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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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Apricot Tofu

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

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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:

  1. Preheat oven to 400 degrees Fahrenheit.  Spray a baking rack with cooking spray and lay atop a shallow tray.  Cut tofu into cubes and spray with cooking spray.  Bake for 45 minutes until golden brown and relatively dry.  Set aside.
  2. Heat oil.  Add garlic.  When fragrant, add onion, bell peppers, salt, and pepper.  Cook on high heat until lightly brown but still intact.  Add tofu and rest of ingredients.  Stir until combined and cook on high heat for 1 minutes until thick and well glazed.  Enjoy atop of a brown rice or black rice!

Broccoli Rabe with Garlic and Red Pepper Flake

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1.5 pounds broccoli rabe, rinsed
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons garlic, minced
  • 1 tablespoon red pepper flakes
  • salt and pepper to taste

Directions:

  1. Bring a large pot of water to a boil.
  2. Meanwhile, cut of last 2 inches or so of the stems of the broccoli rabe.  Cut into thirds after that.  Drop into boiling water for 2 minutes. Drain and set aside.
  3. Heat oil and garlic together over low heat.  When garlic becomes fragrant, add broccoli rabe, chili flakes, salt, and pepper.  Cook on high heat for 2-3 minutes, stirring constantly.  Enjoy as a side dish!

Cabbage with Shrimp

Posted by: EatFree

>> Non-Vegetarian

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Ingredients:

  • 2 tablespoons canola oil
  • 1/8 teaspoon fenugreek seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1 bay leaf
  • 2 cloves
  • 16 ounces of cole slaw mix (pre-shredded cabbage)
  • salt and pepper to taste
  • 1/2 teaspoon turmeric
  • 1 teaspoon chili powder
  • 2 teaspoons raw sugar
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon fennel powder
  • 3/4 lb shrimp, cleaned, deveined, and tails off*

Directions:

  1. Heat oil.  Add all whole spices.  Let crackle and then add cole slaw mix, salt, and pepper.  Saute over medium heat uncovered for a 3-4 minutes.  Add turmeric, chili powder, and raw sugar.  Stir to combine, add 1/4 cup of water, cover, and simmer for 15-20 minutes or until cabbage is completely wilted and tender.
  2. Add cumin , fennel, and shrimp.  Cook covered for 5-6 minutes or until shrimp is cooked through.  Enjoy with whole wheat flat-breads (roti)!

* For vegan version, replace with equal amount of parboiled potatoes.

Miso Soup with Tomato and Basil

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1 tablespoon canola oil
  • 1 bunch scallions, chopped in 1 inch segments
  • 3 medium size tomatoes, sliced and pulp discarded
  • ¼ teaspoon red pepper flakes
  • Salt, to taste
  • 2 cups water
  • 4 tablespoons miso paste
  • 1 package extra-firm tofu, 16 oz., cubed
  • 8 basil leaves, shredded

Directions:

  1. Heat oil over medium heat
  2. Saute scallions, tomatoes, and chili flakes with a dash of salt (not too much since miso paste is salty) for 2 to 3 minutes or until scallions are lightly browned.
  3. Add water and bring to a boil.
  4. Add tofu and miso paste.  Simmer for 5 minutes.
  5. Take off heat and add in basil.  Enjoy!