Gluten Free Menu Swap and Meal Plan Monday: Avocado Yogurt Sauce Recipe


Grilled pumpkin lasagna I made last week with fresh grilled seasoned pumpkin slices, a bechamel sauce with roasted grated carrot, mushrooms and a ricotta mixture topped with cheese on Tinkyada Brown Rice Lasagna pasta noodles. Yummy!

Angela’s Kitchen is hosting this week’s Gluten-Free Menu Swap, with greens as the theme ingredient. Of course, I also love sharing my menus with Org Junkie. The DH requested hearty, European dishes this week… so, hearty European dishes he’ll get!


Monday:
Greek
Vegetarian Tempeh Moussaka (Recipe POSTED)
Light salad
Basmati Rice

Wednesday:American Vegan
Leek and bean Cassoulet with GF Biscuits (Veganomicon p. 172- converted)

Saturday: Thai
Garlic Mushroom Pastries (Thai Vegetarian pg. 27, modified)
Jasmine Rice

Baked Good of the Week: gluten-free cinnamon walnut rolls, potato lefkes (time permitting)

Shopping list:
eggplants (2)
onion
canned crushed tomatoes
soy “sausage” (Trader Joes)
leeks (2)
navy beans (canned)
milk
cilantro
rice vinegar
button mushrooms
firm tofu
shallots

This was a very special week with a
Daring Baker Gluten-free Vegan Pizza Post (with my own GF version of the pizza crust)
and a special Apple Cider Muffin recipe

I am on a serious baking kick, so prepare yourselves for lots of baked goods coming your way on the Book of Yum!

Here are some more vegetarian menus for inspiration:

Geeky Poets

The “dressing” of the week this week is actually more of a sauce. Lately, in an effort to get more protein into my diet I have been having a fried egg for breakfast. I had a mopey avocado remnant that nneeded using up as well as some yogurt that called my name and ended up in a tasty, easy sauce. Enjoy!

Avocado Yogurt Sauce Recipe
Ingredients
2 tbsp. yogurt
2 tbsp. avocado, mashed but with some texture left
1 tsp honey mustard
garlic seasoning (like McCormick freshly ground), to taste
salt
Directions
Combine and enjoy on eggs or other dish where slightly tart, creamy sauce is desired.

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