Archive for the ‘Vegetarian’ Category

Broccoli Rabe with Garlic and Red Pepper Flake

Posted by: EatFree

April 18th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1.5 pounds broccoli rabe, rinsed
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons garlic, minced
  • 1 tablespoon red pepper flakes
  • salt and pepper to taste

Directions:

  1. Bring a large pot of water to a boil.
  2. Meanwhile, cut of last 2 inches or so of the stems of the broccoli rabe.  Cut into thirds after that.  Drop into boiling water for 2 minutes. Drain and set aside.
  3. Heat oil and garlic together over low heat.  When garlic becomes fragrant, add broccoli rabe, chili flakes, salt, and pepper.  Cook on high heat for 2-3 minutes, stirring constantly.  Enjoy as a side dish!

Miso Soup with Tomato and Basil

Posted by: EatFree

April 8th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1 tablespoon canola oil
  • 1 bunch scallions, chopped in 1 inch segments
  • 3 medium size tomatoes, sliced and pulp discarded
  • ¼ teaspoon red pepper flakes
  • Salt, to taste
  • 2 cups water
  • 4 tablespoons miso paste
  • 1 package extra-firm tofu, 16 oz., cubed
  • 8 basil leaves, shredded

Directions:

  1. Heat oil over medium heat
  2. Saute scallions, tomatoes, and chili flakes with a dash of salt (not too much since miso paste is salty) for 2 to 3 minutes or until scallions are lightly browned.
  3. Add water and bring to a boil.
  4. Add tofu and miso paste.  Simmer for 5 minutes.
  5. Take off heat and add in basil.  Enjoy!

Orange-Scented Carrot Halwa Fudge

Posted by: EatFree

April 2nd, 2013 >> Desserts and Sweet Treats, Gluten-Free, Vegetarian

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Ingredients:

  • 1 tablespoon coconut oil, divided
  • ¼ cup raw cashews, split
  • ¼ cup dried cherries, chopped roughly
  • ¼ cup dessicated coconut
  • 5 cardamom pods, lightly crushed
  • 1 pound baby carrots, shredded
  • Pinch salt
  • ¼ cup turbinado sugar
  • ½ orange
  • 1 cup organic heavy cream
  • 1 tablespoon muscabado sugar
  • 1/3 cup plus one tablespoon non-fat unsweetened milk powder
  • ½ teaspoon rose water

Directions:

  1. Heat one half tablespoon oil.  Fry cashews  first until lightly brown.  Then add cherries and coconut and fry until coconut is toasted.  Set aside.
  2. Heat remaining oil.  Add cardamom and sauté for about 30 seconds.  Add carrots and sauté until carrots get one shade darker.  Stir in salt, sugar, and 1/4 cup of water.   Turn heat to low, cover, and cook for 15 minutes.
  3. Whisk together heavy cream, muscabado sugar, milk powder, and zest of half an orange in measuring cup.  Pour into carrot mixture.  Stir continuously until mixture gets dry and paste-like.  This may take up to 25 to 30 minutes.
  4. Stir in rose water, reserved cashews, cherries, and coconut at end of cooking time.   Pour mixture onto greased tray.  Spread so fudge is about one half inch high.  Cool to room temperature and then refrigerate for about 2 hours or until completely set.  Cut into squares and enjoy!

Brown Basmati Rice Pilaf with Mustard Seeds and Dates

Posted by: EatFree

April 2nd, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 2 tablespoons canola oil
  • 1 tablespoon black mustard seeds
  • 2 serrano chilis, chopped and de-seeded
  • Salt to taste
  • 4 cups cooked brown basmati rice
  • 16 mejdool dates, pitted and sliced into thin rings1
  • 1 cup fried onions

Directions:

  1. Heat oil over medium heat.
  2. When oil is hot, add mustard seeds.  Let them pop for about 30 seconds.  Use a splatter screen or lid.
  3. Add serranos and salt.  Stir for about 30 seconds.
  4. Stir in basmati rice, dates, and fried onions.  Enjoy!