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

Caramelized Onion Jalapeño Pineapple Pizza with Plum Sauce

Caramelized Onion Jalapeño Pineapple Pizza with Plum Sauce {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

I know this sounds like an odd combination, and it kind of it is, but it works! Mike had a similar pizza at a restaurant in New Paltz, NY, which we recently visited. Their version included chicken and used a white sauce. A recipe that requires you to caramelize onions, and make plum sauce, and make a white sauce sounded like a bit much so I cut the white sauce. (And obviously the chicken had to go.) It’s a nice mix of sweet, tangy, and spicy.

Caramelized Onion Jalapeño Pineapple Pizza with Plum Sauce

  • 2 Udi’s Gluten-Free Pizza Crusts
  • plum sauce (recipe below)
  • 4 ounces fresh mozzarella cheese, thinly sliced
  • caramelized onions (recipe below)
  • 1 medium jalapeño pepper, minced
  • 1/3 cup pineapple tidbits
  1. Heat the oven to 375ºF. Spread the plum sauce over the pizza crusts. Top with the cheese, onions, jalapeño, and pineapple. Place on a pizza baking sheet and bake for 10 minutes. Remove and serve.

Serves 2-4

Caramelized Onions

  • 2 tablespoons olive oil
  • 2 medium onions, sliced
  • water
  1. Set a large skillet over medium heat. Add the oil, then add the onions. Stir until all the onions are coated with oil. Cook, stirring occasionally, until the onions are golden-brown, 50-60 minutes. If the onions start sticking to the pan, sprinkle with some water to loosen them up.

Caramelizing Onions | Wheat-Free Meat-Free

Plum Sauce

  • 1/4 cup plum jelly
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon minced ginger
  • small pinch salt
  1. Place all ingredients in a small pot. Whisk until smooth. Set over medium heat. Once the sauce starts to bubble, cook for 3 minutes. Remove and allow to cool.

Plum Sauce | Wheat-Free Meat-Free

Adding the Rest of the Toppings | Wheat-Free Meat-Free

I usually end up lowering the heat on the onions as they cook. It’s easier to keep them from burning that way. Also, once they start browning, they need to be stirred more frequently.

Udi’s pizza crusts are fairly small. I could fit both of them on my pizza pan at the same time, but they were laying over the raised edge. I found it better to bake one at a time. Otherwise, the toppings slightly slide to whichever side is lower.

This recipe is being shared in Meat-Free Mondays and Allergy Free Wednesdays.

Roasted Asparagus and Potatoes over Tarragon Lentils

Roasted Asparagus and Potatoes over Tarragon Lentils {Gluten-Free, Vegetarian, Vegan} | Wheat-Free Meat-Free
Roasted Asparagus and Potatoes over Tarragon Lentils

  • 1½ pounds small mixed potatoes, cut in ½-inch cubes
  • ¾ pound asparagus, ends trimmed
  • 2 tablespoons olive oil, divided
  • salt
  • 5 cloves garlic, minced
  • 1 cup brown lentils
  • 3 cups vegetable broth
  • 1½ teaspoon dry mustard powder
  • ¼ cup fresh tarragon, chopped
  1. Heat oven to 400ºF. Place the potatoes on a large rimmed baking sheet. Drizzle with 2 teaspoons of olive oil. Toss to coat. Sprinkle with 1/4 teaspoon salt. Toss to coat. Spread in an even layer. Place the asparagus on a separate large rimmed baking sheet. Drizzle with 1 teaspoon of olive oil. Toss to coat. Sprinkle with 1/8 teaspoon salt. Toss to coat.
  2. Add the remaining tablespoon of olive oil to a medium pot. Set over medium heat. Add the garlic, cook for 30 seconds-1 minute, until fragrant. Add the lentils, broth, and mustard. Cover and set over high heat. Once boiling, reduce heat to low and simmer for 1 hour and 15 minutes.
  3. Place the potatoes in the oven at the same time the heat is reduced on the lentils. Bake for 45 minutes. Remove, scrape up the potatoes, the redistribute in an even layer. Place the potatoes and the asparagus in the oven. Bake 45 minutes.
  4. Stir the tarragon into the lentils right before removing the potatoes and asparagus from the oven. Serve the lentils topped with the potatoes and asparagus.

Serves 4

Making Roasted Asparagus and Potatoes over Tarragon Lentils Part 1

Making Roasted Asparagus and Potatoes over Tarragon Lentils Part 2

I used a mix of potatoes mainly for more colorful photos. I tested the recipe using red potatoes which work just fine. I’d imagine Yukon golds would work too.

