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Vote for me!


Remember this recipe? I am so excited! It is a part of Velvet Aroma’s My Gourmet Valentine contest! I entered in my recipe for gluten free Cashew Butter Chocolate Strawberry Bites and I’m doing great in the contest! I am currently in 2nd place!

You can vote for my Cashew Butter Chocolate Strawberry Bites here. There is also a neat little widget over on the side bar from the great folks at Velvet Aroma that will get you there with a click! When you register with an email, you get entered in to win 2 dozen red roses delivered anywhere in the US by Valentine’s Day.

Since the morning the contest began, I’ve been posting this link on my Facebook page, on my personal Facebook wall, sending tweets about it, emailing and texting friends, and posting it everywhere I can. I have really been enjoying myself, and I am so overwhelmed by all of the positive feedback I’ve received – both on my recipe, as well as all the general support and encouragement! I’ve had friends share the info and link on their walls, even. The reaction has been astounding. ❤

In summary. My friends and blogger-contacts are AMAZING. I am truly a lucky lucky girl! Thank you all! Please consider voting for me, the contest runs until Feb 10th and you can vote once each day! And I would be honored if you wanted to reblog this, or shared my links on FB, twitter, or anywhere else!


cashew butter chocolate strawberry bites


Press cashew butter (Mmmm…cashew butter=new favorite food) into small cups. Pour melted chocolate chips into the center. Place chopped strawberries atop the chocolate. All gluten free, of course. Enjoy!

1 spoon of cashew butter for each “bite”
1 tablespoon melted GF chocolate chips for each “bite”
2 strawberries, quartered, for each “bite”

glutenvygirl’s super stuffed baked potatoes


Salted baked potatoes, stuffed with mushrooms, leeks, corn, broccoli, and topped with avocado and roasted beets. Oh, and some parsley for garnish.

First of all, let’s get this straight. This isn’t a healthy dish. At first blush, it might appear that way – what with the broccoli, leeks, garlic and all – but look closer and you’ll see mountains of salt and globs of yummy butter & creams and lots of cheese.

I know it’s an unusual combination, but it really is good. If you are strongly opposed to any of the ingredients, by all means experiment and use what sounds good.

Have fun with it.
I do.

I posted a poll on the glutenvygirl Facebook page yesterday, asking fans to choose what I blogged about today. I was so excited about this! First poll EVER! Baked potatoes was chosen. So today, that’s what I made.

I’m trying something new with this post, also, in how I post photos. I am going to post a ton of photos in a new setup, and then the info under it. Please let me know what you think!

So here we go.


In this photo: the potato stuffing ingredients, the potatoes with oil and kosher salt, the beets with oil and kosher salt, the mushrooms, how I slice a leek, and the leeks soaking


In this photo: cooked mushrooms, mushrooms and leeks, mushrooms leeks corn and broccoli, steaming the broccoli, baked potatoes, baked beets


In this photo: potatoes scraped out, adding butter and cream, adding cheese and sour cream, stirred up, combined with veggie mixture, the way I cut an avocado

3 large russet potatoes
2 fresh beets
1 T + 1 t oil
1 T + 1 t kosher salt
1 T butter, salted
1 T butter, salted & softened
8 oz whole button mushrooms, sliced
1 leek, root and green parts removed and the rest sliced and halved
3 cups fresh broccoli florets
1 14.25 oz can of corn, drained
2 cloves of garlic, minced
1 T pepper
1/4 c heavy cream
1/4 c sour cream
2 c sharp shredded cheddar cheese (I use extra-sharp)
1 avocado
parsley for garnish

