Book of Yum

Here’s Ra in the background as the DH poses with this week’s one-dish hearty thai brown rice noodle salad. This week the Gluten-Free Menu Swap is Hosted by Asparagus Thin with a theme of bitter flavors. I will have to give this some thought… stay tuned to see how her theme inspires me. I also always enjoy posting my menus with Org Junkie. Don’t forget that Cheryl is temporarily housing the Gluten Free Menu Swap at her blog GF Goodness.
Monday Dinner: Chinese
Broccoli Mushroom Stir Fry

Monday Lunch: Indian
Aloo Jeera and Basmati Rice

Tuesday: Vegan
Vegan Pot Pie

Wednesday: Italian
Chebe Thin Crust Pizza

Thursday-Sunday
Mother visiting, TBD

This week we have a hearty, one-dish noodle salad packed with protein and nutrition. I made a Sesame Peanut Almond Vegetarian Brown Rice Noodle Salad for dinner that the DH and I just loved based on a gluten recipe from the Vegetarian Mother’s Cookbook. Delish!

3 Nut Butter Brown Rice Mild Thai Noodle Salad Recipe Main Course  Alternative Grains  Rice  Thai

Ingredients 3/4 package of Brown rice gluten-free pasta (trader joe’s or tinkyada) 1 pound firm tofu, pressed and cut into strips 1/2 tbsp peanut oil or more salt, thai type seasonings of choice (optional) 3/4 cup thinly sliced tops of green onions (add white bulb for bite) 1 cup frozen peas beet green tops OR spinach, to taste several carrots, peeled and cut into matchsticks 1/4 to 1/2 cup minced fresh cilantro 1 tbsp. toasted sesame oil 3 tbsp. toasted sesame seeds Sesame Three Nut Dressing 2 tbsp. minced fresh ginger 1 tbsp. toasted sesame oil 2 tbsp. wheat free low sodium tamari like san-j 3 tbsp. brown rice vinegar 1/8 cup all-natural almond butter 1/8 cup all-natural peanut butter 2 tbsp. tahini sesame butter 1 tbsp. honey or agave nectar 1/3 cup boiling water pinch of smoked paprika *for spicier, you can add cloves of fresh garlic and/or chili garlic sauce to taste) Directions Start pasta boiling and prep tofu and vegetables. Add beet green tops as well as your frozen peas to boiling pasta when there is just two minutes or so left until pasta is al dente. (Follow directions on pasta package). When pasta is done to your liking, strain and rinse pasta and peas and beet tops in cold water. Meanwhile, saute tofu in oil in nonstick pan, browning on both sides. you can preseason tofu and/or just add salt to each side before browning. If you prefer more heat you can dip them in chili garlic sauce before adding to pan. When brown remove from pan and reserve. Combine all ingredients for sesame three-nut dressing in a blender. Throw your pasta in a large bowl with minced fresh cilantro, green onion tops, and 1 tbsp. sesame oil. Fold ingredients together and sprinkle with sesame seeds if you like. Add any extra veggies (carrots) and tofu strips. Pour blended dressing over pasta and mix thoroughly. You can add additional smoked paprika, pepper, or srirachi hot sauce to individual portions to taste. Enjoy!

Rating:  9 Original Source:  Adapted from The Vegetarian Mothers Cookbook. Please do not replicate. Recipe ID:  1330 Added:  December 7, 2008 Last Modified:  December 7, 2008

Our delicious gluten-free pies, served to the whole family in Whole Foods Bakehouse Pie Crusts. We made organic sweet potato pie, organic pumpkin pie, and organic apple pie. Yummy!
We had a wonderful gluten-free Thanksgiving this year, with gluten-free vegetarian dishes taking the center stage. We enjoyed Stuffed Acorn Squash with Portabella Mushroom Stuffing, dairy Spinach Pie (vegan variation), a delicious Vegan Green Bean Casserole Recipe, Mashed Potatoes, and Nutritional Yeast Vegan Gravy (recipe #2) and Cranberry Sauce. It was all delicious but I’m ready for some lighter food. This week the Gluten-Free Menu Swap is Hosted by Heart of Cooking with a theme of persimmon. I also always enjoy posting my menus with Org Junkie. Don’t forget that Cheryl is temporarily housing the Gluten Free Menu Swap at her blog GF Goodness.

Sunday: Breakfast Foods
Gluten-Free Croissants

Monday: Italian
Pasta
Wednesday: Mexican
Lowfat Enchiladas
Salad
Friday: Chinese
Stir Fry

This week has been a little unusual as far as food- I’ve basically been eating Thanksgiving leftovers all week! Mmm, spinach pie and mushroom stuffed acorn squash with vegetarian gravy… my favorite. I haven’t been doing a good job of making salads or dressings, but this morning i decided that I really needed to branch out from my steady diet of squash and gravy. I’ve been meaning to make a tofu scramble for some time, and since there was some lovely organic firm tofu in the refrigerator, it seemed like the perfect time. So, instead of a salad, here’s a delicious, tasty and light tofu scramble perfect for recovering from a heavy Thanksgiving menu.

Nutritional Yeast Tofu Scramble Recipe Breakfast  Tofu  American

Ingredients 1 tbsp. olive oil (or less) 1/2 sm-med. onion, diced 1/2 medium carrot, grated (use largest holes) 1 tsp. butter or margarine for flavor 1/2 package extra firm tofu, cut into small 1/4 in. cubes 3 tbsp nutritional yeast rosemary leaves dried dill leaves dry mustard powder 1 small drizzle wheat-free low sodium tamari such as San-J salt freshly ground pepper IF AVAILABLE, a few pieces of julienned fresh basil. Avocado cubes and fresh cubed tomato pieces would also be a lovely garnish. Directions Heat olive oil in pan to medium. Stainless steel, cast iron pan, or nonstick all work. Add your diced onion and saute until it starts to get translucent. Add the grated carrot and saute for another minute. Move onion-carrot mixture to the side of the pan and baste the rest of your pan with the butter or margarine evenly, painting the surface with the solid teaspoon. (You can use less- just enough to paint the surface. Throw in your tofu cubes and let brown slightly. Toss in 1 tbsp of your nutritional yeast and other seasonings (through mustard powder). Fold carrot and onion mixture into tofu. After you turn the tofu, season a little more and add a drizzle of tamari (no more than 1 tsp- I didn’t measure, but just the tiniest bit). Sprinkle with remaining nutritional yeast (2 tbsp.) and heat. Turn tofu one more time and add any extra salt and freshly ground pepper. Take off burner and serve with potato patties, sweet potato latkes, or a piece of hearty GF toast. (brown rice, garbanzo, etc. based) Notes Non vegetarian MIL enjoyed, and it was my favorite tofu scramble to date. Love the rosemary!

Rating:  9 Original Source:  The contents of my brain, do not replicate anywhere without my permission. Thanks! Recipe ID:  1327 Added:  November 30, 2008 Last Modified:  November 30, 2008