Oh- the spinach dip was supposed to be made with yogurt, but it turned out our yogurt had a little more “life” than I was hoping for. Instead I tried making it with sour cream and loved it so much I can’t imagine it any other way. It tastes great with the potatoes and rice and even the spinach-hating DH ate it without complaint. I added some fresh, salted, sliced tomatoes- this meal made me so very happy.

Dal Pakora and Cilantro Chutney
Madras Style Green Beans
Wholegrain Gluten-Free Indian Flatbread Recipe
Baked Gluten-Free Samosa Recipe- vegan and Chebe versions

Archana’s Mom’s Jeera Aloo Cumin Potato Recipe Main Course  Potatoes  Indian

Ingredients 5 or 6 potatoes, peeled and cut into small cubes 3 tbsp. peanut oil or favorite oil 1 whole minced onion 1 tbsp peeled and microplane grated fresh ginger 1 tsp black mustard 2 tbsp. jeera (whole cumin seeds), separated into 1 1/3 tbsp. and 2 tsp. 3 fresh kari/curry leaves 1 tsp coriander powder 1/4 tsp. turmeric generous sprinkling of salt Directions Heat 1 tbsp. oil in a nonstick or cast iron pan on medium heat. Add your minced onion and grated ginger and let begin to cook and turn translucent. Then move onion and ginger away from the center of the pan and add one more tablespoon to the center of the pan. When the oil is hot, add your mustard and 1 1/3 tbsp. jeera, letting it begin to pop. (Reserve the additional 2 tsp. of cumin seeds). Add the kari leaves, coriander and turmeric and mix into the mustard and jeera. As it heats, combine with the onion and ginger. Toss in the cubed potatoes and fold in the spices. Let brown for a few minutes. Then add a small amount of water to the pan and cover. Let cook for ten minutes or so and then take off lid, turning over potatoes to brown other side. Add a little more water. Cook for 10 more minutes or until potatoes are cooked through. Then take off lid and make another small space in the center of the pan. Add another tbsp of oil to the center and add your extra 2 tsp. cumin seeds. Let them brown and start to pop and then spread them out on the bottom of the pan beneath the potato mixture. Let potatoes get brown and crispier for another two minutes, and then turn them one more time and let them get crispy on the other side. Serve with your favorite rice, an Indian style salad (salted fresh veggies with fresh lime wedges), and a refreshing raita.

Rating:  9 Original Source:  Ingredients from Archana’s Mom. Proportions from me. Please do not replicate anywhere without my persmission! Thanks! Recipe ID:  1331 Added:  December 8, 2008 Last Modified:  December 8, 2008

Tia’s Indian Spinach Sour Cream Raita Recipe Sauces & Condiments  Dairy  Indian

Ingredients Huge handful or two of fresh spinach 1/2 cup lowfat or nonfat sour cream (I like Daisy’s) 1 tsp toasted cumin seeds sprinkle of paprika or chili powder sprinkling of salt (optional) Directions Cook fresh spinach in microwave with a splash of water until cooked. Remove, drain and chop. Combine in a small bowl with the sour cream and freshly toasted cumin seeds, along with a sprinkle of paprika. Fold together and serve immediately.

Rating:  9 Original Source:  Inspired by various recipes online, but my creation. Please do not replicate anywhere without my permission. Recipe ID:  1332 Added:  December 8, 2008 Last Modified:  December 8, 2008

Blog News:

Cheryl of Gluten-Free Goodness awarded the Book of Yum an Excellent Blog commendation. Awww, so sweet! Thank you Cheryl! I’ll be sharing the love soon, so stay posted!

We’ve added some new and improved ways to browse the Book of Yum!

I was inspired by photo browsers like Tastespotting to collaborate with the DH to create a YumPics Browser where readers can browse posts by photo. Titles of posts are also included to make it easier to browse the newest recipes. You can access the YumPics Browser through the orange tag above (between Blog and About Us) or by bookmarking this URL: www.bookofyum.com/blog/yumpics. Enjoy visually browsing Book of Yum posts!

The DH also solved some problems with the Book of Yum Archive engine. Previously, the archives would only show you two posts at a time- hardly an efficient way to browse the Book of Yum by month! Now you can click on archive months and access a whole list of the month’s posts by title. Much better, yes?

Finally, I would love to invite you to share GF lunchbox ideas at this collaborative post. Recipe URLs are welcome!

