Mango and Chai Coconut Cream Cheese Mini Toasts

Mango and Chai Coconut Cream Cheese Mini Toasts {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

Mango and Chai Coconut Cream Cheese Mini Toasts

  • 6 tablespoons unsweetened flaked coconut
  • 4 ounces whipped cream cheese
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cardamom (2 pods)
  • 1 mango
  • Glutino Bagel Chips
  1. Put the coconut in a small skillet. Set over medium heat. Cook, stirring frequently, until lightly browned and toasted, 4-5 minutes. Remove from the heat and allow to cool.
  2. Place the cream cheese, ginger, cinnamon, cloves, and cardamom in a medium bowl. Stir well. Once the coconut is cool, stir into the cream cheese.
  3. Thinly slice the mango, then cut into 3/4-inch pieces. Spoon a small amount of the cream cheese mixture onto a bagel chip, then top with the mango. Repeat until all the cream cheese is used. Serve.

Makes approximately 22 mini toasts

Toasting Coconut and Mixing Cream Cheese | Wheat-Free Meat-Free

Assembling Mini Toasts | Wheat-Free Meat-Free

If you wanted to just make the chai coconut cream cheese for other uses, I’d suggest mixing in a little bit of sugar.

Vegetarian, Gluten-Free Roundup: So Many Veggies

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:

Vegetarian Gastronomy shared Indian Spice Stuffed Eggplants and Potatoes

Ricki Heller shared Tempeh Reuben Burgers

Strength and Sunshine shared Grilled Green Goddess Wraps

These Things I Love shared Lemon Dill Lentil Soup

Vegan Richa shared Cucumber Tomato Onion Salad

Tasty Yummies shared Roasted Peach and Vanilla Bean Matcha Popsicles

The Gin and Earl Grey Cocktail

The Gin and Earl Grey Cocktail | Wheat-Free Meat-Free

Earl Grey Simple Syrup

  • 1 cup sugar
  • 1 cup strong Earl Grey tea
  1. Combine the sugar and tea in a small saucepan. Set over medium-high heat. Whisk thoroughly, until the sugar is completely dissolved. The syrup should be clear. Remove from the heat and set aside to cool.

Making Earl Grey Simple Syrup | Wheat-Free Meat-Free

The Gin and Earl Grey Cocktail

  • 2 ounces London dry gin
  • 1 ounce Earl Grey simple syrup
  • ¼ ounce fresh lemon juice
  • dash rosewater
  • thinly sliced lemon (for garnish)
  1. Combine all ingredients in a rocks glass. Add ice and stir. Garnish with the lemon slice.

Serves 1

Making an The Gin and Earl Grey Cocktail | Wheat-Free Meat-Free

For a fun twist, shake with ice, strain, then top off with sparkling wine or sparkling water.

I keep my simple syrup in a plastic condiment bottle in the refrigerator. It’s easier to measure out small amounts.

If you like making cocktails, I highly recommend a 2 ounce measuring cup. It’s more accurate than a regular shot glass, and there are fewer dribbles since it’s actually designed for pouring. Mine is from Pampered Chef. I remember it had a ridiculous price for something so small, but I love it. I think Oxo makes one too.

Gluten-Free, Vegetarian Roundup: Tomatoes and Chickpeas

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 Cidermilk Pancakes

Gluten Free Homemaker shared Roasted Radishes

Avocado Pesto shared Vegan Vegetable Soup with Chickpea, Cherry Tomatoes, and Olives

The Clean Dish shared Crustless Charred Tomato and Feta Cheese Tart

Simply Quinoa shared Vegan Kale Caesar Salad with Crispy Chickpea Croutons

Gluten Free on a Shoestring shared Cheesecake Bites

Savory Asparagus Custard

Savory Asparagus Custard {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

Savory Asparagus Custard

  • 1¼ pounds asparagus, ends trimmed
  • ½ cup water
  • butter
  • 4 large eggs
  • ½ cup whole milk
  • 2 tablespoons white rice flour
  • 1 tablespoon finely chopped fresh chives
  • ½ teaspoon salt
  • pinch ground cayenne
  1. Heat the oven to 325ºF. Set a kettle of water to boil. Place the asparagus and the ½ cup water in a large skillet. Cover and set over high heat. Steam for 6-7 minutes. Remove from the heat and set aside.
  2. Butter an 8×8-inch casserole dish. Once the asparagus is cool enough to handle, layer into the casserole dish. Combine the eggs, milk, white rice flour, chives, salt, and cayenne in a medium bowl. Whisk thoroughly. Pour over the asparagus. Set the casserole dish inside of another larger casserole dish. Pour the boiling water into the bigger dish so that the water level is as high as the asparagus and egg mixture. Place in the oven and bake until just set, 35-40 minutes.

Serves 4-6

Making Asparagus Custard 1 | Wheat-Free Meat-Free

Making Asparagus Custard 2 | Wheat-Free Meat-Free

You can bake the custard without the water bath, but the eggs set up firmer and less custard-like. Also, there’s more browning around the edges. If you want a little extra decadence, you can make the custard with half-and-half in place of the milk.

This recipe is being shared in Meat Free MondayAllergy Free Thursday, and Gluten Free Friday.

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