Archive for the ‘Vegan’ Category

Chana Dal (Bengal Split Gram Lentil)

Posted by: EatFree

May 16th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 2 cups chana dal (bengal split gram)
  • 1/2 teaspoon turmeric
  • 1 tablespoon raw cane sugar
  • 1 serrano chili, chopped finely
  • 2 tablespoons canola oil
  • 1 chile de arbol
  • 1 dried bay leaf
  • 2 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • salt and pepper to taste
  • 1/2 cup thawed frozen coconut slices, chopped into 1/4 inch pieces

Directions:

  1. Combine dal, turmeric, raw sugar, and chili in a pot.  Add 6 cups of water, bring to a boil, and then simmer for 20 minutes.
  2. Heat oil.  Add chile, bay leaf, cumin, and fennel.  Let splutter.  Add to dal mixture along with salt, pepper, and coconut.  Let boil for another 10 minutes.  Enjoy with roti or puri (Indian wheat breads)!

Spiced Carrot Mung Bean Salad

Posted by: EatFree

May 14th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1 cup mung beans, soaked overnight
  • 1.5 cups carrots, shredded and chopped
  • 3/4 cup thawed frozen coconut slices, cut into small pieces
  • 2 cups black rice, cooked
  • 1/2 cup raw cashews, split
  • 1/2 cup dried cranberries
  • salt and pepper to taste
  • 1 tablespoon canola oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 12 fresh curry leaves
  • 1 serrano chili, chopped
  • 1 tablespoon apple cider vinegar

Directions:

  1. Bring water to a boil.  Add mung beans and cook for 15-20 minutes or until tender.  Set aside.
  2. Combine mung beans, carrots, coconut, black rice, cashews, cranberries, salt, and pepper.
  3. Heat oil.  Add spices and chili.  Allow to splutter.  Add vinegar off heat.  Add one tablespoon cold water.  Blend into smooth mixture.  Mix into rest of ingredients.   Enjoy!

Apricot Tofu

Posted by: EatFree

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

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Ingredients:

  • 32 ounces extra-firm tofu
  • 2 tablespoons canola oil
  • 2 tablespoons garlic, minced
  • 2 cups red onion, sliced
  • 2 cups mixed bell peppers, sliced
  • salt and pepper to taste
  • 1/4 cup liquid aminos (soy sauce substitute)
  • 1-2 tablespoons red chili flakes
  • 6 tablespoons naturally-sweetened apricot fruit spread

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.  Spray a baking rack with cooking spray and lay atop a shallow tray.  Cut tofu into cubes and spray with cooking spray.  Bake for 45 minutes until golden brown and relatively dry.  Set aside.
  2. Heat oil.  Add garlic.  When fragrant, add onion, bell peppers, salt, and pepper.  Cook on high heat until lightly brown but still intact.  Add tofu and rest of ingredients.  Stir until combined and cook on high heat for 1 minutes until thick and well glazed.  Enjoy atop of a brown rice or black rice!

Broccoli Rabe with Garlic and Red Pepper Flake

Posted by: EatFree

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

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Ingredients:

  • 1.5 pounds broccoli rabe, rinsed
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons garlic, minced
  • 1 tablespoon red pepper flakes
  • salt and pepper to taste

Directions:

  1. Bring a large pot of water to a boil.
  2. Meanwhile, cut of last 2 inches or so of the stems of the broccoli rabe.  Cut into thirds after that.  Drop into boiling water for 2 minutes. Drain and set aside.
  3. Heat oil and garlic together over low heat.  When garlic becomes fragrant, add broccoli rabe, chili flakes, salt, and pepper.  Cook on high heat for 2-3 minutes, stirring constantly.  Enjoy as a side dish!