Archive for the ‘Vegan’ Category

South Indian Style Eggplant Brown Rice Pilaf

Posted by: EatFree

October 1st, 2012 >> Gluten-Free, Vegan, Vegetarian

This brown rice pilaf has a predominantly nutty flavor from the addition of the dals as well as the mustard seeds, with lemony undertones from the coriander and curry leaves and smokiness from the cumin.  The caramelized eggplant adds a nice sweetness and heartiness to the dish, satisfying any craving for meat. Look for the chana dal (split legume) at any Indian market or online. Dried curry leaves can also be substituted.

Ingredients:

  • 1 tablespoon coriander seeds
  • 1.5 teaspoons cumin seeds
  • 1 chile de arbol
  • 2 tablespoons  oil
  • 1 teaspoon mustard seeds
  • 8 fresh curry leaves, julienned
  • 1/4 cup chana dal
  • 1 tablespoon sesame seeds
  • 1 cup medium red onion, diced
  • 1.5 teaspoons garlic, minced
  • 1 serrano chili, slit
  • salt to taste
  • 1 big eggplant (about 1.25 pounds), cut into slivers
  • 4 cups cooked brown basmati rice, cooled

Directions:

  1. Toast  coriander, cumin, and chile until fragrant.  Let cool.
  2. Heat oil.  Add mustard seeds, curry leaves, dal, and sesame. Cook until fragrant.  Add onion and cook for 3 to 4 minutes until onions are translucent.  Add garlic and chili.  Cook for 30 seconds.  Add eggplant and cook for several minutes or until eggplant is nicely wilted and caramelized, stirring constantly.
  3. Grind spices.  Add to eggplant mixture and stir for 30 seconds.   Add 2 and 1/2 cups of  water and let simmer for about 30-40 minutes covered or until dal is fully cooked through (add more water if needed throughout cooking).  Take off cover and evaporate off all excess moisture. Turn off heat (mixture should be relatively dry.)  Gently toss in chilled rice and enjoy!

Pineapple Brown Fried Rice with Mint and Chili

Posted by: EatFree

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

Whenever making fried rice with brown rice, make sure to have a batch of cooked brown rice that is at least a day old.  This helps in preventing the rice from getting clumped together when cooking as a fried rice dish.

Ingredients:

  • 1 teaspoon plus tablespoon canola oil, divided
  • 6 eggs, whisked
  • 1.5 cups red onion, diced
  • 1.5 tablespoon garlic, minced
  • 2-3 fresno chilis or to taste
  • 1.5 cups fresh pineapple, diced
  • 3/4 cup fresh mint, chopped
  • salt and pepper to taste
  • 5 cups cooked basmati brown rice
  • 6 tablespoons low-sodium soy sauce
  • 3/4 cup peanuts, chopped

Directions:

  1. Heat one teaspoon of the oil in a large skillet.  Cook eggs as a thin omelet.  Brown on each side.  Set aside to cool.  When cool, slice into strips.
  2. Heat rest of oil  Cook onions until caramelized.  Add garlic, chili , salt, and pepper.  Cook for another 30 seconds.   Push mixture off to side of pan and add pineapple.  Brown pineapples on each side.
  3. Add soy sauce. Cook for 1 minute to slightly reduce.  Stir in mint and peanuts off heat.  Top mixture and eggs onto rice.  Combine gently when slightly cooler  Enjoy!

 

Falafel

Posted by: EatFree

August 13th, 2012 >> Gluten-Free, Vegan, Vegetarian

This is a recipe for traditional falafel.  These chickpea fritters can be eaten in a salad or in a pita bread.  The white dressing is simply equal parts tahini and yogurt thinned out with a bit of water.  Use your favorite hot sauce for added spice.  Be aware-canned chickpeas will not work here.

Ingredients:

  • 1.5 cups chickpeas, soaked overnight and drained
  • 1 cup flat leaf parsley
  • salt and pepper to taste
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon hot chili powder or to taste
  • 1 tablespoon cumin seeds, ground
  • Oil for deep frying

Directions:

  1. Process together chickpeas in a food processor with all ingredients except oil until smooth but slightly coarse (mixture is ready when you can start forming a ball in your hands.) Refrigerate for at least half hour.
  2. Heat oil to 350 degrees Fahrenheit.  Form small ping pong size balls out of chickpea mixture.  Fry in batches until golden brown, about 4 to 5 minutes per batch.  Enjoy in a salad (as seen above) or in a pita!

 

Dosa

Posted by: EatFree

August 7th, 2012 >> Gluten-Free, Vegan, Vegetarian

Dosas are paper thin crepes made with lentils and rice.  I’ve replaced the white rice traditionally used with brown basmati rice.  Use whatever filling and chutneys you’d like-I suggest the potato filling from this recipe. This recipe requires 2 day ahead preparation.

Ingredients:

  • 1/2 cup brown basmati rice
  • 1/2 cup urad (black split mapte) dal
  • 1/4 teaspoon fenugreek seeds
  • salt to taste
  • oil
  • potato mixture

Directions:

  1. Soak brown rice, urad dal, and fenugreek overnight.
  2. Blend next day with some water to form pancake batter like consistency.
  3. Leave covered overnight in a warm place to ferment.
  4. Stir in salt next day to taste.  Spread about 1/2 cup of batter onto nonstick griddle in a thin round layer.  Turn on heat and drizzle around about 2 teaspoons of oil around edges.  Flip over and fill with potato mixture once dosa is brown on bottom side.  Enjoy!