15 ounces diced tomatoes (undrained)1 small onion, diced2 celery stalks, minced3 garlic cloves, minced1 bell pepper, seeded and diced2 tablespoons Cajun Seasoning (recipe follows)15 ounces kidney beans, drained and rinsed1 cup cornmeal1½ teaspoon baking powderpinch salt1-2 tablespoon(s) raw sugar (optional)¾ cup nondairy milk¼ cup unsweetened applesauce

Instructions:

Preheat oven to 400˚F. Grease a square 8 or 9-inch baking pan or casserole dish.

Drain tomato juices into a skillet and chop tomatoes into smaller pieces, and set aside.

Add water as necessary until a thin layer of liquid covers the skillet.

Sauté onion, celery, garlic and bell peppers over high heat until onions are translucent, bell peppers are tender and all of the water has evaporated, about 4 minutes.

Turn off heat and mix in 1-2 tablespoon(s) Cajun Seasoning, tomatoes and kidney beans, stirring to combine, and set aside.

In a small mixing bowl, whisk cornmeal, baking powder, salt and additional Cajun Seasoning if desired (several dashes so the flour looks speckled when stirred). You can also add 1-2 tablespoon(s) of sugar for a sweet cornbread topping. Then stir in nondairy milk and applesauce. It should be thick, but spreadable like hummus and not dry.

Pour bean mixture into your baking dish and pat down firmly with a spatula. Spread cornbread mixture on top and bake 30-35 minutes, or until the cornbread is a deep golden, cracked and firm to the touch. Let sit out for about 15 minutes before serving (it continues to firm as it cools). Serve with hot sauce, such as Tabasco, on the table.

Note: Any bell pepper will work here, but green bell peppers will provide the most authentic experi-ence since they are a key part of the “holy trinity” in Cajun cuisine.

Cajun Cornbread Casserole | by Lindsay NixonFrom Everyday Happy Herbivore Serves 4

www.ForksOverKnives.com

Cajun SeasoningMakes ½ cup

2 tablespoons sweet paprika2 tablespoons garlic powder (granulated not floury)1 tablespoon cayenne pepper1 tablespoon chili powder1 tablespoon black pepper1 tablespoon dried oregano or majarom1 tablespoon onion powder (granulated not floury)½ tablespoon ground nutmeg or mace (optional)

Instructions: Mix to combine and store in an air-tight container. Good commercial substitutes for the seasoning are McCormick’s Cajun Seasoning from their gourmet collection and Badia’s Louisiana Cajun seasoning.