Roasted Asparagus and Potatoes over Tarragon Lentils

Roasted Asparagus and Potatoes over Tarragon Lentils {Gluten-Free, Vegetarian, Vegan} | Wheat-Free Meat-Free
Roasted Asparagus and Potatoes over Tarragon Lentils

  • 1½ pounds small mixed potatoes, cut in ½-inch cubes
  • ¾ pound asparagus, ends trimmed
  • 2 tablespoons olive oil, divided
  • salt
  • 5 cloves garlic, minced
  • 1 cup brown lentils
  • 3 cups vegetable broth
  • 1½ teaspoon dry mustard powder
  • ¼ cup fresh tarragon, chopped
  1. Heat oven to 400ºF. Place the potatoes on a large rimmed baking sheet. Drizzle with 2 teaspoons of olive oil. Toss to coat. Sprinkle with 1/4 teaspoon salt. Toss to coat. Spread in an even layer. Place the asparagus on a separate large rimmed baking sheet. Drizzle with 1 teaspoon of olive oil. Toss to coat. Sprinkle with 1/8 teaspoon salt. Toss to coat.
  2. Add the remaining tablespoon of olive oil to a medium pot. Set over medium heat. Add the garlic, cook for 30 seconds-1 minute, until fragrant. Add the lentils, broth, and mustard. Cover and set over high heat. Once boiling, reduce heat to low and simmer for 1 hour and 15 minutes.
  3. Place the potatoes in the oven at the same time the heat is reduced on the lentils. Bake for 45 minutes. Remove, scrape up the potatoes, the redistribute in an even layer. Place the potatoes and the asparagus in the oven. Bake 45 minutes.
  4. Stir the tarragon into the lentils right before removing the potatoes and asparagus from the oven. Serve the lentils topped with the potatoes and asparagus.

Serves 4

Making Roasted Asparagus and Potatoes over Tarragon Lentils Part 1

Making Roasted Asparagus and Potatoes over Tarragon Lentils Part 2

I used a mix of potatoes mainly for more colorful photos. I tested the recipe using red potatoes which work just fine. I’d imagine Yukon golds would work too.

This recipe uses a long roasting time for the asparagus so fatter stalks hold up better. If you can only find thin stalks, you might want to reduce the roasting time.

This recipe is being shared in Meat Free MondaysAllergy Free Wednesdays, and Gluten Free Fridays.

Chai-Spiced Muffins with Cacao Nibs and March Muffin Madness

Chai-Spiced Muffins with Cacao Nibs {Gluten-Free, Dairy-Free, Nut-Free} | Wheat-Free Meat-Free

Hey all. I’m participating in March Muffin Madness! This is the gluten-free muffin event “equivalent” of that other March Madness. Honestly, I’m much more excited about this March Madness. I don’t care about basketball, but I do care about gluten-free muffins.

March Muffin Madness is hosted by Shirley at Gluten Free Easily and runs through Tuesday April 5. There are 22 bloggers participating in MMM, so that means 22 delicious gluten-free muffin recipes. Plus there are giveaways throughout the event with prizes, including a very special grand prize, awarded at the end.

You can enter the grand prize giveaway via Rafflecopter below. The giveaway includes: ½ gallon of Hidden Springs Vermont organic maple syrupUSA Bakeware 12-cup muffin panKettle & Fire bone broth (I figure not all of you are vegetarian), 5-lb bag of Honeyville almond flourCuisinart ice cream makerPaderno World Cuisine vegetable slicer/spiralizerCrockpot casserole slow cookerInstant Pot pressure cooker, and, last but not least–the very special grand prize is being sponsored by Blendtec!–a Blendtec Designer 625 with Wildside+ jar and Twister jar. Yay smoothies!

a Rafflecopter giveaway

In addition to the above prizes, Gluten Free Easily is hosting a daily giveaway. These giveaways include cookbooks, resource books, subscriptions, and meal plans. Visit Gluten Free Easily each day to enter that day’s giveaway and find the new gluten-free muffin recipe. In keeping with my recipe below, today’s giveaway is a copy of my cookbook and cacao nibs!

gfe-march-muffin-madness-500px

For my own recipe, I quickly settled on chai spices, but toyed a bit with the add-ins. I didn’t want a muffin that was very sweet. I ended up using cacao nibs because they add a chocolate flavor without adding sweetness. The final muffins are a nice blend of chocolate and spice.

