Sunday, October 7, 2007

Cream of Broccoli Soup and Corn bread (Gluten and Dairy Free)

I know I said I wouldn't blog very much, but I will give you one more thing to read tonight as it won't take me very long to do it.

As fall starts coming on, we start eating more soup. Here is a family favorite served this past Friday evening. It was a simple supper, easy to prepare, and satisfying to eat. As usually, food at our house is gluten and dairy free, and made out of simple ingredients for optimum nutrition and health. But don't let that scare you away, it still tastes really good.

Cream of Broccoli Soup

Bring to a boil. Simmer until onions are soft, around 10 minutes:
3 cups of water
1 medium onion diced
1 1/2 tsp. Salt
2 T Bill’s Chick’nish seasoning or other vegetarian chicken type seasoning
2 T Nutritional Yeast

Once the onion is soft, add:
6 cups more or less of bite sized raw broccoli pieces
1/2 to 1 whole red pepper, diced (optional)
Simmer 5 minutes or until tender but still bright green

Meanwhile blend until very smooth:
1 cup raw cashews
1 cup water

Add the blended mixture to the cooked broccoli soup and serve.
Optional: Cooked brown rice is yummy mixed into the soup.

adapted by Elizabeth Joy at


1 1/2 cup cornmeal
1/2 cup Masa Mixta (usually used for making tortillas)
1 cup brown rice flower
4 tsp. Baking powder
1 tsp. Salt
2 T. tapioca flour

1 cup water
1 cup rice milk or other desired milk
1/3 cup vegetable oil of choice
1/3 cup honey

Preheat oven to 400 degrees. Get a 9 x 13 inch baking dish oiled and ready to go. Mix the dry ingredients completely. Mix the wet ingredients separately, then combine with the dry ingredients. Stir just enough so it gets completely combined, then quickly pour into your baking dish, before it has a chance to rise much. Bake at 400 degrees for about 20 minutes.

Update on 2/19/08: Would you like to make this oil free? I just figured out how to do it. Into your blender place: 1 TBSP flax seeds, and 2 TBSP raw cashews. Substitute 1/3 cup water for the oil, place in the blender along with the 1 cup rice milk and 1 cup water. Blend until smooth and add to the dry ingredients along with the honey.
adapted from a friend's recipe by Elizabeth Joy at

2 bouquets of wildflowers (Comment here):

La Tea Dah said...

Yum! I've never thought of using Masa for baking before. I'm eager to try it. Thank you for the recipe!

SO NICE to have you check in to blogland!!!!!!!


VJ said...

Excuse me for being so dense about gluton, but why are you staying away from it? My family loves the gluton steaks I make. Is there a nutritional something-or-other I'm missing or is someone in your family allergic?