Savory Asparagus Custard

Savory Asparagus Custard {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

Savory Asparagus Custard

  • 1¼ pounds asparagus, ends trimmed
  • ½ cup water
  • butter
  • 4 large eggs
  • ½ cup whole milk
  • 2 tablespoons white rice flour
  • 1 tablespoon finely chopped fresh chives
  • ½ teaspoon salt
  • pinch ground cayenne
  1. Heat the oven to 325ºF. Set a kettle of water to boil. Place the asparagus and the ½ cup water in a large skillet. Cover and set over high heat. Steam for 6-7 minutes. Remove from the heat and set aside.
  2. Butter an 8×8-inch casserole dish. Once the asparagus is cool enough to handle, layer into the casserole dish. Combine the eggs, milk, white rice flour, chives, salt, and cayenne in a medium bowl. Whisk thoroughly. Pour over the asparagus. Set the casserole dish inside of another larger casserole dish. Pour the boiling water into the bigger dish so that the water level is as high as the asparagus and egg mixture. Place in the oven and bake until just set, 35-40 minutes.

Serves 4-6

Making Asparagus Custard 1 | Wheat-Free Meat-Free

Making Asparagus Custard 2 | Wheat-Free Meat-Free

You can bake the custard without the water bath, but the eggs set up firmer and less custard-like. Also, there’s more browning around the edges. If you want a little extra decadence, you can make the custard with half-and-half in place of the milk.

This recipe is being shared in Meat Free MondayAllergy Free Thursday, and Gluten Free Friday.

Cauliflower Peas and Garbanzos with Pesto

Cauliflower Peas and Garbanzos with Pesto {Gluten-Free, Vegan} | Wheat-Free Meat-Free

Cauliflower Peas and Garbanzos with Pesto

  • 1 pound cauliflower, chopped
  • 1 cup frozen peas
  • 2 ounces fresh basil
  • 2 tablespoons pine nuts
  • ½ teaspoon salt
  • ¼ cup extra virgin olive oil
  • 1 15-ounce can garbanzo beans, drained and rinsed
  1. Pour an inch of water into a medium pot. Insert a steamer basket. Cover and set over high heat. Once the water is boiling, add the cauliflower. Cover, and steam for 5 minutes. Add the peas, cover, and steam another 5 minutes.
  2. Meanwhile, place the basil, pine nuts, and salt in a food processor. Pulse a few times. Continue to pulse while streaming in the olive oil, until a thick paste has formed.
  3. When the cauliflower is tender and the peas heated through, drain. Place in a large bowl with the garbanzo beans and pesto. Stir until everything is coated. Serve.

Serves 4

Making Cauliflower Peas and Garbanzos | Wheat-Free Meat-Free

I like to drain the cauliflower and peas into the same colander the garbanzo beans are in so that the hot water warms the beans up.

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

Gluten-Free, Vegetarian Roundup: Blueberry Cocktail + Cherry Crostini

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 Crostini with Roasted Cherries and Thyme on Almond Ricotta with Honey and Balsamic

Tasty Yummies shared Mediterranean Flatbread

Thoroughly Nourished Life shared Corn and Feta Frittata

Will Frolic for Food shared Thai-Style Coconut Lime Noodles with Tamari Tofu

Gluten Free Gigi shared Watermelon Cupcakes

Allergy Free Alaska shared Carrot Cake

Simply Gluten Free shared a Blue Bumble Bee Cocktail

Creamy Polenta with Mushrooms and Mascarpone

Creamy Polenta with Mushrooms and Mascarpone {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

Creamy Polenta with Mushrooms and Mascarpone

  • 1 ounce mixed dried mushrooms
  • 1½ cups hot water
  • 4 cups vegetable broth
  • 2 tablespoons fresh rosemary, minced
  • 1 cup instant polenta or finely ground cornmeal
  • 4 ounces mascarpone cheese
  1. Place the mushrooms in a medium bowl. Pour the hot water over the mushrooms and let stand for 30 minutes. Drain and rinse the mushrooms, then finely dice.
  2. Place the broth and rosemary in a medium-large pot and set over high heat. Once simmering, reduce the heat to medium-low. Slowly pour in the polenta or cornmeal, while stirring constantly to prevent clumps. Simmer, stirring occasionally, for 7-8 minutes. The polenta should have a soft and creamy texture. Remove from the heat.
  3. Add in the mushrooms and mascarpone. Stir well. Serve.

Serves 6-8

Making Polenta with Mushrooms and Mascarpone | Wheat-Free Meat-Free

I chose dried mushrooms since they have concentrated flavor. The mixture I used included porcini, boletes, morel, oyster, and lobster mushrooms. Any mixture should do, or if you prefer one specific variety, stick to that.

Polenta sputters quite a bit while cooking. There’s not much you can do to prevent it. Just be aware it’s slightly messy.

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

Vegetarian, Gluten-Free Roundup: More 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:

Vegetarian Gastronomy shared Grilled Crispy Eggplant and Spinach Vegan Quesadillas

Vegan Richa shared Turmeric Lemon Rice

Avocado Pesto shared Vegan Crab Cakes with Avocado

Strength and Sunshine shared Spiralized Sweet Potato Crust Veggie Pizza

Faithfully Gluten Free shared Baked Strawberry Donuts

Allergy Free Alaska shared Paleo Vegan Double Chocolate Protein Cookies

Unconventional Baker shared Raw Tahini Orange Blossom Cheesecake

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