Archive for the ‘Gluten-Free’ Category

Lentil and Brown Rice Waffles

Posted by: EatFree

April 23rd, 2012 >> Gluten-Free, Vegan, Vegetarian

Waffles as we know them now are typically made with white flour, eggs, butter, leavening, and sugar.  These particular waffles  not only are crisp and tender, but they actually pack a nutritional punch with the brown rice and lentils.  They  go well with a dollop of cilantro coconut chutney.  This is a savory version of this waffle, but sweeter applications can be made too-stay tuned!

Ingredients:

  • 1/2 cup urad dal (split black mapte)
  • 1/2 cup basmati brown rice
  • 1 tablespoon canola oil
  • 1/2 teaspoon baking powder
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon red chili powder
  • 1.5 teaspoons honey or agave
  • salt to taste

Directions:

  1. Soak dal and rice overnight in water.  Blend with oil and about 1/2 to 3/4 cup water (or as needed) to form “thinner than cake batter but thicker than pancake batter” consistency the next day.  Set aside and let rest for 15 minutes.
  2. Whisk in fennel, chili powder, honey, and salt.   Beat vigorously for 3o seconds until light and fluffy.  Spray waffle iron with non-stick spray and cook waffle according to manufacturer’s directions until crisp on the outside and fully cooked inside (this recipe makes one large Belgian waffle that can be divided into 4 smaller waffles).  Top with coconut cilantro chutney and enjoy!

 

Poached Pears with Cardamom White Chocolate Sauce

Posted by: EatFree

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

Poached pears yield a texture similar to that of custard-except without the copious amounts of egg yolks and cream.  The white chocolate accented with the cardamom pairs well with the pears here by adding just the right amount of exotic richness.  Make sure to purchase a good quality white chocolate that uses real cocoa butter and is sweetened with raw unrefined cane sugar.

Ingredients:

  • 1 tablespoon unsalted organic butter
  • 6 cardamom pods, crushed
  • 6 Bosc pears, peeled and cored
  • 7 ounces white chocolate
  • 1/3 cup soy milk
  • 1 teaspoon cardamom powder

Directions:

  1. Heat butter.  Add cardamom and cook for 10 seconds until fragrant.  Fill with water to top.  Slowly add in pears.  Bring to a boil and then simmer for about 30 minutes or until pears are fork tender.  Let cool slightly.
  2. Meanwhile, heat together white chocolate and soy milk in double boiler until melted.  Whisk in cardamom powder off heat.  Pour over poached pears and enjoy!

Cilantro Coconut Chutney

Posted by: EatFree

April 20th, 2012 >> Gluten-Free, Vegan, Vegetarian

This chutney combines some classic Indian flavors-ginger, chili, coconut, cilantro, fennel, and cardamom.  It goes well simply on buttered toast or could be used as a  dipping sauce for samosas.  Whisk in some oil and vinegar and you’ll also get a really flavorful salad dressing!

Ingredients:

  • 1 tablespoon oil
  • 1 teaspoon fennel seeds
  • 2 cardamom pods
  • 1 teaspoon ginger, grated
  • 1 serrano, chopped or to taste
  • 1 teaspoon apple cider vinegar
  • 1/2 cup dried unsweetened coconut flakes
  • 1 teaspoon light muscavado sugar
  • 1/2 cup cilantro, loosely packed
  • salt to taste

Directions:

  1. Heat oil.  Add fennel seeds and innards of cardamom pods.  When they pop, add ginger and serrano.  Stir for 10 seconds.  Add vinegar and stir again for another 10 seconds.
  2. Add coconut along with 1/2 cup of water, raw sugar, and salt.  Stir for 10 seconds.  Let cool.  Blend along with cilantro.  Add water as needed to reach desired consistency.  Enjoy!

Chili Paneer

Posted by: EatFree

April 3rd, 2012 >> Gluten-Free, Vegan, Vegetarian

Here’s another example of a Indo-Chinese dish-one that fuses the flavors of both Indian and Chinese cuisine.  This is a stir-fry dish, so make sure to have all your ingredients prepped and ready before cooking.  The recipe for the paneer can be found here (3/4 gallon of whole milk makes approximately 1 pound of paneer).  Also make sure to look for a variety of ketchup that is naturally sweetened.

Ingredients:

  • 1 pound paneer, cut into 1 inch cubes
  • 4 tablespoons low-sodium soy sauce
  • black pepper, to taste
  • 1 tablespoons ketchup
  • 3 tablespoons light muscavado raw sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons oil
  • 1 small red onion, diced
  • 1 tablespoon garlic, minced
  • 1 green bell pepper, julienned
  • 1/2 red bell pepper, julienned
  • 1/2 yellow pepper, julienned
  • Fine sea salt to taste
  • 2 fresno chilis, sliced into rings

Directions:

  1. Spray a flat griddle pan with non-stick cooking spray.  When hot, brown both sides of paneer cubes.  Set aside.
  2. Whisk together soy sauce, pepper, ketchup, raw sugar, and corn starch with 2 tablespoons cold water until smooth.  Set aside.
  3. Heat oil.  Add in onion, garlic, peppers, and a pinch of salt.  Keep stirring over high heat until vegetables become translucent but still hold their shape.  Add in paneer and sauce.  Stir gently on low heat until thick (this takes a minute or so).   Can be served with brown basmati or jasmine rice.  Enjoy!