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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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Pina Colada

Posted by: EatFree

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

Pina coladas are quite simple to make in that they involve such few ingredients.  The issue often is finding a coconut cream that has no added sugars or preservatives.  This recipe solves that dilemma by using a combination of coconut milk and coconut butter.  This recipe makes 2 large drinks or 4 small.

Ingredients:

  • 2 cups 100% pineapple juice
  • 1/2 cup regular coconut milk
  • 2 tablespoons coconut butter
  • 2 tablespoons coconut palm sugar
  • 6-8 large ice cubes

Directions:

Blend all ingredients, pour into glasses, and enjoy!

 

Whole Grain Barbecue Pizza

Posted by: EatFree

>> Non-Vegetarian

This pizza uses the same dough used in this bread recipe which I teach at my cooking classes nyc.  The pizza dough has sesame and flax seeds for added nutrition.  Take out the chicken if you are veg. and replace with other veggies.  Also make sure to choose a barbecue sauce that is naturally sweetened.

Ingredients:

  • Pizza dough
  • 3/4 cup barbecue sauce
  • 1 cup shredded chicken breast, poached
  • 1.5 cups mozzarella cheese
  • 1/2 large red onion, sliced

Direction:

  1. Preheat oven to 550 degrees Fahrenheit (highest setting).  Flatten pizza dough into large (approx. 16 inch) pizza pan.  Use your fingers to gently stretch out dough onto pan.
  2. Top with sauce, then chicken, cheese, and onion.  Bake for 10 to 12 minutes or until cheese is bubbly and crust is crispy, golden brown.  Slice and enjoy!

Whole Grain Bread with Flax and Sesame Seeds

Posted by: EatFree

>> Vegan, Vegetarian

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 flavor and texture of the bread much.

Ingredients:

  • 4 cups 100% whole wheat flour
  • 1/2 tablespoon fine sea salt
  • 1/4 cup flax seeds
  • 1/4 cup white sesame seeds
  • 1 tablespoon rapid rise yeast
  • 1 and 2/3 cups warm water (approx.)
  • 1/4 cup honey or agave
  • 1/4 cup non-hydrogenated all vegetable shortening

Directions:

  1. Combine all dry ingredients thoroughly-flour, salt, seeds, and yeast.  Dissolve honey and shortening into warm water (no hotter than 100 degrees Fahrenheit.)
  2. Add dough hook attachment to stand mixer.  Turn on to lowest setting.  Slowly add in water mixture into bowl.  Knead for several minutes or until dough starts to become supple and pulls away from edge of bowl (add more or less water as needed).  Dough should be smooth and only slightly sticky.
  3. Place dough in warm place to rise for an hour.
  4. After first rise, shape dough into desired shapes.  Let rise for another hour.
  5. Preheat oven to 400 degrees Fahrenheit.  Bake for about 15 minutes (this time is for a mini-baguette size).  Let cool and enjoy!

Mango Chili Chicken

Posted by: EatFree

>> Gluten-Free, Non-Vegetarian

This is a riff on the popular General Tsao’s chicken ordered from Chinese takeout.  In this recipe, I’ve added the sweetness with fresh mango cubes and puree, and added some spice with chilis.  The veggies take a good amount of volume in this dish, and on atop a mound of brown rice, this dish is dominated with fresh fruits, veggies, and whole grain with the meat playing the side role.

Ingredients:

  • 1 pound organic chicken breast, cut into 3/4  inch cubes
  • salt and pepper to taste
  • 1 egg
  • 1 cup potato starch (or corn starch)
  • 2 ripe mangos, cubed
  •  2 tablespoons low sodium soy sauce
  • 1 lime, juiced
  • 1 tablespoon raw light muscavado sugar
  • oil for deep frying plus 2 tablespoons
  • 1 bunch scallions, chopped
  • 1/3 cup white or red onion, diced
  • 1 serrano chili , diced
  • 1 tablespoon garlic, minced
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • Brown basmati rice, cooked

Directions:

  1. Toss chicken cubes with salt and pepper.  Whisk egg with 1 tablespoon water.  Dip chicken in egg and then in potato starch.  Place on rack.  Repeat for rest of chicken cubes.  Let dry on rack for 15 minutes.
  2. Meanwhile puree 1 mango, soy sauce, lime juice, and raw sugar.  Set aside.
  3. Heat vegetable oil to 350 degrees Fahrenheit  for deep frying.  Fry chicken in batches until crisp, about 3 to 5 minutes per batch.  Drain on paper towels.
  4. Heat remaining 2 tablespoons of oil in separate pan.  Add scallions, onion, and chili.  Saute for 2 minutes.  Add garlic and red pepper flakes.  Saute for another 2 minutes, stirring constantly.  Add red and green bell peppers.  Saute for another 2 minutes or until peppers are slightly softened but not limp.  Add salt (sparingly since there is soy sauce) and pepper to taste.   Add in mango puree and bring to a simmer.  Toss in chicken and remaining mango cubes.  Serve atop brown rice and enjoy!