I also wanted to try a menu again. I’ve gotten out of the habit and I miss it, so here goes. The DH is out of town, so I just have to please Baby Yum and my Mother, who is living with us.

Monday: American
Tofu Meatball subway on Sorghum-Millet French Bread

Tuesday: Chinese
Vegetable Stir Fry

Wednesday: Indian
Masala Dosa
Manchurian Cauliflower

Thursday: American
Split Pea Soup

Friday: Italian
Prepared Ravioli in pumpkin-sage cream sauce

Dessert of the week: Fruit Cobbler

I shared this menu with Gluten-free Smiles for the Gluten-free Menu Swap and over at Org Junkie.

Dairy-free Soy-free Chocolate Frosting Recipe Sauces & Condiments  Alternative Grains  American

Ingredients 1/2 to 3/4 cup powdered sugar 1/4 cup shortening 1 tsp dairy and soy-free Margarine (I use soy-free Earth Balance) 1/2 cup high quality cocoa 2 tbsp coconut cream (*you can add 1/2 tbsp more if you like) 1/2 tsp. gluten-free vanilla pinch of salt Directions Put your shortening, margarine and 1/4 cup of your powdered sugar in a standing mixing bowl or small to medium bowl and mix together until creamy. Add your cocoa and another 1/4 cup sugar and combine. Add coconut cream (the thick cream-like solid that forms at the top of a can of regular, full fat coconut milk) and vanilla and mix together. Add your pinch of salt and combine. Adjust as desired. If needed add final 1/4 cup sugar and whip together. Baste cupcake or cake with frosting. Will firm up as it sits, even at room temperature.

Rating:  8 Original Source:  The contents of my brain, please do not replicate without my permission. Recipe ID:  1540 Added:  February 6, 2011 Last Modified:  February 6, 2011

Saturday: American Breakfast
Fried Potatoes and Onions, Slow Simmered Greens

Sunday: Japanese
Japanese vegetable rolls and onigiri

Monday: Vegan
Quinoa salad

Tuesday: Vegan
White Sweet Potato home fries, kidney bean patties

Wednesday: Irish
Vegetarian Shepard’s Pie

Thursday: Chinese
Vegetable Fried Rice

Friday: Vegan
Buckwheat Risotto

Saturday: Vegan
Mashed Smoky Sweet Potatoes, Veggie Soup

Soy-free Calcium Rich Bok Choy Stir Fry Recipe Side Dish  Vegetables  Chinese

Ingredients Medium sized bowl full of baby bok choy salt 1 tbsp. your favorite oil 1 large knob ginger, peeled Sauce: 1 cup your favorite GF allergen-free broth (I use veg bullion) salt to taste (my broth is low-sodium so i use 1/2 tsp. or more) 1 tbsp. honey or agave nectar (for vegan) 1 tbsp. brown rice vinegar 1 tbsp. potato starch (or corn starch, to preference) Directions Rinse bok choy and slice in half horizonally, rinsing again. Soak in water if needed- dirt can really get into the leaves! Cut one slice of peeled ginger and reserve. Use a microplane or grater to grate small shreds of ginger. Place half in a medium sized bowl and reserve the rest. Add your sauce ingredients into the medium bowl with the grated ginger, starting with the broth, salt, sweetener and vinegar. At the end, whisk in your potato or corn starch so it completely dissolves. Heat your wok to high and add your oil. When a whisk of white smoke rises off the oil, add the slice of ginger, and then the salt. Brown the ginger on both sides and then remove the ginger slice from the oil. Add the reserved grated ginger and toss your baby bok choy into the wok. Move the bok choy around the pan with your cooking chopsticks. When it looks close to done, with the leaves wilting but stalk still tender crisp, make a well in the center and pour in your sauce. Let it begin to thicken, folding the bok choy in. When done to taste, remove from pan and enjoy!

Rating:  9 Original Source:  The contents of my brain, do not replicate anywhere without permission. Recipe ID:  1467 Added:  October 22, 2009 Last Modified:  October 22, 2009

Tuesday: Chinese
White Jasmine rice with Veggie stir fry

Wednesday: Indian
Aloo Jeera Recipe (Potato with Cumin), Spiced Okra Recipe, Chard Chips

