Archive for the ‘Vegetarian’ Category

Poached Pears with Cardamom White Chocolate Sauce

Posted by: EatFree

April 21st, 2012 >> Desserts and Sweet Treats, Gluten-Free, Vegetarian

Poached pears yield a texture similar to that of custard-except without the copious amounts of egg yolks and cream.  The white chocolate accented with the cardamom pairs well with the pears here by adding just the right amount of exotic richness.  Make sure to purchase a good quality white chocolate that uses real cocoa butter and is sweetened with raw unrefined cane sugar.

Ingredients:

  • 1 tablespoon unsalted organic butter
  • 6 cardamom pods, crushed
  • 6 Bosc pears, peeled and cored
  • 7 ounces white chocolate
  • 1/3 cup soy milk
  • 1 teaspoon cardamom powder

Directions:

  1. Heat butter.  Add cardamom and cook for 10 seconds until fragrant.  Fill with water to top.  Slowly add in pears.  Bring to a boil and then simmer for about 30 minutes or until pears are fork tender.  Let cool slightly.
  2. Meanwhile, heat together white chocolate and soy milk in double boiler until melted.  Whisk in cardamom powder off heat.  Pour over poached pears and enjoy!

Cilantro Coconut Chutney

Posted by: EatFree

April 20th, 2012 >> Gluten-Free, Vegan, Vegetarian

This chutney combines some classic Indian flavors-ginger, chili, coconut, cilantro, fennel, and cardamom.  It goes well simply on buttered toast or could be used as a  dipping sauce for samosas.  Whisk in some oil and vinegar and you’ll also get a really flavorful salad dressing!

Ingredients:

  • 1 tablespoon oil
  • 1 teaspoon fennel seeds
  • 2 cardamom pods
  • 1 teaspoon ginger, grated
  • 1 serrano, chopped or to taste
  • 1 teaspoon apple cider vinegar
  • 1/2 cup dried unsweetened coconut flakes
  • 1 teaspoon light muscavado sugar
  • 1/2 cup cilantro, loosely packed
  • salt to taste

Directions:

  1. Heat oil.  Add fennel seeds and innards of cardamom pods.  When they pop, add ginger and serrano.  Stir for 10 seconds.  Add vinegar and stir again for another 10 seconds.
  2. Add coconut along with 1/2 cup of water, raw sugar, and salt.  Stir for 10 seconds.  Let cool.  Blend along with cilantro.  Add water as needed to reach desired consistency.  Enjoy!

Mushroom Barley Soup

Posted by: EatFree

April 12th, 2012 >> Vegan, Vegetarian

Although this is a great winter soup, it’s also nice during the cooler parts of spring when you’re eagerly waiting the warm summer months.  This recipe is  a riff on beef barley soup with the mushrooms replacing the beef in this case.  The mushrooms do justice in adding a nice meatiness, both texturally and flavor-wise, to the dish.   The variety of mushrooms I used here consisted of dried porcinis, chanterelles, oysters, shitakes, and portabellas.  While fresh is always best, it’s not always easy to find these more gourmet mushrooms fresh so I opted for the dried here.

Ingredients:

  • 2 tablespoons oil
  • 1 small red onion, diced
  • 1 tablespoon garlic, minced
  • 2 teaspoons dried thyme
  • salt and pepper to taste
  • 1 teaspoon smoked paprika
  • 1 dried bay leaf
  • 4 cups low-sodium vegetable broth
  • 1 cup barley
  • 2 cups dried mushrooms, rinsed
  • 1 teaspoon dried rosemary

Directions:

  1. Heat oil.  Add onions and sweat for 4 to 5 minutes.  Stir frequently.  Add garlic and cook on medium low for about 30 seconds.  Add in thyme, salt, pepper, paprika, and bay leaf.  Cook on low for 20 seconds or so.  Add in broth, barley, 2 cups of water, and mushrooms.  Bring to a boil and then simmer covered for 50 to 60 minutes or until barley is tender and cooked.
  2. If soup needs more liquid, add some water to your liking.  (I like this soup more on the stew side, so I kept it to 6 cups of liquid). Add in rosemary 5 minutes before the end of cooking time.   Ladle into bowls and enjoy!

 

Cold KAMUT® Salad

Posted by: EatFree

April 9th, 2012 >> Vegetarian

KAMUT® is a commonly found brand of the whole grain, khorasan wheat.  Like all true whole grains, it has its bran and germ intact, parts of the grain that are typically removed in more refined counterparts.  This particular grain has a nutty, buttery flavor.  I find that cooking these whole grains in much the same way as pasta is cooked works best in producing distinct rather than mushy grains.  Look for “whole  KAMUT® berries”.  Bob’s Red Mill  makes a wonderful line of whole grains of which I’m a big fan.

Ingredients:

  • 2 cups  KAMUT® berries
  • 2 tablespoons extra-virgin olive oil
  • 1 lemon, juiced
  • 1 tablespoon garlic, minced
  • salt and pepper to taste
  • 2 fresno chilis, diced
  • 1.25 cups pitted kalamata olives, sliced
  • 1 large cucumber, diced
  • 1.25 cups crumbled feta cheese

Directions:

  1. Bring a large pot of water to a boil.  Add in kamut, bring back to a boil, and then simmer on medium until kamut is tender and fully cooked (but still toothsome).  Stir every 10 minutes or so.  This can take anywhere from 75 to 90 minutes.  When done, drain off excess water.
  2. Whisk together oil, lemon, garlic, salt, and pepper.  Stir into warm kamut.  Add in chilis, olives, cucumber, and feta.  Combine and enjoy!