Now for the menu of the week! Asparagus Thin is hosting this week’s gluten-free menu swap, with a coconut theme. And of course, I always enjoy posting a menu with Org Junkie. This week I’m trying a vegetarian menu swap with Geeky Poet.

Sunday: Italian
Kale-Pumpkin Lasagna

Monday: Thai
Summer Rolls w/ peanut sauce

Wednesday: Vegetarian Cafe
Sweet Potato Pesto Quiche OR Artichoke Olive Quiche in GF pastry crust

Friday: Italian
Vegetarian Pizza

Gluten-Free Baked Goods: Bette Hagman Crumpets, Mulled Cider Apple Strudel Muffins (recipe coming soon)
Gluten Free Dessert: Homemade Rice Pudding with optional COCONUT, Popcorn Balls

This week I posted a

Hearty Fall Roasted Pumpkin Stuffing Recipe
and a Black Refried Bean Recipe
as well as the
Adopt a Gluten-Free Blogger Roundup

Dressing of the week:
The salad and dressing of the week is based in a hearty, fall root vegetable- the beet. I dressed sliced beets, beet greens, and daikon sprouts with a tasty, tangy goat-cheese based dressing and called it lunch. Beets are a nutritional powerhouse, naturally being high in B vitamin, folate, manganese and potassium. They are a good source of dietary fiber, vitamin C, magnesium, iron, copper and phosphorus. (source: WHFoods- Beets) They are a delicious addition (or base for) a salad. Enjoy!

Beet Salad with Greens and Poppyseed Goat Cheese Dressing Salad  Vegetables  Dairy  American

Ingredients 2 or 3 fresh, boiled beets beet greens from those beets :) Sprouts (optional) Dressing: 1 tbsp goat cheese 1 tbsp apple cider vinegar 1 tsp. olive oil 1/2 tsp honey mustard (annies) or 1/4 tsp reg mustard+ 1/4 extra tsp honey 1/2 tsp honey 1 tsp poppy seeds or to taste salt, pepper Directions Arrange beet slices, greens and sprouts in bowl. Whisk salad dressing ingredients together. Drizzle on beet salad. Enjoy!

Rating:  7 Original Source:  Contents of my brain, do not replicate without my permission. Thanks! Recipe ID:  1307 Added:  October 20, 2008 Last Modified:  October 26, 2008

Cheryl has stepped in for Natalie of Gluten-free Mommy, who isn’t feeling well, to host this week’s Gluten-Free Menu Swap. She’ll also be the temporary headquarters for the menu-swap while Natalie recovers, so make sure you visit her and give her your menus in the future. The ingredient for this week is chocolate- luckily, I happened to buy some Reese’s Peanut Butter Cups in a moment of weakness, so I’m all ready for the theme! If you enjoy reading menus, you’ll also love Org Junkie’s meal plan Monday. (Menus will be up… Monday!)

This week I was inspired by the ingredients in our refrigerator to make a wilted spinach salad with roasted mushrooms. Mmm, tasty. Word to the wise- just make enough wilted spinach for immediate servings. Then reserve dressing if you want to make some the next day. The mushrooms and dressing keep beautifully, but the spinach is best made fresh.

The DH was the mastermind behind this week’s menu- he suggested types of food and I brainstormed from there. Hope you enjoy!

Monday: Chinese
Savory Shanghai Noodles with Tofu (modified from Chinese and Thai Cooking)

Tuesday: Italian
Veggie Lasagna with cheese

Thursday: American Homestyle
Southern Fried Tofu
Mashed Potato and veggie gravy
Peas
Almond Green Beans

Everyday lunches:
Indian Dal (Rajma etc.), brown rice, broccoli and chard

Baked Good:
Spicy Ginger muffins/ mini bundt cakes

Last week I posted a
Recipe for versatile Madras-style green beans
and a review of gluten-free carob recipes (with recipe links)

Here’s my Salad and Dressing of the week. Enjoy!

