Tonight’s supper was Irish White Bean and Cabbage soup. K will be following with the recipe. Mmmmm. Soup.
** edited many days later by K to add the recipe link and details
I found this recipe at SusanV’s FatFreeVegan blog – definitely one of my favorite sources on the net. I left out the celery (because Jesse considers it to be poison), the barley (because we’re experimenting with gluten-free eating for the next month), and the caraway seeds (because I didn’t have any).
The soup was good the first day, but amazing the next! A definite keeper. Served the soup with my first attempt at gluten-free corn muffins.
- 1 cup cornmeal
- 1 cup corn flour (masa)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup rice milk
- 1/4 cup honey
- 1 banana, mashed
- 2 tablespoons applesauce
- 1 tablespoon lemon juice
Combined all the dry ingredients in a mixing bowl. Whizzed all the wet ingredients together in the blender, then added to the dry and mixed together. This recipe made 15 small muffins, baked at around 375 for 20 minutes.
The tast was good, although the muffins weren’t nearly as tender as we’re used to. And they didn’t store worth a damn. If you choose to make these, I recommend only making what you need that night.
It took me a while to work out the kinks in vegan baking. Vegan and gluten-free?? The family might be in for some dodgy experiments in the next few weeks.