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
Tofu “Meat-less” balls in a Gluten Free Sub (from the Amazing Tofu Cookbook)
Tofu “Paneer” in Tomato Masala (based on the Passionate Vegetarian) with fresh cilantro cucumber raita
This week I was a posting machine. Well, almost. We had a
Broccoli Potato Croquette Recipe
the March Roundup for Adopt-a-gluten-free Blogger
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
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
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
1/2 red onion, sliced
1/2 Organic Apple cubes
1 bunch watercress/ lettuce mix
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.