Archive for the ‘Gluten-Free’ Category

Tempeh “Tuna” Salad

Posted by: EatFree

September 18th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 16 ounces tempeh, grated
  • 1/2 cup diced celery
  • 1/2 cup diced red onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup sweet petite pickles, diced
  • salt and pepper to taste
  • 1/4 cup dill, chopped finely
  • 6 tablespoons mayo
  • 2 tablespoons agave

Directions:

Combine all ingredients.  Enjoy alone or in a sandwich!

Chicken Salad with Strawberry and Basil

Posted by: EatFree

September 4th, 2013 >> Gluten-Free, Non-Vegetarian

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Ingredients:

  • 3/4 cup balsamic vinegar
  • 1 jalapeno
  • 2 cups strawberries, sliced
  • 4 cups roasted chicken strips
  • 2 cups fresh mozzarella pearls
  • 1/3 cup pine nuts, toasted
  • black pepper
  • 1/2 cup basil, shredded

Directions:

  1. Preheat oven to 400 degrees Fahrenheit. Roast jalapeno for 10 minutes or until lightly charred.  Let cool.  Chop and set aside.
  2. Simmer vinegar over low heat for 10-15 minutes or until reduced by half to syrup-like consistency. Set aside.
  3. Combine together all ingredients.  Enjoy!

Corn Griddle Cakes

Posted by: EatFree

July 29th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 3.5 cup cooked corn kernels
  • 1.5 cups stone-ground corn meal
  • 1/4 cup raw demerara sugar, pulverized
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon granulated garlic
  • salt and pepper to taste
  • 1 tablespoon oil, divided

Directions:

  1. Combine all ingredients except oil.  Take 2 cups of the mixture and process in food processor until smooth.  Add back to mixture and combine well.  Set aside. (Makes about six 3-4 inch diameter cakes.)
  2. Meanwhile brusg 1 teaspoon of the oil on flat griddle pan.  Heat.  Add corn mixture to griddle, flatten, and cook on one side on medium heat for about 4 minutes.  Flip over, drizzle another half teaspoon of the oil around edges of cakes, and cook for another 4 minutes on medium heat or until golden brown and cooked through.  Repeat for last 3 cakes.  Enjoy as a side dish!

Zucchini with Whole Spices

Posted by: EatFree

July 1st, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 2 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon onion seeds
  • 1/4 teaspoon fenugreek seeds
  • 3 lbs green zucchini, cut into 2 inch wedges
  • 1 plum tomato, chopped
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric
  • 2 teaspoons raw sugar
  • salt to taste
  • 1/2 teaspoon cumin, toasted
  • 1/2 cup cilantro, chopped

Directions:

  1. Heat oil.  Add whole seeds.  Let splatter.
  2. Add zucchini.  Stir.  Add tomatoes.  Cook for 10 minutes on medium heat uncovered.  Stir often.
  3. Add red chili, turmeric, raw sugar, and salt.  Cover and cook on low for another 10 minutes. Stir often.
  4. Add cumin.  Cook another 5 minutes (or until  zucchini is fork-tender) covered.  Stir often.  Add cilantro off heat.  Enjoy!