Gluten-Free, Vegetarian Roundup: Tomatoes and 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:

Spabettie shared Cidermilk Pancakes

Gluten Free Homemaker shared Roasted Radishes

Avocado Pesto shared Vegan Vegetable Soup with Chickpea, Cherry Tomatoes, and Olives

The Clean Dish shared Crustless Charred Tomato and Feta Cheese Tart

Simply Quinoa shared Vegan Kale Caesar Salad with Crispy Chickpea Croutons

Gluten Free on a Shoestring shared Cheesecake Bites

Savory Asparagus Custard

Savory Asparagus Custard {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

Savory Asparagus Custard

  • 1¼ pounds asparagus, ends trimmed
  • ½ cup water
  • butter
  • 4 large eggs
  • ½ cup whole milk
  • 2 tablespoons white rice flour
  • 1 tablespoon finely chopped fresh chives
  • ½ teaspoon salt
  • pinch ground cayenne
  1. Heat the oven to 325ºF. Set a kettle of water to boil. Place the asparagus and the ½ cup water in a large skillet. Cover and set over high heat. Steam for 6-7 minutes. Remove from the heat and set aside.
  2. Butter an 8×8-inch casserole dish. Once the asparagus is cool enough to handle, layer into the casserole dish. Combine the eggs, milk, white rice flour, chives, salt, and cayenne in a medium bowl. Whisk thoroughly. Pour over the asparagus. Set the casserole dish inside of another larger casserole dish. Pour the boiling water into the bigger dish so that the water level is as high as the asparagus and egg mixture. Place in the oven and bake until just set, 35-40 minutes.

Serves 4-6

Making Asparagus Custard 1 | Wheat-Free Meat-Free

Making Asparagus Custard 2 | Wheat-Free Meat-Free

You can bake the custard without the water bath, but the eggs set up firmer and less custard-like. Also, there’s more browning around the edges. If you want a little extra decadence, you can make the custard with half-and-half in place of the milk.

This recipe is being shared in Meat Free MondayAllergy Free Thursday, and Gluten Free Friday.

Vegetarian, Gluten-Free Roundup: Wrapped and Stuffed

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 Creamy Nettles Soup with Cauliflower and Kale

Fork and Beans shared Breakfast Burrito Cones

Thoroughly Nourished Life shared Greek Lentil and Quinoa Stuffed Peppers

Vegan Richa shared Jamaican Jerk Jackfruit Caribbean Black Bean Wraps

Cooking on the Weekends shared No-Churn Pineapple Guava Ice Cream

Cauliflower Peas and Garbanzos with Pesto

Cauliflower Peas and Garbanzos with Pesto {Gluten-Free, Vegan} | Wheat-Free Meat-Free

Cauliflower Peas and Garbanzos with Pesto

  • 1 pound cauliflower, chopped
  • 1 cup frozen peas
  • 2 ounces fresh basil
  • 2 tablespoons pine nuts
  • ½ teaspoon salt
  • ¼ cup extra virgin olive oil
  • 1 15-ounce can garbanzo beans, drained and rinsed
  1. Pour an inch of water into a medium pot. Insert a steamer basket. Cover and set over high heat. Once the water is boiling, add the cauliflower. Cover, and steam for 5 minutes. Add the peas, cover, and steam another 5 minutes.
  2. Meanwhile, place the basil, pine nuts, and salt in a food processor. Pulse a few times. Continue to pulse while streaming in the olive oil, until a thick paste has formed.
  3. When the cauliflower is tender and the peas heated through, drain. Place in a large bowl with the garbanzo beans and pesto. Stir until everything is coated. Serve.

Serves 4

Making Cauliflower Peas and Garbanzos | Wheat-Free Meat-Free

I like to drain the cauliflower and peas into the same colander the garbanzo beans are in so that the hot water warms the beans up.

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

Gluten-Free, Vegetarian Roundup: Blueberry Cocktail + Cherry Crostini

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 Crostini with Roasted Cherries and Thyme on Almond Ricotta with Honey and Balsamic

Tasty Yummies shared Mediterranean Flatbread

Thoroughly Nourished Life shared Corn and Feta Frittata

Will Frolic for Food shared Thai-Style Coconut Lime Noodles with Tamari Tofu

Gluten Free Gigi shared Watermelon Cupcakes

Allergy Free Alaska shared Carrot Cake

Simply Gluten Free shared a Blue Bumble Bee Cocktail

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