Archive for the ‘Vegan’ Category

Spiced Urad Dal Beignets with Apple Butter Filling

Posted by: EatFree

December 14th, 2011 >> Desserts and Sweet Treats, Gluten-Free, Vegan, Vegetarian

Spiced Urad Dal Beignets with Apple Butter Filling

Can’t imagine a beignet (French doughnut basically) without flour?   Well think again!  Here is an example of the wonderful versatility one of the native pulses of India, “urad dal” or “black split mapte”.  This dal (a type of lentil) is traditionally used to make “vadas” (fritters) in India so I thought why not use it to make a sweet vada—a beignet!  If you can’t find this dal in the ethnic aisle of your local grocery store or you’re not blessed with a massive Indian mega-market near you, just look for it online.  A pound of this dal will last you a long way.

Ingredients:

  • 1 cup urad dal (black split mapte pulse)
  • ¼ cup demerara cane sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger powder
  • ¼ teaspoon nutmeg
  • Pinch of sea salt
  • ¾ cup apple butter
  • 2 tablespoons agave nectar
  • ½ cup water (approximately)
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract
  •  oil for deep frying

Directions:

  1. Soak urad dal in water for a minimum of 6 hours or overnight if possible.
  2. Stir together sugar, cinnamon, ginger powder, nutmeg, and salt  and set aside on a plate for later.
  3. Whisk together apple butter and nectar and store in squeeze bottle in fridge.
  4. Strain out water from urad dal.  Add baking soda and vanilla extract.  Blend until thick cake-batter like consistency forms.  Add water a little at a time as needed.  This will require a few blends.
  5. Heat oil to 375 degrees.
  6. Meanwhile whip batter manually with a fork for 3 to 4 minutes or until light and fluffy.
  7. Using an ice cream scoop, fry batter in hot oil for about 2 to 3 minute per side or until golden brown.  You’ll know it’s done when the bubbles dissipate
  8. Toss in sugar and spices.  Poke hole in center of beignet using chopstick and squeeze in filling.  Enjoy immediately!

 

Homemade 100% Whole Wheat Lo Mein Noodles with Peanut Sesame Sauce

Posted by: EatFree

December 14th, 2011 >> Vegan, Vegetarian

These days 100% whole wheat pastas are pretty readily available -but not so much those yummy chewy Chinese lo mein noodles we’re so used to from Chinese takeout. If you do happen to see them, they are probably made with white flour.  So I decided to crank out the pasta machine and use some old fashioned elbow grease to make some 100% whole wheat lo mein at home.  Try it-the texture of the noodles are amazing (but if you’re not up to it this time around, just pick up the Japanese soba 100% buckwheat noodles).  Make sure not to overcook them though.

Ingredients:

  • 2 cups 100% Stone ground Whole Wheat Flour
  • Warm Water for kneading
  • ¼ teaspoon sea salt
  • 1 tablespoon canola oil
  • 1 small red onion, sliced
  • Salt and pepper to taste
  • 3 cloves, minced
  • ½ to 1 teaspoon red chili flakes to taste
  • 3 tablespoons creamy peanut butter
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon sesame oil
  • ¼ cup chopped scallions, for garnishing
  • 4 lime wedges

Directions:

  1. Sift together flour and salt.  Add a little water at a time and knead to form soft dough.  About ¾ cup to 1 cup of warm water should suffice.  Cover with warm damp paper towel and set aside to rest for at least 30 minutes.
  2. Meanwhile bring a large pot of salted water to a rolling boil and heat vegetable oil in separate pan.
  3. Add onions and sauté until lightly caramelized.   Salt and pepper to taste.  Add garlic and chili flakes and sauté for another 2 minutes, stirring constantly.  Blend mixture in food processor.
  4. Whisk in peanut butter, vinegar, and soy sauce to onion garlic mixture over medium low heat.  Whisk in about 1.5 cups of water and simmer on low heat for 7 to 8 minutes.  Whisk intermittently.
  5. In the meantime, extrude lo mein dough through pasta maker noodle attachment.  Pour into boiling water and cook about 5 minutes or until al dente.  Toss with sauce.  Stir in sesame oil and garnish with scallions.  Serve with a wedge of lime.  Enjoy!

Peppermint Mocha Latte

Posted by: EatFree

December 10th, 2011 >> Desserts and Sweet Treats, Gluten-Free, Vegan, Vegetarian

I crave these flavors (chocolate, espresso, and peppermint) during the winter season but definitely don’t crave the high fructose corn syrup, white sugar, or even “sucralose” (splenda) often found in commercially made syrups.  Here’s a recipe that you can whip up at home with agave nectar, a natural low-glycemic sweetener.  This recipe makes one 10 oz. drink, so just scale up accordingly.

Ingredients:

  • 1 teaspoon instant espresso powder
  • 8 oz. unsweetened Silk Soy milk, divided
  • 1.5 teaspoons unsweetened cocoa powder
  • 2 tablespoons agave nectar or to taste
  • ½ to ¾ teaspoon peppermint mocha extract or to taste

Directions:

  1. Pour about 2 oz. of  boiling water over espresso powder and stir.  Set aside.
  2. Lightly simmer soy milk.  Pour out half into a separate mug, and dissolve cocoa powder, nectar, and extract off heat.  Pour and stir this into espresso.
  3. Aerate rest of milk using either a stick blender or a milk foaming device.  Add foam on top and enjoy.

Triple C (Coconut, Cardamom, Cashew) Steel Cut Oats

Posted by: EatFree

December 9th, 2011 >> Vegan, Vegetarian

This topping for steel cut oats is reminiscent of the signature flavors of many Indian desserts—coconut, cashew, and cardamom.  In fact, the topping reminds me of the one too many coconut “ladoos” I’ve had growing up at Indian celebrations only in this case I get to enjoy it on a top of warm steel cut oats.  The steel cut oats than undergo fewer steps of processing than its sibling the rolled oats, making it an ideal candidate for any whole-foods centered recipe.  Feel free to substitute the soy milk  for any milk of your liking (almond, cashew, hemp, etc.)

Ingredients:

  • 3 cups water
  • ¾ cup steel cut oats
  • Pinch of salt
  • 2 tablespoons unrefined coconut oil
  • 2 cardamom pods, lightly crushed
  • ½ cup unroasted cashews, split
  • ½ cup shredded unsweetened coconut
  • ¼ cup raisins
  • ¾ cup soy milk
  • 3 tablespoons turbinado sugar
  • Agave or honey, for drizzling as needed

Directions:

  1. Bring water to a boil.  Stir in steel cut oats and salt.  Let thicken for 5 minutes.  Simmer uncovered for about 30 minutes or until to desired consistency. Set aside covered.
  2. Heat coconut oil.  Saute cardamom for 1 minute.  Then add cashews and sauté for 1 minutes.  Add coconut and do the same.  Add raisins , milk, and raw sugar and let simmer for a few minutes over medium low heat or until thick and syrupy.
  3. Top oatmeal with cashew coconut mixture.  Drizzle over some honey if needed for added sweetness.