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

                                         

Tamarind Chutney

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

This is a staple Indian chutney and is often served along with samosas, chaat, bhel puris, and the like.  This recipe makes enough for about 4-6 servings.  Scale the recipe up if you need to make large batches for later use.   Also, if you don’t have dried figs, dates are a fine substitute (and more traditional!) and make sure to purchase a tamarind paste that is unsweetened.

Ingredients:

  • 2 teaspoons canola oil
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 2 large dried figs, sliced
  • 2 tablespoons tamarind concentrate paste
  • 1/4 teaspooon cardamom powder
  • fine sea salt to taste
  • 1.5 teaspoons agave nectar

Directions:

  1. Heat oil.  Add fennel and cumin.  Take off heat when they pop.  Set aside to cool.
  2. Add figs, tamarind, cardamom, salt, nectar, and cooled spices to small blender along with about 1/2 cup of water.  Blend to a smooth paste.  Add more water as needed to create  desired consistency.  Enjoy with samosas, chaat, or bhel puris!

Whole Wheat Ricotta Blintzes with Blueberry Compote

Posted by: EatFree

>> Desserts and Sweet Treats, Vegetarian

Blintzes are thin crepes usually stuffed with cheese and/or fruit.  Here I’ve replaced the white flour traditionally used with 100% whole wheat flour.  The blueberries add a nice freshness in contrast to the creaminess of the ricotta.  This recipe makes 3 large crepes (which can each be divided in half) or 6 smaller crepes.

Ingredients:

  • 1/2 cup 100% whole wheat flour
  • pinch of fine sea salt
  • 1 organic egg, whisked
  • 2 cups fresh blueberries
  • 1/2 lemon, juiced
  • 1/2 teaspoon lemon zest
  • 2 tablespoons raw turbinado sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cornstarch
  • 1 tablespoon unsalted organic butter
  • 1.5 cups part-skim organic ricotta cheese

Directions:

  1. Whisk together flour and salt.  Whisk in egg and enough warm water to form thin pancake-batter like consistency.  Do not over-mix . Set aside for at least 15 minutes.
  2. In the meantime, combine berries, lemon juice, lemon zest, raw sugar, and vanilla in a small pot.  Simmer until blueberries start to burst but are still intact.  Whisk in cornstarch with one tablespoon cold water.  Add into blueberry mixture, bring to a boil, and then simmer for 1 minute until thick.  Set aside.
  3. Heat one teaspoon of butter in skillet.  Add about 1/3 cup of crepe batter, swirl around off heat, and then cook on both sides over medium heat until browned and cooked.  Repeat for rest of crepes.  Fill with 1/2 cup of ricotta cheese, fold over, and then top with blueberry compote.  Enjoy!

Curried Spelt Salad with Apple, Celery, and Pine Nuts

Posted by: EatFree

>> Vegan, Vegetarian

Spelt is another whole grain-much like the wheat berry, it is nutty in flavor and pleasantly chewy in texture.  Here I’ve combined some classic Indian flavors with some more European ingredients such as the celery and pine nuts.  This works well as a side dish for dinner or as a complete and hearty lunch!  Use whatever variety of red apple you can get your hands on but just make sure to keep it the size of a Macintosh approximately.

Ingredients:

  • 2 cups whole spelt grain, rinsed
  • 2 tablespoons canola oil
  • 1 cup red onion, diced
  • 3 stalks celery, diced
  • 1 Roma apple, diced
  • salt and pepper to taste
  • 1/2 cup raisins
  • 2 tablespoons curry powder
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or agave
  • 1/2 cup pine nuts, toasted
  • 1/2 cup cilantro, chopped

Directions:

  1. Cook spelt grain much like pasta-bring a large pot of water to a boil, add spelt, and then cook on simmer for about 45 to 50 minutes or until spelt is tender and al dente.  Drain, add salt, and set aside.
  2. Heat oil.  Add onion, celery, apple, and salt.  Cook on medium, stirring frequently, until all components are softened slightly.  Add pepper, raisins, and curry powder.  Cook for 1 minute, stirring constantly.  Add apple cider vinegar and cook for 2 more minutes, stirring constantly.  Add about 1/3 cup water and bring to a boil.  Cook on low for 4 to 5 minutes.  Let all water evaporate towards end of cooking time.
  3. Stir cilantro off heat.  Stir in spelt and pine nuts.  Combine and enjoy!

Roti

Posted by: EatFree

>> Vegan, Vegetarian

These are another type of Indian whole-wheat flat breads.  Unlike a paratha, they do not need oil while cooking and like a paratha, they are unleavened.  However, towards the end of cooking, they are placed over an open gas flame (using a contraption much like a grill rack) so they can puff up-this makes them more pliant and tender.

Ingredients:

  • 1 cup all-purpose 100% whole wheat flour
  • 1 cup 100% whole wheat pastry flour
  • 2 tablespoons oil
  • 1/2 teaspoon fine sea salt

Directions:

  1. Combine dry ingredients-flours and salt.  Drizzle in vegetable oil.  Work with hands until crumbly.  Add warm water a little a time until dough comes together.  Knead for a few minutes to form a soft-dough ball.  Cover with damp paper towel and let rest for at least 15 minutes.
  2. Meanwhile heat tawa (cast-iron crepe skillet).  Divide dough into 8 portions.  Roll out into thin rounds, using flour as needed to keep from sticking.  Shake off excess flour.  Put on tawa.  Once bubbles form, flip over and and cook on second side for 10 to 15 seconds.  Place over open flame (using a heat-resistant grill rack) and let puff up on both sides.  Place in covered container and repeat for rest of dough balls.  Enjoy with favorite Indian side dish!