A modified version of this recipe for sesame miso eggplant.
I know it’s a bit early, but I have an exciting post for an apple/ plum danish (now posted) and wanted to get this posted so it wouldn’t be totally overshadowed by Sunday’s post. Poor little menu plan, it just can’t compete! This week the Gluten Free Menu Swap is hosted by Cooking and Uncooking with a theme of Watercress. I hope I can find some for my planned Indian Chickpea Watercress Curry recipe! And of course, I always love sharing my menu with Org Junkie. This week she is unplugging from the computer (gasp) so the menu will be hosted by Heavenly Homemakers.
Tofu ricotta spinach lasagna
Grilled Chebe Mini Pizzas with feta and artichoke hearts
AND Vegetarian Hawaiian Pizza
Vegetarian tofu takoyaki with sauce
Friday: Indian Fusion
Watercress with Chickpeas
Indian Mushroom and Green Peas Recipe (Khumbi Mattar) from The Bombay Cafe
Baked Good(s) of the Week: Carrot Cake Pancakes, Raspberry Muffins
I also scheduled posts for the next few weeks (we’ll be out of town), so you can look forward to:
a mind blowing Gluten-Free Danish Braid Recipe on Sunday (very special, trust me)
a recipe for a killer black bean cumin soup
a recipe for yummy Indian Dal Pakora and a tasty cilantro sauce to accompany it
a recipe for a gluten-free naan bread
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! (Time is running out, so hurry and don’t miss out on the fun!)
Dressing of the Week:
I may not have mentioned this, but DH and I are preparing for a move to a new (and better!) apartment in a nearby town. So, we’re busy packing, packing, and packing. In the process of going through old cooking magazines (I just can’t seem to help but hoard my favorite issues of Cooking Lightand Vegetarian Times), I came across some wonderfully inspiring recipes in grocery store magazines, of all places. This is one recipe I’m determined to try this week:
Pineapple Tahini Dressing
1/2 cup apple cider vinegar
1/2 cup chopped dried pineapple
2 tbsp. tahini
1 tbsp. honey
1 1/2 tsp. minced shallot
Pour your vinegar in a small saucepan and bring it to a boil. Take it off the beat and add your dried pineapple. Let it sit for ten minutes or so and then blend with tahini, honey, and shallot until creamy. Season with salt and pepper and serve on a salad.
Would be good on romaine or slightly wilted spinach leaves with cranberries and toasted or candied pecans. Yum!
120 calories per 2 tbsp. serving