Cheryl is hosting this week’s gluten-free menu swap with peaches as the theme. You can find more great menu plans with Org Junkie. Here’s my menu for the week- with a few from last week that we didn’t work into our busy schedule with a newborn.
Soy free Green Bean and Jicama Stir Fry
Panang Vegetable Curry on rice noodles
Tofu in Creamy Coconut Tomato Gravy
Friday: American Southern
Pan Fried gluten-free okra
Pressure cooked beans
Dessert: Peach tapioca pudding
Baked Good: Bette Hagman bread
This week I had some Trader Joe’s prepared beets in the refrigerator that inspired me to try a new recipe- the unusual and cleverly named red flannel hash. Usually this recipe is not vegetarian friendly, but I used well seasoned golden brown pan-fried mushrooms for a “meaty” substitute and enjoyed every bite. I served it with a cumin-sesame tofu scramble for a healthy and hearty casein-free vegan breakfast.
Gluten-free Vegetarian Red Flannel Hash Recipe
2 tsp olive oil
1/4 onion, diced
handful sliced crimini mushrooms
salt and pepper to taste
smoked paprika or chipotle pepper
2 tsp margarine
2 tsp. olive oil
1 large potato, cooked (microwaved is fine)
2 small cooked whole beets (canned or prepared)
Heat olive oil in nonstick pan or cast iron pan on medium. Saute onions and add mushrooms as onions turn translucent. Season generously with salt, pepper and smoked paprika. Let onion get caramelized and mushroom get golden brown. Grate beets and either grate potatoes or put them through ricer. Salt and pepper grated/ riced veggies. Add margarine and oil to center of pan, let margarine melt and add seasoned potatoes and beets to onions and mushrooms. Let form a nice brown crust on the bottom and then turn over, browning other side.
Serve with traditional red wine vinegar as a condiment or eat as is. Enjoy with a nice tofu scramble or other high protein veggie side dish.