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Recipes
Vegan "Eggs" Benedict Florentine Omelettes with Sage Hollandaise Sauce
By blum099
Grease two medium sized skillets with Canola Oil or Non-Stick spray, and set aside
- Egg Mix:
- To make the "Omelette"
- 1 lb package Nasoya Silken Tofu
- 1/4 cup MimicCreme (or 1/2 cup Soy Milk thickened with 1 TBSP Corn Starch)
- 1/4 + 1/8 cup "Egg" Mix (recipe follows)
- 1 TBSP Mellow White Miso Paste
- Dash of Garlic Powder
- Dash of Turmeric
- Dash of Yellow Mustard Powder
- Dash of Curry Powder
- Salt, to taste
- 5 tsp Agar Powder
- 1/3 cup Raw Walnut Pieces
- 1/3 cup Raw Cashew Pieces
- 3 TBSP Raw Sunflower Seeds
- 1/4 cup Roasted Sesame Seeds
- 1/4 cup Nutritional Yeast
- 2-3 tsp Kosher Salt
- Dash of Garlic Powder
- Dash of Turmeric
- Dash of Yellow Mustard Powder
- To make the Sage Hollandaise Sauce...
- 1/2 + 1/4 cup MimicCreme (or Cashew Mix)
- 1/2 tsp Salt
- Pepper, to taste
- 2 TBSP Earth Balance, melted
- 1 3/4 TBSP Corn Starch mixed with 1 1/2 TBSP Cold H20
- 1 TBSP Fresh Lemon Juice
- 1/8 cup Fresh Sage Leaves
- Dash of Turmeric
Lemon Bites
By blum099
In a food processor, blend walnuts and almonds to a coarse meal
- 1 cup raw walnuts
- 1/2 cup raw almonds
- 3/4 cup unsweetened shredded coconut
- a few pinches of kosher salt
- 1 cup medjool dates (about 10-12), pitted and cut into quarters
- zest of 1 lemon
- juice of 1/2 lemon, plus additional if necessary
Arugula Salad with Radishes and Caper Vinaigrette
By blum099
1 tablespoon drained capers, rinsed and coarsely chopped 1 1/2 teaspoons fresh lemon juice 1/4 teaspoon coarse salt
- 1 tablespoon drained capers, rinsed and coarsely chopped
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
- 1/3 cup extra-virgin olive oil
- 4 ounces baby arugula (8 cups)
- 1 cup celery leaves
- 1 cup fresh flat-leaf parsley
- 1 cup thinly sliced radishes (about 4)
- 2 thinly sliced scallions
Vegan Eggplant “Parmesan
By blum099
Each serving provides approximately: 238 Calories (kcal); 9g Total Fat; (30% calories from fat); 13g Protein; 32g C...
- Tomato Sauce:
- Ingredients
- 1 large eggplant, sliced 1/4 inch thick
- 2 pieces of whole grain bread, toasted and made into breadcrumbs
- 2-3 tbsp. soy parmesan (or ground almonds)
- fresh basil leaves, chopped or torn
- olive oil spray
- 1 medium onion, chopped
- 3 cloves garlic, minced or pressed
- 1 16-ounce can diced tomatoes
- 1 tsp. oregano
- 1/2 tsp. basil
- 1/2 cup vegetable broth
- 2 tbsp. tomato paste
- salt and pepper to taste
- “Cheese” Sauce:
- 1/2 cup extra-firm silken tofu
- 1/2 cup unsweetened soy milk
- 1/2 cup vegetable broth
- 2 tbsp. cashew butter or tahini
- 1 tsp. onion powder
- 1 1/2 tbsp. nutritional yeast
- 1/2 tsp. salt (optional)
- 1/8 tsp. white pepper
- 2 tsp. corn starch
salad dressing: Creamy Cranberry Dressing
By blum099
In a vitamix blend cranberries, stevia, orange juice, lemon juice, and agave until smooth Blend in the th
- ngredients
- 1 cup fresh cranberries
- 5 drops stevia
- 1/4 cup orange juice, freshly squeezed
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon agave nectar or honey
- 1/2 teaspoon thyme
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon celtic sea salt
- 1/2 cup olive oil
Raw Pad Thai
By blum099
Directions: 1. Remove kelp noodles from package and rinse very well under cold running water
- Ingredients:
- 1 package kelp noodles (12 oz./340 g)
- 1/2 head purple cabbage
- 2 carrots
- 1 zucchini
- 1 bunch green onions
- 1 each red and yellow bell pepper
- 1 serving marinated mushrooms (see below)
- a few handfuls mung bean sprouts
- 1 bunch cilantro (reserve a little for garnish)
- Raw Pad Thai Sauce (see below)
- black sesame seeds (or almonds, pumpkin seeds, cashews etc.)
