Vegetarian, Gluten-Free Roundup: Comforting Winter Goodies

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:

Green Gourmet Giraffe shared Beetroot and Lentil Salad

The Healthy Apple shared Mini Sunflower Seed Cranberry Balls

Spabettie shared Crinkle Nachos Blanco with Sriracha Peach Queso

Gluten Free SCD and Veggie shared Brussels Sprouts with Chestnuts, Red Onion, and Mushrooms

Ricki Heller shared Quick and Easy Curried Cabbage

Gluten Free Mama shared Red Velvet Cream Cheese Swirl Brownies

Plantain Stuffed Poblanos with Slaw and Chipotle Cream

Plantain Stuffed Poblano Peppers

Another recipe inspired by a dish at a local restaurant.

  • salt
  • 1/4 cup water
  • 2 medium-large plantains (3/4 pound)
  • 4 poblano peppers, stems trimmed
  • 1 tablespoon virgin coconut oil
  • 8 cloves garlic, minced
  • 1/3 cup orange juice
  • 2 tablespoons diced chipotles in adobo
  • 4 tablespoons Mexican crema
  • 1/5 pound red cabbage, thinly shredded
  • 1/5 pound jicama, cut into matchsticks
  • lime wedges (for garnish)
  • chopped fresh cilantro (for garnish)

Prepping Poblanos and Plantains

  1. Preheat the oven to 400°F. Fill a medium pot halfway full with water and liberally salt. Pour the 1/4 cup water into an 8×8-inch casserole dish.
  2. Cut the ends off of the plantains. Make a shallow slice through the peel the length of each plantain. Cut into 1-inch segments, then remove the peel. Place in the pot of water. Cover and set over high heat. Once boiling, reduce heat to low and simmer for 20 minutes, until the plantains are soft. Drain.
  3. Meanwhile, remove approximately 1/3 of each poblano in a lengthwise section. Remove and discard any seeds and membranes. Set the cut-off section aside. Place the poblanos in the casserole dish, cut side down. Put in the oven and roast for 15 minutes, until the peppers are softened. Remove and drain any excess water from the dish (if there is any). Let the peppers cool.
  4. Meanwhile, finely dice the leftover poblano pieces. Heat a medium skillet over medium heat, add the coconut oil. Once melted add the poblanos and garlic. Cook for 3 minutes until softened, but not browned. Remove from the heat and set aside.
  5. Put the drained plantains in a food processor. Add a pinch of salt and the orange juice. Pulse until a smooth paste forms. Spoon into a medium bowl and add the diced pepper/garlic mixture. Stir until combined. Fill each of the poblanos with the plantain mixture. Arrange the peppers in the casserole dish. Return to the oven for 20 minutes.
  6. Mix the chipotles and crema in a small bowl. Mix the cabbage and jicama in a medium bowl.
  7. Serve the poblanos with the slaw on the side and the chipotle cream drizzled on top. Garnish with the lime wedges and chopped cilantro.

Serves 4

Finishing Poblanos and Slaw

The chipotle cream packs a bit of a kick. If you don’t like spicy food you can switch one tablespoon of chipotles for one tablespoon of the crema. Or skip the chipotles altogether and just use crema. If you can’t find crema you can substitute sour cream, but thin it with a little water.

Sometimes woody sections of the plantain peel won’t peel off easily. Trim those off with a knife.

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

Vegetarian, Gluten-Free Roundup: Pops of Green and 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:

Ricki Heller shared Cashew Bircher Muesli with Apples and Dried Cranberries

Vegetarian Mamma shared Broccoli and Bread Crumbs

Vegetarian Gastronomy shared Crispy Mushroom Avocado Sandwich with Chipotle Green Onion Aioli

Fork and Beans share Falafel Collard Wraps

Gluten Free Easily shared Paleo Chocolate Coconut Hazelnut Cookies

No Gluten, No Problem shared Chocolate Hazelnut Pavlova

Spiced Peanut Butter Banana Bread

Gluten-Free Spiced Peanut Butter Banana Bread

I wasn’t feeling very inspired so I asked Mike to check out my ideas list. He got all the way down to Item #4 (Peanut Butter Banana Bread) and declared the search over.

  • ½ cup millet flour
  • ½ cup sorghum flour
  • ¼ cup coconut flour
  • ¼ cup tapioca starch
  • ¼ teaspoon xanthan gum
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1 large egg
  • 2 cups mashed ripe banana (4-5 bananas)
  • ½ cup unsweetened soymilk
  • ½ cup peanut butter
  • ½ cup brown sugar
  1. Preheat the oven to 350ºF. Lightly grease a loaf pan.
  2. Whisk all the flours, starch, xanthan gum, baking powder, salt, and spices in a medium bowl until thoroughly combined. Lightly beat the egg in a large bowl. Stir in the banana, soymilk, peanut butter and sugar until thoroughly combined.
  3. Add the dry mixture to the wet mixture. Stir until thoroughly combined. Spoon into the prepared loaf pan.
  4. Place in the oven and bake around 70 minutes, until a toothpick inserted in the middle comes out clean. Remove and allow to cool slightly, then run a knife around the edges of the pan and turn the bread out onto a cooling rack to completely cool.

Serves 8

Banana Bread Batter

Banana Bread Before and After Baking

We like to leave the bananas fairly chunky so that there are chunks of banana in the finished bread, but that’s entirely personal preference.

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

Vegetarian, Gluten-Free Roundup: 1st Roundup of the Year!

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:

Recipes to Nourish shared Strawberry Mango Citrus Smoothie with Kombucha

Tasty Yummies shared Chai Hot Chocolate

Ricki Heller shared Chestnut Pancakes

The Baking Beauties shared Portzelky aka Oliebollen

Fork and Beans shared Veggie Asian Salad

Carla’s Gluten Free Recipes Box shared Whole Grain Sorghum Salad

sorghum-salad

Cooking on the Weekends shared Smashed Potato Pizza Crust

Gluten Free SCD and Veggie shared Stuffed Peppers with Cauliflower Rice

Vegetarian Gastronomy shared Eggless Chipotle Green Onion Aioli

Gluten Free Vegan Love shared Raspberry Rhubarb Bundt Cake with Raspberry Frosting

Gluten Free Canteen shared Cheesecake Brownies

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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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