Feeds:
Posts
Comments

Meal Plan Monday, January 10, 2011

January 10, 2011 by BeyondRiceandTofu

Well, we’re finally back in the groove and I am cooking again. We were away for the holidays – Southern California and Disneyland! Yeah! Oh, and family too… Kidding! No, we had a great time and we’re back on track and meal planning again. I had a plan last week but it wasn’t till the middle of the week, so I missed Monday’s post. My mind was still on vacation!

The host for this week’s Gluten Free Menu Swap is Gluten Free Goodness and the theme is soup! Who doesn’t love soup at this time of year? I know I love keeping a few of the gluten free Thai Kitchen instant “ramen” soups around this time of year, especially at work, for those chilly days when I need something to warm me up. And in fact, we had soup tonight, a  tomato and chickpea soup. And with a bit of toasted boule, a delicious, warming meal.

And so, on with the interesting stuff!

Corn and Red Pepper Chowder with salad – chowder qualifies as soup, right? And/or maybe some of Shirley’s ‘Red Lobster’ cheese biscuits if I get ambitious (and have time)!

Tofu (Salmon for me) with vegetable stir fry and rice

Enchiladas – another variety I am trying out for you all – with salad

Pizza – Chebe crust for me, Boboli for my husband with a variety of toppings

Quinoa something-or-other, Roasted Brussels Sprouts Salad, and/or Roasted Vegetables with leftover tofu and salmon

I also need to make up some dishes for a sick friend and her family…probably a quinoa pilaf and some vegetables to go along with the Bison Roast that another friend is putting together.

So, be sure to click over to Gluten Free Goodness and check out what others are making this week for a little inspiration. As well, check out OrgJunkie for hundreds of other ideas (not necessarily gf or veg).

What are you craving this week?

Posted in Meal Plan | Tagged , , , | 4 Comments »

Spinach and White Bean Enchilada Casserole

January 9, 2011 by BeyondRiceandTofu

I have had a hankering for enchiladas. Especially after finding a huge jar of 505 Diced Roasted Green Chile at Costco. And after spotting some Kroger brand, jarred, gluten free enchilada sauces. I also had some Sandwich Petals languishing in the freezer that desperately need to be eaten.

Originally these were supposed to be rolled enchiladas. But, unfortunately, after defrosting the Sandwich Petals and warming them slightly in the microwave, they didn’t want to roll up very easily, and instead cracked, so I immediately came up with plan b, a warm and cheesy, gooey, enchilada casserole. Serve it up with a green salad and some gluten free cerveza (or Crispin hard cider, like I did!)

So… I don’t have a photo yet because we were too anxious to dig into this tonight and thus it was a little runny since we didn’t let it set up at all, which didn’t make for a good photo. Maybe later this week I will add one…?

Spinach and White Bean Enchilada Casserole

Recipe by Renee

1 Tbsp olive oil

1 large onion, chopped

2-3 cloves of garlic, minced

1-1/2 tsp cumin

1/4 tsp chipotle chili powder

2 cans white beans, drained and rinsed

1 can petite diced tomatoes

12 oz fresh spinach

1 tsp salt

2 tbsp butter

2 tbsp sweet rice flour

2 cups milk, divided

4 oz cream cheese

12 corn tortillas, depending on size you may need more or less (or Sandwich Petals)

2 cups monterey jack cheese, shredded

Preheat your oven to 350 degrees F. Heat oil in large saute pan. Add onions and saute until they are beginning to soften. Add garlic and cook for 30 seconds more. Add cumin and chipotle chili powder. Cook 1-2 minutes more. Mash up 1/4 of the white beans and add all beans to pan along with tomatoes. Stir well, add spinach and salt and cover pan. Cook until spinach is wilted. Then remove the lid and let it simmer while you prepare the white sauce. Simmer until most of the liquid has evaporated.

In a small saucepan, melt butter. Add flour and stir well. Slowly whisk in milk, a small amount at a time. Add cream cheese and cook until thickened, stirring frequently. (Thanks to Book of Yum for this aspect of the recipe.)

