Archive for the ‘Vegetarian’ Category

Meatless Spiced Ground Meat Croquettes

Posted by: EatFree

June 24th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1/3 lb Idaho potato, cubed
  • 1 cup texturized vegetable protein (TVP)
  • 2 tablespoons canola oil plus more for deep frying
  • 1/2 cup red onion, sliced
  • 2 teaspoons garlic, minced
  • 2 teaspoons ginger, grated
  • 1 green chili, minced
  • 2 teaspoons tomato paste
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 black cardamom, ground
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon red chili powder
  • salt to taste
  • 2 teaspoons raw sugar
  • 1/2 cup cilantro, minced
  • 1/4 cup cornstarch
  • 1 and 1/3 cups 100% whole wheat Panko bread crumbs

Directions:

  1. Add potatoes and TVP to a pot of water.  Bring to a boil and then simmer for 10 minutes.  Strain.  Separate potatoes from TVP.  Let cool.
  2. Meanwhile, heat 2 tablespoons of the oil.  Add onion.  Saute until golden.  Add garlic, ginger, and chili.  Cook on low for 1 minute.  Add tomato paste along with 1/4 cup of water, cumin, coriander, and black cardamom.  Cook until oil starts to leave masala, stirring frequently.  Add more water if mixture dries up too much.
  3. Add boiled TVP, turmeric, chili powder, and sugar.  Cook on medium uncovered for 5-7 minutes.  Stir frequently.
  4. Add cilantro off heat.  Set aside to cool.
  5. Mash potatoes.  When TVP mixture is cool, add mashed potatoes to it.  Combine well.
  6. Dissolve cornstarch in 2 tablespoons of water.  Make oblong rounds out of TVP potato mixture (makes about 8).  Dip into cornstarch paste then into bread crumbs.  Refrigerate for at least an hour before frying.
  7. Heat canola oil to 375 degrees Fahrenheit.  Fry croquettes until golden and crisp.  Drain on paper towels and enjoy!

Yellow Split Pea Patties

Posted by: EatFree

June 12th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1.5 cups yellow split peas
  • salt and pepper to taste
  • 1 serrano chili, roughly chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon dried oregano
  • 3/4 cup cilantro, chopped finely
  • 1 cup red onion, sliced
  • 1 cup cooked pinto beans
  • Canola oil for deep frying

Directions:

  1. Soak split peas in water for 6 hours.  
  2. Drain water.  Add salt, pepper, and chili.  Blend with enough water to make cake batter consistency.  Stir in rest of ingredients except oil.  Set aside.
  3. Heat oil to 350 degrees Fahrenheit.  Scoop mixture using ice cream scoop into oil.  Fry for 2 minutes or until lightly golden on outside.  Drain on paper towels.  Let cool.
  4. Heat oil to 375 degrees Fahrenheit.  Flatten fritters using hands into a patty.  Fry for about 3 minutes or until inside is fully cooked.  Drain on paper towels.   Enjoy by itself or in a sandwich!

Light Mango Lassi

Posted by: EatFree

May 29th, 2013 >> Desserts and Sweet Treats, Gluten-Free, Vegetarian

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Ingredients*:

  • 3/4 cup unsweetened soy milk
  • 1/3 cup low-fat organic plain yogurt
  • 1 Alphonso mango
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon rose water
  • 2-3 teaspoons stevia

Directions:

Blend all ingredients.  Enjoy!

*Ingredients for 1 serving.

Greek Salad with Chickpeas

Posted by: EatFree

May 21st, 2013 >> Gluten-Free, Vegetarian

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Ingredients:

  • 1 and 3/4 cup cooked chickpeas (or one 15 oz. can)
  • 1 lb plum tomatoes, seeded and chopped into 1/4 inch pieces
  • 3/4 lb cucumber, seeded and chopped into 1/4 inch pieces
  • 1 cup feta cheese, crumbled
  • 6 oz. (about 27 large) black olives, sliced into rings
  • 1/4 cup extra virgin olive oil
  • 1/2 lemon, juiced
  • 1 tablespoon garlic, minced
  • 1 teaspoon dried oregano
  • salt and pepper to taste

Directions:

  1. Combine all ingredients except oil, lemon, garlic, and oregano.  Add salt and pepper.
  2. Whisk together rest of ingredients-oil, lemon, garlic, oregano, salt, and pepper.  Toss into rest of chickpea mixture.  Enjoy as a side dish!