Vegetarian, Gluten-Free Roundup: I Think Everyone Is Ready For Summer

Hey all, apologies for my absence the past few weeks. We were in Hawaii! (You can check out photos on Instagram if you’re interested: @kalinda_piper) Now that we’re home, it’s back to your regularly scheduled recipes and roundups.

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

This week:

Swirls and Spice shared Wild Rice Waffles with Pecans

This Fox Kitchen shared Asparagus Radish Salad with Tahini Cider Dressing

Heather Christo shared Summer Garden Linguine with Corn, Tomatoes, and Fresh Herbs

Strength and Sunshine shared Spicy Spiralized Sweet Potato Fries

Tasty Yummies shared Lettuce Wrapped Sweet Potato and Broccoli Veggie Burgers

Will Frolic For Food shared Crisp Chickpea and Kale Salad with Apricot, Fried Fennel and Tahini Avocado Dressing

The Clean Dish shared Vegan Chocolate Muffins with Lavender Cream

Cherry Chocolate Chip Muffins

Cherry Chocolate Chip Muffins {Gluten-Free, Dairy-Free} | Wheat-Free Meat-Free

Mike had this muffin idea a couple months back, but I thought it best to wait for cherry season. It’s here, so here is your muffin recipe.

  • ½ cup millet flour
  • ½ cup sorghum flour
  • ½ cup almond meal
  • ½ cup tapioca starch
  • 3 tablespoons white sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup warm soymilk
  • ¼ cup virgin coconut oil, melted + more for greasing the muffin tin
  • 1 egg, room temperature
  • ¾ cup pitted and quartered Bing cherries
  • ¼ cup semi-sweet mini chocolate chips (non-dairy optional)
  1. Preheat the oven to 350ºF. Grease a 12-cup muffin tin.
  2. Whisk the millet, sorghum, almond meal, tapioca starch, sugar, baking powder, and salt in a large bowl. Whisk the soymilk, coconut oil, and egg in a medium bowl. Add the liquids to the dry mix, and stir until just combined. Reserve a small amount of the cherries and chocolate chips, then add the remaining amount to the batter. Stir until just incorporated.
  3. Spoon the batter into the prepared muffin tin. Distribute the reserved cherries and chocolate chips between the cups. Bake for approximately 20 minutes, until a toothpick inserted into a muffin comes out clean. Set on a wire rack to cool completely. Remove and serve.

Makes 12 muffins

Making Cherry Chocolate Chip Muffins | Wheat-Free Meat-Free

The muffins kept sticking to muffin liners, which is why I switched to a greased muffin tin. Use liners at your own risk.

Saving some of the mix-ins to put on top is a trick I learned while making my Double Chocolate Chip Cashew Pretzel Cookies. It’s optional, but it does make for prettier baked goods.

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

Red Beans and Rice

Red Beans and Rice {Vegan, Gluten-Free} | Wheat-Free Meat-Free

  • olive oil
  • 1/2 medium yellow onion, diced
  • 1 large stalk celery, diced
  • 1/2 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups dried small red beans, picked through
  • 1/4 cup soy curls, chopped small
  • 5 cups vegetable “no chicken” broth
  • 1 teaspoon paprika
  • 3/4 teaspoon smoked paprika
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon gluten-free tamari or soy sauce
  • 1 cup white rice
  • 2 cups water
  • salt
  1. Heat a medium pot over medium-low heat. Add a few generous glugs of oil. Add the onion, celery, and green bell pepper. Cook, stirring frequently, until starting to brown, 20 minutes. As the vegetables brown, stir more frequently to prevent them from burning. Clear a spot in the pot and add the garlic. Cook, stirring frequently, until fragrant, about 30 seconds. Stir into the other vegetables.
  2. Add the beans, soy curls, broth, spices, liquid smoke, and tamari. Cover and bring to a boil, then reduce heat to low. Simmer until the beans are cooked through, at least 4 hours, preferably 5-6.
  3. With 1/2 hour left of cooking time, put the rice, water, and a small pinch of salt in a small pot. Cover and bring to boil, then reduce heat to low. Simmer for 20 minutes until the rice is cooked. Spoon red beans over the rice and serve.

Serves 4

Making Red Beans and Rice | Wheat-Free Meat-Free

This can be made with 2 15-ounce cans of kidney beans (drained and rinsed) and 2 cups of broth. Simmer for 1 hour to allow the flavors to meld. To me, the texture wasn’t quite right, which is why I used dried beans. But I understand that it’s a long cooking time.

Vegetarian, Gluten-Free Roundup: Burger and Fries

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:

Fork and Beans shared Watermelon Donuts

Swirls and Spice shared Lemon Berry Oven Pancake

Avocado Pesto shared Vegan Asian Lettuce Wraps

Simply Quinoa shared Beet and Quinoa Veggie Burgers

Tasty Yummies shared Baked Plantain Fries with Garlic Avocado Dipping Sauce

In Johnna’s Kitchen shared Bourbon Ginger Beer Floats

Apple Pie Green Smoothie

Apple Pie Green Smoothie | Wheat-Free Meat-Free

I have a smoothie almost every morning for breakfast. I have a template I usually follow, but occasionally there’s a piece of fruit that needs to be eaten so I try something new. That’s how I came up with this smoothie.

  • 3 pitted dates
  • 1 cup cold water
  • 2 medium apples
  • 3 cups packed frozen kale
  • 2 tablespoons almond butter
  • 2 tablespoons unsweetened shredded coconut
  • 1 tablespoon flax seeds
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon vanilla extract
  1. Place the dates and water in the blender. Cut the apples into large chunks. Add the kale, apple chunks, almond butter, coconut, flax seeds, cinnamon, allspice, and vanilla. Blend until smooth. Serve.

Makes approximately 3 cups

Apple Pie Green Smoothie Before Blending | Wheat-Free Meat-Free

I buy bags of precut, washed kale and keep them in the freezer. I like my smoothies cold. In addition to the frozen kale, I keep as many ingredients as possible in the refrigerator.

This recipe is being shared in Gluten Free WednesdayAllergy Free Wednesday, and Gluten Free Friday.

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.

Copyright 2015 Pickled Publishing LLC - All rights reserved. Content may not be copied or republished without my express permission. Privacy Policy