Sweet and Sour Caponata (recipe below)
This week the gluten-free menu swap is hosted by M-Elle at Cooking & UNcooking and the theme is one of my favorite fruits—- AVOCADO! Yum. And lately it’s been very summery- translation- it’s been darned hot so this is the perfect ingredient that doesn’t need cooking. In fact… I’ve got (several) avocado recipes in mind for next week! Of course, I always enjoy posting my menu with Org Junkie, so check out the other great menus over there!
Monday: the DH cooks, Asian
Grilled Sesame Tofu
steamed sesame white rice
szechuan pepper oil asparagus
Pasta with caponata, spinach and avocados
Stir Fried bok choy and baby eggplant
Slow Cooker Sweet and Sour Tofu
Thursday: Eastern European
Latkes Potato Pancakes
Vegan Pot Pie with improved crust
Homemade corn masa “pizza” with chipotle salsa base, cheese, sundried tomato “mexican seasoning” pesto with avocado
And… at some point, I’m going to make a kabocha (Japanese pumpkin) salad. Here are some starter recipes currently inspiring me:
Japanese style kabocha salad recipe
A light salad (to be converted into vegetarian recipe)
Oil Vinaigrette kabocha salad recipe
Traditional Japanese kabocha sarada recipe (in Japanese)
Don’t worry- I’ll post the recipe I come up with later as well. :)
This week I had a lot to post about…
First, Gardenburger changed the formula of one of their (formerly) gluten-free veggie Burgers
I made some allergy-free (NO dairy,soy,eggs,beans, nuts) Vegetarian pizzas with the help of Carol Fenster (crust recipe posted with permission!)
and I even posted a Gluten-Free Olive Herb Focaccia Flatbread Recipe
Busy, busy, busy!
Instead of a “dressing” this week- I would like to share one of my favorite party “dips” for eating with gluten-free crackers, vegetables, or your favorite gluten-free bread or bruschetta. I found this recipe years ago in an olive themed cookbook and have been making it ever since. I’ve had it on pasta as well- it’s great and would be even better with the addition of some fresh barely wilted spinach or grilled veggies in a pasta “salad”… or as a special addition to a traditional raw lettuce based salad as well. You can also use it as a sandwich, wrap, or tortilla filling, although you may want to chop up all the olives for that purpose. Mmm, I do love eggplant. This recipe always goes over well at parties, with gluten-free folks and glutenoids alike!
Sicilian Eggplant Caponata Dip Recipe
1 medium eggplant, peeled and cubed (4 cups)
1/4 cup olive oil
1 lg. onion, chopped
5 garlic cloves, minced
1/2 lg. red bell pepper
1 14 oz. crushed tomatoes
1/2 can artichoke hearts (in water)
3/4 cup pitted Kalamata or other favorite black olives (California ok)
3/4 cup California Spanish-style olives with pimiento
1/2 cup rinsed capers
1/3 cup balsamic vinegar
1 tbsp. sugar
Toss your eggplant in a colander and lightly salt it and let it drain for an hour.
Heat half of your olive oil (or slightly more) in a large dutch oven and saute your onions, garlic, and pepper until soft and then reserve. Meanwhile, heat your broiler and lay your (rinsed, dried off) eggplant on a lined baking sheet (cookie sheet) and baste with olive oil and broil for twelve minutes or so, turning halfway through. Then add your broiled eggplant to your dutch oven with softened veggies and simmer, adding your tomatoes, artichokes, olives, and capers for an hour, stirring occasionally. Add the balsamic vinegar, salt, and pepper at the very end and let it cool. It’s best to let the flavors settle for a few days before serving, but it’s good even the second day. It will keep for two weeks.
Makes 1.5 quarts- a lot of caponata! Serve with Bette Hagman’s french bread or your favorite gluten-free bread as a party dish like fondue.