Thursday: Vegan
Brown Rice Pot Pie with Kidney Beans

Friday: Vegan
Mashed Smoky Sweet Potatoes, Veggie Soup

Saturday: Chinese
White Fried Rice and Veggie Stir Fry

Sunday: American Breakfast
Fried Potatoes and Onions, Slow Simmered Greens

This week I thought I would share a seasonal recipe for apricot glazed Brussels Sprout that is perfect for Thanksgiving or other Fall celebrations. I happened to have some apricot jam, which is odd as I have never liked apricots all that much, and some brussels sprouts begging to be used. Somehow it occurred to me that brussel sprouts might be nice glazed in apricot jam… and you know what? They were quite delightful! I took heart and inspiration from the blog Veggie Venture’s experiment with apricot glazed brussels sprouts, but I always roast brussels sprouts whenever I can rather than boil them. I have By the Bay to thank for that- and her savory Roasted Brussel Sprout Recipe is a favorite in our house. If you haven’t had brussel sprouts lately (or ever)- why not try one of these tasty recipes?

Other Book of Yum Gluten-free Brussels Sprouts Recipes:
Chinese Szechuan Brussels Sprouts Recipe
Gluten-free beer glazed Brussels Sprouts Recipe
Indian Mustard Brussels Sprouts Recipe
Sweet Caramelized Brussels Sprouts Recipe

*note: While strictly speaking the following is not TED, those doing extreme protein elimination diets may find it useful. Brussels Sprouts are also high in Calcium, which is nice for breastfeeding moms, although some moms reportedly have trouble with the “gassiness” of this kind of vegetable. Luckily, we seem to tolerate vegetables well.

Apricot Glazed Roasted Brussel Sprout recipe Side Dish  Vegetables  American

Ingredients 1 lb- 1 1/2 lb. brussels sprout olive oil dried dill to taste salt pepper 1/2 cup apricot jam (i use a no-sugar variety) 1 tbsp. fresh lemon juice lemon zest, if desired Directions Clean sprouts and shake off water, or fold in a towel. Cut in half, horizontally, and place in medium to large bowl, drizzling with olive oil. Season with dill, salt, and pepper and place flat on cookie sheet. I think that it is easiest if you put them all one way, either flat, cut side face down or round exterior face down. Place in 425 F oven and bake for 15 minutes and then check. If one side is nicely browned, turn over. Otherwise, put back in oven for another 10-15 minutes or until browned on one side. (This will depend on size of the brussel sprout) When this one side is brown, turn the sprouts over and bake for 5-10 minutes or until done to your preference. I like them more done than my DH- My favorite part is the crispy, paper-like exterior. yum! He likes them lightly browned but not papery. To each their own. While sprouts finish browning, put your jam, lemon juice, and zest in a heavy bottomed, small soup pot. Bring to a simmer and let it come to a liquid like texture. Then turn off the stove and reserve glaze. When brussel sprouts are done, put in a pretty, medium sized serving bowl and drizzle generously with glaze, stirring if necessary. Serve and enjoy!

Rating:  9 Original Source:  Contents of my brain, inspired by many recipes online. Please do not replicate without my written permission. Thanks! Recipe ID:  1466 Added:  October 18, 2009 Last Modified:  October 18, 2009

As always, you can find the gluten-free menu headquarters with Cheryl at GF Goodness. Asparagus Thin is hosting this week’s gluten-free menu swap with a challenge to readers to incorporate 10 super foods into our menu! She lists the following as super foods (those in bold are those I plan to enjoy this week): Avocados, Berries, Beans/ Lentils/ Pulses (and how), Cacao, Cinnamon, Dark Leafy Greens, Eggs, Eggplant, Flaxseeds, Garlic, Kiwi, Mushrooms, Nuts (Almonds and walnuts specifically), Oranges (in my sweet potato), Pumpkin, Red Wine, Non-veg bits, Sea Vegetables, Soy, Sweet potatoes, Tomatoes, Tea, Whole Grains, Yogurt.

I would personally include beets and broccoli in there as well… What can I say, I’m a b-vegetable kind of girl. Below is my menu, but don’t forget to check out more menus at Org Junkie.

Sunday: Middle Eastern
Baked Falafel, Bette Hagman’s recipe for Gluten-free Pita Bread, baba ghanoush, tahini sauce, roasted green beans

Monday: Vegan
Lentil soup and roasted organic white yams and broccoli

Tuesday: Mexican
Refried Bean fresh tortilla rollups, dairy free tomato cumin soup

Wednesday: Vegan
Bette Hagman crumpets with pinto bean un-tuna salad

Thursday: Calcium happy
Wild rice quinoa salad
Stuffed collard greens

Friday: Vegan
Roasted chickpeas
Sweet potato cinnamon boats

*Many of these recipes are based on recipes from an interesting book called “Calciyum” (pictured) that has recipes with high Calcium content WITHOUT dairy. I’ll keep you posted on how they turn out!