Preheat oven to 400.
Pour 1 tablespoon of oil onto russet potatoes. Rub all over. Then, rub 1 tablespoon of the kosher salt over them. Pierce with a fork. Pour 1 teaspoon oil onto the beets. Rub all over. Rub 1 teaspoon kosher salt over the beets. Place potatoes and beets onto a baking sheet and bake for 1 hour.
Put 1 tablespoon of butter into a skillet, and add the mushrooms. Cook over medium until the mushrooms shrink and get darker. Then, add the clean leeks, the minced garlic, and the pepper. Cook ok medium until leeks are soft
As they cook, place the broccoli florets into a steamer and steam, about 18 minutes.
To the skillet of mushrooms and leeks, gently stir in the corn and broccoli. Keep on low heat, stirring occasionally.
Remove the potatoes and beets from the oven, but keep it set on 400. The potatoes may look over-baked; that is the way we want them. Let them cool for a few minutes. Slice lengthwise on the potatoes, and squeeze them a bit. Scoop out much of the potato into a large bowl, leaving a thick outer wall on the potato shells.
To the scooped out potatoes, add the cream, softened butter, sour cream, and the sharp cheddar (what? Don’t look at me like that…I warned you about this stuff in the first line!). Stir this mixture. I don’t like to mash the potatoes, but I’ve found that vigorously stirring them will make them delicious but keep a few little bites of cooked potato around as well.
Add the skillet items to the large bowl full o’ dairy. Mix together. Spoon into potato shells. Pile ’em high. Sprinkle the reserved cheddar over the top, and pop into the oven for five minutes. Remove. (now, you can turn off the oven).
Peel and slice the baked beets. Enjoy the pretty color they turn your fingers. I cut them into triangles. You’ll have extra beet slices – I save them for a salad topping the next meal. (For a hilarious story about a friend’s experience with beets, click here)
Cut the avocado and place into a small bowl. Lightly stir the avocado until it just starts to become creamy.
Top the stuffed potatoes with the beets, a dollop of the avocado, and a sprig or two of the parsley.


A)This recipe could be made vegan, if you swap out the butter for oil and the milk products for soymilk or other substitues.

B)This recipe is vegetarian, but that could easily be corrected by adding crumbled cooked bacon as a topping.

C)Feel free to swap ingredients, change it up, sub out things you detest for things you adore. Please let me know what you try, and what you think – about the recipe, and the photo changes! 🙂


Herbed buttery sliced potatoes and sunchokes


I bought sunchokes recently. I’ve always wanted to try them. So I figured why not try something new.

I wasn’t really sure what to do with them at first. I tasted a small piece. It was interesting, but not crying out for a specific treatment. I looked up recipes, and nothing really appealed to me. I didn’t want to purée or mash them (I still have flashbacks from the Great Cauliflower Purée Disaster of ’08) and I didn’t want to serve them in large portion sizes, due to some of the horror stories I had read about the chokes producing copious amounts of intestinal gas. Living with all males, I knew that would’ve been miserable for me (even though they would’ve been greatly entertained…sigh). So. The texture appeared similar to jicama, but I didn’t want to cut them into matchsticks and top our salads with them, either.

After considering it for a bit, I decided to just come up with something. One of my family’s favorite side dishes is herbed potatoes, so I chose to combine the russet potatoes with the sunchokes and create the recipe as usual. I used dried herbs since I had them on hand. It was easy, and it introduced my family to a new item by blending it in with something familiar. It was delicious.







2 large russet potatoes
1 medium onion
1 lb sunchokes
2 cloves of garlic, minced
1 tablespoon dried dill
1 tablespoon dried rosemary
2 teaspoons pepper
1 teaspoon salt
1/4 cup butter, cut into pats

Preheat oven to 400. Using a mandoline, slice the potatoes, onion, and sunchokes. You did wash them first, right? 😉 Mix the potato, onion, and sunchoke slices in a large bowl. In a separate small bowl, combine the minced garlic with the dill, rosemary, pepper and salt. Then add the herbs to the large bowl and mix gently.
Empty contents of large bowl into a prepared casserole dish. Dot with butter.
Bake uncovered for 45 minutes. I stir it three times – once after 20 minutes, then at 35 minutes, and again before serving. Take caution to avoid breaking the slices.

Baked this way, my family loved them (without any noticeable side effects, to boot). Enjoy!