Chai-Spiced Muffins with Cacao Nibs

  • ¾ cup sorghum flour
  • ½ cup millet flour
  • ½ cup tapioca starch
  • ¼ cup + 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cardamom (6 pods)
  • ¾ cup warm soymilk
  • ½ cup coconut oil, melted
  • 1 egg, room temperature
  • ½ cup cacao nibs
  1. Heat the oven to 350ºF. Place liners in a 12-cup muffin tin.
  2. Whisk the sorghum, millet, tapioca starch, sugar, baking powder, salt, and spices in a large bowl. Whisk the soymilk, coconut oil, and egg in a medium bowl. Add the liquids to the dry mix, and stir until just combined. Add the cacao nibs. Stir until just incorporated.
  3. Spoon the batter into the prepared muffin tin. Bake for 16-18 minutes, until firm to the touch. Remove from the oven. Once cool enough to handle, move muffins to a cooling rack to cool completely.

Makes 12 muffins

Making Chai-Spiced Muffins | Wheat-Free Meat-Free

Nutella Chocolate Milk

Nutella Chocolate Milk | Wheat-Free Meat-Free

Chocolate Rimmed Glasses (Optional)

  • 2 tablespoons semi-sweet chocolate chips
  • 2 tablespoons rainbow sprinkles
  1. Place the chocolate chips on a small plate. Microwave on low power until softened, stir until smooth. Place the sprinkles on a separate small plate.
  2. Hold the glass at a 45 degree angle to the plate. Lightly dip the outer edge of the glass in the chocolate, rotating until the entire outside edge is coated. Then dip the edge of the glass in the sprinkles, rotating until the entire edge is coated. Set aside to solidify.

Nutella Chocolate Milk

  • 8 ounces RumChata
  • 4 ounces milk
  • 3 tablespoons Nutella
  • ice
  1. Combine RumChata, milk, and Nutella in a blender. Blend until combined. Divide between highball glasses filled with ice.

Serves 2

Making Nutella Chocolate Milk | Wheat-Free Meat-Free

I used whole milk, as everyone knows the best chocolate milk is diner chocolate milk, and that’s because they use whole milk. However, any milk (dairy, almond, coconut, rice, etc.) will do.

That is enough chocolate and sprinkles for at least 4 glasses. You could use 1 tablespoon each for just 2 glasses, but I think it’s easier to have more to work with.

Vegetarian, Gluten-Free Roundup: Green

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:

Vegetarian Mamma shared a Honey Mustard Broccoli Bowl

Vegan Richa shared Jackfruit Chickpea Coconut Stir Fry

Simply Quinoa shared Spinach and Artichoke Quinoa Pizza Crust

Thoroughly Nourished Life shared Irish Cream Cheesecake Chocolate Cake

Auntie Bethany shared Cookie Dough Eggs

Swirls and Spice shared Kiwi Lime Pie

Mashed Butternut and Potato Stuffed Peppers

Mashed Butternut and Potato Stuffed Peppers {Gluten-Free, Dairy-Free, Vegan} | Wheat-Free Meat-Free

Mashed Butternut and Potato Stuffed Peppers

  • ¼ cup water
  • 2 large bell peppers
  • 1 large Russet potato (¾ pound), cut in ¾-inch cubes
  • ¾ pound butternut squash, cut in ¾-inch cubes
  • salt
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh sage
  • 2 tablespoons extra virgin olive oil
  1. Heat the oven to 375ºF. Cut the stems out of the top of the peppers. Slice in half lengthwise, and remove ribs and seeds. Pour the water into an 8×8 casserole dish. Place the peppers in the dish, cut side down. Place in the oven and roast for 20 minutes. Remove and allow to cool. Drain off any remaining water.
  2. Meanwhile, place the potato and squash in a medium pot. Cover with water and salt generously. Cover and bring to a boil. Once boiling, reduce heat to low and simmer for 20 minutes, or until the potatoes and squash are easily stabbed with a fork. Drain.
  3. Place the potato and squash in a large bowl. Mash. Stir in the garlic, sage, and olive oil until thoroughly incorporated. Spoon into the pepper halves. Return to the casserole dish and place in the oven. Roast 20 minutes. Serve.

Serves 4

Making Mashed Butternut and Potato Stuffed Peppers | Wheat-Free Meat-Free

This recipe is being shared in Meat Free MondayAllergy Free Wednesday, and Gluten Free Fridays.

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.


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. By using this site, you explicitly agree not to hold Pickled Publishing LLC or any of its members liable in any way for damages arising from decisions you make based on the information made available on this site.

Copyright 2016 Pickled Publishing LLC - All rights reserved. To be clear: This means that, aside from small quotations, the material on this site may not be republished elsewhere without my express permission. Privacy Policy