Vegetarian, Gluten-Free Roundup: Mmm, 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:

Heather Christo shared Vegan Chocolate Waffles

Tasty Yummies shared Grain-Free Chilaquiles with Salsa Verde

Strength and Sunshine shared Rainbow Buckwheat Salad

Simply Quinoa shared Savory Chickpea Pancakes with Tomatoes and Spinach

Vegetarian Gastronomy shared Chocolate Covered Strawberry Cream Popsicles

Unconventional Baker shared Vegan Peanut Butter Banana Fudge Swirl Ice Cream

Charred Corn Roasted Tomato and Strawberry Salsa

Charred Corn Roasted Tomato and Strawberry Salsa {Gluten-Free, Vegan} | Wheat-Free Meat-Free

Charred Corn Roasted Tomato and Strawberry Salsa

  • 8 ounces cherry tomatoes, sliced in half
  • 2 ears corn
  • 8 ounces strawberries, cut into ½-inch chunks
  • ½ jalapeño pepper, minced
  • ½ teaspoon lime juice
  • ½ teaspoon salt
  1. Grease a rimmed baking sheet. Set the oven to low broil. Place the tomatoes in an even layer on the greased baking sheet. Set under the broiler for 10 minutes. Remove and toss the tomatoes. Redistribute into an even layer. Return to the oven and broil another 10 minutes. Remove and allow to cool.
  2. Husk the corn. Set over flames on a gas stove or grill. Turn until charred all over. Remove from heat and allow to cool. Slice the kernels off of the cob.
  3. In a medium-large bowl, combine the tomatoes, corn, strawberries, jalapeño, lime juice, and salt. Stir well. Let sit for 15 minutes before serving.

Makes 2 cups

Charring Corn and Roasting Tomatoes | Wheat-Free Meat-Free

Making Corn, Tomato and Strawberry Salsa

This recipe is being shared in Allergy Free Thursday and Gluten Free Fridays.

Gluten-Free Vegetarian Roundup: I’ll take anything passionfruit

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:

Vegan Richa shared Broccoli Zunka

Tasty Yummies shared Greek Potato Salad

Will Frolic for Food shared Miso Baba Ghanoush

Simply Gluten Free shared Cheesy Cauliflower Tots

Thoroughly Nourished Life shared Passionfruit Meringue Ice Cream

Peach Waffles

Peach Waffles {Gluten-Free} | Wheat-Free Meat-Free

Peach Waffles

  • 1 cup white rice flour
  • ½ cup millet flour
  • ½ cup sorghum flour
  • 2 tablespoons corn meal
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 3 medium ripe peaches
  • ½-¾ cup water
  • 4 eggs
  • ½ cup plain yogurt
  • 4 tablespoons melted butter
  1. Combine the flours, corn meal, sugar, and salt in a large bowl. Whisk thoroughly.
  2. Slice two of the peaches into large chunks. Place in a blender with ½ cup water. Blend until smooth. Add enough water to make 2 cups of peach puree. Slice the remaining peach into ½-inch pieces.
  3. Crack the eggs into a large bowl. Whisk until frothy. Whisk in the yogurt, butter, and peach puree. Add the dry mixture to the wet mixture. Stir until combined. Stir in the peach pieces. Spoon batter into a waffle maker and cook according to waffle maker’s instructions.

Makes 6 7-inch waffles

Making Peach Waffles | Wheat-Free Meat-Free

It helps to spoon the batter around the waffle iron to ensure that the peaches all aren’t clumped up in the middle. Also, if you really love peaches, you could probably add another peach’s worth of pieces to the batter.

This recipe is being shared in Allergy Free Thursdays and Gluten Free Fridays.

Vegetarian, Gluten-Free Roundup: Rose and Earl Grey

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:

Avocado Pesto shared Vegan Squash and Chickpea Flatbread with Tomato Relish

Spabettie shared Kimchi Bowls with Red Curry Almond Sauce

Gluten Free Gigi shared Cheesy Zucchini Cakes

Ricki Heller shared Berry Clafoutis

Unconventional Baker shared Chocolate Earl Grey Nice Cream

Heather Christo shared Rose Sangria

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