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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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Asian Style Shrimp Taco

Posted by: EatFree

>> Non-Vegetarian

This taco is the perfect vehicle for this papaya relish.  I used size 31-40 shrimp here (all that means is that there are about 31-40 shrimp per pound for this particular shrimp size).

Ingredients:

  • 1 pound shrimp, cleaned and de-veined
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper or to taste
  • black pepper to taste
  • 1 tablespoon corn starch
  • oil for pan frying
  • 100% whole wheat tortillas
  • papaya relish

Directions:

  1. Pat shrimp completely dry.  Toss with garlic powder, onion powder, cayenne, black pepper, and corn starch.  Let sit for at least 15 minutes.
  2. Heat oil for pan frying.  Fry shrimp in batches until golden and crisp on both sides.  Let drain on paper towels.
  3. Warm tortillas.  Place 4-5 shrimp in center.  Top with some papaya relish and enjoy!

Papaya Relish

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

This recipe is akin to the papaya salad often served in many Thai restaurants except here I’ve used a semi-ripe papaya.   You can use an unripe papaya (skin will be all green) here too but the flavor will be more tart and the texture crisper.  I like the slight sweetness of the semi-ripe (amber in color with some green patches) papaya so I ‘ve used it here.  This recipe works best as a relish such as used in this Asian shrimp taco recipe.

Ingredients:

  • 1 serrano or to taste, minced
  • 1 tablespoon minced garlic
  • 1 bunch scallions, chopped
  • 1 lime, juiced
  • 1.5 tablespoons fish sauce
  • salt to taste
  • 2lb semi-ripe papaya, shredded
  • 1/3 cup cilantro, chopped
  • 1/4 cups roasted unsalted peanuts, chopped

Directions:

Combine all ingredients (adjust salt according to taste since there is fish sauce).  Enjoy as a relish! (such as in this Asian Shrimp taco recipe)

Thai Style Fresh Brown Rice Flat Noodles

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

These are the chewy, elastic flat noodles you’ll see all over the menu at any Thai restaurant.  They are usually made with white rice flour, but here I’ve replaced that with stoneground brown rice flour.  The tapioca starch adds a nice elasticity to the noodles.  Use the sauce from this “Thai basil Seitan” recipe to dress these fresh noodles.

Ingredients:

    • 2 cups brown rice flour
    • 2 cups water
    • 4 teaspoons tapioca starch
    • 1/2 teaspoon fine sea salt or to taste

 

Directions:
  1. Whisk together all ingredients to form a smooth batter. Set aside for at least 15 minutes.
  2. Bring a large pot of water to a boil.  Place bamboo steamers on top.  Grease a small pizza tray with cooking spray.  Ladle a thin layer of batter on top.  Steam for 6-7 minutes.  Gently take off sheet from tray and repeat for rest of batter.  Cut into desired shapes (usually squares) and dress with favorite sauce! (Try sauce from this recipe).

 

 

Chewy Oat Cookies with Raisins and Coconut

Posted by: EatFree

>> Vegetarian

There are three tricks to a chewy cookie-use raw muscavado sugar, vegetable based shortening, and under-bake the cookies. As usual, make sure to purchase a vegetable shortening that is non-hydrogenated.

Ingredients:

  • 8 tablespoons all-vegetable shortening
  • 1/2 cup light raw muscavado sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup 100% whole wheat pastry flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/3 cup raisins
  • 1/2 cup shredded coconut, unsweetened

Directions:

  1. Whisk together shortening and raw sugar.  Whisk in egg and vanilla.  Set aside.
  2. Combine dry ingredients-flour, oats, baking soda, salt, raisins, and coconut.
  3. Combine wet and dry ingredients.  Refrigerate for at least 30 minutes.
  4. Preheat oven to 350 degrees Fahrenheit.  Scoop cookie dough using an ice cream scooper.  Flatten with bottom of measuring cup to about 1/2 inch thick.  Bake for 15 minutes (they will look under-baked).  Let cool and enjoy!