Spread a small amount of the white sauce into the bottom of a 9×13 baking dish. Arrange corn tortillas so that the bottom of the dish is covered (you may have to cut some in two to make it work). Spoon part of the bean mixture over tortillas, then a bit of the white sauce, then some of the monterey jack cheese. Repeat layers and top with a thicker layer of cheese on the very top. Bake until bubbly and cheese is beginning to brown, about 25 minutes. Remove from oven and allow to set up for about 10 minutes before serving.

Enjoy!

And I just may have another enchilada recipe up my sleeve this week since I still have that giant jar of green chile in the cabinet!

This post is linked to Seasonal Sundays at Real Sustenance. As well, it is linked to Real Food Weekly at The WHOLE Gang. Click on over for more delicious recipes.

Posted in Beans, Mexican, Spinach | Tagged , , , , , , , , | 7 Comments »

Box of Katz Winner!

January 3, 2011 by BeyondRiceandTofu

Well, we have a winner! I randomly asked my husband to pick a number, and he chose 4. So, Jill – email me your mailing address (rseuler{at}hotmail{dot} com) and I will forward along to Katz Gluten Free so that they can ship out your package. Remember, it all freezes very well! And those cupcakes defrost quickly in the microwave for those unexpected cravings…

Entry #4 – Jill – Renee! Have you tried their bread yet? I have been off the wagon and sweets never last around me so I would probably not order online but if my sensitivity worsens then I may be tempted. I would be happy to find tasty bread.

Thanks for playing!

Posted in General | Tagged , , | 1 Comment »

Box of Katz Gluten Free Winter Giveaway

December 21, 2010 by BeyondRiceandTofu

My first giveaway! How exciting!

So, have you tried anything from Katz Gluten Free yet? I hadn’t but they sent me a sample package a while back and I am loving everything in it! And now they just sent me their two newest products, Vanilla Rugelach and Chocolate Frosted Cupcakes (with sprinkles!).

I am sitting here eating one of each (despite all the Christmas cookies, Buckeyes and fudge sitting on my kitchen counter). I defrosted the chocolate cupcake in the microwave (a little too long) and the smell that filled the kitchen was wonderful and chocolately. I had asked my husband if he wanted half but he didn’t since he had just opened a beer. But just now he came wandering in here, his nose leading him, asking if there as any cupcake left. Uh, no. Gone. Gulp! Mmm. I don’t think he will pass up any future offers of these cupcakes!

These cupcakes would be a great option for school children. The school could keep the package frozen and defrost one for a classroom birthday treat as needed for your child. Or keep them in your freezer for a special treat for you!

And the Vanilla Rugelach are good too. But the vanilla is a little bit overpowering, in my opinion. My favorite rugelach is their Cinnamon Rugelach. Both are great with a cup of tea (as you can see in the picture here).

Of their other products that I have tried, I really like the Challah Bread. As well, the Chocolate Chip Cookies. They have a great flavor and plenty of chips that are a little melty when you bite into one.

So, enough with the review. Be sure you go on over and check out some products – they are currently offering free shipping on orders over $30, how cool is that? The shipping prices of things often cause me to just ‘do without’ instead of ordering something online.

As well, go on over to the Katz website and enter yourself into the “Box of Katz” giveaway. The drawing for this huge prize will be held on January 3rd.

And to enter the giveaway, please leave a comment here, letting me know if you have tried any of their products and if so, which is your favorite? If not, let me know which product you would like to try. With this, you will be entered into a drawing for one of their Scrumptious Sample Packs, shipped direct to your door! (One entry per person, please.) The winner will be chosen on Sunday, January 2nd.

And if you follow Twitter or Facebook, be sure to ‘follow’ or ‘friend’ Katz Gluten Free for more fun!

Posted in Product Reviews | Tagged , , , , , , , , , , , | 6 Comments »

Holiday Treats

December 19, 2010 by BeyondRiceandTofu

Every family has it’s traditions. And despite living so far away from our families these past few years, I have continued my family’s holiday baking tradition. You see, we don’t really celebrate Christmas anymore with a tree and presents and all that. But I still do like to make holiday treats for us and others.

