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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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South Indian Style Eggplant Brown Rice Pilaf

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

This brown rice pilaf has a predominantly nutty flavor from the addition of the dals as well as the mustard seeds, with lemony undertones from the coriander and curry leaves and smokiness from the cumin.  The caramelized eggplant adds a nice sweetness and heartiness to the dish, satisfying any craving for meat. Look for the chana dal (split legume) at any Indian market or online. Dried curry leaves can also be substituted.

Ingredients:

  • 1 tablespoon coriander seeds
  • 1.5 teaspoons cumin seeds
  • 1 chile de arbol
  • 2 tablespoons  oil
  • 1 teaspoon mustard seeds
  • 8 fresh curry leaves, julienned
  • 1/4 cup chana dal
  • 1 tablespoon sesame seeds
  • 1 cup medium red onion, diced
  • 1.5 teaspoons garlic, minced
  • 1 serrano chili, slit
  • salt to taste
  • 1 big eggplant (about 1.25 pounds), cut into slivers
  • 4 cups cooked brown basmati rice, cooled

Directions:

  1. Toast  coriander, cumin, and chile until fragrant.  Let cool.
  2. Heat oil.  Add mustard seeds, curry leaves, dal, and sesame. Cook until fragrant.  Add onion and cook for 3 to 4 minutes until onions are translucent.  Add garlic and chili.  Cook for 30 seconds.  Add eggplant and cook for several minutes or until eggplant is nicely wilted and caramelized, stirring constantly.
  3. Grind spices.  Add to eggplant mixture and stir for 30 seconds.   Add 2 and 1/2 cups of  water and let simmer for about 30-40 minutes covered or until dal is fully cooked through (add more water if needed throughout cooking).  Take off cover and evaporate off all excess moisture. Turn off heat (mixture should be relatively dry.)  Gently toss in chilled rice and enjoy!

Coconut “Ladoos”

Posted by: EatFree

>> Desserts and Sweet Treats, Vegetarian

Ladoos are a type of Indian sweet that are typically round in nature.  They come in countless varieties, this being my particular favorite.  Very few ingredients are needed in this recipe as the palm and coconut overtones of the jaggery (gur) add a complexity to the treat all in one punch.  I used coconut flakes here, but if you’re looking for a finer texture, coconut powder would work well.

Ingredients:

  • 1/2 cup jaggery powder (coconut palm sugar is a fine substitute)
  • 1 tablespoons ghee (clarified butter)
  • 1.25 cups unsweetened coconut flakes
  • 1 and 3/4 cup whole organic milk

Directions:

  1. Pulverize jaggery in coffee or spice grinder until you get a fine powder.
  2. Combine all ingredients in one pot.  Cook (stirring constantly) until all moisture is evaporated and mixture is quite dry and sticky. This may take up to 25-30 minutes.
  3. Take off heat and cool slightly.  While still warm, shape into tight balls (mixture may seem like it may not come together so the trick is to squeeze tightly into rounds with one hand).  Let set and enjoy (refrigerate for quicker setting)!

 

Chocolate Ganache Frosting

Posted by: EatFree

>> Desserts and Sweet Treats, Gluten-Free, Vegetarian

This recipe for chocolate ganache frosting replaces the heavy cream traditionally used with a combination of unsweetened soymilk and coconut oil.  The coconut oil not only adds richness, but the subtle coconut flavor enhances the flavor of the chocolate, much like cinnamon and espresso do. Make sure to purchase a milk chocolate that is naturally sweetened.

Ingredients:

  • 1/4 cup unsweetened soy milk
  • 3 ounces milk chocolate
  • 1 tablespoon unrefined coconut oil

Directions:

Warm soy milk.  Add to chocolate.  Stir to melt.  Add coconut oil.  Whip with hand held mixer until combined thoroughly and smooth.  Let cool to room temperature.  Frost and enjoy!

 

Pineapple Brown Fried Rice with Mint and Chili

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

Whenever making fried rice with brown rice, make sure to have a batch of cooked brown rice that is at least a day old.  This helps in preventing the rice from getting clumped together when cooking as a fried rice dish.

Ingredients:

  • 1 teaspoon plus tablespoon canola oil, divided
  • 6 eggs, whisked
  • 1.5 cups red onion, diced
  • 1.5 tablespoon garlic, minced
  • 2-3 fresno chilis or to taste
  • 1.5 cups fresh pineapple, diced
  • 3/4 cup fresh mint, chopped
  • salt and pepper to taste
  • 5 cups cooked basmati brown rice
  • 6 tablespoons low-sodium soy sauce
  • 3/4 cup peanuts, chopped

Directions:

  1. Heat one teaspoon of the oil in a large skillet.  Cook eggs as a thin omelet.  Brown on each side.  Set aside to cool.  When cool, slice into strips.
  2. Heat rest of oil  Cook onions until caramelized.  Add garlic, chili , salt, and pepper.  Cook for another 30 seconds.   Push mixture off to side of pan and add pineapple.  Brown pineapples on each side.
  3. Add soy sauce. Cook for 1 minute to slightly reduce.  Stir in mint and peanuts off heat.  Top mixture and eggs onto rice.  Combine gently when slightly cooler  Enjoy!