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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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Zucchini with Whole Spices

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 2 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon onion seeds
  • 1/4 teaspoon fenugreek seeds
  • 3 lbs green zucchini, cut into 2 inch wedges
  • 1 plum tomato, chopped
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric
  • 2 teaspoons raw sugar
  • salt to taste
  • 1/2 teaspoon cumin, toasted
  • 1/2 cup cilantro, chopped

Directions:

  1. Heat oil.  Add whole seeds.  Let splatter.
  2. Add zucchini.  Stir.  Add tomatoes.  Cook for 10 minutes on medium heat uncovered.  Stir often.
  3. Add red chili, turmeric, raw sugar, and salt.  Cover and cook on low for another 10 minutes. Stir often.
  4. Add cumin.  Cook another 5 minutes (or until  zucchini is fork-tender) covered.  Stir often.  Add cilantro off heat.  Enjoy!

Cucumber Watermelon Feta Salad

Posted by: EatFree

>> Gluten-Free, Vegetarian

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Ingredients:

  • 1 large cucumber (approx. 1 lb), cubed
  • 3/4 lb watermelon, cubed and seeded
  • 1/2 cup feta cheese, crumbled
  • 1/3 cup basil, shredded
  • 1/2 lime, juiced
  • 1 teaspoon red pepper flakes
  • salt to taste

Directions:

Combine all ingredients.  Enjoy!

Meatless Spiced Ground Meat Croquettes

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1/3 lb Idaho potato, cubed
  • 1 cup texturized vegetable protein (TVP)
  • 2 tablespoons canola oil plus more for deep frying
  • 1/2 cup red onion, sliced
  • 2 teaspoons garlic, minced
  • 2 teaspoons ginger, grated
  • 1 green chili, minced
  • 2 teaspoons tomato paste
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 black cardamom, ground
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon red chili powder
  • salt to taste
  • 2 teaspoons raw sugar
  • 1/2 cup cilantro, minced
  • 1/4 cup cornstarch
  • 1 and 1/3 cups 100% whole wheat Panko bread crumbs

Directions:

  1. Add potatoes and TVP to a pot of water.  Bring to a boil and then simmer for 10 minutes.  Strain.  Separate potatoes from TVP.  Let cool.
  2. Meanwhile, heat 2 tablespoons of the oil.  Add onion.  Saute until golden.  Add garlic, ginger, and chili.  Cook on low for 1 minute.  Add tomato paste along with 1/4 cup of water, cumin, coriander, and black cardamom.  Cook until oil starts to leave masala, stirring frequently.  Add more water if mixture dries up too much.
  3. Add boiled TVP, turmeric, chili powder, and sugar.  Cook on medium uncovered for 5-7 minutes.  Stir frequently.
  4. Add cilantro off heat.  Set aside to cool.
  5. Mash potatoes.  When TVP mixture is cool, add mashed potatoes to it.  Combine well.
  6. Dissolve cornstarch in 2 tablespoons of water.  Make oblong rounds out of TVP potato mixture (makes about 8).  Dip into cornstarch paste then into bread crumbs.  Refrigerate for at least an hour before frying.
  7. Heat canola oil to 375 degrees Fahrenheit.  Fry croquettes until golden and crisp.  Drain on paper towels and enjoy!

Vegan Roasted Banana Pudding

Posted by: EatFree

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

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Ingredients:

  • 2 tablespoons raw demerara sugar
  • 1/2 teaspoon cinnamon
  • dash of nutmeg
  • 4 ripe bananas, peeled and cut lengthwise
  • 1 teaspoon pure vanilla extract
  • 2 lbs silken tofu

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Combine raw sugar, cinnamon, and nutmeg.  Sprinkle over bananas.  Spray cookie sheet with cooking spray.  Lay down bananas and roast for 15 minutes or until caramelized.
  3. Put bananas, vanilla, and tofu into food processor.  Process until smooth.  Enjoy!