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Recipes
Roasted Peach Lemonade
By blum099
July 12, 2011 Roasted Peach Lemonade {Powernap} This is the latest installment of my Powernap column
- 4 medium peaches, pitted and sliced in half
- 1 tablespoon granulated sugar
- 4 cups fresh lemonade
Eggy Breakfast Bread
By blum099
calories 60 fat.1.4g sodium 25mg carb 9
- 1 cup garbanzo bean flour (120g)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp ener-g powder or 1 tbsp ground flax
- 1 tsp vinegar (I used apple cider, but white is okay, too.)
- 1 cup milk of choice (preferably not ricemilk for this, as it doesn’t react well with the vinegar) (240g)
- 2 tbsp water or oil (olive or coconut) (30g)
- 2 tbsp sugar, or 1 nunaturals stevia packet (omit for savory dinner bread) (You can probably use a liquid sweetener lke pure maple syrup, but I’d decrease the other liquid in the recipe by that amount.)
- 1/4 tsp pure vanilla extract (omit for savory dinner bread)
Wheat Berry Salad with Fava Beans and Trout Roe
By blum099
1. Bring stock, wheat berries, garlic, onion, salt, and pepper to a boil in a 4-qt
- 4 cups vegetable stock
- 1 1/2 cups white wheat berries
- 3 cloves garlic, peeled and smashed
- 1 small yellow onion, halved
- Kosher salt and freshly ground black pepper, to taste
- 4 lb. fresh unshelled fava beans (or 4 cups frozen and defrosted shelled fava beans)
- 1 cup fresh peas
- 1 cup roughly chopped fennel fronds or dill
- 3/4 cup olive oil
- 1/3 cup champagne vinegar
- 3 oil-packed anchovy fillets, drained and mashed into a paste
- 1 cup labneh (strained yogurt)
- 6 oz. trout roe
- Maldon flake sea salt, for garnish
Fresh Corn Grits
By blum099
Lightly pan-fried in a generous dose of garlic I dressed up my imitation crustaceans as a riff on shrimp and grits
- 1 Tablespoon Non-Dairy Margarine, or Coconut Oil
- 1 Tablespoon Olive Oil
- 1 Large Shallot or 1/2 Small Yellow Onion
- 1 Teaspoon Light Agave Nectar
- 3 Cups Fresh or Frozen Sweet Corn, Thawed
- 3/4 - 1 Cup Unsweetened, Plain Non-Dairy Milk
- 2 Tablespoons Nutritional Yeast
- Salt + Pepper
Meat loaf -No-fu Love Loaf from Let Them Eat Vegan
By blum099
Many vegan versions of meatloaf are made with tofu, veggie ground round, tvp, or even seitan
- 1/2 cup brown (green) lentils
- 1 cup vegetable stock
- 1/3 cup water
- 1 dried bay leaf
- 3/4 cup bulgur (toasted cracked wheat) (for gluten-free version, use certified gf steel cut oats)
- 1 cup water, boiled
- 1/4 cup natural ketchup
- 1 cup rolled or quick oats (ensure gf certified for gluten-free)
- 3 tablespoons tamari (use wheat-free for wheat/gluten-free version)
- 2 tablespoons nutritional yeast
- 2 tablespoons ground white chia (or can use flax meal)
- 2 tablespoons vegan Worcestershire sauce (see note for gf version)
- 2 tablespoons tahini or sunflower seed butter
- 2 teaspoons blackstrap molasses
- 1/4 teaspoon dried thyme
- 1/4 – 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/8 teaspoon ground fennel (optional)
- Freshly ground black pepper to taste
Roast Turkey with Root Vegetables and Gravy
By blum099
INSTRUCTIONS 1. Heat oven to 500°
- INGREDIENTS
- 12 tbsp. unsalted butter, softened
- 3 tbsp. minced flat-leaf parsley
- 1 tbsp. ground cumin
- 1 tbsp. sweet paprika
- 2 shallots, minced
- 1 (12-lb.) turkey, cut into 8 pieces
- Kosher salt and freshly ground black pepper, to taste
- 4 medium potatoes, cut into 2" pieces
- 3 carrots, cut into 2" pieces
- 3 turnips, cut into 2" pieces
- 1 celery root, cut into 2" pieces
- 1 butternut squash, peeled, seeded, and cut into 2" pieces
- 2 tbsp. extra-virgin olive oil
- 5 sprigs each fresh thyme and rosemary
- 1 cup white wine or sherry
- 1 tbsp. cornstarch
Chilled Summer Squash and Sesame "Noodles"
By blum099
1. Place one of the summer squash on a cutting board
- INGREDIENTS
- 2 medium yellow summer squash, ends trimmed
- 2 medium zucchini, ends trimmed
- Ice
- 1 tablespoon plus 1/2 teaspoon kosher salt
- 1 tablespoon sesame seeds
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 2 teaspoons toasted sesame oil
- 1 teaspoon rice vinegar
- 2 garlic cloves, finely chopped
- 1/2-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated
- 1/4 teaspoon chile oil or 1/4 teaspoon cayenne pepper
Gefilte Fish Terrine
By blum099
INSTRUCTIONS Heat oven to 325°
- INGREDIENTS
- 3 tbsp. olive oil
- 1 medium white onion, minced
- 12 oz. boneless, skinless carp or pike fillet, roughly chopped
- 12 oz. boneless, skinless salmon fillet, roughly chopped
- 1 cup heavy cream
- 2 tbsp. matzo meal
- 1 tbsp. minced dill, plus sprigs for garnish
- 2 tsp. kosher salt, plus more to taste
- 1 tsp. freshly ground pepper, plus more to taste
- 2 eggs, beaten
- 1 carrot, coarsely shredded
- Zest of 2 lemons, plus 3 tbsp. juice, and wedges for serving
- 2 cups baby arugula
- 4 red radishes, thinly sliced
- 1 (1") piece horseradish, peeled and finely shredded
- 1 shallot, thinly sliced
- Matzos, for serving
Crispy Tofu Rice Bowls with the Best Thai Peanut Sauce
By blum099
To make the crispy tofu: Mix together the cornstarch and salt in a bowl
- For the tofu:
- 16 oz extra firm tofu, sliced into small triangles
- 1/4 cup cornstarch
- 1 tsp kosher salt
- 2 about 2 Tbsp high-heat oil such as safflower or canola oil
- For the peanut sauce:
- 1 cup full-fat coconut milk
- 1/4 cup sweet soy sauce (also called kecap manis, such as ABC brand)
- 2.5 Tbsp creamy peanut butter*
- 1 Tbsp minced fresh ginger
- 1 tsp red Thai curry paste
- For serving:
- steamed rice
- steamed broccoli
- sliced green onions
- chopped peanuts
Spicy Creamed Onions
By blum099
1. Put onions into a medium pot, cover with cold water, and gently boil over medium heat until tender, 10-15 minute...
- 1 lb. pearl onions
- 2 tbsp. flour, preferably White Lily flour
- 2 1⁄2 tbsp. butter
- 2 cups rich Chicken Stock, warm
- 1 ⁄2 cup heavy cream
- 1 ⁄4 cup brandy or white wine
- 2 dashes Worcestershire sauce
- 2 dashes Tabasco
- Salt and freshly ground white pepper