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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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Chana Dal (Bengal Split Gram Lentil)

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 2 cups chana dal (bengal split gram)
  • 1/2 teaspoon turmeric
  • 1 tablespoon raw cane sugar
  • 1 serrano chili, chopped finely
  • 2 tablespoons canola oil
  • 1 chile de arbol
  • 1 dried bay leaf
  • 2 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • salt and pepper to taste
  • 1/2 cup thawed frozen coconut slices, chopped into 1/4 inch pieces

Directions:

  1. Combine dal, turmeric, raw sugar, and chili in a pot.  Add 6 cups of water, bring to a boil, and then simmer for 20 minutes.
  2. Heat oil.  Add chile, bay leaf, cumin, and fennel.  Let splutter.  Add to dal mixture along with salt, pepper, and coconut.  Let boil for another 10 minutes.  Enjoy with roti or puri (Indian wheat breads)!

Spiced Carrot Mung Bean Salad

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1 cup mung beans, soaked overnight
  • 1.5 cups carrots, shredded and chopped
  • 3/4 cup thawed frozen coconut slices, cut into small pieces
  • 2 cups black rice, cooked
  • 1/2 cup raw cashews, split
  • 1/2 cup dried cranberries
  • salt and pepper to taste
  • 1 tablespoon canola oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 12 fresh curry leaves
  • 1 serrano chili, chopped
  • 1 tablespoon apple cider vinegar

Directions:

  1. Bring water to a boil.  Add mung beans and cook for 15-20 minutes or until tender.  Set aside.
  2. Combine mung beans, carrots, coconut, black rice, cashews, cranberries, salt, and pepper.
  3. Heat oil.  Add spices and chili.  Allow to splutter.  Add vinegar off heat.  Add one tablespoon cold water.  Blend into smooth mixture.  Mix into rest of ingredients.   Enjoy!

“Starry” Fig Bars

Posted by: EatFree

>> Desserts and Sweet Treats

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Ingredients:

•           ½ stick unsalted butter

•           ¼ teaspoon star anise powder

•           ½ cup raw tubinado sugar, pulverized

•           ½ cup milk

•           1 egg, beaten

•           1/8 teaspoon vanilla extract

•           1.5 cups rolled oats

•           ½ cup whole wheat flour

•           Pinch of salt

•           8 ripe figs, blended into paste

Directions:

1.         Preheat oven to 350 degrees Fahrenheit.

2.         Melt butter.  Immediately stir in sugar and star anise powder into warm butter.  Set aside.

3.         Whisk together milk, beaten egg, and vanilla.  Set aside.

4.         Combine rolled oats, flour, and salt.  Mix well.

5.         Combine wet and dry mixtures.  Pour batter into cake pan and bake for about 18 minutes.

6.         When bars cool, cut them across the center and spread fig paste in between layers.  Enjoy!

Brown Fried Rice

Posted by: EatFree

>> Gluten-Free, Vegetarian

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Ingredients:

  • 6 organic eggs
  • Cooking spray
  • 2 tablespoons oil
  • 1 tablespoon garlic, minced
  • 2 scallions, cut into small rings (just greens)
  • 1 teaspoon chili flakes
  • 10 ounces mixed frozen vegetables (peas, carrots, beans, etc)
  • 2 cups raw brown basmati rice, cooked (makes about 8-10 cups cooked)
  • 6 tablespoons liquid aminos (soy sauce substitute)

Directions:

  1. Spray pan with cooking spray.  When hot, add eggs.  Scramble and set aside (break into smaller pieces).
  2. Heat oil.  Add garlic.  When fragrant, add scallions. Saute until lightly golden.  Add chili flakes and vegetables.  Cook for 2-3 minutes on medium heat.
  3. Add rest of ingredients including eggs.  Turn off heat and combine gently.  Enjoy!