Archive for the ‘Vegetarian’ Category

Mushroom Goat Cheese Crostini

Posted by: EatFree

December 24th, 2012 >> Vegetarian

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Here’s an example of how minced mushrooms can act as a great substitute for meat in terms of texture and the umami flavor never hurts either.  Works great as an appetizer.

Ingredients:

  • 1.5 tablespoons unsalted organic butter
  • 8 ounces of mushrooms
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • 1/4 teaspoon granulated garlic
  • slices of whole wheat baguette, toasted
  • goat cheese, approximately 4 ounces

Directions:

  1. Heat butter in skillet.  Meanwhile, chop mushrooms in food processor until finely minced.  Add to skillet.
  2. Add thyme, salt, and pepper.  Cook for 8 minutes on medium low heat.  Add garlic and cook for another minute, evaporating excess moisture.
  3. Top each piece of bread with some goat cheese (about a teaspoon) and then about 1 tablespoon of the mushroom mixture.  Enjoy!

 

 

Caramelized Onion and Goat Cheese Topped Lentil Cakes

Posted by: EatFree

December 19th, 2012 >> Gluten-Free, Vegetarian

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Indian cuisine, in my opinion, has perfected the art of the lentil.  To start off, there are a multitude of lentils covering a wide spectrum of color and tastes.  And then to top that off, they are not only used in their whole form, but pureed, sometimes ground in their dry state, sometimes fermented, sometimes incorporated in desserts, and the list goes on.  Here I share one application and fuse it with some more Mediterranean flavors.

Ingredients:

  • 3 cups mung dal (green gram pulse), soaked overnight
  • 2 cups regular yogurt, whipped
  •  Salt and pepper to taste
  • 1 teaspoon baking soda
  • 1 tablespoon lime juice
  • 1 teaspoon agave nectar
  • 2 tablespoons canola oil
  • 1 big red onion, sliced
  • ¼ teaspoon red chili flake
  • ¼ teaspoon roasted cumin powder
  • 1/2 teaspoon smoked paprika
  • 8 dried figs, sliced thinly
  • 2/3 cup goat cheese

Directions:

  1. Blend mung dal with yogurt, salt and pepper to form a cake batter like consistency.  Set aside for 1 hour in a warm place.
  2. Stir in baking soda and lime juice into dal mixture.  Steam in a steamer basket for 20 to 25 minutes or until a toothpick comes out dry.
  3. Meanwhile heat 2 tablespoons vegetable oil in skillet.  Saute onions until caramelized.  Add salt and pepper.  Stir in red chili flake, cumin, paprika, and figs during the last  3 minutes of cooking time.
  4. Cut rounds out of mung dal cake using a large biscuit cutter (about 3.5 inch diameter).  Spread each mung dal round with some goat cheese and top with some of the caramelized onion and fig mixture.  Enjoy!

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!

Whole Grain Pasta Salad with Chickpeas, Feta, and Mint

Posted by: EatFree

October 23rd, 2012 >> Vegetarian

This can be served as a complete and healthy recipe for dinner-it has whole grains, protein, and tons of flavor.  Serve a side of lightly sauteed vegetables and you’re good to go!

Ingredients:

  • 12 ounces 100% whole wheat rotini pasta
  • 2.5 cups mint (loosely packed)
  • 1 lemon, juiced
  • 1/3 cup extra-virgin olive oil
  • 3 cloves of garlic
  • 1 teaspoon red pepper flake or to taste
  • pepper to taste
  • 3.5 cups chickpeas, cooked
  • 2 cups feta cheese, crumbled

Directions:

  1. Bring salted water in a large pot to a rolling boil.  Add rotini and cook until al-dente, about 7 to 8 minutes.
  2. Meanwhile, blend together mint, lemon, oil, and garlic.  Stir in red pepper flakes and black pepper.
  3. Drain pasta and toss with dressing.  Stir in chickpeas and feta.  Enjoy!