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


An Isa inspired meal- Coriander horseradish breaded tofu with tahini dressing greens and a salt crusted baked potato…

The gluten-free menu swap is hosted by Gluten-Free Mommy this week, and the ingredient of the week is asparagus. Funny, I almost bought some at the farmer’s market this morning! I always enjoy posting my menus over at Org Junkie as well, so go check out the many menus available there. As you know, I’ve been in a vegan mood lately, and I’ve been getting a lot of inspiration from Isa Chandra Moskowitz. Vegan cookbook authors have a lot to offer the gluten-free vegetarian, especially if you don’t or can’t do dairy or eggs. Although many recipes require modification, I’ve really enjoyed Isa’s first book, Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock as well as Isa’s latest book, Veganomicon: The Ultimate Vegan Cookbook. They’re great reading, and have lots of creative ideas for savory, dairy free meals. Enjoy!

By the Bay’s Potato Spinach Knishes made with Chebe dough, dairy free.

Tuesday: West African
West African Vegetable Stew (with peanuts!) (Peanut Butter Planet)
with Injera, ethiopian flatbread made from teff

Wednesday: Chinese
Szechuan pepper chinese peas
Spicy peanut green beans
white rice

Saturday: American Picnic
potato salad
baked tom tom tofu
Beet salad
Roasted asparagus

Don’t forget to complete your Adopt a Gluten-Free Baker Challenge!

Did you see this week’s post about a very special Gluten-free Tea Party?

I know I haven’t been posting very frequently lately, but the school term just started and I am crazy busy. To make it up to you a little, I’ve included a full recipe with my weekly dressing… It was goooo-od and I’m still enjoying the dressing. In fact, I have some fresh beet greens that are crying out for some tahini sauce… hmm…

Garlic Greens with Horseradish Coriander Crumble Recipe
8 cloves garlic, thinly sliced
2 tbsp. olive oil
1 bunch red chard
1 bunch beet greens
1/2 tsp salt

1/3 cup GF Bread Crumbs
1/3 cup fresh mint, chopped
3 tbsp. fresh horseradish, peeled and grated
1 lemon, zested
1 tbsp coriander seeds, toasted and crushed
1/8 tsp. salt
freshly grated pepper
1 tbsp. olive oil

Tahini Dressing (See recipe in files)

Prepare Tahini Dressing and Crumble.

Preheat oven to 375 degrees or so. Prepare a cookie sheet with aluminum foil and spray with nonstick cooking spray, reserve.

If you don’t have pre-made bread crumbs, take 1 or 1/2 of a slice of GF Bread (or bagel or whatever you have on hand). Toast it, cool it (if you’re patient) and whir it up in a food processor until you have nice bread crumbs. Combine bread crumbs, fresh mint, grated horseradish, lemon zest, coriander seeds, salt and pepper in a bowl. Mix thoroughly and then drizzle oil over the mixture, stirring to evenly distribute.

Spread evenly on your baking sheet and bake for 10-15 minutes, rotating pan if necessary. Let topping get golden but not brown, and be careful not to burn. Remove from oven and use immediately or let come to room temperature.

Heat half of your oil in a cast iron pan and add half of your garlic slivers. Let it brown slowly, turning as needed, and then add your red chard with some extra water. Toss and mix thoroughly, add half of your salt and saute until chard is soft to your taste. If you like you can cover the pan for a little bit. Ultimately you will want to uncover it and let all the moisture evaporate. Remove from pan and plate. Heat the rest of your oil in the same pan, cook the rest of your garlic slivers, add your BEET greens with a little water and combine thoroughly. Add salt and saute briefly. Cover the pan for a few minutes and then uncover it again, letting the moisture evaporate. Taste to check for doneness. Plate next to the other greens or mix them together at this point. Drizzle greens with tahini dressing.

To serve, for each individual serving, add extra dressing if you like and then sprinkle a generous amount of the horseradish coriander crumble on the greens. (Wait until serving so it doesn’t get soggy)

Tahini Dressing Recipe
2 tsp olive oil
3 cloves minced garlic
1/4 cup tahini
2 tsp cider vinegar
1 tsp. agave syrup or honey or more to taste
1/2 tsp salt
1 lemon, juiced
1/2 tsp paprika (smoked is good!)
1/4 cup fresh parsley
1/2 cup water

Heat your olive oil in a small nonstick pan to low and add your garlic, turning and letting turn a very light golden color. Don’t burn or it will become bitter. Combine all ingredients in a blender and liquidize until all ingredients are smooth but you can still see pieces of parsley. Add a little extra parsley at the very end if you want more large pieces of parsley in your dressing.

Reserve and chill before using. It will thicken.

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

  1. [...] of Yum: Sea’s menu looks fantastic as does the recipe for Garlic Greens with Horseradish Crumble with Tahini [...]

  2. I assume you read the 101 cookbooks blog by Heidi too, but just in case you don’t, it features tofu today!
    Hope your term goes well. I am jealous that you can already get items in your farmer’s market in sunny CA! Ah, tahini dressing sound delightful, I will have to work that in to my salads this week.

  3. Wow! So glad I found your site. Your garlic greens look amazing! I can’t wait to try them.

    Have a great week!

  4. This menu looks divine! I can’t wait to make my own African stew.

  5. Yum! Know I know what I am going to do with the kale I just picked up!

  6. I have bookmarked this one to make in a week or two. All your dressings make me smile. I am going to try all of them!

  7. Hi Brenda,

    I have been somewhat following the fact that you recently started doing a Monday Menu. I guess I am a little confused because the menu only has some of the recipes included. Also, is the menu a separate item from the “adopt a gf blog”? I am not following ….. so sorry. I love your recipes and blogs.

  8. Hi Ginger, Wow, thanks for sharing! I can’t wait to check it out. I’ve visited Heidi’s blog several times and just love it. We have a farmer’s market year round here- tee hee, gloat gloat gloat. ;) Sorry! (runs away) *hugs*

    Hi Amanda, Thank you! I hope you enjoy them!

    Hi Magpie, Thanks- cool, hope to hear about it when you do.

    Hi Angela- Excellent! Hope you enjoy the recipe as much as I do. We’ve been getting beautiful beet greens lately and love them too.

    Hi Natalie- Yay! Wonderful! Tell me how it goes. :)

    Hi Cathy, I’ve been doing a Monday menu for quite a long time, actually- just missed once a week or two ago because I was out of town. The point is to share menu ideas, not necessarily to link to all the recipes- New ones have usually not been posted yet, but I do try to retroactively link to recipes that I post later. I don’t post them all though- just the best ones. Adopt a gluten-free blog has no connection to my Monday menu, but I often make weekly announcements when I post my menu, since it’s the most regular post I do. Hope this helps clarify!


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