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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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Beet and Carrot Stir-Fry

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1.5 tablespoons oil
  • 1/2 teaspoon cumin seeds
  • 1 chile de arbol (dried red chili)
  • 3/4 teaspoon brown mustard seeds
  • 12 curry leaves
  • 2 teaspoons ginger, grated
  • 1/2 pound beets, grated
  • 1/2 pound carrots, grated
  • 1/2 teaspoon red chili powder or to taste
  • 1/4 teaspoon turmeric
  • salt to taste
  • 1/3 cup coconut slices, cut into 1/4 inch pieces
  • 3 tablespoons raisins
  • 1/4 cup raw unsalted peanuts, ground

Directions:

  1. Heat oil.  Add cumin, chili, mustard, and curry leaves.  Let splutter with lid on.  Add ginger.  Cook 5 seconds with lid on.
  2. Take off lid and add beets, carrots, red chili powder, turmeric, and salt.  Combine, stir for 1 minute, and then cook on low covered for 5 minutes, stirring frequently.  Add coconut and raisins.  Cook covered on low for another 5 minutes, stirring frequently.
  3. Add peanuts off heat and enjoy with brown basmati rice!

Palak (Spinach) Paneer

Posted by: EatFree

>> Gluten-Free, Vegetarian

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Ingredients:

  • 10 ounces washed spinach leaves
  • 1 .25 cups diced onion
  • 1 tablespoon ginger, chopped
  • 1 tablespoon garlic, chopped
  • 2 tablespoons oil
  • 1 tablespoon methi (dried fenugreek leaves)
  • 2 tablespoons diced tomatoes
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • salt to taste
  • 16 ounces cubed paneer
  • 1.5 tablespoons fat-free Greek yogurt

Directions:

  1. Steam spinach for 5 minutes.  Process into smooth mixture.  Set aside.
  2. Blend onion, ginger, and garlic until smooth.  Set aside.
  3. Heat oil.  Add onion, ginger, garlic mixture.  Add methi.  Cook until mixture is lightly browned for a few minutes on low heat.  Stir frequently.
  4. Add tomatoes. Cook until tomato disintegrates completely, stirring frequently.  Dissolve spices in a few tablespoons of water and add to mixture along with salt.  Cook for a few seconds.
  5. Add spinach, paneer, and 1/2 cup of water.  Cook for 15 minutes on low.  Stir (gently) occasionally.  Add water if mixture gets too dry.
  6. Stir yogurt off heat and enjoy with brown basmati rice or roti!

Mushroom Chickpea Pilaf

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

059

Ingredients:

  • 2 cups brown basmati rice
  • 2 tablespoons oil
  • 1 and 3/4 cups red onion, sliced
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • salt to taste
  • 2 teaspoons coriander
  • 1/4 teaspoon green cardamom
  • 3 cloves
  • 3/4 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1 teaspoon chili powder or to taste
  • 1 tablespoon tomato paste
  • 8 ounces button mushrooms, sliced
  • 15 oz can chickpeas
  • 1 cup cilantro, minced and loosely packed

Directions:

  1. Bring a large pot of water to a boil.  Add rice, reduce to a simmer, and cook for 15 minutes.  Drain and set aside.
  2. Heat oil.  Cook onions until lightly golden.  Add ginger and garlic.  Cook for a minute, stirring constantly.
  3. Grind all spices with salt.  Add water to dilute.  Add to pan and cook for 1 minute, stirring constantly.  Add more water if needed to prevent burning.  Add tomato paste.  Cook for another minute, stirring constantly and adding water as needed.  Add mushrooms, cover,and cook on low until mushrooms are cooked-about 5 minutes.  Stir once or twice.
  4. Layer rice with mushrooms and chickpeas.  Cook on low for 15 minutes.  Add cilantro off heat.  Let rest for 10 minutes.  Gently stir and enjoy!

Tindora Fry

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

004

Ingredients:

  • 3 tablespoons oil
  • 1 lb tindora, cut into thin rings
  • salt to taste
  • 1 tablespoon chickpea flour
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon turmeric

Directions:

  1. Heat oil.  Add tindora and salt.  Fry on medium heat for about 10 minutes or until golden brown on edges.  Stir frequently.
  2. Add chickpea flour.  Stir to coat well.  Cook another 2 minutes.
  3. Add chili powder and turmeric.  Turn heat to low, cover, and cook on low for another 8-10 minutes.  Stir frequently.  Enjoy with dal and brown basmati rice!