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.

Vegetarian, Gluten-Free Roundup: Tahini

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:

Will Frolic for Food shared Wild Child Spring Pea Pasta Salad with Goji Tahini Sauce

Tasty Yummies shared Roasted Bok Choy with Lemon Cashew Cream

Simply Gluten Free shared Falafel Burgers with Creamy Tahini Sauce and Quinoa Tabbouleh

The Clean Dish shared “Zazou” Carrot Salad with Lemon Tahini Dressing

Heather Christo shared Squash Blossom and Fresh Herb Pesto Pizza

Vegetarian Gastronomy shared Orange Pepper Tofu

Unconventional Baker shared Blood Orange Tarts with Salted Chocolate and Basil

Thai Green Curry Pasta Salad

Thai Green Curry Pasta Salad | Wheat-Free Meat-Free

With the weather warming up, I got to thinking about picnics. And pasta salad. But a different kind of pasta salad. A curry kind.

Green Curry

  • 2 medium jalapeño peppers, ends trimmed, seeds and pith removed, roughly chopped
  • 1 medium shallot, roughly chopped
  • 1½-inch piece ginger, peeled, roughly chopped
  • 1 large clove garlic
  • 1 tablespoon minced lemongrass
  • ¾ ounce fresh basil leaves (~1 cup packed)
  • ½ ounce fresh cilantro leaves (~¾ cup packed)
  • zest and juice of 1 small-medium lime
  • 1 tablespoon brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon ground coriander
  • ½ cup canned full-fat coconut milk

Making Green Curry | Wheat-Free Meat-Free

Pasta Salad

  • 2 8-ounce packages soft shirataki noodles, drained and rinsed, cut in 3-4 inch segments
  • green curry from above
  • ¾ pound fresh green beans
  • 15-ounce can straw mushrooms
  • 15-ounce can baby corn
  1. Place all the curry ingredients, except for the coconut milk, in a food processor and pulse until a paste forms. Scrape down the sides and add the coconut milk. Pulse until thoroughly mixed. Place the noodles in a large bowl and cover with the sauce. Toss to coat. Let sit while you prepare the rest of the salad ingredients.
  2. Trim the ends off of the green beans, then slice into 1-2 inch segments. Put approximately 1 inch of water in a medium pot, with a lid, that will fit a steamer insert. Cover and set over high heat, until the water is boiling. Add the steamer insert and then the green beans. Cover, and lower heat to medium. Steam for 5-6 minutes, until the green beans are tender but still have a bit of a bite. Drain and run under cold water to stop the green beans from cooking. Pat dry. Add to the noodles.
  3. Drain and rinse the mushrooms and the baby corn. Pat dry. Cut the corn in thirds. Add to the noodles. Toss to coat. For best flavor, let the salad sit another 30 minutes before serving.

Serves 8

Preparing Pasta Salad | Wheat-Free Meat-Free

Shirataki noodles are usually packaged in water and refrigerated. They don’t have much taste on their own, which is why you want to let the salad sit so that they pick up the curry flavor. I like to use fettuccine style noodles. I think the thickness works better in a salad like this.

Straw mushrooms also don’t taste like much. Mike liked their texture though, so I went with them. However, I had been thinking about reconstituting dried shiitaki mushrooms and using those instead. Try that if you’d like more mushroom flavor. I would not suggest fresh mushrooms. They’ll release water into the curry sauce, diluting it.

Sometimes my grocery store has fresh lemongrass; sometimes it doesn’t. This was one of the times times they didn’t, so I used the pre-chopped stuff in a tube. If you can get fresh, I’m sure it’s better. My Thai Red Lentil Soup has instructions on preparing lemongrass.

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

Vegetarian, Gluten-Free Roundup: The Lighter Side

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 Blistered Shishito Peppers with Sesame Sauce

Avocado Pesto shared Vegan Kale and Brussels Sprouts Salad with Sunflower Seeds

Go Dairy Free shared Greek Orange Salad

The Clean Dish shared Moroccan Chickpea Stew

Tasty Eats At Home shared Raspberry Sacher Torte

Unconventional Baker shared Blood Orange Bundt Cake with Salted Caramel Ganache

Apple-Garlic Collard Greens Over Polenta

Apple-Garlic Collard Greens over Polenta | Wheat-Free Meat-Free

Apple-Garlic Collard Greens

  • 3 tablespoons extra virgin coconut oil
  • 10-12 cloves garlic, minced
  • 1 medium apple, diced
  • ¾ pound de-stemmed collard greens (~2 pounds whole), cut in fourths lengthwise, thinly sliced
  • freshly ground black pepper
  • ground cayenne pepper
  • 1 cup vegetable broth
  • 3 tablespoons apple cider vinegar
  • salt
  • coconut bacon (optional)

Making Apple-Garlic Collard Greens | Wheat-Free Meat-Free


  • 3½ cups vegetable broth
  • 1 cup finely ground polenta (cornmeal)
  • 2 tablespoons extra virgin coconut oil
  • salt
  1. For the greens, heat a large skillet or pot with a lid over medium-high heat. Add the oil. Once melted, add the garlic and apples, cook for five minutes.
  2. Add the greens, a generous amount of black pepper, and a few dashes of cayenne pepper. Stir well. Add the broth and vinegar. Stir until all the greens are coated. Cover. Once the broth is simmering, reduce heat to low.
  3. Simmer for 60 minutes, stirring halfway through, until greens are tender. Adjust seasoning if needed.
  4. With 15 minutes left of cooking time, place the remaining broth in a medium pot. Cover and set over high heat until simmering. Reduce heat to keep the broth at a low simmer. While stirring, slowly stream in the polenta. Once entirely added, keep stirring a few minutes until all the broth has been absorbed. Then stir in the coconut oil. Adjust seasoning if needed.
  5. To serve, spoon one-quarter of the polenta into a bowl and top with one-quarter of the collard greens. Garnish with coconut bacon if desired.

Serves 4

Cooking Polenta | Wheat-Free Meat-Free

I like to use Del la Estancia Polenta. It’s very finely ground and cooks up in just a few minutes. If you can only find medium or coarsely ground polenta, that works too. Just start your polenta earlier to allow for extra cooking time.

I prefer Vegetable “No-Chicken” Broth for this recipe. I like the flavor better. It’s certainly fine to use regular vegetable broth though.

This recipe is being shared in Allergy Free Wednesday, Gluten 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