Gluten freee menu and Dairy-free Pesto Green Bean Pasta Salad Recipe

October 5th, 2009 yum Posted in Dairy Free, Egg Free, Gluten Free Menu Swap Monday, Hide your Veggies, Menu, Menu Plan Monday, Nutritional Yeast, Vegan, green beans 6 Comments »

mebaby4 I recently attended Blogher Food ‘09 and the DH brought baby to join me for the cocktail after-party. All my new gluten-free blogger friends got to meet baby Yum.. . but that’s a whole different blog post! Isn’t Baby Yum getting big? Speaking of Baby Yum, it seems she still is sensitive to something in my diet, so in the interest of hypo-allergenic diets, I’m going temporarily vegan and cutting egg out of my diet. I’m sure those of you who are egg-sensitive will be happy to hear that!

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.

beansalad

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
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!
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Gluten Free Comfort Foods: Maple-Mustard Glazed Potato, String Bean, Carrot Recipe with Rosemary

February 11th, 2009 yum Posted in American Homestyle Cooking, Dairy Free, Easy, Egg Free, Potatoes, Vegan, Vegetables, Vegetarian, green beans 2 Comments »

This evening, I just wanted to make something simple and delicious with green beans and possibly other vegetables. I had a vague memory of an interesting recipe in Isa Moskowitz’ book, Vegan with a Vengeance, involving a dressing-like mustard glaze, so I went hunting for the recipe. I’d made it once before while visiting the in-laws, but it didn’t quite do it for me- I liked the glaze but it was a little plain for my taste, with too many potatoes and not enough variety in the vegetables. This time I decided to play with the recipe a bit, taking inspiration from Thanksgiving stuffing type side dishes. I cut down on the potatoes, roasted whole garlic cloves, added sweet nanette carrots, and added fresh rosemary from my garden. I also added pecans for the extra protein and flavor. I popped the dish in the oven and when the DH came home from work, the delicious aroma of the maple-mustard sauce had filled the house. “Mmmm, smells like the holidays,” he said, sniffing appreciatively.

For dinner that night we started with steamed artichokes. Artichokes are so good with miso mayo, although the DH is a traditionalist and likes them dipped in butter! Then we had a lovely serving of brown rice topped with the maple-mustard glazed veggies. It was simple to make, and so delicious! The DH has suggested I feel free to make it anytime… For him, it hit the perfect note of warm, homey comfort food. I have to agree, it was delicious, and reminded me of other things I used to glaze in mustard, back in my pre-vegetarian days. So lovely to enjoy these flavors, and have it be deliciously, delightfully vegetarian… even vegan, if you use maple syrup for the sweetener. Yum! I had already had a healthy portion of tofu right before the meal, but it would be a great side dish instead of a main if you have a protein dish planned… and is certain to appeal to anyone in your house, even confirmed carnivores. Enjoy!

Maple-Mustard Glazed Roasted Vegetable Recipe
Ingredients
2 organic med. russet potatoes or yukon golds, sliced into rounds
2 organic med. red potatoes, sliced into rounds
1/2 lb. green beans, with ends removed
1 red onion, cut into wide slices
4 cloves whole garlic, peeled
8 sweet nanette carrots from Trader Joes or 4+ large organic carrots, either whole (in case of small carrots or cut into 4 “thin carrot” sizes for large)
3 tbsp. wheat-free low sodium tamari
1/4 cup pure maple syrup (if you are not vegan, you could try honey)
3 tbsp. gluten-free dijon mustard (I use annies)
2 tbsp. olive oil
2 large sprigs of fresh rosemary, separated into small sprigs
freshly ground black pepper
1/4 cup pecans(later addition)
Directions
Preheat oven to 400 F.Line a large 9*13 pan with aluminum foil and throw your veggies into the pan *through the carrots). Then whisk the tamari, maple syrup, mustard and olive oil together in a small bowl and drizzle on veggies, folding in sauce so veggies are evenly covered. Season with freshly ground black pepper and add your sprigs of rosemary throughout the dish. Cover with aluminum foil and put in oven for 25 minutes. When timer goes off, take dish out of the oven and turn down oven to 350F. Remove the cover, stir the dish so sauce is evenly distributed, turning veggies (especially potatoes) if you like, and put the dish back in the oven uncovered. Set time for another 25 minutes. When timer goes off, take dish out again, stir, and this time add your pecans. Put dish back in the oven for 25 more minutes, and then check potatoes to see if they are cooked through. Once your potatoes are done, plate and serve!
Notes
The DH said this dish made the house smell like the holidays, and it was the perfect comfort food dish for him. I have his permission to “make it anytime.” :)
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