Archive for the ‘Vegan’ Category

Cilantro Coconut Chutney

Posted by: EatFree

April 20th, 2012 >> Gluten-Free, Vegan, Vegetarian

This chutney combines some classic Indian flavors-ginger, chili, coconut, cilantro, fennel, and cardamom.  It goes well simply on buttered toast or could be used as a  dipping sauce for samosas.  Whisk in some oil and vinegar and you’ll also get a really flavorful salad dressing!

Ingredients:

  • 1 tablespoon oil
  • 1 teaspoon fennel seeds
  • 2 cardamom pods
  • 1 teaspoon ginger, grated
  • 1 serrano, chopped or to taste
  • 1 teaspoon apple cider vinegar
  • 1/2 cup dried unsweetened coconut flakes
  • 1 teaspoon light muscavado sugar
  • 1/2 cup cilantro, loosely packed
  • salt to taste

Directions:

  1. Heat oil.  Add fennel seeds and innards of cardamom pods.  When they pop, add ginger and serrano.  Stir for 10 seconds.  Add vinegar and stir again for another 10 seconds.
  2. Add coconut along with 1/2 cup of water, raw sugar, and salt.  Stir for 10 seconds.  Let cool.  Blend along with cilantro.  Add water as needed to reach desired consistency.  Enjoy!

Mushroom Barley Soup

Posted by: EatFree

April 12th, 2012 >> Vegan, Vegetarian

Although this is a great winter soup, it’s also nice during the cooler parts of spring when you’re eagerly waiting the warm summer months.  This recipe is  a riff on beef barley soup with the mushrooms replacing the beef in this case.  The mushrooms do justice in adding a nice meatiness, both texturally and flavor-wise, to the dish.   The variety of mushrooms I used here consisted of dried porcinis, chanterelles, oysters, shitakes, and portabellas.  While fresh is always best, it’s not always easy to find these more gourmet mushrooms fresh so I opted for the dried here.

Ingredients:

  • 2 tablespoons oil
  • 1 small red onion, diced
  • 1 tablespoon garlic, minced
  • 2 teaspoons dried thyme
  • salt and pepper to taste
  • 1 teaspoon smoked paprika
  • 1 dried bay leaf
  • 4 cups low-sodium vegetable broth
  • 1 cup barley
  • 2 cups dried mushrooms, rinsed
  • 1 teaspoon dried rosemary

Directions:

  1. Heat oil.  Add onions and sweat for 4 to 5 minutes.  Stir frequently.  Add garlic and cook on medium low for about 30 seconds.  Add in thyme, salt, pepper, paprika, and bay leaf.  Cook on low for 20 seconds or so.  Add in broth, barley, 2 cups of water, and mushrooms.  Bring to a boil and then simmer covered for 50 to 60 minutes or until barley is tender and cooked.
  2. If soup needs more liquid, add some water to your liking.  (I like this soup more on the stew side, so I kept it to 6 cups of liquid). Add in rosemary 5 minutes before the end of cooking time.   Ladle into bowls and enjoy!

 

Chili Paneer

Posted by: EatFree

April 3rd, 2012 >> Gluten-Free, Vegan, Vegetarian

Here’s another example of a Indo-Chinese dish-one that fuses the flavors of both Indian and Chinese cuisine.  This is a stir-fry dish, so make sure to have all your ingredients prepped and ready before cooking.  The recipe for the paneer can be found here (3/4 gallon of whole milk makes approximately 1 pound of paneer).  Also make sure to look for a variety of ketchup that is naturally sweetened.

Ingredients:

  • 1 pound paneer, cut into 1 inch cubes
  • 4 tablespoons low-sodium soy sauce
  • black pepper, to taste
  • 1 tablespoons ketchup
  • 3 tablespoons light muscavado raw sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons oil
  • 1 small red onion, diced
  • 1 tablespoon garlic, minced
  • 1 green bell pepper, julienned
  • 1/2 red bell pepper, julienned
  • 1/2 yellow pepper, julienned
  • Fine sea salt to taste
  • 2 fresno chilis, sliced into rings

Directions:

  1. Spray a flat griddle pan with non-stick cooking spray.  When hot, brown both sides of paneer cubes.  Set aside.
  2. Whisk together soy sauce, pepper, ketchup, raw sugar, and corn starch with 2 tablespoons cold water until smooth.  Set aside.
  3. Heat oil.  Add in onion, garlic, peppers, and a pinch of salt.  Keep stirring over high heat until vegetables become translucent but still hold their shape.  Add in paneer and sauce.  Stir gently on low heat until thick (this takes a minute or so).   Can be served with brown basmati or jasmine rice.  Enjoy!

Creamy Moroccan Style Fettucine

Posted by: EatFree

March 27th, 2012 >> Gluten-Free, Vegan, Vegetarian

This dish uses a lighter fettucine noodle that is made from yam and soybeans called Shirataki noodles.  They can usually be found near the packaged tofu in your grocery.  This dish has the mouth-feel of alfredo fettucine but it is vegan friendly as it replaces the dairy with tahini and packs in other Middle Eastern and Morrocan flavors.

Ingredients:

  • 1/4 cup tahini
  • 2 tablespoons honey or agave
  • 1 teaspoon freshly ground and toasted cumin
  • 1/8 teaspoon ground cinnamon
  • Four 8 ounce packages of Shirataki fettucine noodles
  • Cooking spray
  • 2 tablespoons harissa or to taste
  • salt and pepper to taste
  • 2 handfuls of flat-leaf parsley, chopped
  • 1/2 lemon, zest and juice

Directions:

  1. Whisk together tahini, honey, cumin, cinnamon, and 1/4 cup of water until smooth. Set aside.
  2. Rinse and drain noodles.  Coat saute pan with some cooking spray.  When hot, add in noodles, harissa, salt, and pepper.  Cook on medium for a few minutes, tossing frequently.
  3. Turn heat to low.  Stir in tahini mixture and combine.  Stir in parsley, lemon juice, and lemon zest off heat.  Enjoy!