Archive for the ‘Gluten-Free’ Category

Portabello Caps Topped With Walnut Thyme Pesto

Posted by: EatFree

January 7th, 2013 >> Gluten-Free, Vegetarian

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In this recipe, I baked the portabellas-you can grill them too as long as you cook them until they are tender and succulent.   If you are vegan, replace the butter with canola oil.

Ingredients:

  • 8 portabella caps, rinsed
  • Cooking spray
  • salt and pepper to taste
  • 1 tablespoons organic unsalted butter
  • 1/3 cup red onion, minced
  • 2 teaspoons garlic, minced
  • 2 teaspoons dried thyme
  • 1 and 1/3 cups shelled walnuts
  • 1 tablespoon apple cider vinegar

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Pat dry portabellas.  Spray with cooking spray on both sides and season with fine sea salt.  Roast for about 30 minutes or until tender (fork should pierce portabella easily.)
  3. Heat butter in skillet.  Add onion and cook until lightly brown.  Add garlic, thyme, salt, and pepper.  Cook for 30 seconds or until fragrant.  Add walnuts and cook until walnuts are toasted (or until you can smell them.) Stir continuously on low heat.  Add vinegar off heat, stir, and set aside to cool.
  4. Blend walnut mixture into a coarse paste using a food processor with 2/3 cup water.  Top portabella caps with pesto and enjoy!

Caramelized Onion and Goat Cheese Topped Lentil Cakes

Posted by: EatFree

December 19th, 2012 >> Gluten-Free, Vegetarian

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Indian cuisine, in my opinion, has perfected the art of the lentil.  To start off, there are a multitude of lentils covering a wide spectrum of color and tastes.  And then to top that off, they are not only used in their whole form, but pureed, sometimes ground in their dry state, sometimes fermented, sometimes incorporated in desserts, and the list goes on.  Here I share one application and fuse it with some more Mediterranean flavors.

Ingredients:

  • 3 cups mung dal (green gram pulse), soaked overnight
  • 2 cups regular yogurt, whipped
  •  Salt and pepper to taste
  • 1 teaspoon baking soda
  • 1 tablespoon lime juice
  • 1 teaspoon agave nectar
  • 2 tablespoons canola oil
  • 1 big red onion, sliced
  • ¼ teaspoon red chili flake
  • ¼ teaspoon roasted cumin powder
  • 1/2 teaspoon smoked paprika
  • 8 dried figs, sliced thinly
  • 2/3 cup goat cheese

Directions:

  1. Blend mung dal with yogurt, salt and pepper to form a cake batter like consistency.  Set aside for 1 hour in a warm place.
  2. Stir in baking soda and lime juice into dal mixture.  Steam in a steamer basket for 20 to 25 minutes or until a toothpick comes out dry.
  3. Meanwhile heat 2 tablespoons vegetable oil in skillet.  Saute onions until caramelized.  Add salt and pepper.  Stir in red chili flake, cumin, paprika, and figs during the last  3 minutes of cooking time.
  4. Cut rounds out of mung dal cake using a large biscuit cutter (about 3.5 inch diameter).  Spread each mung dal round with some goat cheese and top with some of the caramelized onion and fig mixture.  Enjoy!

Caramelized Fennel with Cumin and Dried Cherries

Posted by: EatFree

December 18th, 2012 >> Gluten-Free, Vegan, Vegetarian

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Fennel bulbs have a very pleasant yet delicate anise-like flavor.  I’ve bumped up the anise flavor of the fennel bulb with some actual fennel seeds.  The cumin adds a nice smokiness to the dish while the cherries add a much needed bright note.  Save the fennel fronds for later—they can be used in vegetable stocks or even in a pesto.

Ingredients:

  • 2 tablespoons canola oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 2 fennel bulbs (about 1.5 lbs), thinly julienned
  • Salt to taste
  • ¼-1/2 teaspoon cayenne pepper
  • 1/2 teaspoon raw demerara sugar
  • ¼ cup dried cherries

Directions:

  1. Heat oil.  Add seeds.  Let pop for 10 seconds (use splatter screen or lid as necessary).  Stir in sliced fennel (along with some sea salt) carefully and sauté over medium heat until lightly caramelized and wilted.  Add cayenne pepper and raw sugar midway through caramelization. Stir for a few more minutes.
  2. Add about ½ cup water and cherries.  Simmer for 5 minutes covered until completely wilted.  Serve as a side dish with rice, green salad, or roti (whole wheat flat bread).  Enjoy!

Tamarind Brown Rice

Posted by: EatFree

October 18th, 2012 >> Gluten-Free, Vegan, Vegetarian

This is a speciality of South India with multiple variations of the recipe.  I’ve simplified the ingredient list here and as per the EatFree style of cooking, replaced the white basmati rice with brown.  Make sure to cook the brown basmati rice so its grains are separate, and not mushed together (pasta method works best here.)

Ingredients:

  • 2 tablespoons canola oil
  • 2 teaspoons chana dal
  • 2 teaspoons urad dal
  • 1 teaspoon sesame seeds
  • 1 dry chili or to taste
  • 1 teaspoon whole coriander seeds
  • 15 curry leaves (approx. a sprig)
  • 1 serrano chili or to taste, diced
  • 1/2 teaspoon mustard seeds
  • 2 teaspoons ginger garlic paste
  • salt to taste
  • 2 tablespoons tamarind paste
  • 1 teaspoon agave nectar
  • 4 cups cooked brown basmati rice, chilled
  • 1/4 cups roasted unsalted peanuts

Directions:

  1. Heat oil.  Add chana dal and cook until it changes slightly in color.  Add urad dal, sesame, dry chili, coriander, curry leaves, serrano, and mustard seeds.  Cook for a few minutes on low heat until fragrant, stirring frequently.  Add ginger garlic paste and cook for a minute, stirring constantly.
  2. Add tamarind paste, 1/4 cup of water, and agave.  Stir to combine and then turn off heat.  Blend (add a tablespoon of water at a time as needed to create a smooth paste but not too much.)
  3. Stir in mixture into rice gently.  Add peanuts.  Enjoy!