Archive for the ‘Vegan’ Category

Kofta

Posted by: EatFree

June 8th, 2012 >> Gluten-Free, Vegan, Vegetarian

This is the recipe to make the kofta (chickpea flour vegetable dumplings) for use in a stew type preparation.  However, you can also have them alone-in that case, make sure to cook them a bit longer ( so the inside is done) and serve alongside a chutney (mango would be perfect!)

Ingredients:

  • 2 cups shredded carrot
  • 5 cups shredded cabbage
  • 1 cup red onion, sliced
  • 1/3 cup cashew bits
  • 1/3 cup raisins
  • 1/3 cup cilantro, chopped
  • 1 teaspoon chili powder or to taste
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • salt and pepper to taste
  • 1.25 cups chickpea flour
  •  oil for shallow frying

Directions:

  1. Steam carrot and cabbage until almost cooked but still crisp (about 10 minutes.)  Let cool.
  2. When cool, combine in rest of ingredients.  Add about 1/4 to 1/3 cup water to bind together.  Refrigerate for 15-20 minutes.
  3. Meanwhile heat oil.  Shape mixture into balls and fry on each side until golden brown.  Enjoy in kofta curry!

Malanga Chips

Posted by: EatFree

May 21st, 2012 >> Gluten-Free, Vegan, Vegetarian

Malanga is a starchy root vegetable native to the Caribbean.  You may have encountered them in a vegetable chips medley, along with taro chips.  These cook quickly so make sure to keep an eye on them so they don’t burn.

Ingredients:

  • 2 pounds malanga
  •  oil for deep frying
  • Fine sea salt

Directions:

  1. Bring large pot of water to a boil.  Add malanga and cook for 20 minutes or until lightly tender.  Let cool slightly and then peel skin.  Let cool completely,
  2. Using a mandolin, shave thin slices of the malanga root.  Place in a bowl of cold water for 10 mintues and then drain.  Put on sheet tray and place a paper towel over them to let dry on counter top for at least 15 minutes.  Pat down occasionally to absorb excess moisture.
  3. Meanwhile heat oil to 350 degrees Fahrenheit.  Fry malanga chips in batches until lightly golden.  Place on paper towels to drain and then sprinkle on salt when hot.  Enjoy as a side dish for lunch!

Sticky Coconut Brown Rice with Cashews and Pineapple

Posted by: EatFree

May 20th, 2012 >> Desserts and Sweet Treats, Gluten-Free, Vegan, Vegetarian

This recipe is a riff on some Asian desserts which use sticky rice topped or flavored with fruits and/or nuts.  Here I’ve replaced the sticky white rice with its brown counterpart to make the dessert whole-foods based.  If you’re feeling ambitious, go ahead and cut up a fresh pineapple-but I used a canned variety (make sure to purchase one in its own 100% juice) to save some time.

Ingredients:

  • 1.5 cups sticky brown rice, rinsed and soaked overnight
  • 2 cups light coconut milk
  • 2 tablespoons agave nectar
  • pinch of fine sea salt
  • 1 tablespoon coconut oil
  • 1 cup unsalted raw split cashews
  • 1 cup crushed pineapple
  • 1/4 cup light raw muscavado sugar
  • 1/2 cup shredded unsweetened coconut

Directions:

  1. Combine rice, milk, nectar, and salt.  Bring to a boil and then simmer until rice is cooked through and most of the liquid is evaporated-about 15 to 20 minutes.
  2. Meanwhile heat oil.  Add cashews.  Cook until lightly brown.  Add pineapple and 1/2 cup of the pineapple juice.  Cook for a few minutes or until half of the juice is evaporated, stirring constantly.  Add raw sugar, pinch of salt and cook until thickened-2 to 3 minutes.   Set aside.
  3. Stir in shredded coconut when rice is done.  Let cool (best served chilled).  Top chilled rice with warm pineapple and cashew mixture.  Enjoy!

Tamarind Chutney

Posted by: EatFree

May 10th, 2012 >> Gluten-Free, Vegan, Vegetarian

This is a staple Indian chutney and is often served along with samosas, chaat, bhel puris, and the like.  This recipe makes enough for about 4-6 servings.  Scale the recipe up if you need to make large batches for later use.   Also, if you don’t have dried figs, dates are a fine substitute (and more traditional!) and make sure to purchase a tamarind paste that is unsweetened.

Ingredients:

  • 2 teaspoons canola oil
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 2 large dried figs, sliced
  • 2 tablespoons tamarind concentrate paste
  • 1/4 teaspooon cardamom powder
  • fine sea salt to taste
  • 1.5 teaspoons agave nectar

Directions:

  1. Heat oil.  Add fennel and cumin.  Take off heat when they pop.  Set aside to cool.
  2. Add figs, tamarind, cardamom, salt, nectar, and cooled spices to small blender along with about 1/2 cup of water.  Blend to a smooth paste.  Add more water as needed to create  desired consistency.  Enjoy with samosas, chaat, or bhel puris!