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Recipes
Chickpeas and Artichokes “Bliss in a Dish
By blum099
Preheat the oven to 400°F
- 2 1/2 – 3 cups (about 3/4 – 1 lb) red or Yukon gold potatoes, cut in small cubes (about 1” thick) (see note)
- 1 tsp olive oil (to wipe around baking dish, optional)
- 3 – 3 1/2 cups chickpeas (about 2 cans, rinsed and drained; I have subbed cannellini beans for these photos, see note)
- 3 cups frozen artichokes (can thaw beforehand, or use from frozen)
- 4 medium-large cloves garlic, minced or grated
- 1 tbsp olive oil (optional, can omit for oil-free)
- 3 tbsp water
- 1/2 cup red bell pepper, chopped
- 1/3 – 1/2 cup pitted kalamata olives, sliced in half
- 1 cup chopped tomatoes
- 3-4 tbsp sultana or other raisins
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried rosemary
- 1/2 tsp sea salt
- Freshly ground black pepper to taste
- 1 – 1 1/2 tbsp balsamic vinegar
- 1/3 – 1/2 cup basil leaves, julienned (optional, can also use 1/4 cup chopped fresh flat-leaf parsley
Egg McVegans
By blum099
1. Preheat oven to 450 degrees F
- 1 pound extra firm tofu, pressed
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1 package (8 ounces) veggie Canadian bacon
- vegan cheese (one that melts well, like Follow Your Heart Vegan Gourmet, or Tofutti singles)
- vegan English muffins, toasted
- vegan margarine
- vegan mayonnaise (I use Vegenaise), optional
- salt and pepper, to taste
Strawberry Apple Burrito
By blum099
. Layer 1/2 the apples on tortilla and add a little sugar and spice
- 1 large whole wheat tortilla
- 1/2 royal gala apple, cored and thinly sliced, divided
- sugar, to taste
- pumpkin pie spice, to taste
- 3 to 4 strawberries, thinly sliced
- 1/2 tablespoon peanut butter
- margarine, as needed
Vegan Tofu Turkey (Tofurkey)
By blum099
The crust was crispy and meaty inside
- TOFU TURKEY:
- 5 (14 ounce) tubs extra-firm tofu
- 2 teaspoon ground dried thyme
- 2 teaspoons rubbed sage
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon orange zest (optional)
- Salt and pepper to taste ( if you want to use vegan bouillon powder, skip the salt)
- MARINADE:
- 1/4 -1/2 cups low sodium tamari or gluten free soy sauce
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- 1/2 teaspoon sesame oil
- For the stuffing - approximate measurements, use as per taste ( original recipe in VT 35th anniversary issue, Or use your own stuffing of choice)
- 4 About 4 cups of gluten free bread cubes ( or use oatmeal or whole wheat bread cubes)
- 1/2 cup almonds, coarsely chopped and toasted
- 1 small-medium red onion
- 1 celery stick
- 1 apple, peeled and diced ( i kept the peel)
- 1/2 tablespoon fresh sage, cut into thin strips
- 1/2 tablespoon chopped cilantro or parsley
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground peppercorns
- 1/4 teaspoon ground nutmeg
- 1/2 tablespoon maple syrup
- 1/2 tablespoon balsamic vinegar
- 1/4 cups dried cherries
- 1/2 cup no-salt vegetable broth or water
Spaghetti Squash Noodles with Thai Peanut Sauce
By blum099
Preheat oven to 375 degrees F with the rack in the middle
- 4 cups cooked Spaghetti Squash (about 1/2 a large squash)
- 1/2 cup light unsweetened Coconut Milk
- 1/2 cup natural, crunchy Peanut Butter
- 1 tablespoon Thai Red Curry Paste
- 1 tablespoon Soy sauce or gluten free Tamari
- 2 tablespoon Fish Sauce
- 2 teaspoons toasted Sesame Oil
- pinch of ground Ginger
- pinch of ground Cinnamon
- pinch of ground Black Pepper
- a few drops of liquid Stevia or Honey to taste
- 1/2 cup chopped Green Onion
- 1/2 salted Peanuts, chopped
- Garnish
- handful of chopped fresh Cilantro
- extra chopped Peanuts
- extra chopped Green Onion
- unsweetened Coconut Flake
Pumpkin Pecan LaraBITES {Vegan}
By blum099
Serves: ten 1-1/2" bite
- 3/4 C Dates
- 3/4 C Almond Meal/Flour (use 3/4 C of lightly salted almonds in a food processor)
- 2 Tbl uncooked Brown Rice, processed in a spice grinder until flour-like consistency
- 1/4 C Pecans, chopped
- 2 Tbl Pure Pumpkin Puree (NOT pumpkin pie filling)
- Agave Syrup, to taste
- 3/4 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/8 tsp Allspice
- 1/8 tsp Ginger
Roasted Cauliflower Bites with Vegan Nacho Cheese Sauce
By blum099
Nutrition (per serving): 65 calories, 3 calories from fat,
- 1 head cauliflower
- 1 teaspoon mild chili powder
- 1/2 teaspoon salt (optional or to taste)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chipotle chile powder (optional)
Brown Rice Dhokla
By blum099
Soak the rice and the dals (lentils) together for about 8 hours or overnight
- 1 cup (150 grams) brown rice
- 1 cup (150 grams) white rice
- 3/4 cup (150 grams) udad dal (lentils)
- 1/4 cup (50 grams) chana dal (lentils)
- 4-5 green chilies, minced
- 1 12-ounce (400 grams) package of silken soft tofuor blended regular tofu
- 1/4 cup (60 milliliters) lemon juice
- 1/2 teaspoon Eno Fruit Salt (You can find this at any Indian grocery store. it's primarily meant to fight indigestion.)
- salt, to taste
- 2-3 teaspoons (6-9 grams) mustard seeds
- 1/2 cup (8 grams) finely chopped coriander leaves
- 1/4 cup (20 grams) shredded coconut
- cayenne pepper to sprinkle on the dhokla (optional)
Mixed Grill with Apricot-Soy Sauce
By blum099
POINTS® Value: 6 Servings: 8 Preparation Time: 12 min Cooking Time: 19 min Level of Difficulty: Easy The ...
- 1/2 Tbsp unsalted butter
- 3/4 cup(s) apricot preserves
- 2 Tbsp soy sauce
- 1 Tbsp rice wine vinegar
- 1 tsp Dijon mustard
- 1 tsp ground ginger
- 1 1/4 pound(s) boneless, skinless chicken thigh(s), eight 2 1/2 oz thighs
- 3/4 pound(s) lean pork tenderloin, cut into 8 cubes
- 12 oz raw turkey sausage, sweet or spicy (4 links)
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground, or to taste
- 1/3 cup(s) cilantro, fresh, minced or torn
Seitan en Croûte
By blum099
Preheat oven to 350°F (180°C, or gas mark 4)
- 2 cups (288 g) vital wheat gluten flour
- 1 cup (120 g) whole wheat flour
- 1/4 cup (30 g) nutritional yeast
- 1 teaspoon dried parsley flakes
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 cup (235 ml) beef flavored vegetable broth (or plain veggie broth)
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/4 cup (60 ml) soy sauce or tamari
- 3 tablespoons (50 g) tomato paste
- 1 tablespoon (45 g) prepared stone ground mustard
- 2 teaspoons liquid smoke
- 2 sheets vegan frozen puff pastry