For the cornbread casserole:
3 3/4 cups (900mL) fresh corn kernels
2 1/4 cups (520mL) vegan “buttermilk” (see Note)
1/4 cup (60mL) nondairy buttery spread, melted
2 tablespoons (30mL) coconut oil, melted
1 tablespoon (15mL) agave nectar
1 cup (240mL) stone-ground cornmeal (I use Bob’s Red Mill, which is made in their GF facility)
3 tablespoons (45mL) arrowroot flour
1 tablespoon (15mL) baking powder
1/4 teaspoon (2mL) fine sea or Himalayan salt

Stewed Tomatoes
3 pounds (3161g) roma tomatoes, peeled (optional), and chopped
1 large green pepper, chopped
1 large yellow onion, chopped
Handful fresh basil
Sea or Himalayan salt to taste
Freshly ground pepper to taste

If desired, peel the tomatoes before using. To do this, bring a large pot of water to a boil. Insert the tomatoes and boil for 2 minutes. Put a colander in the sink and pour the tomatoes into the colander to drain. Rinse briefly with cold water. The skins will slip right off.

Put the chopped tomatoes, green pepper, onion, and basil in a large pot. Bring to a boil, then reduce to medium-low heat and simmer until vegetables are cooked through and the mixture has slightly thickened, about 30 minutes. If preparing with the casserole, I just simmer the mixture until the casserole is finished.

Note: To make the vegan buttermilk, put 2 tablespoons (30mL) cider vinegar in a measuring up. Add nondairy milk to total 2 1/4 cups (520mL). Let stand 3 minutes, until curdled.