Menu of the Week and Gluten-Free Menu Swap: Sesame Peanut Almond Vegetarian Brown Rice Noodle Salad Recipe

December 8th, 2008 yum Posted in Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Nuts, Peanut, Rice Noodles, Salad, Salad Dressing 8 Comments »

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
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!

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Gluten-Free Menu Swap and Meal Plan Monday: GF Peanut Noodle Salad Recipe

November 9th, 2008 yum Posted in Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Peanut, Rice Noodles, Salad, Salad Dressing, Vegan, tofu 6 Comments »

The Gluten-Free Menu Swap is currently being headquartered at GF Goodness. This week GF Goodness is hosting the swap with a theme ingredient of Pomegranate. I also enjoy sharing my menu with Org Junkie.

This week I posted an Acorn Muffin Recipe for the Go Ahead Honey, it’s Gluten Free blog event.
I also posted an incredibly delicious Gluten-Free Vegetarian Tempeh Moussaka Recipe (with vegan option).
Although I didn’t get to make the proposed potato dish or GF cinnamon rolls as I had planned, the DH made Gluten-Free Norwegian Julekake and it was delicious!
I also had a friend film a special recipe-by-video for a future post with the Book of Yum, so stay tuned. As soon as it has been edited, I’ll be posting it here!

Monday: Japanese Vegan
Vegetarian Inari Zushi
Green bean sesame salad

Tuesday: Indian Vegan
Okra Salad
Spinach Chickpea Curry Recipe
Basmati Rice

Wednesday: Thai Vegan
Garlic Mushroom Pastries (Thai Vegetarian pg. 27, modified)
Jasmine Rice

Friday: Chinese Vegan
Vegetarian Ma Bo Tofu
Szechuan Pepper Chinese Peas and Jicama Stir Fry
Rice

The salad of the week is a little something I often make the day after making spring rolls when I have leftover rice noodles, fresh veggies and peanut sauce. If I’ve eaten all the peanut sauce, I make another batch and throw the leftover ingredients into this delicious salad as a light lunch. This week I sent the DH to work with some, and he said it was a perfect lunch. Hope you enjoy!

Spring Roll Salad with tangy Peanut Dressing
Ingredients
Large lettuce leaves, about 1/4 of a head of lettuce
1/2 package Thai style rice noodles, boiled according to directions
2 carrots, peeled and cut into matchsticks
1 apple, peeled(optional) and sliced
2 green onions, cut into strips
Handful of mint leaves

Tofu (optional), pressed between towels for 30 minutes and then cut into strips and pan fried in peanut oil (or other) until crispy. You can season it with garlic powder, onion powder and salt if desired.

Dressing:
1/2 cup peanut butter- natural
2 tbsp. wheat free tamari (or generous amounts of salted veg. broth)
1/2 cup water
2 tbsp. rice vinegar
2 tbsp. lime juice
1-2 tsp. minced garlic
1 tbsp. honey (or maple syrup, for vegan)
smoked paprika, to taste

Directions
Prepare Dressing by combining ingredients in a blender and taste, adjusting seasonings if needed.

Line your bowl or large plate with lettuce leaves. Drizzle with a little dressing if you like. Then add your noodles, mixing in the carrot matchsticks, apple slices, green onion strips and mint leaves into the rice noodles. Top with tofu strips (optional) and cover with dressing to taste and serve.

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