Book of Yum

Last week I made a vegan version of 101 Cookbooks Lentil Soup with Indian spices and substituting coconut milk for the yogurt in the saffron yogurt sauce. It was very tasty! For next week’s menu, we plan…

Saturday: Fusion Japanese
Vegan Onigiri (Miso Mayo avocado)- recipe coming soon

Monday: Holiday Favorites
Pumpkin-Apple-Fresh Basil bread-free Stuffing
with vegan gravy
and Southern Fried Tofu

Tuesday: Vegan
Pumpkin and Black Bean Casserole

Friday: Italian
Homemade Lasagna w/ Kale

Baked Good: Apple Cider Muffins and/or Macadamia Nut Espresso Cookies

Breakfasts:
Potato Hash Browns w/ fried egg
Sweet Potato w/refried black beans and spinach
Apple Cider Muffin and almond butter
Brown Rice with refried black beans

You can find more menus with Org Junkie here. And, don’t forget the Gluten-Free menu swap, hosted by Gluten Free is Life this week with a theme ingredient of squash.

NEWS FLASH: Whole Foods has a $5 coupon off $25 orders valid until Oct. 22. Just print out the Pdf file and take it to your local whole foods… Might be a good time to try some new GF products or stock up on some GF staples.

This week I posted:
a Goat Cheese Veggie Pot Pie
and a
Ginger Molasses Muffin Recipe

Here is a “salad” for the week- goat cheese quesadillas topped with a refreshing fresh veggie topping. Enjoy!

Goat Cheese Quesadilla Recipe Main Course  Dairy  American

Ingredients Corn tortillas Goat Cheese dill weed fresh basil, julienned avocado cubes diced red pepper fresh daikon sprouts (or other exotic sprouts) kosher salt fresh lime juice Directions Heat corn tortillas on a fry pan and spread with goat cheese. Sprinkle with dill weed and top with another tortilla. Turn over and let warm and crisp. top with diced red pepper, avocado cubes and fresh basil. Sprinkle with kosher salt flakes and squeeze a little lime juice on top. Enjoy this simple, refreshing lunch.

Rating:  7 Original Source:  The contents of my brain. Do not replicate anywhere without my permission. Recipe ID:  1305 Added:  October 19, 2008 Last Modified:  October 19, 2008

Cheryl has stepped in for Natalie of Gluten-free Mommy, who isn’t feeling well, to host this week’s Gluten-Free Menu Swap. She’ll also be the temporary headquarters for the menu-swap while Natalie recovers, so make sure you visit her and give her your menus in the future. The ingredient for this week is chocolate- luckily, I happened to buy some Reese’s Peanut Butter Cups in a moment of weakness, so I’m all ready for the theme! If you enjoy reading menus, you’ll also love Org Junkie’s meal plan Monday. (Menus will be up… Monday!)

This week I was inspired by the ingredients in our refrigerator to make a wilted spinach salad with roasted mushrooms. Mmm, tasty. Word to the wise- just make enough wilted spinach for immediate servings. Then reserve dressing if you want to make some the next day. The mushrooms and dressing keep beautifully, but the spinach is best made fresh.

The DH was the mastermind behind this week’s menu- he suggested types of food and I brainstormed from there. Hope you enjoy!

Monday: Chinese
Savory Shanghai Noodles with Tofu (modified from Chinese and Thai Cooking)

Tuesday: Italian
Veggie Lasagna with cheese

Thursday: American Homestyle
Southern Fried Tofu
Mashed Potato and veggie gravy
Peas
Almond Green Beans

Everyday lunches:
Indian Dal (Rajma etc.), brown rice, broccoli and chard

Baked Good:
Spicy Ginger muffins/ mini bundt cakes

Last week I posted a
Recipe for versatile Madras-style green beans
and a review of gluten-free carob recipes (with recipe links)

Here’s my Salad and Dressing of the week. Enjoy!

Honey Mustard Mushroom Spinach Salad Salad  Sauces & Condiments  Vegetables  American

Ingredients Dressing: 2 tbsp. apple cider vinegar 1 1/2 tbsp. olive oil 1 tbsp. honey mustard vinegar (Annies) 1 or 2 tsp. honey 1/2 tsp smoked paprika pepper salt Roasted Veggies: 1/2 lb. crimini mushrooms 1/2 medium onion, chopped Salad Base: spinach Toppings: 1/4 cup (or less) walnuts, toasted in oven for 7-10 minutes 2 medjool dates, chopped 3 mini heirloom tomatoes or 1 small heirloom tomato, sliced attractively and sprinkled with salt Directions Heat oven to 425 F and prepare baking sheet. Combine dressing ingredients and whisk until completely emulsified. Clean and de-stem your mushrooms and chop your onion. Place mushroom caps and chopped onion on your baking sheet and drizzle HALF of your dressing on them, combining thoroughly. Roast for 20-25 minutes. If you like, towards the end of the roasting you can move them over to make space to toast the walnuts or toast the walnuts on the stove or in a separate pan. Clean and dry your spinach. Place in a medium to large serving bowl. When mushrooms are soft and delicious, shake them onto the spinach (including juices) and fold them in. Heat the remaining dressing in the microwave for 30 seconds or so. If you want you can put your dates in the dressing as it helps them separate. (Date pieces like to clump together). Pour the hot dressing on the spinach and mushrooms, sprinkle with date pieces, walnuts and tomato pieces. Serve and enjoy!

Rating:  8 Original Source:  The contents of my brain, do not replicate anywhere without my permission. Recipe ID:  1300 Added:  October 11, 2008 Last Modified:  October 11, 2008