Vegetarian, Gluten-Free Roundup: Mmm, Poached Eggs

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:

Simply Gluten-Free shared Eggs Bolivar

Avocado Pesto shared Vegan Red Lentil, Sweet Potato, and Kale Curry

Simply Quinoa shared Thai Peanut Quinoa Bowls

Lisa’s Kitchen shared Portobellos Stuffed with Spinach and Sun-Dried Tomatoes

Will Frolic for Food shared Asparagus and Smashed Garlic Tagliatelle in Lemon Ghee Sauce

The Healthy Apple shared Wild Rice Powerhouse Bowl with Basil Garlic Sauce

Gluten Free Canteen shared a Lemon Berry Macaroon Tart

The Best Gluten Free Recipes shared Easy Chocolate Cupcakes

Pineapple Avocado Lettuce Wraps

Pineapple Avocado Lettuce Wraps | Wheat-Free Meat-Free

  • 1 head butter lettuce, leaves removed whole, rinsed, patted dry
  • 2 medium avocados, sliced lengthwise
  • ½ pineapple, cut into pieces 4-5 inches long and about ½-inch wide
  • ¼ medium red onion, thinly sliced
  • 2 medium jalapeño peppers, thinly sliced
  1. To assemble: take one piece of lettuce, top with 2-3 slices of avocado, 2-3 pieces of pineapple, 3-4 onion slices, and 4-5 slices of jalapeño.

Serves 4

Preparing Pineapple Avocado Lettuce Wraps | Wheat-Free Meat-Free

There were many other additions I thought up, but I couldn’t decide which ones I liked best, so I decided to keep it simple. Here they are in case you think they sound good: chopped fresh cilantro, salt (especially coarse finishing salt), hearts of palm, mango, cold cooked rice vermicelli, crumbled tortilla or root vegetable chips, refried beans, pan-fried tofu strips.

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

Vegetarian, Gluten-Free Roundup: Fun Little Twists

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 Sourdough Pancakes

Allergy Free Alaska shared Strawberry Pop Tarts

Gluten Free Easily shared Banana Coconut Breakfast Cookies

Vegan Richa shared Red Lentil Granola with Coconut and Cranberries

The Vegan Chickpea shared Cinnamon Yam Fries

Swirls and Spice shared Rainbow Tostadas

Green Gourmet Giraffe shared Pea, Quinoa, and Feta Fritters

The Baking Beauties shared Pink Lemonade Pie

Gluten Free on a Shoestring shared Brownie Butter Cake

Roasted Green Beans and Mushrooms

Roasted Green Beans and Mushrooms | Wheat-Free Meat-Free

As a recipe developer, there is frequently an impulse to use unusual ingredients or fancy techniques to really wow your readers. Of course, it’s pretty much impossible to truly invent something new. And it can be very tiring always trying to develop elaborate dishes. It’s nice to be reminded that simple is good too, which inadvertently happened the other night. We didn’t have any leftovers. We did have some green beans and mushrooms that needed to be used. I didn’t have the energy for anything complicated. A simple roast in the oven with basic seasoning was all they needed.

  • 1 pound green beans, ends trimmed
  • 8 ounces button mushrooms, sliced in half
  • 1 medium onion, cut in half lengthwise, then sliced into eighths
  • 2 teaspoons grapeseed oil
  • 2 tablespoons red wine vinegar
  • salt and freshly ground black pepper
  1. Preheat the oven to 400ºF. Place the green beans, mushrooms, and onion on a large baking sheet. Drizzle with the oil, then toss to coat. Drizzle with the red wine vinegar, add a couple large pinches of salt, and a few grinds of black pepper. Toss to coat, then spread in an even layer.
  2. Place in the oven and roast for 20 minutes. Toss the vegetables, then spread in an even layer. Roast another 20 minutes. Switch the oven to broil (low if possible). Broil around 5 minutes, until any liquid is evaporated and the edges are lightly browned. Serve.

Serves 2-4

Preparing  Roasted Green Beans and Mushrooms | Wheat-Free Meat-Free

This works as a side dish or a main course. We added a simple pilaf to stretch it a bit.

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

Tomato Soup and My Favorite Grilled Cheese

Tomato Soup and Grilled Cheese with Pickles and Mustard | Wheat-Free Meat-Free

We had a low-key, just-the-two-of-us New Year’s Eve. And for reasons I no longer remember, we decided to make tomato soup and grilled cheese to ring in the New Year. That led to Mike realizing he really likes tomato soup, so we’ve made it pretty regularly since then. (Especially with all the cold weather — things to do during bad weather include: never leave the apartment, make soup.)

Along with the tomato soup, I’ve been honing my grilled cheese skills.

How to Make Tomato Soup | Wheat-Free Meat-Free

Tomato Soup

  • 2 tablespoon extra virgin olive oil
  • 2 tablespoons butter
  • ½ medium onion, diced
  • 2 cloves garlic, smashed
  • 1 28-ounce can whole peeled tomatoes
  • 3 cups vegetable broth or water
  • 1 teaspoon white sugar
  • ¼ teaspoon dried oregano
  • freshly ground black pepper
  • salt (optional)
  1. Put the oil and butter in a medium pot over medium-low heat. Once the butter is melted, add the onions and garlic, cook for 5 minutes, until softened. Add the whole peeled tomatoes. Break them up with the back of a spoon. Add the broth or water, sugar, oregano, a few grinds of black pepper, and a couple generous pinches of salt (if broth is unsalted or using water). Cover and bring to a boil. Once boiling, reduce heat to low and simmer for 1 hour.
  2. Puree the soup using a standing or immersion blender. (If using a standing blender, remove the center piece of the lid and cover with a towel or rag to allow steam to escape.) Return soup to the pot and let simmer while preparing the grilled cheese.

Serves 6

How to Make Grilled Cheese | Wheat-Free Meat-Free

Grilled Cheese with Pickles and Mustard
Per Sandwich

  • 2 slices gluten-free sandwich bread
  • mayonnaise
  • Dijon mustard
  • 1¼ ounces shredded extra sharp cheddar cheese
  • 3 cornichons (gherkins), sliced in thirds lengthwise
  1. Set a large pan or griddle over medium-low heat. Let preheat 3-4 minutes. Spread a thin layer of mayonnaise over one side of each piece of bread. Spread a layer of mustard over the opposite side of each piece of bread.
  2. Set one slice of bread on the pan mayonnaise side down. Place the cheese on top in an even layer, then arrange the sliced cornichons on top. Place the other slice of bread on top, mayonnaise side up. Cook for 4-5 minutes, until golden brown. Flip the sandwich over and cook 3-4 minutes, until the cheese is melted and the other side is golden-brown. Serve with tomato soup.

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

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