Archive for the ‘Gluten-Free’ Category

No Machine Vegan Ice Cream

Posted by: EatFree

February 28th, 2012 >> Desserts and Sweet Treats, Gluten-Free, Vegan, Vegetarian

This is my go-to recipe when I’m craving something cool and creamy.  This ice cream recipe does not require an ice cream machine-just a food processor and some frozen bananas.  Make sure to freeze the bananas without their peels and chopped up.  This step makes it easier to handle later on.  You need a creamy based for this recipe-I used peanut butter here but any nut butter (cashew, almond, etc) would do.  Also, you could dress this ice cream up any way you’d like as long as it has the frozen bananas and a nut butter base.  This recipe makes enough for one so scale up if need.

Ingredients:

  • 1 medium frozen ripe banana, chopped
  • 1 tablespoon peanut butter
  • 1 tablespoon melted chocolate
  • 1/2 tablespoon honey or agave to taste
  • 1/8 teaspoon pure vanilla extract
  • 2 tablespoons (approx.) soy milk
  • garnishes of your choice (optional)

Directions:

Process all ingredients in a food processor together until smooth and creamy.  Add more or less of the soy milk (or nut milk) as needed to get the right texture (you will get a soft-serve ice cream consistency).  Enjoy immediately!

 

Quinoa Cakes Topped With Roasted Asparagus, Egg, and “Hollandaise-esque” Sauce

Posted by: EatFree

February 16th, 2012 >> Gluten-Free, Vegetarian

This recipe is a take on the classic Eggs Benedict, except here I replace the English muffin with quinoa and the bacon with asparagus.  For me, the classic dish is a bit too rich and palate-coating so the added veg. factor and bright lemon in the “Hollandaise-esque” sauce makes this dish lighter with just the right amount of richness.  Please see here for the quinoa cake recipe.

Ingredients:

  • Asparagus, one bunch
  • 1 tablespoon oil
  • salt and pepper to taste
  • 5 egg yolks
  • 1 tablespoons unsalted organic butter, room temperature
  • 1/3 cup white wine
  • 1/2 teaspoon lemon zest
  • juice of half a lemon
  • 1 teaspoon of garlic, finely minced
  • Quinoa cakes
  • 1/3 cup capers

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.  Toss asparagus with oil, salt, and pepper.  Spread out on two cookie trays and roast for about 15 minutes, or until lightly golden and tender.  Flip over half-way through cooking time.
  2. Meanwhile bring a small pot of water to a simmer.  Whisk together egg yolks, butter, white wine, lemon zest, lemon juice,garlic, salt, and pepper until smooth and slightly increased in volume.  Place bowl over simmering water (making sure bottom of bowl does not touch the water) and keep whisking constantly and vigorously until sauce has increased in volume and has gotten thicker ( I call this a “Hollandaise-esque” sauce because the traditional version can use up to 1 stick of butter for this number of eggs).  Set aside.
  3. Prepare eggs in your preferred way (sunny-side up, omelette, etc.)  Top quinoa cake with egg, asparagus, some sauce, and sprinkle capers over, and enjoy!

Quinoa Cakes Topped with Roasted Red Pepper Walnut Pesto

Posted by: EatFree

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

Turning left-over quinoa or even a batch of freshly-made into these patties alters the texture of this ancient grain altogether by adding the dimension of a thin crisp exterior.  Any fresh red chili goes well with this pesto-I used fresno chili here but if you’re feeling fiery and don’t have kids to feed for this meal, go for the red Thai bird chilis.  Cut down the amount of course as you don’t want the heat of the chili to overpower the vibrant sweetness from the roasted red peppers.

Ingredients:

  • 1.5 cups quinoa, well-rinsed
  • 6 red bell peppers
  • 2 tablespoons oil, divided
  • salt and pepper to taste
  • 2 egg yolks
  • 1/3 cup walnuts, toasted and chopped
  • 2 teaspoons garlic, minced
  • 1 to 2 fresno chilis or to taste, chopped finely
  • 1 tablespoon extra-virgin olive oil
  • Chives, chopped (for garnish, optional)

Directions:

  1. Bring 3 cups of water to a boil.  Add quinoa, bring back to a boil, and them simmer  for 15 to 20 minutes or until quinoa is cooked.  Set aside and let cool.
  2. Preheat oven to 400 degrees Fahrenheit.  Toss red peppers with 1 tablespoon of the oil and roast for 50 to 60 minutes or until skin is well-charred.  Flip over mid-way through cooking time.  Take out and let cool.
  3. When quinoa is cooled, put in tea-cloth and squeeze out all excess moisture.  Add in salt, pepper, and egg yolks.  Mix well.  Shape into 4 inch diameter patties about 1/4 inch thick (should make about eight) and set aside in refrigerator for at least 30 minutes to set.
  4. Meanwhile, peel off skin from red peppers.  Add in walnuts, garlic, chilis, olive oil, salt, pepper and red peppers into food processor and pulse until smooth but still a bit coarse. Set aside.
  5. Heat 1/2 tablespoon at a time of the rest of the oil in frying pan (assuming you’ll cook 4 quinoa cakes at a time).  Brown the quinoa cakes for about 3 to 4 minutes per side.  Top with red pepper pesto, garnish with chives, and enjoy!

Roasted Brussel Sprouts with Fresh Mint, Toasted Sesame Seeds, and Chili

Posted by: EatFree

January 30th, 2012 >> Gluten-Free, Vegan, Vegetarian

Ingredients:

  • 20 ounces of brussel sprouts, quartered
  • 2 tablespoons oil
  • Salt and pepper to taste
  • 3 tablespoons white sesame seeds
  • ½ to ¾ teaspoon red chili flakes or to taste
  • 1/2 cup fresh mint, cut into strips

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.  Toss sprouts with oil, salt, and pepper.  Bake for a total of 30 minutes or until tender and lightly caramelized.  Toss halfway through and then cover with aluminum foil.  Roast at 400 degrees during last 4 to 5 minutes of baking time uncovered.
  2. Meanwhile toast sesame seeds in dry skillet over medium low heat for a few minutes or until lightly golden.  Stir frequently.  Let sesame seeds cool in a bowl along with the chili flakes (the residual heat from the toasting will help activate the chili’s heat.).
  3. When brussel sprouts are done, toss immediately with mint, sesame, and chili.  Enjoy!