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 ...

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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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Spicy Pineapple Chicken

Posted by: EatFree

>> Non-Vegetarian

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Ingredients:

  • 1/2 cup 100% whole wheat flour
  • 1.25 pounds chicken thighs, cut into 1/2 inch pieces
  • 1/3 cup corn starch
  • 1/3 cup potato starch
  • salt and pepper to taste
  • Canola oil for deep frying plus one tablespoon
  • 1 tablespoon garlic, minced
  • 1 cup red onion, sliced
  • 1 cup mixed bell peppers, sliced
  • 1/2 tablespoon red chili flakes
  • 1 cup 100% pineapple juice
  • 2 tablespoons muscabado sugar
  • 1 cup pineapple cubes

Directions:

  1. Whisk together flour with enough water to form pancake batter-like consistency.  Mix in with chicken.  Set aside for 10 minutes. Heat oil to 350 degrees Fahrenheit for deep frying.
  2. Whisk together both starches, salt, and pepper.  Dip chicken pieces into starch mixture then fry for 4-5 minutes or until chicken is cooked through.  Drain on paper towel.
  3. Heat one tablespoon of oil.  Add garlic.  When fragrant add onions and peppers.  Cook on medium heat until onions and peppers are soft.  Add chili flakes.  Cook for 30 seconds.  Add pineapple juice and raw sugar.  Bring to a boil and simmer until thickened to syrup-like consistency.
  4. Turn off heat and toss in chicken and pineapple.  Enjoy with brown rice!

 

Yellow Split Pea Patties

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1.5 cups yellow split peas
  • salt and pepper to taste
  • 1 serrano chili, roughly chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon dried oregano
  • 3/4 cup cilantro, chopped finely
  • 1 cup red onion, sliced
  • 1 cup cooked pinto beans
  • Canola oil for deep frying

Directions:

  1. Soak split peas in water for 6 hours.  
  2. Drain water.  Add salt, pepper, and chili.  Blend with enough water to make cake batter consistency.  Stir in rest of ingredients except oil.  Set aside.
  3. Heat oil to 350 degrees Fahrenheit.  Scoop mixture using ice cream scoop into oil.  Fry for 2 minutes or until lightly golden on outside.  Drain on paper towels.  Let cool.
  4. Heat oil to 375 degrees Fahrenheit.  Flatten fritters using hands into a patty.  Fry for about 3 minutes or until inside is fully cooked.  Drain on paper towels.   Enjoy by itself or in a sandwich!

Light Mango Lassi

Posted by: EatFree

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

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Ingredients*:

  • 3/4 cup unsweetened soy milk
  • 1/3 cup low-fat organic plain yogurt
  • 1 Alphonso mango
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon rose water
  • 2-3 teaspoons stevia

Directions:

Blend all ingredients.  Enjoy!

*Ingredients for 1 serving.

Greek Salad with Chickpeas

Posted by: EatFree

>> Gluten-Free, Vegetarian

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Ingredients:

  • 1 and 3/4 cup cooked chickpeas (or one 15 oz. can)
  • 1 lb plum tomatoes, seeded and chopped into 1/4 inch pieces
  • 3/4 lb cucumber, seeded and chopped into 1/4 inch pieces
  • 1 cup feta cheese, crumbled
  • 6 oz. (about 27 large) black olives, sliced into rings
  • 1/4 cup extra virgin olive oil
  • 1/2 lemon, juiced
  • 1 tablespoon garlic, minced
  • 1 teaspoon dried oregano
  • salt and pepper to taste

Directions:

  1. Combine all ingredients except oil, lemon, garlic, and oregano.  Add salt and pepper.
  2. Whisk together rest of ingredients-oil, lemon, garlic, oregano, salt, and pepper.  Toss into rest of chickpea mixture.  Enjoy as a side dish!