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Recipes
Lasagna: Celery Root and Mushroom Lasagna
By blum099
In a small, heatproof bowl, soak the porcini in the boiling hot water until softened, about 15 minutes
- 1 cup dried porcini mushrooms
- 2 cups boiling water
- 4 tablespoons unsalted butter(earth balance)
- 1/4 cup extra-virgin olive oil
- 3/4 pound white mushrooms, thinly sliced (4 cups)
- Salt and freshly ground white pepper
- 1/4 pound thickly sliced prosciutto di Parma, cut into 1/4-inch dice (Vegan Sausage)
- 2 medium shallots, finely chopped
- 1 fresh bay leaf
- 2 rosemary sprigs
- 2 sage sprigs
- 2 thyme sprigs
- 1 pound celery root, peeled and finely diced (1 1/2 cups)
- 3 medium leeks, white and tender green parts only, finely chopped (3 cups)
- 1/2 cup dry Marsala
- 4 cups chicken stock or low-sodium broth
- 2 1/2 cups heavy cream
- 1 3/4 cups freshly grated Parmigiano-Reggiano cheese
- 2 large eggs (Vegan)
- 1 1/2 pounds lasagna noodles
- 1 1/2 pounds fresh mozzarella, thinly sliced (Vegan)
- 1 cup basil leaves
Tomatoes and artichoke hearts with pasta
By blum099
Drain the artichokes and cut them in half lengthwise
- 12-oz. water-packed artichoke hearts
- 1 –2 tablespoons olive oil
- 1-cup chopped onions
- 2-tablespoons minced garlic
- 1-24-oz. can crushed tomatoes
- 2 - tablespoons tomato paste
- 1-teaspoon dried basil
- 1-teaspoon dried oregano
- 1/2-teaspoon dried rosemary
- 1/2-teaspoon crushed red pepper
- salt and freshly ground black pepper to taste
- 1/4-cup flat leaf parsley, chopped
- juice and zest of one small lemon
- 1/2-teaspoon sugar (evaporated cane juice)
- 1-cup of prepared plant protein (optional)
- 12 oz. package dried pasta, cooked (linguini or thin spaghetti recommended, gluten-free if required)
- Drain the artichokes and cut them in half lengthwise.
- Sweat the onions in the oil for 10 minutes. (Cook over low heat in a heavy, covered pot, until translucent) Add the garlic during the last two minutes.
- Stir in the crushed plum tomatoes, tomato paste, basil, oregano, rosemary, sugar and red pepper flakes. (Rub the herbs quickly between you hands to release their oils, before adding)
- Simmer, uncovered for 45 minutes.
- Add the artichoke hearts and simmer for 20 minutes, stirring occasionally.
- Stir in the parsley and half the lemon. Taste and add the rest of the lemon if you want more tang. Add salt and pepper if needed. Adjust sweetness, if needed.
Matzo Ball Soup
By blum099
STEP 1 In a medium bowl, whisk together eggs and chicken fat until combined
- 3 large eggs
- 3 tablespoons rendered chicken fat, (available at butcher shops or in the meat markets of large supermarkets) or vegetable oil
- 1 1/2 teaspoons salt
- 3/4 cup plus 2 tablespoons matzo meal
- 10 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- 3 medium carrots, sliced into 1/2-inch-thick rounds
- 2 medium parsnips, peeled and sliced into 1/2-inch-thick rounds
- Fresh dill, for garnish
Chicken Milanese with Arugula Salad
By blum099
POINTS® Value: 7 Servings: 4 Preparation Time: 20 min Cooking Time: 14 min Level of Difficulty: Easy Cook...
