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Roasted Brussel Sprouts with Fresh Mint, Toasted Sesame Seeds, and Chili

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

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

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

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

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

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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Brown Rice Chicken Biryani

Posted by: EatFree

>> Non-Vegetarian

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Ingredients:

(For chicken marinade:)

  • salt to taste
  • 1.5 teaspoons red chili powder or to taste
  • 1 coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 3 cloves
  • 4 green cardamoms
  • 1 black cardamom
  • 1/4 inch piece mace
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon black cumin
  • 1/4 teaspoon pomegranate seeds
  • 1/4 teaspoon cinnamon
  • 1/2 dried bay leaf
  • 1/2 teaspoon raw sugar
  • 1 teaspoon kewra extract
  • 1 teaspoon rose water
  • 2 teaspoons white vinegar
  • 1 whole chicken, skinned and cut into small pieces (about 2.5 lbs)

(Rest of cooking):

  • 4 tablespoons oil
  • 1 dried bay leaf
  • 1 inch piece cinnamon stick
  • 2 cloves
  • 3 green cardamoms
  • 1/4 inch piece mace
  • 4 medium red onions, pureed
  • 1/2 tablespoon garlic, minced
  • 1/2 tablespoon ginger, grated
  • salt to taste
  • 7 cups cooked basmati brown rice, cooked 3/4 through
  • 1 teaspoon kewra extract
  • 1 teaspoon rose water

Directions:

  1. Grind all whole spices.  Mix in with chicken along with powdered spices, kewra, rose and vinegar.  Marinate for up to 24 hours.
  2. Heat oil.  Add whole spices.  Cook for a few seconds.  Add onions.  Cook for 15-20 minutes until lightly golden.  Add garlic, ginger and salt.  Cook for 30 seconds.  Add chicken along with marinade juices.  Cook uncovered on medium for 5-8 minutes.  When juices start leaving chicken, cover and cook on low until more juices leave chicken (about 10 minutes.)
  3. Take out half of the chicken along with juices.  Add half of the cooked rice on top, layer with rest of chicken, then top with rest of rice.  Cover and cook on low heat for 15-20 minutes.  Turn off heat and let sit for 10 minutes.  Stir in kewra and rose water gently.  Enjoy!

Spiced Cauliflower and Potato Stir-Fry

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

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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) powder

Directions:

  1. Parboil potatoes and cauliflowers until 3/4 done, about 8-10 minutes.  Drain and set aside.  Separate potatoes and soak in cold water.
  2. Heat oil.  Add cumin, ajwain,mustard, and bay. Let crackle.  Add cauliflower and (drained) potatoes.  Stir fry until vegetables are golden brown on edges.  Add rest of ingredients except for amchur.  Stir fry for 5-6 minutes, tossing frequently.
  3. Add amchur at end, toss, and serve with your favorite Indian flat bread!

 

Waldorf Tempeh Salad

Posted by: EatFree

>> Gluten-Free, Vegetarian

009

Ingredients:

  • 16 ounces tempeh*, grated
  • 1 cup celery, diced
  • 1 cup Red Delicious apple, cubed
  • 1 cup walnuts, toasted and chopped
  • 1/2 cup dried cranberries
  • 1 cup red grapes, quartered
  • 6-7 tablespoons mayo
  • 2 tablespoons agave
  • 1/2 lemon, juiced
  • salt and pepper to taste

Directions:

Combine all ingredients and enjoy by itself, in a wrap or in a butter lettuce cup

*If you find the tempeh to be too bitter, steam for 8-10 minutes.  Cool, then grate.

Potato Onion Saute

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

005

Ingredients:

  • 2 tablespoons oil
  • 3 cups red onion, sliced
  • 1 lb (about 2) Idaho potatoes, sliced into thin half moon cuts
  • 1/2 teaspoon red chili powder
  • salt to taste
  • 1/2 teaspoon turmeric

Directions:

  1. Heat oil.  Add onions.  Cook on medium heat until lightly golden.  Add potatoes.  Cook on medium until lightly golden on each side.  Toss frequently.
  2. Add rest of ingredients and combine.  Add 1/2 cup of water, cover, and cook on low until potatoes are fork tender.  Stir occasionally.  Enjoy with roti (Indian wheat flat bread)!