Posts Tagged ‘whole-foods based diet’
Alcapurrias are Puerto Rican fritters. The shell is made from pure vegetables-yautias and green bananas and the inside is usually filled with a meat mixture. Here I’ve replaced the meat with some cheese. My favorite part of this dish is unlike many popular fritters, there is no starch used in the coating-just pure vegetables! Freezing the cheese keeps it from melting while being fried.
Ingredients:
- 3/4 pound green bananas (approx. 2), grated
- 1 pound yautias (2-3), grated
- salt and pepper to taste
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2 pound part-skim mozzarella, cubed and frozen
- Vegetable oil for deep frying
Directions:
- Combine grated green bananas, yautias, salt, pepper, onion, and garlic powder thoroughly.
- Cut out four 5 by 5 inch pieces of wax paper. Place mixture onto paper, flatten into square shape, put mozzarella cubes in center, and fold over to seal edges. Freeze for 15 minutes.
- Heat frying oil to 375 degrees Fahrenheit. Fry fritters for a few minutes or until golden brown on outside. Enjoy with a mixture of ketchup and sriracha!
Curried Spelt Salad with Apple, Celery, and Pine Nuts
Posted by: EatFree
May 4th, 2012 >> Uncategorized
Spelt is another whole grain-much like the wheat berry, it is nutty in flavor and pleasantly chewy in texture. Here I’ve combined some classic Indian flavors with some more European ingredients such as the celery and pine nuts. This works well as a side dish for dinner or as a complete and hearty lunch! Use whatever variety of red apple you can get your hands on but just make sure to keep it the size of a Macintosh approximately.
Ingredients:
- 2 cups whole spelt grain, rinsed
- 3 tablespoons canola oil
- 1 cup red onion, diced
- 3 stalks celery, diced
- 1 Roma apple, diced
- salt and pepper to taste
- 1/2 cup raisins
- 2 tablespoons curry powder
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 cup pine nuts, toasted
- 1/2 cup cilantro, chopped
Directions:
- Cook spelt grain much like pasta-bring a large pot of water to a boil, add spelt, and then cook on simmer for about 45 to 50 minutes or until spelt is tender and al dente. Drain, add salt, and set aside.
- Heat oil. Add onion, celery, apple, and salt. Cook on medium, stirring frequently, until all components are softened slightly. Add pepper, raisins, and curry powder. Cook for 1 minute, stirring constantly. Add apple cider vinegar and cook for 2 more minutes, stirring constantly. Add about 1/3 cup water and bring to a boil. Cook on low for 4 to 5 minutes. Let all water evaporate towards end of cooking time.
- Stir cilantro off heat. Stir in spelt and pine nuts. Combine and enjoy!
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 riff on the classic BLT but without the pork bacon! This recipe makes two sandwiches.
Ingredients:
- 1 head of garlic
- 1 teaspoon of canola oil
- 8 slices of tempeh bacon
- 4 slices of sprouted grain bread, toasted
- 3 tablespoons of light mayo
- 4 slices of plum tomato
- 2 handfuls of romaine lettuce
Directions:
- Roast garlic in 350 degree Fahrenheit oven with one teaspoon of oil until completely soft. Set aside.
- Cook bacon according to manufacturer’s directions until crisp.
- Pulse together roasted garlic and mayo. Spread about 2 tablespoons on each side of bread. Layer tomatoes, lettuce, and bacon. Cut in half and enjoy!
