Finely shred cabbage and grate carrots for coleslaw. Whisk mayonnaise and apple cider vinegar together in a separate bowl, combine with vegetables and chill.

Soak navy beans overnight, then simmer in fresh water until tender. Cook bacon and onion, mix into beans with molasses, and cook further.

Cook elbow macaroni until al dente. Create a cheese sauce with butter, flour, milk, and cheese, combine with macaroni and bake.

Mix cornmeal, baking powder, and salt; combine with whisked buttermilk, egg, and honey. Bake cornmeal mixture until golden.

Prepare sweet corn by soaking, then grill until charred, brushing with butter and salt.

For Portobello mushrooms, marinate and grill; sauté jackfruit with BBQ sauce until shredded.