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!
Vegetarian Tempeh Moussaka (Recipe POSTED)
Leek and bean Cassoulet with GF Biscuits (Veganomicon p. 172- converted)
Garlic Mushroom Pastries (Thai Vegetarian pg. 27, modified)
Baked Good of the Week: gluten-free cinnamon walnut rolls, potato lefkes (time permitting)
canned crushed tomatoes
soy “sausage” (Trader Joes)
navy beans (canned)
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:
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
2 tbsp. yogurt
2 tbsp. avocado, mashed but with some texture left
1 tsp honey mustard
garlic seasoning (like McCormick freshly ground), to taste
Combine and enjoy on eggs or other dish where slightly tart, creamy sauce is desired.