As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. This week I believe that Cheryl is also hosting the swap. You can find more great menus with Org Junkie.
Sunday: Continental Vegetarian
Nicoise Potato Salad
Tom Tom Tofu
Masala Dosa with coconut and green chutney
Vegetarian Spinach Enchiladas
Red Beans and Rice/ Vegetarian Indian Rajma Red Bean “Chili” and Rice
Salad of the Week
This week I thought I’d share a very easy Vegan Tahini Pasta salad I made for a quick lunch. Recently I’ve been obsessed with the Trader Joe’s Tahini sauce. It’s got very simple ingredients- tahini, olive oil, lemon, garlic and salt, I think.. and doesn’t have one of those dread “produced cuddling wheat” info statements. Some of their stuff doesn’t agree with me, but the tahini sauce hasn’t bothered me in the slightest, so I think it is pretty safe. If you don’t have a Trader Joe’s near you, you can do a search for a simple tahini sauce and go from there.
Vegan Tomato Basil Tahini Corn Pasta Salad
1 serving Mrs. leepers GF corn rotelli pasta, freshly prepared and rinsed lightly.
1 tbsp. or more Trader Joe’s Tahini Sauce
1 tsp. or more olive oil
1/2 tsp. lemon, lime juice OR apple cider vinegar
handful grape tomatoes, halved and salted lightly if you like
1/4 fresh red or yellow sweet pepper or 2 mini ones, diced
handful fresh basil, julienned
1/8 avocado, cubed
1 tsp. pine nuts, toasted or not, to taste(optional)
freshly ground pepper
Whisk together tahini sauce, olive oil and citrus juice or apple cider vinegar. Increase proportions to taste.
Toss pasta with fresh veggies (up to pine nuts if using). drizzle with sauce and combine until evenly distributed. season with salt and pepper to taste.
Add any of your favorite fresh veggies as you like!