Archive for the ‘Gluten-Free’ Category

Potatoes with Nigella (Kalonji) and Chili

Posted by: EatFree

January 10th, 2014 >> Gluten-Free, Vegan, Vegetarian

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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!

Sweet and Succulent Asian Style Broccoli

Posted by: EatFree

December 25th, 2013 >> Gluten-Free, Vegan

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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!

Beet and Carrot Stir-Fry

Posted by: EatFree

December 20th, 2013 >> Gluten-Free, Vegan, Vegetarian

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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!

Palak (Spinach) Paneer

Posted by: EatFree

December 15th, 2013 >> Gluten-Free, Vegetarian

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Ingredients:

  • 10 ounces washed spinach leaves
  • 1 .25 cups diced onion
  • 1 tablespoon ginger, chopped
  • 1 tablespoon garlic, chopped
  • 2 tablespoons oil
  • 1 tablespoon methi (dried fenugreek leaves)
  • 2 tablespoons diced tomatoes
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • salt to taste
  • 16 ounces cubed paneer
  • 1.5 tablespoons fat-free Greek yogurt

Directions:

  1. Steam spinach for 5 minutes.  Process into smooth mixture.  Set aside.
  2. Blend onion, ginger, and garlic until smooth.  Set aside.
  3. Heat oil.  Add onion, ginger, garlic mixture.  Add methi.  Cook until mixture is lightly browned for a few minutes on low heat.  Stir frequently.
  4. Add tomatoes. Cook until tomato disintegrates completely, stirring frequently.  Dissolve spices in a few tablespoons of water and add to mixture along with salt.  Cook for a few seconds.
  5. Add spinach, paneer, and 1/2 cup of water.  Cook for 15 minutes on low.  Stir (gently) occasionally.  Add water if mixture gets too dry.
  6. Stir yogurt off heat and enjoy with brown basmati rice or roti!