Vegetarian, Gluten-Free Roundup: Lots of Vegetables

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:

Spabettie shared Chili Cheese Stuffed Jalapeños

Tasty Eats At Home shared Sesame Broccoli

Gluten Free SCD and Veggie shared Butternut Squash, Carrot & Quinoa Nut Roast

Cooking on the Weekends shared Herbs de Provence Roasted Carrots

Tasty Yummies shared Za’atar Roasted Squash with Crispy Kale and Pomegranate

Gluten-Free Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

Some sentiments about fall and some thoughts about pumpkin. Definitely some views railing for or against pumpkin spice lattes.

:)

Here’s a recipe for mini pumpkin cheesecakes.

Shortbread Crust

  • ¼ cup gluten-free shortbread crumbs
  • ¼ teaspoon ground cinnamon
  • pinch salt
  • ½ tablespoon butter, melted

Making Shortbread Crust

Cheesecake Filling

  • ½ cup cream cheese
  • ¼ cup ricotta cheese
  • 2 tablespoons white sugar
  • 2 tablespoons + 2 teaspoons pumpkin puree, divided
  • ½ teaspoon vanilla extract

Making Cheesecake Filling

  1. Set two small ramekins in a loaf pan. Fill the loaf pan with water until they start to lift off of the bottom of the pan. Remove the ramekins. Place the loaf pan in the oven. Preheat the oven to 300°F.
  2. In a small bowl, stir together the shortbread crumbs, cinnamon, and salt. Stir in the butter until thoroughly combined. Divide mixture evenly between the two ramekins. Use your fingers to evenly pat the mixture into the bottom of the ramekins.
  3. In a medium bowl, stir together all of the filling ingredients, except the 2 teaspoons of pumpkin puree, until well combined. Evenly spoon the filling between the ramekins. Dot 1 teaspoon of pumpkin puree on top of each cheesecake and swirl with a toothpick.
  4. Gently lower the ramekins into the loaf pan. Bake for 35-40 minutes. Let cool to room temperature in the loaf pan, then transfer to the refrigerator to fully chill.

(Serves 2)

Swirling Pumpkin

I’m not sure how many ounces my ramekins hold but they measure 3¼” diameter (from inside-edge to inside-edge), and just under 2″ tall.

I mix all the dry crust ingredients, then add the butter and microwave for 20-30 seconds until melted. Seems silly to get a bowl dirty melting ½ tablespoon butter on it’s own.

I was originally intending the crust to be graham crackers, but I couldn’t find any of the gluten-free variety. I used Pamela’s Pecan Shortbread Cookies. This ended up working to my advantage. Since shortbread is so crumbly, it was easy to chop it into small crumbs.

Vegetarian, Gluten-Free Roundup: Some Hearty Fall Dishes

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:

In Johnna’s Kitchen shared Veggie Strata

Ricki Heller shared Roasted Winter Squash with Caramelized Onions and Olives

Carla’s Gluten Free Recipe Box shared Chocolate Pasta

Allergy Free Alaska shared Chocolate Cupcakes with Toasted Marshmallow Frosting

Gluten Free Canteen shared Lemony Lemon Whoopie Pies

Mustard Dill Tofu over Wilted Spinach

Mustard Dill Tofu with Wilted Garlic Spinach

There’s not really an interesting story here. I had some fresh dill that needed to be used up before it became unfresh dill. I had the outline of a similar recipe kicking around in my drafts folder. Put the two together and out popped this recipe.

Prepping for Tofu

Mustard Dill Tofu

  • 1 block extra firm tofu
  • olive oil
  • 1 large shallot, diced
  • 1 teaspoon capers, roughly chopped
  • 1/2 cup dry white wine
  • 1/2 cup vegetable broth
  • 2 tablespoons Dijon mustard
  • salt and freshly ground black pepper
  • 1 tablespoon minced fresh dill
  • 2 tablespoons whipping cream

Wilted Garlic Spinach

  • 2 tablespoons butter
  • 2 stalks celery, minced
  • 4 cloves garlic, minced
  • 5 ounces baby spinach
  • salt

Braising Tofu

  1. Drain and rinse the tofu. Place between towels and set something flat (like a cutting board) on top. Set something heavy on that and let sit for 30 minutes.
  2. Cut the tofu into 8 even pieces lengthwise. Heat a large pan with a lid over medium heat. Working in two batches, add the tofu and cook 4-5 minutes per side until browned. Remove and set aside.
  3. Lightly coat the pan with olive oil. Add the shallots and capers, and cook for 2-3 minutes until softened. Add the wine, vegetable broth, mustard, a pinch of salt, and a generous amount of pepper. Stir well until the mustard is fully incorporated into the liquid. Reduce the heat to low. Add the tofu back to the pan. Gently tilt the pan to cover the tofu with the sauce. Cover and cook for 20 minutes.
  4. When the tofu is halfway finished, heat another large pan over medium heat. Add the butter. Once melted, add the celery and garlic. Cook until softened, 4-5 minutes. Add the spinach in batches, plus a large pinch of salt, and stir until all the spinach had been added and is wilted. Remove from the heat.
  5. After the tofu has cooked for 20 minutes, remove from the pan. Increase the heat to medium. Add the dill and cream. Stir well and allow to heat through, 1-2 minutes.
  6. To serve, plate the spinach, then place the tofu over the top. Spoon the dill mustard sauce over the tofu.

(Serves 2-4)

Wilted Garlic Spinach

Finishing Mustard Dill Sauce

Even though all the tofu pieces fit in a large pan at the same time, I think it’s easier to brown them in two batches as they can take some finagling to move.

As noted in the serving suggestion, this can make 4 small or 2 large servings. Adding some rice or noodles on the side would be a great way to bulk up the meal.

Mustard Dill Tofu

Vegetarian, Gluten-Free Roundup: Soup and Salad

Quick housekeeping note: I had a subscriber tell me that the past couple articles have shown up in her inbox multiple times. I’m trying to find out if this is happening to anyone else. If that has happened to you in the past couple weeks, please respond to this email and let me know. Thanks!

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 Croissants

The Taste Space shared a Cali-Coco BLT Quinoa Salad

Simply Gluten Free shared Roasted Cauliflower Soup

Cooking on the Weekends shared Spiced Pumpkin Chocolate Chip Oatmeal Cookies

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