Gluten Free Menu: Vegan soy-free dairy-free Quinoa tahini mint salad recipe

September 20th, 2009 yum Posted in Gluten Free Menu Swap Monday, JM friendly, Menu, Quinoa, Salad, Salad Dressing, Soy Free, Vegan, fresh herbs 2 Comments »

quinoasaladout

Saturday: party food
french bread, jamaican bbq

Sunday: Fusion Southern Food
Pan fried okra
mashed potatoes
Indian red pinto bean veg chil

Monday: Chinese
Fresh veggie stir fry with basmati rice

Wednesday: Italian
Cafe Gratitude pizza toppings and cashew ricotta on Carol Fensters pizza

Friday: Eastern European
Potato knish in chebe pastry

Dessert: Dairy-free Coconut Pumpkin Pie

This week the gluten-free menu swap is hosted at Celiacs in the House with pumpkin as the theme. The menu headquarters are hosted by Cheryl at GF Goodness. Don’t forget to check out more menus at Org Junkie.

The September Edition of Adopt a gluten-free blogger is open for adoptions! Adopt a gluten-free blogger today!

I was inspired by last week’s ingredient of the week to create this mint quinoa salad that borrows from middle eastern tahini sauce for a dish that even quinoa skeptics will enjoy. I know I certainly gobbled this dish up! It was almost even better the second day after flavors got a chance to fully develop.

Vegan Gluten-free Tahini Fresh Herb Quinoa Salad Recipe
Ingredients
1 cup quinoa
2 cups vegetable broth

tahini sauce:
2 tbsp. tahini
1 tbsp. olive oil
3 tbsp. water
juice from one lemon
2 tsp. agave nectar
2 green onions, diced
freshly ground pepper

zest from one lemon
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
1 large carrot, cut into matchsticks
1 heirloom tomato, sliced, de-seeded and lightly salted, cubed
1/2 sweet red pepper, diced
1/4 avocado, cubed

lemon olive oil, to drizzle, optional

sesame seeds
salt to taste

Directions
Prepare quinoa according to directions. If you have time, chill. Otherwise salad can be prepared warm. Whisk sauce ingredients together. Combine fresh herbs, zest veggies and fruit and immerse in sauce, folding into the quinoa. drizzle with lemon olive oil if you have it, and sprinkle with sesame seeds and any additional salt.
Notes
Good the next day as well!
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Gluten Free Menu of the Week and Raw Chard Salad with a Vegan Cashew dressing recipe

September 6th, 2009 yum Posted in Menu, Menu Plan Monday, Raw Food, Salad, Salad Dressing, Vegan, Vegetarian 6 Comments »

chinesefryandraw
Dinner tonight was jasmine rice with an impromptu Soy-free ginger-cilantro mushroom green bean stir fry and the below tasty raw chard salad in a scrumptious cashew dressing.

I’ve finally gotten back in the swing of menu planning, and have a host of posts scheduled with some yummy recipes for dairy-free pizza toppings, arugula gnocchi, and a sweet potato coconut curry pie. Here’s my menu for this week.

Sunday: Raw, Vegan
“Raw” Slaw with Asian Pear
Jasmine Rice

Monday: Chinese
Jasmine Rice Fresh Veggie soy-free stir fry
Egg Soup

Wednesday: Southern
Cornbread vegetarian stuffing
pressure cooker beans
slow cooked greens

Thursday:
Vegan
Nut Butter Spinach pie Recie

Friday: Vegan
Grilled Eggplant and Zucchini Gratin with pine nut or cashew “ricotta”
Quinoa mint salad

Baked Goods:
Bette Hagman dairy-free bread

This week the gluten-free menu swap is hosted by Asparagus Thin with tapioca as the theme.*edited, sorry bout the mix up* The menu headquarters are hosted by Cheryl at GF Goodness. Don’t forget to check out more menus at Org Junkie.

I’m returning to my old salad of the week theme with a delightful raw foods recipe adapted from an old Vegetarian Times magazine I had lying around the house. The cashew dressing called my name- and I loved the idea of using chard as the base for a slaw. But, it needed some tweaking for my taste buds and pantry. Hope you enjoy! By the way, Vegetarian Times is a pretty cool magazing for us gluten-free folks- many recipes are labeled gluten-free as is, and are delicious as well as being vegetarian (of course).

Raw Red Chard Slaw with Asian Pear and cashew dressing recipe
Ingredients
10 red chard leaves, de-stemmed and sliced into 1/4 inch ribbons
3 asian pears, peeled, cored and grated
3 large carrots, peeled and grated
1/3 cup chopped cilantro

Dressing:
2/3 cup raw cashews
1/4 cup orange juice
2 tsp. sesame oil
1/4 cup favorite rice vinegar (i used brown rice)
1 tsp. grated fresh ginger

Directions
Combine chard, pears, carrot and cilantro in a large bowl.

Combine cashews, orange juice and sesame oil in a small food processor and blend. add vinegar, ginger, and scrape down sides. Process again until you have a smooth, creamy dressing. Pour on grated and sliced veggies and let sit for at least ten minutes.

Serve and enjoy!

Notes
DH was very skeptical but enjoyed it despite himself. The dressing is super yummy- you could make double and use it on another recipe. Mmm…
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