It is a good thing you are all more creative than I am, because my Kale Carnival turned out a bevy of glorious recipes, with only a small kale chip contingent. Rikki’s raw kale salad reminds me that kale can be good fresh, Cheryl’s Kale Pesto demonstrates that sometimes kale can be wonderful when you don’t even recognize it, while Wendy’s Kale and Potato Cakes shows us how comforting kale can be in a family friendly dish.

I’m inspired, and sad to say goodbye to kale as the week draws to a close. I don’t think I’ll ever have a problem finding a new way to make kale, thanks to all of these entries and ideas. The linky will be up for at least 5 more days, so I welcome you to join in and add your favorite kale recipe to the carnival. I might just have to have another one of these ingredient carnivals soon!

Speaking of ingredients, I thought I’d share a quick menu.
Monday: American Vegan
Alisa’s Orange “Cheesy” Sauce with steamed broccoli and gluten-free pasta

Tuesday: Indian
Cauliflower Pilaf
Okra Supreme

Wednesday: Japanese Fusion
Slightly Spicy Tofu-Avocado Sushi Rolls

Friday: Italian
Alisa’s Go Dairy Free Eggplant un-cheesy parmesan
Gluten-free Flatbread

Baked Good: Chocolate Surprise

Shared with Org Junkie and In My Box and Slightly Indulgent Tuesday

When I shared this kale chip with my Dad, who last wrinkled his nose in dismay at “dried leaves” from the oven, he took one, tasted it, and got a twinkle in his eye. Then he grabbed another handful. That says it all, I think.

Almond Butter Sauce Kale Chip Recipe Snacks  Vegetables  American

Ingredients 1 very large bunch of kale (or 1 1/2 small bunches), deveined 1/2 cup raw almond butter (scant) juice from 1 lime (2 tbsp.) 1/4 onion, ground in food processor 1 tbsp. finely grated ginger 1 tsp. maple syrup 1/2 tsp chili sauce 1/2 of one zucchini, finely grated Directions Combine ingredients for sauce, put clean and spun dry kale in a large bowl, massage sauce into leaves and dehydrate on 115f for 6+ hours or longer until leaves are dry and crunchy. The curlier the leaves, the longer you will have to dehydrate. Notes Use any leftover sauce for dressing.

Rating:  8 Original Source:  The contents of my brain, please do not replicate without my permission. Recipe ID:  1544 Added:  February 28, 2011 Last Modified:  February 28, 2011

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

I’ve finally gotten back in the swing of menu planning, and have a host of posts scheduled with some yummy recipes for dairy-free pizza toppings, arugula gnocchi, and a sweet potato coconut curry pie. Here’s my menu for this week.

Sunday: Raw, Vegan
“Raw” Slaw with Asian Pear
Jasmine Rice

Monday: Chinese
Jasmine Rice Fresh Veggie soy-free stir fry
Egg Soup

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

Thursday: Vegan
Nut Butter Spinach pie Recie

Friday: Vegan
Grilled Eggplant and Zucchini Gratin with pine nut or cashew “ricotta”
Quinoa mint salad

Baked Goods: Bette Hagman dairy-free bread

This week the gluten-free menu swap is hosted by Asparagus Thin with tapioca as the theme.*edited, sorry bout the mix up* The menu headquarters are hosted by Cheryl at GF Goodness. Don’t forget to check out more menus at Org Junkie.

I’m returning to my old salad of the week theme with a delightful raw foods recipe adapted from an old Vegetarian Times magazine I had lying around the house. The cashew dressing called my name- and I loved the idea of using chard as the base for a slaw. But, it needed some tweaking for my taste buds and pantry. Hope you enjoy! By the way, Vegetarian Times is a pretty cool magazing for us gluten-free folks- many recipes are labeled gluten-free as is, and are delicious as well as being vegetarian (of course).

Raw Red Chard Slaw with Asian Pear and cashew dressing recipe Salad  Vegetables  American

Ingredients 10 red chard leaves, de-stemmed and sliced into 1/4 inch ribbons 3 asian pears, peeled, cored and grated 3 large carrots, peeled and grated 1/3 cup chopped cilantro Dressing: 2/3 cup raw cashews 1/4 cup orange juice 2 tsp. sesame oil 1/4 cup favorite rice vinegar (i used brown rice) 1 tsp. grated fresh ginger Directions Combine chard, pears, carrot and cilantro in a large bowl. Combine cashews, orange juice and sesame oil in a small food processor and blend. add vinegar, ginger, and scrape down sides. Process again until you have a smooth, creamy dressing. Pour on grated and sliced veggies and let sit for at least ten minutes. Serve and enjoy! Notes DH was very skeptical but enjoyed it despite himself. The dressing is super yummy- you could make double and use it on another recipe. Mmm…

Rating:  8 Original Source:  Adapted from Vegetarian Times March 2008. Please do not replicate. Recipe ID:  1452 Added:  September 6, 2009 Last Modified:  September 7, 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