Cabbage Leaf Wraps (Fresh cabbage leaves stuffed with quinoa, fresh tomato, cucumber, olives, avocado and dressing)
Biscuits and gravy. This will be experimental. We had always eaten a mushroom gravy that we made ourselves before, but I’m making some substitutions. The biscuits will be the same, but I will substitute a gluten free mix for the flour (I really need to play around with different mixes and flours sometime.) Here is the original recipe with modifications. I’ eager to see how it tastes.
1/8 cup cashews (Substitute with raw sunflower seeds)
1/8 cup flour (Substitute with any gluten free flour – rice, a mix, millet, etc. I think I’m going to try garbanzo bean flour.)
1 can mushrooms
1 cup (approx) milk (Rice milk for us, but any will do)
1 pinch onion powder
1 pinch chicken seasoning
1 pinch garlic powder
1 pinch salt
Mix in blender and heat in a saucepan on stove.
Messy Janes with Lentils and steamed cabbage
Pintos and Sweet Potatoes, squash, broccoli
Pasta with tomato sauce
Portobella Mushroom scrambled eggs and fried potatoes – I have been craving scrambled eggs or scrambled tofu or something of the sort lately, but I can’t have either, so I’m going to try to create it the best I can. I will try to see what I can do with a portobella mushroom. I’m not sure what technique I’ll use yet, but I’ll let you know what I come up with.
Split Peas and cornbread with veggie
Oatmeal and fruit