This recipe uses a long roasting time for the asparagus so fatter stalks hold up better. If you can only find thin stalks, you might want to reduce the roasting time.

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

Chai-Spiced Muffins with Cacao Nibs and March Muffin Madness

Chai-Spiced Muffins with Cacao Nibs {Gluten-Free, Dairy-Free, Nut-Free} | Wheat-Free Meat-Free

Hey all. I’m participating in March Muffin Madness! This is the gluten-free muffin event “equivalent” of that other March Madness. Honestly, I’m much more excited about this March Madness. I don’t care about basketball, but I do care about gluten-free muffins.

March Muffin Madness is hosted by Shirley at Gluten Free Easily and runs through Tuesday April 5. There are 22 bloggers participating in MMM, so that means 22 delicious gluten-free muffin recipes. Plus there are giveaways throughout the event with prizes, including a very special grand prize, awarded at the end.

You can enter the grand prize giveaway via Rafflecopter below. The giveaway includes: ½ gallon of Hidden Springs Vermont organic maple syrupUSA Bakeware 12-cup muffin panKettle & Fire bone broth (I figure not all of you are vegetarian), 5-lb bag of Honeyville almond flourCuisinart ice cream makerPaderno World Cuisine vegetable slicer/spiralizerCrockpot casserole slow cookerInstant Pot pressure cooker, and, last but not least–the very special grand prize is being sponsored by Blendtec!–a Blendtec Designer 625 with Wildside+ jar and Twister jar. Yay smoothies!

a Rafflecopter giveaway

In addition to the above prizes, Gluten Free Easily is hosting a daily giveaway. These giveaways include cookbooks, resource books, subscriptions, and meal plans. Visit Gluten Free Easily each day to enter that day’s giveaway and find the new gluten-free muffin recipe. In keeping with my recipe below, today’s giveaway is a copy of my cookbook and cacao nibs!


For my own recipe, I quickly settled on chai spices, but toyed a bit with the add-ins. I didn’t want a muffin that was very sweet. I ended up using cacao nibs because they add a chocolate flavor without adding sweetness. The final muffins are a nice blend of chocolate and spice.

Chai-Spiced Muffins with Cacao Nibs

  • ¾ cup sorghum flour
  • ½ cup millet flour
  • ½ cup tapioca starch
  • ¼ cup + 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cardamom (6 pods)
  • ¾ cup warm soymilk
  • ½ cup coconut oil, melted
  • 1 egg, room temperature
  • ½ cup cacao nibs
  1. Heat the oven to 350ºF. Place liners in a 12-cup muffin tin.
  2. Whisk the sorghum, millet, tapioca starch, sugar, baking powder, salt, and spices in a large bowl. Whisk the soymilk, coconut oil, and egg in a medium bowl. Add the liquids to the dry mix, and stir until just combined. Add the cacao nibs. Stir until just incorporated.
  3. Spoon the batter into the prepared muffin tin. Bake for 16-18 minutes, until firm to the touch. Remove from the oven. Once cool enough to handle, move muffins to a cooling rack to cool completely.

Makes 12 muffins

Making Chai-Spiced Muffins | Wheat-Free Meat-Free

Nutella Chocolate Milk

Nutella Chocolate Milk | Wheat-Free Meat-Free

Chocolate Rimmed Glasses (Optional)

  • 2 tablespoons semi-sweet chocolate chips
  • 2 tablespoons rainbow sprinkles
  1. Place the chocolate chips on a small plate. Microwave on low power until softened, stir until smooth. Place the sprinkles on a separate small plate.
  2. Hold the glass at a 45 degree angle to the plate. Lightly dip the outer edge of the glass in the chocolate, rotating until the entire outside edge is coated. Then dip the edge of the glass in the sprinkles, rotating until the entire edge is coated. Set aside to solidify.

Nutella Chocolate Milk

  • 8 ounces RumChata
  • 4 ounces milk
  • 3 tablespoons Nutella
  • ice
  1. Combine RumChata, milk, and Nutella in a blender. Blend until combined. Divide between highball glasses filled with ice.

Serves 2

Making Nutella Chocolate Milk | Wheat-Free Meat-Free

I used whole milk, as everyone knows the best chocolate milk is diner chocolate milk, and that’s because they use whole milk. However, any milk (dairy, almond, coconut, rice, etc.) will do.

That is enough chocolate and sprinkles for at least 4 glasses. You could use 1 tablespoon each for just 2 glasses, but I think it’s easier to have more to work with.

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