Archive for the ‘Vegetarian’ Category

Chaat Masala Wheat Salad

Posted by: EatFree

May 10th, 2012 >> Gluten-Free, Vegetarian

Chaat is a common Indian street snack (and very often served at weddings as a first course) that consists of crispy bean flour noodles (bhujias), potatoes, chickpeas, cilantro, onion, chutneys, yogurt, and spices.  Here I’ve added some wheat berries to add some whole grain-the nutty chew is a welcome addition.  You can order the bhujias at any ethnic Indian store or online.

Ingredients:

  • 1 cup wheat berries, rinsed
  • 2 cups red potatoes, cubed
  • One 5 ounce container of fat-free plain organic Greek yogurt
  • 1/2 cup cilantro, chopped
  • 1 cup red onion, diced
  • 1.5 cups cooked chickpeas
  • 1/2 to 1 teaspoon hot chili powder or to taste
  • salt to taste
  • 1 tablespoon chaat masala
  • Tamarind chutney
  • Bhujia to top

Directions:

  1. Bring large pot of water to a boil.  Add wheat berries and cook until tender, about 50 minutes.
  2. Cook potatoes until just tender.  Meanwhile whisk in enough water to thin out yogurt.  Set aside.
  3. Combine warm wheat berries, warm potatoes, cilantro, red onion, chickpeas, chili powder, salt, and chaat masala.  Top with tamarind chutney, yogurt, and bhujias.  Enjoy!

Tamarind Chutney

Posted by: EatFree

May 10th, 2012 >> Gluten-Free, Vegan, Vegetarian

This is a staple Indian chutney and is often served along with samosas, chaat, bhel puris, and the like.  This recipe makes enough for about 4-6 servings.  Scale the recipe up if you need to make large batches for later use.   Also, if you don’t have dried figs, dates are a fine substitute (and more traditional!) and make sure to purchase a tamarind paste that is unsweetened.

Ingredients:

  • 2 teaspoons canola oil
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 2 large dried figs, sliced
  • 2 tablespoons tamarind concentrate paste
  • 1/4 teaspooon cardamom powder
  • fine sea salt to taste
  • 1.5 teaspoons agave nectar

Directions:

  1. Heat oil.  Add fennel and cumin.  Take off heat when they pop.  Set aside to cool.
  2. Add figs, tamarind, cardamom, salt, nectar, and cooled spices to small blender along with about 1/2 cup of water.  Blend to a smooth paste.  Add more water as needed to create  desired consistency.  Enjoy with samosas, chaat, or bhel puris!

Whole Wheat Ricotta Blintzes with Blueberry Compote

Posted by: EatFree

May 7th, 2012 >> Desserts and Sweet Treats, Vegetarian

Blintzes are thin crepes usually stuffed with cheese and/or fruit.  Here I’ve replaced the white flour traditionally used with 100% whole wheat flour.  The blueberries add a nice freshness in contrast to the creaminess of the ricotta.  This recipe makes 3 large crepes (which can each be divided in half) or 6 smaller crepes.

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 raw turbinado sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons 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!

Curried Spelt Salad with Apple, Celery, and Pine Nuts

Posted by: EatFree

May 4th, 2012 >> Vegan, Vegetarian

Spelt is another whole grain-much like the wheat berry, it is nutty in flavor and pleasantly chewy in texture.  Here I’ve combined some classic Indian flavors with some more European ingredients such as the celery and pine nuts.  This works well as a side dish for dinner or as a complete and hearty lunch!  Use whatever variety of red apple you can get your hands on but just make sure to keep it the size of a Macintosh approximately.

Ingredients:

  • 2 cups whole spelt grain, rinsed
  • 2 tablespoons canola oil
  • 1 cup red onion, diced
  • 3 stalks celery, diced
  • 1 Roma apple, diced
  • salt and pepper to taste
  • 1/2 cup raisins
  • 2 tablespoons curry powder
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or agave
  • 1/2 cup pine nuts, toasted
  • 1/2 cup cilantro, chopped

Directions:

  1. Cook spelt grain much like pasta-bring a large pot of water to a boil, add spelt, and then cook on simmer for about 45 to 50 minutes or until spelt is tender and al dente.  Drain, add salt, and set aside.
  2. Heat oil.  Add onion, celery, apple, and salt.  Cook on medium, stirring frequently, until all components are softened slightly.  Add pepper, raisins, and curry powder.  Cook for 1 minute, stirring constantly.  Add apple cider vinegar and cook for 2 more minutes, stirring constantly.  Add about 1/3 cup water and bring to a boil.  Cook on low for 4 to 5 minutes.  Let all water evaporate towards end of cooking time.
  3. Stir cilantro off heat.  Stir in spelt and pine nuts.  Combine and enjoy!