Ingredients:

• 1/2 cup 100% whole wheat flour
• pinch of fine sea salt
• 1 organic egg, whisked
• 2 cups fresh blueberries
• 1/2 lemon, juiced
• 1/2 teaspoon lemon zest
• 2 tablespoons coconut sugar
• 1 teaspoon pure vanilla extract
• 2 teaspoons organic cornstarch
• 1 tablespoon unsalted organic butter
• 1.5 cups part-skim organic ricotta cheese

Directions:

1. Whisk together flour and salt.  Whisk in egg and enough warm water to form thin pancake-batter like consistency.  Do not over-mix . Set aside for at least 15 minutes.
2. In the meantime, combine berries, lemon juice, lemon zest, raw sugar, and vanilla in a small pot.  Simmer until blueberries start to burst but are still intact.  Whisk in cornstarch with one tablespoon cold water.  Add into blueberry mixture, bring to a boil, and then simmer for 1 minute until thick.  Set aside.
3. Heat one teaspoon of butter in skillet.  Add about 1/3 cup of crepe batter, swirl around off heat, and then cook on both sides over medium heat until browned and cooked.  Repeat for rest of crepes.  Fill with 1/2 cup of ricotta cheese, fold over, and then top with blueberry compote.  Enjoy!

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Ingredients:

• 1.5 tablespoons oil
• 1/2 teaspoon cumin seeds
• 1 chile de arbol (dried red chili)
• 3/4 teaspoon brown mustard seeds
• 12 curry leaves
• 2 teaspoons ginger, grated
• 1/2 pound beets, grated
• 1/2 pound carrots, grated
• 1/2 teaspoon red chili powder or to taste
• 1/4 teaspoon turmeric
• salt to taste
• 1/3 cup coconut slices, cut into 1/4 inch pieces
• 3 tablespoons raisins
• 1/4 cup raw unsalted peanuts, ground

Directions:

1. Heat oil.  Add cumin, chili, mustard, and curry leaves.  Let splutter with lid on.  Add ginger.  Cook 5 seconds with lid on.
2. Take off lid and add beets, carrots, red chili powder, turmeric, and salt.  Combine, stir for 1 minute, and then cook on low covered for 5 minutes, stirring frequently.  Add coconut and raisins.  Cook covered on low for another 5 minutes, stirring frequently.
3. Add peanuts off heat and enjoy with brown basmati rice!

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This dish incorporates some classic Thai flavors-fish sauce, Thai basil, chili, and garlic.   Use fresh Thai basil if you can find it, but dried Thai basil is a fine substitute.  If you are vegetarian, use a vegetarian fish sauce in lieu of the regular fish sauce.  This dish may be eaten alone or with a side of long grain brown rice.  Jasmine would be nice.

Ingredients:

• 2 tablespoons fish sauce
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons light muscavado raw sugar
• 2 tablespoons organic corn starch
• 2 tablespoons oil
• 1 medium red onion, sliced
• 2 tablespoons garlic, minced
• Black pepper to taste
• 1 green bell pepper, julienned
• 1/2 red bell pepper, julienned
• 1/2 yellow bell pepper, julienned
• 2 fresno chilis (or to taste), sliced into circles
• 1 plum tomato, roughly chopped
• 2.5 cups cooked seitan
• 3 tablespoons dried Thai basil

Directions:

1. Whisk together fish sauce, soy, raw sugar,  and corn starch with 2 tablespoons cold water until smooth and completely dissolved with no lumps.  Set aside.
2. Heat oil.  When hot, add onion, garlic, black pepper, all the rest of the fresh peppers, and tomato.  Saute on high heat for a few minutes until all vegetables are just translucent.  Make sure to stir constantly so garlic does not burn.
3. Stir in seitan and corn starch mixture.  Reduce heat and cook until thickened.  Stir constantly.  Stir in basil off heat and enjoy (add a pinch of fine sea salt if needed.)!

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This recipe is a variation of the classic baked rice pudding made with short grain Arborio rice.  In this recipe, I’ve substituted the white Arborio rice with sticky short grain sweet brown rice, which adds the same sticky, chewy textural element except in the whole grain form.  As per the usual EatFree style of cooking, all refined sweeteners are replaced with their unrefined counterparts.  In addition, I’ve replaced the heavy cream and/or whole milk typically used in rice puddings with low-fat evaporated milk, which has the same degree of milky creaminess without as much of the fat.   This recipe is best served after completely chilled so make it the day before you plan to serve.

Ingredients:

• 2.5 cups 2% low-fat evaporated organic milk
• 2 egg yolks
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon fine sea salt
• 3/4 cup coconut sugar
• 3 cups cooked sweet brown rice
• 1 cup walnuts, chopped
• 1/2 cup pure maple syrup

Directions:

1. Preheat oven to 325 degrees Fahrenheit.  Whisk together milk, yolks, vanilla, sea salt , and raw sugar.  Stir in brown rice and let sit on counter top for 10 minutes.
2. Meanwhile boil a kettle of water and toast walnuts in a dry skillet over medium-low heat until fragrant.  Set aside.
3. Pour rice mixture into greased 9 by 9 baking dish.  Place over larger baking dish.  Place in oven and pour boiling water into larger baking dish about halfway up the sides of the smaller one with the rice pudding mixture.  Bake for 90 minutes or until slightly jiggly in the center and golden brown on top.
4. Meanwhile bring maple syrup and 1/2 cup water to 250 degrees Fahrenheit on candy thermometer.  Stir in walnuts  and then pour over non-stick surface (such as a silicon mat) and let cool.
5. Take out rice pudding and let cool completely to room temperature .  Refrigerate for several hours.   Serve with candied walnuts on top and enjoy!

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Ingredients:

• 2 tablespoons oil
• 1 teaspoon nigella seeds
• 2 dried red chiles
• 1.25 lbs red potatoes, peeled and cut into thin half-moons
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder or to taste
• salt to taste
• 1.5 cups red onion, sliced

Directions:

1. Heat oil.  Add nigella and chili.  Let crackle.
2. Add potatoes.  Cook on medium heat uncovered until lightly golden.  Toss frequently.
3. Add rest of ingredients.  Cook uncovered for a few minutes and then cover and cook on medium low until potatoes are browned and onion lightly wilted.  Toss occasionally. Enjoy with rice or roti!

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Ingredients:

• 1 pound broccoli florets
• 1/4 cup crushed pineapple with juice (in 100% pineapple juice)
• 3 tablespoons liquid aminos
• 1/4 teaspoon red pepper flakes
• 2 tablespoons muscabado sugar
• 1 tablespoon oil
• 2 teaspoons ginger, grated
• 1 teaspoon garlic, minced
• salt to taste
• 1/2 teaspoon corn starch

Directions:

1. Steam broccoli in steamer for 3 minutes.  Set aside.
2. Blend together pineapple, liquid aminos, red pepper flakes, and sugar with 3/4 cup water.  Set aside.
3. Heat oil.  Add ginger and garlic.  Cook until fragrant.  Add broccoli and blended sauce.  Cook covered for an additional 7-8 minutes (or until broccoli is still tender but crisp).  Take off cover and spoon sauce over broccoli frequently.
4. Dissolve cornstarch in 1 tablespoon cold water.  Add to broccoli.  Bring to a boil and cook another minute or until slightly thicker.  Enjoy!

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