Archive for the ‘Gluten-Free’ Category

Sandesh

Posted by: EatFree

April 2nd, 2012 >> Desserts and Sweet Treats, Gluten-Free, Vegetarian

This is an example of an Indian dessert made with chenna, which is fresh Indian cheese that is made from curdling whole milk.  This dish is often made with refined white sugar, but I’ve replaced that with raw turbinado sugar.  In order to get a smooth consistency, it is important to blend the raw sugar with the other ingredients to get finer sugar particles.  This is not only dessert, but in the true fashion of whole-foods based cooking, it is packed with protein and uses no refined ingredients.

Ingredients:

  • 1 and 3/4 cup chenna
  • 1/3 cup raw turbinado sugar
  • 1/2 cup organic whole milk
  • 1/2 teaspoon cardamom powder

Directions:

  1. Blend together chenna, raw sugar, and milk until smooth.  Pour into pot and stir continuously with spatula until soft dough forms.  This may take some time.  Turn off heat and stir in cardamom.  Dump onto lightly sprayed plate to cool slightly.
  2. While still warm, form into desired shapes or put into molds.  Let cool to set.  (These sweets set further in the fridge).  Enjoy!

Homemade Paneer

Posted by: EatFree

March 30th, 2012 >> Gluten-Free, Vegetarian

Paneer is Indian cheese made from coagulated whole milk.  Either lemon juice or white vinegar may be used to coagulate the heated whole milk to form the curds.  This dish is used as the basis of savory dishes (where pieces are cubed and cooked) and sweet dishes, such as rasmalai.   Although packaged paneer may be found in stores, in order to avoid preservatives and other additives, it is best to make it at home.  Also, the flavor is fresher and you can make it with organic milk to avoid the antibiotics and hormones.

Ingredients:

  • 1.5 gallons organic whole milk
  • 3/4 cup white vinegar

Directions:

  1. Bring milk to a simmer.  Stir in vinegar off heat.  Let sit for a few minutes.
  2. Pour mixture over a cheesecloth hanging over a large strainer with a bowl underneath.  Let cool slightly.  Squeeze out all the whey.  Place a brick or heavy cans over the fresh cheese for a few hours.  Use right away or refrigerate until ready for use .

Creamy Moroccan Style Fettucine

Posted by: EatFree

March 27th, 2012 >> Gluten-Free, Vegan, Vegetarian

This dish uses a lighter fettucine noodle that is made from yam and soybeans called Shirataki noodles.  They can usually be found near the packaged tofu in your grocery.  This dish has the mouth-feel of alfredo fettucine but it is vegan friendly as it replaces the dairy with tahini and packs in other Middle Eastern and Morrocan flavors.

Ingredients:

  • 1/4 cup tahini
  • 2 tablespoons honey or agave
  • 1 teaspoon freshly ground and toasted cumin
  • 1/8 teaspoon ground cinnamon
  • Four 8 ounce packages of Shirataki fettucine noodles
  • Cooking spray
  • 2 tablespoons harissa or to taste
  • salt and pepper to taste
  • 2 handfuls of flat-leaf parsley, chopped
  • 1/2 lemon, zest and juice

Directions:

  1. Whisk together tahini, honey, cumin, cinnamon, and 1/4 cup of water until smooth. Set aside.
  2. Rinse and drain noodles.  Coat saute pan with some cooking spray.  When hot, add in noodles, harissa, salt, and pepper.  Cook on medium for a few minutes, tossing frequently.
  3. Turn heat to low.  Stir in tahini mixture and combine.  Stir in parsley, lemon juice, and lemon zest off heat.  Enjoy!

Lighter “Pad Kee Mao”

Posted by: EatFree

March 26th, 2012 >> Gluten-Free

This recipe is a lighter version of the traditional Thai dish, “Pad Kee Mao”.  The distinctive flavors are similar, but the refined starch flat noodles are replaced with Shirataki fettucine noodles, which are made with soybean and yam flour.  They are super-light and serve as a better alternative to the white-rice based flat noodles.  See here for recipe for the seitan mixture.

Ingredients:

  • two 8 ounce packages of Shirataki fettucine
  • Cooking Spray
  • 2 cups seitan mixture

Directions:

  1. Drain shirataki noodles and rinse.
  2. Spray some vegetable cooking spray onto saute pan and let heat until hot.  Throw in fettucine and let lightly brown on all sides.  Toss frequently.
  3. Stir in seitan mixture and stir to heat through .  Add salt to taste.  Enjoy!