This week’s Gluten Free Menu Swap is hosted by Heather at Celiac Family where the chosen theme is “Spooky Delights”. We don’t do a lot to celebrate Halloween around here since we don’t have children and we live in the boonies – thus, no trick-or-treaters to get us in the mood. So nothing really spooky planned for our menu this week.
I am trying to be conscious of what I have in the refrigerator and pantry and what needs to be eaten. We still have a few things coming out of the garden, including the last of the okra and tomatoes, and kale, kale and more kale! Plus I went to the Santa Fe Farmer’s Market this weekend and picked up some yummy stuff. So, here it is:
Veggie burgers with okra (Thanks, Alta!) and sautéed Yellow Finn rosemary potatoes with a massaged kale salad
Tofu and Bok Choy Stir Fry, with whatever other remaining vegetables need to be gobbled up, and brown rice
Pinto-Poblano Stew with corn tortillas and massaged kale salad
Pupusas with massaged kale salad (yes, again!) and/or whatever leftovers need to be eaten
Perhaps, in the spirit of the holiday, I may have to make a sweet “spooky” treat this week…hmmm, I am thinking pumpkin and chocolate….
Be sure to head over to Celiac Family later this week for some additional meal planning inspiration.
Beyond Rice and Tofu 
[…] at Beyond Rice and Tofu is still harvesting vegetables from their garden, and it sounds like the Kale is plentiful! Along […]
Wow, is that a lot of kale! I haven’t made pupusas in a long while, and it sounds really good to me. maybe next week. Thanks for joining the swap this week.
It is a lot of kale. I would imagine that we’ll get sick of it and not eat it all this week…menu plans are just that, a plan, right? I always end up modifying my plans slightly anyway after I go to the store and find something else that sounds enticing. But I definitely have to start with a plan… And here is hoping that this round of pupusas are better than the first time. :-) Practice makes perfect.