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 