Archive for the ‘Vegetarian’ Category

Tindora Fry

Posted by: EatFree

October 31st, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 3 tablespoons oil
  • 1 lb tindora, cut into thin rings
  • salt to taste
  • 1 tablespoon chickpea flour
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon turmeric

Directions:

  1. Heat oil.  Add tindora and salt.  Fry on medium heat for about 10 minutes or until golden brown on edges.  Stir frequently.
  2. Add chickpea flour.  Stir to coat well.  Cook another 2 minutes.
  3. Add chili powder and turmeric.  Turn heat to low, cover, and cook on low for another 8-10 minutes.  Stir frequently.  Enjoy with dal and brown basmati rice!

Parval and Potatoes

Posted by: EatFree

October 27th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1.25 lbs parval, halved and peeled in alternate strips
  • 1 lb red potatoes, cut in thick half moons
  • 2 tablespoons oil
  • 10 curry leaves
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 chile de arbol
  • 1 teaspoon sesame seeds
  • 2 tablespoons chickpea flour
  • salt to taste
  • 1/8 teaspoon asafetida
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon raw asugar
  • 1/2 teaspoon turmeric
  • 1 teaspoon coriander
  • 2 teaspoons tamarind paste

Directions:

  1. Steam potatoes and parval for 15 minutes or until half done.
  2. Heat oil.  Add curry leaves, mustard seeds, cumin seeds, chile,  and sesame seeds.  Let splutter.
  3. Add parval and potatoes.  Saute on medium heat for about 5 minutes or until golden brown on edges.  Cover and cook on low for another 5 minutes.  Stir occasionally.
  4. Add rest of ingredients except for tamarind.  Stir, cover, and cook on low for another 10 minutes.  Stir frequently.
  5. Add tamarind at end.  Combine well.  Enjoy with rice and dal!

Spiced Cauliflower and Potato Stir-Fry

Posted by: EatFree

September 29th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1.25 lbs red potatoes , peeled and cut into thin half moons
  • 1 head of cauliflower, cut into small florets
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon ajwain seeds
  • 1/2 teaspoon black mustard seeds
  •  1 dried bay leaf
  • salt to taste
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon turmeric
  • 1 teaspoon raw cane sugar
  • 1 teaspoon amchur (dried mango) powder

Directions:

  1. Parboil potatoes and cauliflowers until 3/4 done, about 8-10 minutes.  Drain and set aside.  Separate potatoes and soak in cold water.
  2. Heat oil.  Add cumin, ajwain,mustard, and bay. Let crackle.  Add cauliflower and (drained) potatoes.  Stir fry until vegetables are golden brown on edges.  Add rest of ingredients except for amchur.  Stir fry for 5-6 minutes, tossing frequently.
  3. Add amchur at end, toss, and serve with your favorite Indian flat bread!

 

Waldorf Tempeh Salad

Posted by: EatFree

September 24th, 2013 >> Gluten-Free, Vegetarian

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Ingredients:

  • 16 ounces tempeh*, grated
  • 1 cup celery, diced
  • 1 cup Red Delicious apple, cubed
  • 1 cup walnuts, toasted and chopped
  • 1/2 cup dried cranberries
  • 1 cup red grapes, quartered
  • 6-7 tablespoons mayo
  • 2 tablespoons agave
  • 1/2 lemon, juiced
  • salt and pepper to taste

Directions:

Combine all ingredients and enjoy by itself, in a wrap or in a butter lettuce cup

*If you find the tempeh to be too bitter, steam for 8-10 minutes.  Cool, then grate.