Gluten Free Menu of the Week and Raw Chard Salad with a Vegan Cashew dressing recipe

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

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
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

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

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!

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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6 Responses to “Gluten Free Menu of the Week and Raw Chard Salad with a Vegan Cashew dressing recipe”

  1. I made my first cashew “cheese” yesterday and it was pretty good. Not cheese but it was still tasty. I am looking forward to playing around with it and coming up with new ways to make it and eat it :D

    Your menu sounds great!

  2. I hope you will soon join me for Crock Pot Wednesday. Not only is it free, it’s just a fun thing to do. I will look forward to your post on with Mister Linky. I’m anxious to try that salad recipe.

  3. That salad looks sooooo good. I’m going to have to try that one.

  4. Well, durn. I just turned down some nice red chard at the farmer’s market on Sunday because I couldn’t think of how I’d want to use it raw and didn’t want to cook it. (Laaaaazy.) Clearly I just need to trust that you will psychically know what I want to cook and provide a timely recipe. ;)

  5. Oh my gosh! This looks and sounds absolutely divine!!! My mom and I are already planning on having this over the weekend. This will definitely be on my menu for the upcoming week!

  6. Just made this salad tonight for dinner, it’s really good. And I don’t even like raw chard or pears! Thanks!

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