Wheat-Free Meat-Free

Vegetarian, Gluten-Free Roundup: Ferment, Fry, Roast, Bake

March 2, 2012 By Kalinda 4 Comments

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:

Recipes to Nourish shared Spiced Fermented Lemons and Fermented Citrus Beets with Ginger

Cook It Allergy Free shared 5 Minute Chard or Kale Saute with Raisins and Pine Nuts

Simply…Gluten Free shared Tempura Artichoke Hearts with Vegan Goody-Goody Sauce

Sustainable Cooking for One shared Roasted Cauliflower with Pasta, Pistachios, and Parsley

Allergy-Free Vintage Cookery shared Garlic, Kale, and Potato Soup

The Tasty Alternative shared a Simple Marinara Sauce

Gluten Free Canteen shared Orange Creamsicle Cupcakes

Spabettie shared Dark Chocolate Mocha Bundt Cake

Grapefruit Olive Oil Cake for Adopt a Gluten-Free Blogger

February 27, 2012 By Kalinda 15 Comments

We’ve been on a grapefruit kick lately. We always seem to have one or two hanging out on the counter. And there was the grapefruit frozen yogurt. Zoe from Z’s Cup of Tea commented that she had used grapefruit in an olive oil cake, which sounded quite tempting. But I’m making 3-4 food projects a day testing recipes for the cookbook, so we’re already drowning in food. But then Sea from Book of Yum put out this month’s Adopt a Gluten-Free Blogger announcement. Perfect timing: I could adopt Zoe and make the Grapefruit Olive Oil Cake for work, which was much easier to rationalize in my head.

As you probably guessed, olive oil cakes use olive oil instead of butter. They’re generally more of a rustic-type cake, not usually frosted. Perfect for me, as I hate messing with frosting.

Zoe did a lovely job with her recipe. I don’t own a 9×9 cake pan, so per her notes I used a 9×5 loaf pan and baked the cake an extra five minutes. I also followed Zoe’s suggestion of adding the zest to the batter at the end, instead of infusing the honey with it.

I ran into one snag that the grapefruits I had on hand were a bit old and squishy, which made it pretty much impossible to zest them. I ended up using a paring knife to cut off the skin, then finely minced it. I suspect I ended up with way more skin (and pith) than one would get by zesting, so my cake had a slight bitter aftertaste — which in the end doesn’t matter, because you should be following her recipe anyway. ;)

Oh, I should also mention that this is a dairy-, nut-, and gum-free cake. (It does have eggs though.) And that it’s super moist, and the olive oil and grapefruit are good compliments to each other. And that you should probably make it soon while citrus is still in season. (You do have to eat the rest of the grapefruit, of course.) Here you go, grapefruit olive oil cake, enjoy!

Vegetarian, Gluten-Free Roundup: Two Words Folks, Grasshopper Brownies

February 24, 2012 By Kalinda 6 Comments

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 Easily shared Chocolate “Doughnut” Hot Chocolate

Addicted to Veggies shared Vegan Spinach Dip

The Non-Dairy Queen shared Quinoa Lentil Balls or Burgers
(Make sure your oats are gluten-free)

Elegantly Gluten Free shared Kale, Zucchini, and Fusilli Skillet Dinner

Life As A Plate shared Asparagus Quiche with a Savory Sweet Potato Crust

Gluten-Free on a Shoestring shared Grasshopper Brownies

Tessa the Domestic Diva shared Coconut Secret/Homemade Healthy Mounds

Grapefruit Frozen Yogurt

February 20, 2012 By Kalinda 22 Comments

This is my recipe for the Healing Foods event I’m hosting this month. The challenge is to make a vegetarian dish featuring grapefruit. I really wanted to develop a savory dish using grapefruit. I tried. I really did, but it didn’t pan out. And my mind seemed stuck in grapefruit dessert mode. I hope Siri will forgive me if this recipe isn’t quite the healthy food she was hoping for.

The event lasts through February 29, so if you have a grapefruit recipe you’d like to share, send it my way. And remember there’s a chance to win one of two vegetarian cookbooks. Follow the link above for all the details.

Grapefruit frozen yogurt:

3 cups full fat greek yogurt
2/3 cup honey
1 large grapefruit

With an ice cream maker:

Stir the honey and yogurt together until honey is fully incorporated.
Pour mixture into ice cream machine and chill following manufacturer’s instructions. (For me, this about half an hour.)
While the yogurt is chilling, slice the grapefruit in half. Run a sharp knife between the pith and the fruit in each segment and also around the circumference of the grapefruit. Pull out each of the segments and chop small.
Add the grapefruit to the yogurt in the last 5 minutes of chilling.
Remove and transfer to a freezer-safe container. Freeze about 2 hours before serving.

Without an ice cream maker:

Stir the honey and yogurt together until honey is fully incorporated.
Pour the mixture into a baking dish or bowl. Put in the freezer.
While the yogurt is chilling, slice the grapefruit in half. Run a sharp knife between the pith and the fruit in each segment and also around the circumference of the grapefruit. Pull out each of the segments and chop small.
After 45 minutes, check on the mixture. Stir any ice crystals around the edges into the yogurt. Add the grapefruit chunks and mix well. Refreeze.
Thereafter, check every 30 minutes and give the mixture a good stirring. (The point is to break up the ice crystals.) Frozen yogurt should be ready in a few hours.

(Makes ~1 quart)

Full fat yogurt is important. The fat makes the frozen yogurt creamy instead of icy. The grapefruit pieces should be pretty small. Since they’re mainly water, they’re going to freeze into ice, and no one wants big hard ice chunks in their frozen yogurt.

If you use the second method, it helps if the dish you use is flat and wide. The yogurt will freeze faster that way. Even if you do use an ice cream maker, it still might be helpful to give the yogurt a stir every now and then once you put it in the freezer. As I mentioned in the recipe, you’re trying to break up ice crystals in order to produce a creamier frozen yogurt.

Increasing the honey to 3/4 cup (or even 1 cup if you like it really sweet) will also help make a smoother, creamier frozen yogurt. However, honey obviously has a pretty distinctive taste, and as you add more, you’ll lose some of the grapefruit flavor.

After the yogurt has been in the freezer overnight, it’s going to be pretty solid. Let it sit out before serving.

I’m sharing this recipe in Hearth and Soul Hop, Real Food 101, Allergy Free Wednesdays, These Chicks Cooked, and Full Plate Thursday.