Vegetarian, Gluten-Free Roundup: Food to Warm You Up

I spend a lot, a lot, of time on the internet looking at recipes. Working on the assumption that you’re here to find gluten-free, vegetarian recipes, I thought I’d share a roundup of recipes that catch my eye each week. Be sure to click the links to see the recipes.

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

Gluten Free Gourmand shared One Step Sourdough Bread

Simply Quinoa shared Ginger-Scallion Egg Drop Zucchini Noodle Soup

Vegan Richa shared Vegan Thai Pizza

Gluten Free SCD and Veggie shared Stove Top Vegetable French Cassoulet

Vegan in the Freezer shared Slow Cooker Exotic Mushroom Soup

The Clean Dish shared Bailey’s Mousse au Chocolat

Gluten Free Canteen shared Cherry Chocolate Whoopie Do’s

The Baking Beauties shared Mini Pavlova

Heather Christo shared a Plum Vodka Spritzer

Grilled Jicama with Chimichurri

Grilled Jicama with Chimichurri | Wheat-Free Meat-Free

I first heard about grilling jicama from a clerk at the grocery store. The person in front of me had a jicama, and he suggested they try grilling it. Mental note made. It just took me a while to figure out what else to serve with it.

Chopping Chimichurri Ingredients | Wheat-Free Meat-Free

Mixing Chimichurri Ingredients | Wheat-Free Meat-Free

  • 2 cloves garlic
  • ½ cup fresh parsley leaves
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon white wine vinegar
  • ¼ cup extra virgin olive oil
  • salt
  • 1¼ pounds jicama, peeled, cut in ¼-inch slices
  1. Roughly chop the garlic. Set the parsley with the garlic on the cutting board and continue chopping. Once the parsley is roughly chopped, add the crushed red pepper flakes. Continue chopping until everything is finely chopped. Put the parsley, garlic, and crushed red pepper in a medium bowl. Add the vinegar, oil, and a pinch of salt. Stir until incorporated. Set aside.
  2. Heat a grill over high heat. After a few minutes, set the jicama directly over the flames. Grill for 5-7 minutes, until blackened marks form. Flip and grill another 5-7 minutes. Repeat with remaining jicama. Serve with the chimichurri drizzled over the top and extra set out for dipping.

Serves 4-6

Making Grilled Jicama | Wheat-Free Meat-Free

I have a gas grill on my stovetop. Obviously the amount of heat it puts out is going to vary from other grills. Think of my times as a rough guideline. You may need to grill for more or less time. The main point is to get some searing.

The chimichurri can be made 1-2 hours in advance to let the flavors meld.

This recipe is being shared in Allergy Free Wednesdays, Gluten Free Wednesdays, and Gluten Free Fridays.

Vegetarian, Gluten-Free Roundup: Soup, Salad, Sandwich

I spend a lot, a lot, of time on the internet looking at recipes. Working on the assumption that you’re here to find gluten-free, vegetarian recipes, I thought I’d share a roundup of recipes that catch my eye each week. Be sure to click the links to see the recipes.

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

Gluten Free on a Shoestring shared Glazed Chocolate Biscuit Donuts

Vegan Richa shared Lentil Bread

In Johnna’s Kitchen shared a Shaved Brussels Sprouts and Pecorino Salad

Ricki Heller shared Smoky Split Pea Soup

The Gluten Free Homestead shared Cauliflower Flatbreads

The Healthy Apple shared a Red Quinoa Buddha Bowl

Will Frolic for Food shared Szechuan Miso Bok Choy Soup with Tangerine

Vegetarian Gastronomy shared Potato Fritter Sliders with Chipotle Aioli

Gluten Free Easily shared Salted Caramel Shortbread Brownies

Unconventional Baker shared Vegan Profiteroles

Dolmas (Stuffed Grape Leaves)

Dolma (Stuffed Grape Leaves) | Wheat-Free Meat-Free

I’ve long loved the Greek version of dolmas (frequently called dolmades), which usually include meat and are served hot. This version is more in a Turkish vein. These are meant to be served cold as an appetizer. They’d be great as part of an appetizer spread.

Preparing Dolma Filling | Wheat-Free Meat-Free

  • 3 cloves garlic, minced
  • olive oil
  • ½ cup white basmati rice
  • 3 tablespoons pine nuts, chopped
  • 1¼ cups vegetable broth
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons finely chopped fresh mint
  • 16 grape leaves
  • extra virgin olive oil (for garnish)
  • lemon wedges (for garnish)
  1. Heat a small-medium pot over medium heat. Lightly coat the pot with oil. Add the garlic and cook for 1 minute. Add the rice, pine nuts, and vegetable broth. Cover and bring to a boil, then reduce the heat to low and let cook for 20 minutes, until all the liquid is absorbed. Fluff the rice. Set the lid slightly askew and let sit for 5 minutes.
  2. Stir the herbs into the rice until thoroughly combined. Lay out a grape leaf. Spoon two tablespoons of filling close to the stem side of the leaf. Tightly pull the bottom of the leaf up and over the filling. Fold in the sides, and continue rolling till the end of the leaf. Repeat with remaining leaves.
  3. Place in the refrigerator to chill for 1 hour. To serve, set on a serving platter and lightly drizzle with extra virgin olive oil and fresh lemon juice.

Serves 6

Rolling Dolma | Wheat-Free Meat-Free

Dolma as an Appetizer | Wheat-Free Meat-Free

Look for grape leaves in the Mediterranean and/or Middle Eastern section of your grocery store. Or sometimes they hang out with the pickles. They always seem to be really tightly packed in jars. You will probably tear some trying to remove them from the jar. I have no advice for how to avoid that. Sorry.

This recipe is being shared in Allergy Free Wednesday, Gluten Free Wednesdays, and Gluten Free Fridays.

Vegetarian, Gluten-Free Roundup: Surprise! Chocolate!

I spend a lot, a lot, of time on the internet looking at recipes. Working on the assumption that you’re here to find gluten-free, vegetarian recipes, I thought I’d share a roundup of recipes that catch my eye each week. Be sure to click the links to see the recipes.

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

Will Frolic for Food shared Hemp Za’atar Sorghum Crackers with Parsley Hummus

Avocado Pesto shared Vegan Buffalo Crumble Salad

Spabettie shared Her Mom’s Red Chicken

Heather Christo shared Beet Merlot Risotto

Simply Quinoa shared Warm Lentil and Mushroom Quinoa Bowls

Tasty Yummies shared Butternut Squash Noodles with Harissa Cashew Cream and Crispy Brussels Sprout Chips

Ginger Lemon Girl shared A Small Mess o’ Collard Greens

She Let Them Eat Cake shared Vegan Strawberry and Chocolate Cheesecake Cups

In Johnna’s Kitchen shared The Ultimate Chocolate Birthday Cake

Gluten Free Canteen shared Dark Chocolate Raspberry Cupcakes

Ricki Heller shared Vegan Chocolate Berry Swirl Cheesecake

Disclaimer 1: Many of the links on this site are affiliate links. That means that if you click through from my link and buy the linked-to product, or sign up for the linked-to service, I receive a commission. For example, if you click through to Amazon via one of my links, I receive a commission of approximately 7% for any product you purchase.


Disclaimer 2: I am not a medical professional, and the information contained on this site is not medical advice. It is your responsibility to check the foods you eat to make sure that they are safe for you. If you're considering any dietary changes, it's probably a good idea to speak with your physician.


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