Cauliflower Crust Pizza with Raw Kale and Avocado Salad with Lime-Sriracha Vinaigrette – we love our kale salads, and we love sriracha, so this is a big winner at our house! And of course, as I mentioned in the last post, we have fallen for the pizza crust too.
Sweet Potato, Black Bean and Kale Tacos with Slaw – we didn’t get to this last week, so we’ll be having it this week. And I think I finally have the recipe the way I like it so hopefully I will get around to posting it this week.
Vindaloo Vegetables with Rice – from my favorite slow cooker cookbook, Fresh from the Vegetarian Slow Cooker. A recipe to put in the frig for the week.
Potatoes and Peas in Red Curry – from another vegetarian slow cooker cookbook I found at Powell’s in Portland this summer called The Gourmet Vegetarian Slow Cooker. Another meal to be made and placed in the frig for later in the week.
Curried Red Lentil Soup – a Deborah Madison recipe, from Vegetarian Cooking for Everyone.
Roasted Tofu with Brussels Sprouts and Brown Rice – I like to take advantage of having the oven on and roast both the tofu and sprouts. Roasting tofu makes for a nice chewy texture. I will probably make some sort of peanut sauce for the tofu and rice, or just use some pre-made San-J brand peanut sauce.
This week’s theme for the Gluten Free Menu Swap is beef. We don’t eat a whole lot of that around here (I do, sometimes), but if you do, be sure to check out the other menus posted over at Celiac Family. And even if not, there is plenty of inspiration for everyone!
What are you having this week?
Beyond Rice and Tofu 
It’s been a long time since I’ve cooked tofu. I don’t get much excitement for it from the rest of the family. I like the idea of roasting it in the oven, though. I may have to give that a try.
Yes, they might like it roasted and then dipping it in a sweet chili sauce or peanut sauce. I press the water out and then cut into (1/2-inch?) cubes and place on a foil-lined baking sheet (very lightly oiled) and then roast with whatever veggies I am roasting, so high, like 400-450 degrees until browned and crispy. Sometimes I will turn the pieces over once, the bottoms can get quite brown, if you aren’t watching.
[…] Beyond Rice and Tofu: Gluten-Free and Vegetarian Meals Renee doesn’t often eat beef, or meat of any kind, at her house. But she does have plenty of tasty meals on her menu this week: Cauliflower Crust Pizza, Sweet Potato Black Bean and Kale Tacos, Vindaloo Vegetables with Rice, Potatoes and Peas in Red Curry, and Roasted Tofu with Brussels Sprouts. […]
Interesting menu. Just a heads up…. 93% of soy grown in the US is genetically modified, and causes sterility and birth defects in animals (including cattle). Researchers believe that it has the same effect in humans.