Parsley Tarragon Risotto

Parsley Tarragon Risotto {Gluten-Free, Vegan} | Wheat-Free Meat-Free

Lately it seems I want all my meals to involve fresh herbs. There was the Herbed Bruschetta and the Summer Rolls, but that wasn’t enough. I was thinking of other ways to showcase herbs and realized risotto is a blank canvas. Plus it’s been a long time since I’ve shared a risotto recipe. (That photo is something.)

  • 3 1/2 cups vegetarian “no-chicken” broth
  • 5 tablespoons extra virgin olive oil, divided
  • 2 medium shallots, minced
  • 1 cup carnaroli or arborio rice
  • 3/4 cup dry white wine
  • 1 cup fresh parsley leaves, finely chopped
  • 1/3 cup fresh tarragon leaves, chopped
  • juice of 1/2 medium lemon
  • salt
  1. Place the broth in a medium pot over medium heat. Once warm, reduce heat to low.
  2. Place a large skillet over medium-high heat. Add 3 tablespoons of the oil. Once shimmering, add the shallots. Cook for 2-3 minutes, until soft and translucent. Add the rice. Stir until coated with the oil, cook for 1-2 minutes until translucent. Add the wine. Cook, stirring frequently, until the wine is mostly absorbed.
  3. Add the broth a ladleful at a time, stirring frequently. Once one ladle is absorbed, add another. Once all the broth is absorbed, about 30 minutes, remove from the heat. Stir in the remaining 2 tablespoons of oil, the parsley and tarragon, and the lemon juice. Adjust salt if necessary. Serve.

Serves 4

Making Parsley Tarragon Risotto | Wheat-Free Meat-Free

This recipe is being shared in Meat Free Monday and Allergy Free Wednesday.

Tomato Mango Pasta

Tomato Mango Pasta {Gluten-Free, Vegan} | Wheat-Free Meat-Free

Mike was helping me brainstorm recipe ideas, and he thought we should attempt a pasta sauce similar to this tomato jam I made a few years ago. But include some mango as well. Turns out tomato and mango are a good combo.

  • 2 pounds Roma tomatoes, cored and cut in small chunks
  • 1 mango, cut in small chunks
  • 1 medium shallot, minced
  • 2 tablespoons fresh thyme, minced
  • ½ cup dry white wine
  • ¼ cup white wine vinegar
  • ¾ teaspoon ground cayenne
  • ½ teaspoon ground allspice
  • 10 ounces gluten-free buckwheat pasta
  1. Place all ingredients, except the pasta, in a medium-large pot. Cover and set over medium-high heat. Once the liquid is simmering, reduce heat to medium-low. Let simmer for 45 minutes, stirring occasionally.
  2. With half an hour of cooking time left, bring a medium-large pot of water to boil. Salt liberally. Once boiling, add the pasta, cook for 10-13 minutes, until the pasta is al dente. Drain and serve with the pasta sauce.

Serves 4-6

Making Tomato Mango Pasta Sauce | Wheat-Free Meat-Free

If the sauce looks too liquidy, remove the lid for the last 5-10 minutes of cooking. Alternatively, if it dries out too fast and starts sticking to the bottom of the pot, add a quarter cup or so of liquid and scrape the bottom of the pot.

Since this sauce is fairly chunky, it works better with shorter pasta styles like penne and fusilli.

This recipe is being shared in Meat Free MondayAllergy Free Wednesday, and Full Plate Thursday.

Vegetarian, Gluten-Free Roundup: Strawberry or Lemon?

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:

Fork and Beans shared Chocolate Goldfish Cookies

Green Gourmet Giraffe shared Vegan Bubble and Squeak

Gluten Free on a Shoestring shared Asparagus Tart

Strength and Sunshine shared Garden Veggie Burgers

Heather Christo shared Mediterranean Sweet Potato Salad

The Clean Dish shared Arugula Basil Salad with Cantaloupe and Pumpkin Seeds

Simply Gluten Free shared Limoncello Syllabub

Gluten Free Canteen shared Bilbao Custard Rice Cakes

The Gluten Free Homestead shared Strawberry Granita

Gluten Free Mama shared Chocolate Chip Cheesecake with Dark Chocolate Espresso Crust

Summer Rolls + Dipping Sauce

Summer Rolls {Gluten-Free, Vegetarian, Vegan} | Wheat-Free Meat-Free

Dipping Sauce

  • 1/4 cup apricot jelly
  • 2 tablespoons water
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon chili garlic paste
  • 1/4 teaspoon tamarind concentrate
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon dry mustard powder
  1. Combine all ingredients in a small pot and set over medium heat. Once bubbling, cook for 2 minutes until syrupy. Allow to cool.

Making Dipping Sauce | Wheat-Free Meat-Free

Summer Rolls

  • 3 cups water
  • salt
  • 2 ounces maifun (rice vermicelli)
  • 1/3 ounce fresh basil leaves (1/4 cup well-packed)
  • 2 ounces soft lettuce or spring mix
  • 2 ounces carrots, cut into matchsticks
  • 2 ounces cucumber, cut into matchsticks
  • 8 rice papers
  1. Put the water and a couple large pinches of salt in a small pot. Set over high heat until simmering. Put the maifun in a medium bowl. Pour the water over the maifun and let sit for 15 minutes until soft.
  2. Fill a large bowl with warm water. Place one rice paper in the water. Allow to soften, 45-60 seconds. Lay on a flat surface. Layer in one-eighth of the basil, lettuce, carrots, cucumber and noodles about one-third of the way from the edge. Tightly pull the paper over the top and around the filling. Fold in the sides of the paper. Then roll forward. Set aside. Repeat with remaining ingredients. Serve with the dipping sauce.

Serves 4

Making Summer Rolls | Wheat-Free Meat-Free

It helps to keep the work surface wet to keep the rice paper from sticking to it. Try to keep the filling as tightly packed as possible and roll the rice paper as tightly as possible. I know this is easier said than done. Remove any stems from the lettuce to keep them from poking through the rice paper. It also helps to keep the carrots and cucumber more towards the middle of the roll to keep them from poking through as well.

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

Vegetarian, Gluten-Free Roundup: Cookie Dough Frosting on Cookies?

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:

Heather Christo shared a Blackberry French 75

Welcoming Kitchen shared Sunny Chocolate Coconut Butter

Avocado Pesto shared Kimchi Egg Skillet with Oyster Mushrooms

This Fox Kitchen shared Cauliflower, Carrot, and Apple Salad with Ginger Lime Dressing

Vegetarian Gastronomy shared Avocado Hummus Quesadillas with Sweet Jalapeño-Lemon Cream Sauce

Will Frolic for Food shared Smokey Roasted Eggplant and Squash with Millet Socca

Auntie Bethany shared Cookie Dough Frosting

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