Keen for Quinoa

NOTICE: I am taking next week off. Delivered Dish of the Week returns for Thanksgiving.

Yesterday I spent the afternoon with a family who is going gluten- and dairy-free for behavioral/medical reasons. I showed them 4 easy ways to eat quinoa: plain like rice; hot cereal w/ soy milk & raisins; in a tabbouleh-like vegetable salad dressed w/ vinaigrette; and mixed with roasted butternut squash & apples. We also pureed silken tofu, white beans, herbs & garlic to make a dairy-free creamy ricotta-like sauce that is works well in gluten-free lasagna and moussaka.

This weekend, for the 4th year in a row, I am serving as executive chef for a church auction event. Many volunteers and I will cook a Caribbean-themed dinner for 175 people! As usual, the menu is primarily vegetarian (with one meat course) and gluten-free! See menu on next post.

THIS WEEK’S MENU

Nov  7 – 13

1) Pumpkin & White Bean Soup. Vegan and gluten-free. You knew pumpkin was coming. Cumin & coriander will dominate seasoning of this pureed soup. Sprinkle with roast pepitas. I don’t usually puree soups, but I got a new immersion blender!  :^) Btw, this is a very low-fat high fiber dish.

2) Spicy Cactus & Rice Salad w/ Lime & Cilantro Dressing. Vegan and gluten-free. Spicy pickled nopalitos come in jars or cans in the Hispanic aisle. Think pickled green beans. Celery & purple cabbage will add crunch.

Nov  14 – 20   ON VACATION
No deliveries this week!!

Nov  21 – 27  THANKSGIVING

1) Sauteed Collards w/ Cranberries & Red Peppers. Vegan and gluten-free. Nothing like traditional southern collards which are cooked (usually with ham or bacon) til very soft, this very lightly braised dish preserves the firm texture, deep green color and nutrients of this Super Food vegetable from the immune-boosting cabbage family. Pretty red Craisins and bell peppers add the perfect sweet piquant flavor to contrast and complement.

2) Lemony Quinoa & Lentils. Vegan and gluten-free. A nice light side dish that pleases vegetarians at your table, as well as being a gluten-free, more nutritious companion/alternative to heavy bread-based stuffing. And, you don’t have to warm it up.

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