Menu of the Week: Meal Plan Monday and Gluten Free Menu Swap

Farmer’s Kitchen Cafe GF rosemary hamburger bun with basil caper sauce, grilled portobella mushroom strips, fresh basil and tomato. Yum!

This week the Gluten-Free menu swap is hosted by Gluten-Free Sox Fan, with a theme of oregano, and of course I love posting my menu over with Org Junkie.

Tuesday: Mexican
Black Bean and Corn Soup with OREGANO (from Vegetarian Southwest Cookbook)
with Homemade Corn Tortillas and/or Rice
Something with zucchini squash blossoms

Wednesday: Japanese
Miso eggplant
Rice
Grilled Sesame Tofu

Friday: Indian
Cumin Rice
Chickpea and Spinach Curry

This week I posted a review of Farmer’s Kitchen Cafe GF restaurant and bakery (Davis, Ca)

I have a whole slew of recipes slotted for posting next week- from one pot meals to Indian decadence. So, stay tuned!

This month I am hosting the Adopt-a-gluten-free-blogger event, so don’t forget to adopt a GF Blogger and post about it before July 7th! (You still have plenty of time, but you’d better snag your favorite blogger quick!)



This week the “dressing” of the week is going to be a sauce, or, more accurately, a chutney. I’m always looking for the perfect mint-cilantro chutney to go with tasty Indian dishes like Dal Vada (post coming soon), and this recipe that I came up with was an excellent accompaniment to almost any Indian dish. You could even put it on salad, if you wanted- but I think it is best with rice noodles, rice, or fried things.

Mint Cilantro Chutney Recipe
Ingredients
1 bunch fresh mint
1/2 bunch fresh cilantro
1/2 inch piece of ginger root, peeled
4 green onions, chopped
1/2 or 1 serrano chili
Juice of 1 lime (around 2 tbsp.)
1 tsp. coriander powder
3/4 tsp. salt (or more, to taste)
1 tsp. apple cider vinegar
1/4- 1/2 cup water for blending
1 tbsp. honey OR agave nectar (to taste)
Directions
Combine all ingredients in a food processor and combine. Taste and adjust seasonings. You may wish to add part of the sweetener, taste, and then decide if you like it or want more.
Notes
Chutney will mellow over time. One of my ingredients had a faint bitter note so I had to add additional sweetener and the apple cider vinegar to balance the flavors. I was satisfied later when I tried it later with the dal vada.

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

AddThis Social Bookmark Button

2 Responses to “Menu of the Week: Meal Plan Monday and Gluten Free Menu Swap”

  1. [...] Sea at Book of Yum as usual, has an excellent vegetarian menu with an internaltional flair.  Included this week is Mexican: Black Bean and Corn Soup; Japanese: Miso Eggplant and Grilled Sesame Tofu; and Indian: Cumin Rice with Chickpea and Spinach Curry.  Her “dressing” of the week is actually a chutney — a Mint Cilantro Chutney.  Sounds great! [...]

  2. [...] You can also try my Mint Cilantro Chutney Recipe with this dal pakora recipe if you have some mint on hand. Enjoy! And, here’s my post [...]

Leave a Reply