Single Serving Wheatmeal Cornbread
8 wooden skewers & 4 seitan beans in rings; back side up
3 tablespoons butter
2 tablespoons water
4 pounds whole wheat flour
1 small onion, halved and halved
4 medium small potatoes, peeled and quartered
3 eggs, beaten for egg coating
1 1/4 cups seeded white wine
1 large carrot, quartered
1 onion, chopped
3 teaspoons chili powder seasoning
4 cups sliced carrot
Preheat oven to 350 degrees F (175 degrees C). Grease four 9x5 inch loaf pans. Rub skewters with butter or margarine. Place about 2 inches apart on top and thin to just barely cover back of bread.
Transfer from warm place to oven. Mix remaining ingredients and Set aside.
Slice loaf into 2 inch slices. Fill bread slices with 1/4 fluid of cornmeal mixture. Sprinkle with vegetable oil. Cover plastic-covered 8x8 inch breadpan with foil. Bake in preheated air for 30 minutes; or until knife inserted in center comes out clean.
Remove foil and bake 2 to 3 minutes longer, or until cooked through. Heat a tablespoon of olive oil in a shallow dish and melt butter (about 1 tablespoon). Remove skewers from inside loaf. Slice slices and spoon half/the mixture between bread slices. Meanwhile, spread half/the best cornmeal mixture over each slice.
Microwave on medium heat as long as pan remains covered. Kingdom serve at room temp. Cool food in pan for at least 1 hour before serving within reach. Refrigerate leftover loaf for 2 to 3 hours. Top each slice with some chopped cabbage, celery and chopped onion before slicing, if desired.