Preheat oven to 375 degrees. Spray a 6 cup baking dish with gluten-free non-stick cooking spray.
Mix the coconut milk with the lemon juice or vinegar and let set for about 5 minutes. It may start to look curdled, but that is OK.
In a mixing bowl, combine the cornmeal, agave and salt. Pour over the boiling water and let sit for 5 minutes.
Combine the coconut milk mixture with the Vegenaise and whisk until smooth. Add to the cornmeal mixture along with the baking powder and soda. Whisk to combine. Stir in the corn kernels and shredded dairy free cheese. Pour the mixture into the prepared baking dish and bake for 30 - 40 minutes or until the Spoonbread is set, feels firm to the touch and is golden brown. Let cool a few minutes before serving.
Mess O’ Greens
Put the dried mushrooms in a small bowl and cover with the boiling water. Let sit for 10 minutes.
While the mushrooms are soaking heat a large Dutch oven or stockpot over medium high heat and add the oil. Add the onion and sauté until they are soft, about 10 minutes. Add the greens, paprika, chili flakes, black pepper, soy sauce, balsamic vinegar and the mushrooms. Strain the mushroom soaking liquid through a paper coffee filter or paper towels into the pot (this removes the grit from the liquid). You may have to add the greens in batches so it all fits. Stir it all around to combine, reduce the heat to low, cover the pot and simmer for about 45 minutes or until the greens are tender. Check the pot occasionally to make sure you still have liquid in the pot. If it gets dry, add a little more water. When the greens are tender, remove the lid and if there is too much liquid in the pot, turn up the heat and let most of it cook off. Taste and add more salt if necessary.