- 1 1/2 Tbsp fresh lemon juice
- 1 Tbsp olive oil
- 1/4 tsp table salt
- 1/4 tsp black pepper
- 2 bunch(es) arugula
- 1/2 medium fennel bulb(s), very thinly sliced (about 1 cup)
- 1 cup(s) red onion(s), thinly sliced
- 1 cup(s) grape tomatoes, quartered
- 1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz pieces
- 1 tsp table salt
- 1/2 tsp black pepper
- 2 Tbsp all-purpose flour
- 1 large egg(s)
- 3 large egg white(s)
- 1/4 cup(s) parsley, fresh, minced
- 1/2 oz romano cheese, grated (about 1/4 cup)
- 1/3 cup(s) dried bread crumbs
- 4 spray(s) cooking spray, divided
- 1 Tbsp butter, divided
- 2 Tbsp fresh lemon juice, or to taste
Eggplant Lasagna
By blum099
Tender slices of eggplant take the place of pasta in this lasagna making it quite high in fiber
- Makes 8 servings
- 1 large eggplant
- 1 teaspoon dried thyme
- 4 cups sliced mushrooms (about 3/4 pound)
- 3 garlic cloves, minced or pressed
- 1 teaspoon soy sauce (optional)
- 1/4 cup whole-wheat flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 2 10-ounce packages frozen chopped spinach, thawed, or 4 pounds fresh spinach, chopped
- 1 large onion, chopped (about 2 cups)
- 1 1/2 cups water
- 1 25-ounce jar commercial marinara
- Spray of vegetable oil
- 1/4 teaspoon ground black pepper
singapore noodles with pan-fried tofu
By blum099
Bring a large pot of water to a boil
- 8 ounces rice vermicelli noodles
- 4 green onions
- 3 tablespoons grapeseed oil (or other neutral flavored vegetable oil), divided
- 1 pound extra firm tofu, drained, pressed at least 20 minutes and cut into 1-inch cubes
- Salt and pepper, to taste
- 1 teaspoon toasted sesame oil
- 3 garlic cloves, minced
- 2 teaspoons fresh grated ginger
- 1 red bell pepper, sliced into strips
- 3 cups shredded napa cabbage
- 2 tablespoons Madras curry powder
- 1/2 teaspoon turmeric
- 2 tablespoons soy sauce
- 1/4 cup finely chopped fresh cilantro
Carrot and Peanut Salad... "Thai" style
By blum099
Tip: I am sure you can add all sorts of twists to this recipe
- 4 medium carrots, peeled
- 1/3 cup salted roasted peanuts
- 2 tablespoons red wine vinegar, or to taste
- 2 tablespoons peanut oil*
- Few drops sesame oil
- cilantro leaves, to taste
- salt, to taste
- I used extra light olive oil
Butternut Squash:Autumn Butternut Squash Salad
By blum099
Preheat the oven to 350 degrees F
- 1 butternut squash, peeled and chopped into 1-2 inch chucks
- 1 large onion, peeled and chopped
- 1 large apple, peeled and chopped in pieces roughly the same size as the squash
- 2 tablespoons oil
- salt and pepper
- 1/2 cup dried unsweetened cranberries
- 1/4 cup chopped scallions (green onions)
Cole Slaw with Pecans and Spicy Dressing
By blum099
Combine the cabbage, carrots, apples, onion, and pecans in a large bowl
- Dressing:
- 1 head napa or savoy cabbage, shredded
- 4 carrots, shredded
- 2 Granny Smith apples, thinly sliced
- 1 medium red onion, thinly sliced
- 1 cup pecans, toasted and chopped
- Leaves from 1 bunch fresh mint, for garnish
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon ground chipotle
- 3/4 cup mayonnaise
- 1 lemon, juiced
- Kosher salt and freshly ground black pepper
General Tso's Chick Peas, Vegan, & Gluten-Free
By blum099
General Tso's Chickpeas are flavorful, delicious, and filled with all the Asian-inspired flavors that you love, but...
- MARINADE:
- 1 1/2 cups chickpeas cooked, or 1 (15-ounce) can, drained, rinsed
- 1 tablespoon Bragg’s liquid aminos or coconut aminos (soy-free)
- 1 tablespoon lemon juice
- 1 tablespoon tapioca starch
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
- 2 spring onions, sliced (white parts, save green for garnish)
- SAUCE:
- 1/4 cup water
- 2 tablespoons coconut palm sugar, or sweetener of choice
- 2 teaspoons Bragg’s liquid aminos, or coconut aminos
- 1 teaspoon sesame oil