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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Chickpea Fries

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • Cooking Spray
  • 3 cups chickpea flour
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1 teaspoon dried oregano
  • 1.5 teaspoons dried basil
  • salt and pepper to taste
  • Canola oil for deep frying

Directions:

  1. Coat bottom of saute pan with cooking spray.  Add rest of ingredients.  Combine thoroughly.  Whisk in water slowly.  Set pan on medium low heat and keep whisking until all lumps are gone and mixture starts to thicken (it will leave sides of pan and leave a light coating on bottom.)  Dump onto a sprayed sheet pan and let cool completely.
  2. Heat oil to 350 degrees Fahrenheit for deep frying.  Cut thick matchsticks out of cooled chickpea mixture.  Drop into oil gently and fry for 4-5 minutes or until golden brown.  Drain and serve with condiment of choice!

Dill Potato Chips

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 2 Idaho potatoes, peeled
  • 1 tablespoon dried dill
  • 1/2 teaspoon fine sea salt or to taste
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • black pepper to taste
  • 1 teaspoon white vinegar
  • canola oil for deep frying

Directions:

  1. Mandoline potatoes into thin slices.  Submerge in cool water for 30 minutes.
  2. Meanwhile combine rest of ingredients except for oil and set aside.
  3. Heat oil to 350 degrees Fahrenheit.  Pat potato slices dry.   Fry for 2-3 minutes or until golden brown.  Drain and toss with dill mixture immediately. (Chips will crisp up further upon sitting).  Enjoy!

 

Salsa Verde

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice (about 1 lemon’s worth)
  • 1 teaspoon lemon zest (about 1 lemon’s worth)
  • salt and pepper to taste
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic, minced
  • 1/4 cup capers
  • 1/4 cup raisins
  • 3/4 cup parsley

Directions:

Whisk together all ingredients except capers, raisins, and parsley until smooth.  Stir in capers, raisins, and parsley.  Enjoy atop of any protein  or stir into 3-4 cups of any cooked whole grain!

Spicy Olive Tapenade

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 3/4 cup pitted kalamata olives
  • 2 tablespoons capers
  • 2 dried figs, cut in half
  • 1/2 teaspoon red chili flakes
  • 2 teaspoons fresh garlic
  • pepper to taste
  • 2 tablespoons lemon juice
  • 1 tablespoons extra-virgin olive oil
  • 1/2 teaspoon lemon zest
  • 2 tablespoons chopped parsley

Directions:

Process together all ingredients except lemon zest and parsley in food processor until slightly coarse.  Stir in lemon zest and parsley.  Enjoy atop of crostini, tofu, or chicken!