This week I’m sharing a delicious and fresh gluten-free pasta salad I made recently. I love whipping up an easy batch of dairy-free pesto for pasta. This time I made it with spinach for extra nutrients. It went beautifully with perfectly crispy fresh green beans from the farmer’s market. Hope you enjoy!

Dairy-free Pesto Green Bean Pasta Salad Main Course  Vegetables  Italian

Ingredients Dairy-free Pesto: 1 cup fresh basil 1 cup fresh spinach 1/2 cup toasted pecans salt to taste 1 tbsp. nutritional yeast (optional) olive oil 1 lb. fresh green beans 1 package gluten-free pasta (I like a corn-rice blend) 1/8 cup kalamata olives, pitted and diced 1/4 cup pecans salt sugar Directions Combine basil, spinach, seasonings and pecans in a food processor. Drizzle in enough olive oil to make a paste. If you are watching your calories, use a little olive oil and supplement with water. Taste and add additional salt if needed. Prepare pasta until al dente and rinse in cool water to remove excess starch. Blanch green beans (i.e. drop in boiling water and then rinse in cold water when crisp tender.) Cooking time depends on the bean- I used fresh ones from the farmers market and they cooked quickly but older, tougher beans like those at Trader Joes will take more time. Toast pecans in pan on stove on low heat, sprinkling with salt and sugar as they start to warm. Continue toasting and remove from heat before they burn. Mix pesto into the green beans. (You may have extra for the pasta or for another use). Fold into the pasta, and add your olives and sugared pecans. Serve and enjoy! Notes The fresher your green beans, the better this will be!

Rating:  8 Original Source:  The contents of my brain, please do not replicate without permission. Recipe ID:  1458 Added:  September 25, 2009 Last Modified:  October 5, 2009

This week I thought I’d share a really unique salad recipe with you- one for herb or arugula gnocchi on a bed of fresh arugula that I drizzled with a (bottled) balsamic vinaigrette. I couldn’t resist making it with the fork tin decor on top, even though it doesn’t really end up showing in the final product.

This week the gluten-free menu swap is hosted by Cheryl at GF Goodness with vegetarian meals as the theme. Don’t forget to check out more menus at Org Junkie. In the meantime, here’s my gluten-free menu of the week- Cheryl should be very happy with me as every single meal is vegetarian!!! heheh.

Sunday: Vegetarian
Roasted beets and root veggies
Pan Fried Oregano Okra
Beans
French Rice in the Rice Cooker

Tuesday: Chinese
soy-free Mushroom Broccoli stir-fry

Wednesday: Thai
Vegetable Green Curry
Jasmine rice

Friday: Indian
Red lentil fritters (Masoor Dal Vada)
Bette Hagman flatbread
Vegetable curry

Saturday: Irish
Vegan pot pie

I recently came across an intriguing recipe for arugula gnocchi in a magazine and was inspired to convert it to be gluten and dairy free. I’ve become obsessed with arugula as a zesty alternative to lettuce since Trader Joes started selling a mild organic arugula. I thought it was a great idea to treat arugula like spinach. Further, it serves as the perfect foil for neutral floury potatoes. Although the arugula becomes quite muted by the starch in the recipe, if you don’t like arugula or don’t have any in your area, you can always substitute spinach or use a nice fresh herb (without blanching it). I have made gluten-free gnocchi several times and had the best results not with gluten-free cookbooks (the author used potato flour along with the fresh potatoes and it gave it a dreadful, heavy flavor) but rather by adapting gluten based recipes. I made a yummy kabocha pumpkin gnocchi once, and a gluten-free ricotta cheese gnocchi, and I even made novel buckwheat gnocchi recipe, but I hadn’t adapted a plain potato gnocchi recipe before until I found the inspiration for this recipe. We thought it was delicious, and the treatment with balsamic vinegar was intriguing. Next time I think I’ll saute the gnocchi in a pan with fresh herbs… What’s your favorite way to enjoy gnocchi?

