Vegan Wheat/Gluten Free Cornbread and Milk

This is not so much a recipe as it is another breakfast idea. Cornbread and milk is yet another popular southern thang, as a dessert or breakfast and it's way yummy. On nights my mom made cornbread with dinner my brother Randy and I would eat as little as possible so that later we could crumble the cold cornbread up in a bowl, throw on a heaping scoop of sugar, and drown the whole thing in milk. Mmm! And the leftover cornbread for breakfast the next day is even tastier because it doesn't turn to mush quite as fast. Yum!

Well last night we had a version of Hoppin' John with kale greens and cornbread. We used Bob's Red Mill gluten free cornbread mix with Ener-G egg replacer, 1 1/2 cups of water, and 1/3 cup melted Soy Free Earth Balance buttery spread. Also I prefer to make mine into muffins rather than a big sheet the mix calls for, but that's just me.The cornbread was absolutely delicious while hot with dinner, and it made enough that we had leftovers which worked perfectly for breakfast this morning!

I used vanilla almond milk and a (less than heaping) spoonful of organic non GMO sugar over the crumbled cornbread. The boys loved it and I loved being able to share the familiar treat from my childhood with them in a safe way. :)

Fried Quinoa with "Soy" Sauce!

 Ok, so tonight we had the General Tso's Chicken recipe but made with turkey breast fillets, and then instead of fried rice I made fried quinoa. But fried rice calls for soy sauce, ahh! I stumbled on this recipe from allrecipes.com and after some minor adjustments, it really is a great substitute! I actually dumped out the rest of our real (but gluten free) soy sauce and washed the bottle in super hot water and then poured this into it!
 I also found a recipe for something called Nofu, which is like tofu but made from chickpea flour rather than soybean. I am going to try to make it tonight (it's a 2 day process though), and if it works out I would love to add it to the fried quinoa as an 'egg' replacer!


Soy Sauce Substitute (or Triple S, as I have been referring to it)

4 tablespoons vegetable bouillion
4 teaspoons balsamic vinegar
2 teaspoons dark molasses (or brown sugar)
1/4 teaspoon ground ginger
1 pinch garlic powder
2 tsp sea salt
1 1/2 cups water

In a small saucepan, mix all ingredients thoroughly and bring to a boil. Reduce heat and simmer until liquid has reduced to about 1 cup, about 15 mins.

Fried Quinoa

1 cup uncooked quinoa
2 cups water
3-4 Tbl soy sauce substitute
1 cup frozen mixed veggies (green beans, carrots, peas)
2 Tbl oilive oil

In a medium pot, soak quinoa in water for at least one hour. This will get rid of the bitter taste is can sometimes have, but is not really necessary if you don't have time. After an hour, bring to a boil. Once it's boiling, reduce heat, cover, and cook 15 minutes. Just like with rice, be sure not to remove the lid during cooking.
Meanwhile, boil frozen veggies in small pot according to directions.
Once the quinoa and vegetables are done, heat olive oil in a large skillet. Once hot, add quinoa, "soy sauce", and drained vegetables and stir until all is incorporated. Spread quinoa evenly across the bottom of the skillet and let sit for 30 seconds. Stir and repeat 3-4 times, until olive oil seems mostly absorded.