Growing up, my mom and I always made roll-out sugar cookies, buckeyes, fudge (with and without nuts), turtles (to use up the leftover buckeye chocolate) and peanut brittle. Sometimes she would mix it up and make some other things but these were the good-old standby’s. Over the years, since my celiac disease diagnosis, I still make many of these items, some of which are naturally gluten free, like the fudge, turtles and buckeyes. (I haven’t gotten brave enough to make peanut brittle yet!) And although it has been many years since I have made gluten free sugar cookies and I do love them, I find that I crave other things at this time of year.

This year I have made the following:

Chocolate Fudge – Like my mom, I make the Fantasy Fudge recipe on the back of the Kraft Marshmallow Creme. Remember, Kraft clearly labels all ingredients and allergens on their products.

Salted Chocolate Chip Oatmeal Cookies – a new-to-me recipe. I would suggest creaming the butter, sugars and eggs together first. I used Amy’s (SS&GF) Basic Flour Mix but I used regular garbanzo bean flour rather than the garfava blend she calls for. It worked just fine! I also added 1/2 teaspoon of xathan gum to the flour mix. Also, if you’re gluten free, make sure to use gluten free oats like those from Bob’s Red Mill (check the label, not all of their oats are GF).

Pistachio-Cranberry Biscotti – the first time I have made biscotti, but Amy at SS&GF made it simple. I used her Basic Flour Blend mentioned in her recipe, with the garbanzo bean flour substitution. They are tasty and will go great with my favorite seasonal Celestial Seasonings teas.

Peanut Butter-Nutella Thumbprint Cookies – I changed it up (because I didn’t have enough peanut butter) and made peanut butter cookies with GF flour. They are a little dry and crumbly, but the flavor is great. I’ll have to work on these… And I need to practice my Nutella spooning skills.

Chai-Spiced Snickerdoodles – Wow! I really like these. It has been a long time since I have made Snickerdoodles and when I saw these I knew I had to make them. Delicious! I used my standard cookie-flour-mix, which is the Gluten Free Pantry’s French Bread and Pizza Mix, cup for cup. It already includes guar gum, so no  additional guar or xathan gum is needed. I often find boxes of the GFP mixes (and other gluten free products) on clearance at my local Smith’s grocery store and so I buy them up when I see them.

Butterscotch Cookies – a recipe I received in a Gluten Free.com/Beth Hillson newsletter. They didn’t identify the original source. We really like these too and I think I would like them even more without the cinnamon as I think it competes too much with the butterscotch flavor.

Cappuccino Thins Cookies – be sure to give yourself time to refrigerate these guys. Great flavor! Again, here I used the Gluten Free Pantry’s French Bread and Pizza Mix flour, cup for cup.

And last, but not least…

Buckeyes! No Christmas holiday is complete without these, at least in our family. You see, I am originally from Ohio and I went to The Ohio State University (OSU). And it’s funny, as I have entered this gluten free blogging world, I have been surprised to find quite a few Columbus, Ohio/Ohio State gluten free bloggers!

Amy from Simply Sugar and Gluten Free – we went to OSU at the same time but didn’t know each other until we ‘met’ in the blog world.

Kim at Gluten Free is Life – she lives in the Columbus, Ohio area near where my step-grandparents, aunts, uncles and cousins live/lived!

Wendy at Celiacs in The House – another Columbus-area, gluten free blogger.

And I can’t forget, Heidi, over at Adventures of a Gluten Free Mom – she is actually the only one of these fellow Ohio bloggers that I have met since we now live in neighboring towns, although across the country from Ohio now. We went to OSU during overlapping times but never knew each other there. As well, she grew up in the same Columbus-area town that my step-grandparents, aunts, uncles and cousins lived too!

So, you say, what is a buckeye anyway? And why is it the mascot for The Ohio State University? Well, the seed comes from the Ohio Buckeye tree (Aesculus glabra). And for whatever reason, the university claimed it for their mascot in 1965.

So, since I am an Ohio State Buckeye, through and through, and I have never known a Christmas without buckeyes, I am sharing the recipe with you here so that you can enjoy them too.

