Archive for the ‘Vegetarian’ Category

Kaju Katley (Cashew Fudge)

Posted by: EatFree

June 15th, 2012 >> Desserts and Sweet Treats, Gluten-Free, Vegan, Vegetarian

This traditional Indian dessert is made with a few simple ingredients and is truly a whole-foods based dessert in every sense of the word.  The color of this fudge is a bit darker than what’s usually seen since I’ve replaced the refined white sugar with raw turbinado sugar.  Grinding the cashews along with the raw sugar makes it easier to make the cashew into the finest particles possible.

Ingredients:

  • 2 cups raw unsalted cashews
  • 1/2 cup raw turbinado sugar, divided
  • 1/2 teaspoon cardamom powder

Directions:

  1. Grind together cashews and 1/4 cup of raw sugar together in food processor until flour-like consistency is achieved.
  2. Dissolve rest of raw sugar in 1/2 cup of water.  Bring to a boil covered.  Take off cover and cook until syrup reaches 225 degrees Fahrenheit.   Add in cashew mixture and stir with spatula until stiff dough forms.
  3. Turn off heat and stir in cardamom.  Pour onto lightly sprayed cookie sheet and flatten out.  Smooth out top using spatula.  Let cool at room temperature for 1 to 2 hours to set or refrigerate for 30 minutes.  Cut into diamond shapes and enjoy!

 

Kofta Curry

Posted by: EatFree

June 8th, 2012 >> Gluten-Free, Vegetarian

Who needs meatballs when you make delicious “balls” with spiced vegetables?  This recipe uses spiced vegetable and chickpea fritters that resemble meatballs except that they are loaded with antioxidant rich vegetables and bold flavors.  The stew (“curry”) is just simply vegetables and spices too!  Serve with a side brown basmati rice.

Ingredients:

  • 2 tablespoons oil
  • 3/4 cup red onion, diced
  • 2 tablespoons garlic, minced
  • 2 thai bird chilis (split) or to taste (or any chili you can find!)
  • 1 tablespoon dried methi (fenugreek leaves)
  • 1 tablespoon whole coriander
  • 1/2 tablespoon whole cumin
  • salt to taste
  • 1 plum tomato, roughly chopped
  • 1 teaspoon turmeric
  • 8-10 Koftas
  • 1/4 cup half and half
  • 1/2 cup cilantro, roughly chopped

Directions:

  1. Heat oil.  Fry onions until golden.  Add garlic and chili.  Cook 30 seconds.  Add methi, coriander, cumin, and salt.  Cook 30 seconds.  Add tomato and turmeric.  Cook 2-3 minutes, stirring constantly until tomato starts to break down.  Turn off heat and let cool.
  2. When cool, blend with about 1/2 cup of water.  Add back to pan and cook until oil starts to leave edges of paste.  Add another 1 cup of water.  Add in koftas and bring to a boil.  Cover and let cook for 10 minutes.  Stir in half and half and cilantro off heat.  Enjoy on top of brown basmati rice!

Kofta

Posted by: EatFree

June 8th, 2012 >> Gluten-Free, Vegan, Vegetarian

This is the recipe to make the kofta (chickpea flour vegetable dumplings) for use in a stew type preparation.  However, you can also have them alone-in that case, make sure to cook them a bit longer ( so the inside is done) and serve alongside a chutney (mango would be perfect!)

Ingredients:

  • 2 cups shredded carrot
  • 5 cups shredded cabbage
  • 1 cup red onion, sliced
  • 1/3 cup cashew bits
  • 1/3 cup raisins
  • 1/3 cup cilantro, chopped
  • 1 teaspoon chili powder or to taste
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • salt and pepper to taste
  • 1.25 cups chickpea flour
  •  oil for shallow frying

Directions:

  1. Steam carrot and cabbage until almost cooked but still crisp (about 10 minutes.)  Let cool.
  2. When cool, combine in rest of ingredients.  Add about 1/4 to 1/3 cup water to bind together.  Refrigerate for 15-20 minutes.
  3. Meanwhile heat oil.  Shape mixture into balls and fry on each side until golden brown.  Enjoy in kofta curry!

Whole Grain Carrot Muffins

Posted by: EatFree

June 6th, 2012 >> Desserts and Sweet Treats, Vegetarian

These individual carrot muffins are spiked with some more Indian-like dessert additions-bits of cashews, fresh coconut, and raisins.  Up to half the fat (in the form of butter oil) is replaced with applesauce and egg whites are used in lieu of whole eggs.  These substitutions, along with the addition of oats, dried fruits and nuts, and the muscavado sugar, make for a pleasantly moist product.

Ingredients:

  • 1 cup 100% whole wheat flour
  • 1/2 cup rolled oats
  • 3 tablespoons raisins
  • 3 tablespoons cashews, split into bits
  • 4 tablespoons fresh coconut pieces (size of raisins)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup raw light muscavado sugar, packed
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter, melted
  • 1.25 cups shredded carrot
  • 1/3 cup egg whites
  • 1/2 cup unsweetened applesauce
  • Naturally sweetened whip topping (optional)

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine dry ingredients thoroughly-flour, oats, raisins, cashews, coconut, baking soda, baking powder, and salt.
  3. Whisk together wet ingredients:  raw sugar, vanilla, butter, carrot, egg whites, and applesauce.  Combine wet and dry gently.
  4. Scoop into muffin tins using an ice cream scoop.  Bake for 25 to 30 minutes or until done (toothpick should come out dry).  Let cool.   Top with whipped topping and enjoy!