Archive for the ‘Gluten-Free’ Category

Potato Chickpea Fritters

Posted by: EatFree

October 11th, 2012 >> Gluten-Free, Vegan, Vegetarian

Methi (fenugreek) and ajwain (carom seeds) are some of the lesser known Indian spices.  They usually play a supporting role to the other more well-known spices mostly because they tend to get bitter if used in larger amounts.  Here I’ve chosen to focus on these two spices in particular in the form of a potato fritter.  This is a bit like a pakora, but does not use as much chickpea flour.  Cook the potato as you’d like to soften-roasting or steaming would work equally well.

Ingredients:

  • 2 cups small cubed potatoes, cooked 3/4 of the way
  • 1 cup red onions, diced
  • 1/2 cup chickpea flour
  • 1/4 cup brown rice flour
  • salt to taste
  • 1 serrano chili, minced or to taste
  • 1/2 teaspoon ajwain
  • 1.5 teaspoons dried methi, crushed
  • oil for deep frying

Direcitons:

  1. Combine all the ingredients (except for oil) and add enough water to just come together (about a half cup or so).
  2. Meanwhile heat oil to 350 degrees Fahrenheit.  Drop mixture in mound-fuls using a cookie scoop (makes about 20 fritters).  Fry for about 4 to 5 minutes, making sure to maintain the temperature at 350 degrees Fahrenheit.  Drain on paper towels and enjoy immediately!

 

Spinach Pakodas

Posted by: EatFree

October 10th, 2012 >> Gluten-Free, Vegan, Vegetarian

This is a classic Indian fritter made with chickpea flour.  I added some brown rice flour for added nutrition as well as prolonged crispness.  As always with deep frying, make sure to monitor your oil temperature for minimal grease absorption.  This pakora goes well with a pear chutney spiced with fennel and cardamom or can be eaten alone according to taste.

SPINACH PAKODAS

Ingredients:

  • 3 teaspoons coriander seeds
  • 1.5 teaspoons cumin seeds
  • 2 teaspoons dried fenugreek leaves
  • 1/4 teaspoon green cardamom seeds
  • 3/4 cup chickpea flour
  • ¼ cup brown rice flour
  • Salt to taste
  • 60 baby spinach leaves, julienned
  • 1/3 cup red onion, diced
  • 1 serrano chili, minced (or to taste)
  • 1 tablespoon oil
  • 1 tablespoon grated ginger
  • Oil for deep frying

Directions:

  1. Crush spices (coriander, cumin, methi, and cardamom) in mortal and pestle-keep fairly coarse.
  2. Combine dry ingredients: flours, salt, coriander, cumin, fenugreek.  Combine wet ingredients: onion, spinach, chili, ginger, 1 tablespoon oil.  Combine dry and wet together.  Add just enough water to form “thicker than cake batter” like consistency.  Refrigerate for 5-10 minutes.
  3. Meanwhile heat oil to 350 degrees Fahrenheit.  Drop mixture in mound-fuls using a cookie scoop.  Fry for about 4 to 5 minutes, making sure to maintain the temperature at 350 degrees Fahrenheit.  Drain on paper towels and enjoy immediately with chutney!

South Indian Style Eggplant Brown Rice Pilaf

Posted by: EatFree

October 1st, 2012 >> Gluten-Free, Vegan, Vegetarian

This brown rice pilaf has a predominantly nutty flavor from the addition of the dals as well as the mustard seeds, with lemony undertones from the coriander and curry leaves and smokiness from the cumin.  The caramelized eggplant adds a nice sweetness and heartiness to the dish, satisfying any craving for meat. Look for the chana dal (split legume) at any Indian market or online. Dried curry leaves can also be substituted.

Ingredients:

  • 1 tablespoon coriander seeds
  • 1.5 teaspoons cumin seeds
  • 1 chile de arbol
  • 2 tablespoons  oil
  • 1 teaspoon mustard seeds
  • 8 fresh curry leaves, julienned
  • 1/4 cup chana dal
  • 1 tablespoon sesame seeds
  • 1 cup medium red onion, diced
  • 1.5 teaspoons garlic, minced
  • 1 serrano chili, slit
  • salt to taste
  • 1 big eggplant (about 1.25 pounds), cut into slivers
  • 4 cups cooked brown basmati rice, cooled

Directions:

  1. Toast  coriander, cumin, and chile until fragrant.  Let cool.
  2. Heat oil.  Add mustard seeds, curry leaves, dal, and sesame. Cook until fragrant.  Add onion and cook for 3 to 4 minutes until onions are translucent.  Add garlic and chili.  Cook for 30 seconds.  Add eggplant and cook for several minutes or until eggplant is nicely wilted and caramelized, stirring constantly.
  3. Grind spices.  Add to eggplant mixture and stir for 30 seconds.   Add 2 and 1/2 cups of  water and let simmer for about 30-40 minutes covered or until dal is fully cooked through (add more water if needed throughout cooking).  Take off cover and evaporate off all excess moisture. Turn off heat (mixture should be relatively dry.)  Gently toss in chilled rice and enjoy!

Chocolate Ganache Frosting

Posted by: EatFree

September 21st, 2012 >> Desserts and Sweet Treats, Gluten-Free, Vegetarian

This recipe for chocolate ganache frosting replaces the heavy cream traditionally used with a combination of unsweetened soymilk and coconut oil.  The coconut oil not only adds richness, but the subtle coconut flavor enhances the flavor of the chocolate, much like cinnamon and espresso do. Make sure to purchase a milk chocolate that is naturally sweetened.

Ingredients:

  • 1/4 cup unsweetened soy milk
  • 3 ounces milk chocolate
  • 1 tablespoon unrefined coconut oil

Directions:

Warm soy milk.  Add to chocolate.  Stir to melt.  Add coconut oil.  Whip with hand held mixer until combined thoroughly and smooth.  Let cool to room temperature.  Frost and enjoy!