Saturday, November 24, 2012

Gluten Free Cornbread

This month there was a recipe for blue corn bread muffins in Vegetarian Times magazine. So I was all excited to try it and went to the store to pick up blue corn meal, but they were out.  So I settled for regular corn meal, and it is still delicious.  It tastes the best warm from the oven and topped with honey.

Gluten Free Cornbread

1 1/2 cups cornmeal
1/2 cup all purpose gluten free flour
1/4 cup sugar (I used raw sugar because that's all I had around)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 "egg" made from egg replacer
1/4 cup vegetable oil
1 cup rice milk
1 cup fresh or frozen corn kernels

1. Preheat oven to 375F. Oil a square cake pan.
2. Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in bowl.
3. Whisk together egg and oil in separate bowl. Whisk in rice milk. Stir mixture into dry ingredients until combined. Fold in corn kernels.
4. Pour batter into cake pan and bake 30-35 minutes. To make sure it's done, stick a toothpick into the center and make sure it comes out clean. 

Parsnip and Red Lentil Soup

I am completely obsessed with parsnips and so is G. So I just used anything I can find in my cupboards and made this delicious soup.  It's a combination of the carrot parsnip bisque I make in the crock pot and my mom's red lentil soup. 

Parsnip Red Lentil Soup

3 parsnips, peeled and sliced
1 yellow onion, diced
3 cups red lentils, green lentils, or split peas, rinsed
5 cups vegetable broth, I used 1 package of Imagine No-Chicken broth (vegan/gluten free)
5 cups water
1 bay leaf
1 can crushed tomatoes
1 tablespoon olive oil

1. Start with a large stock pot and heat the olive oil over medium heat.  Add the diced onion and parsnips and cook until soft and starting to brown, about 10 minutes.
2. Add broth, water, lentils/peas, and bay leaf. Simmer until cooked thoroughly, about 35 minutes.
3. Add in the can of crushed tomatoes, then cook an extra 5-10 minutes.
4. Add salt and pepper to taste.