It’s time for another retroactive week of menus! Why a retroactive menu plan? Well, I love checking out other bloggers’ menu plans for the week, getting inspiration (or just getting hungry) and, when I have a good-energy week where I cook a fair number of meals, I want to share my menus with others so they can hopefully be inspired. But because I never know how my energy will fare from one week to the next, planning a week into the future is a potential set-up to feel like a failure. In contrast, retroactive menu plans are a celebration!
I will be linking this post to the giant Monday menu compendium over at I’m an Organizing Junkie, which links to over 300 bloggers and their menus for the week, and also to the ever-inspiring Gluten-Free Menu Swap, hosted this week at The Lilac Kitchen and headquartered right now at GF Goodness.
And now, a week’s worth of gluten-free and mostly vegan eating, with links to recipes and photos galore!
Red chard sauteed with raisins and pine nuts
Red quinoa pilaf with balsamic oyster mushrooms
Monday, dessert: Pomegranate seeds (The key to no mess: cut pomegranate in half, then immerse in a large bowl of lukewarm water. Pull the seeds out of the fruit under water. The seeds sink to the bottom, all the inedible bits float to the top!)
Sweet mochi pancakes with Bonne Maman four fruits berry jam
Wednesday, dinner: Leftovers!
Trader Joe’s chili-cheese tamales (*Not GF! Made in a plant that processes wheat! Careful!)
Unabashedly Fake Fatiguer’s Mole Beans
Pulled-from-the-freezer’s-depths homemade tomatillo salsa
Mochi pancakes with sesame oil and scallions
Stir-fried green beans with garlic, ginger, and vegetarian “oyster” sauce
Sauteed eggplant with red miso dressing
Saturday, dinner: Chile verde tofu and plaintain burritos and tacos from the Little Chihuahua, our new favorite burrito joint
Veganomicon corn pudding (recipe is Vcon p. 151, link is to photo & post)
Mini-trial run for Thanksgiving of Celery Root and Pumpkin Gratin with Walnut-Thyme Streusel (used Mariposa Baking Co. GF bread crumbs and the vegan cream invented for this recipe)
Mustard greens and turnip greens with a sauce made from Maille tarragon mustard and lime juice
Bonus recipes: Wondering what to do with all the cabbage left over from making the colcannon? Use the green cabbage to make silky Que Sera Cabbage Salad (that’s what I just did) and use the red cabbage to make perfect-for-Fall Sweet and Sour Red Cabbage (that’s what I’m making tomorrow night!) (This last link goes to my account on Group Recipes, just so you know the recipe is time-tested and In My Box approved!)