Archive for the ‘Vegan’ Category

Caramelized Fennel with Cumin and Dried Cherries

Posted by: EatFree

December 18th, 2012 >> Gluten-Free, Vegan, Vegetarian

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Fennel bulbs have a very pleasant yet delicate anise-like flavor.  I’ve bumped up the anise flavor of the fennel bulb with some actual fennel seeds.  The cumin adds a nice smokiness to the dish while the cherries add a much needed bright note.  Save the fennel fronds for later—they can be used in vegetable stocks or even in a pesto.

Ingredients:

  • 2 tablespoons canola oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 2 fennel bulbs (about 1.5 lbs), thinly julienned
  • Salt to taste
  • ¼-1/2 teaspoon cayenne pepper
  • 1/2 teaspoon raw demerara sugar
  • ¼ cup dried cherries

Directions:

  1. Heat oil.  Add seeds.  Let pop for 10 seconds (use splatter screen or lid as necessary).  Stir in sliced fennel (along with some sea salt) carefully and sauté over medium heat until lightly caramelized and wilted.  Add cayenne pepper and raw sugar midway through caramelization. Stir for a few more minutes.
  2. Add about ½ cup water and cherries.  Simmer for 5 minutes covered until completely wilted.  Serve as a side dish with rice, green salad, or roti (whole wheat flat bread).  Enjoy!

Tamarind Brown Rice

Posted by: EatFree

October 18th, 2012 >> Gluten-Free, Vegan, Vegetarian

This is a speciality of South India with multiple variations of the recipe.  I’ve simplified the ingredient list here and as per the EatFree style of cooking, replaced the white basmati rice with brown.  Make sure to cook the brown basmati rice so its grains are separate, and not mushed together (pasta method works best here.)

Ingredients:

  • 2 tablespoons canola oil
  • 2 teaspoons chana dal
  • 2 teaspoons urad dal
  • 1 teaspoon sesame seeds
  • 1 dry chili or to taste
  • 1 teaspoon whole coriander seeds
  • 15 curry leaves (approx. a sprig)
  • 1 serrano chili or to taste, diced
  • 1/2 teaspoon mustard seeds
  • 2 teaspoons ginger garlic paste
  • salt to taste
  • 2 tablespoons tamarind paste
  • 1 teaspoon agave nectar
  • 4 cups cooked brown basmati rice, chilled
  • 1/4 cups roasted unsalted peanuts

Directions:

  1. Heat oil.  Add chana dal and cook until it changes slightly in color.  Add urad dal, sesame, dry chili, coriander, curry leaves, serrano, and mustard seeds.  Cook for a few minutes on low heat until fragrant, stirring frequently.  Add ginger garlic paste and cook for a minute, stirring constantly.
  2. Add tamarind paste, 1/4 cup of water, and agave.  Stir to combine and then turn off heat.  Blend (add a tablespoon of water at a time as needed to create a smooth paste but not too much.)
  3. Stir in mixture into rice gently.  Add peanuts.  Enjoy!

Potato Chickpea Fritters

Posted by: EatFree

October 11th, 2012 >> Gluten-Free, Vegan, Vegetarian

Methi (fenugreek) and ajwain (carom seeds) are some of the lesser known Indian spices.  They usually play a supporting role to the other more well-known spices mostly because they tend to get bitter if used in larger amounts.  Here I’ve chosen to focus on these two spices in particular in the form of a potato fritter.  This is a bit like a pakora, but does not use as much chickpea flour.  Cook the potato as you’d like to soften-roasting or steaming would work equally well.

Ingredients:

  • 2 cups small cubed potatoes, cooked 3/4 of the way
  • 1 cup red onions, diced
  • 1/2 cup chickpea flour
  • 1/4 cup brown rice flour
  • salt to taste
  • 1 serrano chili, minced or to taste
  • 1/2 teaspoon ajwain
  • 1.5 teaspoons dried methi, crushed
  • oil for deep frying

Direcitons:

  1. Combine all the ingredients (except for oil) and add enough water to just come together (about a half cup or so).
  2. Meanwhile heat oil to 350 degrees Fahrenheit.  Drop mixture in mound-fuls using a cookie scoop (makes about 20 fritters).  Fry for about 4 to 5 minutes, making sure to maintain the temperature at 350 degrees Fahrenheit.  Drain on paper towels and enjoy immediately!

 

Spinach Pakodas

Posted by: EatFree

October 10th, 2012 >> Gluten-Free, Vegan, Vegetarian

This is a classic Indian fritter made with chickpea flour.  I added some brown rice flour for added nutrition as well as prolonged crispness.  As always with deep frying, make sure to monitor your oil temperature for minimal grease absorption.  This pakora goes well with a pear chutney spiced with fennel and cardamom or can be eaten alone according to taste.

SPINACH PAKODAS

Ingredients:

  • 3 teaspoons coriander seeds
  • 1.5 teaspoons cumin seeds
  • 2 teaspoons dried fenugreek leaves
  • 1/4 teaspoon green cardamom seeds
  • 3/4 cup chickpea flour
  • ¼ cup brown rice flour
  • Salt to taste
  • 60 baby spinach leaves, julienned
  • 1/3 cup red onion, diced
  • 1 serrano chili, minced (or to taste)
  • 1 tablespoon oil
  • 1 tablespoon grated ginger
  • Oil for deep frying

Directions:

  1. Crush spices (coriander, cumin, methi, and cardamom) in mortal and pestle-keep fairly coarse.
  2. Combine dry ingredients: flours, salt, coriander, cumin, fenugreek.  Combine wet ingredients: onion, spinach, chili, ginger, 1 tablespoon oil.  Combine dry and wet together.  Add just enough water to form “thicker than cake batter” like consistency.  Refrigerate for 5-10 minutes.
  3. Meanwhile heat oil to 350 degrees Fahrenheit.  Drop mixture in mound-fuls using a cookie scoop.  Fry for about 4 to 5 minutes, making sure to maintain the temperature at 350 degrees Fahrenheit.  Drain on paper towels and enjoy immediately with chutney!