Vegetarian, Gluten-Free Roundup: A Bit Starchy

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 Honey Butter Glazed Cornbread

Vegetarian Gastronomy shared Roasted Cauliflower Drizzled with Lemon Tahini Sauce

Spabettie shared Roasted Purple Potato Soup

Tasty Yummies shared Roasted Beet and Persimmon Salad with Goat Cheese and Toasted Walnut Vinaigrette

Fork and Beans shared Mashed Cauliflower “Potatoes” and Gravy

Cooking on the Weekends shared Smoky Chipotle Pumpkin-Sage Risotto

Gluten Free Canteen shared Hazelnut Milk Chocolate Chip Cookies

Go Dairy Free shared Double Chocolate Orange Cookies

Eggs Poached in Sour Cream Sauce

Eggs Poached in Sour Cream Sauce

There’s a breakfast and lunch place across the street. They serve the general breakfast standards but with a Polish flair. I ordered a dish called “Eggs Krakow” which was described as “four eggs poached in a special sauce made from sour cream, butter, vinegar, sugar and topped with fresh scallion.” It was unusual and fun and I thought I’d make it for you all. I tried doing some research on the dish and got nothing. There are literally 2 recipes that pop up for “eggs poached in sour cream” where the eggs are in fact poached in the sour cream as opposed to poaching eggs then topping them with a sour cream sauce. (Admittedly, I did not look through all 1,100,000 search results for that term, but after about the 10th page I gave up. The results were mostly a list of all brunch menus in existence.)

Is this actually a Polish dish? Did the owners of the restaurant completely make it up? I did see some references to eggs poached in milk — maybe they took that idea and riffed on it? It sure seems like a dish that would originate in Poland or another eastern European country. Anyway, the description seemed straightforward enough, so I gave it a shot and here we are.

Sour Cream Sauce

  • 1 tablespoon butter
  • 1 cup sour cream
  • ¼ cup water
  • 1 tablespoon white sugar
  • 1 tablespoon white vinegar
  • 4 eggs
  • 1 green onion, finely chopped
  1. Heat a small pot over medium-low heat. Melt the butter. Add the sour cream, water, sugar, and vinegar and whisk until smooth. Let come to a simmer, about 6 minutes.
  2. Meanwhile, crack the eggs, one at a time, into a fine-mesh strainer, then transfer to a bowl or measuring cup. Once the sauce is simmering, gently drop the eggs into the sauce, spacing them out so they are not touching. Cover and let cook for about 4 minutes for a runny yolk or about 6 minutes for a firm yolk. Plate the eggs and sprinkle the green onions over the top. Serve with toast.

(Serves 2-4)

Poaching Eggs in Sauce

Since the sauce is thick, it doesn’t simmer exactly the same way water does. You’ll see little tiny bubbles appear, especially around the edge of the pot. The sauce will also seem thinner as it heats up.

Poached Egg Broken Yolk

Cracking the eggs into a fine-mesh strainer first helps to get rid of little stringy bits of egg white. Since this sauce is already white, it’s probably less useful than it is with traditional poached eggs, but helpful nonetheless. I like to put the cracked eggs into a liquid measuring cup, since it has a pour spout. They do in fact pour out as separate individual eggs. However, if you’d like, you can skip all that and crack the eggs directly into the sauce.

Oh, and if you do happen to know anything about this dish or something similar, shoot me an email. I’d love to hear more about it.

This recipe is being shared in Allergy Free WednesdaysGluten Free Wednesdays, and Full Plate Thursday.

Vegetarian, Gluten-Free Roundup: I’m Thinking I Need To Get My Hands On Some Texas Sheet Cake

Once again, thank you to everyone who bought or downloaded a copy of my book this week. The response was well beyond my expectations. Now back to your regularly scheduled roundup.

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 Creamy Blueberry Protein Pudding

In Johnna’s Kitchen shared Weeknight Tofu Curry

Vegetarian Mamma shared Sunbutter Sesame Tofu Nuggets

My Darling Lemon Thyme shared Lemon Roasted Asparagus and Green Bean Salad with Smoked Paprika Dressing

Gluten Free Easily shared Texas Sheet Cake

Gluten-Free Goodness shared Almond Coconut Pie Crust

Spabettie shared a Sparkling Cran-Raspberry Aperol Spritz

Last Chance for a Free or Reduced Price Cookbook

Just a quick reminder: Today is the last day of my cookbook promo.

After today the print edition will return to it’s regular list price of $16.00 and the Kindle version will be $6.99. (Of course, if you want to wait and buy it at full price that’s very nice too.) ;)

You can see my original announcement here, which has more details about the book itself.

Thank you, thank you, thank you to everyone who already bought/downloaded a copy. The free Kindle book reached the #1 sales rank in the “Gluten-Free Cooking” category and #20 in the “Cookbooks” section!

Screen Shot 2014-11-11 at 6.12.42 PM

Also thank you to everyone who’s been sharing the cookbook on Facebook, Twitter, Pinterest, or emails to friends. It’s all incredibly helpful.

As I noted in my announcement post, if you enjoy the book I would be very grateful for even a brief Amazon review. Reviews really help the book in the long-term.

If you haven’t grabbed a copy yet, please do. Click here to see the book on Amazon!

New Cookbook! – Sale and Free Kindle Edition


It’s here! I finally have a cookbook! How exciting! (Also, terrifying.)

The details:

  • It’s called The Wheat-Free Meat-Free Cookbook. (See it here on Amazon.)
  • It’s 100 gluten-free vegetarian recipes (15 of which are featured on the blog).
  • It is not baking-focused, although it certainly includes baked goods.
  • The recipes are in the same vein as what you’d see here on the blog (i.e. some are pretty healthy, some less so).

Here’s the breakdown of the cookbook, including a sampling of recipes:

  • 12 Breakfasts (Glazed Doughnuts, Orange Sour Cream Coffee Cake),
  • 11 Snacks and Appetizers (Squash-Wrapped Green Beans, Rosemary Raisin Millet Mini-Toasts),
  • 7 Soups (Vegetable “Barley” Soup, Cauliflower Corn Chowder),
  • 1 Bread (Focaccia),
  • 10 Sides (Pea and New Potato Salad, Marinated Asparagus),
  • 48 Mains (Corn Waffle Sandwiches, Pineapple Dal, Vegan Sloppy Joes, Drunken Spaghetti), and
  • 11 Desserts (Peach Galette, Coconut Banana Custard Pie, Amaretto Cake).

You can see the full recipe list on the Amazon page.

Unfortunately, there are no photos. I know, I know — you love photos. I love photos too. However, color photos are still very expensive with print-on-demand technology, and I would have had to charge twice what I’m charging now. I was not comfortable with that.

Now, about price. For the next three days (i.e. through Wednesday):

If you’re interested in a copy, please take advantage of this opportunity and buy/download one. After Wednesday, the book will go to its full price of $16.00, and the Kindle version will be $6.99.

By the way, you don’t need an actual Kindle device to read Kindle books. You can read them on a normal PC or Mac with free software from Amazon: Kindle for PC or Kindle for Mac.

A final favor to ask: If you buy the book and like it, I would sincerely appreciate even a brief Amazon review. Reviews really help the long-term success of the book.

Thank you, readers, for following the blog through the years. Creating this cookbook has been a long process, and it’s great to finally be able to share it with you.

Click here to see the book on Amazon!

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.

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