Buckwheat Cereal with vegan basil pesto topped with Pico de gallo- unconventional but tasty and fresh!
Happy Saint Patrick’s Day!
The ingredient of the week is COCONUT, and I’m hosting the Gluten-Free Menu Swap this week. Please comment or email me at Seamaiden399(at)gmail(dot)com if you’d like to participate. Don’t forget to link back to this post in your post. :D I became interested in coconut because I’ve recently realized how very versatile this ingredient is- you can use coconut oil for cooking, use coconut flour in your baked goods (I prefer it in sweet rather than savory dishes), and use coconut milk in delicious sauces. And then of course, ” coconut meat” can be used in sauces, in frostings, and in desserts… It’s amazing, and recent research seems to indicate that it’s good for you, too! I can’t wait to see what this week’s gluten-free menu swap participants do with coconut.
Gluten Free Menu Swaps for this week:
Along with her menu, Gluti Girls shared a wonderful vegan recipe for Vanilla Almond Sugar Cookies using coconut flour… I can’t wait to try it! She also reviewed some great recipes from Gluten Free Mommy and shared some thoughts on eating gluten-free with family members- a lovely post in all.
Iron Chef Terri has a coconut week planned over at her blog, “Faking it GF Style.” It sounds like it will be the tropics over at her house all week with coconut mango salsa, coconut risotto, cilantro coconut pesto pasta, coconut brown sugar ribs, and even a coconut dessert in there. Aloha! It’s Terri’s first time participating in the Gluten-Free Menu Swap so make sure to visit her blog and say hi!
Glutenfreesox has a busy week ahead but still posted a Great Menu with lots of family favorites like pizza and chicken picatta.
Natalie also posted a yummy menu with such goodies as Asian Shrimp Soup with Green Salad with Ginger Dressing. She also has links to some tasty Easter brunch recipes, mmm. Makes me want to come over for dinner!
That lively Irish redhead over at Fresh Ginger shared a tasty menu, including a St. Patty’s Day night and Grilled Salmon and broccoli rabe with garlic ginger. Salmon may be in lemon grass coconut milk sauce or have coconut rice served with it, or both. Mmm, savory coconut.
Convivality shared her hearty menu with such favorites as Karina’s Irish cabbage and potato soup with soda bread. She also pointed us towards her recipe for homemade granola using coconut- sounds delish!
Gluten-Free Dance shared her weekly menu with highlights including Curry Tofu Crumble from from Adventures of a Digestive Diva and garlic bread.
Here’s my Menu Plan:
Cauliflower Potato Curry
Teff Flatbread or Wild Rice
Baja Tempeh tacos with homemade tortillas (tempeh marinated in Redbridge, mmm)- (Veganomicon inspired)
GF Beer glazed brussels sprouts
Friday-Tuesday- Out of Town!
Snack: Indian Rice Idli with coconut Chutney
Baked Good: Coconut Flour Vanilla Pancakes
You can find lots of great menu plans over at Org Junkies’ Menu Plan Monday, so don’t forget to pay her site a visit as well!
This week I posted
Vegan Green Goddess Buckwheat Fries and a Vegan Onion or Pesto Pizza
The Roundup for our First Adopt-a-GF-Blogger-Event: February
Ginger Baked Tofu with Agave Peanut Sauce
Future Posts on the Drawing Board:
Gluten Free in Half Moon Bay California- Goat’s Cheese Farm and Oasis Natural Foods Store
Review of Two Bette Hagman Bread Recipes
Shopping Gluten-Free at a Latin-American Market: Arepa and other corn-flour based goodies
And continuing my new feature, the Dressing of the Week, this week I had a light and tangy lime dressing on a mexican inspired salad.
Light Cumin Ancho Dressing
1 tbsp lime juice
1/4 tsp freshly ground cumin
1/4 tsp ground ancho or smoked paprika
1 tsp olive oil
1/4 tsp agave or honey sweetener
Whisk ingredients together and use to season a salad with crunchy vegetables like jicama, radish- and a protein element like black beans or grilled tofu.
Tangy and nice, but nothing all that special. Any ideas on how to make this a really yummy dressing?