This recipe is the one that my family has made for years. And it does take some practice to keep the ball on the toothpick while dipping. And since my mom hated making these, the only way we got them was if I made them, so needless to say, I have been making them for too many years to count! See the resemblance to the seed above?

Buckeyes!

(Also known as Peanut-Butter Balls in other parts of the country, although my husband does not believe me and thinks that is sacrilegious!)

1 stick of butter, at room temperature *

1 pound of confectioner’s sugar

1-1/2 cups of creamy peanut butter *

1 teaspoon vanilla

Mix all the ingredients together in a large bowl using a hand mixer (I would suggest doing one batch at a time to avoid burning up your mixer’s motor). Once the dough is well-mixed and become crumbly, using your hands, make three to four large balls of dough. Then using your warm hands, pinch off small pieces of dough and roll into balls about 3/4″ in diameter. (Make them much bigger and I think they are too peanut-buttery, I like a balance of chocolate to peanut butter.) Place balls on a plate while you complete this task.

When they are all rolled, in a double-boiler, melt:

12 oz. semi-sweet chocolate chips *

1/4 bar of paraffin wax*

Stir frequently until it has all melted. Turn off the heat on the pot. Tilt your pot so that you get a deeper puddle of chocolate and your ball won’t hit the bottom of the pot when dipping. Then, carefully, using a toothpick inserted in the top of the ball, dip the ball into the chocolate, so that only about a 1/2″ diameter circle of peanut butter is showing at the top. Allow the ball to drip the remaining chocolate back into the pot, while holding it at a slight angle. Place the  ball on a cookie sheet covered with wax paper. Carefully, slightly twist the toothpick between your fingers just a bit to get the pick out of the ball, without touching it! Be sure to start placing the balls at the end of the cookie sheet that is farthest from your pot of chocolate so that you do not drip the chocolate over the finished buckeyes. If you happen to drop one in the pot completely, just use a spoon to fish it out and enjoy! And you can reuse your toothpick, until you accidentally dip one too far and get chocolate on your pick! We leave the toothpick mark in ours, some people don’t.

Chill and store in the refrigerator. Makes about 4-5 dozen, depending on how big you make your balls.

Notes:

* I use regular salted butter but unsalted will work too. You can also use dairy-free margarine like my pal, Heidi and her dairy-free Buckeyes.

* I use regular old Jif or Skippy peanut butter for these. I have never tried natural nut butters and don’t know how they would work. Sun-butter may also work for a nut-free version, but I personally have not tried it. Let me know if you do.

* You could use other chocolate, like Heidi, but semi-sweet chips are standard in this family.

* Paraffin wax – this is the “old” part of the recipe and is what my grandmother and mother before me have always used. This makes the chocolate pretty and shiny and it hardens better than chocolate on it’s own, making it less likely to melt or slide off the balls. Some people may find this disagreeable. Carnauba wax is a common ingredient in candy bars and such. And paraffin wax is what is typically used on fruits and vegetables to make them pretty and shiny. Paraffin is mineral oil in a hardened form. You can find the edible paraffin wax in your large grocery store, often near the canning supplies.

Another option, if the wax bothers you, is to add a couple of tablespoons of vegetable shortening to your chocolate. I personally have never tried this but others have. You could also temper your chocolate (never tried it), or use a chocolate specifically for candy-making, like Wilton’s Candy Melts. Again, haven’t tried it.

* I do not refrigerate my balls prior to dipping and I have never had an issue with them in my 25+ years of making Buckeyes!

What is your must-make holiday treat? or the one that your husband (or children, etc.) insists upon every year?

Posted in Dessert, Holiday | Tagged , , , , , , , , , , , , , , , | 10 Comments »

Meal Plan Monday, December 13, 2010

December 13, 2010 by BeyondRiceandTofu

This week is clean-out the frig and freezer week since we won’t be cooking at home much during the holiday week. I also want a couple of easy meals for the week so that we can focus on other things.

This week’s host for the Gluten Free Menu Swap is Celiac Family and her ingredient is onions. We love onions and garlic here at our house and almost every meal I make contains one or both. This week we’ll be having our usual amount of onions, nothing special. But our two new dishes for the week are both Indian – we love Indian food! Frequently gluten free and easily transformed to vegetarian.

