Archive for the ‘Vegetarian’ Category

Pumpkin with Black Chickpeas

Posted by: EatFree

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

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Ingredients:

  • 1/3 cup black chickpeas, soaked overnight
  • 2 tablespoons canola oil
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon black mustard seeds
  • 1/4 teaspoon onion seeds
  • 1/8 teaspoon fenugreek seeds
  • 1.25 lbs calabasa pumpkin, cubed
  • salt to taste
  • 1/4 teaspoon turmeric
  • 1 teaspoon chili powder
  • 2 teaspoons raw turbinado sugar
  • 1/3 cup cilantro, chopped

Directions:

  1. Bring a pot of water to a boil.  Drain chickpeas and add to boiling water carefully.  Bring back to a boil and simmer until 3/4 of the way cooked (this can take anywhere from 30-45 minutes.)
  2. Heat oil.  Add whole spices.  Let them crackle.  Add pumpkin and salt and saute on medium heat for 4-5 minutes.  Add turmeric, chili powder, and raw sugar.  Stir for 30 seconds.  Add 1/2 cup of water and cover.  Cook on low until pumpkin is cooked (fork should go through easily).
  3. Take off heat and stir in cilantro.  Enjoy atop of brown basmati rice or whole grain of choice!

Pumpkin in a Cashew Gravy

Posted by: EatFree

March 25th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 2 tablespoons canola oil, divided
  • 1 cup red onion, sliced
  • 2 cloves garlic, minced
  • 1 serrano chili, chopped and de-seeded
  • 1 cup raw cashews
  • Salt and pepper to taste
  • 1.5 teaspoons smoked paprika
  • 3/4 teaspoon cumin powder
  • ¼ cup urad dal
  • ¼ teaspoon fenugreek seeds
  • 2 chile de arbols
  • 1 teaspoon black mustard seeds
  • 6 cups calabasa pumpkin, cubed (about 2lbs)
  • 1/3 cup cilantro,chopped

Directions:

  1. Heat one tablespoon  oil.  Saute onions until light brown.  Add garlic, chili, cashews, salt, and pepper.  Saute for 3 to 4 minutes.  Stir in paprika and cumin.  Take off heat and set aside to cool.
  2. Heat last tablespoon of  oil.  Add dal, fenugreek, mustard seeds and chile de arbol.  Stir until dal gets slightly darker and mustard seeds start to crackle.
  3. Add pumpkin and salt.  Saute for 4 to 5 minutes.  Add 1 cup of water, bring to a boil, and simmer covered until pumpkin is half done, about 5 minutes.
  4. Meanwhile blend cashew mixture to form a paste with half cup of water.  Add into pumpkin and cook for 6 additional minutes, stirring occasionally.  (Add water if mixture gets too dry.)  Stir in cilantro off heat and enjoy with roti or basmati rice!

Chickpea Fries

Posted by: EatFree

March 20th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • Cooking Spray
  • 3 cups chickpea flour
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1 teaspoon dried oregano
  • 1.5 teaspoons dried basil
  • salt and pepper to taste
  • Canola oil for deep frying

Directions:

  1. Coat bottom of saute pan with cooking spray.  Add rest of ingredients.  Combine thoroughly.  Whisk in water slowly.  Set pan on medium low heat and keep whisking until all lumps are gone and mixture starts to thicken (it will leave sides of pan and leave a light coating on bottom.)  Dump onto a sprayed sheet pan and let cool completely.
  2. Heat oil to 350 degrees Fahrenheit for deep frying.  Cut thick matchsticks out of cooled chickpea mixture.  Drop into oil gently and fry for 4-5 minutes or until golden brown.  Drain and serve with condiment of choice!

Dill Potato Chips

Posted by: EatFree

March 19th, 2013 >> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 2 Idaho potatoes, peeled
  • 1 tablespoon dried dill
  • 1/2 teaspoon fine sea salt or to taste
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • black pepper to taste
  • 1 teaspoon white vinegar
  • canola oil for deep frying

Directions:

  1. Mandoline potatoes into thin slices.  Submerge in cool water for 30 minutes.
  2. Meanwhile combine rest of ingredients except for oil and set aside.
  3. Heat oil to 350 degrees Fahrenheit.  Pat potato slices dry.   Fry for 2-3 minutes or until golden brown.  Drain and toss with dill mixture immediately. (Chips will crisp up further upon sitting).  Enjoy!