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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 ^[2] 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 ^[3].

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 Salad [4]  Vegetables [5]  American [6]

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…

Rating:  8 Original Source:  Adapted from Vegetarian Times March 2008. Please do not replicate. Recipe ID:  1452 Added:  September 6, 2009 Last Modified:  September 7, 2009