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Recipes
Terry Walter’s Collard Green Sukiyaki
By blum099
In small pot, combine water, shiitake mushrooms and kombu
- 2 1⁄2 cups water
- 2 dried shiitake mushrooms, broken into pieces
- 2 strips kombu
- 1 ⁄4 cup tamari
- 1 ⁄4 cup mirin
- 1 tablespoon maple syrup
- 8 ounces 100% buckwheat noodles (soba)
- 2 tablespoons sesame seeds
- 1 ⁄4 teaspoon sea salt
- 8 whole collard leaves
- 1 tablespoon extra virgin olive oil
- 1 ⁄2 cup red onion wedges
- 1 ⁄2 cup julienned carrot
- 1 ⁄2 cup julienned daikon
- 1 ⁄4 pound maitake mushrooms (or variety of choice), broken up
- 1 ⁄4 cup water
Garlic & White Bean Dip
By blum099
Active Time: 20 Minutes Total Time: 20 Minutes 2 cups Remove Image Serve with whole-wheat pita wedges b...
- 1/2 cup Roasted-Garlic Oil (see recipe link below)
- 1 1/2 cups chopped onion
- 1/2 teaspoon salt
- 1 15-ounce can cannellini beans, rinsed
- 1/2 cup Oil-Poached Garlic Puree (see above)
- 1 teaspoon lemon juice
- Oil-Poached-Garlic Puree & Roasted-Garlic Oil
- Active Time: 30 Minutes
- Total Time: 2 Hours 30 Minutes 1/2-2/3 cup puree and about 2 cups oil
- Make Ahead Tip: Cover and refrigerate puree for up to 1 week; cover and refrigerate oil for no more than 1 week.
- INGREDIENTS
- 4 cups water
- 4 heads garlic, cloves separated
- 1 1/2 cups canola oil
- 1/2 cup extra-virgin olive
Carrot & Parsnip Puree
By blum099
goes with Double Lamb Chops with Mint & Ginger Crust
- ■1 lb carrots
- ■1 lb parsnips
- ■2 cups whole milk
- ■1 lg garlic clove
- ■2 tbs unsalted butter
Artichokes - Roman Style
By blum099
Preheat oven to 350 1/2 lemon and squeeze juice into a large bowl filled with cold water work with one artichoke at...
- 1 lemon
- 6 artichokes
- 1/2 cup white wine
- 1/4 cup extra virgin olive oil
- 1/2 cup water
- 1 teaspoon of coarse salt
- 1/4 teaspoon of red pepper and more for sprinkling
- 2 tablespoon minced garlic ( 5 cloves )
- 2 tablespoon of flat leaf parsley
- 1 tablespoon of oregano
- 1 tablespoon of mint leaves
Eggplant Rollups with Black Bean-Potato Stuffing
By blum099
Slice eggplant lengthwise into 1/3 to 1/4 inch-thick slices
- For Stuffing:
- 1 LARGE eggplant
- 1 cup prepared marinara sauce (or more, to taste), preferably with no oil added
- 2-3 medium potatoes, cut into 1-inch dice (about 1 1/2 cups cubed)
- 1 medium onion, sliced
- 3 garlic cloves
- 1/2 yellow or orange bell pepper, sliced into 1-inch-long strips
- 1 can black beans, drained and rinsed
- Low sodium soy sauce, to taste if needed
- Seasonings:
- 1 Tbsp oregano
- 1/2 Tbsp thyme
- 1/4 Tbsp sage
- 1/2 Tbsp paprika
- 2 Tbsp nutritional yeast
Roasted Beetroot and Cashew Cheese Pie
By blum099
Instructions Mix all ingredients for the filling in a food processor to a smooth mixture and set aside
- Vegan cheese filling
- 1/2 cup cashews (or macadamia), soaked for 1 h
- 5 tbsp water
- 1 tbsp nutritional yeast
- 1 tsp lemon juice
- 1 tbsp fresh rosemary, chopped
- salt, by taste
- Pie crust
- 2-3 large beets
- olive oil
- 1/3 cup balsamic vinegar
- 1 1/2 tbsp agave
- salt & pepper, by tastee
- 4 phyllo dough sheets, thawed
- 50 g vegan butter
PUTTANESCA with TOFU STEAKS and/or MUNG BEAN FETTUCCINE
By blum099
nutrition: per half-cup serving of puttanesca: 59 calories
- 3 cloves of garlic, minced
- 14 ounces of canned peeled whole tomatoes
- 4 teaspoons red miso paste
- 2 tablespoons capers, drained
- 1/3 cup (40g-ish) of pitted mixed olives, halved
- 2 diced peppadew peppers
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- basil
- 20 oz extra firm tofu – 5oz per/serving (my new favorite is Wildwood Sprouted Tofu – it’s drier to begin with so it cooks way better)
- optional: pasta (I used Explore Asia pastas whenever I feel the urge for pasta)
Matzo Latkes
By blum099
These fancy latke appetizers are made from matzo and topped with a smoked salmon rosette, zesty horseradish sauce, ...
- 2 tablespoon canola oil, divided
- 1/2 cup onion, finely chopped
- 3/4 cup egg matzo, about 6-ounces
- 1 cup 4% cottage cheese
- 1 large egg, lightly beaten
- 2 tablespoons snipped chives, plus more for garnish
- coarse salt and freshly ground pepper to taste
- 4 slices smoked salmon, about 1/4-pound, for garnish
- horseradish cream, for garnish, to taste
BBQ Pulled Jackfruit
By blum099
Mix the dry rub spices together in a small bowl
- Dry Rub
- 1 tablespoon of chili powder
- 1 teaspoon of paprika
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1/2 teaspoon of white pepper
- 1/2 teaspoon salt
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon cumin
- Barbecue sauce
- 1 cup of tomato sauce
- 3 cloves of garlic
- 1/4 cup of apple cider vinegar
- 1 tablespoon of dark molasses
- 1/4 cup of brown sugar
- 1 teaspoon of salt
- 1 teaspoon of paprika
- 1 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of white pepper
- 1 tablespoon of lime juice
- 2 peppers in adobo sauce – remove the seeds
- 1 tablespoon olive oil
- 1 tablespoon cilantro
- 1 17 ounce can of jackfruit packed in water
Chocolate, Nut, and Dried Fruit Covered Matzo
By blum099
STEP 1 Place matzo on a parchment-paper-lined baking sheet
- 11 pieces matzo (about 1 box)
- 11 ounces white chocolate, melted
- 11 ounces dark chocolate, melted
- 3/4 cup finely chopped nuts, toasted
- 1 1/2 cups dried fruit or crystallized ginger, chopped
- DIRECTIONS