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Roasted Brussel Sprouts with Fresh Mint, Toasted Sesame Seeds, and Chili

Ingredients: 20 ounces of brussel sprouts, quartered 2 tablespoons oil Salt and pepper to taste 3 tablespoons white sesame seeds ½ to ¾ teaspoon red chili flakes or to taste 1/2 cup fresh mint, cut into strips Directions: Preheat oven to 350 degrees Fahrenheit.  Toss sprouts with oil, salt, and pepper.  Bake for a total of 30 minutes ...

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Whole Grain Bread with Flax and Sesame Seeds

The flax seeds and sesame add a nice  flavor and nutrition to this bread-feel free to shape in any way you'd like (loaf, baguette, roll, etc.).  All else will remain the same except for the cooking time.  In addition, the rapid rise yeast substantially reduces proofing time without compromising the ...

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Tempeh BLT with Roasted Garlic Mayo

Nowadays there are many brands that manufacture vegetarian bacon substitutes that are made with tempeh (fermented soybean) that mimic the flavor of real bacon quite nicely.  Make sure to purchase one that uses natural sweeteners and has a maple smoke flavor.  These will go best in this sandwich, which a ...

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Corn Meal Fritters

This recipe is a variation of the Latin American dish, sorrullos, which are cornmeal fingers.  The ingredients are essentially the same, except here I've shaped them into balls rather then fingers.  If you are feeling daring, you can also add a thin sliver of jalapeno, raw or roasted, along with ...

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Spiced Cauliflower and Potato Stir-Fry

Ingredients: 1.25 lbs red potatoes , peeled and cut into thin half moons 1 head of cauliflower, cut into small florets 2 tablespoons oil 1 teaspoon cumin seeds 1/2 teaspoon ajwain seeds 1/2 teaspoon black mustard seeds  1 dried bay leaf salt to taste 1/2 teaspoon red chili powder 1/4 teaspoon turmeric 1 teaspoon raw cane sugar 1 teaspoon amchur (dried mango) ...

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Apricot Tofu

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: Preheat oven to 400 degrees Fahrenheit.  Spray a baking rack with cooking spray ...

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Mofongo with Chipotle Shrimp

Posted by: EatFree

>> Gluten-Free, Non-Vegetarian

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Ingredients:

  • Canola oil for deep frying plus 2 tablespoons
  • 4 unripe plantains with a few black spots (about 2.5 pounds)
  • 2 tablespoons (divided) garlic, minced
  • 1 teaspoon honey
  • salt and pepper to taste
  • 2 cups vegetable stock
  • 1 cup red onion, sliced
  • 1/4 cup chipotle in adobo, pureed
  • 1.5 pounds 16-20 shrimp, deveined
  • 2 teaspoons light muscavado sugar
  • lime wedges

Directions:

  1. Heat oil to 350 degrees Fahrenheit.
  2. Cut plantain into 1 inch sections and fry until golden brown.  Drain on paper towels.  Add 1 tablespoon garlic, honey,salt, pepper, and 1/3 cup vegetable stock to plantains in a bowl.  Mash with fork.  Let cool slightly and then mash with hands to form a smooth dough-like consistency.  Set aside.
  3. Heat 3 tablespoons of oil.  Add onion and cook until lightly golden.  Add remaining one tablespoon of garlic, salt, and pepper.  Cook for 30 seconds on low or until fragrant, stirring constantly.  Add chipotle and cook for 30 seconds on low.  Add remaining stock, shrimp, and muscavado.  Bring to a boil and then let simmer until shrimp is done.
  4. Press mashed plantains (mofongo) into square or round bowls to shape.  Form onto plate and pour over shrimp. Serve with lime wedges.  Enjoy!

Chewy Maple Pecan Squares

Posted by: EatFree

>> 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

>> 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

>> 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!