Archive for the ‘Vegan’ Category

Parval and Potatoes

Posted by: EatFree

October 27th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1.25 lbs parval, halved and peeled in alternate strips
  • 1 lb red potatoes, cut in thick half moons
  • 2 tablespoons oil
  • 10 curry leaves
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 chile de arbol
  • 1 teaspoon sesame seeds
  • 2 tablespoons chickpea flour
  • salt to taste
  • 1/8 teaspoon asafetida
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon raw asugar
  • 1/2 teaspoon turmeric
  • 1 teaspoon coriander
  • 2 teaspoons tamarind paste

Directions:

  1. Steam potatoes and parval for 15 minutes or until half done.
  2. Heat oil.  Add curry leaves, mustard seeds, cumin seeds, chile,  and sesame seeds.  Let splutter.
  3. Add parval and potatoes.  Saute on medium heat for about 5 minutes or until golden brown on edges.  Cover and cook on low for another 5 minutes.  Stir occasionally.
  4. Add rest of ingredients except for tamarind.  Stir, cover, and cook on low for another 10 minutes.  Stir frequently.
  5. Add tamarind at end.  Combine well.  Enjoy with rice and dal!

Spiced Cauliflower and Potato Stir-Fry

Posted by: EatFree

September 29th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1.25 lbs red potatoes , peeled and cut into thin half moons
  • 1 head of cauliflower, cut into small florets
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon ajwain seeds
  • 1/2 teaspoon black mustard seeds
  •  1 dried bay leaf
  • salt to taste
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon turmeric
  • 1 teaspoon raw cane sugar
  • 1 teaspoon amchur (dried mango) powder

Directions:

  1. Parboil potatoes and cauliflowers until 3/4 done, about 8-10 minutes.  Drain and set aside.  Separate potatoes and soak in cold water.
  2. Heat oil.  Add cumin, ajwain,mustard, and bay. Let crackle.  Add cauliflower and (drained) potatoes.  Stir fry until vegetables are golden brown on edges.  Add rest of ingredients except for amchur.  Stir fry for 5-6 minutes, tossing frequently.
  3. Add amchur at end, toss, and serve with your favorite Indian flat bread!

 

Tempeh “Tuna” Salad

Posted by: EatFree

September 18th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 16 ounces tempeh, grated
  • 1/2 cup diced celery
  • 1/2 cup diced red onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup sweet petite pickles, diced
  • salt and pepper to taste
  • 1/4 cup dill, chopped finely
  • 6 tablespoons mayo
  • 2 tablespoons agave

Directions:

Combine all ingredients.  Enjoy alone or in a sandwich!

Corn Griddle Cakes

Posted by: EatFree

July 29th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 3.5 cup cooked corn kernels
  • 1.5 cups stone-ground corn meal
  • 1/4 cup raw demerara sugar, pulverized
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon granulated garlic
  • salt and pepper to taste
  • 1 tablespoon oil, divided

Directions:

  1. Combine all ingredients except oil.  Take 2 cups of the mixture and process in food processor until smooth.  Add back to mixture and combine well.  Set aside. (Makes about six 3-4 inch diameter cakes.)
  2. Meanwhile brusg 1 teaspoon of the oil on flat griddle pan.  Heat.  Add corn mixture to griddle, flatten, and cook on one side on medium heat for about 4 minutes.  Flip over, drizzle another half teaspoon of the oil around edges of cakes, and cook for another 4 minutes on medium heat or until golden brown and cooked through.  Repeat for last 3 cakes.  Enjoy as a side dish!