Garlic Dill Lima Beans with Fried Capers

Garlic Dill Lima Beans with Fried Capers {Gluten-Free, Vegan} | Wheat-Free Meat-Free

I love lima beans! I was making a variation of my Lima Beans with Artichokes and Sun-Dried Tomatoes last week and decided it was time for another lima bean recipe. I hope you like lima beans too.

 Garlic Dill Lima Beans with Fried Capers

  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons capers, rinsed and patted dry
  • 6 cloves garlic, minced
  • 4 cups frozen baby lima beans
  • ¼ cup water
  • ½ teaspoon salt
  • 5 ounces torn fresh spinach
  • 2 tablespoons chopped fresh dill
  • juice of ½ lemon
  1. Heat a large skillet with a lid over medium-high heat. Add the olive oil. Once shimmering, add the capers. Fry until starting to brown, about 3 minutes. Remove from the skillet and set aside.
  2. Reduce the heat to medium-low. Add the garlic, lima beans, water, and salt to the skillet. Stir to combine. Cover and simmer for 20 minutes. Stir in the spinach. Cover and cook 3 minutes. Remove from the heat and stir in the dill and lemon juice. Top with the fried capers. Serve.

Serves 4-6

Cooking Garlic Dill Lima Beans with Fried Capers | Wheat-Free Meat-Free

Even though you’ve reduced the heat, it’s advisable to get the water in the pan pretty quickly after the garlic. The pan is still pretty hot, and if, for example, you try to individually measure out four cups of lima beans after you’ve added the garlic, it will burn.

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

Mango and Chai Coconut Cream Cheese Mini Toasts

Mango and Chai Coconut Cream Cheese Mini Toasts {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

Mango and Chai Coconut Cream Cheese Mini Toasts

  • 6 tablespoons unsweetened flaked coconut
  • 4 ounces whipped cream cheese
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cardamom (2 pods)
  • 1 mango
  • Glutino Bagel Chips
  1. Put the coconut in a small skillet. Set over medium heat. Cook, stirring frequently, until lightly browned and toasted, 4-5 minutes. Remove from the heat and allow to cool.
  2. Place the cream cheese, ginger, cinnamon, cloves, and cardamom in a medium bowl. Stir well. Once the coconut is cool, stir into the cream cheese.
  3. Thinly slice the mango, then cut into 3/4-inch pieces. Spoon a small amount of the cream cheese mixture onto a bagel chip, then top with the mango. Repeat until all the cream cheese is used. Serve.

Makes approximately 22 mini toasts

Toasting Coconut and Mixing Cream Cheese | Wheat-Free Meat-Free

Assembling Mini Toasts | Wheat-Free Meat-Free

If you wanted to just make the chai coconut cream cheese for other uses, I’d suggest mixing in a little bit of sugar.

This recipe is being shared in Allergy Free Thursday. and Gluten Free Friday.

Vegetarian, Gluten-Free Roundup: So Many Veggies

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 Gastronomy shared Indian Spice Stuffed Eggplants and Potatoes

Ricki Heller shared Tempeh Reuben Burgers

Strength and Sunshine shared Grilled Green Goddess Wraps

These Things I Love shared Lemon Dill Lentil Soup

Vegan Richa shared Cucumber Tomato Onion Salad

Tasty Yummies shared Roasted Peach and Vanilla Bean Matcha Popsicles

The Gin and Earl Grey Cocktail

The Gin and Earl Grey Cocktail | Wheat-Free Meat-Free

Earl Grey Simple Syrup

  • 1 cup sugar
  • 1 cup strong Earl Grey tea
  1. Combine the sugar and tea in a small saucepan. Set over medium-high heat. Whisk thoroughly, until the sugar is completely dissolved. The syrup should be clear. Remove from the heat and set aside to cool.

Making Earl Grey Simple Syrup | Wheat-Free Meat-Free

The Gin and Earl Grey Cocktail

  • 2 ounces London dry gin
  • 1 ounce Earl Grey simple syrup
  • ¼ ounce fresh lemon juice
  • dash rosewater
  • thinly sliced lemon (for garnish)
  1. Combine all ingredients in a rocks glass. Add ice and stir. Garnish with the lemon slice.

Serves 1

Making an The Gin and Earl Grey Cocktail | Wheat-Free Meat-Free

For a fun twist, shake with ice, strain, then top off with sparkling wine or sparkling water.

I keep my simple syrup in a plastic condiment bottle in the refrigerator. It’s easier to measure out small amounts.

If you like making cocktails, I highly recommend a 2 ounce measuring cup. It’s more accurate than a regular shot glass, and there are fewer dribbles since it’s actually designed for pouring. Mine is from Pampered Chef. I remember it had a ridiculous price for something so small, but I love it. I think Oxo makes one too.

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

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