Archive for the ‘Vegetarian’ Category

Roti

Posted by: EatFree

April 28th, 2012 >> Vegan, Vegetarian

These are another type of Indian whole-wheat flat breads.  Unlike a paratha, they do not need oil while cooking and like a paratha, they are unleavened.  However, towards the end of cooking, they are placed over an open gas flame (using a contraption much like a grill rack) so they can puff up-this makes them more pliant and tender.

Ingredients:

  • 1 cup all-purpose 100% whole wheat flour
  • 1 cup 100% whole wheat pastry flour
  • 2 tablespoons oil
  • 1/2 teaspoon fine sea salt

Directions:

  1. Combine dry ingredients-flours and salt.  Drizzle in vegetable oil.  Work with hands until crumbly.  Add warm water a little a time until dough comes together.  Knead for a few minutes to form a soft-dough ball.  Cover with damp paper towel and let rest for at least 15 minutes.
  2. Meanwhile heat tawa (cast-iron crepe skillet).  Divide dough into 8 portions.  Roll out into thin rounds, using flour as needed to keep from sticking.  Shake off excess flour.  Put on tawa.  Once bubbles form, flip over and and cook on second side for 10 to 15 seconds.  Place over open flame (using a heat-resistant grill rack) and let puff up on both sides.  Place in covered container and repeat for rest of dough balls.  Enjoy with favorite Indian side dish!

Stuffed Puris

Posted by: EatFree

April 27th, 2012 >> Vegan, Vegetarian

Puris are deep-fried Indian whole wheat breads.  This version has a stuffing inside, making it fit to be eaten alone or with some tea.  These are crispy and tender on the outside, with a spicy filling on the inside.  This recipe draws upon two older recipes, each highlighted below.

Ingredients:

Directions:

  1. Take one third of the chana masala and blend until smooth.  Place in a dry skillet and cook until thoroughly dried out.   Keep stirring until soft-dough ball-like consistency forms.  Set aside.
  2. Meanwhile heat oil to 375 degrees Fahrenheit.
  3. Make about 12 balls out of puri dough. Flatten balls using fingers and place a small portion of the dried out chana masala in the center.  Pinch ends and then roll out into small rounds.  (Roll gently as you don’t want any of the filling to tear through the dough).  Drop into hot oil and cook as you would a puri.  Drain on paper towels, repeat for rest, and enjoy!

Tempeh BLT with Roasted Garlic Mayo

Posted by: EatFree

April 24th, 2012 >> Vegetarian

Nowadays there are many brands that manufacture vegetarian bacon substitutes that are made with tempeh (fermented soybean) that mimic the flavor of real bacon quite nicely.  Make sure to purchase one that uses natural sweeteners and has a maple smoke flavor.  These will go best in this sandwich, which a riff on the classic BLT but without the pork bacon! This recipe makes two sandwiches.

Ingredients:

  • 1 head of garlic
  • 1 teaspoon of canola oil
  • 8 slices of tempeh bacon
  • 4 slices of sprouted grain bread, toasted
  • 3 tablespoons of light mayo
  • 4 slices of plum tomato
  • 2 handfuls of romaine lettuce

Directions:

  1. Roast garlic in 350 degree Fahrenheit oven with one teaspoon of oil until   completely soft.  Set aside.
  2. Cook bacon according to manufacturer’s directions until crisp.
  3. Pulse together roasted garlic and mayo.  Spread about 2 tablespoons on each side of bread.  Layer tomatoes, lettuce, and bacon.  Cut in half and enjoy!

 

Lentil and Brown Rice Waffles

Posted by: EatFree

April 23rd, 2012 >> Gluten-Free, Vegan, Vegetarian

Waffles as we know them now are typically made with white flour, eggs, butter, leavening, and sugar.  These particular waffles  not only are crisp and tender, but they actually pack a nutritional punch with the brown rice and lentils.  They  go well with a dollop of cilantro coconut chutney.  This is a savory version of this waffle, but sweeter applications can be made too-stay tuned!

Ingredients:

  • 1/2 cup urad dal (split black mapte)
  • 1/2 cup basmati brown rice
  • 1 tablespoon canola oil
  • 1/2 teaspoon baking powder
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon red chili powder
  • 1.5 teaspoons honey or agave
  • salt to taste

Directions:

  1. Soak dal and rice overnight in water.  Blend with oil and about 1/2 to 3/4 cup water (or as needed) to form “thinner than cake batter but thicker than pancake batter” consistency the next day.  Set aside and let rest for 15 minutes.
  2. Whisk in fennel, chili powder, honey, and salt.   Beat vigorously for 3o seconds until light and fluffy.  Spray waffle iron with non-stick spray and cook waffle according to manufacturer’s directions until crisp on the outside and fully cooked inside (this recipe makes one large Belgian waffle that can be divided into 4 smaller waffles).  Top with coconut cilantro chutney and enjoy!