Beyond Rice and Tofu

Well, last week’s meal plan didn’t go as planned for a variety of reasons. For one, we had a lot of leftover enchiladas to eat up – they were super good! I also had an evening meeting and worked late. As well, I had to eat a modified diet and fast for some blood work. So we just kind of winged it a few nights. Luckily we had plenty to wing it with in the refrigerator. I also didn’t get to the new enchilada dish, but I hope to this week.

This week’s host for the Gluten Free Menu Swap is Wendy at Celiacs in the House and her ingredient of choice is winter vegetables. Below you will find some bok choy and cabbage (slaw). Last week we had Brussels sprouts, which are also winter vegetables.

Here it is:

Brown Rice with Miso from The Ultimate Rice Cooker Cookbook, with stir-fried vegetables (red bell pepper, onion, bok choy and snow peas) and possibly a few chunks of tofu.

Enchiladas and Karina’s Snappy Crunchy Coleslaw

White Beans in Tomato Sauce with Sage over Creamy Polenta

Creamy Chickpea Curry with Rice

And if I have time and/or the inclination…

Tortilla Soup and salad

I also need to come up with something to make for our monthly support group meeting. I generally like t make a main dish as so many people make sweets for these meetings. I used to make a Baked Risotto but I can’t for the life of me, been able to find the recipe, so I googled, trying to see if I could find it. Here is a similar one:

Mixed Mushroom and Pea Baked Risotto

Anyone have a great baked risotto recipe?

And don’t forget to go over to Celiacs in the House to see other yummy menus.