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Recipes
Tart: Tomato Tarte Tatin Recipe
By blum099
Preheat the oven to 400F / 205C
- 2 2 2 medium yellow onions, chopped
- 2 2 2 tablespoons extra-virgin olive oil or clarified butter
- 1 1/2 1 1/2 24 pounds / 24 oz small tomatoes (here it's a mix of heirloom cherry & early girls)
- 1/2 1/2 teaspoon fine grain sea salt
- 2 2 2 teaspoons balsamic vinegar
- a bit of flour
- zest zest of one lemon
- 1 1 1 pie crust, this rye crust is my go-to
- 1 1 1 egg whisked with a tablespoon of wate
- Flaky Rye Pie Crust
- 75 75 2/3 g / v. scant 2/3 cup rye flour
- 175 175g 1 1/2 1 1/2 cups unbleached all-purpose flour
- 1/4 1/4 1/4 teaspoon fine grain sea salt
- 8 8 1 oz / 1 cup salted butter
- 1/3 1/3 80 cup / 80 ml cold water or beer
Spicy Cuban Shrimp Soup With Noodles
By blum099
Serves 4 ACTIVE TIME: 20 minutes TOTAL TIME: 1 hour THIS RECIPE APPEARS IN: Sunday Supper: Spicy Cuban Shrimp Soup
- 1 1/2 tablespoons extra-virgin olive oil
- 3/4 cup finely diced red, orange, or yellow bell pepper
- 1 jalapeño, minced
- 1 large yellow onion, finely diced
- 4 medium cloves garlic, minced
- 1 1/2 cups dry white wine
- 3 cups low-sodium chicken broth
- 1/3 cup tomato paste
- 1/2 teaspoon dried oregano
- 3/4 teaspoon cumin
- 1/4 teaspoon crushed red pepper
- 1 bay leaf
- 1 1/2 tablespoons fresh lemon juice from 1 lemon
- 1 1/2 tablespoons fresh lime juice from 2 limes
- 1 tablespoon fresh orange juice from 1 orange
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds medium shell-on shrimp
- 6 ounces angel hair pasta
Muffins:Vegan Banana Muffins Extraordinnaire
By blum099
*
- 1/4 cup unsweetened applesauce
- 1/4 cup non-dairy butter, softened
- 1 scant cup Sucanat, or other granulated sugar
- 2 heaping teaspoons soy flour combined with 2 Tbsp. water
- 2 bananas, large, mashed
- 2 cups flour (best with 1/2 whole wheat and 1/2 unbleached white)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup non-dairy milk combined with 1 Tbsp. apple cider vinegar (to make a "buttermilk")
- 1 teaspoon vanilla
Tomatoes- Preserved Tomatoes (Tomates Confites)
By blum099
Preheat oven to 200°. Halve tomatoes crosswise and gently squeeze out seeds
- 4 tomatoes, cored and peeled
- 6 tbsp. extra-virgin olive oil
- 2 tsp. sugar
- 2 tsp. salt
- Freshly ground black pepper
- 4 sprigs thyme
- 4 bay leaves
- 3 garlic cloves, unpeeled
Black Forest Mousse
By blum099
Black Forest Mousse ticks all boxes; it is vegan, quick as a shake to make and uber healthy, but with no compromise...
- 1 block of silken tofu
- Generous handful of fresh or defrosted
- black currants and/or blackberries
- 1/2 tsp cinnamon powder
- 1 Tbsp cocoa powder
- Squidge of Agave Nectar
Thanksgiving Meatless Loaf
By blum099
Nutrition (per serving): 315 calories, 75 calories from fat, 8
- 1 medium sweet potato
- 1 medium onion
- 2 ribs celery
- 1 medium carrot
- 2 cloves garlic, minced
- 1 15-ounce can cannellini beans (or other white beans), drained and rinsed
- 14 ounces extra-firm tofu (one 14 to 16-ounce package)
- 2 tablespoons gluten-free soy sauce
- 2 tablespoons tomato paste
- 1 tablespoon spicy brown or whole-grain prepared mustard
- 1/4 cup fresh parsley, chopped
- 1/2 tablespoon rubbed sage
- 1 tablespoon thyme leaf
- 1/2 tablespoon dried rosemary, crushed
- 1 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons nutritional yeast
- 1/2 cup chopped walnuts (optional)
- 3/4 cup quinoa flakes or quick oatmeal
Zucchini:Raw Vegan Zucchini Alfredo
By blum099
To make the Veggie Noodles 10 ounces zucchini Spiralize vegetables with a spiralizer or slice finely with a mando...
- 10 Oz veggie noodles
- Alfredo Sauce
- 1 cup macadamia nuts
- 1/2 cup brazil nut or almond milk
- 2 T chopped scallion or chives
- 1/2 t chopped garlic
- 1/2 t salt
- dash of cayenne
- 1/4 t nutmeg
- 1/4 t white pepper
Chickpea Omelet Mix
By blum099
This mix is generically seasoned, making omelets that adapt to any kind of cuisine
- 1 1/2 cups chickpea flour (superfine gram flour or besan)*
- 3 tablespoons nutritional yeast
- 3 tablespoons ground flax seed
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cumin
- 1 teaspoon salt (if desired)
- 1/2 teaspoon turmeric
- 1/4 teaspoon black salt (kala namak)*
- 1/4 teaspoon black pepper
Stroopwafels
By blum099
Begin heating you your pizzelle maker first, because the batter comes together very fast
- Wafer Cookies:
- 2 Cups All Purpose Flour
- 1/3 Cup Granulated Sugar
- 1 Tablespoon Whole Flax Seeds, Ground
- 1/2 Teaspoon Baking Soda
- Pinch Ground Cinnamon
- 6 Tablespoons Margarine, Melted
- 2/3 Cup Water
- 1 Teaspoon Vanilla Extract
- Caramel Stroop:
- 3/4 Cup Dark Brown Sugar, Firmly Packed
- 1/4 Cup Non-Dairy Margarine
- 3 Tablespoons Golden Syrup or Maple Syrup
- 1/4 Teaspoon Ground Cinnamon
Italian Marinated Vegetable Salad
By blum099
1/2 pound fresh green beans, cut in half with ends trimmed 2 cups cauliflower florets 1/2 cup Italian dre
- 1 . Add green beans and cauliflower to boiling water in saucepan and cook until crisp-tender. Drain. Rinse under cold water; drain again. Place in bowl.
- 2 . In small bowl whisk together Italian dressing, lemon juice, lemon zest, and balsamic vinegar.
- 3 . Add remaining ingredients to green beans and cauliflower. Pour dressing over and toss. Refrigerate 3 hours or until chilled.
- Source of recipe: My modification of a Kraft recipe.
- Makes: 14 1/2 cup servings, Preparation time: 30 Minutes, Cooking time: 10 minutes