Archive for the ‘Vegetarian’ Category

Chana Dal (Bengal Split Gram Lentil)

Posted by: EatFree

May 16th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 2 cups chana dal (bengal split gram)
  • 1/2 teaspoon turmeric
  • 1 tablespoon raw cane sugar
  • 1 serrano chili, chopped finely
  • 2 tablespoons canola oil
  • 1 chile de arbol
  • 1 dried bay leaf
  • 2 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • salt and pepper to taste
  • 1/2 cup thawed frozen coconut slices, chopped into 1/4 inch pieces

Directions:

  1. Combine dal, turmeric, raw sugar, and chili in a pot.  Add 6 cups of water, bring to a boil, and then simmer for 20 minutes.
  2. Heat oil.  Add chile, bay leaf, cumin, and fennel.  Let splutter.  Add to dal mixture along with salt, pepper, and coconut.  Let boil for another 10 minutes.  Enjoy with roti or puri (Indian wheat breads)!

Spiced Carrot Mung Bean Salad

Posted by: EatFree

May 14th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1 cup mung beans, soaked overnight
  • 1.5 cups carrots, shredded and chopped
  • 3/4 cup thawed frozen coconut slices, cut into small pieces
  • 2 cups black rice, cooked
  • 1/2 cup raw cashews, split
  • 1/2 cup dried cranberries
  • salt and pepper to taste
  • 1 tablespoon canola oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 12 fresh curry leaves
  • 1 serrano chili, chopped
  • 1 tablespoon apple cider vinegar

Directions:

  1. Bring water to a boil.  Add mung beans and cook for 15-20 minutes or until tender.  Set aside.
  2. Combine mung beans, carrots, coconut, black rice, cashews, cranberries, salt, and pepper.
  3. Heat oil.  Add spices and chili.  Allow to splutter.  Add vinegar off heat.  Add one tablespoon cold water.  Blend into smooth mixture.  Mix into rest of ingredients.   Enjoy!

Brown Fried Rice

Posted by: EatFree

May 2nd, 2013 >> Gluten-Free, Vegetarian

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Ingredients:

  • 6 organic eggs
  • Cooking spray
  • 2 tablespoons oil
  • 1 tablespoon garlic, minced
  • 2 scallions, cut into small rings (just greens)
  • 1 teaspoon chili flakes
  • 10 ounces mixed frozen vegetables (peas, carrots, beans, etc)
  • 2 cups raw brown basmati rice, cooked (makes about 8-10 cups cooked)
  • 6 tablespoons liquid aminos (soy sauce substitute)

Directions:

  1. Spray pan with cooking spray.  When hot, add eggs.  Scramble and set aside (break into smaller pieces).
  2. Heat oil.  Add garlic.  When fragrant, add scallions. Saute until lightly golden.  Add chili flakes and vegetables.  Cook for 2-3 minutes on medium heat.
  3. Add rest of ingredients including eggs.  Turn off heat and combine gently.  Enjoy!

Apricot Tofu

Posted by: EatFree

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

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Ingredients:

  • 32 ounces extra-firm tofu
  • 2 tablespoons canola oil
  • 2 tablespoons garlic, minced
  • 2 cups red onion, sliced
  • 2 cups mixed bell peppers, sliced
  • salt and pepper to taste
  • 1/4 cup liquid aminos (soy sauce substitute)
  • 1-2 tablespoons red chili flakes
  • 6 tablespoons naturally-sweetened apricot fruit spread

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.  Spray a baking rack with cooking spray and lay atop a shallow tray.  Cut tofu into cubes and spray with cooking spray.  Bake for 45 minutes until golden brown and relatively dry.  Set aside.
  2. Heat oil.  Add garlic.  When fragrant, add onion, bell peppers, salt, and pepper.  Cook on high heat until lightly brown but still intact.  Add tofu and rest of ingredients.  Stir until combined and cook on high heat for 1 minutes until thick and well glazed.  Enjoy atop of a brown rice or black rice!