Read about Cupcake Kitteh’s Gluten free gnocchi recipe

Don’t want to make your own? You can try Conte’s Gluten Free Gnocchi *I haven’t tried their gnocchi yet but have ordered their perogies and ravioli and they were pretty good*

Gluten Free Arugula Herb Gnocchi recipe Main Course  Potatoes  Italian

Ingredients 1lb. unpeeled yellow potatoes 4 oz. fresh arugula or your favorite herb or green 1 cup your favorite gluten free blend (i used brown rice based Rebecca Reilly mix) 1 tsp.xanthan gum 1/2 tsp. salt 1 egg *2 tbsp olive oil, or some oil from oil packed sundried tomatoes 1/2 cup julienned sundried tomatoes 1/4 cup minced onion 2 tbsp balsamic vinegar (white preferred) 3/4 cup water salt,pepper to taste 8 ounces Fresh arugula or more, for salad *this is for a whole recipe. If you freeze half of the gnocchi to make later, reduce these ingredients by half. Directions Boil potatoes in water in a medium saucepan about 40 minutes or until done. Drain and cool. Blanch your arugula. If using another more delicate herb do not blanch but simply add to gnocchi dough. Drain arugula, squeezing water out if necessary, and chop. Reserve. Remove potato skin and press potato through a ricer or use a potato masher to mash into a large bowl. Add chopped arugula, flour blend, xanthan gum and salt to the bowl and gently fold ingredients together. Add egg in well in the center. Whisk egg to combine egg white and yolk, and stir into the rest of the ingredients. Create a dough ball and form into five balls. take each ball and make it into a 3/4 inch thick log. If ready to make now, slice log to make gnocchi ovals. Otherwise, freeze and use later. Bring salted water in a saucepan to boil and add your gnocchi. Boil until it floats to the top, and then gently fish out with a metal strainer. Leave to drain. Heat olive oil in a nonstick frypan on medium and add your gnocchi and let it start to brown. Turn and once the second side has browned, add onion and sundried tomatoes, drizzling the gnocchi with your balsamic vinegar. As the onion starts to soften add water and cook for a few more minutes. Taste and add salt and pepper to taste. Serve on bed of fresh arugula. Enjoy!

Rating:  9 Original Source:  Adapted from DeliciousLiving april 08 to be gluten free and tosuit our household. Please do not replicate without my permission. Thanks. Recipe ID:  1451 Added:  September 4, 2009 Last Modified:  September 25, 2009

Saturday: party food
french bread, jamaican bbq

Sunday: Fusion Southern Food
Pan fried okra
mashed potatoes
Indian red pinto bean veg chil

Monday: Chinese
Fresh veggie stir fry with basmati rice

Wednesday: Italian
Cafe Gratitude pizza toppings and cashew ricotta on Carol Fensters pizza

Friday: Eastern European
Potato knish in chebe pastry

Dessert: Dairy-free Coconut Pumpkin Pie

This week the gluten-free menu swap is hosted at Celiacs in the House with pumpkin as the theme. The menu headquarters are hosted by Cheryl at GF Goodness. Don’t forget to check out more menus at Org Junkie.

The September Edition of Adopt a gluten-free blogger is open for adoptions! Adopt a gluten-free blogger today!

I was inspired by last week’s ingredient of the week to create this mint quinoa salad that borrows from middle eastern tahini sauce for a dish that even quinoa skeptics will enjoy. I know I certainly gobbled this dish up! It was almost even better the second day after flavors got a chance to fully develop.

Vegan Gluten-free Tahini Fresh Herb Quinoa Salad Recipe Main Course  Salad  Alternative Grains  American

Ingredients 1 cup quinoa 2 cups vegetable broth tahini sauce: 2 tbsp. tahini 1 tbsp. olive oil 3 tbsp. water juice from one lemon 2 tsp. agave nectar 2 green onions, diced freshly ground pepper zest from one lemon 1/4 cup fresh basil leaves 1/4 cup fresh mint leaves 1 large carrot, cut into matchsticks 1 heirloom tomato, sliced, de-seeded and lightly salted, cubed 1/2 sweet red pepper, diced 1/4 avocado, cubed lemon olive oil, to drizzle, optional sesame seeds salt to taste Directions Prepare quinoa according to directions. If you have time, chill. Otherwise salad can be prepared warm. Whisk sauce ingredients together. Combine fresh herbs, zest veggies and fruit and immerse in sauce, folding into the quinoa. drizzle with lemon olive oil if you have it, and sprinkle with sesame seeds and any additional salt. Notes Good the next day as well!

Rating:  9 Original Source:  Completely original creation from my own brain, please do not replicate without permission. Thanks! Recipe ID:  1456 Added:  September 16, 2009 Last Modified:  September 17, 2009

I am hosting the gluten-free menu swap this week with eggplant as the theme ingredient. I love eggplant for its wonderful texture and versatility. Grilling it gives it wonderful flavor in eggplant “steaks”, and roasting creates a smooth luxurious puree that adds wonderful body to recipes. It can even be used as an unconventonal dairy substitute as seen in this mayo-eggplant pizza topping. What’s your favorite way to enjoy eggplant? Tell me in the comments.

