Archive for the ‘Gluten-Free’ Category

Light Mango Lassi

Posted by: EatFree

May 29th, 2013 >> Desserts and Sweet Treats, Gluten-Free, Vegetarian

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Ingredients*:

  • 3/4 cup unsweetened soy milk
  • 1/3 cup low-fat organic plain yogurt
  • 1 Alphonso mango
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon rose water
  • 2-3 teaspoons stevia

Directions:

Blend all ingredients.  Enjoy!

*Ingredients for 1 serving.

Greek Salad with Chickpeas

Posted by: EatFree

May 21st, 2013 >> Gluten-Free, Vegetarian

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Ingredients:

  • 1 and 3/4 cup cooked chickpeas (or one 15 oz. can)
  • 1 lb plum tomatoes, seeded and chopped into 1/4 inch pieces
  • 3/4 lb cucumber, seeded and chopped into 1/4 inch pieces
  • 1 cup feta cheese, crumbled
  • 6 oz. (about 27 large) black olives, sliced into rings
  • 1/4 cup extra virgin olive oil
  • 1/2 lemon, juiced
  • 1 tablespoon garlic, minced
  • 1 teaspoon dried oregano
  • salt and pepper to taste

Directions:

  1. Combine all ingredients except oil, lemon, garlic, and oregano.  Add salt and pepper.
  2. Whisk together rest of ingredients-oil, lemon, garlic, oregano, salt, and pepper.  Toss into rest of chickpea mixture.  Enjoy as a side dish!

Chana Dal (Bengal Split Gram Lentil)

Posted by: EatFree

May 16th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 2 cups chana dal (bengal split gram)
  • 1/2 teaspoon turmeric
  • 1 tablespoon raw cane sugar
  • 1 serrano chili, chopped finely
  • 2 tablespoons canola oil
  • 1 chile de arbol
  • 1 dried bay leaf
  • 2 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • salt and pepper to taste
  • 1/2 cup thawed frozen coconut slices, chopped into 1/4 inch pieces

Directions:

  1. Combine dal, turmeric, raw sugar, and chili in a pot.  Add 6 cups of water, bring to a boil, and then simmer for 20 minutes.
  2. Heat oil.  Add chile, bay leaf, cumin, and fennel.  Let splutter.  Add to dal mixture along with salt, pepper, and coconut.  Let boil for another 10 minutes.  Enjoy with roti or puri (Indian wheat breads)!

Spiced Carrot Mung Bean Salad

Posted by: EatFree

May 14th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1 cup mung beans, soaked overnight
  • 1.5 cups carrots, shredded and chopped
  • 3/4 cup thawed frozen coconut slices, cut into small pieces
  • 2 cups black rice, cooked
  • 1/2 cup raw cashews, split
  • 1/2 cup dried cranberries
  • salt and pepper to taste
  • 1 tablespoon canola oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 12 fresh curry leaves
  • 1 serrano chili, chopped
  • 1 tablespoon apple cider vinegar

Directions:

  1. Bring water to a boil.  Add mung beans and cook for 15-20 minutes or until tender.  Set aside.
  2. Combine mung beans, carrots, coconut, black rice, cashews, cranberries, salt, and pepper.
  3. Heat oil.  Add spices and chili.  Allow to splutter.  Add vinegar off heat.  Add one tablespoon cold water.  Blend into smooth mixture.  Mix into rest of ingredients.   Enjoy!