(Photo of bruschetta made with Bette Hagman’s Potato Bread topped with goats herb cheese, alfalfa sprouts, and organic grape tomatoes. Review of bread to follow.)
The theme for the Gluten Free Menu swap this week is Cauliflower so I have a roasted cauliflower recipe on the menu. Sounds good, yes? The swap is hosted this week by Convivality. And of course, I always love to post my menu plans with Org Junkie.
Looking for some Cauliflower inspiration? Try these recipes:
Ilva’s Raw Cauliflower Salad (raw cauliflower I could actually go for)
By the Bay’s Herbed Cauliflower green bean salad (look ma, no potatoes!)
and *blush* my recipe for Low Carb Mashed Cauliflower (Just like mashed potatoes, but better)
or a recipe for Purple Aloo Gobi Indian Potatoes
My adopted GF blogger Karina’s Best Vegan Mac and Cheese Gratin Recipe
Peanut Mashed Potato Cakes (from Peanut Butter Planet)
Thursday: Asian Fusion
Grilled Sesame Tofu Skewers with Ginger Nut-butter Sauce
Fresh sauteed green beans
Golden Tempeh Curry with Mango
Wild Rice or Quinoa
Light meals: Karina’s Sesame Noodle Soup Recipe
(because I couldn’t pick just one!)
Salad Dressing of the Week: Strawberry Dressing (Adapted from Vegetarian times March ‘08 p. 70)
Baked Goods: Bette Hagman’s Sourdough Bread, featherlight bread
I’ve been a little under the weather this week, but still managed to post
Recipes from my Florida Time Share Vacation (some old favorites and some new recipes)
and a nod to low-carb dining with A potato-less mashed cauliflower recipe
Time is running out to adopt your own GF blogger, so don’t forget to adopt your blogger today by posting in the comments!
*As part of my new vow to avoid excessively processed foods and evil ingredients like high fructose corn syrup, I’m introducing a new weekly feature to my menu plan- a featured salad dressing recipe! The salad dressing for last week was the super tasty spicy mustard vinaigrette that we enjoyed on a salad with marinated, baked portobello mushroom strips, avocado and grape tomatoes.. and here it is!
Spicy Mustard Vinaigrette
1/4 cup mustard (I like Annie’s gluten-free labeled horseradish mustard)
3 tbsp. grapeseed or olive oil
1/4 cup red wine vinegar
2 tbsp (real) maple syrup
Combine all ingredients in a small bowl and whisk or combine using a coffee frother hand-held device and enjoy on your favorite salad!