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Recipes
Latkes with Quince Conserva
By blum099
1. Add the potatoes to a large pot; fill the pot with enough cold water to cover the potatoes by a couple of inches
- INGREDIENTS
- Latkes
- 3 large russet potatoes (about 2 pounds)
- 1 tablespoon kosher salt
- 1 medium yellow onion, finely grated
- 1 large egg, lightly beaten
- 1/2 cup all-purpose flour
- 3 cups duck fat (or vegetable oil)
- Apple-quince conserva
- 1 pound tart apples (such as Granny Smith or Gravenstein)--peeled, cored and cut into 1-inch cubes
- 1 pound ripe quince--peeled, cored and cut into 1-inch cubes
- 2 whole star anise
- 2 whole cloves
- 1 cup Vin Santo
- 4 cups water
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
Fettuccine No-Fredo with Broccoli and Sautéed Mushrooms
By blum099
The pureed cauliflower forms a light yet creamy sauce that moistens the pasta and broccoli, while the sautéed mush...
- 1 head cauliflower, chopped into small pieces
- 4 cups water
- 4-6 cloves garlic, minced
- 1 to 2 teaspoon dried basil
- 1/2 to 2 teaspoon dried oregano
- pinch cayenne pepper
- salt to taste
- freshly ground black pepper
- 1 pinch nutmeg
- 1 1/2 tablespoon nutritional yeast
- 2 large Portabella mushrooms, sliced 1/4-inch thick
- 2 cloves garlic, minced
- 1/8 cup wine (I used white, but red will do)
- salt to taste
- 1 pound fettuccine
- 1 head broccoli, cut into florets
SUN-DRIED TOMATO AND BASIL PINWHEELS
By blum099
*
- 8 ounces (227 g) vegan cream cheese (I love Trader Joe's brand)
- 1/2 cup lightly packed (50 g) sun-dried tomatoes (dry, not in oil), chopped (plus more for topping)
- 1/4 cup lightly packed (45 g) frozen spinach, thawed and squeezed dry* (optional)
- 2 large cloves garlic, minced (~ 2 Tbsp, 12 g)
- 1/4 cup (20 g) vegan parmesan cheese, plus more for serving
- Pinch each sea salt and black pepper
- 2 large flour tortillas (ensure vegan friendliness on package)
- 24 fresh basil leaves, divided
Wild Rice Salad with Broccoli
By blum099
Wild rice is a big deal where I live
- 2 cups cooked wild rice
- 2 cups broccoli florets, blanched and cooled
- 2 cups sugar snap peas, blanched and cooled
- 1/2 cup coarsely shredded carrot
- 2 tablespoons extra virgin olive oil
- 2 tablespoons orange juice
- 1 tablespoon sherry vinegar
- 1 tablespoon tamari or soy sauce
- 1 teaspoon pure maple syrup
- 1/4 cup dried sweet cherries, halved
- 1/2 cup coarsely chopped toasted pecans
- Fine sea salt and freshly ground black pepper
LENTILS, BROWN RICE AND CARAMELIZED ONIONS
By blum099
Bring rice and 2 cups water to a boil in a medium pot
- 1 cup long-grain brown rice
- 1 cup dried brown lentils
- 3 medium yellow onions, thinly sliced
- 3/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
Kale, Sausage & Lentil Skillet Supper
By blum099
Per serving: 500 calories; 11 g fat ( 1 g sat , 3 g mono ); 60 mg cholesterol; 58 g carbohydrates; 32 g protein; 16...
- 3 teaspoons extra-virgin olive oil, divided
- 1 12-ounce package cooked chicken sausage
- 1 large onion, thinly sliced
- 2 tablespoons chopped garlic
- Pinch of crushed red pepper, or to taste
- 2 1/2 cups water
- 1 1/2 cups red wine
- 1 cup lentils, preferably French green
- 12 cups chopped kale leaves, tough stems removed
- 1 teaspoon chopped fresh sage
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
Panzanella Salad
By blum099
Description: Created by: GigaChef Cookbook(s): Category(s): 1st Course, 2nd Course, Appetizers, Salads,
- Bread - Italian-day old .5 loaf small pieces
- Red onion 1 each minced
- Scallions 1 each sliced
- Cucumbers 2 each peeled, seeded, and slice
- Green bell pepper 1 each seeded and chopped
- Capers 1 tbsp coursely chopped
- Tomatoes-very ripe 3 each peeled, seeded, and chop
- In a large bowl toss together
- Olive oil .5 cup
- Lemon juice .25 cup
- Salt and Pepper to taste
- Garlic 2 cl pressed
- Parsley - chopped as needed
- Dressing: Stir together. Pour over salad and toss
Egg Subsitutue
By blum099
Egg Substitutes, each equivalent to 1 egg (best use): ¼ cup applesauce (adding moisture, e
- many different choices see below.
Jalapeno-Butternut Soup | serves 2
By blum099
I’m always looking for new ways to reinvent butternut soup
- 1 c cubed butternut squash
- 1 tbsp minced jalapeno
- 1 1/2 tbsp minced garlic
- 1 tbsp minced fresh ginger
- dash chipotle powder
- 1 tbsp pure maple syrup
- 1 + cup vegetable broth
- 1/4 tsp soy sauce
- Note: for a soy-free version, omit soy sauce and add salt to taste.
Fresh Cranberry-Citrus Relish
By blum099
directions 1. Finely shred the peel from orange and lemon
- 1 medium seedless orange
- 1 medium lemon
- 1 medium apple
- 1/2 cup sugar
- 4 cups fresh or frozen cranberries