Archive for the ‘Gluten-Free’ Category

Kofta Curry

Posted by: EatFree

June 8th, 2012 >> Gluten-Free, Vegetarian

Who needs meatballs when you make delicious “balls” with spiced vegetables?  This recipe uses spiced vegetable and chickpea fritters that resemble meatballs except that they are loaded with antioxidant rich vegetables and bold flavors.  The stew (“curry”) is just simply vegetables and spices too!  Serve with a side brown basmati rice.

Ingredients:

  • 2 tablespoons oil
  • 3/4 cup red onion, diced
  • 2 tablespoons garlic, minced
  • 2 thai bird chilis (split) or to taste (or any chili you can find!)
  • 1 tablespoon dried methi (fenugreek leaves)
  • 1 tablespoon whole coriander
  • 1/2 tablespoon whole cumin
  • salt to taste
  • 1 plum tomato, roughly chopped
  • 1 teaspoon turmeric
  • 8-10 Koftas
  • 1/4 cup half and half
  • 1/2 cup cilantro, roughly chopped

Directions:

  1. Heat oil.  Fry onions until golden.  Add garlic and chili.  Cook 30 seconds.  Add methi, coriander, cumin, and salt.  Cook 30 seconds.  Add tomato and turmeric.  Cook 2-3 minutes, stirring constantly until tomato starts to break down.  Turn off heat and let cool.
  2. When cool, blend with about 1/2 cup of water.  Add back to pan and cook until oil starts to leave edges of paste.  Add another 1 cup of water.  Add in koftas and bring to a boil.  Cover and let cook for 10 minutes.  Stir in half and half and cilantro off heat.  Enjoy on top of brown basmati rice!

Kofta

Posted by: EatFree

June 8th, 2012 >> Gluten-Free, Vegan, Vegetarian

This is the recipe to make the kofta (chickpea flour vegetable dumplings) for use in a stew type preparation.  However, you can also have them alone-in that case, make sure to cook them a bit longer ( so the inside is done) and serve alongside a chutney (mango would be perfect!)

Ingredients:

  • 2 cups shredded carrot
  • 5 cups shredded cabbage
  • 1 cup red onion, sliced
  • 1/3 cup cashew bits
  • 1/3 cup raisins
  • 1/3 cup cilantro, chopped
  • 1 teaspoon chili powder or to taste
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • salt and pepper to taste
  • 1.25 cups chickpea flour
  •  oil for shallow frying

Directions:

  1. Steam carrot and cabbage until almost cooked but still crisp (about 10 minutes.)  Let cool.
  2. When cool, combine in rest of ingredients.  Add about 1/4 to 1/3 cup water to bind together.  Refrigerate for 15-20 minutes.
  3. Meanwhile heat oil.  Shape mixture into balls and fry on each side until golden brown.  Enjoy in kofta curry!

Corn Meal Fritters

Posted by: EatFree

May 23rd, 2012 >> Gluten-Free, Vegetarian

This recipe is a variation of the Latin American dish, sorrullos, which are cornmeal fingers.  The ingredients are essentially the same, except here I’ve shaped them into balls rather then fingers.  If you are feeling daring, you can also add a thin sliver of jalapeno, raw or roasted, along with the cheese to add some bite.

Ingredients:

  • 2 cups stone-ground cornmeal
  • 4 tablespoons cornstarch
  • salt and pepper to taste
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons raw turbinado sugar
  • 1/2 pound mozzarella, cut into 8 rectangles and frozen
  • oil for deep frying

Directions:

  1. Combine cornmeal, cornstarch, salt, pepper, onion powder, garlic powder, and raw sugar.  Add enough warm water to a form a dough.  Press dough around rectangular pieces of mozzarella.  Make sure to seal all edges.  Repeat for remaining mozzarella pieces.  Refrigerate for at least 15 minutes.
  2. Meanwhile heat oil to 350 degrees Fahrenheit.  Fry cornmeal balls until light golden- a few minutes.  Drain and enjoy with mayo-ketchup!

 

Malanga Chips

Posted by: EatFree

May 21st, 2012 >> Gluten-Free, Vegan, Vegetarian

Malanga is a starchy root vegetable native to the Caribbean.  You may have encountered them in a vegetable chips medley, along with taro chips.  These cook quickly so make sure to keep an eye on them so they don’t burn.

Ingredients:

  • 2 pounds malanga
  •  oil for deep frying
  • Fine sea salt

Directions:

  1. Bring large pot of water to a boil.  Add malanga and cook for 20 minutes or until lightly tender.  Let cool slightly and then peel skin.  Let cool completely,
  2. Using a mandolin, shave thin slices of the malanga root.  Place in a bowl of cold water for 10 mintues and then drain.  Put on sheet tray and place a paper towel over them to let dry on counter top for at least 15 minutes.  Pat down occasionally to absorb excess moisture.
  3. Meanwhile heat oil to 350 degrees Fahrenheit.  Fry malanga chips in batches until lightly golden.  Place on paper towels to drain and then sprinkle on salt when hot.  Enjoy as a side dish for lunch!