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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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Malanga Chips

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

Malanga is a starchy root vegetable native to the Caribbean.  You may have encountered them in a vegetable chips medley, along with taro chips.  These cook quickly so make sure to keep an eye on them so they don’t burn.

Ingredients:

  • 2 pounds malanga
  •  oil for deep frying
  • Fine sea salt

Directions:

  1. Bring large pot of water to a boil.  Add malanga and cook for 20 minutes or until lightly tender.  Let cool slightly and then peel skin.  Let cool completely,
  2. Using a mandolin, shave thin slices of the malanga root.  Place in a bowl of cold water for 10 mintues and then drain.  Put on sheet tray and place a paper towel over them to let dry on counter top for at least 15 minutes.  Pat down occasionally to absorb excess moisture.
  3. Meanwhile heat oil to 350 degrees Fahrenheit.  Fry malanga chips in batches until lightly golden.  Place on paper towels to drain and then sprinkle on salt when hot.  Enjoy as a side dish for lunch!

Sticky Coconut Brown Rice with Cashews and Pineapple

Posted by: EatFree

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

This recipe is a riff on some Asian desserts which use sticky rice topped or flavored with fruits and/or nuts.  Here I’ve replaced the sticky white rice with its brown counterpart to make the dessert whole-foods based.  If you’re feeling ambitious, go ahead and cut up a fresh pineapple-but I used a canned variety (make sure to purchase one in its own 100% juice) to save some time.

Ingredients:

  • 1.5 cups sticky brown rice, rinsed and soaked overnight
  • 2 cups light coconut milk
  • 2 tablespoons agave nectar
  • pinch of fine sea salt
  • 1 tablespoon coconut oil
  • 1 cup unsalted raw split cashews
  • 1 cup crushed pineapple
  • 1/4 cup light raw muscavado sugar
  • 1/2 cup shredded unsweetened coconut

Directions:

  1. Combine rice, milk, nectar, and salt.  Bring to a boil and then simmer until rice is cooked through and most of the liquid is evaporated-about 15 to 20 minutes.
  2. Meanwhile heat oil.  Add cashews.  Cook until lightly brown.  Add pineapple and 1/2 cup of the pineapple juice.  Cook for a few minutes or until half of the juice is evaporated, stirring constantly.  Add raw sugar, pinch of salt and cook until thickened-2 to 3 minutes.   Set aside.
  3. Stir in shredded coconut when rice is done.  Let cool (best served chilled).  Top chilled rice with warm pineapple and cashew mixture.  Enjoy!

Bananas Foster

Posted by: EatFree

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

This is one of my all-time favorite desserts-the hint of rum against warm bananas and cold vanilla ice cream is simply exquisite! Banana liqueur is often used in many a banana foster recipes but I try to avoid liqueurs as much as possible as they often contain additional refined sweeteners.  Make sure to choose a vanilla ice cream that is free of additives and preservatives, and that is sweetened naturally with agave syrup, evaporated cane juice, brown rice syrup, or the like.

Ingredients:

  • 2 tablespoons unsalted organic butter
  • 1/4 cup light muscavado raw sugar
  • pinch of fine sea salt
  • 1/2 cup rum
  • 2 ripe bananas, split and halved
  • 4 scoops vanilla ice cream

Directions:

Heat together butter, raw sugar, and salt.  Whisk until smooth.  Once mixture starts to bubble, add rum OFF HEAT.  Return back to heat, bring to a boil, and then simmer until reduced by 1/3.  Add in bananas.  Spoon over sauce and let cook for 3 to 4 minutes.  Spoon over sauce intermittently during this time.  Pour over ice cream and enjoy!

Chaat Masala Wheat Salad

Posted by: EatFree

>> Gluten-Free, Vegetarian

Chaat is a common Indian street snack (and very often served at weddings as a first course) that consists of crispy bean flour noodles (bhujias), potatoes, chickpeas, cilantro, onion, chutneys, yogurt, and spices.  Here I’ve added some wheat berries to add some whole grain-the nutty chew is a welcome addition.  You can order the bhujias at any ethnic Indian store or online.

Ingredients:

  • 1 cup wheat berries, rinsed
  • 2 cups red potatoes, cubed
  • One 5 ounce container of fat-free plain organic Greek yogurt
  • 1/2 cup cilantro, chopped
  • 1 cup red onion, diced
  • 1.5 cups cooked chickpeas
  • 1/2 to 1 teaspoon hot chili powder or to taste
  • salt to taste
  • 1 tablespoon chaat masala
  • Tamarind chutney
  • Bhujia to top

Directions:

  1. Bring large pot of water to a boil.  Add wheat berries and cook until tender, about 50 minutes.
  2. Cook potatoes until just tender.  Meanwhile whisk in enough water to thin out yogurt.  Set aside.
  3. Combine warm wheat berries, warm potatoes, cilantro, red onion, chickpeas, chili powder, salt, and chaat masala.  Top with tamarind chutney, yogurt, and bhujias.  Enjoy!