Archive for the ‘Vegetarian’ Category

Salsa Verde

Posted by: EatFree

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

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Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice (about 1 lemon’s worth)
  • 1 teaspoon lemon zest (about 1 lemon’s worth)
  • salt and pepper to taste
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic, minced
  • 1/4 cup capers
  • 1/4 cup raisins
  • 3/4 cup parsley

Directions:

Whisk together all ingredients except capers, raisins, and parsley until smooth.  Stir in capers, raisins, and parsley.  Enjoy atop of any protein  or stir into 3-4 cups of any cooked whole grain!

Spicy Olive Tapenade

Posted by: EatFree

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

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Ingredients:

  • 3/4 cup pitted kalamata olives
  • 2 tablespoons capers
  • 2 dried figs, cut in half
  • 1/2 teaspoon red chili flakes
  • 2 teaspoons fresh garlic
  • pepper to taste
  • 2 tablespoons lemon juice
  • 1 tablespoons extra-virgin olive oil
  • 1/2 teaspoon lemon zest
  • 2 tablespoons chopped parsley

Directions:

Process together all ingredients except lemon zest and parsley in food processor until slightly coarse.  Stir in lemon zest and parsley.  Enjoy atop of crostini, tofu, or chicken!

Pea Stuffed Wheat Puffed Breads (Puri)

Posted by: EatFree

February 28th, 2013 >> Vegan, Vegetarian

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Ingredients:

  • 2 cups 100% whole wheat pastry flour
  • salt to taste
  • 2 teaspoons plus 1 tablespoon canola oil, divided
  • 2 cups cooked green peas
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon raw demerara sugar
  • 1/4 teaspoon turmeric
  • cooking spray
  • Oil for deep frying

Directions:

  1. Combine salt and flour.  Drizzle over 2 teaspoons of the oil into flour and crumble in with fingers until evenly dispersed.  Add a little warm water at a time until a dough ball forms.  Knead until you get a soft dough ball.  Let rest for at least 30 minutes with a damp paper towel over it. 
  2. Pulse green peas until smooth and only slightly coarse.  Heat remaining one tablespoon of oil.  Add cumin seeds.  Let crackle.  Add peas, chili powder, sugar, and turmeric.  Cook until peas dry out (you know it’s dry enough when there is no residue sticking to bottom and sides of pan.)  Let cool.
  3. Heat oil to 375 degrees Fahrenheit for deep frying.  Form 12 dough balls out of dough and same number of balls out of pea mixture.  Flatten dough balls and add a ball of pea mixture in the middle.  Fold over edges to form another ball, flatten, and spray with cooking spray.  Roll out into approximately 4 inch circle (make sure to roll gently so pea mixture does not puncture dough).  Fry like you would a puri (as the bread goes into the oil, gently add pressure to one side to allow to puff up).  Drain on paper towels.  Repeat for rest and enjoy!

 

Potatoes with Five Bengali Spices

Posted by: EatFree

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

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Ingredients:

  • 2 tablespoons canola oil
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon nigella seeds
  • 1/4 teaspoon mustard seeds
  • 1/16 teaspoon fenugreek seeds
  • 2 cups red onion, julienned
  • 2 pounds red potatoes, cut into 1/8 inch half moons
  • salt and pepper to taste
  • 1/4 teaspoon turmeric
  • 1 teaspoon raw turbinado sugar
  • 1 teaspoon red chili powder

Directions:

  1. Heat oil.  Add fennel, cumin, nigella, mustard, and fenugreek.  Once they crackle, add onion, potatoes, salt, and pepper.  Saute on medium heat for 10 minutes or until potatoes are lightly golden one edges, stirring every few minutes.  
  2. Add rest of ingredients and cook for another 7-8 minutes or until potatoes are done.  Stir every few minutes.  Enjoy atop of any whole grain!