Book of Yum

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:

Farmer’s Kitchen Cafe GF rosemary hamburger bun with basil caper sauce, grilled portobella mushroom strips, fresh basil and tomato. Yum!

This week the Gluten-Free menu swap is hosted by Gluten-Free Sox Fan, with a theme of oregano, and of course I love posting my menu over with Org Junkie.

Tuesday: Mexican
Black Bean and Corn Soup with OREGANO (from Vegetarian Southwest Cookbook)
with Homemade Corn Tortillas and/or Rice
Something with zucchini squash blossoms

Wednesday: Japanese
Miso eggplant
Rice
Grilled Sesame Tofu

Friday: Indian
Cumin Rice
Chickpea and Spinach Curry

This week I posted a review of Farmer’s Kitchen Cafe GF restaurant and bakery (Davis, Ca)

I have a whole slew of recipes slotted for posting next week- from one pot meals to Indian decadence. So, stay tuned!

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! (You still have plenty of time, but you’d better snag your favorite blogger quick!)

This week the “dressing” of the week is going to be a sauce, or, more accurately, a chutney. I’m always looking for the perfect mint-cilantro chutney to go with tasty Indian dishes like Dal Vada (post coming soon), and this recipe that I came up with was an excellent accompaniment to almost any Indian dish. You could even put it on salad, if you wanted- but I think it is best with rice noodles, rice, or fried things.

Mint Cilantro Chutney Recipe Sauces & Condiments  Vegetables  Indian

Ingredients 1 bunch fresh mint 1/2 bunch fresh cilantro 1/2 inch piece of ginger root, peeled 4 green onions, chopped 1/2 or 1 serrano chili Juice of 1 lime (around 2 tbsp.) 1 tsp. coriander powder 3/4 tsp. salt (or more, to taste) 1 tsp. apple cider vinegar 1/4- 1/2 cup water for blending 1 tbsp. honey OR agave nectar (to taste) Directions Combine all ingredients in a food processor and combine. Taste and adjust seasonings. You may wish to add part of the sweetener, taste, and then decide if you like it or want more. Notes Chutney will mellow over time. One of my ingredients had a faint bitter note so I had to add additional sweetener and the apple cider vinegar to balance the flavors. I was satisfied later when I tried it later with the dal vada.

Rating:  8 Original Source:  Inspired by several recipes online, but my own creation. Please do not replicate anywhere without my permission. Recipe ID:  1252 Added:  June 20, 2008 Last Modified:  June 21, 2008