Week One: September 1- September 7
Monday: Gourmet American Sandwich
Roasted Red Pepper Avocado Clubs with White bean hummus on Gluten-Free Pantry Favorite Sandwich Bread (contains dairy)

Wednesday: Vegan
Southwestern Corn Casserole (La Dolce Vegan p. 169)
Spinach walnut salad (La Dolce Vegan p. 78)

Friday: Vegan, fusion Indian
Brown Rice
red lentil sauce (La Dolce Vegan p. 182)
Roasted Curry green beans

Saturday: Vegan
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

Tuesday: Chinese
Green Bean szechuan pepper Stir Fry with cashews
deep fried tofu
Jasmine Rice

Wednesday: Mediterranean
Chickpea Flour Socca with Green Garden not-ricotta and Roasted heirloom tomato topping
Jicama, Orange, and Fennel Salad (70)

Thursday: Italian
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 Salad  Vegetables  American

Ingredients Dressing: 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 Salad: 3 cups Baby spinach (enough for your desired servings) 1/2 small red onion, sliced very thinly 1/2 cup lightly toasted, chopped walnuts 1/4 cup fresh raspberries (optional) Directions Dressing: 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. Notes Enough for 3-4 servings. You may have extra dressing- the tragedy. :)

Rating:  8 Original Source:  Based on La Dolce Vegan, modified to be soy-free Recipe ID:  1292 Added:  September 5, 2008 Last Modified:  September 5, 2008