Archive for the ‘Vegetarian’ Category

Whole Grain Ricotta Blintzes with Blueberry Compote

Posted by: EatFree

October 5th, 2014 >> Desserts and Sweet Treats, Vegetarian

Ingredients:

  • 1/2 cup 100% whole wheat flour
  • pinch of fine sea salt
  • 1 organic egg, whisked
  • 2 cups fresh blueberries
  • 1/2 lemon, juiced
  • 1/2 teaspoon lemon zest
  • 2 tablespoons coconut sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons organic cornstarch
  • 1 tablespoon unsalted organic butter
  • 1.5 cups part-skim organic ricotta cheese

Directions:

  1. Whisk together flour and salt.  Whisk in egg and enough warm water to form thin pancake-batter like consistency.  Do not over-mix . Set aside for at least 15 minutes.
  2. In the meantime, combine berries, lemon juice, lemon zest, raw sugar, and vanilla in a small pot.  Simmer until blueberries start to burst but are still intact.  Whisk in cornstarch with one tablespoon cold water.  Add into blueberry mixture, bring to a boil, and then simmer for 1 minute until thick.  Set aside.
  3. Heat one teaspoon of butter in skillet.  Add about 1/3 cup of crepe batter, swirl around off heat, and then cook on both sides over medium heat until browned and cooked.  Repeat for rest of crepes.  Fill with 1/2 cup of ricotta cheese, fold over, and then top with blueberry compote.  Enjoy!

Potatoes with Nigella (Kalonji) and Chili

Posted by: EatFree

January 10th, 2014 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 2 tablespoons oil
  • 1 teaspoon nigella seeds
  • 2 dried red chiles
  • 1.25 lbs red potatoes, peeled and cut into thin half-moons
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili powder or to taste
  • salt to taste
  • 1.5 cups red onion, sliced

Directions:

  1. Heat oil.  Add nigella and chili.  Let crackle.
  2. Add potatoes.  Cook on medium heat uncovered until lightly golden.  Toss frequently.
  3. Add rest of ingredients.  Cook uncovered for a few minutes and then cover and cook on medium low until potatoes are browned and onion lightly wilted.  Toss occasionally. Enjoy with rice or roti!

Beet and Carrot Stir-Fry

Posted by: EatFree

December 20th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1.5 tablespoons oil
  • 1/2 teaspoon cumin seeds
  • 1 chile de arbol (dried red chili)
  • 3/4 teaspoon brown mustard seeds
  • 12 curry leaves
  • 2 teaspoons ginger, grated
  • 1/2 pound beets, grated
  • 1/2 pound carrots, grated
  • 1/2 teaspoon red chili powder or to taste
  • 1/4 teaspoon turmeric
  • salt to taste
  • 1/3 cup coconut slices, cut into 1/4 inch pieces
  • 3 tablespoons raisins
  • 1/4 cup raw unsalted peanuts, ground

Directions:

  1. Heat oil.  Add cumin, chili, mustard, and curry leaves.  Let splutter with lid on.  Add ginger.  Cook 5 seconds with lid on.
  2. Take off lid and add beets, carrots, red chili powder, turmeric, and salt.  Combine, stir for 1 minute, and then cook on low covered for 5 minutes, stirring frequently.  Add coconut and raisins.  Cook covered on low for another 5 minutes, stirring frequently.
  3. Add peanuts off heat and enjoy with brown basmati rice!

Palak (Spinach) Paneer

Posted by: EatFree

December 15th, 2013 >> Gluten-Free, Vegetarian

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Ingredients:

  • 10 ounces washed spinach leaves
  • 1 .25 cups diced onion
  • 1 tablespoon ginger, chopped
  • 1 tablespoon garlic, chopped
  • 2 tablespoons oil
  • 1 tablespoon methi (dried fenugreek leaves)
  • 2 tablespoons diced tomatoes
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • salt to taste
  • 16 ounces cubed paneer
  • 1.5 tablespoons fat-free Greek yogurt

Directions:

  1. Steam spinach for 5 minutes.  Process into smooth mixture.  Set aside.
  2. Blend onion, ginger, and garlic until smooth.  Set aside.
  3. Heat oil.  Add onion, ginger, garlic mixture.  Add methi.  Cook until mixture is lightly browned for a few minutes on low heat.  Stir frequently.
  4. Add tomatoes. Cook until tomato disintegrates completely, stirring frequently.  Dissolve spices in a few tablespoons of water and add to mixture along with salt.  Cook for a few seconds.
  5. Add spinach, paneer, and 1/2 cup of water.  Cook for 15 minutes on low.  Stir (gently) occasionally.  Add water if mixture gets too dry.
  6. Stir yogurt off heat and enjoy with brown basmati rice or roti!