Saturday: party food
french bread, jamaican bbq
Sunday: Fusion Southern Food
Pan fried okra
Indian red pinto bean veg chil
Fresh veggie stir fry with basmati rice
Cafe Gratitude pizza toppings and cashew ricotta on Carol Fensters pizza
Friday: Eastern European
Potato knish in chebe pastry
Dessert: Dairy-free Coconut Pumpkin Pie
This week the gluten-free menu swap is hosted at Celiacs in the House with pumpkin as the theme. The menu headquarters are hosted by Cheryl at GF Goodness. Don’t forget to check out more menus at Org Junkie.
The September Edition of Adopt a gluten-free blogger is open for adoptions! Adopt a gluten-free blogger today!
I was inspired by last week’s ingredient of the week to create this mint quinoa salad that borrows from middle eastern tahini sauce for a dish that even quinoa skeptics will enjoy. I know I certainly gobbled this dish up! It was almost even better the second day after flavors got a chance to fully develop.
Vegan Gluten-free Tahini Fresh Herb Quinoa Salad Recipe
1 cup quinoa
2 cups vegetable broth
zest from one lemon
lemon olive oil, to drizzle, optional
Prepare quinoa according to directions. If you have time, chill. Otherwise salad can be prepared warm. Whisk sauce ingredients together. Combine fresh herbs, zest veggies and fruit and immerse in sauce, folding into the quinoa. drizzle with lemon olive oil if you have it, and sprinkle with sesame seeds and any additional salt.
Good the next day as well!