Archive for the ‘Vegetarian’ Category

Corn Meal Fritters

Posted by: EatFree

May 23rd, 2012 >> Gluten-Free, Vegetarian

This recipe is a variation of the Latin American dish, sorrullos, which are cornmeal fingers.  The ingredients are essentially the same, except here I’ve shaped them into balls rather then fingers.  If you are feeling daring, you can also add a thin sliver of jalapeno, raw or roasted, along with the cheese to add some bite.

Ingredients:

  • 2 cups stone-ground cornmeal
  • 4 tablespoons cornstarch
  • salt and pepper to taste
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons raw turbinado sugar
  • 1/2 pound mozzarella, cut into 8 rectangles and frozen
  • oil for deep frying

Directions:

  1. Combine cornmeal, cornstarch, salt, pepper, onion powder, garlic powder, and raw sugar.  Add enough warm water to a form a dough.  Press dough around rectangular pieces of mozzarella.  Make sure to seal all edges.  Repeat for remaining mozzarella pieces.  Refrigerate for at least 15 minutes.
  2. Meanwhile heat oil to 350 degrees Fahrenheit.  Fry cornmeal balls until light golden- a few minutes.  Drain and enjoy with mayo-ketchup!

 

Malanga Chips

Posted by: EatFree

May 21st, 2012 >> Gluten-Free, Vegan, Vegetarian

Malanga is a starchy root vegetable native to the Caribbean.  You may have encountered them in a vegetable chips medley, along with taro chips.  These cook quickly so make sure to keep an eye on them so they don’t burn.

Ingredients:

  • 2 pounds malanga
  •  oil for deep frying
  • Fine sea salt

Directions:

  1. Bring large pot of water to a boil.  Add malanga and cook for 20 minutes or until lightly tender.  Let cool slightly and then peel skin.  Let cool completely,
  2. Using a mandolin, shave thin slices of the malanga root.  Place in a bowl of cold water for 10 mintues and then drain.  Put on sheet tray and place a paper towel over them to let dry on counter top for at least 15 minutes.  Pat down occasionally to absorb excess moisture.
  3. Meanwhile heat oil to 350 degrees Fahrenheit.  Fry malanga chips in batches until lightly golden.  Place on paper towels to drain and then sprinkle on salt when hot.  Enjoy as a side dish for lunch!

Sticky Coconut Brown Rice with Cashews and Pineapple

Posted by: EatFree

May 20th, 2012 >> Desserts and Sweet Treats, Gluten-Free, Vegan, Vegetarian

This recipe is a riff on some Asian desserts which use sticky rice topped or flavored with fruits and/or nuts.  Here I’ve replaced the sticky white rice with its brown counterpart to make the dessert whole-foods based.  If you’re feeling ambitious, go ahead and cut up a fresh pineapple-but I used a canned variety (make sure to purchase one in its own 100% juice) to save some time.

Ingredients:

  • 1.5 cups sticky brown rice, rinsed and soaked overnight
  • 2 cups light coconut milk
  • 2 tablespoons agave nectar
  • pinch of fine sea salt
  • 1 tablespoon coconut oil
  • 1 cup unsalted raw split cashews
  • 1 cup crushed pineapple
  • 1/4 cup light raw muscavado sugar
  • 1/2 cup shredded unsweetened coconut

Directions:

  1. Combine rice, milk, nectar, and salt.  Bring to a boil and then simmer until rice is cooked through and most of the liquid is evaporated-about 15 to 20 minutes.
  2. Meanwhile heat oil.  Add cashews.  Cook until lightly brown.  Add pineapple and 1/2 cup of the pineapple juice.  Cook for a few minutes or until half of the juice is evaporated, stirring constantly.  Add raw sugar, pinch of salt and cook until thickened-2 to 3 minutes.   Set aside.
  3. Stir in shredded coconut when rice is done.  Let cool (best served chilled).  Top chilled rice with warm pineapple and cashew mixture.  Enjoy!

Bananas Foster

Posted by: EatFree

May 13th, 2012 >> Desserts and Sweet Treats, Gluten-Free, Vegetarian

This is one of my all-time favorite desserts-the hint of rum against warm bananas and cold vanilla ice cream is simply exquisite! Banana liqueur is often used in many a banana foster recipes but I try to avoid liqueurs as much as possible as they often contain additional refined sweeteners.  Make sure to choose a vanilla ice cream that is free of additives and preservatives, and that is sweetened naturally with agave syrup, evaporated cane juice, brown rice syrup, or the like.

Ingredients:

  • 2 tablespoons unsalted organic butter
  • 1/4 cup light muscavado raw sugar
  • pinch of fine sea salt
  • 1/2 cup rum
  • 2 ripe bananas, split and halved
  • 4 scoops vanilla ice cream

Directions:

Heat together butter, raw sugar, and salt.  Whisk until smooth.  Once mixture starts to bubble, add rum OFF HEAT.  Return back to heat, bring to a boil, and then simmer until reduced by 1/3.  Add in bananas.  Spoon over sauce and let cook for 3 to 4 minutes.  Spoon over sauce intermittently during this time.  Pour over ice cream and enjoy!