Vegetarian, Gluten-Free Roundup: Fill You Up and Cool You Off

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:

Premeditated Leftovers shared Watermelon and Rosemary Ice Cubes

Spabettie shared Soyster Po’ Boys with Spicy Garlic Sauce

Lisa’s Kitchen shared Red Lentil and Cauliflower Tomato Pulao

The Clean Dish shared Zucchini “Pasta” Aglio E Olio

Simply Quinoa shared Teriyaki Quinoa Bowls

This Fox Kitchen shared Strawberry Tomato Bocconccini Salad with White Balsamic Vinaigrette

Vegetarian Gastronomy shared Mango Mousse Parfaits

These Things I Love shared Vegan Carrot Cake

Swirls and Spice shared Cherry Coconut Pudding Popsicles

Herbed Bruschetta

Herbed Bruschetta {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

  • gluten-free baguette
  • extra virgin olive oil
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh dill
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons micro-greens
  • ¼ cup sliced radishes
  • salt
  • freshly ground black pepper
  • 1 clove garlic, smashed
  • ¼ cup creme fraiche
  1. Slice the baguette on a bias into 12 ½-inch thick pieces. Lightly brush oil on both sides and place on a baking sheet. Place under a low broiler for 2 minutes. Remove and flip bread slices over. Return to the oven and toast another 2 minutes. Remove and allow to cool.
  2. Meanwhile, place the basil, dill, parsley, micro-greens, and radishes in a medium bowl. Season to taste with salt and pepper. Gently mix.
  3. Rub the smashed clove of garlic over the top side of each piece of toast. Spread 1 teaspoon of creme fraiche onto each slice. Evenly divide the herb mixture between the slices. Serve.

Serves 3-4

Herb Topping | Wheat-Free Meat-Free

Assembling Bruschetta | Wheat-Free Meat-Free

I used a micro-greens mix that included radish sprouts to add a little spicy kick.

If you can’t find cream fraiche, sour cream or Greek yogurt would both be acceptable substitutes.

I know some ovens don’t have high and low settings for their broiler. Even if you do have a low setting, what that means compared to mine is anyone’s guess. As the recipe suggests, toast for a short amount of time and keep an eye on the bread.

This recipe is being shared in Meat Free MondaysAllergy Free WednesdayFull Plate Thursday, and Gluten Free Friday.

Vegetarian, Gluten-Free Roundup: I’ve Got 4th of July Recipes for You

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:

The Clean Dish shared Cherry Mint Sangria with Kirshwasser

Unconventional Baker shared Rosewater Raspberry Pineapple Blush Smoothie

Carol Fenster Cooks shared Sprouted Wild Rice Salad with Basil-Lemon Vinaigrette

Avocado Pesto shared Vegan Veggie Burgers

Strength and Sunshine shared Tahini Celeriac Potato Salad

Will Frolic for Food shared Spicy Basil and Sweet Corn Summer Succotash

Heather Christo shared Grilled Carrots with Mint Almond Pesto

Vegan Richa shared Crunchy Salad with Firecracker Chickpeas and Peanut Sauce

Vegetarian Gastronomy shared Chipotle, Black Bean, and Roasted Veggie Tacos

Faithfully Gluten-Free shared No-Bake Strawberry Ice Cream Cake

Tasty Yummies shared Roasted Blueberry and Lemony Yogurt Popsicles

Go Dairy Free shared Vegan Yogurt Mousse

Cooking on the Weekends shared Balsamic Glazed Fresh Melon Cake 

Ricki Heller shared Vegan Strawberry Ice Cream

Irish Cream Coffee Smoothies

Irish Cream Coffee Smoothies | Wheat-Free Meat-Free

I’m almost embarrassed calling this a recipe since it’s only three ingredients. But it’s been hot. And our AC has been pretty ineffectual. So we made these smoothies to cool off, and I thought some of you might be stuck in hot places too.

  • 2 cups coffee, frozen in ice cube trays
  • 1 cup Irish cream liqueur
  • ¼ cup semi-sweet chocolate chips
  1. Place coffee cubes, Irish cream, and chocolate chips in a blender and blend until smooth. Serve immediately.

Serves 2

Ingredients for Irish Cream Coffee Smoothies | Wheat-Free Meat-Free

Irish cream liqueur is made with Irish whiskey, and I know that whether alcohol made with gluten-containing grains is truly gluten-free has not been 100% settled. If you want to be on the safe side, perhaps try the recipe with a rum-based cream liqueur like RumChata.

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

Vegetarian, Gluten-Free Roundup: Chickpeas

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 Jackfruit Meatballs

Tasty Yummies shared Beans and Greens Stuffed Sweet Potatoes

Go Dairy Free shared Baked Curry Risotto

Fork and Beans shared Taco “Ice Cream” Cones

Faithfully Gluten-Free shared Brownie Cheesecake Bites

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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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