A “thank goodness for rice” gluten-free, vegan Menu Plan Monday

I try not to eat too much of any one food. And I especially try with something like rice, which has nutrients and good stuff in it but is essentially an empty carb and, according to my CFS specialist, is an inflammatory evil that I should cut out of my diet. But, as I said to the CFS specialist with the vendetta against rice, “If I don’t eat rice, what will I eat?” Upon learning that I’m a gluten-free vegetarian even he was a little stumped about that one.

So this week we are throwing carbs and vendettas and nutrient profiles to the wind, and just thanking our lucky stars that there is something out there that is hot, filling, chewy, delicious, easy to make (pop it in the rice steamer and go), and goes well with everything. Not to mention those geniuses over at Tinkyada have figured out how to mold it into noodles whose texture would break your heart, noodles that I actually prefer over wheat noodles any day.

So rev your rice steamer and let’s get started on another retroactive weekly menu plan, suitable for those who eschew gluten in all forms as well as animal products of any kind. For more menu plan inspiration, check out the huge Menu Plan Monday compendium over at Organizing Junkie. For more gluten-free menu plan madness, pay a visit to Lilac Kitchen, who is hosting this week’s Gluten-Free Menu Swap.

Monday:
Deborah Madison tofu cooked in coconut oil
Kale with kale sauce
Brown basmati rice

Tuesday:
Stir-fry of cabbage, bok choy, carrots, broccoli, red onion, and cashews
White jasmine rice

Wednesday:
Tinkyada rice spiral pasta with vegan pesto, roasted summer squash and red onions, heirloom tomatoes
Green salad with tomatoes, carrots, and cucumbers

Thursday:
Rice salad made from leftover rice, carrot, tomato, lettuce, gypsy pepper, purple basil, and red onion, dressed in olive oil and lemon juice

Friday:
Sloppy sushi rolls with grilled asparagus and marinated, pan-fried tofu (previously frozen for a hearty texture)

Saturday:
GF vegan lasagna with chard, beet greens, and kale
Green salad with tomatoes, carrots, and cucumbers
Fruit crisp with peaches and blueberries

Sunday:
Chile verde tofu burritos from Little Chihuahua

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