Tuesday, September 9, 2008

GAHIGF Seasonal Vegetables Roundup

While Straight into Bed Cakefree and Dried Naomi, the Founder of the Go Ahead, Honey, It's Gluten Free, takes stock after a holiday in France, I am pleased as guest host to offer a roundup of colorful vegetable recipes. The theme for this round of GAHIGF was Seasonal Vegetables (fruits also cheerfully accepted). We had fifteen participants, all of whom made a rainbow of gorgeous, healthy, gluten-free treats which I now present for your delectation, arranged according to color.


Jai and Bee of the vegetarian food blog Jugalbandi produced beautiful purple potato crisps in the microwave.

Ivy from Athens, Greece, maintains the food blog Kopiaste, with lots of great Greek, Cypriot and from-scratch recipes. She contributed Spicy Baked Eggplants.


Karen, the Gluten-Free Sox Fan, consulted with Marcella Hazan and whipped up a batch of Home-Made Tomato Sauce from her own tomatoes and basil.

Cheryl at Gluten-Free Goodness also made use of an abundance of homegrown tomatoes with Roasted Tomato and Caramelized Onion Soup.


Naomi of Straight Into Bed Cakefree and Dried found time for her blog baby and made a Velvet Squash Soup and Bread from one sexy looking squash.


Vittoria of Deliciously GF, made an entire week's menu from seasonal offerings found at her New York City farmer's market which you can check out here.


Lauren in New Brunswick, Canada of Harmless FOMA, a vegan blog, used some sexy veggies as well in her Creamy Roasted Garlic, Chanterelle and Cauliflower Soup with Chanterelle Croutons.

Kimi at The Nourishing Gourmet provided a tasty batch of Grilled Corn.

Here at the Crispy Cook, I plucked a cauliflower from the garden and made a Cauliflower and Mushroom Saute.


Mansi at the Fun and Food Cafe provided a beautiful Healthy Avocado Smoothie.

Divya from ..And a Little Bit More prepared a tasty Soybean and Green Pepper Fried Rice for us to drool over.

In Tampa, Florida, Allergy Mom at The Allergic Kid tackled an armload of cukes to make Marinated Cucumbers.

Oakley from the Portland, Oregon food blog, Lemon Basil, scoured the farmers' market for her ingredients for Local Fingerling, Edamame, and Goat Cheese Salad with Asian Vinaigrette.


Chicagoan Joelen of Joelen's Culinary Adventures played around with some spices and vegetables to come up with Spiced Turkey Stuffed Portabella Mushrooms.

Scrumptious explores her weekly vegetable goodies in her CSA(Community Supported Agriculture) box in her blog In My Box. For the GAHIGF event, she took potatoes, zucchini and tomatoes and made a lovely, and undoubtedly SCRUMPTIOUS Summer Bounty Gratin.

Thanks to all the participating cooks and to Naomi for coming up with this fun blog event to showcase the deliciousness of gluten-free cooking. What an inspiring rainbow of vegetable dishes: all beautifully prepared and photographed and naturally gluten-free. Time to gather up some veggies and cook!


Anonymous said...

what a lovely and colorful roundup! thanks a bunch!

anudivya said...

Hey Rachel, beautiful roundup there. Great job arranging them by colors. I am glad I was able to participate :)

Ivy said...

Great round up with lovely colourful recipes.

bee said...

thank you, rachel, for organising this. i have a friend who's allergic to gluten. when i invite her over, i'll refer to this roundup.

Libby said...

What a wonderful rainbow! I love that you arranged them by color. Nicely done. Libby

Lauren said...

Awesome round-up. I wish I'd participated, but summer got in my way =D. Anyways, everyone's dishes look amazing. I love the colour-coding!

Naomi Devlin said...

Great round up Rachel, and so many fantastic looking recipes. I love the way you organised them by colour - completely drool-worthy!

Next month's challenge is Slow Food. Find the post for it here:


x x x

Anonymous said...

Great list by color! We're having a chanterelle mushroom recipe contest so we'd love to have that recipe for "Creamy Roasted Garlic, Chanterelle and Cauliflower Soup with Chanterelle Croutons" (that's a mouthful!) entered as well as delicious applications your readers may have created. The prize is 2 lbs. of fresh chanterelles. Check out the contest at MarxFoods.com