Nothing much to say this week. I’m feeling kind of blue, and I just want to get my menu posted. There are so many things I’ve been cooking that I want to tell you about, but I’ve been busy with financial woes and pre-grad-school stuff so I’ll have to get to them when I can.
I hope this week’s menu isn’t overly ambitious. It has a lot of stuff I’ve made before, so that should make things easier. This week’s Gluten Free Menu Swap is hosted by Angela of Angela’s Kitchen with the theme of celebrations. I wish I were feeling more celebratory right now. Sorry! My favorite celebration that has been chronicled on my blog is the first, extremely ambitious vegan, gluten-free Thanksgiving that I hosted for family and friends. I love parties and dinners and celebrations! It just happens that this week I am cooking for one, and I’m not feeling too festive about it.
I hope everyone has a fantastic week of cooking! For the ultimate Menu Plan Monday round-up, check out the giant compendium over at OrgJunkie.
Mish-mash bowl with quinoa, steamed kale, avocado, sweet potato, grated carrots, radishes, cashews, sunflower seeds, flax oil, nori, and tahini sauce
Coconut curry noodles
Shopping list 1: Broccoli, tofu, frozen corn, frozen edamame, tomato, scallions, escarole, 5 oz. spinach, 2 avocados, grapefruit, tempeh
Shopping list 2: Sweet potato, radishes, kale, 1 C. shallots, 4 C. arugula, carrots, 1 C. mushrooms, coconut milk?