Thanks Ribbit for the cornbread recipe.  I am going to try it next time I cook this soup. That sounds like the perfect dinner combo.

oh ribbit, I must try that cornbread! I'll use millet, do you ( or anyone) know if I can make millet flour from fresh dry millit seeds? I bought them from the bulk bin at whole foods.

Yes, that's what I do.  I buy whole millet and grind it myself in the Vita Mix.  Cornbread (or milletbread) is fantastic with soup.  It's perfect to round it off.  And if you can use butter it's even better.

I use the Earth Balance butter. That will be good with the cornbread.

Thanks, I will make that today likely!

I'm so confued with that 'Smart Balance" fake butter brand.  They have varieties with added omega, light, buttery spread, Smart Beat, Earth Balance . . .so many variations, lol!  I have the Smart Balance light in the house now, any tips which variant is best?

Earth Balance is usually sold in HF stores. You may find it in a regular grocery store. I'm not sure. I order thru my coop.

http://www.earthbalancenatural.com/#/products/original

Earth Balance is really good.  I honestly prefer it to butter.  Maybe I'll go back to it now that I can't have ghee.

Quoted from Ribbit

Earth Balance is really good.  I honestly prefer it to butter.  Maybe I'll go back to it now that I can't have ghee.

No ghee??

Yeah, I was muscle tested and the results were that I was allergic to pasteurized, homogenized dairy.  I have yet to find raw butter.  I've been wondering if the lack of ghee in my diet the last few weeks has been the cause of my stomach aches and bloating, etc.  I'm considering adding it back in even if I'm testing allergic to it, because it does me so much good.

I didn't even think of that.  Too bad you can't find raw butter.  I wish I could get you some.  I'm supposed to sign up and become a member at a co-op, then I can go get the stuff and it's legal.  Because you're a part owner. But it's sort of far from here and I don't know if I'll make time to go get it.  PLUS, I have to learn how to make kefir, yogurt and all that before I get into that.  I'm just learning how to soak my grains.  I suppose it would be a good step to take.  Then I could pack some on dry ice for you and send it.  

Ribbit, I tried your cornbread recipe! I used water and millet flour, but it came out just delicious!

Very very crumbly, but I don't mind, I used a spoon to eat up the fallings after! I bet it would be awesome crumbled over a carrot (or tomato for non-A's) soup!

I have to admit it was the first time I used my cast iron skillet!  Got two sizes as a christmas gift last year (Emeril's brand, lol)

Ribbit, I think you may be onto something about ghee and your tummy....maybe go back to ghee.
I worry about that Earth Balance stuff...what oils exactly?

Earth Balance is not to be confused with Smart Balance.  I wouldn't touch Smart Balance with a 10 foot pole except to flick it into the garbage.

Julia just snathced the container.  Gotta retrieve it.

"Certified non-gmo ingredients: Expeller-pressed natural oil blend(soybean, palm fruit, canola and olive), filtered water, pure salt, natural flavor (derived from corn, no msg, no alcohol, no gluten), soy protein, soy lecithin, lactic acid (non-dairy, derived from sugar beets), and naturally extracted annatto for color."

I've made egg-free pudding with the recipe on Bob's Red Mill Arrowroot... it turned out a little gooey, but when I mixed in rice or puffed millet it was good.  I don't remember if I used rice milk or almond milk, it was probably almond milk.

Quoted from JJR

Too bad you can't find raw butter.    

Or raw pure cream     we made butter at school from cream just by hand whipping ... until... little ... arms  ...ached  
Delicious  

Ribbit, I tried the cornbread recipe last night but something went wrong because I had to throw the entire batch out. I put my iron frying pan in the oven with olive oil getting it hot. I mix everything together. Put the mix in the pan and bake it. I notice when I went to cut the cornbread it was very crumbly. It just fell apart. The only thing I can figure out was my rice milk was bad. It taste like it was missing something and I kept looking at the recipe to make sure I didn't leave anything out. I may need to use another kind of milk. What do you use?

Hi Buzy, I made the recipe too and I used just plain water instead. It tasted great but was very very crumbly. That is the missing gluten making it crumbly, but I still enjoy it a lot!

For flavorings, I used a rosemary infused olive oil and added dried italian herbs to it.

I added some chopped onion in mine but I was thinking a spoonful of sugar or something to boost the flavor.

does it have flax and eggs? both help with the holding it together.

Did you use an egg?  Why don't you try two eggs?

Or make it in muffin pans instead of an iron skillet.  The more surface area is touching the pan, the better it holds up.  So muffins will always be a better consistency (in gluten-free baking) than a whole pan-full of something.  I use water or seltzer.  Seltzer helps it puff.

Here's my newest addition:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1092

I think I will take this basic idea and create cinnamon buns next.  I've never let my grains soak, but I'm pleased with what happened.

Oooh, looks good, I'm going to make that!!!

Is flax meal totally needed? Can I swap for almond or aramanth? No flax in the house right now.

I expect you could use almond meal.  You could try amaranth, but I can't make any promises.  Almond would be the best bet in my opinion.  Let me know how it works and I can add it to the recipe as an option.  If you use almond meal you may have to add an egg too to help hold it together.

Does anyone have a recipe I can use my vanilla soy yogurt. Now that it is cold I have cut back on my smoothies. I am thinking some kind of mousse with pumpkin. Maybe I will google.

I found this recipe that I am going to play around with. Instead of the first 2 ingredients I will replace with my va soy yogurt. Chill and then add to dessert cups with gingersnaps sprinkled and dollop of whip cream on top.


Yummy Pumpkin Mousse


SERVES 6 (change servings and units)
Change to: Servings US Metric Close


    * 2 (3 1/2 ounce) packages sugar-free vanilla pudding
    * 2 cups nonfat milk (skim)
    * 1 teaspoon pumpkin spice
    * 15 ounces pumpkin
    * 8 ounces fat-free cool whip

Directions

      1
      Add pudding milk and milk beat on low with electric mixer until pudding is dissolved.
       2
      Add remaining ingredients and beat on high for two minutes.
       3
      Chili for 30 minutes and serve.

I just added another tofu mayonnaise recipe.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1097

Busybee,

Here's something I just dug up from long ago. I called it "yogurt" because at the time I was non-dairy and DH was non-soy and it's the best thing I could come up with.

__________________________________________________
Topping:

1 c. fruit (I like blueberries)
1/4 c. water mixed with 1 Tbsp. arrowroot
1 Tbsp. maple syrup or agave

Heat till thickened.  Divide between 6 custard cups.  Chill.
___________________________________________________
"Yogurt":

1 c. rice milk
1 Tbsp. beet sugar (or agave)

Heat these two just to boiling.

1/2 c. rice milk mixed with 2 Tbsp. arrowroot

Add the arrowroot mixture to the other and stir till thickened.

Stir in 1 tsp. lemon juice and 1/2 tsp. vanilla.
Pour over blueberries and chill till cold and firm.