Saag Paneer with Rice – to use up the other half of the block of paneer, part of which was used for last week’s meals.

Tofu Tikka Masala – to use up the block of tofu in the refrigerator. A perfect opportunity to make this dish!

Vegetable Soup – from Fresh from the Vegetarian Slow Cooker (Robin Robertson), a family favorite.

Taco Salad – to finish off the avocados that have been left lonely on the counter.

Spaghetti and Salad – to finish off the salad fixin’s and not leave any vegetables in the crisper, as they will be added to the sauce or salad.

And for leftover night, a little something special. On a whim, I bought a block of Brie, well, not really a whim, I was coerced by the girl at the sample counter at Trader Joe’s. (Ha! I wasn’t really coerced, but it was too tasty to not buy some.) She had topped it with some maple syrup, almonds and dried cranberries and baked it till gooey. Serve with plain rice crackers and green apple slices. And perhaps a glass of wine. Delightful!

Be sure to hop on over to Celiac Family and check out the other meal plans. As well, you can check out OrgJunkie for tons of ideas!

Posted in Meal Plan | 3 Comments »

Holiday Giving

December 12, 2010 by BeyondRiceandTofu

If you’re like me, at this time of year, every day in the mail you receive a request for a donation. They run the gamut, in our case, from the local food bank to environmental causes to our tiny local library. As well, every year we receive requests from a couple of celiac disease organizations and programs.

This year I have already chosen to donate to my favored program, the University of Chicago Celiac Disease Program, through our annual United Way campaign at work. And yes, there are other programs out there but the UCCDC is close to my heart. You see, I was a support group leader in Chicago at the time the program began in 2001. Our group helped to support Dr. Guandalini in whatever way we could. One of our support group board members helped hire Dr. Guandalini’s first Program Director and I can remember when the Program Director’s office was basically a large closet. Eventually I sat on the board and helped out wherever needed, such as co-writing and producing the quarterly newsletter for the program. As well, the Center assisted our support group in whatever way they could.

I also believe in the people involved in the program and the work that they are doing. Dr. Stefano Guandalini was born, raised and educated in Italy, which many of us believe to be a hot-bed of celiac disease awareness and knowledge. His specialty is pediatric diarrheal diseases with a particular emphasis on celiac disease. As founder of the program he works to increase awareness and improve the lives of all of us impacted with celiac disease. He is also a lovely and kind man.

Another of the staff, Dr. Bana Jabri, whom I only met once during my tenure with the program, is a leading researcher in celiac disease. The one time I met her at a board meeting, soon after she became involved with the center, she was explaining the mouse model research that she wished to complete. And that work is underway…thanks to donors such as ourselves. The mouse model will recreate celiac disease in a mouse so that researchers can work to develop vaccines and/or a cure.

In the recent mailing I received from the center, it states:

“we believe we can find a cure for celiac disease in the coming 10-15 years”

Wow. How exciting is that? Wanna know how you can help? Yes, I know you are but one person and may only be able to commit a few dollars to the cause this year, but every little bit counts. I know this for a fact, from working behind the scenes in such an organization. Yes, the big money from wealthy donors is amazing, but the little money counts just as much. Our money is worth just as much as theirs! And if you can’t afford to send a monetary donation this year, do you live near one of the centers? Can you afford some time to assist them with whatever they need? (I know they need it, no matter how much money they have.)

So, be sure to check out the UCCDC website and see if what they are doing speaks to you. There is a lot of great information for the celiac patient on the site. In fact, every year I print out their “Post Diagnosis Follow-Up” sheet and take it to my primary care doctor to get my annual blood work completed.

And know too, that this center, as well as all the others, are there for us, whether you are trying to get diagnosed or need follow-up assistance. Call them if you have a question or need some information for you or your doctor – or a friend – anyone, really. That is what they are there for! The UCCDC has an information hotline that you can call at 773-702-7593.

I know times are tough and gift-giving is down but please consider one of these organizations as a recipient of how ever much you can give. It benefits us all.