Here are some of mine:
Eggplant Parmesan
Eggplant Lentil Soup
Vegetarian Tempeh Moussaka Recipe

Monday: Middle Eastern
Gluten Free flatbread
Baba Ganoush
Bean salad

Tuesday: Italian
Roasted Vegetable Gluten Free Pasta with vegan nut topping

Tuesday: Italian
Arugula Gnocchi
Grilled Veggie Antipasti and beans

Friday: Southern
Cornbread vegetarian stuffing
pressure cooker beans
slow cooked greens

Asparagus Thin never disappoints with her rich and varied international menus. With a renewed enthusiasm for a vegetarian, gluten-free diet, Manda will be enjoying Roasted Eggplant and Onion Panzanella and Eggplant Avocado Pasta. Recipes, please!!! :)

Celiacs in the House has beautiful photos of the Fall harvest and a tasty menu including Fried Rice with Tofu. Her family didn’t seem to care for eggplant last time she tried it so she’s skipping it- the DH doesn’t either but I’ve won him over with some of my recipes.

Kimberly at Gluten Free is Life is a girl after my own heart and could eat eggplant every day! She’s making an easy Eggplant Parmesan that sounds just about perfect.

A Modern Gal’s hubby just doesn’t enjoy eggplant- seems like these husbands (including mine) should form a club. hehe. But she has a great international menu planned with red curry and Indonesian spicy rice w/ egg that you should check out.

Celiac Family has a menu full of tasty dishes, relying on zucchini and tomatoes rather than eggplant since that is what their garden is producing. I often find that I can use zucchini instead of eggplant in grilled recipes and it works quite well.

Gluten-free Food storage has a week full of homey favorites planned, although eggplant is not featured as it is not in their garden.

Angela’s Kitchen has a week full of tasty baked goods planned, along with mini corn dogs for GF family members on a trip to the fair. She also shared her favorite way to enjoy eggplant in the comments.

Green v-neck is a gluten-free blogger new to me, and has a lovely vegan menu planned. Alas, no eggplant. but, she does have some tasty dishes- I’d especially like to come to dinner at her house on wednesday when she will have peanut tofu, curried baked brown rice & lentils. I’d settle for the recipe, in a pinch. (hint hint) :)

If you would like to participate in this week’s Gluten-free Menu Plan Monday please post in the comments. Unfortunately it seems that my email service, Contactify, is down at the moment. I’ll add your menu as soon as i can.

Don’t forget to check out more menus at Org Junkie.

Vegan Baba Ganoush Recipe Vegan  Side Dish  Sauces & Condiments  Vegetables  Middle Eastern

Ingredients 1 large eggplant 2 tbsp. tahini, plus more as needed 1-3 garlic cloves 1/4 onion, sliced and grilled 2 tbsp fresh lemon juice, plus more as needed 1 tsp whole cumin, toasted 1 tbsp. roasted sesame seeds, coarsely ground in mortar and pestle salt, to taste smoked paprika, to taste 1 tablespoon extra-virgin olive oil 1 tablespoon chopped fresh herbs for garnish 1/2tsp. specialty olive oil (like lemon infused) for garnish kalamata or other favorite olive for garnish Directions Roast eggplant in oven on 375 for 15 minutes on each side, or for 15 minutes on the grill and 15 minutes in the oven. Bake garlic cloves at the same time unpeeled wrapped in aluminum foil. Then reserve and cool. Grill onion slices until done on a grill (or caramelize in a pan). Dice a small amount for garnish and reserve the rest. Toast your whole cumin in a pan on the stove to bring out the flavor. Put your roasted garlic (now peeled) and the reserved grilled onion in your food processor and blend. Add your eggplant and blend. Reserve some eggplant to chop or mash by hand if you like your baba ghanoush chunky. Add lemon juice, cumin, tahini, and cumin seeds and blend to desired consistency. Remove lid and add additional spices, but wait to add the garnish until it is in aserving dish. Then, sprinkle with diced grilled onion, additional kosher salt if you like, additional smoked paprika for color, olives and fresh herbs etc. Finally drizzle a little olive oil on top and serve.

Rating:  8 Original Source:  Adapted from various recipes to become an original creation. Pleasedo not replicate without permission. Thanks! Recipe ID:  1449 Added:  August 30, 2009 Last Modified:  August 31, 2009