Archive for the ‘Vegan’ Category

Curried Spelt Salad with Apple, Celery, and Pine Nuts

Posted by: EatFree

May 4th, 2012 >> Vegan, Vegetarian

Spelt is another whole grain-much like the wheat berry, it is nutty in flavor and pleasantly chewy in texture.  Here I’ve combined some classic Indian flavors with some more European ingredients such as the celery and pine nuts.  This works well as a side dish for dinner or as a complete and hearty lunch!  Use whatever variety of red apple you can get your hands on but just make sure to keep it the size of a Macintosh approximately.

Ingredients:

  • 2 cups whole spelt grain, rinsed
  • 2 tablespoons canola oil
  • 1 cup red onion, diced
  • 3 stalks celery, diced
  • 1 Roma apple, diced
  • salt and pepper to taste
  • 1/2 cup raisins
  • 2 tablespoons curry powder
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or agave
  • 1/2 cup pine nuts, toasted
  • 1/2 cup cilantro, chopped

Directions:

  1. Cook spelt grain much like pasta-bring a large pot of water to a boil, add spelt, and then cook on simmer for about 45 to 50 minutes or until spelt is tender and al dente.  Drain, add salt, and set aside.
  2. Heat oil.  Add onion, celery, apple, and salt.  Cook on medium, stirring frequently, until all components are softened slightly.  Add pepper, raisins, and curry powder.  Cook for 1 minute, stirring constantly.  Add apple cider vinegar and cook for 2 more minutes, stirring constantly.  Add about 1/3 cup water and bring to a boil.  Cook on low for 4 to 5 minutes.  Let all water evaporate towards end of cooking time.
  3. Stir cilantro off heat.  Stir in spelt and pine nuts.  Combine and enjoy!

Roti

Posted by: EatFree

April 28th, 2012 >> Vegan, Vegetarian

These are another type of Indian whole-wheat flat breads.  Unlike a paratha, they do not need oil while cooking and like a paratha, they are unleavened.  However, towards the end of cooking, they are placed over an open gas flame (using a contraption much like a grill rack) so they can puff up-this makes them more pliant and tender.

Ingredients:

  • 1 cup all-purpose 100% whole wheat flour
  • 1 cup 100% whole wheat pastry flour
  • 2 tablespoons oil
  • 1/2 teaspoon fine sea salt

Directions:

  1. Combine dry ingredients-flours and salt.  Drizzle in vegetable oil.  Work with hands until crumbly.  Add warm water a little a time until dough comes together.  Knead for a few minutes to form a soft-dough ball.  Cover with damp paper towel and let rest for at least 15 minutes.
  2. Meanwhile heat tawa (cast-iron crepe skillet).  Divide dough into 8 portions.  Roll out into thin rounds, using flour as needed to keep from sticking.  Shake off excess flour.  Put on tawa.  Once bubbles form, flip over and and cook on second side for 10 to 15 seconds.  Place over open flame (using a heat-resistant grill rack) and let puff up on both sides.  Place in covered container and repeat for rest of dough balls.  Enjoy with favorite Indian side dish!

Stuffed Puris

Posted by: EatFree

April 27th, 2012 >> Vegan, Vegetarian

Puris are deep-fried Indian whole wheat breads.  This version has a stuffing inside, making it fit to be eaten alone or with some tea.  These are crispy and tender on the outside, with a spicy filling on the inside.  This recipe draws upon two older recipes, each highlighted below.

Ingredients:

Directions:

  1. Take one third of the chana masala and blend until smooth.  Place in a dry skillet and cook until thoroughly dried out.   Keep stirring until soft-dough ball-like consistency forms.  Set aside.
  2. Meanwhile heat oil to 375 degrees Fahrenheit.
  3. Make about 12 balls out of puri dough. Flatten balls using fingers and place a small portion of the dried out chana masala in the center.  Pinch ends and then roll out into small rounds.  (Roll gently as you don’t want any of the filling to tear through the dough).  Drop into hot oil and cook as you would a puri.  Drain on paper towels, repeat for rest, and enjoy!

Lentil and Brown Rice Waffles

Posted by: EatFree

April 23rd, 2012 >> Gluten-Free, Vegan, Vegetarian

Waffles as we know them now are typically made with white flour, eggs, butter, leavening, and sugar.  These particular waffles  not only are crisp and tender, but they actually pack a nutritional punch with the brown rice and lentils.  They  go well with a dollop of cilantro coconut chutney.  This is a savory version of this waffle, but sweeter applications can be made too-stay tuned!

Ingredients:

  • 1/2 cup urad dal (split black mapte)
  • 1/2 cup basmati brown rice
  • 1 tablespoon canola oil
  • 1/2 teaspoon baking powder
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon red chili powder
  • 1.5 teaspoons honey or agave
  • salt to taste

Directions:

  1. Soak dal and rice overnight in water.  Blend with oil and about 1/2 to 3/4 cup water (or as needed) to form “thinner than cake batter but thicker than pancake batter” consistency the next day.  Set aside and let rest for 15 minutes.
  2. Whisk in fennel, chili powder, honey, and salt.   Beat vigorously for 3o seconds until light and fluffy.  Spray waffle iron with non-stick spray and cook waffle according to manufacturer’s directions until crisp on the outside and fully cooked inside (this recipe makes one large Belgian waffle that can be divided into 4 smaller waffles).  Top with coconut cilantro chutney and enjoy!