Gluten-Free, Vegetarian Roundup: All Sorts of Fall

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 Taste Space shared Indian-Inspired Roasted Cauliflower and Quinoa Salad

Beard and Bonnet shared Kimchi Mac and Cheese

Cooking on the Weekends shared Chile-Lemon Roasted Purple Sweet Potato Fries

Tasty Eats At Home shared Kale Salad with Satsumas, Pecans, and Feta

Fork and Beans shared Pumpkin Coffee Cake Muffins

Gluten Free Canteen shared Quince, Apple, and Fig Holiday Tarts

Vegetarian, Gluten-Free Roundup: There’s No Escaping The Squash

I spend 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:

Tasty Yummies shared How to Make Crockpot Pumpkin Butter

Carla’s Gluten Free Recipe Box shared Parmesan Poppers

The Taste Space shared Raw Cauliflower Nigiri Sushi

Tessa the Domestic Diva shared Paleo Roasted Squash Slices

Recipes to Nourish shared Homemade Candy Bars with “Caramel” and Marshmallow Nougat

Thai-Inspired Red Lentil Soup

Thai Inspired Red Lentil Soup

Lentils. The quintessential food of crunchy vegetarian types. I don’t care about the stereotypes though — I love lentils. So does Mike. We probably have regular old brown lentils once a week just because we like them that much. But if you’re trying to convert someone to the cult of lentil, maybe try this recipe instead. Split red lentils are even quicker to cook, plus they’re prettier. Brown mush doesn’t sell as well.

  • 1 cup split red lentils
  • 3 cloves garlic, minced
  • 2 tablespoons minced ginger
  • 3 tablespoons minced lemongrass*
  • 1 serrano pepper, minced
  • 1 teaspoon tamarind concentrate/paste
  • ¼ teaspoon ground coriander
  • juice of 1 lime (~3 tablespoons)
  • 3 cups water
  • ½ cup canned full-fat coconut milk
  • 4 teaspoons chopped fresh cilantro, divided
  1. Add all the ingredients except the coconut milk and cilantro to a medium pot. Cover and bring to a boil. Reduce heat to low and simmer for 45 minutes.
  2. Stir in the coconut milk. Pour into bowls and garnish with chopped cilantro. Serve immediately.

(Serves 4)

*To mince lemongrass, first peel away the fibrous outer layers. Then trim the root end and any woody stem section on the stalk side. You’ll end up with a smooth bulb, similar to a green onion in texture and shape.

Preparing Soup

This recipe is being shared in Gluten-Free Wednesday, Allergy Free Wednesday and Full Plate Thursday.

Vegetarian, Gluten-Free Roundup: Lots of Vegetables

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 Chili Cheese Stuffed Jalapeños

Tasty Eats At Home shared Sesame Broccoli

Gluten Free SCD and Veggie shared Butternut Squash, Carrot & Quinoa Nut Roast

Cooking on the Weekends shared Herbs de Provence Roasted Carrots

Tasty Yummies shared Za’atar Roasted Squash with Crispy Kale and Pomegranate

Gluten-Free Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

Some sentiments about fall and some thoughts about pumpkin. Definitely some views railing for or against pumpkin spice lattes.

;)

Here’s a recipe for mini pumpkin cheesecakes.

Shortbread Crust

  • ¼ cup gluten-free shortbread crumbs
  • ¼ teaspoon ground cinnamon
  • pinch salt
  • ½ tablespoon butter, melted

Making Shortbread Crust

Cheesecake Filling

  • ½ cup cream cheese
  • ¼ cup ricotta cheese
  • 2 tablespoons white sugar
  • 2 tablespoons + 2 teaspoons pumpkin puree, divided
  • ½ teaspoon vanilla extract

Making Cheesecake Filling

  1. Set two small ramekins in a loaf pan. Fill the loaf pan with water until they start to lift off of the bottom of the pan. Remove the ramekins. Place the loaf pan in the oven. Preheat the oven to 300°F.
  2. In a small bowl, stir together the shortbread crumbs, cinnamon, and salt. Stir in the butter until thoroughly combined. Divide mixture evenly between the two ramekins. Use your fingers to evenly pat the mixture into the bottom of the ramekins.
  3. In a medium bowl, stir together all of the filling ingredients, except the 2 teaspoons of pumpkin puree, until well combined. Evenly spoon the filling between the ramekins. Dot 1 teaspoon of pumpkin puree on top of each cheesecake and swirl with a toothpick.
  4. Gently lower the ramekins into the loaf pan. Bake for 35-40 minutes. Let cool to room temperature in the loaf pan, then transfer to the refrigerator to fully chill.

(Serves 2)

Swirling Pumpkin

I’m not sure how many ounces my ramekins hold but they measure 3¼” diameter (from inside-edge to inside-edge), and just under 2″ tall.

I mix all the dry crust ingredients, then add the butter and microwave for 20-30 seconds until melted. Seems silly to get a bowl dirty melting ½ tablespoon butter on it’s own.

I was originally intending the crust to be graham crackers, but I couldn’t find any of the gluten-free variety. I used Pamela’s Pecan Shortbread Cookies. This ended up working to my advantage. Since shortbread is so crumbly, it was easy to chop it into small crumbs.

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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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