Archive for the ‘Vegetarian’ Category

Date Toffee Mini Pudding Cakes

Posted by: EatFree

February 22nd, 2013 >> Desserts and Sweet Treats, Vegetarian

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Ingredients:

  • 8 ounces pitted dates
  • 2 tablespoons canola oil
  • 1 organic egg
  • 1 teaspoon pure vanilla extract
  • pinch of salt
  • 1/2 cup unsweetened soy milk
  • 3 tablespoons unsalted organic butter, room temperature
  • 1.5 tablespoons light muscabado sugar
  • 1/4 cup 100% whole wheat pastry flour

Directions:

  1. Pour boiling water over dates and let sit for 15 minutes.
  2. Preheat oven to 325 degrees Fahrenheit.  Spray muffin tins with cooking spray.  Set aside.
  3. Drain dates of soaking water.  Blend them with oil, egg, vanilla, salt, and soy milk to a smooth consistency.  Set aside.
  4. Whisk together butter and raw sugar.  Spread an equal amount along the bottom of each muffin tin.
  5. Gently stir in flour into date mixture until thoroughly incorporated.  Pour into muffin tins (makes 6) and bake for 18-20 minutes or until edges are set and center looks slightly underdone.  Let sit in muffin tin for 10 minutes before inverting.  Spoon over any left over toffee sauce on bottom of each tin over mini cakes (best served warm).  Top with naturally sweetened vanilla ice cream and enjoy!

Chewy Maple Pecan Squares

Posted by: EatFree

February 8th, 2013 >> Desserts and Sweet Treats, Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1 cup tapioca flour
  • 3/4 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 2 tablespoons canola oil
  • 2 tablespoons unsweetened soymilk
  • 1 cup pecans

Directions:

  1. Preheat oven to 325 degrees Fahrenheit.  Line meatloaf pan with parchment paper.
  2. Whisk together all ingredients except pecans until smooth.  Pour into loaf pan and top with pecans.  Bake for 35-40 minutes or until toothpick comes out fairly dry (it’s done a few minutes after you start smelling the maple).  Cut into squares and enjoy!

Chimichurri Sauce

Posted by: EatFree

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

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Ingredients:

  • 2 lemons, juiced
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon garlic, minced
  • salt and pepper to taste
  • 1/2 teaspoon honey or agave nectar
  • 1/3 cup extra-virgin olive oil
  • 1 cup parsley, chopped finely

Directions:

Blend all ingredients until parsley is finely chopped.  Enjoy atop of organic chicken breast or baked tofu!

Portabello Caps Topped With Walnut Thyme Pesto

Posted by: EatFree

January 7th, 2013 >> Gluten-Free, Vegetarian

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In this recipe, I baked the portabellas-you can grill them too as long as you cook them until they are tender and succulent.   If you are vegan, replace the butter with canola oil.

Ingredients:

  • 8 portabella caps, rinsed
  • Cooking spray
  • salt and pepper to taste
  • 1 tablespoons organic unsalted butter
  • 1/3 cup red onion, minced
  • 2 teaspoons garlic, minced
  • 2 teaspoons dried thyme
  • 1 and 1/3 cups shelled walnuts
  • 1 tablespoon apple cider vinegar

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Pat dry portabellas.  Spray with cooking spray on both sides and season with fine sea salt.  Roast for about 30 minutes or until tender (fork should pierce portabella easily.)
  3. Heat butter in skillet.  Add onion and cook until lightly brown.  Add garlic, thyme, salt, and pepper.  Cook for 30 seconds or until fragrant.  Add walnuts and cook until walnuts are toasted (or until you can smell them.) Stir continuously on low heat.  Add vinegar off heat, stir, and set aside to cool.
  4. Blend walnut mixture into a coarse paste using a food processor with 2/3 cup water.  Top portabella caps with pesto and enjoy!