Preheat oven to 400F degrees

Mix Jiffy Cornbread Mix
In place of egg use 2 TBSP applesauce. Used coconut milk.
Spoon into baking dish. Spread a thin layer of Salsa.

Crumble a slice of lentil loaf on top of cornbread batter.

Add layers of steamed Vegetables (mushrooms, bell pepper, cauliflower, kale, carrot).

Spread Cashew Cream Sauce.

Add sliced tomato on top.
Layer herbs— Garlic, Pepper, Ginger, Rosemary, Basil, Turmeric.

Bake 45 mins or until cornbread is done.

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Cashew Cheese:
Started by adding to Blender —
1/2 Cup Cashews
1 Cup Non Dairy Milk (I use Coconut Milk)
1 TBSP Nutritional Yeast
1 TSP Garlic
Cumin
1 small potato
Some Chopped Onion
2 TBSP Salsa
Blended on high for 3 minutes.
(You can cook on low until as thick as you like.) Set aside.