Other programs for you to consider:

Celiac Disease Center at Columbia University (Dr. Peter Green)

The University of Maryland Center for Celiac Research (Dr. Alessio Fasano, a former student of Dr. Guandalini’s)

Celiac Disease Center at Beth Israel Deaconess Medical Center

Wm. K. Warren Medical Research Center for Celiac Disease at University of California at San Diego

The Children’s Hospital of Philadelphia Center for Celiac Disease

National Foundation for Celiac Awareness (NFCA) – advocacy

Please let me know if I have missed any!

Posted in General | Tagged , , , , , , , , , , | 2 Comments »

Healthy Alfredo?

December 8, 2010 by BeyondRiceandTofu

Is there such a  thing as healthy pasta with Alfredo sauce? Perhaps not, but you can’t blame me for trying!

You see, Alfredo sauce is a craving of mine. And I got the craving the other week. Unfortunately I had no Alfredo sauce in the house and I am not one to make it from scratch either. In fact, out of the jar is what makes it so comforting to me, I don’t have to do too much!!

So last week I bought a jar of Classico Roasted Garlic Alfredo sauce. (It says Gluten Free on the label!) And then I got to feeling under the weather and so I *really* wanted carbs and cheese, and lots of it! And this is what I ended up with…

Alfredo Vegetable Pasta

Alfredo Vegetable Pasta

an original from Beyond Rice and Tofu

1 pound of pasta, gluten free *

1 – 15 oz jar Classico Alfredo sauce, check the label

1 – 15 oz can artichoke hearts in water, chopped

8 oz frozen spinach

1 cup sun-dried tomatoes, not in oil, chopped

1/4 – 1/2 cup vegetable broth, as needed to thin

1 – 15 oz can white beans, drained (or garbanzos, cooked chicken or shrimp*)

a few Kalamata olives, sliced

fresh basil, torn

Cook pasta. For gluten free pasta, use lots of water in a large pot. And stir frequently to prevent it from sticking together.

Empty contents of sauce into a medium saucepan. Add artichoke hearts, spinach and tomatoes and stir to combine. (You can add the spinach still frozen like I did.) Add broth as needed to thin slightly.  Add beans and just cook till beans are heated through.

Drain pasta. Place in serving bowls and stir in some sauce. * Top with olives and basil. Enjoy!

Notes:

* My favorite pasta is Trader Joe’s brand, which is the same as Tinkyada pasta.

* I have been eating a bit of meat or fish here or there to bump up my perennially low B-12 levels. I added some cooked (frozen) shrimp to mine.

* Keep leftover cooked pasta and sauce separate. Reheat pasta in a covered bowl with a teaspoon or two of water in the microwave. Reheat sauce separately and then combine as desired.

Posted in Pasta, Quick | Tagged , , , , , , , , , , | 8 Comments »

Meal Plan Monday, December 6, 2010

December 6, 2010 by BeyondRiceandTofu

Last week I managed to get sick with something, not really sure what, but boy was I pooped and yucky. Comfort food was definitely in order. And coming home from work early to snooze and sit on the couch all evening wrapped up in a blanket.

And so it was fortuitous, that just last week I happened upon some new-to-me gluten free canned soups at Whole Foods. Gluten Free Cafe soups from Health Valley. I was so grateful that I had picked up a couple of cans. It was wonderful to have some canned chicken noodle soup to eat while feeling sick. (I am not the vegetarian in the family, remember?) My husband was grateful as well, he just (lovingly) dumped it in a bowl for me and heated it up! They also have a cream of mushroom soup and a veggie noodle.

I liked the chicken noodle soup. To my sickly taste buds, it tasted good. There were plenty of noodles,veggies and broth and a few chunks of chicken. The chicken was a little bit hard but it all still tasted good to me. Have any of you tasted it yet? Did you like it? I have yet to try the veggie noodle and cream of mushroom.

