Meal Plan Monday and Gluten-Free Menu Swap

August 24th, 2008 yum Posted in Dressing of the Week, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Sauce 1 Comment »

Eggplant Dip, aka baba ganoush with kalamata olives, served with gluten-free grilled flatbread and tahini dip.

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
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.
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Meal Plan Monday and Gluten Free Menu Swap

August 10th, 2008 yum Posted in Dressing of the Week, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Salad 5 Comments »


Peanut Eggplant Curry, Lemon Pilaf, Cucumber Yogurt Raita and Grilled Mint Agave Tofu Kabobs.

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
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

Grilled Mint Agave Tofu Kabobs with Onion Recipe
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.
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