Sweet Potato and Broccoli Thai Curry in prepared GF sauce
Vegetarian Risotto with Baked Italian Tofu and salad
Brown Rice and Caribbean Pineapple Beans
Hash Brown Potato Crust Vegetarian Savory Pie
Did you see my (unloved) recipe for a vegan sweet potato-black bean “quesa”dilla this week? It was so good!
You can find more great menus over with Org Junkie. As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. I was thrilled to hear that Lilac Kitchen was hosting this week’s Gluten-Free Menu Swap with a potato theme. Potatoes are one of my favorite gluten-free, non-specialty-store staples. Personally, I just love the skins- but really, I love every part of the potato except the eyes. I also love the variety available in potatoes at your local farmer’s market, from fingerlings to purple, white and read beauties. I recently asked my twitter pals what their favorite way to prepare potatoes was- Stella replied that her favorite method was “grilling them with a can of diced tomatoes & green chilies, onions & kosher salt.” Yummy and inspiring, and something I’ll have to try. One of my favorite simple ways to prepare a potato is baked perfectly on a bed of kosher salt. Somehow microwaved potatoes just can’t compare.
Here are some of my favorite recipes with potatoes:
Pesto-broccoli-potato Croquette Recipe
Vegan Stuffed Baked Recipe
Japanese Fusion Potato Salad Recipe
Maple Mustard Glazed Potato Casserole Recipe
Nut Butter Potato Cakes Recipe
Spinach Cottage Pie Recipe
Pineapple Vegetarian Fried Rice Recipe
1 tbsp. low sodium wheat-free tamari (San-J)
1 tbsp. brown rice vinegar
1 tbsp. agave nectar
1 tsp. sesame oil
juice from 1 or 2 chunks fresh pineapple, squeezed
1 lg. knob ginger, grated w/ juice
Peanut or other favorite high heat-safe oil
sesame seeds, white pepper, nori strips (optional) to taste and garnish
Combine sauce ingredients in a small bowl and whisk together.
Heat 2 tsp- 1 tbsp. peanut oil in a wok and add chopped ginger to flavor oil, removing ginger with slotted spoon when it is brown, and leaving oil in pan. Stir fry carrots for a minute or two and add peas and pineapple. Add enough of the sauce to cover the ingredients in the wok (no more than half) and simmer for a minute or so. Remove from pan. Heat another 2 tsp in the wok and add your whisked egg, stirring with cooking chopsticks, and as it begins to set then add your rice, mixing together. Add reserved veggie stir fry with sauce to rice, stir, and then stir in remaining sauce. Fry until brown rice is done to your preferred level of crispiness (it can take a lot of wok time!) and then add sesame seeds and white pepper. You can also add extra salt if you like a Chinese restaurant, salty experience. If people like it, they can add nori strips as a garnish. Enjoy!