Pictured are two very different Gluten-Free Sandwiches. Top photo: Bette Hagman French bread with arugula, eggplant baba ghanoush, tahini sauce, and roasted red pepper. Lower photo: Authentic Foods mix oven-baked falafel with organic purple greens sauteed and combined with a tahini sauce in a Chebe flatbread and baba ghanoush.
This week Angela’s Kitchen is hosting the Gluten-Free Menu of the Week with an avocado theme. I love avocados so couldn’t be happier about this theme. I use avocados all the time in veggie sandwiches, as a substitute for cheese on pizza (added after pizza is baked), in a tofu breakfast scramble, and in sushi and onigiri (Japanese rice balls.)
From searching online, I found the following interesting ways to use avocado:
A vegan fudge using avocado for the fat in the recipe
Recipes from California Growers of Avocado
Recipes from the Haas Avocado Board
Here’s my menu for this week. You can find more great menus with Org Junkie.
Gluten-free Vegetarian Green Veggie Ricotta Lasagna with Homemade pasta
Dosa with Homemade Indian Soup
Wednesday: South American
Avocado-cream cheese sushi rolls
You can still Adopt a gluten-free Blogger, so sign up today!
Cheryl of GF Goodness is also hosting a virtual baby shower with recipes for baby Yum and you are all invited to attend!
Here’s a healthy recipe for baked beans that uses no refined sugar and is naturally sweetened with pineapple, perfect for a summer picnic or healthy side dish at home. Enjoy!
Caribbean Pineapple Black Bean Bake Recipe
1 can organic black beans, rinsed and drained
2 tsp. olive oil
1 onion, chopped
2 whole cloves garlic
1/4 fresh pineapple, minced
3/4 fresh red pepper, chopped
smoked paprika for mild or chipotle powder for spicy
salt to taste
1 fresh lime, juiced
1 tbsp. agave nectar (or honey for non-vegan)
1 tablespoon fresh cilantro
Heat oven to 375F. Heat olive oil in a fry pan and add chopped onion and whole garlic. Sautee until onion begins to turn translucent. Add black beans and half of minced pineapple and sautee for a few minutes. Press remaining pineapple in a lemon press and season with smoked paprika or chipotle and salt. Squeeze lime juice into pan, distribute evenly through ingredients and add tablespoon of agave. Mix and heat for a few more minutes. Then put into a medium baking dish and bake on 375 for 25 minutes.
Combine cilantro, salt and olive oil in a tiny bowl, mixing so elements are evenly distributed.
Take baked beans from oven and sprinkle with cilantro seasoning. Enjoy!