Meal Plan Monday and Gluten Free Menu Swap

Peanut Eggplant Curry, Lemon Pilaf, Cucumber Yogurt Raita and Grilled Mint Agave Tofu Kabobs.

Don’t forget to submit your entry for Adopt a Gluten-Free Blogger, hosted this month by Cheryl! The deadline is today, August 11th!

This week the gluten-free menu swap is hosted by Wheat State Celiac with a theme ingredient close to my heart- tofu. Good thing I was planning on making inari zushi for the DH this week! And you can always check out the great menus at Org Junkie! I’ll be visiting a dear friend and her new BABY from Thursday-Saturday so this is a shorter menu than usual…

Monday: Thai
Green Coconut Curry with jasmine rice and
Thai lemongrass corn Stir Fry

Tuesday: Japanese
Fried TOFU Inari Zushi with brown rice

Wednesday: Indian
Indian Samosas

Dessert of the Week: Apple Pancakes dusted with powdered sugar

This was a busy week and my camera battery was not up to its usual pep, but I posted about our recent Celiac Support Group Meeting- with a Egg-free, Dairy-free, Soy-free Apple Cake Recipe and a Fresh Lime Soda Recipe.

I wanted to bring back an old favorite feature- the dressing of the week! I was inspired by Annie’s gluten-free honey mustard to rustle up a simple dressing for some fresh salad greens and other ingredients from the Sunnyvale Farmer’s Market. Yum! You’ll notice that the tofu recipes uses last week’s theme ingredient- yummy, vibrant MINT! What are your favorite things to do with mint? Answer in the comments!

Salad with Avocado, Heirloom tomatoes, grilled tofu, and sprouts with Honey Mustard Vinaigrette Recipe
1/3 head of Romaine Lettuce, rinsed and spun dry
1 medium sweet heirloom tomato, cubed or sliced to preference, salted
1/3 avocado, cubed
1/3 of a block of tofu, pressed, seasoned and grilled (like the one below)
2 tbsp. of grilled onion slices
handful of your favorite organic sprouts (I used daikon)

Honey Mustard Vinaigrette Dressing:
1 tbsp olive oil
1 tbsp white balsamic vinegar or your favorite GF vinegar
1 tsp. Annie’s Honey Mustard

Whisk together your dressing ingredients in a small cup or bowl.

Combine your salad ingredients with sprouts on top, drizzle with dressing and serve. Yummy1

Grilled Mint Agave Tofu Kabobs with Onion Recipe
1 lb tofu, cut horizontally and pressed for 30 minutes, cut into cubes
1/4 yellow onion, chopped
bamboo skewers

Juice from 3 key limes or 1 med. lime
1 inch peeled ginger, grated
2 tbsp. high quality olive oil
2 tsp. agave nectar (or honey)
1/2 tsp. honey mustard
1/2 tsp kosher salt
1 tbsp. fresh mint leaves, julienned

Combine marinade ingredients and place tofu in the marinade and let marinate for thirty minutes or more. Place tofu on wooden skewers that have been soaked in water for a half hour alternating with onion chunks and grill.

Serve with a tasty rice pilaf and mint-yogurt-cucumber sauce if desired. Enjoy!

This recipe was not bad, but there wasn’t a strong enough flavor element to make the tofu really soar. A tablespoon of GF soy sauce might have been just the ticket… So consider adding some to taste! Hot chili pepper might also be a tasty addition.

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5 Responses to “Meal Plan Monday and Gluten Free Menu Swap”

  1. mojitos & mint tea. I also like to put about a teaspoon of dried mint in my pasta sauce and lasagna.

  2. Maybe you can even add some curry powder or garam masala to the tofu marinade to give it that extra oomph. I think the mint would compliment the usual garam masala ingredients.

  3. we do mint lemonade for company, it’s always a hit!

    BTW, would you mind reminding folks about Adopt a GF blogger? today is the last day and most people haven’t submitted…

  4. Your menus are always so amazing! The eggplant curry looks delicious.

    We grow mint here and I always dry tons of it for tea to have all winter – to drink and to bathe in when you have a cold. The kids like to chew on it right from the plant!

  5. Yum, the food in that top photo makes my mouth water. :)

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