Vegetarian, Gluten-Free Roundup: Fruity and Colorful

Quick Housekeeping Note: I’m taking the next few weeks off for the holidays. There will be no posts until the new year. Happy Holidays! See you then!

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:

My Darling Lemon Thyme shared a Rhubarb and Ginger Fizz

Gluten Free Vegan Love shared Eggnog Muffins

Vegetarian Gastronomy shared Chocolate Coconut Macadamia Nut Butter

Vegetarian Mamma shared Rainbow Pad Thai

Gluten Free Canteen shared Cheese Blintzes with Cherry Topping

Korean BBQ Chickpeas

Korean BBQ Chickpeas

We recently discovered crunchy wasabi chickpeas and proceeded to compulsively snack on them. I tried to make a homemade version, but could not figure out how to get the wasabi to stay potent in the final product. I shelved the idea for a while. Then we tried one of the other flavors from the same company, Korean BBQ.  I decided this was a flavor I could replicate. This worked out well, because Mike decided he liked that flavor better anyway.

Part of the appeal of the chickpeas was their crunchiness. Chickpeas baked at “regular” temperatures never get crunchy in the middle (or rather, by the time that happens, the outside would be burnt), so I chose to dehydrate the chickpeas. The way to do that is with low heat over a long period of time. This recipe takes a while. Most of that time is hands-off though. They could easily be made while you’re home doing other things.

Door Ajar

  • 3 15-ounce cans of chickpeas, drained and rinsed
  • 2 tablespoons lightly packed brown sugar
  • 1 tablespoon Korean hot pepper flakes (gochugaru)
  • ¼ teaspoon ginger powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 tablespoon + 2 teaspoons gluten-free tamari or soy sauce
  • dash sesame seed oil
  1. Preheat the oven to 200°F. Place the chickpeas on a large rimmed baking sheet and spread in an even layer. Set in the oven and leave the door slightly ajar. Bake for 6-7 hours, shaking the pan every hour, until the chickpeas are crunchy all the way through.
  2. Stir the brown sugar, hot pepper flakes, ginger, garlic and onion powders in a small bowl. Whisk in the tamari/soy sauce and sesame seed oil until the sugar is dissolved.
  3. Put the chickpeas in a large plastic bag. Pour the seasoning over the chickpeas. Seal the bag and shake well, till evenly coated. Return to the baking sheet. Return to the oven for 10 minutes, until the coating is set. Remove and allow to cool slightly before serving.

(Makes ~2¼ cups)

Starting and Ending Chickpeas

Korean BBQ Spices

We don’t keep Ziploc bags around, so I shake the chickpeas between two lightweight mixing bowls held together.

I bought my hot pepper flakes online. They have a great fruity flavor on top of their spiciness. As an added bonus, you can make kimchi, which is why I originally bought them. I guess I need to work on that. Recipe coming at some future date.

My oven door stayed propped open on it’s own. You may need to jam a rolled up towel in if yours does not cooperate.

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

Vegetarian, Gluten-Free Roundup: Some Christmas, Some Just Delicious

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:

Lexie’s Kitchen shared Veggie Slim Jims

Simply Gluten Free shared Cranberry Orange Baked Brie

Vegetarian Gastronomy shared Spicy Tomato Sauce

In Johnna’s Kitchen shared Snowman Cut Out Cookies

Gluten Free on a Shoestring shared Chocolate Babka

Gluten Free Canteen shared Hazelnut Chocolate Chunk Biscotti

Stuffed Rice Balls

Stuffed Rice Balls

I was trying to think up a holiday appetizer. These have a nice crunchy exterior with a fun pop of flavor in the middle.

  • ¾ cup Arborio rice
  • 1½ cups gluten-free vegetable broth
  • ½ teaspoon dried parsley
  • ½ 6-ounce jar artichoke hearts (~1½ hearts), chopped
  • 1 tablespoon oil-packed sun-dried tomatoes, drained, chopped
  • 2 teaspoons capers, rinsed, minced
  • 1 clove garlic, minced
  • crushed red pepper
  • safflower, grapeseed, or any other high-smoke point oil

Forming Rice Balls

  1. Put the rice, broth, and parsley in a small pot. Cover and bring to a boil. Reduce the heat to low and simmer for 20 minutes, until all the broth is absorbed. Spread on a large plate and let sit until cool enough to handle, about 10 minutes.
  2. Place the artichoke hearts, sun-dried tomatoes, capers, garlic, and a pinch of crushed red pepper in a medium bowl. Stir to combine.
  3. With wet hands, spoon 1 tablespoon of rice into the palm of your hand, slightly flatten. Spoon a rounded ½ teaspoon of the artichoke mixture onto the middle of the rice. Spoon another tablespoon of rice over the filling. Press the rice into a ball and set on a large plate. Repeat with remaining ingredients.
  4. After all the balls have been rolled, add a few inches of oil to a medium-sized pot. Set over medium-high heat and bring the oil to 350ºF. Add the rice balls 3-4 at a time. Fry for 3 minutes, until golden. (If the balls aren’t completely submerged, flip them halfway through frying.) Remove and set on paper towels to drain. Repeat with remaining balls. Serve immediately.

(Makes 18-20 rice balls)

Before and After Frying

I chose Arborio rice as it is very starchy, which helps the balls stick together. Using wet hands helps the rice stick to itself instead of you. I rewet my hands every 3-4 balls to rinse off any starch. I also keep a small bowl of water nearby and set the tablespoon I’m using to scoop the rice in the water while I’m shaping the balls.

This recipe is being shared in Allergy Free Wednesday and Gluten Free Wednesday.

Vegetarian, Gluten-Free Roundup: I had way too many good choices this week

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 Paleo Banana Chocolate Chunk Pound Cake

Fox in the Kitchen shared Roasted Tomato Salsa

Ricki Heller shared Winter Greens with Fennel, Grapefruit, and Beet

My Darling Lemon Thyme shared Asparagus and Dill Rice Noodle Salad with Spring Onion Kimchi

Spabettie shared Whiskey Garlic Tofu over Vegetable Quinoa

Tasty Yummies shared Red Curry Roasted Pumpkin and Fennel Quinoa Salad

Gluten Free Canteen shared Little Pumpkin Hand Pies

Gluten Free on a Shoestring shared Coconut Cream Pie

The Baking Beauties shared Easy Salted Butterscotch Truffles

Allyson Kramer shared Devil’s Food Cake

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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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