Okay, bear with me here. This meal is as basic as it gets. I’m still trying to get used to my kitchen, so I needed something that I could throw together very easily. Plus, it’s very healthy and budget-friendly. It’s one of my go-to meals when we’re light on the funds.

For the beans, I typically use a mix of pinto and kidney beans with a dash of liquid smoke, but in this case, I had a can of vegetarian baked beans that needed to be used. It doesn’t get any easier that that.

For the greens, I used a single bunch of kale that was rinsed and thrown (without draining) into a large pot to steam. I added a dash of salt and pepper and finished them off with a sprinkling of apple cider vinegar.

For the cornbread, I used a recipe that I adapted from The Joy of Vegan Baking, an absolute must-have for any new vegan cook. It’s my vegan baking bible.

(And I apologize for the lack of pictures. I’m also trying to find the best source of light in my kitchen for taking pictures. And since I’m not much of a photographer, my pictures are turning out a bit blurry. Must consult my photographer friend and neighbor downstairs….)

Cornbread

Ingredients:

1½ cups non-dairy milk

1 ½  tbsp distilled white vinegar

1 cup cornmeal

1 cup unbleached all-purpose flour

3 tbsp granulated sugar

½ tsp salt

1 tsp baking powder

1 tsp baking soda

2 tbsp canola oil

Directions:

Preheat oven to 425 degrees.

In a small bowl, combine the milk and vinegar, and set aside.

Mix the rest of the ingredients, except the oil, in a large bowl.

Add the oil to the milk and vinegar mixture, and stir into the dry ingredients until just blended. Pour the batter into a well-seasoned cast-iron skillet. Bake until the top is golden brown, about 25 to 30 minutes.

Enjoy!