Mulligatawny Soup

1 - 1/2 pounds chicken, chopped into 1" pieces
1 T Earth Balance Buttery spread
1 T coconut oil
1 large onion, rough chopped
4 stalks celery, medium chopped
3-4 teaspoons curry
1/2 teaspoon salt
2 T rice flour
64 oz. gf chicken broth
2 medium sweet potatoes, medium chopped
2-3 Granny Smith apples, peeled, cored and chopped
15-16 oz cooked garbanzo beans, rinsed if canned
14 oz coconut milk

In Dutch Oven melt "butter" and coconut oil over medium heat.  Do not allow to brown.  Cook chicken in butter/oil until browned.  Remove from pan and set aside.  Add onions and celery.  Cook until soft but do not allow to become brown.  Add the curry and the salt to taste.  Cook and allow the curry to create a gooey mess.  :)  :) Add flour and cook for about 2 minutes. This will remove the "floury" taste of the soup.  Add a little broth as needed to keep mixture from browning and sticking to the bottom of the pan.  Slowly add the remaining broth.  Add the chicken back into the soup.  Add sweet potatoes.  Cover and bring to a boil.  Turn down to a simmer so that the sweet potatoes cook to fork tender.  Add apples and garbanzo beans.  Cook until beans are warmed and apples are fork tender.  Add coconut milk.  Heat until warm.  Serve warm with a crusty bread.

Braised Cabbage

1-2 tablespoons olive oil
1 onion, sliced
1 small to medium head of cabbage, sliced or shredded but not too finely
4 teaspoons apple cider vinegar
1/2 cup water or broth
1-2 teaspoons caraway seeds
1 medium apple, cored, peeled and sliced thinly
salt to taste
4 teaspoons sugar or sugar substitute equivalent

Heat oil.  Add onions and brown.  Add cabbage and brown.  Add apple cider vinegar, water, caraway seeds.  Heat for about 10 minutes.  Add apple slices.  Cook until tender.  Salt to taste.  Cook an additional 15 minutes.  Add sugar and serve.

Notes:

You can use green or red cabbage for this.

Yummy Oatmeal

1 medium apple, peeled, cored and diced
3/4 c gf oatmeal
1 1/2 c milk product or water
pinch of salt
1 t cinnamon
1/2 t nutmeg
1/2 t vanilla
1-2 T brown sugar
1/4 c golden raisins

Peel, core and dice medium cooking apple.  Add apple, oatmeal to boiling milk.  Turn down heat to medium.  Stirring occasionally cook for about 5 minutes.  Remove from heat.  Add cinnamon, nutmeg, vanilla and brown sugar.  Stir in raisins if desired.  Serve hot.  Enjoy!

NOTES:  I use rice milk with no difficulties in the cooking process.  If you want to go completely milk free, just use water although I have also heard that you can use apple juice.  If you use apple juice, taste before adding the sugar as apple juice will give a natural sweetness to the oatmeal.

I also will make enough to save for Leftover Oatmeal Pancakes.