• Whenever I plan my menu for the week, it always makes for a great week. The satisfaction that I feel from being organized when it comes to what we’re going to eat for the week seems to spill over into everything else I do. Always a good thing!

    Here’s what this weeks’ menu consists of:

    Sunday
    Asian Twist Tofu
    Jasmine Rice
    Fresh Corn
    Green Salad & Balsamic Dressing

    Monday
    Red Vegetable Curry with Sweet Potatoes, Yellow Squash, Broccoli, Carrots, Peapods, & Cilantro
    Jasmine Rice

    Tuesday
    TALT Sandwich (Tempeh Bacon-avocado-lettuce-tomato)
    Bob’s Red Mill Hearty Grain bread
    Spicy Sweet Potato Fries
    Coleslaw

    Wednesday
    Pizza with carmelized onions, sundried tomatoes, and soy cheese (Follow Your Heart)
    Green Salad & Balsamic Dressing

    Thursday
    Brown Rice Sushi Bowl with Tofu, Avocado, Peapods, Mushrooms, Broccoli, Red Pepper

    Friday
    Black Bean Chili
    Green Salad & Balsamic Dressing
    Homemade Gluten free Cornbread

    Saturday
    Vietnamese Summer Rolls with Peanut Sauce
    Bun with Tofu & Vietnamese dressing

    So, what are you eating this week? Even if you don’t have a whole weeks’ worth of menus planned, I’d love to hear what your cooking plans are for a meal or two.

    ~Ellen
    • aTxVegn

      Hi, Ellen! Your meal plan looks wonderful. Since I work fulltime, I usually just eat peasant meals during the week – rice, beans, and steamed veggies.

      Thanks for your very kind comment on my blog. I wanted to answer your questions. We get fresh tortillas at our local markets everyday. I’ve checked the ingredients and as best I can tell (there are a few preservatives), they are gluten free and vegan. I doubt they are made in a gf facility though. I don’t know if I’ll ever make my own since I can get 3 dozen for a dollar!

      I don’t know why Chef Bayless uses dried peppers. My guess is that they are easier to find and they are everywhere in Mexico, so maybe it is a real traditional recipe. It’s super easy to cut the peppers up and toast them in a frying pan.

      I’m also soy intolerant and I really miss tofu. I will be looking to your blog for inspiration too!

      Thanks again,
      Diann

    • I Am Gluten Free

      Hi Diann,

      Thanks for answering so quickly. I don’t blame you for not making the tortillas, though if you’ve never done it, try it at least once. I’ve found a particular cornmeal that I favor. It’s made by a company called PAN. I posted about it sometime in the last month. The difference between corn tortillas made with PAN cornmeal and the other kind I’ve gotten at a local Hispanic market is huge. They’re markedly different and better. Drool-worthy, actually!

      I will try and find a recipe to replicate your Mexican meal (the one I asked you about). It looks sensational!

      So sorry to hear about your soy intolerance. From the sound of your blog, you’ve done a pretty darn good job of making up for it with other ingredients!

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