Menu Swap: November 3rd

I’m feeling kind of rotten today but I decided that my intended recipes for the week with the great ingredient - greens - could hardly be passable; thank you Angela! When Phillip and I went to the farmer’s market Saturday, I spoke with a woman who owns an international specialty store which is more leaning towards Indian. In fact, she prepared Indian food right then and there. Unfortunately, I was unable to sample her delicious cuisine due to the buttermilk and yogurt added in; however, she took down my information and will send me flyers when she has fresh products like bitter gourd, taro root, and CURRY LEAVES. I finally got my curry leaves; fresh curry leaves at that. I thanked her so much and she just laughed adorably so.

Tonight I had Shukto for my stomach’s sake and I forgot the delicious bitterness of bitter melon in combination with the soft succulence of taro root. Gosh I love my taro root. I love my bitter gourd too but I’m trying not to use it all immediately, even though I did cross a number of recipes involving both vegetables. Same goes with the curry leaves. I’m struggling to not make Indian food all week but due to the presence of the curry leaves, it’s proving to be quite difficult…well not really. I like variety in my food so that’s why I always venture towards a different cuisine each day of the week. Most happen to be Asian since those flavors aren’t easy to cross in restaurants ala gluten free. Speaking of new cuisine, Phillip is now possessed with Filipino food since he sampled his first taste at this takeout place at the farmer’s market. I now have to cook Chicken and Pork Adobo, which is hardly much effort, in addition to Placit, a somewhat stir-fry rice noodle, which I can eat if I use my Braggs or gluten free soy sauce.

Speaking of gluten free ‘soy’, I had to make my own soy bean paste for the Korean recipe below due to the commercial paste involving wheat flour. Go figure that one. Then again, I wasn’t surprised and it wasn’t extremely complicated anyway. I’ll explain that in my recipe as I go along.

And on a final note, you probably think I’m nuts when I state “gluten free seitan”. For starters, I’m confessing to it being an oxymoron. It’s not really made from wheat gluten because of the obvious but I’m attempting to make a more nutritious substitute for the gluten free vegans. After all, wheat meat is simply dough. How much nutrition is really in that stuff? This menu swap is also being introduced to Org Junkie's Menu Swap Monday! I'm so excited!

Week of November 3rd
Dinner
Broiled Catfish with Chermoula & Saffron Orange Rice
Doenjang Chigae - Korean Tofu Vegetable Stew
Pabo Afritada with Filipino Chopsuey - Filipino

Lunch
Asian Yam Salad

Baked Goods
Gingerbread Snack Bars
Gluten Free - yes - seitan. You’ll seee…