoes Roasted with Maple Pecan Sauce:



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Cauliflower cheese pie with potato crust

From Moosewood cookbook
For the crust 2 cups grated raw potato half a teaspoon of salt one egg white quarter cup grated onion

For filling 1 tbsp olive oil 1 cup diced onion 2 cloves garlic minced 1/2 teaspoon salt fresh ground pepper quarter teaspoon time half teaspoon basil tried or more if it's fresh one head cauliflower broken into florets 1 cup grated cheddar cheese 2 eggs and quarter cup milk
Preheat oven to 400 degrees and very generously oil 9-inch pie dish to them to make the crust place than grated potato in a colander and toss them with salt wait 10 minutes and then squeeze out extra water a salad spinner works well for this or you can ring the potatoes in a dish towel stir together the potatoes the egg white whipped and the onion in a large bowl and then Pat the mixture into the pie dish building a crust and then bake for 30 minutes and then brush lightly with olive oil and bake 10 minutes more remove from oven and lower to 375
While the crust bakes heat T tablespoon of olive oil in a large saute pan add onions garlic salt pepper to taste and herbs and sautee for 5 minutes until onions are translucent add the cauliflower and stir well to coat cover and continue cooking stirring occasionally until the cauliflower is tender 8 to 10 minutes. Add a tablespoon of water if the cauliflower begins to stick to the pan
Spread half the cheese over the crust and Spoon the call flour mixture over then sprinkle the rest of the cheese whisk together the egg and the milk then pour this mixture over the cauliflower cheese mixture bake 35 to 40 minutes until set

The potato crust in this recipe could also be used for other configurations of quiche additionally it may be useful 2 / salt the potatoes and then rinse them before draining and squeezing out the water as this may remove additional water from the potato before making crust however this idea simply needs to be tested