Barbecue Bean and Cornbread Bake

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

2 cups coarsely chopped Swiss chard

½ cup chopped onion

½ cup chopped celery

½ cup chopped carrot

3 cloves garlic, minced

2 15-oz. cans no-salt-added cannellini (white kidney) beans, rinsed and drained

1 15-oz. can no-salt-added tomato sauce

¼ cup low-sugar barbecue sauce

4 teaspoons apple cider vinegar

½ cup yellow cornmeal

3 tablespoons all-purpose flour

1 tablespoon pure cane sugar

2 teaspoons baking powder

⅛ teaspoon sea salt

⅓ cup unsweetened plant milk, such as almond, soy, cashew, or rice

¼ cup unsweetened applesauce

Directions at forksoverknives.com

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