Charred Corn Roasted Tomato and Strawberry Salsa

• 8 ounces cherry tomatoes, sliced in half
• 2 ears corn
• 8 ounces strawberries, cut into ½-inch chunks
• ½ jalapeño pepper, minced
• ½ teaspoon lime juice
• ½ teaspoon salt

1. Grease a rimmed baking sheet. Set the oven to low broil. Place the tomatoes in an even layer on the greased baking sheet. Set under the broiler for 10 minutes. Remove and toss the tomatoes. Redistribute into an even layer. Return to the oven and broil another 10 minutes. Remove and allow to cool.
2. Husk the corn. Set over flames on a gas stove or grill. Turn until charred all over. Remove from heat and allow to cool. Slice the kernels off of the cob.
3. In a medium-large bowl, combine the tomatoes, corn, strawberries, jalapeño, lime juice, and salt. Stir well. Let sit for 15 minutes before serving.

Makes 2 cups

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

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Peach Waffles

• 1 cup white rice flour
• ½ cup millet flour
• ½ cup sorghum flour
• 2 tablespoons corn meal
• 2 tablespoons sugar
• ½ teaspoon salt
• 3 medium ripe peaches
• ½-¾ cup water
• 4 eggs
• ½ cup plain yogurt
• 4 tablespoons melted butter

1. Combine the flours, corn meal, sugar, and salt in a large bowl. Whisk thoroughly.
2. Slice two of the peaches into large chunks. Place in a blender with ½ cup water. Blend until smooth. Add enough water to make 2 cups of peach puree. Slice the remaining peach into ½-inch pieces.
3. Crack the eggs into a large bowl. Whisk until frothy. Whisk in the yogurt, butter, and peach puree. Add the dry mixture to the wet mixture. Stir until combined. Stir in the peach pieces. Spoon batter into a waffle maker and cook according to waffle maker’s instructions.

Makes 6 7-inch waffles

It helps to spoon the batter around the waffle iron to ensure that the peaches all aren’t clumped up in the middle. Also, if you really love peaches, you could probably add another peach’s worth of pieces to the batter.

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

Looking for More Gluten-Free Vegetarian Recipes?

The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes. Click here to see it on Amazon.

I love lima beans! I was making a variation of my Lima Beans with Artichokes and Sun-Dried Tomatoes last week and decided it was time for another lima bean recipe. I hope you like lima beans too.

 Garlic Dill Lima Beans with Fried Capers

• 2 tablespoons extra virgin olive oil
• 3 tablespoons capers, rinsed and patted dry
• 6 cloves garlic, minced
• 4 cups frozen baby lima beans
• ¼ cup water
• ½ teaspoon salt
• 5 ounces torn fresh spinach
• 2 tablespoons chopped fresh dill
• juice of ½ lemon

1. Heat a large skillet with a lid over medium-high heat. Add the olive oil. Once shimmering, add the capers. Fry until starting to brown, about 3 minutes. Remove from the skillet and set aside.
2. Reduce the heat to medium-low. Add the garlic, lima beans, water, and salt to the skillet. Stir to combine. Cover and simmer for 20 minutes. Stir in the spinach. Cover and cook 3 minutes. Remove from the heat and stir in the dill and lemon juice. Top with the fried capers. Serve.

Serves 4-6

Even though you’ve reduced the heat, it’s advisable to get the water in the pan pretty quickly after the garlic. The pan is still pretty hot, and if, for example, you try to individually measure out four cups of lima beans after you’ve added the garlic, it will burn.

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

Looking for More Gluten-Free Vegetarian Recipes?

The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes. Click here to see it on Amazon.

Mango and Chai Coconut Cream Cheese Mini Toasts

• 6 tablespoons unsweetened flaked coconut
• 4 ounces whipped cream cheese
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cardamom (2 pods)
• 1 mango
• Glutino Bagel Chips

1. Put the coconut in a small skillet. Set over medium heat. Cook, stirring frequently, until lightly browned and toasted, 4-5 minutes. Remove from the heat and allow to cool.
2. Place the cream cheese, ginger, cinnamon, cloves, and cardamom in a medium bowl. Stir well. Once the coconut is cool, stir into the cream cheese.
3. Thinly slice the mango, then cut into 3/4-inch pieces. Spoon a small amount of the cream cheese mixture onto a bagel chip, then top with the mango. Repeat until all the cream cheese is used. Serve.

Makes approximately 22 mini toasts

If you wanted to just make the chai coconut cream cheese for other uses, I’d suggest mixing in a little bit of sugar.

This recipe is being shared in Allergy Free Thursday. and Gluten Free Friday.

Looking for More Gluten-Free Vegetarian Recipes?

The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes. Click here to see it on Amazon.

Earl Grey Simple Syrup

• 1 cup sugar
• 1 cup strong Earl Grey tea

1. Combine the sugar and tea in a small saucepan. Set over medium-high heat. Whisk thoroughly, until the sugar is completely dissolved. The syrup should be clear. Remove from the heat and set aside to cool.

The Gin and Earl Grey Cocktail

• 2 ounces London dry gin
• 1 ounce Earl Grey simple syrup
• ¼ ounce fresh lemon juice
• dash rosewater
• thinly sliced lemon (for garnish)

1. Combine all ingredients in a rocks glass. Add ice and stir. Garnish with the lemon slice.

Serves 1

For a fun twist, shake with ice, strain, then top off with sparkling wine or sparkling water.

I keep my simple syrup in a plastic condiment bottle in the refrigerator. It’s easier to measure out small amounts.

If you like making cocktails, I highly recommend a 2 ounce measuring cup. It’s more accurate than a regular shot glass, and there are fewer dribbles since it’s actually designed for pouring. Mine is from Pampered Chef. I remember it had a ridiculous price for something so small, but I love it. I think Oxo makes one too.

Looking for More Gluten-Free Vegetarian Recipes?

The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes. Click here to see it on Amazon.

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

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 Monday, Allergy Free Thursday, and Gluten Free Friday.

Looking for More Gluten-Free Vegetarian Recipes?

The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes. Click here to see it on Amazon.

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

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.

Looking for More Gluten-Free Vegetarian Recipes?

The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes. Click here to see it on Amazon.

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

Looking for More Gluten-Free Vegetarian Recipes?

The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes. Click here to see it on Amazon.

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

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 Wednesday, Full Plate Thursday, and Gluten Free Fridays.

Looking for More Gluten-Free Vegetarian Recipes?

The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes. Click here to see it on Amazon.

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

Looking for More Gluten-Free Vegetarian Recipes?

The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes. Click here to see it on Amazon.