Book of Yum

Make cornbread the day before you plan to make your stuffing according to directions for sweet cornbread but using my ingredients. Or, make a few hours beforehand. Cool on rack and cut into cubes. I cut 1 inch cubes and think smaller ones might be better- like 1/2 inch cubes. Dry cubes on a baking sheet in a single layer in 250F oven, turning after 20 or 30 minutes and continuing to bake another 30 minutes or until satisfactorily dry.

Preheat oven to 375
Place pecans on a cookie sheet and sprinkle them with salt and sugar. Place in oven and remove when they start to brown and release their fragrance. (10 minutes or so)

Heat olive oil in cast iron pan and add onion. As it starts to get translucent add diced carrots. When they start to lose their “bite” and get slightly softened, add your corn, fresh herbs (not including basil), paprika and Italian seasonings, combining thoroughly. As soon as corn is done, put your dried cornbread cubes in a bowl and pour the sauteed veggies and herbs on top of them. Mix gently, and add your fresh basil, nutritional yeast and salt and pepper. Fold in and then moisten with vegetable stock until it is moist but not soggy. Return to your cast iron pan and bake, covered, for 25 minutes. Remove cover and bake another 5-10 minutes if you want a tasty toasty crust. Top with pecans and serve.

Cut the red onion in half and remove the outer skin. Thinly slice the red onion. Cut your green onions into short, bite sized pieces- either in half or in thirds for very long beans.

Heat 2 tsp of ghee, butter, mustard oil or coconut oil in a cast iron pan on medium. *Make sure your pan has a lid.* Add the cumin seeds and when they start to brown, add your milk. Whisk in yogurt and add spices through salt (reserving the coriander). Let your sauce simmer for five minutes and then throw in your onions and green beans. Sprinkle coriander on top. Add lid and simmer for five minutes. Add 2 tablespoons of hot water and stir ingredients to evenly distribute the liquid. Cover again and cook for 10+ minutes (or less if you have very thin beans). You can check on the beans periodically to see if they are done to your liking. If they get too dry and you are cooking them longer than ten minutes you may want to add another tablespoon of hot water and replace the lid. When done serve on rice or other grain of choice, preferably with a dal lentil dish or pakora.