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Recipes
Stir - fry Vegetable Jalfrezi: Smoky Tangy Veggie Stir-fry
By blum099
Serving = 1 cup. Makes 4 servings
- 1 Tbsp. canola oil
- 1/2 medium red onion, sliced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 tsp. liquid smoke or 1/4 tsp. chipotle pepper flakes
- 2 cups cauliflower chopped or broken into small florets
- 3/4 cup chopped carrot
- 1/2 cup other additions of choice like peas, green beans, broccoli, tempeh, tofu, or vegan meatballs
- 1/2 tsp. cumin seeds
- 1 Tbsp. each of chopped ginger and garlic (optional)
- 1 tsp. coriander powder
- 1/2 tsp. garam masala
- 1/2 tsp. red chili powder or chili powder of choice
- 3 medium tomatoes, chopped (or 1 cup crushed fire-roasted tomatoes)
- 1/2 tsp. apple cider vinegar or other vinegar of choice
- 3/4 tsp. salt, or to taste
- 1 tsp. kasuri methi (dried fenugreek leaves), optional
Chinese Barbecued Tofu and Vegetables
By blum099
Instructions Cut the tofu into 1/2-inch thick slices
- Sauce:
- Ingredients
- 1 package (about 1 lb.) extra-firm, regular (not silken) tofu
- 1 small onion, minced
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger root, minced
- 8 ounces no salt added tomato sauce
- 1/4 cup hoisin sauce
- 2 tablespoons seasoned rice wine vinegar
- 1/4 teaspoon vegan Worcestershire sauce
- 1 tablespoon low sodium soy sauce
- 1 tablespoon spicy brown mustard
- 1/4 teaspoon crushed red pepper
- 2 teaspoons molasses
- 1/4 teaspoon five spice powder
- 1/8 teaspoon ground black pepper
- salt to taste (optional)
- 2 tablespoons water
- Vegetables:
- 2-3 stalks broccoli (stalks only; reserve florets for another use)
- 2 medium zucchini, cut into 1/2-inch cubes
- 1/2 large red or green bell pepper, cut into 1-inch squares
- 1 8-ounce can sliced water chestnuts
Coconut Vodka Sauce
By blum099
In a large saucepan over medium heat, saute the onion in the melted coconut oil until softened and just beginning t...
- 1/2 Cup Coconut Oil, Melted
- 1 Large Onion, Finely Minced
- 1 Cup Vodka
- 2 28-Ounce Cans Diced Tomatoes
- 1 14-Ounce Can Full-Fat Coconut Milk
- Salt and Pepper, to Taste
Homemade Wheat Thins
By blum099
Crispy but chewy, wholesome, and the perfect vehicle for your favourite dip or spread
- 1 1/4 cups (5 oz) 100% whole wheat flour
- 1 1/2 tablespoons sugar
- 1/2 teaspoon salt, plus extra for sprinkling on
- 1/4 teaspoon paprika
- 4 tablespoons Earth Balance (I used soy-free) or butter
- 1/4 cup + 2 tbsp water (or a tiny bit more if dough is too dry)
- 1/4 teaspoon vanilla
- Instructions
Pumpkin Spice Cookies
By blum099
What You Do: Line two cookie sheets with parchment paper and set aside
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1-1/2 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup vegan margarine
- 1 cup turbinado sugar
- 1 cup pumpkin purée
- 1-1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/2 cup carob-covered raisins or plain raisins
- 1/2 cup vegan chocolate chips or carob chips
- 1/3 cup toasted coconut
- 1/3 cup walnuts, finely chopped
Frittata: End-of-SumEnd-of-Summer
By blum099
Procedure Place sliced potatoes in a small saucepan and fill to cover with water
- 1 russet potato, peeled and thinly sliced
- 7 ounces soft silken tofu
- 2 tablespoons vegan margarine
- 3 tablespoons cornstarch or arrowroot
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 zucchini, shredded
- 1 small heirloom tomato, sliced
- Fresh basil leaves, optional for garnish
Portobello Cordon Bleu with a Homemade Macadamia Chees
By blum099
10 small or 6 large
- Mushroom Ingredients:
- 10-12 small, or 6 large Portobellos
- 1 teaspoon brown rice syrup
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons stone ground mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 package tofurkey hickory deli slices
- 1 1/2 cups organic whole wheat bread crumbs
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 2 teaspoons neutral tasting oil (Safflower), for baking dish
- Macadamia Cheese Ingredients:
- 3/4 cup almond or soy milk
- 3/4 cup macadamia nuts
- 1/2 cup raw cashews
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 2 teaspoons light miso paste
- 1 tablespoon nutritional yeast flakes
- 2 teaspoons brown rice syrup
- 1 tablespoon extra virgin olive oil
Cooked Wheat Berries
By blum099
until you try it. Put a little milk and enough honey to suit your taste, and you will not be able to stop eating th...
- 2 cups hard red winter-wheat berries (see Tip)
- 7 cups cold water
- 1 teaspoon s
Braised Brisket
By blum099
This rich and hearty Braised Brisket recipe is a scrumptious main course to serve at any celebratory dinner party o...
- 1 well-trimmed beef brisket, about 3.5-pounds
- coarse salt and ground pepper, to taste
- 2 1/2 teaspoons ground ginger
- 3/4 teaspoon ground allspice
- 3/4 cup cider vinegar
- 1/2 cup tomato paste
- 1/3 cup light-brown sugar
- 1 small onion, finely chopped
- 6 garlic cloves, minced
ZITI CHEDDAR BRUSSELS SPROUTS BAKE. VEGAN RECIPE
By blum099
Cook the Ziti or Elbows or other smaller pasta al-dente, according to instructions
- Ingredients:
- Allergen Information: Free of dairy, egg, corn, yeast. can be made nut-free.
- 6 oz pasta cooked according to instructions
- Sauce:
- 1/2 cup white beans or 1/4 cup soaked cashews
- 1.5 to 2 cups almond milk or other non dairy milk
- 2 Tbsp flour (omit to make gf)
- 1/2 tsp salt
- 1 tsp garlic powder
- 2 tsp prepared mustard
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/2 tsp Italian herb blend
- 2 tsp tamari or liquid aminos
- 1/2 medium tomato
- 3/4 cup follow your heart cheddar shreds or use my coconut milk cheddar
- Topping:
- 1 to 1.5 cups shredded/shaved Brussels sprouts
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tsp extra virgin olive oil
- 1/2 cup follow your heart cheddar shreds