Honey Mustard Mushroom Spinach Salad Salad  Sauces & Condiments  Vegetables  American

Ingredients Dressing: 2 tbsp. apple cider vinegar 1 1/2 tbsp. olive oil 1 tbsp. honey mustard vinegar (Annies) 1 or 2 tsp. honey 1/2 tsp smoked paprika pepper salt Roasted Veggies: 1/2 lb. crimini mushrooms 1/2 medium onion, chopped Salad Base: spinach Toppings: 1/4 cup (or less) walnuts, toasted in oven for 7-10 minutes 2 medjool dates, chopped 3 mini heirloom tomatoes or 1 small heirloom tomato, sliced attractively and sprinkled with salt Directions Heat oven to 425 F and prepare baking sheet. Combine dressing ingredients and whisk until completely emulsified. Clean and de-stem your mushrooms and chop your onion. Place mushroom caps and chopped onion on your baking sheet and drizzle HALF of your dressing on them, combining thoroughly. Roast for 20-25 minutes. If you like, towards the end of the roasting you can move them over to make space to toast the walnuts or toast the walnuts on the stove or in a separate pan. Clean and dry your spinach. Place in a medium to large serving bowl. When mushrooms are soft and delicious, shake them onto the spinach (including juices) and fold them in. Heat the remaining dressing in the microwave for 30 seconds or so. If you want you can put your dates in the dressing as it helps them separate. (Date pieces like to clump together). Pour the hot dressing on the spinach and mushrooms, sprinkle with date pieces, walnuts and tomato pieces. Serve and enjoy!

Rating:  8 Original Source:  The contents of my brain, do not replicate anywhere without my permission. Recipe ID:  1300 Added:  October 11, 2008 Last Modified:  October 11, 2008

Week One: September 1- September 7
Monday: Gourmet American Sandwich
Roasted Red Pepper Avocado Clubs with White bean hummus on Gluten-Free Pantry Favorite Sandwich Bread (contains dairy)

Wednesday: Vegan
Southwestern Corn Casserole (La Dolce Vegan p. 169)
Spinach walnut salad (La Dolce Vegan p. 78)

Friday: Vegan, fusion Indian
Brown Rice
red lentil sauce (La Dolce Vegan p. 182)
Roasted Curry green beans

Saturday: Vegan
Tomato Peanut and Kale Pasta
From La Dolce Vegan p. 134- and it couldn’t be simpler! You simmer 1 can of tomato juice (I used Campbell’s) in a saucepan with 2 cups of finely diced kale (no stem) for about ten minutes, and then add 2 tbsp. of nut butter (peanut, almond, whatever) and 1-2 tsp. of chili-garlic sauce. Mix in cooked pasta and suddenly you have a great, vegan “cheesy” dish… Very simple and a great way to get DH’s and kids (cough cough) who would otherwise never eat kale to eat it without even noticing. Imagine my surprise when DH said it was good and asked for more… whahahah, all part of my evil plan.

Baked Good of the Week: Peach tartlette

Week Two: Sep 8-13
Monday: South Indian
Masala Dosa with Coconut Chutney

Tuesday: Chinese
Green Bean szechuan pepper Stir Fry with cashews
deep fried tofu
Jasmine Rice

Wednesday: Mediterranean
Chickpea Flour Socca with Green Garden not-ricotta and Roasted heirloom tomato topping
Jicama, Orange, and Fennel Salad (70)

Thursday: Italian
Zucchini Eggplant Lasagna (119) with homemade GF lasagna pasta

Friday: Indonesian/ vegetarian
Indonesian Brown Rice Vegetable Salad (51)

Baked Good of the Week: Cinnamon Sugar Baked Gluten-Free Donuts

Spinach Walnut Salad with Raspberry Vinaigrette Salad  Vegetables  American

Ingredients Dressing: 1 cup unsweetened raspberries (frozen) 3 tbsp. sugar 2 tbsp. olive oil 1 tbsp. flax oil (or other healthy oil) 1 tbsp red wine vinegar 1/4 tsp salt Salad: 3 cups Baby spinach (enough for your desired servings) 1/2 small red onion, sliced very thinly 1/2 cup lightly toasted, chopped walnuts 1/4 cup fresh raspberries (optional) Directions Dressing: Heat raspberries and sugar in a small saucepan and bring mixture to a boil, letting it boil for a few minutes, stirring constantly. Take off the heat. Strain raspberry mixture through a mesh strainer into a small bowl. Throw away seeds (unless you are impatient and just pitch the whole thing in the bowl like me, cough cough) and add remaining ingredients, whisking together or using automated whisk until emulsified. Toss your clean, dry spinach with the red onion and walnuts. Garnish with raspberries and drizzle with dressing or let guests dress their own salad. Notes Enough for 3-4 servings. You may have extra dressing- the tragedy. :)

Rating:  8 Original Source:  Based on La Dolce Vegan, modified to be soy-free Recipe ID:  1292 Added:  September 5, 2008 Last Modified:  September 5, 2008

This week the Gluten-Free Menu Swap is hosted by Fresh Ginger, and the theme ingredient is EGGPLANT. In honor of that ingredient, I decided to share my recipe for baba ganoush for this week’s dressing (or sauce) of the week. Looking for more menu ideas? Org Junkie hosts a wonderful Meal Plan Monday event.

