Archive for the ‘Vegan’ Category

Pea Stuffed Wheat Puffed Breads (Puri)

Posted by: EatFree

February 28th, 2013 >> Vegan, Vegetarian

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Ingredients:

  • 2 cups 100% whole wheat pastry flour
  • salt to taste
  • 2 teaspoons plus 1 tablespoon canola oil, divided
  • 2 cups cooked green peas
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon raw demerara sugar
  • 1/4 teaspoon turmeric
  • cooking spray
  • Oil for deep frying

Directions:

  1. Combine salt and flour.  Drizzle over 2 teaspoons of the oil into flour and crumble in with fingers until evenly dispersed.  Add a little warm water at a time until a dough ball forms.  Knead until you get a soft dough ball.  Let rest for at least 30 minutes with a damp paper towel over it. 
  2. Pulse green peas until smooth and only slightly coarse.  Heat remaining one tablespoon of oil.  Add cumin seeds.  Let crackle.  Add peas, chili powder, sugar, and turmeric.  Cook until peas dry out (you know it’s dry enough when there is no residue sticking to bottom and sides of pan.)  Let cool.
  3. Heat oil to 375 degrees Fahrenheit for deep frying.  Form 12 dough balls out of dough and same number of balls out of pea mixture.  Flatten dough balls and add a ball of pea mixture in the middle.  Fold over edges to form another ball, flatten, and spray with cooking spray.  Roll out into approximately 4 inch circle (make sure to roll gently so pea mixture does not puncture dough).  Fry like you would a puri (as the bread goes into the oil, gently add pressure to one side to allow to puff up).  Drain on paper towels.  Repeat for rest and enjoy!

 

Potatoes with Five Bengali Spices

Posted by: EatFree

February 25th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 2 tablespoons canola oil
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon nigella seeds
  • 1/4 teaspoon mustard seeds
  • 1/16 teaspoon fenugreek seeds
  • 2 cups red onion, julienned
  • 2 pounds red potatoes, cut into 1/8 inch half moons
  • salt and pepper to taste
  • 1/4 teaspoon turmeric
  • 1 teaspoon raw turbinado sugar
  • 1 teaspoon red chili powder

Directions:

  1. Heat oil.  Add fennel, cumin, nigella, mustard, and fenugreek.  Once they crackle, add onion, potatoes, salt, and pepper.  Saute on medium heat for 10 minutes or until potatoes are lightly golden one edges, stirring every few minutes.  
  2. Add rest of ingredients and cook for another 7-8 minutes or until potatoes are done.  Stir every few minutes.  Enjoy atop of any whole grain!

Chewy Maple Pecan Squares

Posted by: EatFree

February 8th, 2013 >> Desserts and Sweet Treats, Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1 cup tapioca flour
  • 3/4 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 2 tablespoons canola oil
  • 2 tablespoons unsweetened soymilk
  • 1 cup pecans

Directions:

  1. Preheat oven to 325 degrees Fahrenheit.  Line meatloaf pan with parchment paper.
  2. Whisk together all ingredients except pecans until smooth.  Pour into loaf pan and top with pecans.  Bake for 35-40 minutes or until toothpick comes out fairly dry (it’s done a few minutes after you start smelling the maple).  Cut into squares and enjoy!

Chimichurri Sauce

Posted by: EatFree

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

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Ingredients:

  • 2 lemons, juiced
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon garlic, minced
  • salt and pepper to taste
  • 1/2 teaspoon honey or agave nectar
  • 1/3 cup extra-virgin olive oil
  • 1 cup parsley, chopped finely

Directions:

Blend all ingredients until parsley is finely chopped.  Enjoy atop of organic chicken breast or baked tofu!