You can find more great menus this week hosted by 5 Dollar Dinners on Org Junkie’s behalf. As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. This week I am hosting the swap with “nuts” as the theme.
I chose nuts because they are a source of protein that is often overlooked on the gluten-free, vegetarian diet. They are an easy way to add extra protein to your meal. The possibilities are endless. Here are some ideas:
Add a few walnuts to your morning cereal
Top pasta with pine nuts, margarine and nutritional yeast for an easy dairy-free meal
Serve pasta with a dairy-free almond Parmesan
Enjoy Japanese ground sesame seeds on spinach
Use peanuts (or any other nut!) in a nut sauce for spring rolls or pasta
Add ground pecans or almonds to a fruit crumble topping
Use pecans, almonds, or walnuts as a base for flourless baked goods (chocolate or otherwise)
(I’m intrigued by Elana’s Almond Chocolate Chip Brownies)
Enjoy nuts in a raw foods dried fruit and nut dessert!
Speaking of nuts, walnuts are a special favorite of mine for their omega-3 fatty acids, but they also contain some zinc, magnesium, and b vitamins, making them an excellent dietary choice. Pine nuts are one of my absolute favorite meal add ons, though. They taste delicious whole on pasta, on veggies, on rice and even on a potato. They also add interest to prepared soups like Imagine’s Cream of Broccoli soup, paired with a dash of wheat-free tamari. Nuts enrich any gluten-free vegetarian diet. What’s your favorite way to enjoy nuts? Tell me in the comments!
Masala Dosa and Cheese Dosa with cashew chutney recipe below
Vegetarian Spring Rolls with almond butter sauce
Roundup of other Gluten-Free Menus featuring Nuts this Week:
Fresh Ginger had a lovely and international menu this week with lots of Saint Patrick’s cheer.
Wendy at Celiacs in the House has a full menu planned with a delicious Thai salad recipe featuring peanuts.
Cheryl at GF Goodness commented that most of her baked goods contain nuts (from Brazil nut butter brownies to Macadamia nut cookies) and she snacks on nuts daily. She has a luscious soup planned, topped with cashew creme, as well as a lovely hazelnut based chocolate sweet potato cake.
Manda at Asparagus Thin always plans menus that make my mouth water. This week she’ll be having a Fruit-Nut Breakfast Rice that sounds intriguing and I’d love to try her Hyderabadi Matar Mushroom Soup, Chili Blanc with herbed Pesto, or Cuban Hash.
Elizabeth of Weird and Surprisingly Good got into the “nutty” spirit of things by planning to make Sweet Potatoes in Coconut rice and pecans as well as an Asian-inspired Cashew protein dish. Sounds great!
Scrumptious at In my Box planned a full and delicious vegetarian menu, including a raw foods kelp noodle salad with bok choy, carrots, daikon and kelp noodles with an almond butter-coconut water-cider vinegar dressing. Sounds good to me!
Kim of Gluten Free is Life has a homey menu planned for the week and is looking forward to a Spring Break trip to Atlanta next weekend!
Angela’s Kitchen has a full week planned including some intriguing cashew un-cheese pizza. At their house, there are lots of allergies, but happily nuts are not one of them, and nuts as a â€œmilkâ€ finds its way into her morning chai, cashews are used in her â€œcheeseâ€ sauce, and she makes presoaked/sprouted crispy nuts for snacking.
More entries to follow…
A Sauce of the week, with nuts:
Ever since I first tried the below recipe, I’ve made it regularly every time I make dosa, South Indian dal and rice crepes. You can substitute any nut for the cashews, including peanuts, almonds, or even pine nuts. You can modify spiciness by the type of chili you use, and adjust seasonings to taste. It would be wonderful as a dip for fresh veggies or as a sauce for a summer roll, but of course it is especially tasty served with dosa.
Cashew Nut Chutney (fresh)
1 cup raw cashews bits or halves
1/4 tsp. lemon juice
1/4 to 1/2 teaspoon salt
1/2-inch piece of peeled fresh ginger root,sliced
1-2 hot green chilies, seeded and chopped up to 1/3 cups water
2 tablespoons chopped fresh coriander (a.k.a. cilantro)
Method: Combine the cashews,lemon juice,salt ginger and chilies 1/4
of cup water in a food processor fitted with the metal blade, or a
blender, and process until smooth, adding more water as necessary to
produce a loose puree. Transfer to a bowl, add the fresh coriander,
and serve or cover well and keep refrigerated for up to 3 days. Note:
This chutney thickens as it sits. Thin it with water to the desired
I just tried the best cashew chutney with our masala dosas! I didn’t
have any fresh coriander. A real keeper! I’ll be making this again
many times. i like that it doesn’t call for coconut, which is an
ingredient I don’t use very often.
I found it at this site:
They have quite a few interesting chutney recipes.