Gluten-Free Menus: January 14

This week I'm participating in the the Gluten-Free Menu Swap hosted by Natalie at Gluten-Free Mommy. The Science Teacher and I have decided to aim for 3-4 vegetarian meals each week in the new year. We eat pretty healthily normally, but, after reading The Omnivore's Dilemma, we both want to try to eat more responsibly as well. For us, this means buying more locally-produced meat and veggies. Finding the ingredients for our meals isn't terribly difficult; we're lucky enough in Vermont to live a near great co-op and farms that produce eggs, all varieties of meat, dairy products, and even some vegetables through the winter. Finding the cash to finance our localvore idyll is something else--good food is a luxury. In this month's Wired, the "Infoporn" section contains a graph that shows where the calories, sugar, cost are in your grocery store. Unsurprisingly, veggies are high in one of those categories and pretty low in the others. I'm sure organic meat would show a similar result if they included such a section. That's where eating less of higher quality meat comes in. For our adventures in vegetarianism, I checked out Vegan Planet from our local library for some inspiration that doesn't involve plain ol' beans and rice.

Sunday: Salmon Cakes (I use canned salmon) and salad
Monday: Three-Way Sesame Coated Tofu (that would be sesame seeds, tahini, and sesame oil), stir-fried broccoli, brown rice (courtesy of Vegan Planet)
Tuesday: Cottage Pie
Wednesday: Artichoke and Chickpea Stew (courtesy of Vegan Planet)
Thursday: Cottage Pie leftovers
Friday: Artichoke and Chickpea Stew leftovers