Layered Mexican Cornbread by Cris S.

Heat oven to 350 degrees, and prepare an 8 X 8 or 9 X 9 square pan, or 10 inch round pie plate with butter or spray.  Bread is thick and layered with the peppers when finished baking. Also it is very moist.

1 cup cornmeal
1/2 cup all purpose flour
2 Tbsp. baking powder
2/3 cup Almond Breeze dairy free milk
2 eggs (or egg replacement to equal 2 eggs)
1/2 tsp. salt
1/3 cup vegetable oil (more if using egg replacement)
1/3 cup sugar (optional)
1/2 cup chopped onion, red is fine
1 14oz can creamed corn (I used frozen corn that I heated and put into food processor until about finely chopped and with a gritty consistency; about 2 cups chopped.)
1 cup grated, non-dairy, cheddar/jack combo
1 cup jalapeno peppers, seeds and membranes removed then chopped. Canned is fine. And quantity is negotiable.

Mix cornmeal, flour, baking powder, milk, eggs, salt, oil, and sugar until blended. Stir in onion and corn. Pour 2/3 of the batter into the prepared pan. Top with the cheese and the peppers. Pour the remaining 1/3 batter over the cheese/chili layer. Place in oven for about 35 minutes until top is golden brown and toothpick comes out clean.

This is soooo good!!!!   I used eggs, and the corn does add additional moisture.....this is very very moist and yummy.  Be sure that some of your cheese peeks out along the top edge of your bread before baking as it turns a beautiful dark orange after baked.

You will like this Alfredo

Vegan Alfredo is really cool because its so easy and so hard to tell that it's vegan. Its super creamy and has tons of flavor if you follow this technique I discovered. I usually have almost all these ingredients on hand so it shouldn't be a big expense to make.

Ingredients:
1 bag pasta
1 box extra firm silken tofu
4 or more garlic cloves minced
1 veg bullion cube
2 T Nutritional Yeast (optional)
1 1/2 C unsweetened soy milk
juice of 1/2 lemon
3 T Earth Balance margarine or vegan butter
Salt and pepper to taste
Add ins: broccoli, portabella, fake chicken strips

So you need a blender or food processor for this. Throw in the tofu (must must must be silken) and soy milk. Set aside.

Star boiling pasta. Add broccoli to boiling pasta during the last couple minutes of cooking time. This saves a step if you use broccoli. Dump the pasta and broccoli in the strainer together.

Melt the Earth Balance in a large skillet or wok and add minced garlic. Don't brown the garlic, just let it simmer for 2 minutes. Squeeze in lemon juice and add mushrooms and/or "chicken" strips if using. I highly recommend the portabellas though. Saute for 3-4 minutes until mushrooms are soft. This is when the flavors get really good. The lemon, garlic and mushrooms explode with deliciousness. Now add the tofu/soy milk mixture and bring to light simmer. Add bullion cube and let dissolve. Taste the sauce and add pepper, salt, lemon as needed. Add the noodles to the sauce and mix. Serve immediately.

Makes a ton of food and awesome left overs! This is one of our many favorites.