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
Szechuan pepper chinese peas
Spicy peanut green beans
Saturday: American Picnic
baked tom tom tofu
Don’t forget to complete your Adopt a Gluten-Free Baker Challenge!
POST DEADLINE EXTENDED to April 10!
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
Tahini Dressing (See recipe in files)
Prepare Tahini Dressing and Crumble.
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.
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.