Vegetarian, Gluten-Free Roundup: Short and Sweet (Figured You Were Too Full After Yesterday)

Happy Thanksgiving a day late! I have a short little roundup today.

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

Vegan in the Freezer shared Non-Dairy Slow Cooker Sweetened Condensed Milk

Gluten Free Happy Tummy shared Tangy Ginger-Lime Apple Ribbon Salad

The Baking Beauties shared Gingerbread Cake with Eggnog Cream Cheese Frosting

Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream

I’ve always preferred my pies to be of the chocolate variety. I wouldn’t think about touching pumpkin pie until I was an adult. I like it alright now.  In my mind, the best part about pumpkin pie is the ice cream you put with it. So I dispensed with the whole making a pie part and went straight to ice cream.

Ice Cream Base

  • 1 1/2 cups whipping cream
  • 1/2 cup whole milk
  • 1/4 cup white sugar
  • 1/4 cup light brown sugar, lightly packed
  • 1/2 cup pumpkin puree
  • 2 teaspoons bourbon whiskey*
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/2 cup gluten-free shortbread cookie pieces
  1. In a large bowl, whisk together the cream, milk, and sugars until the sugar is dissolved. Whisk in the pumpkin puree, bourbon, vanilla extract, cinnamon, and allspice until incorporated.
  2. Place the bowl in the refrigerator to chill for 30 minutes.
  3. Pour the ice cream base into an ice cream maker and churn following manufacturer’s instructions. (For me, this is 30 minutes.) With 5 minutes left in churn time, add in the cookie pieces.
  4. Serve immediately for a softer ice cream or place in the freezer for 2-3 hours to firm up a bit.

(Makes ~1 1/2 pints)

Churning Pumpkin Pie Ice Cream

*I know some gluten-free people are not comfortable consuming whiskey. The alcohol is in the recipe to make the ice cream not freeze as solid. Vodka can be substituted.

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

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

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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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