Archive for the ‘Vegan’ Category

Sweet Potato Pie Paratha

Posted by: EatFree

March 9th, 2012 >> Vegan, Vegetarian

This paratha takes on the warm spices of classic sweet potato pie-cinnamon, nutmeg, and allspice.  Some recipes add ginger and clove, but I stuck with my personal favorites here.  The sweet potato adds a nice moistness (and added nutrition) to the paratha and the all-vegetable (non-hydrogenated) shortening adds flakiness.  Enjoy this alone with a touch of butter and honey or with some stewed lentils.

Ingredients:

  • 1 cup 100% whole wheat pastry flour
  • 1/2 cup 100% whole wheat all-purpose flour
  • salt to taste
  • 2 tablespoons raw turbinado sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 4 all-spice berries
  • 1.25 cups cooked sweet potato, pureed
  • 2 tablespoons all-vegetable, non-hydrogenated shortening
  • Melted butter or extra-virgin coconut oil, optional (for glazing)

Directions:

  1. Combine flours and salt together.  Grind raw sugar and spices in mortar and pestle until smooth and fine-grained.  Add to flours and combine.
  2. Slowly add in pureed sweet potato a bit at a time until dough forms.  Knead lightly (dough will be sticky).  Refrigerate for at least an hour to reduce stickiness.
  3. Heat cast-iron skillet.  Make 6 balls out of dough.  Roll out thin, spread one teaspoon of the shortening evenly over, roll into a log, and then turn log onto itself (in a snail shape).  Repeat for all dough balls.
  4. Roll out each of these snail-shape balls into 5 to 6 inch diameter rounds (you will need more flour than usual).  Put on cast-iron skillet.  Flip over when bubbles begin to form on one side.  Do the same for the other side.  Cover with a lid and cook on both sides for about 30 seconds each.  Set aside on plate and brush with a scant amount of butter.  Keep covered and repeat for rest of dough balls.  Cut into quarters, drizzle with some honey, and enjoy!

No Machine Vegan Ice Cream

Posted by: EatFree

February 28th, 2012 >> Desserts and Sweet Treats, Gluten-Free, Vegan, Vegetarian

This is my go-to recipe when I’m craving something cool and creamy.  This ice cream recipe does not require an ice cream machine-just a food processor and some frozen bananas.  Make sure to freeze the bananas without their peels and chopped up.  This step makes it easier to handle later on.  You need a creamy based for this recipe-I used peanut butter here but any nut butter (cashew, almond, etc) would do.  Also, you could dress this ice cream up any way you’d like as long as it has the frozen bananas and a nut butter base.  This recipe makes enough for one so scale up if need.

Ingredients:

  • 1 medium frozen ripe banana, chopped
  • 1 tablespoon peanut butter
  • 1 tablespoon melted chocolate
  • 1/2 tablespoon honey or agave to taste
  • 1/8 teaspoon pure vanilla extract
  • 2 tablespoons (approx.) soy milk
  • garnishes of your choice (optional)

Directions:

Process all ingredients in a food processor together until smooth and creamy.  Add more or less of the soy milk (or nut milk) as needed to get the right texture (you will get a soft-serve ice cream consistency).  Enjoy immediately!

 

Puri

Posted by: EatFree

February 6th, 2012 >> Vegan, Vegetarian

In addition to nan, roti, and paratha, puris are another traditional Indian wheat bread.  They are crisp, flaky, and tender and are used to scoop up various Indian stews.  This recipe will make approximately 10 to 12 five inch diameter puris.  Remember to fry at the correct temperature with enough oil so you get minimal oil absorption.

Ingredients:

  • 1.5 cups 100% stoneground whole wheat pastry flour
  • 1 cup 100% stoneground all-purpose whole wheat flour
  • ½ teaspoon salt
  • oil for deep frying

Directions:

  1. Combine flours and salt.  Add 2.5 tablespoons of vegetable oil and work into flour until crumbly.  Slowly add in warm water a little at a time until flour comes together.  Knead for 4 to 5 minutes.  Set aside in a lightly sprayed bowl covered with a damp cloth for 30 minutes.
  2. Heat oil to 375 degrees Fahrenheit.  Divide dough into about 12 balls.  Roll out into 5 inch diameter rounds.  Drop carefully into oil and press gently on center as puri rises.  Once it is puffed and golden on top side, remove on paper towel.  (Don’t be surprised here-the cook time is short.)  Repeat for all other dough balls and enjoy with favorite Indian side dish!

Roasted Brussel Sprouts with Fresh Mint, Toasted Sesame Seeds, and Chili

Posted by: EatFree

January 30th, 2012 >> Gluten-Free, Vegan, Vegetarian

Ingredients:

  • 20 ounces of brussel sprouts, quartered
  • 2 tablespoons oil
  • Salt and pepper to taste
  • 3 tablespoons white sesame seeds
  • ½ to ¾ teaspoon red chili flakes or to taste
  • 1/2 cup fresh mint, cut into strips

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.  Toss sprouts with oil, salt, and pepper.  Bake for a total of 30 minutes or until tender and lightly caramelized.  Toss halfway through and then cover with aluminum foil.  Roast at 400 degrees during last 4 to 5 minutes of baking time uncovered.
  2. Meanwhile toast sesame seeds in dry skillet over medium low heat for a few minutes or until lightly golden.  Stir frequently.  Let sesame seeds cool in a bowl along with the chili flakes (the residual heat from the toasting will help activate the chili’s heat.).
  3. When brussel sprouts are done, toss immediately with mint, sesame, and chili.  Enjoy!