Archive for the ‘Gluten-Free’ Category

Sticky Coconut Brown Rice with Cashews and Pineapple

Posted by: EatFree

May 20th, 2012 >> Desserts and Sweet Treats, Gluten-Free, Vegan, Vegetarian

This recipe is a riff on some Asian desserts which use sticky rice topped or flavored with fruits and/or nuts.  Here I’ve replaced the sticky white rice with its brown counterpart to make the dessert whole-foods based.  If you’re feeling ambitious, go ahead and cut up a fresh pineapple-but I used a canned variety (make sure to purchase one in its own 100% juice) to save some time.

Ingredients:

  • 1.5 cups sticky brown rice, rinsed and soaked overnight
  • 2 cups light coconut milk
  • 2 tablespoons agave nectar
  • pinch of fine sea salt
  • 1 tablespoon coconut oil
  • 1 cup unsalted raw split cashews
  • 1 cup crushed pineapple
  • 1/4 cup light raw muscavado sugar
  • 1/2 cup shredded unsweetened coconut

Directions:

  1. Combine rice, milk, nectar, and salt.  Bring to a boil and then simmer until rice is cooked through and most of the liquid is evaporated-about 15 to 20 minutes.
  2. Meanwhile heat oil.  Add cashews.  Cook until lightly brown.  Add pineapple and 1/2 cup of the pineapple juice.  Cook for a few minutes or until half of the juice is evaporated, stirring constantly.  Add raw sugar, pinch of salt and cook until thickened-2 to 3 minutes.   Set aside.
  3. Stir in shredded coconut when rice is done.  Let cool (best served chilled).  Top chilled rice with warm pineapple and cashew mixture.  Enjoy!

Bananas Foster

Posted by: EatFree

May 13th, 2012 >> Desserts and Sweet Treats, Gluten-Free, Vegetarian

This is one of my all-time favorite desserts-the hint of rum against warm bananas and cold vanilla ice cream is simply exquisite! Banana liqueur is often used in many a banana foster recipes but I try to avoid liqueurs as much as possible as they often contain additional refined sweeteners.  Make sure to choose a vanilla ice cream that is free of additives and preservatives, and that is sweetened naturally with agave syrup, evaporated cane juice, brown rice syrup, or the like.

Ingredients:

  • 2 tablespoons unsalted organic butter
  • 1/4 cup light muscavado raw sugar
  • pinch of fine sea salt
  • 1/2 cup rum
  • 2 ripe bananas, split and halved
  • 4 scoops vanilla ice cream

Directions:

Heat together butter, raw sugar, and salt.  Whisk until smooth.  Once mixture starts to bubble, add rum OFF HEAT.  Return back to heat, bring to a boil, and then simmer until reduced by 1/3.  Add in bananas.  Spoon over sauce and let cook for 3 to 4 minutes.  Spoon over sauce intermittently during this time.  Pour over ice cream and enjoy!

Chaat Masala Wheat Salad

Posted by: EatFree

May 10th, 2012 >> Gluten-Free, Vegetarian

Chaat is a common Indian street snack (and very often served at weddings as a first course) that consists of crispy bean flour noodles (bhujias), potatoes, chickpeas, cilantro, onion, chutneys, yogurt, and spices.  Here I’ve added some wheat berries to add some whole grain-the nutty chew is a welcome addition.  You can order the bhujias at any ethnic Indian store or online.

Ingredients:

  • 1 cup wheat berries, rinsed
  • 2 cups red potatoes, cubed
  • One 5 ounce container of fat-free plain organic Greek yogurt
  • 1/2 cup cilantro, chopped
  • 1 cup red onion, diced
  • 1.5 cups cooked chickpeas
  • 1/2 to 1 teaspoon hot chili powder or to taste
  • salt to taste
  • 1 tablespoon chaat masala
  • Tamarind chutney
  • Bhujia to top

Directions:

  1. Bring large pot of water to a boil.  Add wheat berries and cook until tender, about 50 minutes.
  2. Cook potatoes until just tender.  Meanwhile whisk in enough water to thin out yogurt.  Set aside.
  3. Combine warm wheat berries, warm potatoes, cilantro, red onion, chickpeas, chili powder, salt, and chaat masala.  Top with tamarind chutney, yogurt, and bhujias.  Enjoy!

Tamarind Chutney

Posted by: EatFree

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

This is a staple Indian chutney and is often served along with samosas, chaat, bhel puris, and the like.  This recipe makes enough for about 4-6 servings.  Scale the recipe up if you need to make large batches for later use.   Also, if you don’t have dried figs, dates are a fine substitute (and more traditional!) and make sure to purchase a tamarind paste that is unsweetened.

Ingredients:

  • 2 teaspoons canola oil
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 2 large dried figs, sliced
  • 2 tablespoons tamarind concentrate paste
  • 1/4 teaspooon cardamom powder
  • fine sea salt to taste
  • 1.5 teaspoons agave nectar

Directions:

  1. Heat oil.  Add fennel and cumin.  Take off heat when they pop.  Set aside to cool.
  2. Add figs, tamarind, cardamom, salt, nectar, and cooled spices to small blender along with about 1/2 cup of water.  Blend to a smooth paste.  Add more water as needed to create  desired consistency.  Enjoy with samosas, chaat, or bhel puris!