Gluten Free Menu of the Week and Vegetarian Baba Ghanoush Recipe

August 31st, 2009 yum Posted in Eggplant, Gluten Free Menu Swap Monday, JM friendly, Menu, Menu Plan Monday, Middle Eastern, Sauce, Vegan 13 Comments »


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
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

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.

AddThis Social Bookmark Button

Gluten-Free menu Swap and Vegetarian or Vegan Barbecue Baked Bean Recipe

August 23rd, 2009 yum Posted in Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Vegan, Vegetarian, beans 2 Comments »

Just for fun, I thought I’d share a picture of Baby Yum this week so you can see how much she’s grown. Here she is 1 month and 1 week old, and clearly hungry. That’s my girl.

southernmealThis last week we enjoyed some gluten-free, dairy-free vegetarian southern food. We had 123 Gluten Free Biscuits (With dairy-free variation), vegan gravy, roasted green beans and pecans, and gluten-free macaroni salad made with rice-corn pasta. I highly recommend the latter pasta for macaroni salad, as it stays tender and moist far longer than just plain rice pasta will, which tends to dry out in salads.

This week Asparagus Thin is hosting the gluten-free menu swap with grapes as her star ingredient. You can always find more great menus with Org Junkie. And… here’s my menu!

Monday: Chinese
Soy free Chinese Pea and Jicama Stir Fry
Rice Noodles

Tuesday: Italian
Arugula Gnocchi
Grilled Veggie Antipasti and beans

Thursday: Indian
Tofu in Creamy Coconut Tomato Gravy

Friday: Mexican
Refried black beans
Corn or Tapioca Tortillas
Salad with avocado

barbqbeans3This week I thought I’d share one of my favorite bar-b-q baked bean recipes with you that I discovered in my college days, and then lost. A friend gave me an “all-allergen-free” cookbook with tons of recipes- some more inspiring than others. I hadn’t done much with beans at that point besides slow cook them and enjoy them plain, and I found the barbecue baked bean recipe in the book to be absolutely yummy and full of tasty flavors and ingredients. Unfortunately, the recipe for the beans got used so many times it actually fell out of the book- and was lost among my many papers. I had just about given up hope of finding it when a huge paper sorting project right before the birth of my daughter (and I do mean right before- I believe it was the morning my labor had started!) brought that long lost recipe into my hands again. I made it for the DH and my Mother who has been staying with us to help with the baby and they both gave the recipe high marks. If you find many traditional baked bean recipes too sweet and bland, try this recipe- it’s a very tasty way to enjoy beans, an excellent vegetarian protein staple.
*Note: Regretfully, I gave away the cookbook years ago and can’t find or remember the title of it. All I know is that it was all about the allergen-free food… doh.

Gluten free Vegetarian Bar-b-q baked beans
1 cup chopped onions
3/4 cup chopped green peppers
2 tbsp. olive oil
2 garlic cloves, minced
6 ounces tomato paste (or 4 tbsp. tomato paste, 1/4 cup marinara sauce)
2 cups water, bean stock, or veggie broth
1/4 cup molasses, honey, or agave nectar or combination
1/4 cup cider vinegar
2 tbsp low sodium wheat free tamari or extra salt
2 tbsp tahini or ground sesame seeds
2 tbsp dijon mustard
generous sprinkle of smoked paprika or chipotle pepper

4 cups cooked beans (preferably home cooked in pressure or slow cooker) I have used black beans, red beans, and pinto beans in this recipe but it will work with any of your favorites.

Preheat oven to 300F and spray medium-large baking dish with gluten-free nonstick cooking spray.
Heat olive oil in a nonstick or cast iron pan and saute onions and green peppers. As they start to soften, add your minced garlic cloves. When they have cooked, add your tomato paste, water or other liquid, sweetener, vinegar, tamari, tahini, and mustard, and mix thoroughly. Season with smoked paprika or chipotle. Simmer for at least 10 minutes together in the pan.

Add your drained beans to the pan and mix. Pour into prepared baking dish and bake for two and half hours. You can stir halfway through to mix in the darkened, thickened sauce on top into the body of the dish.


AddThis Social Bookmark Button