Gluten Free 2 nights in a Row!

My friend, Sue, follows a low fat, gluten free diet. Sometimes when I'm making supper I think, "Sue could eat this." That's what happened on Wednesday, so I phoned her at work and said, "I think you should come over for supper." The rest of her family was away, so she did.
We had a simple meal of mashed potatoes, mashed yams, mushroom miso gravy, spinach salad and tofu cutlets (chicken for the meat eaters.)
I recently learned that if you freeze tofu (in the package), then thaw it and press out the excess water, it soaks up a marinade beautifully and has a bit of a drier texture, which is more palatable for some people.  I tried this technique with the tofu cutlets. It worked beautifully.

Tofu Cutlets 
1 lb of tofu - frozen, thawed and drained (or use 1 lb of firm tofu, drained)
1/3 cup tamari sauce

Slice the tofu 1/2 inch thick and marinate for 2 hours in the tamari.

Dip each slice in:
olive oil
Then roll in a mixture of:
1 c. gluten free chick pea flour mix (or 1/2 cup cracker crumbs and 1/2 cup ww flour if gluten isn't an issue)
1 tsp. salt
1 tsp. garlic powder

2 tsp. parsley flakes
1/2 tsp. turmeric

Brush a cookie sheet with oil.

Lay the tofu on the cookie sheet at bake at 400 for 15 minutes on each side.

They get really crispy. Mmm.

They can be served with your favourite salsa or sauce if you like.

Well, that was Wednesday....

Then came Thursday...

I went into the cupboard looking for ingredients to make something with an Indian flare, but I opted for the simplest meal on the face of the earth.

Rice and Lentils 

Saute:

1 onion, diced

1 Tbsp garlic, minced

1 Tbsp olive oil

Add:

1 cup brown rice

1 cup lentils

4 cups veggie broth

1 bayleaf

simmer for 1 hour, until rice and lentils are cooked.
Add some colourful veggies, and you've got a completely nutritious meal.

So, there it is.
It is so easy to cater a vegan diet to a gluten free diet.