- lime wedges for serving
- Marinated Mushrooms
- 1 lb/450g mushrooms of your choice (I used shiitake)
- 1/4 cup/60ml tamari
- 2 Tbsp. maple syrup
- 2 Tbsp. cold-pressed olive oil
- Raw Pad Thai Sauce
- Ingredients:
- 1 1/2 cup cashews, soaked
- 1 inch ginger root, peeled
- 1 clove garlic
- 1/2 red chili pepper, seeds removed
- 1 Tbsp. maple syrup
- 1 1/2 Tbsp. tamari
- juice of 2 limes
- 1 tsp. ground turmeric
- 10 coriander seeds
- 1 Tbsp. cold-pressed olive oil
- 2 cups/500ml water (or as needed)
Squash: Summer Stuffed Patty Pans
By blum099
Directions: 1. Cut around the stem of the patty pans to create a lid
- Ingredients:
- 6 small patty pan squash
- knob of coconut oil or ghee
- 1 medium red onion
- 1 clove garlic
- 1 Tbsp. caraway seeds
- 1 cup shelled green peas
- 2 cups chopped kale
- 1 cup cooked quinoa (or other whole grain)
- 1/2 cup crumbled goat or sheep feta (optional)
- sea salt & pepper
Burgers: Falafel-Style Lentil Burgers with Feta Sauce
By blum099
Calories per Serving: 340; Sodium: 1030mg; Total Carbohydrate: 54g; Fiber: 8g; Fat: 6g
- Burgers
- 2/3 cup black beluga lentils (or green lentils), rinsed
- 1/2 medium sweet potato, peeled and cut into 1/2-inch cubes
- 4 cups water
- 1/2 small red onion, finely chopped
- 1 large egg
- 2/3 cup whole-wheat panko breadcrumbs
- 1 tablespoon plus 1 teaspoon sesame seeds
- 1 tablespoon ground cumin
- 2 teaspoons dried marjoram
- 1 teaspoon dried oregano
- 1/2 teaspoon ground sumac (optional)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Nonstick pan spray
- Four 4-inch whole-wheat pitas or two large whole-wheat pitas
- 1 vine-ripened tomato, cored and thinly sliced
- Sauce
- 3 tablespoons crumbled feta cheese
- 1/2 cup plain low-fat yogurt
- 2 tablespoons finely chopped fresh mint leaves
Italian Charoset
By blum099
In Italy there are various regional versions of haroset
- 3 apples, sweet or tart
- 2 pears
- 2 cups sweet wine
- 1/3 cup pine nuts
- 2/3 cups ground almonds
- 1/2 lb. dates, pitted and chopped
- 3/4 cup yellow raisins or sultanas
- 4 oz. prunes, pitted and chopped
- 1/2 cup honey or to taste
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
ROASTED ACORN SQUASH
By blum099
Prep Time: 5 mins Cook Time: 40 mins Total Time: 45 mins Nutrition Facts Number of Servings: 4 Amount Per Servin
- 1 tablespoon oil, olive
- 2 pounds squash, acorn