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

peanutsoup2.jpgfennelsalad3.jpgThe lovely lunch to your left is my peanut soup, served with homemade fermented Injera teff flatbread and garnished with avocados and a dollop of Raw Nutmilk Cheese.

And now, for this week’s menu. This week the Gluten Free Menu Swap is hosted by Gluten Free Mommy and the theme ingredient is Cilantro. And you know I love posting my menu over at Org Junkie, the queen of organization and menu planning!

Sunday: Mediterranean Spring
Fennel and Apple Salad
Steamed Artichokes with Raw Nutmilk Cheezeâ„¢, Garlic Onion
Polenta

Monday: Italian-American
Tofu “Meat-less” balls in a Gluten Free Sub (from the Amazing Tofu Cookbook)
Roasted Asparagus
Salad

Wednesday: Indian
Tofu “Paneer” in Tomato Masala (based on the Passionate Vegetarian) with fresh cilantro cucumber raita
Brown Rice

Friday: Japanese
Kabocha Pumpkin Salad
Onigiri Rice Balls
Lotus Root Chips

This week I was a posting machine. Well, almost. We had a
Broccoli Potato Croquette Recipe
and
the March Roundup for Adopt-a-gluten-free Blogger

salad.jpg Coming soon to this blog:

Reviews of killer casein free vegan ice cream
Reviews of a new gluten-free RAW foods company
Report on the BEST Gluten-free pizza in the Bay
and
A vegetarian JAPANESE YAKISOBA recipe to die for (half-written, so this is no teaser)
So many post ideas, so little time!!!

And here, for you patient fans of this event (I hope you exist!!!) here is my Salad (and Dressing) of the week!!!

Fennel Red Onion Salad
Ingredients
Dressing:
zest from 1 orange
3 tablespoons fresh orange juice
2 tablespoons lime or lemon juice
freshly ground salt
ground white pepper
2 tablespoons virgin olive oil

Salad Ingredients:
2 small fennel bulb
smoked paprika
olive oil

1/2 red onion, sliced
3/4 sm. Jicama, cut into slices

1/2 Organic Apple cubes

1 bunch watercress/ lettuce mix
Avocado cubes (optional)

Directions
If desired cut your fennel in half or slices, sprinkle with smoked paprika and salt and baste with olive oil and grill, then cooling and cutting into slices. OR, just thinly slice them without grilling.

Whisk your dressing ingredients together and then combine all of your salad ingredients, salting your red onion slices and jicama or raw fennel together. Then combine and drizzle dressing on top of your veggies.


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