Well, I’m a bit late this week but I just got back from a weekend long conference and had an important new DARING BAKER post with a deadline, so that took priority for a day. Did you miss me? Haha. This week the ingredient of the week is LEMON and the gluten-free menu swap is hosted by Gluten Free Mommy And of course I love posting my menus with org junkie. I’m going through a “vegan” phase right now so you can expect to see a lot of dairy-free and egg-free recipes over the next few weeks.
Risotto with pan-fried portobello mushrooms
Tuesday: All American Vegetarian
Curried Lentil Loaf (Meat and Potatoes Vegetarian Cookbook)
Rice Pilaf with lemon zest
Garlicky Kale with Tahini Dressing on oven, salt encrusted baked potato
Horseradish-and Coriander-Crusted Tofu (Vegan with a Vengeance)
Eggplant-Potato Moussaka with Pine Nut Cream (Veganomicon)
Saturday: Italian, Naomi-inspired
Almond Crusted Zucchini
Pasta and Marinara
Gluten Free French Bread with Better Batter
Baked Good of the week: Sweet Teff Bread (sourdough), french bread
Last week I posted:
A Vegan Gluten-Free Party Cake Recipe with Vegan Buttercream frosting
a superyum Vegan Veggie Pot Pie Recipe
and announced the latest installment of my
Adopt a Gluten Free Blogger Event
*don’t forget to Adopt a gluten free blogger while there’s still time to complete the challenge!!!
Posts on the Drawing Board:
A gluten-free tea party- A baby shower tea menu and recipes
Review of Two Bette Hagman Bread Recipes
Shopping Gluten-Free at a Latin-American Market: Arepa and other corn-flour based goodies
and Gluten-Free On the Road Recipes- portobello mushroom marinade recipe and more!
For our “dressing” this week I’m going with more of a sauce. Last week I stayed with a dear friend of mine for her baby shower and she made us a protein dish with this topping and it was soooo good. I think it would be equally good on salads (Especially with grilled portobello mushrooms), the fried protein of your choice, baked potatoes… really, the applications are limitless. Let me just assure you this sauce is to DIE for.
1 tbsp. olive oil
1 jalapeno pepper
2 tbsp diced red onion
1 tbsp minced garlic
1 tbsp dijon mustard
1 tbsp red wine vinegar
1/2 cup olive oil
1 tbsp sesame oil
2 tbsp basil chiffonnade
1 tbsp ancho chile powder
salt and freshly ground blk pepper
Heat a pan over high heat and add olive oil and char jalapeno on each sides. Let pepper cool and slice it, with or without seeds and stem
In a large mixing bowl, combine rest of ingredients, including salt and pepper, with jalapeno and whisk.
You can set aside or store in refrigerator if desired but bring to room temperature before serving. Spoon over protein of your choice and serve immediately.