Two weeks of menus! Crazy, I know, but we were away last weekend and I didn’t have time to come up with a menu until too late to share. But, since I made one, I thought I’d share it with you now along with this week’s menu. Gluten Free Mommy is hosting this week’s menu swap, with a theme ingredient of tomatoes. I may just have to blog about my beautiful heirloom tomatoes that I’ve been harvesting. You can find even more lovely menus at Org Junkie.
Southwestern Corn Casserole (La Dolce Vegan p. 169)
Spinach walnut salad (La Dolce Vegan p. 78)
Friday: Vegan, fusion Indian
red lentil sauce (La Dolce Vegan p. 182)
Roasted Curry green beans
Tomato Peanut and Kale Pasta
From La Dolce Vegan p. 134- and it couldn’t be simpler! You simmer 1 can of tomato juice (I used Campbell’s) in a saucepan with 2 cups of finely diced kale (no stem) for about ten minutes, and then add 2 tbsp. of nut butter (peanut, almond, whatever) and 1-2 tsp. of chili-garlic sauce. Mix in cooked pasta and suddenly you have a great, vegan “cheesy” dish… Very simple and a great way to get DH’s and kids (cough cough) who would otherwise never eat kale to eat it without even noticing. Imagine my surprise when DH said it was good and asked for more… whahahah, all part of my evil plan.
Baked Good of the Week: Peach tartlette
Week Two: Sep 8-13
Monday: South Indian
Masala Dosa with Coconut Chutney
Green Bean szechuan pepper Stir Fry with cashews
deep fried tofu
Chickpea Flour Socca with Green Garden not-ricotta and Roasted heirloom tomato topping
Jicama, Orange, and Fennel Salad (70)
Zucchini Eggplant Lasagna (119) with homemade GF lasagna pasta
Friday: Indonesian/ vegetarian
Indonesian Brown Rice Vegetable Salad (51)
Baked Good of the Week: Cinnamon Sugar Baked Gluten-Free Donuts
Spinach Walnut Salad with Raspberry Vinaigrette
1 cup unsweetened raspberries (frozen)
3 tbsp. sugar
2 tbsp. olive oil
1 tbsp. flax oil (or other healthy oil)
1 tbsp red wine vinegar
1/4 tsp salt
Heat raspberries and sugar in a small saucepan and bring mixture to a boil, letting it boil for a few minutes, stirring constantly. Take off the heat. Strain raspberry mixture through a mesh strainer into a small bowl. Throw away seeds (unless you are impatient and just pitch the whole thing in the bowl like me, cough cough) and add remaining ingredients, whisking together or using automated whisk until emulsified.
Toss your clean, dry spinach with the red onion and walnuts. Garnish with raspberries and drizzle with dressing or let guests dress their own salad.
Enough for 3-4 servings. You may have extra dressing- the tragedy. :)