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!
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Kabocha Salad in Vinaigrette recipe
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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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