In the recipe above, I made a Thai-inspired tofu and mushroom curry that I tried first as filling in Thai-style turnovers, and then as the filling for lettuce wraps for lunch. The lettuce wraps were our favorite, especially garnished with fresh squeezed limes. The recipes still isn’t perfect yet- but it was lovely and refreshing!
This week The Lilac Kitchen is hosting the Gluten Free Menu Swap with an ingredient of rutabega, or swede. Don’t forget that the new GF Menu Swap Headquarters are with Cheryl at GF Goodness! I always enjoy posting my menus with Org Junkie as well.
Monday: American Homestyle
Roasted Sweet Potatoes
Wild Rice and Brown Rice Pilaf
Baked Nutritional Yeast Tofu
Homemade GF Chipotle Sweet Potato Ravioli
Vegetable Stir Fry
Homemade Corn Tortilla Enchiladas
Baked Goods of the Week:
Gluten-Free Vegan Carrot Eggnog Muffins, Gluten-Free Pina Colada Pancakes
This week saw a return of the Adopt-a-Gluten-Free-Blogger Event! You have ONE WEEK (give or take) to sign up to adopt a gluten-free blogger and their Thanksgiving or other holiday-friendly recipe… And then post a review before December first and send me the relevant info! Hope to see you participate. :)
I also reviewed the first allergen-free chocolate bar by Enjoy Life- without so much as soy lecithin to get between you and your choco-fix! Link to a super snazzy coupon included.
And finally, I reported on the Gluten-Free Pizza in regular restaurant chain phenomenon- this time in California’s Amicis Pizza Chain.
Next week you can expect lots more recipes, with a post on South American corncakes- Arepas with perico scramble, and a delicious and versatile recipe for cranberry muffins OR a delightfully sweet cranberry pecan coffee cake. We also have the first ever Book of Yum VIDEO in the works, so stay tuned!
For the dressing of the week, I took my inspiration from a Japanese restaurant side dish- perfectly blanched and still crunchy green veggies (Either broccoli or green beans) drizzled in a creamy and rich sesame sauce. Served cold, it goes well with almost any dish. Hope you enjoy!
Blanched green beans or broccoli and Sesame Miso Dressing Recipe
2 tbsp. tahini sesame paste
2 tbsp. white GF miso (Cold Mountain etc.)
1 tbsp. honey
3 tbsp. mirin
1 tbsp. brown rice vinegar
1/4 tsp salt or less
If desired, red chili flakes for garnish
Combine dressing ingredients in your blender or small container of food processor.
Bring water to boil in a large pan and blanch your veggie of choice until crisp tender. Pour into a strainer and rinse with cold water. Shake or dry in a towel.
Serve veggie drizzled in tahini dressing. Sprinkle with black sesame seeds if desired. Enjoy!