THANKS AGAIN ASHLEY - DELICIOUS FIRST - GLUTEN FREE SECOND

GLUTEN FREE White Chicken Chili

1 onion, chopped

1 clove garlic, minced

3T Gluten Free all purpose flour

2 t cumin

2 T Earth Balance vegan butter

½ t white pepper

4 cans Navy beans

2 cans Progresso Gluten Free chicken broth

4 cups cooked diced chicken

1 can chopped green chilies

1 stalk green onions chopped-for garnish

Vegan sour cream

Directions

Sauté onions and garlic in butter, add flour, white pepper and cumin until mixed thoroughly. Add remaining ingredients and simmer for 3-4 hours. Top with vegan sour cream and chopped green onions.

GLUTEN FREE Cornbread

1/2 cup Earth Balance vegan butter

2/3 cup Agave syrup

2 eggs

1 cup canned Coconut Milk

1/2 teaspoon baking soda

1 cup cornmeal -fine grind

1 cup Gluten Free all purpose flour

1/2 teaspoon salt

Directions

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

Melt butter in large skillet. Remove from heat and stir in agave syrup. Quickly add eggs and beat until well blended. Combine coconut milk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc