Meal Plan Monday and Gluten Free Menu Swap

Posted By yum On August 10, 2008 @ 10:34 pm In Dressing of the Week, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Salad | 5 Comments

^[1]
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 ^[2]! The deadline is today, August 11th!

This week the gluten-free menu swap is hosted by Wheat State Celiac ^[3] 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 ^[4]

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 ^[5] and a Fresh Lime Soda Recipe ^[5].

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 Salad [6]  Sauces & Condiments [7]  Vegetables [8]  American [9]

Ingredients 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 Directions 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

Rating:  8 Original Source:  original creation. Do not replicate anywhere without my permission. Recipe ID:  1272 Added:  August 10, 2008 Last Modified:  August 11, 2008

Grilled Mint Agave Tofu Kabobs with Onion Recipe Main Course [10]  Tofu [11]  Middle Eastern [12]

Ingredients 1 lb tofu, cut horizontally and pressed for 30 minutes, cut into cubes 1/4 yellow onion, chopped bamboo skewers Marinade: 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 Directions 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! Notes 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.

Rating:  5 Original Source:  A completely original recipe by Seamaiden. Please do not replicate anywhere without my permission. Recipe ID:  1270 Added:  August 8, 2008 Last Modified:  August 10, 2008

Article printed from Book of Yum: http://www.bookofyum.com/blog

URL to article: http://www.bookofyum.com/blog/meal-plan-monday-and-gluten-free-menu-swap-2150.html

URLs in this post:

[1] Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2008/08/tofuplate.jpg

[2] Adopt a Gluten-Free Blogger, hosted this month by Cheryl: http://www.gfgoodness.com/2008/07/06/adoptbloggerjuly/

[3] Wheat State Celiac: http://wheatstateceliac.blogspot.com/

[4] Thai lemongrass corn Stir Fry: http://www.bookofyum.com/blog/lunch-tiffin-bento-for-the-dh-goat-cheese-quesadillas-and-lemongrass-corn-recipe-2152.html

[5] Egg-free, Dairy-free, Soy-free Apple Cake Recipe: http://www.bookofyum.com/blog/gluten-free-celiac-bay-area-support-group-potlucks-bbq-menu-and-apple-cake-recipe-2146.html

[6] Salad: http://www.bookofyum.com/recipes_v2/listrecipes.php#Salad

[7] Sauces & Condiments: http://www.bookofyum.com/recipes_v2/listrecipes.php#Sauces & Condiments

[8] Vegetables: http://www.bookofyum.com/recipes_v2/listrecipes.php#Vegetables

[9] American: http://www.bookofyum.com/recipes_v2/listrecipes.php#American

[10] Main Course: http://www.bookofyum.com/recipes_v2/listrecipes.php#Main Course

[11] Tofu: http://www.bookofyum.com/recipes_v2/listrecipes.php#Tofu

[12] Middle Eastern: http://www.bookofyum.com/recipes_v2/listrecipes.php#Middle Eastern

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