Featured Posts

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 ...

Read More

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 ...

Read More

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 ...

Read More

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 ...

Read More

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) ...

Read More

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 ...

Read More

                                         

Spicy and Pungent Crispy Brown Rice (“Jhal Muri”)

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

This is an example of Indian street food.  It is a combination of sweet, spicy, salty, pungent, and sour flavors.  This is traditionally made with puffed crispy white rice, but as per the style of EatFree cooking, I’ve replaced that with crispy brown rice cereal.

Ingredients:

  • 2 tablespoons mustard oil
  • Juice of half a lime
  • ¼ teaspoon chaat masala
  • Salt to taste
  • ¼ cup peanuts, roasted
  • 1 small white or red onion, finely diced
  • 1 serrano, finely diced
  • 1/3  cup cilantro, finely chopped
  • ¼ cup raisins
  • 2.5 cups crispy brown rice cereal

Directions:

  1. Whisk together mustard oil, lime, chaat masala, and salt.  Set aside.
  2. Combine all other ingredients.  Toss in dressing right before serving (otherwise it will get soggy.)  Enjoy!

Mini Raspberry Pies

Posted by: EatFree

>> Desserts and Sweet Treats, Vegetarian

These are individual pies filled with fruit-in this case I’ve used raspberries.  Blueberries or cherries (cut in thirds) would work equally well here! Using the fresh, unadulterated raspberries makes all the difference here!

Ingredients:

  • Pie dough
  • 1 cup fresh raspberries
  • 3 tablespoons cornstarch, divided
  • 4 tablespoons raw turbinado sugar
  • 2 tablespoons milk

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Toss raspberries lightly with 2 tablespoons of the cornstarch (making sure not to puncture berries too much)
  3. Roll out pie dough to about 1/8 inch thickness.  Cut approximately 4 inch rounds.  Place about 3/4 to 1 tablespoon of raspberry filling onto round, fold over, and crimp edges.  Place on baking sheet.  Repeat for rest of berries.
  4. Puncture tops of pies with a fork lightly.  Bake for about 20 minutes or until crust is completely cooked.
  5. Meanwhile add 1 tablespoon of the remaining cornstarch and the 4 tablespoons of raw sugar into a food processor.  Pulse until well pulverized.
  6. Take out pies.  Let cool.
  7. Whisk together soymilk and cornstarch-turbinado mixture to form glaze.  Pour over pies and let cool to harden (or refrigerate to harden quickly).  Enjoy!

 

Beguni (Eggplant Fritters)

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

These area a favorite of the region of West Bengal in India.  The crispy exterior forms a perfect match with the creamy interior of the eggplant.  These are best served as a side dish with lentils and rice.

Ingredients:

  • 1/2 cup chickpea flour
  • 2 tablespoons cornstarch
  • fine sea salt to taste
  • 1/2 teaspoon onion seeds
  • 1/4 teaspoon hing (asafetida)
  • pinch of hot chili powder
  • 8 slices of eggplant cut into approx. 1/4 inch thickness
  •  oil for deep frying

Directions:

  1. Combine all ingredients except for eggplant together.  Add enough warm water to form slightly thinner than pancake batter-like consistency.  Let rest for 15 minutes.
  2. Meanwhile heat oil to 375 degrees Fahrenheit.  Dip eggplant slices into batter.  Fry until both sides are golden brown.  Drain on paper towels and enjoy!

Kaju Katley (Cashew Fudge)

Posted by: EatFree

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

This traditional Indian dessert is made with a few simple ingredients and is truly a whole-foods based dessert in every sense of the word.  The color of this fudge is a bit darker than what’s usually seen since I’ve replaced the refined white sugar with raw turbinado sugar.  Grinding the cashews along with the raw sugar makes it easier to make the cashew into the finest particles possible.

Ingredients:

  • 2 cups raw unsalted cashews
  • 1/2 cup raw turbinado sugar, divided
  • 1/2 teaspoon cardamom powder

Directions:

  1. Grind together cashews and 1/4 cup of raw sugar together in food processor until flour-like consistency is achieved.
  2. Dissolve rest of raw sugar in 1/2 cup of water.  Bring to a boil covered.  Take off cover and cook until syrup reaches 225 degrees Fahrenheit.   Add in cashew mixture and stir with spatula until stiff dough forms.
  3. Turn off heat and stir in cardamom.  Pour onto lightly sprayed cookie sheet and flatten out.  Smooth out top using spatula.  Let cool at room temperature for 1 to 2 hours to set or refrigerate for 30 minutes.  Cut into diamond shapes and enjoy!