Vegetarian, Gluten-Free Roundup: 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:

Green Gourmet Giraffe shared Apricot, Nectarine & Vanilla Jam

Allergy Free Alaska shared Chai Spiced Honey Granola with Coconut Oil

Will Frolic for Food shared Cinnamon Cayenne Citrus Salad with Cacao Nibs

Lexie’s Kitchen shared Spinach Sauerkraut Dip

Vegetarian Gastronomy shared Lemony Potato Masala

Simply Quinoa shared Green Goddess Black Quinoa Salad

Tasty Eats At Home shared Roasted Broccoli Salad with Pine Nuts and Sun-Dried Tomatoes

Brittany Angell shared Spiralized Veggie Ratatoullie

Avocado Pesto shared Quinoa Power Bowls with Roasted Veggies and Avocado Sauce

What the Fork Food Blog shared Marble Pound Cake

The Clean Dish shared Vegan Double Chocolate Cookies with Himalayan Pink Salt

Gluten Free on a Shoestring shared Samoas-Style Chocolate Sheet Cake

Garlic Mushrooms

Garlic Mushrooms | Wheat-Free Meat-Free

This is high on the list of easiest appetizers to make. There are only a few steps and just four ingredients. (Maybe a few more if you want to get fancy.)

  • 8 ounces button or baby bella mushrooms
  • 3 tablespoons extra virgin olive oil
  • 8 cloves garlic (~½ head), coarsely minced
  • salt
  1. Preheat the oven to 375ºF. Remove the stems from the mushrooms. Save for another use. Pat the mushrooms dry. Place on a baking sheet stem-side down.
  2. Place the mushrooms in the oven for 10 minutes. Put the oil, garlic, and a small pinch of salt in a small pot. Set over low heat. Once it starts bubbling, alternate between pulling it off the heat and setting it back on. Keep it at a very light bubble. Stir frequently.
  3. When the mushrooms come out of the oven, place on a serving platter stem-side up. Spoon the garlic into the caps, then spoon the oil over the top. Serve immediately.

Serves 4-6

Preparing Garlic Mushrooms | Wheat-Free Meat-Free

The goal is to soften the garlic and get rid of the raw taste, but you don’t want any browning.

You can fancy these up a bit by adding some fresh herbs or spices. I chose fresh parsley and ground sumac. I think paprika (regular or smoked) would be good. Fresh dill, thyme, or basil all sound wonderful too.

The one downside of this recipe is that it’s really only good straight out of the oven. No packing these up to take somewhere else.

This recipe is being shared in Allergy Free WednesdayGluten Free Wednesday, and Gluten Free Fridays.

Vegetarian, Gluten-Free Roundup: Food to Warm You Up

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:

Gluten Free Gourmand shared One Step Sourdough Bread

Simply Quinoa shared Ginger-Scallion Egg Drop Zucchini Noodle Soup

Vegan Richa shared Vegan Thai Pizza

Gluten Free SCD and Veggie shared Stove Top Vegetable French Cassoulet

Vegan in the Freezer shared Slow Cooker Exotic Mushroom Soup

The Clean Dish shared Bailey’s Mousse au Chocolat

Gluten Free Canteen shared Cherry Chocolate Whoopie Do’s

The Baking Beauties shared Mini Pavlova

Heather Christo shared a Plum Vodka Spritzer

Grilled Jicama with Chimichurri

Grilled Jicama with Chimichurri | Wheat-Free Meat-Free

I first heard about grilling jicama from a clerk at the grocery store. The person in front of me had a jicama, and he suggested they try grilling it. Mental note made. It just took me a while to figure out what else to serve with it.

Chopping Chimichurri Ingredients | Wheat-Free Meat-Free

Mixing Chimichurri Ingredients | Wheat-Free Meat-Free

  • 2 cloves garlic
  • ½ cup fresh parsley leaves
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon white wine vinegar
  • ¼ cup extra virgin olive oil
  • salt
  • 1¼ pounds jicama, peeled, cut in ¼-inch slices
  1. Roughly chop the garlic. Set the parsley with the garlic on the cutting board and continue chopping. Once the parsley is roughly chopped, add the crushed red pepper flakes. Continue chopping until everything is finely chopped. Put the parsley, garlic, and crushed red pepper in a medium bowl. Add the vinegar, oil, and a pinch of salt. Stir until incorporated. Set aside.
  2. Heat a grill over high heat. After a few minutes, set the jicama directly over the flames. Grill for 5-7 minutes, until blackened marks form. Flip and grill another 5-7 minutes. Repeat with remaining jicama. Serve with the chimichurri drizzled over the top and extra set out for dipping.

Serves 4-6

Making Grilled Jicama | Wheat-Free Meat-Free

I have a gas grill on my stovetop. Obviously the amount of heat it puts out is going to vary from other grills. Think of my times as a rough guideline. You may need to grill for more or less time. The main point is to get some searing.

The chimichurri can be made 1-2 hours in advance to let the flavors meld.

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

Vegetarian, Gluten-Free Roundup: Soup, Salad, Sandwich

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:

Gluten Free on a Shoestring shared Glazed Chocolate Biscuit Donuts

Vegan Richa shared Lentil Bread

In Johnna’s Kitchen shared a Shaved Brussels Sprouts and Pecorino Salad

Ricki Heller shared Smoky Split Pea Soup

The Gluten Free Homestead shared Cauliflower Flatbreads

The Healthy Apple shared a Red Quinoa Buddha Bowl

Will Frolic for Food shared Szechuan Miso Bok Choy Soup with Tangerine

Vegetarian Gastronomy shared Potato Fritter Sliders with Chipotle Aioli

Gluten Free Easily shared Salted Caramel Shortbread Brownies

Unconventional Baker shared Vegan Profiteroles

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. For example, if you click through to Amazon via one of my links, I receive a commission of approximately 7% for any product you purchase.


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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