The Gluten-Free Menu Swap is currently being headquartered at GF Goodness. This week GF Goodness is hosting the swap with a theme ingredient of Pomegranate. I also enjoy sharing my menu with Org Junkie.
This week I posted an Acorn Muffin Recipe for the Go Ahead Honey, it’s Gluten Free blog event.
I also posted an incredibly delicious Gluten-Free Vegetarian Tempeh Moussaka Recipe (with vegan option).
Although I didn’t get to make the proposed potato dish or GF cinnamon rolls as I had planned, the DH made Gluten-Free Norwegian Julekake and it was delicious!
I also had a friend film a special recipe-by-video for a future post with the Book of Yum, so stay tuned. As soon as it has been edited, I’ll be posting it here!
Monday: Japanese Vegan
Vegetarian Inari Zushi
Green bean sesame salad
Wednesday: Thai Vegan
Garlic Mushroom Pastries (Thai Vegetarian pg. 27, modified)
Friday: Chinese Vegan
Vegetarian Ma Bo Tofu
Szechuan Pepper Chinese Peas and Jicama Stir Fry
The salad of the week is a little something I often make the day after making spring rolls when I have leftover rice noodles, fresh veggies and peanut sauce. If I’ve eaten all the peanut sauce, I make another batch and throw the leftover ingredients into this delicious salad as a light lunch. This week I sent the DH to work with some, and he said it was a perfect lunch. Hope you enjoy!
Spring Roll Salad with tangy Peanut Dressing
Large lettuce leaves, about 1/4 of a head of lettuce
1/2 package Thai style rice noodles, boiled according to directions
2 carrots, peeled and cut into matchsticks
1 apple, peeled(optional) and sliced
2 green onions, cut into strips
Handful of mint leaves
Tofu (optional), pressed between towels for 30 minutes and then cut into strips and pan fried in peanut oil (or other) until crispy. You can season it with garlic powder, onion powder and salt if desired.
Prepare Dressing by combining ingredients in a blender and taste, adjusting seasonings if needed.
Line your bowl or large plate with lettuce leaves. Drizzle with a little dressing if you like. Then add your noodles, mixing in the carrot matchsticks, apple slices, green onion strips and mint leaves into the rice noodles. Top with tofu strips (optional) and cover with dressing to taste and serve.