Archive for the ‘Gluten-Free’ Category

Orange-Scented Carrot Halwa Fudge

Posted by: EatFree

April 2nd, 2013 >> Desserts and Sweet Treats, Gluten-Free, Vegetarian

007

Ingredients:

  • 1 tablespoon coconut oil, divided
  • ¼ cup raw cashews, split
  • ¼ cup dried cherries, chopped roughly
  • ¼ cup dessicated coconut
  • 5 cardamom pods, lightly crushed
  • 1 pound baby carrots, shredded
  • Pinch salt
  • ¼ cup turbinado sugar
  • ½ orange
  • 1 cup organic heavy cream
  • 1 tablespoon muscabado sugar
  • 1/3 cup plus one tablespoon non-fat unsweetened milk powder
  • ½ teaspoon rose water

Directions:

  1. Heat one half tablespoon oil.  Fry cashews  first until lightly brown.  Then add cherries and coconut and fry until coconut is toasted.  Set aside.
  2. Heat remaining oil.  Add cardamom and sauté for about 30 seconds.  Add carrots and sauté until carrots get one shade darker.  Stir in salt, sugar, and 1/4 cup of water.   Turn heat to low, cover, and cook for 15 minutes.
  3. Whisk together heavy cream, muscabado sugar, milk powder, and zest of half an orange in measuring cup.  Pour into carrot mixture.  Stir continuously until mixture gets dry and paste-like.  This may take up to 25 to 30 minutes.
  4. Stir in rose water, reserved cashews, cherries, and coconut at end of cooking time.   Pour mixture onto greased tray.  Spread so fudge is about one half inch high.  Cool to room temperature and then refrigerate for about 2 hours or until completely set.  Cut into squares and enjoy!

Brown Basmati Rice Pilaf with Mustard Seeds and Dates

Posted by: EatFree

April 2nd, 2013 >> Gluten-Free, Vegan, Vegetarian

005

Ingredients:

  • 2 tablespoons canola oil
  • 1 tablespoon black mustard seeds
  • 2 serrano chilis, chopped and de-seeded
  • Salt to taste
  • 4 cups cooked brown basmati rice
  • 16 mejdool dates, pitted and sliced into thin rings1
  • 1 cup fried onions

Directions:

  1. Heat oil over medium heat.
  2. When oil is hot, add mustard seeds.  Let them pop for about 30 seconds.  Use a splatter screen or lid.
  3. Add serranos and salt.  Stir for about 30 seconds.
  4. Stir in basmati rice, dates, and fried onions.  Enjoy!

Pumpkin with Black Chickpeas

Posted by: EatFree

March 27th, 2013 >> Gluten-Free, Vegan, Vegetarian

001

Ingredients:

  • 1/3 cup black chickpeas, soaked overnight
  • 2 tablespoons canola oil
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon black mustard seeds
  • 1/4 teaspoon onion seeds
  • 1/8 teaspoon fenugreek seeds
  • 1.25 lbs calabasa pumpkin, cubed
  • salt to taste
  • 1/4 teaspoon turmeric
  • 1 teaspoon chili powder
  • 2 teaspoons raw turbinado sugar
  • 1/3 cup cilantro, chopped

Directions:

  1. Bring a pot of water to a boil.  Drain chickpeas and add to boiling water carefully.  Bring back to a boil and simmer until 3/4 of the way cooked (this can take anywhere from 30-45 minutes.)
  2. Heat oil.  Add whole spices.  Let them crackle.  Add pumpkin and salt and saute on medium heat for 4-5 minutes.  Add turmeric, chili powder, and raw sugar.  Stir for 30 seconds.  Add 1/2 cup of water and cover.  Cook on low until pumpkin is cooked (fork should go through easily).
  3. Take off heat and stir in cilantro.  Enjoy atop of brown basmati rice or whole grain of choice!

Pumpkin in a Cashew Gravy

Posted by: EatFree

March 25th, 2013 >> Gluten-Free, Vegan, Vegetarian

003

Ingredients:

  • 2 tablespoons canola oil, divided
  • 1 cup red onion, sliced
  • 2 cloves garlic, minced
  • 1 serrano chili, chopped and de-seeded
  • 1 cup raw cashews
  • Salt and pepper to taste
  • 1.5 teaspoons smoked paprika
  • 3/4 teaspoon cumin powder
  • ¼ cup urad dal
  • ¼ teaspoon fenugreek seeds
  • 2 chile de arbols
  • 1 teaspoon black mustard seeds
  • 6 cups calabasa pumpkin, cubed (about 2lbs)
  • 1/3 cup cilantro,chopped

Directions:

  1. Heat one tablespoon  oil.  Saute onions until light brown.  Add garlic, chili, cashews, salt, and pepper.  Saute for 3 to 4 minutes.  Stir in paprika and cumin.  Take off heat and set aside to cool.
  2. Heat last tablespoon of  oil.  Add dal, fenugreek, mustard seeds and chile de arbol.  Stir until dal gets slightly darker and mustard seeds start to crackle.
  3. Add pumpkin and salt.  Saute for 4 to 5 minutes.  Add 1 cup of water, bring to a boil, and simmer covered until pumpkin is half done, about 5 minutes.
  4. Meanwhile blend cashew mixture to form a paste with half cup of water.  Add into pumpkin and cook for 6 additional minutes, stirring occasionally.  (Add water if mixture gets too dry.)  Stir in cilantro off heat and enjoy with roti or basmati rice!