1 large can pureed pumpkin
1 can coconut milk (not low fat)
S&P
1 cinnamon stick
1/2 tsp grated fresh ginger
Dash of Crushed Red Pepper
1/2 tsp Allspice
1 tsp nutmeg
2 1/2 cups of Organic GFCFSF Vegetable Stock
Add pumpkin, stock, and spices to a large stock pot and bring to a boil. Add coconut milk and simmer on low for 30 minutes!
Showing posts with label Organic GFCFSF Vegetable Stock. Show all posts
Showing posts with label Organic GFCFSF Vegetable Stock. Show all posts
Thursday, November 25, 2010
GFCFSF Cornbread Dressing
1/2 loaf of GFCFSF Bread cubed
1/2 pan of GFCFSF Cornbread, crumbled
3 stalks of celery, pured
1 medium onion, peeled and pured
4 hardboiled eggs, shredded
1/4 to 1/2 box of Organic GFCFSF Vegetable Stock
S&P
Add bread, cornbread, celery, onion and egg to a bowl. Mix together with your hands. Add Vegetable stock and S&P until moist and seasoned to taste. Bake at 350 for about 30 minutes covered and about 30 to 45 minutes uncovered until browned.
1/2 pan of GFCFSF Cornbread, crumbled
3 stalks of celery, pured
1 medium onion, peeled and pured
4 hardboiled eggs, shredded
1/4 to 1/2 box of Organic GFCFSF Vegetable Stock
S&P
Add bread, cornbread, celery, onion and egg to a bowl. Mix together with your hands. Add Vegetable stock and S&P until moist and seasoned to taste. Bake at 350 for about 30 minutes covered and about 30 to 45 minutes uncovered until browned.
Subscribe to:
Posts (Atom)