Cheesecake Cupcakes

Cheesecake Cupcakes {Gluten-Free} |Wheat-Free Meat-Free

Cheesecake Cupcakes

  • 8 ounces cream cheese, room temperature
  • ¼ cup white sugar
  • 1 large egg
  • 1 tablespoon millet flour
  • 1 tablespoon tapioca starch
  • ½ teaspoon vanilla extract
  • 2 gluten-free Oreo-type cookies, crushed
  1. Heat the oven to 325ºF. Place liners in a 6-cup muffin tin.
  2. Place the cream cheese and sugar in a stand mixer. Beat at a medium-high speed for a few minutes.
  3. Add the egg. Beat at a medium-high speed for a few minutes until light and fluffy. Add the millet, tapioca, and vanilla extract. Beat at a medium speed until well incorporated.
  4. Spoon batter into the lined muffin tin. Place in the oven and bake for 25-30 minutes, until the center feels set. Remove and set on a cooling rack. Top the cupcakes with the cookie crumbs. Allow to cool completely. Serve at room temperature or chill in the refrigerator for a few hours.

Serves 6

Making Cheesecake Cupcakes | Wheat-Free Meat-Free

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

Vegetarian, Gluten-Free Roundup: Hemp Seeds and Beets

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 Hemp Seed Porridge

Heather Christo shared Beet Quinoa Salad with Pomegranate, Mint, and Pistachio

Faithfully Gluten Free shared Hot Potato Salad

Vegan Richa shared Crispy Kung Pao Cauliflower

Strength and Sunshine shared Beetroot Risotto

Spabettie shared Red Lentil Sweet Potato Hemp Burgers with Ginger Basil Sauce

Recipes to Nourish shared Elderberry Herbal Tea

Jalapeño Avocado Omelette

Jalapeno Avocado Omelette | Wheat-Free Meat-Free

I enjoy the simplicity here — just three main ingredients.

Jalapeño Avocado Omelette

  • 3 large eggs
  • 1/8 teaspoon salt
  • 1 tablespoon butter
  • 1/2 large jalapeño, minced
  • 1/2 small avocado, sliced
  1. Crack the eggs into a medium bowl. Whisk until frothy. Add the salt and whisk to incorporate.
  2. Heat a medium skillet over slightly above medium heat. Let sit for 1 minute. Add the butter. Once melted, add the eggs.
  3. Sprinkle the jalapeño over the eggs. Use a spatula to gently pull set eggs towards the middle of the pan, and let the runny parts run underneath. Keep doing this all around the edges of the skillet until the egg is almost entirely set, around 2-3 minutes.
  4. Fold one side onto the middle, then the other side. Remove from pan and top with avocado slices. Serve.

Serves 1-2

Making a Jalapeno Avocado Omelette | Wheat-Free Meat-Free

The omelette will cook a bit more after being removed from the heat, so remove the omelette from the pan slightly before it reaches the desired doneness.

Most recipes insist you need a nonstick pan to make an omelette. I’ll concede if you want absolutely no browning, that’s probably true, but as the photos attest, you can make a decent looking omelette in stainless steel too.

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

Vegetarian, Gluten-Free Roundup: Fun New Ingredients

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 White Bean Dip with Fresh Dill

Welcoming Kitchen shared Vegan Butternut Squash Soup with Hemp Seeds

Simply Gluten Free shared Eggplant Fries with Spicy Thai Dipping Sauce

Spabettie shared a Winter Waldorf Salad with Walnut Mustard Dressing

The Clean Dish shared Pine Needle Tea

Unconventional Baker shared Raw Cherimoya Custard Pudding

The Tasty Alternative shared Date Pecan Pie

Cauliflower Chowder

Cauliflower Chowder {Gluten-Free, Vegan} | Wheat-Free Meat-Free

Cauliflower Chowder

  • .25 ounces dried wakame (approximately ¼ cup)
  • 2½ cups hot water
  • 12 ounces cauliflower (3 cups small florets)
  • 2 cups vegetarian “no-chicken” broth
  • 1 tablespoon olive oil
  • 1 large stalk celery, diced
  • ½ medium onion, diced
  • 1 russet potato, cut in ¾-inch cubes
  • ¼ cup soy curls chopped small
  • 1 bay leaf
  • ¼ teaspoon ground cayenne
  • salt and freshly ground black pepper
  • 2 teaspoons lemon juice
  1. Put the wakame and water in a medium bowl. Let sit for 10 minutes.
  2. Strain the liquid from the wakame. Reserve the liquid, discard the wakame.*
  3. Place the cauliflower, wakame liquid, and broth in a blender. Blend until smooth.
  4. Heat a medium pot over medium heat. Add the oil and swirl to coat the pot. Add the celery and onion. Cook for 5 minutes, until softened. Add the potato, soy curls, puréed cauliflower, bay leaf, cayenne, a generous amount of salt, and few grinds of black pepper. Cover and bring to a simmer, then reduce heat to low. Simmer for 40-45 minutes, stirring occasionally, until the potatoes are soft. Serve.

Serves 4

Making Cauliflower Chowder | Wheat-Free Meat-Free

*Or you could toss it with some rice vinegar, plus maybe some cucumber and sesame oil, to make a seaweed salad.

When simmering, the cauliflower sometimes clumps up, as in the bottom right photo. Stir vigorously to reincorporate into the soup.

This recipe is being shared in Meat Free MondaysAllergy Free Wednesday, and Gluten Free Friday.

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