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Recipes
French Leafy Buns
By blum099
Calories: 180 Fat: 2 g Saturated Fat: 0
- Makes 6 sandwiches
- 1 15-ounce can white beans, drained and rinsed
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 tablespoon capers
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon minced garlic
- 1/4 teaspoon minced fresh ginger
- 4 cups chopped leafy greens (spinach, chard, kale, etc.)
- 1 freshly ground black pepper, to taste
- 6 whole-wheat burger buns
Springtime Strawberry Lime Mango Crisp
By blum099
Preheat oven to 375F. Lightly grease an 8-cup (2 litre) casserole dish
- FOR THE FILLING:
- 2 pounds fresh strawberries, hulled and chopped (about 5.5 cups)
- 2 cups chopped fresh mango (about 3 mangoes)
- 1 tablespoon arrowroot powder
- 3 tablespoons coconut sugar (or granulated sugar of choice)
- 1.5 tablespoons lime zest
- 1 tablespoon fresh lime juice
- FOR THE TOPPING:
- 1 cup rolled oats, use certified gluten-free if necessary
- 1 cup thinly sliced almonds
- 1/3 cup almond meal or almond flour
- 1/4 cup unsweetened shredded coconut
- 1 teaspoon cinnamon
- 1/4 teaspoon fine grain sea salt
- 1/4 cup pure maple syrup
- 1/4 cup virgin coconut oil, melted
Mini Crustless Tofu Quiches
By blum099
4 mini-quiches contain: 96 Calories (kcal); 3 g Total Fat; (23% calories from fat); 11 g Protein; 8 g Carbohydrate;
- olive oil spray
- 1 teaspoon minced garlic
- 1/2 cup bell pepper
- 1 cup chopped mushrooms
- 1 tablespoon minced fresh chives (or one green onion)
- 1 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed)
- black pepper to taste
- 1 12.3-ounce package lite firm silken tofu, drained of water
- 1/4 cup plain soymilk
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch (may sub another thickener such as arrowroot or potato starch)
- 1 teaspoon tahini (preferred) or cashew butter
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1/2-3/4 teaspoon salt
Blood Orange Margarita – oh my!
By blum099
The acidity of fresh blood orange juice in this margarita is outstanding
- 3 oz fresh Blood Orange Juice
- 2 oz Tequila (for recommendations see comments on Meyer Lemon Margarita post)
- 1 oz Triple Sec
- splash of agave nectar (syrup) (optional yet fantastic suggestion from Brooke-who is a kick ass bartender)
- 1 . Rub the rim of an old fashioned glass (or whatever similar vessel you prefer) with an edge of a blood orange slice. Swirl the rim through a small pile of kosher or sea salt to salt the rim.
- 2 . Combine all ingredients into a cocktail shaker, add ice and shake for 15 seconds.
- 3 . Put a few cubes of ice in your glass. Strain the cocktail into the glass and enjoy.
- Share72
- Article printed from White on Rice Couple: http://whiteonricecouple.com
Chick'n Scallopini with Wild Mushroom Risotto
By blum099
Risotto: 1. In a bowl, place mushrooms
- Risotto:
- 2 (5-ounce) bags dried wild mushrooms, rehydrated and sliced
- 4 tablespoons olive oil, divided
- 1/2 small yellow onion, chopped
- salt, to taste
- 3 cloves garlic, minced, divided
- 1 cup white rice
- 1/4 cup chiffonaded basil
- 1/4 cup chopped parsley
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons vegan Parmesan, or to taste
- pepper, to taste
- 2 cups vegetable broth (or 1 bouillon cube and 2 cups water)
- Chickn:
- 1 tablespoon olive oil
- 1/2 small yellow onion, chopped
- 2 cloves garlic, minced, divided
- 3 sprigs fresh thyme, stems removed
- 2 Gardein chick'n scallopini patties
- 1/4 cup pinot grigio white wine
- 1/2 medium lemon, juice of
- 2 tablespoons vegan mozzarella cheese (I use Daiya)
- chiffonaded basil, for garnish
Roasted Beet-Tofu Burgers
By blum099
These burgers freeze well; in fact, freezing gives them a slightly firmer texture
- 2 medium beets
- 1 medium onion
- 6-10 garlic cloves (or as many as you like)
- 14 ounces extra-firm tofu (not silken)
- 1 tablespoon nutritional yeast
- 1 tablespoon soy sauce
- 1/2 – 1 teaspoon salt (or to taste)
- 2 tablespoons ground flax seeds
- 1/4-1/2 teaspoon chipotle chile powder or smoked paprika (optional, to taste)
- 2 teaspoons corn starch or 2 tablespoons oat flour (optional, for firmer burgers)
Forever Giardiniera
By blum099
The aroma and taste take me back to my childhood in Malta
- 4 Tbsp extra virgin olive oil
- 1 onion, cut into thin rings
- 2-3 garlic cloves, cut into slithers
- 3 red peppers, cut lengthways into medium sized
- pieces (8/9 in total)
- 2 green peppers, cut as above
- 1 small eggplant, cut into medium pieces
- 1 grated carrot
- 1/2 cauliflower (use only its florets and lightly
- steam)
- 1/2 cup of chopped olives
- 1 large green chilli, chopped
- 12 fresh basil leaves, roughly chopped
- 11/2 tsp coriander seeds (a must)
- 6 sundried tomatoes, halved and roughly chopped
- 2 celery sticks, chopped
- 4 chopped artichoke hearts (the ones in a jar with
- olive oil, ready cooked)
- 3 Tbsp sweet corn (this is optional)
- 1 tsp sea salt
- 1 1/2 Tbsp tomato puree
- 1/4 cup agave nectar
- 1/4 cup apple cider vinegar
Summer Stuffed Patty Pans
By blum099
Summer Stuffed Patty Pans Posted: 01 Aug 2012 12:33 PM PDT Much to my delight, young summer squash are now po...
- Ingredients:
- Serves 3 as a main dish, 6 as an appetizer
- 6 small patty pan squash
- knob of coconut oil or ghee
- 1 medium red onion
- 1 clove garlic
- 1 Tbsp. caraway seeds
- 1 cup shelled green peas
- 2 cups chopped kale
- 1 cup cooked quinoa (or other whole grain)
- 1/2 cup crumbled goat or sheep feta (optional)
- sea salt & pepper
Peach Soup with Shrimp and Crab
By blum099
Summer Soups by Jovina Coughlin summersoup Summer's soup recipes are wonderful and on a warm day what could be ...
- Soup:
- 8 ounces chopped cooked shrimp
- 1 tablespoon fresh lime juice
- 4 ounces lump crabmeat, shell pieces removed
- 3 tablespoons finely chopped red onion
- 3 tablespoons chopped fresh parsley
- 1 tablespoon seeded, minced hot fresh pepper
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 3 pounds peaches, peeled, pitted and chopped
- 1/3 cup fresh lime juice (about 2 large limes)
- 1/2 teaspoon salt
- 1/4 cup finely chopped red onion
- 1/4 cup matchstick-cut radishes
- 1/4 cup minced red bell pepper
- 1 tablespoon seeded, minced fresh hot peppe
Barley Scones
By blum099
These tender scones are delicious plain or topped with fresh fruit
- 1/4 cup fortified vanilla soy- or rice milk
- 2 tablespoons maple syrup
- 1 tablespoon canola oil
- 2 teaspoons vinegar
- 1 cup + 3 tablespoons barley flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons raisins