This week’s Gluten Free Menu Swap is hosted by a relative newcomer to gluten-free blogging, Cooking Illustrated so I hope you’ll all go visit her blog and say hello. This week’s theme ingredient is the potato, one of my favorite things in the world! And as always, I enjoy posting my menu over at Org Junkie. But without further ado… here’s my menu for this week!
Monday: Italian, the boy cooks
DH’s mushroom risotto
Tuesday: Mexican, Fast
Vegetarian Nachos and/or Vegetarian Tacos
Wednesday: European, Fast
Potato and Sweet Potato Knishes
Szechuan Green Beans
Tofu Strips with sauce
Spicy Vegetarian Rice Cake Kim Chi Soup
This week I was a busy girl, posting two lengthy articles- one
Review of Mariposa Gluten-Free Bakery in the Bay Area and
a special Gluten Free Raw Foods Company in the Bay Area with a roundup of gluten-free raw recipes.
(*if you’re not listed yet, now is a great time to join in by posting links to your GF raw recipe posts!*)
Please don’t forget to ADOPT A GLUTEN FREE BLOGGER over at Rachel’s Blog. There’s still time to participate! The deadline to post is MAY 11th, so get those posting, adopting fingers ready! I adopted the never Gobsmacked Kate at Gluten-Free Gobsmacked, of course!
And now for our Weekly Feature….
For this salad of the week I chose a traditional Japanese spinach dish that is somewhere between a salad and a tasty, cold vegetable side dish. DH has always been lukewarm about spinach at best, and the happiest thing about this Japanese recipe is that he actually liked it so much he gobbled it up and nibbled at leftovers, without even a comment about “yicky spinach.” He even said… shock… it was YUMMY. so there! The perfect recipe for spinach skeptics. I think it’s the magic of sesame.
Japanese Cold Sesame Spinach Salad Recipe
2 bunches fresh spinach OR 1 med- lg. bag baby spinach
1/3 cup white sesame seeds
2 tbsp. agave nectar(vegan) or honey (non-vegan) (or more, to taste)
1/4 scant cup GF low sodium tamari, like San-j
Wash and prepare spinach. Bring pot of water to boil and blanch your spinach, rinsing under cool water and then draining. Chop and reserve.
Take your sesame seeds and toast or heat them until they start to release their fragrance. Grind in a suribachi/mortar or in a blender, crushing the seeds until they release their oils and start to become like a nut flour, but stopping before they become a paste. Combine ground nuts with your sweetener and tamari, mix, and pour over your chopped, drained spinach. Serve.