This Watercress Chickpea Recipe with an Indian Green Peas Dish.
The ingredient of the week for the gluten-free menu swap is mint, and the swap is hosted by Gluten Free Mommy. You can also enjoy perusing many menus at Org Junkie. This week has been crazy because after two and a half weeks in Japan, we flew into the SF Bay Airport on Monday and then the very next day, movers came to help us move from Mountain View, California to Sunnyvale, California- the next town over. We’re finally MOSTLY unpacked, and are starting to feel like we have a home again after many days on the road. With a home and kitchen unpacked, I’m finally ready to start menu planning again! So, here’s the menu plan for this week:
Monday: Vegetarian Grill
Sesame Grilled Tofu
Mashed Sweet Potato
Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts
Tuesday: Fusion Thai
Mint Infused Eggplant Satay and steamed kale
with Peanut Sauce
and Jasmine Rice
Wed: American Veg Grill
Baked Home Fries
Veg BBQ Beans
Coming Soon: A report on GF Travel in Japan, and perhaps a report on Organizing the GF Kitchen in our loverly new apartment, as well as info on the swoon-worthy feast we had at our latest Celiac Bay Area Support Group Potluck, including Gluten-Free Cream Puffs!