Blum099's profile page
Recipes
Edamame - miso
By blum099
Mix serve on country bread
- 1/4 cup shelled edamame
- 2 tbsp sesame chile oil
- 1 . 1/2 tsp white miso
- 2 minced scallions
- 1 4oz can of tuna
- Salt. Pepper
- Red chile
Seitan Seafood (Scallops, Fish, Clams, Shrimp)
By blum099
Remember that seitan expands quite a bit so whatever shape you cut, make the pieces at least half as small as you w...
- INGREDIENTS
- Gluten Dough
- 2 1/2 cups pure gluten powder (vital wheat gluten)
- 2 cups cold water
- Cooking Broth
- 4 cups water
- 6 inch / 15 cm piece kombu seaweed
- 1 1/2 T salt
- 4 dried Chinese black mushrooms
- 2 T lemon juice
- 1 T sugar
- 1 t dried garlic
Trout: Pan-Seared Trout with Fennel, Apples and Avocado
By blum099
S 1. Make the lemon yogurt: In a small bowl, whisk together the lemon zest and juice, 1½ teaspoons olive oil, yog...
- NGREDIENTS
- Lemon yogurt
- Zest and juice from 1/2 lemon
- 1 1/2 teaspoons extra-virgin olive oil
- 2 tablespoons plain 2% Greek yogurt
- Pinch of fennel pollen (optional)
- Trout
- 2 tablespoons raw pistachios
- 1 small, mild red chile (such as a Fresno), halved and seeded
- 1/2 fennel bulb--halved, cored and thinly sliced lengthwise
- 1/2 avocado--halved, pitted, peeled and chopped
- 1/4 green apple, thinly sliced into matchsticks
- 10 fresh cilantro leaves
- 10 golden raisins
- 1/4 cup white balsamic vinegar
- Juice from 1/2 lime
- 1/2 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 2 whole trout (preferably rainbow trout)--boned, butterflied and heads removed
- 1/2 teaspoon flaky sea salt (such as Maldon)
chicken with capers
By blum099
ervings Per Recipe 4 servings Calories362, Total Fat (g)16, Saturated Fat (g)3, Monounsaturated Fat (g)10, Polyunsa
- 4 skinless, boneless chicken breast halves (about 1-1/2 lb.)
- 1 Tbsp. Dijon-style mustard
- 1/4 cup seasoned fine dry bread crumbs
- 8 oz. green beans, trimmed
- 2 lemons, 1 sliced and 1 juiced
- 1 Tbsp. capers
Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette
By blum099
In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon
- 1/2 cup pomegranate juice
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- Salt and ground black pepper
- 6 cups baby spinach leaves
- 1/3 cup dried cranberries
- 1/3 cup walnut pieces
Spicy Eggplant and Mushrooms
By blum099
Calories: 126 Fat: 2.2 g Saturated Fat: 0
- 2 tablespoons soy sauce
- 2 - 3 tablespoons mirin (sweet rice wine)
- 1 teaspoon maple syrup
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch
- 1/4 cup water
- 2 teaspoons olive oil
- 2 small red onions, thinly sliced and quartered
- 2 teaspoons balsamic vinegar
- 5 long thin Chinese or Japanese eggplants, cut into bite-size pieces
- 8 ounces cremini or button mushrooms, quartered
- 4 - 5 garlic cloves, minced
- 1 - 2 tablespoon minced fresh ginger
- 1 black pepper, to taste
- 1 cayenne pepper, to taste
- 15 fresh green beans, broken into bite-size pieces
Warmly Spiced Quinoa Chickpea Stew
By blum099
In a large pot over medium heat, add the water, onion, red pepper, fennel, garlic, salt, pepper, curry powder, fenn...
- 1-2 tbsp water
- 1 cup onion, chopped
- 3/4 – 1 cup red pepper, chopped (see note)
- 1- 1 1/2 cups fennel bulb, chopped (first remove core and stalks from bulb) (see note)
- 3 large cloves garlic, minced or grated
- 1 tsp sea salt
- freshly ground black pepper to taste
- 1 1/2 tsp curry powder
- 1 tsp fennel seed
- 1 1/2 tsp paprika
- 1 1/2 tsp dried basil
- 3/4 tsp cinnamon
- 1/4 tsp freshly ground nutmeg
- 1/8 tsp allspice
- 1/2 cup white wine
- 3/4 cup quinoa, rinsed (see note)
- 2 cups chickpeas (rinsed and drained if using canned)
- 2 – 2 1/4 cups water (+ another 2-4 tbsp if needed, see directions)
- 1 dried or fresh bay leaf
- 1/3 cup dried black mission figs, chopped (or dried apricots, chopped or can use raisins, whole)
- 1/2 cup pine nuts or pistachios (optional)
CRUNCHY FLAXSEED PEANUT BUTTER
By blum099
INSTRUCTIONS Add 4 cups of peanuts to the bowl of a food processor or high speed blender
- INGREDIENTS
- 5 cups roasted unsalted peanuts, divided
- 2 Tbsp molasses
- 1 to 1.5 tsp kosher salt
- 3 Tbsp flaxseeds
Smoothie - Blueberry and avocado
By blum099
Let this concoction lift you away to the Bahamas for a three-night stay… or a five minute oasis, as you sip away ...
- 1/2 banana
- 1/2 cup frozen or fresh strawberries
- 1 cup broccoli
- 1 scoop of vanilla vegan protein powder
- 1 1/2 cups of unsweetened almond milk
- 1 scoop of chia seeds
- 2 tbsp cinnamon
- 5 cups ice
Pumpkin Stuffed with Vegetable Stew
By blum099
Vegetarians deserve a showstopping centerpiece for their main course, too, and this burnished pumpkin, filled with ...
- 1 fennel bulb with fronds
- 2 medium parsnips (1/2 pound total), peeled, quartered, cored, and cut into 1-inch pieces
- 1/2 pound celery root (sometimes called celeriac; 1/2 of 1 medium), peeled and cut into 1-inch pieces
- 3 medium carrots, peeled and cut into 1-inch pieces
- 14 small shallots (about 1 pound), peeled and left whole, plus 1/2 cup chopped
- 3 tablespoons olive oil, divided 2 red bell peppers
- 1 (8- to 9-lb) pumpkin (preferably cheese, pie, or Sweet Meat variety)
- Roasted-vegetable and wine sauce , heated
- 3 tablespoons unsalted butter
- 1/2 pound fresh cremini mushrooms, trimmed and halved
- 1/4 pound fresh chanterelle mushrooms, trimmed
- 1 pound seitan (seasoned wheat gluten), cut into 1/2-inch pieces
- 1 teaspoon chopped thyme, divided
- 1 tablespoon chopped flat-leaf parsley
- 1/2 teaspoon grated lemon zest