Book of Yum

I made two versions of this spaghetti squash mac n’ cheese, one dairy-free and one with dairy for the DH. Both versions had sauteed onions and mushrooms, but instead of an ordinary roux, I made a rice milk roux for the dairy free version and then added my pine nut un-cheese. It was yummy, but the DH wasn’t buying the squash part, even with his cheesy version.

For this week, the theme ingredient of the Gluten-Free Menu Swap is the apple. The menu swap is hosted this week by Cooking Uncooking. You can find other great menus at Org Junkie.

Monday: Indian
Chickpea Spinach Curry and Potato and Pea Curry
Basmati Rice

Wednesday: Mexican
Homemade Corn Tortillas
Soy Chorizo (veg) and lentil sautee
pico de gallo
guacamole

Thursday: Vegetarian
Brown Rice “Pizza” with grilled veggie topping (Vegetarian Times Cookbook)
Leftover lentil sautee

Saturday Housewarming Party Menu:
Spinach Pie, Bette Hagman French Bread and Basil Dipping Oil, Risotto and Roasted Vegetables

Dessert of the Week: Apple haroset recipe, Carrot Cake Recipe

This month we have a special LUNCHBOX RECIPE EDITION of Adopt-a-gluten-free-blogger. Please participate and make this a resounding success (and help create a great resource list of lunchbox recipes for the gluten-free community!)

After Yoga Crunchy Salad-less Salad Salad  Side Dish  Vegetables  American

Ingredients 1/2 jicama, peeled and chopped 1/4 avocado, peeled and cubed (Leave remaining avocado on pit to keep fresh) 1 medium heirloom tomato, in season, washed and sliced and very lightly sprinkled with flake kosher salt 1/2 red pepper, washed and cubed 1 scallion, washed and sliced (root and wilted green tip removed) handful Sugar snap peas, washed and chopped (optional) delicious organic sprouts, to garnish (optional) Dressing: juice from 2 limes 1 tbsp. Annie’s honey mustard 1/2 tsp. olive oil (optional) salt and pepper Directions Toss salad ingredients in a bowl. Whisk dressing ingredients together and dress salad. Enjoy after a good workout!

Rating:  8 Original Source:  The contents of my brain, cravings after a workout. As with all Book of Yum recipes, don’t replicate anywhere without my permission. Recipe ID:  1295 Added:  September 21, 2008 Last Modified:  September 21, 2008

This week’s gluten-free menu swap is hosted by Asparagus Thin and the theme ingredient is the PLANTAIN! I can’t wait to see what everyone comes up with. My menu this week is inspired by Tomatofest, an heirloom tomato festival in Carmel, California that we attended this Sunday. Almost every day features beautiful heirloom tomatoes that I bought at the festival, and I’ll definitely share pictures of the successes! Don’t forget to check out the fun menu plans over at Org Junkie.

Monday: Farmer’s Market
Marguerita Heirloom tomato tart (inspired by this gluten-based recipe, but my version will be like a cross between a marguerita pizza and a tart- should be fun!)

Wednesday: Low-carb
Spaghetti Squash “macaroni and cheese” -modified with bean flour thickened sauce, garnished with heirloom tomatoes

Thursday: Italian
Mushroom risotto
Baked-fried heirloom tomatoes
with bean vinaigrette salad

Friday: Mexican
Corn tacos with homemade refried beans and heirloom tomato pico de gallo
and dehydrated plantains dessert (if I can find plantains and have time)

I have so many posts, and so little time to write them in! This week you can expect the start of a series on Gluten-Free Dining Adventures in Portland and Seattle, as well as a roundup of the last “Adopt-a-gluten-free-blogger Event” and an announcement of some exciting changes to the event.

Sorry, no dressing of the week this week, but stay tuned next week for a new, yummy and healthy yogurt based dressing!