Monday: Mexican
Cheesy Arepas
Refried Beans
Pico de Gallo

Tuesday: American
GF Baked Onion Rings (recipe coming SOON!)
Cream of Tomato Soup (dairy-free)
Spinach polenta bites

Thursday: South Indian
Mango Lassi
Dosa Indian Crepes with Masala Potato Filling
Coconut Chutney

Friday-Monday: Road Trip to Portland and Seattle!
Happy Labor Day Weekend!

This week I posted two recipes for baked samosas- one vegan, allergen-free recipe, and another based on Chebe all-purpose baking mix (with eggs and dairy)

I also reviewed a new artisan’s gluten-free, dairy-free pizza crust by Rustic Crust. (Yum!)

This month I’m hosting Adopt a Gluten-Free Blogger so make sure to adopt your very own blogger and post in the comments!

As I mentioned, this week the “dressing” of the week is a dip of the week- baba ganoush, made with this week’s eggplant theme ingredient. I hope you enjoy it as much as we did!

Baba Ganoush Sauces & Condiments  Vegetables  Middle Eastern

Ingredients 2 short eggplant or 1 large eggplant 4 garlic cloves, still in skin 1 1/2 tsp coriander 1 1/2 tsp ground cumin 2 or 3 tbsp. tahini sesame paste juice of one small lemon OR 3/4 of the juice of a medium lemon 3 tbsp. high quality olive oil 1/2 tsp paprika (smoked if possible) 6 kalamata olives, chopped generous amount of salt freshly ground pepper fresh cilantro for garnish Directions Roast the eggplant in a 400 degree oven for 30 minutes and then toss in your unpeeled garlic cloves with it, letting them both bake for another 15 minutes. Take out the garlic and check the eggplant. you want it to be nice and tender. If it isn’t tender yet, toss it back in the oven for another 15 minutes. Keep checking for doneness. When the eggplant is soft to the touch, remove it from the oven and peel the skin from it. Put in a food processor with the roasted garlic (peeled), spices, tahini, lemon juice and olive oil. Blend until creamy and then add your olives and any additional spices. Blend again, taste, and add any extra salt or pepper to taste. Place in serving dish and garnish with chopped cilantro. Drizzle a little extra olive oil on top and add a little dash of kosher salt if you have it.

Rating:  8 Original Source:  Inspired by the gluten, wheat, and dairy free cookbook AND the gluten-free menu swap. Please do not replicate anywhere without my permission. Recipe ID:  1283 Added:  August 19, 2008 Last Modified:  August 24, 2008

Don’t forget to submit your entry for Adopt a Gluten-Free Blogger, hosted this month by Cheryl! The deadline is today, August 11th!

This week the gluten-free menu swap is hosted by Wheat State Celiac with a theme ingredient close to my heart- tofu. Good thing I was planning on making inari zushi for the DH this week! And you can always check out the great menus at Org Junkie! I’ll be visiting a dear friend and her new BABY from Thursday-Saturday so this is a shorter menu than usual…

Monday: Thai
Green Coconut Curry with jasmine rice and
Thai lemongrass corn Stir Fry

Tuesday: Japanese
Fried TOFU Inari Zushi with brown rice

Wednesday: Indian
Indian Samosas

Dessert of the Week: Apple Pancakes dusted with powdered sugar

This was a busy week and my camera battery was not up to its usual pep, but I posted about our recent Celiac Support Group Meeting- with a Egg-free, Dairy-free, Soy-free Apple Cake Recipe and a Fresh Lime Soda Recipe.

I wanted to bring back an old favorite feature- the dressing of the week! I was inspired by Annie’s gluten-free honey mustard to rustle up a simple dressing for some fresh salad greens and other ingredients from the Sunnyvale Farmer’s Market. Yum! You’ll notice that the tofu recipes uses last week’s theme ingredient- yummy, vibrant MINT! What are your favorite things to do with mint? Answer in the comments!

