Archive for the ‘Vegetarian’ Category

Chewy Oat Cookies with Raisins and Coconut

Posted by: EatFree

July 10th, 2012 >> Vegetarian

There are three tricks to a chewy cookie-use raw muscavado sugar, vegetable based shortening, and under-bake the cookies. As usual, make sure to purchase a vegetable shortening that is non-hydrogenated.

Ingredients:

  • 8 tablespoons all-vegetable shortening
  • 1/2 cup light raw muscavado sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup 100% whole wheat pastry flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/3 cup raisins
  • 1/2 cup shredded coconut, unsweetened

Directions:

  1. Whisk together shortening and raw sugar.  Whisk in egg and vanilla.  Set aside.
  2. Combine dry ingredients-flour, oats, baking soda, salt, raisins, and coconut.
  3. Combine wet and dry ingredients.  Refrigerate for at least 30 minutes.
  4. Preheat oven to 350 degrees Fahrenheit.  Scoop cookie dough using an ice cream scooper.  Flatten with bottom of measuring cup to about 1/2 inch thick.  Bake for 15 minutes (they will look under-baked).  Let cool and enjoy!

Spicy and Pungent Crispy Brown Rice (“Jhal Muri”)

Posted by: EatFree

July 2nd, 2012 >> Gluten-Free, Vegan, Vegetarian

This is an example of Indian street food.  It is a combination of sweet, spicy, salty, pungent, and sour flavors.  This is traditionally made with puffed crispy white rice, but as per the style of EatFree cooking, I’ve replaced that with crispy brown rice cereal.

Ingredients:

  • 2 tablespoons mustard oil
  • Juice of half a lime
  • ¼ teaspoon chaat masala
  • Salt to taste
  • ¼ cup peanuts, roasted
  • 1 small white or red onion, finely diced
  • 1 serrano, finely diced
  • 1/3  cup cilantro, finely chopped
  • ¼ cup raisins
  • 2.5 cups crispy brown rice cereal

Directions:

  1. Whisk together mustard oil, lime, chaat masala, and salt.  Set aside.
  2. Combine all other ingredients.  Toss in dressing right before serving (otherwise it will get soggy.)  Enjoy!

Mini Raspberry Pies

Posted by: EatFree

July 1st, 2012 >> Desserts and Sweet Treats, Vegetarian

These are individual pies filled with fruit-in this case I’ve used raspberries.  Blueberries or cherries (cut in thirds) would work equally well here! Using the fresh, unadulterated raspberries makes all the difference here!

Ingredients:

  • Pie dough
  • 1 cup fresh raspberries
  • 3 tablespoons cornstarch, divided
  • 4 tablespoons raw turbinado sugar
  • 2 tablespoons milk

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Toss raspberries lightly with 2 tablespoons of the cornstarch (making sure not to puncture berries too much)
  3. Roll out pie dough to about 1/8 inch thickness.  Cut approximately 4 inch rounds.  Place about 3/4 to 1 tablespoon of raspberry filling onto round, fold over, and crimp edges.  Place on baking sheet.  Repeat for rest of berries.
  4. Puncture tops of pies with a fork lightly.  Bake for about 20 minutes or until crust is completely cooked.
  5. Meanwhile add 1 tablespoon of the remaining cornstarch and the 4 tablespoons of raw sugar into a food processor.  Pulse until well pulverized.
  6. Take out pies.  Let cool.
  7. Whisk together soymilk and cornstarch-turbinado mixture to form glaze.  Pour over pies and let cool to harden (or refrigerate to harden quickly).  Enjoy!

 

Beguni (Eggplant Fritters)

Posted by: EatFree

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

These area a favorite of the region of West Bengal in India.  The crispy exterior forms a perfect match with the creamy interior of the eggplant.  These are best served as a side dish with lentils and rice.

Ingredients:

  • 1/2 cup chickpea flour
  • 2 tablespoons cornstarch
  • fine sea salt to taste
  • 1/2 teaspoon onion seeds
  • 1/4 teaspoon hing (asafetida)
  • pinch of hot chili powder
  • 8 slices of eggplant cut into approx. 1/4 inch thickness
  •  oil for deep frying

Directions:

  1. Combine all ingredients except for eggplant together.  Add enough warm water to form slightly thinner than pancake batter-like consistency.  Let rest for 15 minutes.
  2. Meanwhile heat oil to 375 degrees Fahrenheit.  Dip eggplant slices into batter.  Fry until both sides are golden brown.  Drain on paper towels and enjoy!