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!

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)
canned crushed tomatoes
soy “sausage” (Trader Joes)
leeks (2)
navy beans (canned)
rice vinegar
button mushrooms
firm tofu

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
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.

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