Gluten-free Menu Swap and Meal Plan Monday


Two weeks of menus! Crazy, I know, but we were away last weekend and I didn’t have time to come up with a menu until too late to share. But, since I made one, I thought I’d share it with you now along with this week’s menu. Gluten Free Mommy is hosting this week’s menu swap, with a theme ingredient of tomatoes. I may just have to blog about my beautiful heirloom tomatoes that I’ve been harvesting. You can find even more lovely menus at Org Junkie.

Week One: September 1- September 7
Monday: Gourmet American Sandwich
Roasted Red Pepper Avocado Clubs with White bean hummus on Gluten-Free Pantry Favorite Sandwich Bread (contains dairy)

Wednesday: Vegan
Southwestern Corn Casserole (La Dolce Vegan p. 169)
Spinach walnut salad (La Dolce Vegan p. 78)

Friday: Vegan, fusion Indian
Brown Rice
red lentil sauce (La Dolce Vegan p. 182)
Roasted Curry green beans

Saturday: Vegan
Tomato Peanut and Kale Pasta
From La Dolce Vegan p. 134- and it couldn’t be simpler! You simmer 1 can of tomato juice (I used Campbell’s) in a saucepan with 2 cups of finely diced kale (no stem) for about ten minutes, and then add 2 tbsp. of nut butter (peanut, almond, whatever) and 1-2 tsp. of chili-garlic sauce. Mix in cooked pasta and suddenly you have a great, vegan “cheesy” dish… Very simple and a great way to get DH’s and kids (cough cough) who would otherwise never eat kale to eat it without even noticing. Imagine my surprise when DH said it was good and asked for more… whahahah, all part of my evil plan.

Baked Good of the Week: Peach tartlette

Week Two: Sep 8-13
Monday: South Indian
Masala Dosa with Coconut Chutney

Tuesday: Chinese
Green Bean szechuan pepper Stir Fry with cashews
deep fried tofu
Jasmine Rice

Wednesday: Mediterranean
Chickpea Flour Socca with Green Garden not-ricotta and Roasted heirloom tomato topping
Jicama, Orange, and Fennel Salad (70)

Thursday: Italian
Zucchini Eggplant Lasagna (119) with homemade GF lasagna pasta

Friday: Indonesian/ vegetarian
Indonesian Brown Rice Vegetable Salad (51)

Baked Good of the Week: Cinnamon Sugar Baked Gluten-Free Donuts

Spinach Walnut Salad with Raspberry Vinaigrette
Ingredients
Dressing:
1 cup unsweetened raspberries (frozen)
3 tbsp. sugar
2 tbsp. olive oil
1 tbsp. flax oil (or other healthy oil)
1 tbsp red wine vinegar
1/4 tsp salt

Salad:
3 cups Baby spinach (enough for your desired servings)
1/2 small red onion, sliced very thinly
1/2 cup lightly toasted, chopped walnuts
1/4 cup fresh raspberries (optional)

Directions
Dressing:
Heat raspberries and sugar in a small saucepan and bring mixture to a boil, letting it boil for a few minutes, stirring constantly. Take off the heat. Strain raspberry mixture through a mesh strainer into a small bowl. Throw away seeds (unless you are impatient and just pitch the whole thing in the bowl like me, cough cough) and add remaining ingredients, whisking together or using automated whisk until emulsified.

Toss your clean, dry spinach with the red onion and walnuts. Garnish with raspberries and drizzle with dressing or let guests dress their own salad.

Notes
Enough for 3-4 servings. You may have extra dressing- the tragedy. :)

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4 Responses to “Gluten-free Menu Swap and Meal Plan Monday”

  1. [...] Book of Yum- Sea has so many international vegetable delights on her menu.  I wish she would come cook for me!  Make sure to check out her dressing recipe of the week- she made a delicious spinach walnut salad with raspberry vinaigrette. [...]

  2. Your sandwich looks so good!!! I can’t wait to make one. Thanks for the tip, thankfully my pie turned out well…phew! Last week was not my baking week with the samosas, and I had a couple of bread flops – literally! But I will definitely be buying Rebecca Reilly’s book soon. I did change her mix thought. I added 1/2 cup of almond meal in place of 1/2 cup brown rice flour.

  3. M-Elle, Yay, glad to hear the good pie news. It’s always a bummer when bread doesn’t work out. Lately I’ve been in the mood for mixes- first gluten-free pantry and then today I made Bob’s cinnamon raisin bread. They are really reliable, but I do think breads from scratch can be even tastier when they work.

    Have a great day and thanks for coming by!
    -Sea

  4. Pretty dressing! I need to use my La Dolce Vegan cookbook a lot more. Sad.

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