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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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Kofta Curry

Posted by: EatFree

>> Gluten-Free, Vegetarian

Who needs meatballs when you make delicious “balls” with spiced vegetables?  This recipe uses spiced vegetable and chickpea fritters that resemble meatballs except that they are loaded with antioxidant rich vegetables and bold flavors.  The stew (“curry”) is just simply vegetables and spices too!  Serve with a side brown basmati rice.

Ingredients:

  • 2 tablespoons oil
  • 3/4 cup red onion, diced
  • 2 tablespoons garlic, minced
  • 2 thai bird chilis (split) or to taste (or any chili you can find!)
  • 1 tablespoon dried methi (fenugreek leaves)
  • 1 tablespoon whole coriander
  • 1/2 tablespoon whole cumin
  • salt to taste
  • 1 plum tomato, roughly chopped
  • 1 teaspoon turmeric
  • 8-10 Koftas
  • 1/4 cup half and half
  • 1/2 cup cilantro, roughly chopped

Directions:

  1. Heat oil.  Fry onions until golden.  Add garlic and chili.  Cook 30 seconds.  Add methi, coriander, cumin, and salt.  Cook 30 seconds.  Add tomato and turmeric.  Cook 2-3 minutes, stirring constantly until tomato starts to break down.  Turn off heat and let cool.
  2. When cool, blend with about 1/2 cup of water.  Add back to pan and cook until oil starts to leave edges of paste.  Add another 1 cup of water.  Add in koftas and bring to a boil.  Cover and let cook for 10 minutes.  Stir in half and half and cilantro off heat.  Enjoy on top of brown basmati rice!

Kofta

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

This is the recipe to make the kofta (chickpea flour vegetable dumplings) for use in a stew type preparation.  However, you can also have them alone-in that case, make sure to cook them a bit longer ( so the inside is done) and serve alongside a chutney (mango would be perfect!)

Ingredients:

  • 2 cups shredded carrot
  • 5 cups shredded cabbage
  • 1 cup red onion, sliced
  • 1/3 cup cashew bits
  • 1/3 cup raisins
  • 1/3 cup cilantro, chopped
  • 1 teaspoon chili powder or to taste
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • salt and pepper to taste
  • 1.25 cups chickpea flour
  •  oil for shallow frying

Directions:

  1. Steam carrot and cabbage until almost cooked but still crisp (about 10 minutes.)  Let cool.
  2. When cool, combine in rest of ingredients.  Add about 1/4 to 1/3 cup water to bind together.  Refrigerate for 15-20 minutes.
  3. Meanwhile heat oil.  Shape mixture into balls and fry on each side until golden brown.  Enjoy in kofta curry!

Whole Grain Carrot Muffins

Posted by: EatFree

>> Desserts and Sweet Treats, Vegetarian

These individual carrot muffins are spiked with some more Indian-like dessert additions-bits of cashews, fresh coconut, and raisins.  Up to half the fat (in the form of butter oil) is replaced with applesauce and egg whites are used in lieu of whole eggs.  These substitutions, along with the addition of oats, dried fruits and nuts, and the muscavado sugar, make for a pleasantly moist product.

Ingredients:

  • 1 cup 100% whole wheat flour
  • 1/2 cup rolled oats
  • 3 tablespoons raisins
  • 3 tablespoons cashews, split into bits
  • 4 tablespoons fresh coconut pieces (size of raisins)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup raw light muscavado sugar, packed
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter, melted
  • 1.25 cups shredded carrot
  • 1/3 cup egg whites
  • 1/2 cup unsweetened applesauce
  • Naturally sweetened whip topping (optional)

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine dry ingredients thoroughly-flour, oats, raisins, cashews, coconut, baking soda, baking powder, and salt.
  3. Whisk together wet ingredients:  raw sugar, vanilla, butter, carrot, egg whites, and applesauce.  Combine wet and dry gently.
  4. Scoop into muffin tins using an ice cream scoop.  Bake for 25 to 30 minutes or until done (toothpick should come out dry).  Let cool.   Top with whipped topping and enjoy!

Corn Meal Fritters

Posted by: EatFree

>> Gluten-Free, Vegetarian

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 the cheese to add some bite.

Ingredients:

  • 2 cups stone-ground cornmeal
  • 4 tablespoons cornstarch
  • salt and pepper to taste
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons raw turbinado sugar
  • 1/2 pound mozzarella, cut into 8 rectangles and frozen
  • oil for deep frying

Directions:

  1. Combine cornmeal, cornstarch, salt, pepper, onion powder, garlic powder, and raw sugar.  Add enough warm water to a form a dough.  Press dough around rectangular pieces of mozzarella.  Make sure to seal all edges.  Repeat for remaining mozzarella pieces.  Refrigerate for at least 15 minutes.
  2. Meanwhile heat oil to 350 degrees Fahrenheit.  Fry cornmeal balls until light golden- a few minutes.  Drain and enjoy with mayo-ketchup!