I often enjoy tea when I am sick too and luckily the Celestial Seasonings seasonal teas are out! Be sure to read the boxes as only a couple of them are gluten free. My two favorites are Candy Cane Lane and Nutcracker Sweet. I will be buying more this week and stocking up because they will be gone after the holidays! Here is a snack I had this weekend with some treats from Katz Gluten Free. (A full review of Katz products will be coming soon, once I can make my way through all their goodies!)

Despite feeling crappy most of the week, I did cook some and I owe you some recipes and reviews!

This week’s Gluten Free Menu Swap is being hosted by Wend at Celiacs in the House and the theme is mushrooms. (Her mushroom hater is gone for the week.) I am not a huge fan of mushrooms but my husband is, so I will include them periodically.

As for this week, this is what I am up to:

Stir-fried Tofu ad Vegetables with Miso Sauce and rice – new-to-us recipe from Fat Free Vegan with mushrooms – she has great tofu recipes!

Matar Paneer and rice – a favorite!

Vegetarian Tortilla Soup from Stephanie over at A Year of Slow-Cooking. I’ll probably make a salad or corn muffins to go along side.

And then I am going to try my hand at Pupusas. Many folks have made them and so I am taking my inspiration from here, here and here. And I will make Diane’s Spicy Slaw. I can’t wait! They will most likely be filled with black bean something-or-other.

I also have to make something for my husband’s holiday potluck at work and so I will be making Glutenfreeda’s Wild Rice Stuffing with Hazelnuts and Cranberries. This has become our go-to dressing for Thanksgiving and the holidays. It also travels well, heating up in a crockpot easily. I took it to my office Thanksgiving potluck a few weeks ago.

As for dessert, I have been eying Elana’s Vegan Mexican Chocolate Ice Cream…and I just might have to make some holiday cookies or candies too!

Have a great week!

Posted in Meal Plan | Tagged , , , , | 4 Comments »

Meal Plan Monday, November 29, 2010

November 29, 2010 by BeyondRiceandTofu

Well, we’re back from our annual Thanksgiving cross-country trek…

Somewhere near Weatherford, Texas, only hours into our 22 hour journey.

The two pups (yellow and chocolate), curled up for the long drive.

So, we have an empty fridge, which means a clean slate. And I have a couple of new cookbooks! I recently tested a wonderfully delicious recipe for Michael over at Herbivoracious and I won two cookbooks for doing so! (I will share more with you once his book is ready to come out.) I ended up choosing A Fistful of Lentils and The Ultimate Rice Cooker Cookbook. I have also been reading my way, albeit slowly, through Gluten Free Girl and the Chef. And I am still cooking my way through a Vegetarian Planet. So much inspiration!

I wrote up my meal plan this evening without even checking to see what this week’s theme was for the Gluten Free Menu Swap, but it is sweet potatoes. Check out the other menu’s over at Gluten Free Goodness, who is hosting this week. I didn’t have any sweet potatoes on my menu, but I noticed this a little bit ago from Book of Yum and it sounds delicious! I just might have to add it…

For this week, plus a little more…

Chickpeas in Tomato, Ginger and Garlic Sauce with Basmati rice – one of our family favorites that I haven’t made in a long time. From a well-worn cookbook, Indian Vegetarian Cooking from an American Kitchen.

Tomato Lentil Soup from Vegetarian Planet by Didi Emmons, new to us.

Pasta Alfredo with chickpeas, artichoke hearts, sun-dried tomatoes, etc. and salad – this is a make it up as I go along deal. I am craving Alfredo sauce. I might put some chicken or shrimp in mine.

Black Rice with Chickpeas, Bok Choy and Tamari Sauce from Gluten Free Girl and The Chef’s new cookbook. This will be the first recipe I have tried from their cookbook (which isn’t very vegetarian friendly unfortunately).

Thai Coconut Soup from Vegetarian Planet by Didi Emmons with salad or leftover rice.

And maybe, Book of Yum’s Mexican Vegan Sweet Potato Black Bean Hash.

I have also been eyeing these Salt and Vinegar Chickpeas. I love salt and vinegar potato chips and I love chickpeas, so this sounds right up my alley!

What are you cooking up this week?

Posted in Meal Plan | Tagged , , , , | 7 Comments »

« Newer Posts - Older Posts »