Gluten freee menu and Dairy-free Pesto Green Bean Pasta Salad Recipe

mebaby4 I recently attended Blogher Food ‘09 and the DH brought baby to join me for the cocktail after-party. All my new gluten-free blogger friends got to meet baby Yum.. . but that’s a whole different blog post! Isn’t Baby Yum getting big? Speaking of Baby Yum, it seems she still is sensitive to something in my diet, so in the interest of hypo-allergenic diets, I’m going temporarily vegan and cutting egg out of my diet. I’m sure those of you who are egg-sensitive will be happy to hear that!

As always, you can find the gluten-free menu headquarters with Cheryl at GF Goodness. Asparagus Thin is hosting this week’s gluten-free menu swap with a challenge to readers to incorporate 10 super foods into our menu! She lists the following as super foods (those in bold are those I plan to enjoy this week): Avocados, Berries, Beans/ Lentils/ Pulses (and how), Cacao, Cinnamon, Dark Leafy Greens, Eggs, Eggplant, Flaxseeds, Garlic, Kiwi, Mushrooms, Nuts (Almonds and walnuts specifically), Oranges (in my sweet potato), Pumpkin, Red Wine, Non-veg bits, Sea Vegetables, Soy, Sweet potatoes, Tomatoes, Tea, Whole Grains, Yogurt.

I would personally include beets and broccoli in there as well… What can I say, I’m a b-vegetable kind of girl. Below is my menu, but don’t forget to check out more menus at Org Junkie.

beansalad

Sunday: Middle Eastern
Baked Falafel, Bette Hagman’s recipe for Gluten-free Pita Bread, baba ghanoush, tahini sauce, roasted green beans

Monday: Vegan
Lentil soup and roasted organic white yams and broccoli

Tuesday: Mexican
Refried Bean fresh tortilla rollups, dairy free tomato cumin soup

Wednesday: Vegan
Bette Hagman crumpets with pinto bean un-tuna salad

Thursday: Calcium happy
Wild rice quinoa salad
Stuffed collard greens

Friday: Vegan
Roasted chickpeas
Sweet potato cinnamon boats

*Many of these recipes are based on recipes from an interesting book called “Calciyum” (pictured) that has recipes with high Calcium content WITHOUT dairy. I’ll keep you posted on how they turn out!

This week I’m sharing a delicious and fresh gluten-free pasta salad I made recently. I love whipping up an easy batch of dairy-free pesto for pasta. This time I made it with spinach for extra nutrients. It went beautifully with perfectly crispy fresh green beans from the farmer’s market. Hope you enjoy!

Dairy-free Pesto Green Bean Pasta Salad
Ingredients
Dairy-free Pesto:
1 cup fresh basil
1 cup fresh spinach
1/2 cup toasted pecans
salt to taste
1 tbsp. nutritional yeast (optional)
olive oil

1 lb. fresh green beans
1 package gluten-free pasta (I like a corn-rice blend)
1/8 cup kalamata olives, pitted and diced
1/4 cup pecans
salt
sugar

Directions
Combine basil, spinach, seasonings and pecans in a food processor. Drizzle in enough olive oil to make a paste. If you are watching your calories, use a little olive oil and supplement with water. Taste and add additional salt if needed.

Prepare pasta until al dente and rinse in cool water to remove excess starch. Blanch green beans (i.e. drop in boiling water and then rinse in cold water when crisp tender.) Cooking time depends on the bean- I used fresh ones from the farmers market and they cooked quickly but older, tougher beans like those at Trader Joes will take more time.

Toast pecans in pan on stove on low heat, sprinkling with salt and sugar as they start to warm. Continue toasting and remove from heat before they burn.

Mix pesto into the green beans. (You may have extra for the pasta or for another use). Fold into the pasta, and add your olives and sugared pecans.

Serve and enjoy!

Notes
The fresher your green beans, the better this will be!

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6 Responses to “Gluten freee menu and Dairy-free Pesto Green Bean Pasta Salad Recipe”

  1. Delicious and inspiring as usual!

    Baby Yum is soooo beautiful! What a perfect little rosebud mouth. Sorry to hear she is still having allergic responses.

  2. I love all kinds of pesto – your version looks so good. I admire that you are exploring every option to take care such good care of Baby Yum. She is just precious – the two of you look so happy.

  3. It was great to meet you at BlogHer! I really enjoyed our table of gluten-free folks at the infamous frozen pasta lunch. Sorry now that I couldn’t stick around for cocktail hour – I would have loved to see adorable Baby Yum.

  4. Adorable bebe!

    I’d love to hear more about the high calcium cookbook and how you like the recipes. As for me, I’m wondering why I’ve never thought of tomato cumin soup; that sounds like a winner!

  5. This looks so yummy. I like the combo for the pesto. I’ve been trying the nutritional yeast and I’m still getting the hang of how much to add to recipes. This is great. Thanks!

  6. Baby Yum is just scrummy! So sweet. :-) She has your dh’s eyes.

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