Archive for the ‘Gluten-Free’ Category

Potatoes with Five Bengali Spices

Posted by: EatFree

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

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Ingredients:

  • 2 tablespoons canola oil
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon nigella seeds
  • 1/4 teaspoon mustard seeds
  • 1/16 teaspoon fenugreek seeds
  • 2 cups red onion, julienned
  • 2 pounds red potatoes, cut into 1/8 inch half moons
  • salt and pepper to taste
  • 1/4 teaspoon turmeric
  • 1 teaspoon raw turbinado sugar
  • 1 teaspoon red chili powder

Directions:

  1. Heat oil.  Add fennel, cumin, nigella, mustard, and fenugreek.  Once they crackle, add onion, potatoes, salt, and pepper.  Saute on medium heat for 10 minutes or until potatoes are lightly golden one edges, stirring every few minutes.  
  2. Add rest of ingredients and cook for another 7-8 minutes or until potatoes are done.  Stir every few minutes.  Enjoy atop of any whole grain!

Mofongo with Chipotle Shrimp

Posted by: EatFree

February 13th, 2013 >> Gluten-Free, Non-Vegetarian

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Ingredients:

  • Canola oil for deep frying plus 2 tablespoons
  • 4 unripe plantains with a few black spots (about 2.5 pounds)
  • 2 tablespoons (divided) garlic, minced
  • 1 teaspoon honey
  • salt and pepper to taste
  • 2 cups vegetable stock
  • 1 cup red onion, sliced
  • 1/4 cup chipotle in adobo, pureed
  • 1.5 pounds 16-20 shrimp, deveined
  • 2 teaspoons light muscavado sugar
  • lime wedges

Directions:

  1. Heat oil to 350 degrees Fahrenheit.
  2. Cut plantain into 1 inch sections and fry until golden brown.  Drain on paper towels.  Add 1 tablespoon garlic, honey,salt, pepper, and 1/3 cup vegetable stock to plantains in a bowl.  Mash with fork.  Let cool slightly and then mash with hands to form a smooth dough-like consistency.  Set aside.
  3. Heat 3 tablespoons of oil.  Add onion and cook until lightly golden.  Add remaining one tablespoon of garlic, salt, and pepper.  Cook for 30 seconds on low or until fragrant, stirring constantly.  Add chipotle and cook for 30 seconds on low.  Add remaining stock, shrimp, and muscavado.  Bring to a boil and then let simmer until shrimp is done.
  4. Press mashed plantains (mofongo) into square or round bowls to shape.  Form onto plate and pour over shrimp. Serve with lime wedges.  Enjoy!

Chewy Maple Pecan Squares

Posted by: EatFree

February 8th, 2013 >> Desserts and Sweet Treats, Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1 cup tapioca flour
  • 3/4 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 2 tablespoons canola oil
  • 2 tablespoons unsweetened soymilk
  • 1 cup pecans

Directions:

  1. Preheat oven to 325 degrees Fahrenheit.  Line meatloaf pan with parchment paper.
  2. Whisk together all ingredients except pecans until smooth.  Pour into loaf pan and top with pecans.  Bake for 35-40 minutes or until toothpick comes out fairly dry (it’s done a few minutes after you start smelling the maple).  Cut into squares and enjoy!

Chimichurri Sauce

Posted by: EatFree

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

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Ingredients:

  • 2 lemons, juiced
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon garlic, minced
  • salt and pepper to taste
  • 1/2 teaspoon honey or agave nectar
  • 1/3 cup extra-virgin olive oil
  • 1 cup parsley, chopped finely

Directions:

Blend all ingredients until parsley is finely chopped.  Enjoy atop of organic chicken breast or baked tofu!