Archive for the ‘Vegan’ Category

Thai Style Fresh Brown Rice Flat Noodles

Posted by: EatFree

July 11th, 2012 >> Gluten-Free, Vegan, Vegetarian

These are the chewy, elastic flat noodles you’ll see all over the menu at any Thai restaurant.  They are usually made with white rice flour, but here I’ve replaced that with stoneground brown rice flour.  The tapioca starch adds a nice elasticity to the noodles.  Use the sauce from this “Thai basil Seitan” recipe to dress these fresh noodles.

Ingredients:

    • 2 cups brown rice flour
    • 2 cups water
    • 4 teaspoons tapioca starch
    • 1/2 teaspoon fine sea salt or to taste

 

Directions:
  1. Whisk together all ingredients to form a smooth batter. Set aside for at least 15 minutes.
  2. Bring a large pot of water to a boil.  Place bamboo steamers on top.  Grease a small pizza tray with cooking spray.  Ladle a thin layer of batter on top.  Steam for 6-7 minutes.  Gently take off sheet from tray and repeat for rest of batter.  Cut into desired shapes (usually squares) and dress with favorite sauce! (Try sauce from this recipe).

 

 

Spicy and Pungent Crispy Brown Rice (“Jhal Muri”)

Posted by: EatFree

July 2nd, 2012 >> Gluten-Free, Vegan, Vegetarian

This is an example of Indian street food.  It is a combination of sweet, spicy, salty, pungent, and sour flavors.  This is traditionally made with puffed crispy white rice, but as per the style of EatFree cooking, I’ve replaced that with crispy brown rice cereal.

Ingredients:

  • 2 tablespoons mustard oil
  • Juice of half a lime
  • ¼ teaspoon chaat masala
  • Salt to taste
  • ¼ cup peanuts, roasted
  • 1 small white or red onion, finely diced
  • 1 serrano, finely diced
  • 1/3  cup cilantro, finely chopped
  • ¼ cup raisins
  • 2.5 cups crispy brown rice cereal

Directions:

  1. Whisk together mustard oil, lime, chaat masala, and salt.  Set aside.
  2. Combine all other ingredients.  Toss in dressing right before serving (otherwise it will get soggy.)  Enjoy!

Beguni (Eggplant Fritters)

Posted by: EatFree

June 18th, 2012 >> Gluten-Free, Vegan, Vegetarian

These area a favorite of the region of West Bengal in India.  The crispy exterior forms a perfect match with the creamy interior of the eggplant.  These are best served as a side dish with lentils and rice.

Ingredients:

  • 1/2 cup chickpea flour
  • 2 tablespoons cornstarch
  • fine sea salt to taste
  • 1/2 teaspoon onion seeds
  • 1/4 teaspoon hing (asafetida)
  • pinch of hot chili powder
  • 8 slices of eggplant cut into approx. 1/4 inch thickness
  •  oil for deep frying

Directions:

  1. Combine all ingredients except for eggplant together.  Add enough warm water to form slightly thinner than pancake batter-like consistency.  Let rest for 15 minutes.
  2. Meanwhile heat oil to 375 degrees Fahrenheit.  Dip eggplant slices into batter.  Fry until both sides are golden brown.  Drain on paper towels and enjoy!

Kaju Katley (Cashew Fudge)

Posted by: EatFree

June 15th, 2012 >> Desserts and Sweet Treats, Gluten-Free, Vegan, Vegetarian

This traditional Indian dessert is made with a few simple ingredients and is truly a whole-foods based dessert in every sense of the word.  The color of this fudge is a bit darker than what’s usually seen since I’ve replaced the refined white sugar with raw turbinado sugar.  Grinding the cashews along with the raw sugar makes it easier to make the cashew into the finest particles possible.

Ingredients:

  • 2 cups raw unsalted cashews
  • 1/2 cup raw turbinado sugar, divided
  • 1/2 teaspoon cardamom powder

Directions:

  1. Grind together cashews and 1/4 cup of raw sugar together in food processor until flour-like consistency is achieved.
  2. Dissolve rest of raw sugar in 1/2 cup of water.  Bring to a boil covered.  Take off cover and cook until syrup reaches 225 degrees Fahrenheit.   Add in cashew mixture and stir with spatula until stiff dough forms.
  3. Turn off heat and stir in cardamom.  Pour onto lightly sprayed cookie sheet and flatten out.  Smooth out top using spatula.  Let cool at room temperature for 1 to 2 hours to set or refrigerate for 30 minutes.  Cut into diamond shapes and enjoy!