Monday: Middle Eastern
Bok Choy Soup (From the Earth p.156)
Pineapple with Mixed Vegetable Stir Fry
Vegetarian Baked Beans
Baked GF Onion Rings
Grilled Corn on the Cob
Rice Paper vegetable wraps
with Emeril’s Mustard Sauce AND sweet chili sauce
Baked Good of the Week: Allergy-free dairy-free egg-free soy-free bean-free nut-free Chocolate Chip Cookies
This week I spent time with a dear friend in Southern California and her adorable three month old baby. Happy three month birthday, little E! I didn’t have much time to post- but I have recipes for delicious samosas- both an allergy-free vegan version and a non-vegan version. I’ll be posting them soon, along with a recipe for delicious banana cake. For now, here’s the dressing of the week; a delightful Japanese sesame dressing.
Creamy Sesame Goma Dressing Recipe
1 Tbsp. white sesame seeds, toasted
3 Tbsp. tahini sesame paste
1 tsp. wheat free soy sauce, low sodium
1/2 tsp. sugar
2 Tbsp. mirin
1 Tbsp. rice vinegar
Mild GF Vegetable broth or traditional Dashi (pesc- konbu and katsuobushi flakes)- add enough (1 tbsp. or more) to get the desired consistency (how thick do you want your dressing? It’s up to you.)
dash of salt, if you think it needs it
additional dash of sugar, if you think it needs it
Toast sesame seeds and grind in a mortar and pestle so that oils release but stop before you have a paste. Add a tablespoon of tahini and grind a little more, add another tablespoon and continue working the paste and ground nuts together. Add your last tablespoon and combine. If you have a small mortar (like me) move the mixture into a small bowl. Otherwise keep in the grinding bowl. Add your liquid ingredients one at a time, mixing as thoroughly as possible. If you have an immersion blender or motorized whisk, you may want to use that.
Enjoy on a delicious salad or steamed, cooled vegetables. Yum!