Gluten-Free, Vegetarian Roundup: Lots of Vegan Treats

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:

Straight Into Bed Cakefree and Dried shared Malty Sourdough

Gluten Free on a Shoestring shared Pita Bread

Spabettie shared Vegan Goat Cheese Wrapped Dates

Will Frolic for Food shared Gochujang Tempeh Sausage with Polenta, Basil, and Roasted Sweet Potato

Vegetarian Mamma shared Balsamic Tofu and Mushrooms

Heather Christo shared Spring Leek and Lemon Pasta with Mint Pistachio Pesto

Simply Quinoa shared Vegan Buffalo Cauliflower and Quinoa Tacos

Avocado Pesto shared Vegan Roasted Broccoli Steaks with Pistachios and Tahini Sauce

Unconventional Baker shared Raw Espresso Layer Cake

Buttery Cabbage with Dill

Buttery Cabbage with Dill {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

Buttery Cabbage with Dill

  • 4 tablespoons butter, divided
  • 1 pound Savoy Cabbage, cut in half, cored, thinly sliced lengthwise
  • ¼ pound carrots, cut into matchsticks
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 3 tablespoons chopped fresh dill
  1. Heat a large skillet over medium-high heat. Add 2 tablespoons butter. Once melted, add the cabbage, carrots, pepper, and salt. Stir well. Cover and reduce heat to medium. Simmer for 5 minutes.
  2. Add the remaining butter and the dill. Cook for 1-2 minutes, until the butter is melted. Stir well. Serve.

Serves 4

Making Buttery Cabbage with Dil l| Wheat-Free Meat-Free

Savoy cabbage is more tender than standard green cabbage and I like the crinkliness. That being said, the recipe works fine with plain old green cabbage too.

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

Vegetarian, Gluten-Free Roundup: Sauerkraut Ravioli!

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:

Strength and Sunshine shared Sauerkraut Chickpea Flour Ravioli with Spiced Applesauce

Cooking on the Weekends shared Sherry Mushroom Cauliflower “Risotto”

The Clean Dish shared Coconut Creamed Spinach with Sun-Dried Tomatoes

Spabettie shared Shroom Hunter Smoky Grilled Cheese

Gluten-Free Homemaker shared Cassava Coconut Paleo Bread Balls

Tessa the Domestic Diva shared Paleo Raw Chocolate Tarts

Wasabi Pea Mashed Potatoes

Wasabi Pea Mashed Potatoes {Gluten-Free, Dairy-Free, Vegan} | Wheat-Free Meat-Free

Wasabi Pea Mashed Potatoes

  • 1½ pounds Russet potatoes (2 large), cubed
  • salt
  • 1½ cups frozen peas
  • ¼ cup avocado oil
  • 1 tablespoon wasabi powder
  1. Place the potatoes in a medium-large pot and cover with cold water. Salt liberally. Cover and set over high heat. Once boiling, reduce heat to low and simmer for 15 minutes. The potatoes should be mostly cooked through. Increase the heat to medium, then add the peas. Cook another 5 minutes. Drain and place in a large bowl.
  2. Start mashing the potatoes and peas. Add in the oil and wasabi powder. Continue mashing and stirring until desired smoothness. Adjust salt if necessary. Serve.

Serves 4-6

Making Wasabi Pea Mashed Potatoes | Wheat-Free Meat-Free

Personally, I would have liked more wasabi. Mike thought it was fairly strong as is. The potency depends on the specific wasabi powder you have and how fresh it is, so taste as you go.

I’m a skins-on kind of lady. But peeling the potatoes might make for a smoother end product.

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

Gluten-Free, Vegetarian Roundup: Eat Your Green Veggies

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 Spunky Coconut shared Fried Quinoa Cakes

Vegetarian Gastronomy shared Zucchini Basil Soup

Vegan Richa shared Chickpea Flour Tofu

Thoroughly Nourished Life shared Asparagus, Pumpkin, and Feta Crustless Quiche

Simply Gluten Free shared Broccoli Tots with Ranch Dipping Sauce

Heather Christo shared Harissa Ginger Maple Glazed Shishito Peppers

Fork and Beans shared Pretzel Butterflies

Cooking on the Weekends shared Double Peanut Butter Cup Cookies

Recipes to Nourish shared Blueberry Cheesecake Ice Cream

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.


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. By using this site, you explicitly agree not to hold Pickled Publishing LLC or any of its members liable in any way for damages arising from decisions you make based on the information made available on this site.

Copyright 2016 Pickled Publishing LLC - All rights reserved. To be clear: This means that, aside from small quotations, the material on this site may not be republished elsewhere without my express permission. Privacy Policy