Fortunately, little Miss Veganese Chef over here has quite an arsenal of recipes adhering to these restrictions. Unfortunately (for you guys) all I did was The Lentils (yes, again), BUT, I did accompany it with a rousing (and slightly tweaked) rendition of Spicy Cornbread, the recipe of which follows:
"Sassy"* Cornbread.
Prep:
Seed and chop fine 1 red bell pepper
Seed and dice 1 chile pepper
Squeeze two tablespoons of lemon juice (this was 1 meyer lemon)
Cut the kernels off 1 ear of corn (or thaw 3/4 c. frozen corn)
Preheat the oven to 350, and lightly oil an 8x8 pan with olive oil and dust it with cornmeal.
Heat 1 tbs olive oil in a saucepan, and saute the peppers together until tender, about five minutes, stirring occasionally. Remove from heat, allow to cool.
Mix together 1 c. soy milk, the 2 tbs lemon juice and 1/2 cup olive oil in a small bowl.
In a larger bowl, whisk together 1 c. whole wheat pastry flour (I used regular WW flour) and 1 c. stoneground cornmeal, 1 tsp baking powder, 1 tsp baking soda and 1 tsp sea salt. (In place of the chile pepper, I sprinkled a teaspoon of cayenne into the dry mix.)
Add the soymilk mixture and combine, using as few strokes as possible so as not to overmix. Fold in the peppers and corn.
Spread the batter evenly into the pan and bake until a toothpick comes out of the center clean. (20-25 minutes.)
Cool for five minutes. Cut and serve hot or warm.
I found this in a book called May All Be Fed; Diet for a New World. It has some great recipes in it, but at times I found the text to be...I don't know...a little too "OMG! Teh guvermints, it brane-washes teh childrens! Oh noes! Kwesh-tun EBBERY-TING!" You know? (Not that we shouldn't be mindful of our food sources, mind you, but I guess I'm a little overly-sensitive to any hint of hysterical paranoia. Except my own, apparently.)
*Yes. Left out the chile pepper AGAIN. Big fat baby, over here. I blame the potato-loving Irish side of me.
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