Vegetarian, Gluten-Free Roundup: Black Bean Noodles

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:

My Darling Lemon Thyme shared Stir Fried Millet with Ginger, Broccolini, and Fried Egg

She Let Them Eat Cake shared Easy Tomato Sauce

Spabettie shared Avocado Stuffed Chick-Quin Bites with Candied Jalapeno Ranch

Simply Gluten Free shared Black Bean Spaghetti with Roasted Butternut Squash

Gluten Free on a Shoestring shared Starbucks Style Apple Pound Cakes

Coleslaw with Grapes and Dried Apples

ColeslawWithGrapesAndDriedApples

I was working on this recipe a while before I realized that it’s basically a cross between coleslaw and Waldorf salad.

I used a technique I learned from this Serious Eats coleslaw recipe to prep the cabbage. (If you’re ever looking for a basic creamy coleslaw recipe, that’s the one you want.) You remove some of the moisture from the cabbage using salt and sugar. Removing moisture helps keep the cabbage crunchy and also helps ensure that the dressing doesn’t get watered down after the slaw has been sitting around a while.

PreppingColeslaw

Slaw

  • 1 pound cabbage, thinly sliced
  • 2 tablespoons white sugar
  • 2 tablespoons salt
  • 1/2 cup thinly sliced red onion
  • 1/2 cup quartered red grapes
  • 1/4 cup broken apple chip pieces

ColeslawDressing

Dressing

  • 3 tablespoons mayonnaise or Vegenaise
  • 3 tablespoons Greek yogurt
  • juice of 1/2 medium lemon (~1 1/2 tablespoons)
  • zest of 1/2 medium lemon (~1 teaspoon)
  • 1 teaspoon Dijon mustard
  • salt and freshly ground black pepper
  1. Place the cabbage in a large bowl and add the sugar and salt. Mix well, and let sit for 10 minutes.
  2. Meanwhile, put the mayonnaise/Vegenaise, yogurt, lemon juice, lemon zest, mustard, a pinch of salt, and a few grinds of pepper in a small bowl. Whisk to combine.
  3. Thoroughly rinse the cabbage. Gently squeeze to remove any excess water. Lay on towels and pat dry.
  4. Place the cabbage in a large bowl. Add the onion, grapes, apple pieces, and dressing. Stir well. Season with salt and pepper to taste.

(Serves 4)

GrapeDriedAppleColeslaw

Vegetarian, Gluten-Free Roundup: Get Thirsty

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.

Apologies for neglecting to post a roundup last week. We were on vacation with my parents. That means you get extra recipes this week. :)

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

Tasty Eats At Home shared Prickly Pear Syrup and Prickly Pear Lime Margaritas

Spabettie shared Papaya Turmeric Mocktails

Allergy Free Alaska shared Rosemary Garlic Ghee with Smoked Sea Salt

Simply Gluten Free shared Sunbutter and Banana Doughnuts

Allyson Kramer shared Strawberry Muffins

The Gluten Free Vegan shared Asian Orange “Chicken”

Newman Improved shared Pasta Vegan Alla Puttanesca

Tasty Yummies shared Spicy Southwest Loaded Sweet Potatoes with Cilantro Lime Avocado Cream

Carla’s Gluten Free Recipe Box shared a Red Velvet Milkshake

gluten-free-red-velvet-milkshake

Gluten Free Canteen shared Pecan Honey Cake

Beard and Bonnet shared Apple Cider Floats

Cardamom Rum Coffee Slush

CardamomRumCoffeeSlush

Sometimes inspiration strikes, and I have no idea what spurred it, but I go with it anyway. I woke up thinking about making a dessert/drink similar to bourbon slush but with coffee and dark rum. Unsurprisingly, it is awesome.

CardamomPods

CardamomCoffee

  • Enough water and freshly ground coffee beans to make 3 cups*
  • 2-3 pods green cardamom, smashed
  • 3/4 cup packed brown sugar
  • 1 cup dark rum
  • 1 14-ounce can sweetened condensed milk
  1. Add the cardamom pods to the coffee grounds and brew 3 cups of coffee.
  2. Mix the coffee and sugar in an 8×8-inch casserole dish and whisk until sugar is dissolved. Stir in the rum.
  3. Place in the freezer. Check after 2 hours. Stir any ice crystals into the liquid. Return to the freezer. Thereafter check every 1-2 hours, break up any ice crystals and stir the ice into the liquid. Slush should be fully frozen at around 6 hours.
  4. To serve, put 1 cup of slush in a fancy dish or bowl and drizzle with 1 tablespoon of sweetened condensed milk.

(Serves 6)

StagesOfFreezing

FullyFrozen

*I realize this is pretty vague, but there’s a bunch of different methods to brew coffee. Giving you the measurements I use for my French press doesn’t help if you use a drip brewer. I figure you know the ratio for your preferred brewing method.

Since this is frozen it will keep for a long time. If you need a dessert you can make days in advance, this is it. Conversely, if you’d like to make it today and need it to be ready sooner, use a larger dish. We have a side-by-side refrigerator/freezer so we can’t fit large dishes in it. If you do have the space though, you could use something like a 9×13-inch dish and the slush will freeze more quickly.

I thought 2 cardamom pods gave the slush a nice flavor without being too overpowering. If you really like cardamom though, go for 3.

CardamomRumCoffeeSlushSide

Chilled Cucumber Melon Soup

chilledcucumberhonedewsoup

While I do love fall weather, I’m not quite ready to give up the summer yet. I have a couple of summery recipes to share with you before I get into stew/squash/casserole mode.

choppingmelonandcukes

  • 4-pound honeydew melon, seeds removed, cut in large chunks
  • 1 medium cucumber (1/2 pound), peeled and cut in large chunks
  • zest of 1 medium lemon (~2 teaspoons)
  • juice of 1 medium lemon (~3 tablespoons)
  • salt
  • 3/4 cup radishes cut in matchsticks (5-6 large radishes)
  • 1/4 cup thinly sliced shallots (optional)
  1. Place the melon, cucumber, lemon zest and juice, and a small pinch of salt in a blender. Puree until smooth. Pour into a large bowl or tupperware and place in the refrigerator to chill.
  2. To serve, pour about 1 cup of soup into a low bowl. Divide radishes, and shallots if using, by how many servings you need. Place in a mound in the middle of the soup.

(Serves 4-6)

zestandblending

I think this would be a great starter course. It’s very light. Don’t forget to chill your bowls too.

I went back and forth about the shallots, which is why I made them optional. The soup is pretty mild, so the shallots can kind of overwhelm the other flavors. Some people will probably appreciate their pungency though.

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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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