Gluten Free Menu of the Week and Vegetarian Baba Ghanoush Recipe

August 31st, 2009 yum Posted in Eggplant, Gluten Free Menu Swap Monday, JM friendly, Menu, Menu Plan Monday, Middle Eastern, Sauce, Vegan 13 Comments »


I am hosting the gluten-free menu swap this week with eggplant as the theme ingredient. I love eggplant for its wonderful texture and versatility. Grilling it gives it wonderful flavor in eggplant “steaks”, and roasting creates a smooth luxurious puree that adds wonderful body to recipes. It can even be used as an unconventonal dairy substitute as seen in this mayo-eggplant pizza topping. What’s your favorite way to enjoy eggplant? Tell me in the comments.

Here are some of mine:
Eggplant Parmesan
Eggplant Lentil Soup
Vegetarian Tempeh Moussaka Recipe

Monday: Middle Eastern
Gluten Free flatbread
Baba Ganoush
Bean salad

Tuesday: Italian
Roasted Vegetable Gluten Free Pasta with vegan nut topping

Tuesday: Italian
Arugula Gnocchi
Grilled Veggie Antipasti and beans

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

Asparagus Thin never disappoints with her rich and varied international menus. With a renewed enthusiasm for a vegetarian, gluten-free diet, Manda will be enjoying Roasted Eggplant and Onion Panzanella and Eggplant Avocado Pasta. Recipes, please!!! :)

Celiacs in the House has beautiful photos of the Fall harvest and a tasty menu including Fried Rice with Tofu. Her family didn’t seem to care for eggplant last time she tried it so she’s skipping it- the DH doesn’t either but I’ve won him over with some of my recipes.

Kimberly at Gluten Free is Life is a girl after my own heart and could eat eggplant every day! She’s making an easy Eggplant Parmesan that sounds just about perfect.

A Modern Gal’s hubby just doesn’t enjoy eggplant- seems like these husbands (including mine) should form a club. hehe. But she has a great international menu planned with red curry and Indonesian spicy rice w/ egg that you should check out.

Celiac Family has a menu full of tasty dishes, relying on zucchini and tomatoes rather than eggplant since that is what their garden is producing. I often find that I can use zucchini instead of eggplant in grilled recipes and it works quite well.

Gluten-free Food storage has a week full of homey favorites planned, although eggplant is not featured as it is not in their garden.

Angela’s Kitchen has a week full of tasty baked goods planned, along with mini corn dogs for GF family members on a trip to the fair. She also shared her favorite way to enjoy eggplant in the comments.

Green v-neck is a gluten-free blogger new to me, and has a lovely vegan menu planned. Alas, no eggplant. but, she does have some tasty dishes- I’d especially like to come to dinner at her house on wednesday when she will have peanut tofu, curried baked brown rice & lentils. I’d settle for the recipe, in a pinch. (hint hint) :)

If you would like to participate in this week’s Gluten-free Menu Plan Monday please post in the comments. Unfortunately it seems that my email service, Contactify, is down at the moment. I’ll add your menu as soon as i can.

Don’t forget to check out more menus at Org Junkie.

Vegan Baba Ganoush Recipe
1 large eggplant
2 tbsp. tahini, plus more as needed
1-3 garlic cloves
1/4 onion, sliced and grilled
2 tbsp fresh lemon juice, plus more as needed
1 tsp whole cumin, toasted
1 tbsp. roasted sesame seeds, coarsely ground in mortar and pestle
salt, to taste
smoked paprika, to taste
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh herbs for garnish
1/2tsp. specialty olive oil (like lemon infused) for garnish
kalamata or other favorite olive for garnish

Roast eggplant in oven on 375 for 15 minutes on each side, or for 15 minutes on the grill and 15 minutes in the oven. Bake garlic cloves at the same time unpeeled wrapped in aluminum foil. Then reserve and cool.

Grill onion slices until done on a grill (or caramelize in a pan). Dice a small amount for garnish and reserve the rest. Toast your whole cumin in a pan on the stove to bring out the flavor.

Put your roasted garlic (now peeled) and the reserved grilled onion in your food processor and blend. Add your eggplant and blend. Reserve some eggplant to chop or mash by hand if you like your baba ghanoush chunky. Add lemon juice, cumin, tahini, and cumin seeds and blend to desired consistency. Remove lid and add additional spices, but wait to add the garnish until it is in aserving dish. Then, sprinkle with diced grilled onion, additional kosher salt if you like, additional smoked paprika for color, olives and fresh herbs etc. Finally drizzle a little olive oil on top and serve.

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Gluten Free Menu Swap and Menu of the Week: Yogurt Herb Sauce Recipe

December 21st, 2008 yum Posted in Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Sauce 6 Comments »

The perfect slice of toasted Gluten-Free Pantry Favorite Sandwich bread, lightly buttered and topped with fried egg seasoned with dill, salt, and pepper. I layered it with avocado slices and then drizzled fresh yogurt herb dressing on it… Oh, so good. The cherry tomato halves were the perfect end note.

This week the Gluten-Free menu swap is hosted by Angela’s Kitchen with a very seasonably appropriate theme ingredient of cranberries. 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: Mexican
Chebe fajitas with refried beans and pepper saute

Tuesday: Italian

Wednesday: Holiday
Reg. Potato, Sweet Potato, and Zucchini Latkes with Applesauce

Thursday: Merry Christmas!
(DH makes own protein)
Gluten-Free French Bread
Chahan for Masumi
Green Beans sauteed in bread crumbs

Baked Good of the Week: Cranberry cake

I have been fighting a serious sweet tooth lately and so the last thing I needed this week was another cookie recipe. Sorry guys, but I just don’t deserve it. You see, I found these mini chocolate peanut butter cups at Trader Joe’s…. and, well, it’s an old story, but I am NOT ALLOWED cookies for a bit. So instead I thought I’d share a yogurt sauce/dressing that is lovely on fried eggs or tofu.

Fresh Herb Yogurt Sauce
1 cup yogurt, cold
2 tbsp. olive oil
2 tbsp. freshly squeezed lemon juice
1 tsp. GF honey mustard like Annie’s
sprinkle of sugar
salt and freshly ground pepper
1 tsp dried dill (if no fresh is available, if it is use fresh)
1 tsp. dried parsley (if no fresh is available, if it is use fresh)

Handful of fresh basil leaves, julienned, to use as you serve the dish
Handful of cherry tomatoes, sliced in half and lightly salted

Whisk yogurt, olive oil and lemon juice together. Season and thoroughly combine.

When ready to use pour amount you will use over your cherry tomatoes and fresh basil. Combine. Then drizzle on salad, fried egg seasoned with dill, or fried tofu seasoned with dill.

Not earth-shattering by itself, but wonderful on a fried egg in a more waistline-friendly eggs benedict. Would also be nice in a potato salad… hmm…
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