Vegetarian, Gluten-Free Roundup: Share some asparagus with your Valentine

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:

Thoroughly Nourished Life shared Hazelnut Pancakes with Chocolate Sauce and Raspberries

Gluten Free on a Shoestring shared Dutch Baby

Vegetarian Mamma shared Gooey Enchiladas

Heather Christo shared Roasted Asparagus with Lemon Sesame Sauce and Pomegranate Seeds

Strength and Sunshine shared Baked Yucca (Cassava) Fries

Vegetarian Gastronomy shared Creamy Roasted Asparagus Soup

Will Frolic for Food shared Dark and Stormy Date Caramels

Fesenjoon with Tofu

Fesenjoon with Tofu {Gluten-Free, Vegan} | Wheat-Free Meat-Free

Fesenjoon is an Iranian stew featuring walnuts and pomegranate molasses. Whenever I’ve seen it in restaurants, it’s been made with chicken. But while doing some research, I learned it’s not uncommon for the stew to have no meat at all. I chose to add tofu because the stew is so flavorful and the tofu could soak up all the flavor. If you don’t like tofu though, leave it out.

Fesenjoon with Tofu

  • 2 12-ounce blocks extra firm tofu
  • 2 tablespoons extra virgin olive oil
  • ½ medium onion, minced
  • 1 cup finely ground walnuts (1½ cups walnut halves)
  • 4 cups water, divided
  • pinch saffron
  • 1 cup pomegranate molasses
  • 1 cup well-rinsed basmati rice
  • pinch salt
  1. Place the tofu between towels and set something flat and heavy on top. Press the tofu for at least 30 minutes, preferably 1 hour. Cut into 1-inch cubes.
  2. Heat a large skillet with a lid over medium heat. Add the oil. Add the onion and cook for 3 minutes. Add the walnuts, cook for 3 minutes, until just starting to brown. Add 2 cups of water. Stir well to break up any clumps, and scrape up any walnut stuck to the bottom of the skillet. Cover and bring to a boil, then reduce heat to low. Simmer for 30 minutes, stirring occasionally.
  3. Add the saffron and pomegranate molasses. Stir well. Add the tofu. Cover and simmer 1 hour, stirring once or twice.
  4. With 30 minutes left in cooking time, combine the rice, remaining 2 cups of water, and salt in a medium pot. Cover and set over high heat. Once boiling, reduce heat to low and simmer for 20 minutes, until all the water is absorbed. Remove from the heat and set the lid askew, allowing rice to steam until fesenjoon is ready.
  5. With 15 minutes left in cooking time, set the lid of the fesenjoon askew to allow some of the liquid to cook off. Serve over rice.

Serves 4

Preparing the Walnuts | Wheat-Free Meat-Free

Making the Fesenjoon | Wheat-Free Meat-Free

I ground the walnuts in my food processor. Process until the nuts start to look wet and clump together. They should have a paste-like consistency.

The fesenjoon should be both sweet and sour. This will largely depend on your pomegranate molasses. Give the stew a taste before serving. If you think it’s too sweet, add a couple splashes of lemon juice.

This recipe is being shared in Meat Free MondaysAllergy Free Wednesday, and Gluten-Free Fridays.

Vegetarian, Gluten-Free Roundup: Fries or Pretzels?

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 Easily shared French Toast Casserole

The Gluten Free Homestead shared Oven Baked Curly Cheese Fries

Heather Christo shared Soft Pretzels

Tasty Yummies shared Buffalo Style Loaded Sweet Potato Fries

Avocado Pesto shared Hasselback Backed Apples with Walnuts and Honey

Spabettie shared Raspberry Dusted Chocolate Fudge Brownie Truffles

Simply Gluten-Free shared Chocolate Hazelnut Pavlova

Coconut Lemon Roasted Broccoli

Coconut Lemon Roasted Broccoli (Gluten-Free, Vegan} | Wheat-Free Meat-Free

I recently realized that I only have a few broccoli recipes on the site. This seemed rather odd considering I love broccoli.

Two out of the three were stir-fry recipes, so that was out. Snowy weather and roasting vegetables seem to go hand-in-hand. And roasted broccoli is wonderful.

I don’t remember how we decided on the coconut. (We’re stir crazy?) It works surprisingly well.

Coconut Lemon Roasted Broccoli

  • 2 pounds broccoli (4 crowns), cut in chunks
  • 1 tablespoon grapeseed oil
  • ¾ teaspoon salt
  • ½ cup unsweetened flaked coconut
  • zest of 2 medium lemons
  1. Heat oven to 400ºF. Place the broccoli on a large, rimmed baking sheet. Drizzle with the oil and toss to coat. Sprinkle with the salt and toss to evenly distribute. Roast in the oven for 40 minutes, removing in the middle to stir the broccoli.
  2. Meanwhile, place the coconut in a medium pan set over medium heat. Toast, stirring frequently, until light brown, about 3 minutes.
  3. When the broccoli is removed from the oven, immediately toss with the lemon zest and toasted coconut until evenly distributed. Serve.

Serves 4-6

Making Coconut Lemon Roasted Broccoli | Wheat-Free Meat-Free

When roasting any vegetable, it’s important that it’s dry before it goes in the oven. That way it browns instead of steams. This is slightly trickier to achieve with broccoli (and cauliflower) since water gets trapped in all those little crevices in the florets. I lay the florets out between two kitchen towels, then roll the whole thing up to help absorb all the water. If you have the time, let it sit like that for a little while.

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

Vegetarian, Gluten-Free Roundup: Dark Chocolate or White 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:

Tasty Yummies shared Honey Sweetened Orange Marmalade

Vegetarian Gastronomy shared Garlic Basil Vegan Ricotta “Cheese” Spread

Simply Quinoa shared How to Make Quinoa Crispies

The Clean Dish shared Parsnip Goulash with Mushrooms and Red Wine

Strength and Sunshine shared Spicy Red Sriracha Quinoa

My Darling Lemon Thyme shared Raspberry and Coconut Dark Chocolate Cups

Gluten Free Canteen shared Fancy Pants Chocolate Cherry Donuts

Auntie Bethany shared White Chocolate Sugar Cookie Dough Ice Cream

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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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