Menu of the Week: Meal Plan Monday and Gluten Free Menu Swap

June 28th, 2008 yum Posted in Dressing of the Week, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Vegan 4 Comments »


A modified version of this recipe for sesame miso eggplant.

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:

Pineapple Tahini Dressing
Ingredients
1/2 cup apple cider vinegar
1/2 cup chopped dried pineapple
2 tbsp. tahini
1 tbsp. honey
1 1/2 tsp. minced shallot
salt
pepper
Directions
Pour your vinegar in a small saucepan and bring it to a boil. Take it off the beat and add your dried pineapple. Let it sit for ten minutes or so and then blend with tahini, honey, and shallot until creamy. Season with salt and pepper and serve on a salad.

Would be good on romaine or slightly wilted spinach leaves with cranberries and toasted or candied pecans. Yum!

Notes
120 calories per 2 tbsp. serving
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Menu of the Week: Meal Plan Monday and Gluten Free Menu Swap

June 1st, 2008 yum Posted in Dressing of the Week, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Salad, Vegan, kabocha 4 Comments »

Vegan Mexican Chipotle Pizza

Corn flour pizza with slow roasted tomato nut-free,dairy-free pesto and chipotle salsa topped with corn kernels, pine nuts and avocado

As always, I love posting my menus with the others over at Org Junkie. And this week Gluten Free Mommy is hosting the gluten free menu swap. This week the theme ingredient is CABBAGE. Yay!

Monday: Korean
Vegetarian Bibimbap (bibbinba in Japanese)
with konbu sesame soup

Wednesday: Mexican
Black Bean Soup

Thursday: Thai
Thai Summer Rolls with cabbage and peanut sauce

Friday: Japanese
Vegetarian Takoyaki (technically tofu-pup yaki, but you’ll see)
with vegetarian okonomiyaki sauce and mayo garnished with ao nori

Saturday: American
Southern Fried Tofu
Biscuits and Vegetarian Gravy
With braised red chard
and Coleslaw (made of course from scratch with cabbage!)


Baked Good of the week:
Naomi’s gluten-free Sweet potato Pita Bread

This week I posted an
Vegan dairy free egg-free pumpkin layer cheesecake recipe
and a long awaited Meme with 7 weird facts about ME

Soon I’ll be posting a review of the Triumph Dining Guide and a recipe for yummy summer GF macaroni salad, among other things.

And- as promised, this week we’re back to the dressing of the week with a kabocha pumpkin salad in a tangy apple vinegar vinaigrette. Enjoy!

Kabocha Salad in Vinaigrette recipe
Ingredients
1/2 of a kabocha pumpkin
thinly sliced onion, to taste (1/4 small onion or less)
dab of grated garlic
1 tbsp apple cider vinegar
2 tbsp olive oil
1/4 tsp salt
pepper, white pepper preferable but anything ok
Directions
Thinly slice your onion and soak in water for 10-20 minutes. Then drain and squeeze dry. Cut your kabocha in half and scoop out the seeds. Then steam it until fork tender. Or, microwave.

Whisk your oil, vinegar, and seasonings including garlic. together, combine and mix with kabocha and onions. Enjoy!

Notes
DH doesn’t like kabocha, alas. But, I thought it was good.
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