Salad with Avocado, Heirloom tomatoes, grilled tofu, and sprouts with Honey Mustard Vinaigrette Recipe Salad  Sauces & Condiments  Vegetables  American

Ingredients 1/3 head of Romaine Lettuce, rinsed and spun dry 1 medium sweet heirloom tomato, cubed or sliced to preference, salted 1/3 avocado, cubed 1/3 of a block of tofu, pressed, seasoned and grilled (like the one below) 2 tbsp. of grilled onion slices handful of your favorite organic sprouts (I used daikon) Honey Mustard Vinaigrette Dressing: 1 tbsp olive oil 1 tbsp white balsamic vinegar or your favorite GF vinegar 1 tsp. Annie’s Honey Mustard Directions Whisk together your dressing ingredients in a small cup or bowl. Combine your salad ingredients with sprouts on top, drizzle with dressing and serve. Yummy1

Rating:  8 Original Source:  original creation. Do not replicate anywhere without my permission. Recipe ID:  1272 Added:  August 10, 2008 Last Modified:  August 11, 2008

Grilled Mint Agave Tofu Kabobs with Onion Recipe Main Course  Tofu  Middle Eastern

Ingredients 1 lb tofu, cut horizontally and pressed for 30 minutes, cut into cubes 1/4 yellow onion, chopped bamboo skewers Marinade: Juice from 3 key limes or 1 med. lime 1 inch peeled ginger, grated 2 tbsp. high quality olive oil 2 tsp. agave nectar (or honey) 1/2 tsp. honey mustard 1/2 tsp kosher salt 1 tbsp. fresh mint leaves, julienned Directions Combine marinade ingredients and place tofu in the marinade and let marinate for thirty minutes or more. Place tofu on wooden skewers that have been soaked in water for a half hour alternating with onion chunks and grill. Serve with a tasty rice pilaf and mint-yogurt-cucumber sauce if desired. Enjoy! Notes This recipe was not bad, but there wasn’t a strong enough flavor element to make the tofu really soar. A tablespoon of GF soy sauce might have been just the ticket… So consider adding some to taste! Hot chili pepper might also be a tasty addition.

Rating:  5 Original Source:  A completely original recipe by Seamaiden. Please do not replicate anywhere without my permission. Recipe ID:  1270 Added:  August 8, 2008 Last Modified:  August 10, 2008

I know it’s a bit early, but I have an exciting post for an apple/ plum danish (now posted) and wanted to get this posted so it wouldn’t be totally overshadowed by Sunday’s post. Poor little menu plan, it just can’t compete! This week the Gluten Free Menu Swap is hosted by Cooking and Uncooking with a theme of Watercress. I hope I can find some for my planned Indian Chickpea Watercress Curry recipe! And of course, I always love sharing my menu with Org Junkie. This week she is unplugging from the computer (gasp) so the menu will be hosted by Heavenly Homemakers.

Saturday: Chinese
Vegetarian, soy-free fried rice
Grilled Sesame Tofu

Monday: Italian
Tofu ricotta spinach lasagna
Grilled Chebe Mini Pizzas with feta and artichoke hearts
AND Vegetarian Hawaiian Pizza

Wednesday: Japanese
Vegetarian tofu takoyaki with sauce
Gobo kinpira

Friday: Indian Fusion
Watercress with Chickpeas
Indian Mushroom and Green Peas Recipe (Khumbi Mattar) from The Bombay Cafe
Basmati Rice

Baked Good(s) of the Week: Carrot Cake Pancakes, Raspberry Muffins

This week I posted a:
Vegan Cauliflower Portabella Pie Recipe
and a Cheesy Vegetarian Hash Brown Crust Pie Recipe

I also scheduled posts for the next few weeks (we’ll be out of town), so you can look forward to:
a mind blowing Gluten-Free Danish Braid Recipe on Sunday (very special, trust me)
a recipe for a killer black bean cumin soup
a recipe for yummy Indian Dal Pakora and a tasty cilantro sauce to accompany it
a recipe for a gluten-free naan bread
and more!

This month I am hosting the Adopt-a-gluten-free-blogger event, so don’t forget to adopt a GF Blogger and post about it before July 7th! (Time is running out, so hurry and don’t miss out on the fun!)

Dressing of the Week:
I may not have mentioned this, but DH and I are preparing for a move to a new (and better!) apartment in a nearby town. So, we’re busy packing, packing, and packing. In the process of going through old cooking magazines (I just can’t seem to help but hoard my favorite issues of Cooking Lightand Vegetarian Times), I came across some wonderfully inspiring recipes in grocery store magazines, of all places. This is one recipe I’m determined to try this week: