Archive for the ‘Vegan’ Category

Zucchini with Whole Spices

Posted by: EatFree

July 1st, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 2 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon onion seeds
  • 1/4 teaspoon fenugreek seeds
  • 3 lbs green zucchini, cut into 2 inch wedges
  • 1 plum tomato, chopped
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric
  • 2 teaspoons raw sugar
  • salt to taste
  • 1/2 teaspoon cumin, toasted
  • 1/2 cup cilantro, chopped

Directions:

  1. Heat oil.  Add whole seeds.  Let splatter.
  2. Add zucchini.  Stir.  Add tomatoes.  Cook for 10 minutes on medium heat uncovered.  Stir often.
  3. Add red chili, turmeric, raw sugar, and salt.  Cover and cook on low for another 10 minutes. Stir often.
  4. Add cumin.  Cook another 5 minutes (or until  zucchini is fork-tender) covered.  Stir often.  Add cilantro off heat.  Enjoy!

Meatless Spiced Ground Meat Croquettes

Posted by: EatFree

June 24th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1/3 lb Idaho potato, cubed
  • 1 cup texturized vegetable protein (TVP)
  • 2 tablespoons canola oil plus more for deep frying
  • 1/2 cup red onion, sliced
  • 2 teaspoons garlic, minced
  • 2 teaspoons ginger, grated
  • 1 green chili, minced
  • 2 teaspoons tomato paste
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 black cardamom, ground
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon red chili powder
  • salt to taste
  • 2 teaspoons raw sugar
  • 1/2 cup cilantro, minced
  • 1/4 cup cornstarch
  • 1 and 1/3 cups 100% whole wheat Panko bread crumbs

Directions:

  1. Add potatoes and TVP to a pot of water.  Bring to a boil and then simmer for 10 minutes.  Strain.  Separate potatoes from TVP.  Let cool.
  2. Meanwhile, heat 2 tablespoons of the oil.  Add onion.  Saute until golden.  Add garlic, ginger, and chili.  Cook on low for 1 minute.  Add tomato paste along with 1/4 cup of water, cumin, coriander, and black cardamom.  Cook until oil starts to leave masala, stirring frequently.  Add more water if mixture dries up too much.
  3. Add boiled TVP, turmeric, chili powder, and sugar.  Cook on medium uncovered for 5-7 minutes.  Stir frequently.
  4. Add cilantro off heat.  Set aside to cool.
  5. Mash potatoes.  When TVP mixture is cool, add mashed potatoes to it.  Combine well.
  6. Dissolve cornstarch in 2 tablespoons of water.  Make oblong rounds out of TVP potato mixture (makes about 8).  Dip into cornstarch paste then into bread crumbs.  Refrigerate for at least an hour before frying.
  7. Heat canola oil to 375 degrees Fahrenheit.  Fry croquettes until golden and crisp.  Drain on paper towels and enjoy!

Vegan Roasted Banana Pudding

Posted by: EatFree

June 18th, 2013 >> Desserts and Sweet Treats, Gluten-Free, Uncategorized, Vegan

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Ingredients:

  • 2 tablespoons raw demerara sugar
  • 1/2 teaspoon cinnamon
  • dash of nutmeg
  • 4 ripe bananas, peeled and cut lengthwise
  • 1 teaspoon pure vanilla extract
  • 2 lbs silken tofu

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Combine raw sugar, cinnamon, and nutmeg.  Sprinkle over bananas.  Spray cookie sheet with cooking spray.  Lay down bananas and roast for 15 minutes or until caramelized.
  3. Put bananas, vanilla, and tofu into food processor.  Process until smooth.  Enjoy!

Yellow Split Pea Patties

Posted by: EatFree

June 12th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1.5 cups yellow split peas
  • salt and pepper to taste
  • 1 serrano chili, roughly chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon dried oregano
  • 3/4 cup cilantro, chopped finely
  • 1 cup red onion, sliced
  • 1 cup cooked pinto beans
  • Canola oil for deep frying

Directions:

  1. Soak split peas in water for 6 hours.  
  2. Drain water.  Add salt, pepper, and chili.  Blend with enough water to make cake batter consistency.  Stir in rest of ingredients except oil.  Set aside.
  3. Heat oil to 350 degrees Fahrenheit.  Scoop mixture using ice cream scoop into oil.  Fry for 2 minutes or until lightly golden on outside.  Drain on paper towels.  Let cool.
  4. Heat oil to 375 degrees Fahrenheit.  Flatten fritters using hands into a patty.  Fry for about 3 minutes or until inside is fully cooked.  Drain on paper towels.   Enjoy by itself or in a sandwich!