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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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Falafel

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

This is a recipe for traditional falafel.  These chickpea fritters can be eaten in a salad or in a pita bread.  The white dressing is simply equal parts tahini and yogurt thinned out with a bit of water.  Use your favorite hot sauce for added spice.  Be aware-canned chickpeas will not work here.

Ingredients:

  • 1.5 cups chickpeas, soaked overnight and drained
  • 1 cup flat leaf parsley
  • salt and pepper to taste
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon hot chili powder or to taste
  • 1 tablespoon cumin seeds, ground
  • Oil for deep frying

Directions:

  1. Process together chickpeas in a food processor with all ingredients except oil until smooth but slightly coarse (mixture is ready when you can start forming a ball in your hands.) Refrigerate for at least half hour.
  2. Heat oil to 350 degrees Fahrenheit.  Form small ping pong size balls out of chickpea mixture.  Fry in batches until golden brown, about 4 to 5 minutes per batch.  Enjoy in a salad (as seen above) or in a pita!

 

Dosa

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

Dosas are paper thin crepes made with lentils and rice.  I’ve replaced the white rice traditionally used with brown basmati rice.  Use whatever filling and chutneys you’d like-I suggest the potato filling from this recipe. This recipe requires 2 day ahead preparation.

Ingredients:

  • 1/2 cup brown basmati rice
  • 1/2 cup urad (black split mapte) dal
  • 1/4 teaspoon fenugreek seeds
  • salt to taste
  • oil
  • potato mixture

Directions:

  1. Soak brown rice, urad dal, and fenugreek overnight.
  2. Blend next day with some water to form pancake batter like consistency.
  3. Leave covered overnight in a warm place to ferment.
  4. Stir in salt next day to taste.  Spread about 1/2 cup of batter onto nonstick griddle in a thin round layer.  Turn on heat and drizzle around about 2 teaspoons of oil around edges.  Flip over and fill with potato mixture once dosa is brown on bottom side.  Enjoy!

Chicken Fricasee

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

This dish is another example where while chicken is used, it is is accompanied by an abundance of veggies.  This dish contains classic French flavor agents-celery, thyme, mushroom, onion, cream.  If you have fresh thyme on hand, double the amount.  This would make a healthy recipe for dinner alongside some whole grains-I put it atop some black rice.

Ingredients:

  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • 1 cup red onion, finely chopped
  • 1 cup celery, finely chopped
  • 1 tablespoon minced garlic
  • salt and pepper to taste
  • 1.5 teaspoons dried thyme
  • 8 ounces sliced button mushrooms
  • 1.5 pounds organic chicken breast, cubed
  • 1/2 lemon, juice
  • 1/4 cup heavy cream
  • 1 teaspoon corn starch, dissolved in 2 teaspoons cold water

Directions:

  1. Heat oil and butter.  Add onion and celery.  Add some salt.  Cook until softened and lightly brown.
  2. Add garlic, salt, pepper, and thyme.  Cook for 30 seconds.  Add mushrooms and cook until mushrooms lightly soften.  Add chicken and cook covered until chicken is cooked through.
  3. Take off lid and add lemon juice, heavy cream, and corn starch.  Bring to a light simmer and turn off heat when lightly thickened.  Serve atop black rice (or any whole grain).  Enjoy!

 

Polenta Cakes

Posted by: EatFree

>> Gluten-Free, Vegetarian

This is a basic recipe for polenta cakes-you can choose to flavor them any which you’d like either in the polenta itself or as a topping.  This version is fairly neutral in flavor, so any topping would work.  Salsa and some queso fresco as toppings would make for a healthy vegetarian recipe here!

Ingredients:

  • 6 cups water
  • 2 cups stoneground yellow cornmeal
  • salt and pepper to taste
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1 jalapeno, diced or to taste
  • 6 tablespoons cream cheese, room temperature
  • vegetable cooking spray

Directions:

  1. Bring water to a boil.  Whisk in rest of the ingredients (a little at at time to prevent lumps) except the cream cheese and cooking spray.
  2. Simmer for 15 minutes or until polenta starts to come away slightly from the edges of your pot.  Stir in cream cheese off heat.
  3. Spread polenta onto lightly sprayed sheet.  Let cool and then refrigerate until set.
  4. Cut into squares and brown on both sides with vegetable spray on a griddle.  Eat alone or top with whatever you like-salsa and queso fresco work great!