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Recipes
Tofu Palak Paneer
By blum099
Per serving (1/4 of recipe): 144 calories 5
- For the palak:
- 1 16-ounce (500 grams) block firm tofu
- 1 tablespoon (15 grams) grated fresh ginger or ginger paste
- 1 tablespoon (15 milliliters) lemon or lime juice
- 1 teaspoon (2.5 grams) garam masala
- salt, to taste
- 1 teaspoon (2.5 grams) ground cumin
- 1 teaspoon (2.5 grams) ground coriander
- 1/2 teaspoon (1 gram) chili powder or crushed red pepper
- 1/2 teaspoon (1 gram) turmeric (optional)
- 1 teaspoon (5 grams) grated fresh ginger
- 2 tomatoes, chopped
- salt, to taste
- 1/2 cup (75 grams) chopped onion
- 2 bunches fresh spinach, chopped roughly and boiled in about 1/4 cup (60 milliliters) water until tender, or 1 16-ounce (315 grams) bag frozen spinach (approximately 4 cups steamed)
- 1/3 cup (80 grams) plain soy yogurt or other plant-based yogurt
Easy No-Cook Thai Peanut Sauce
By blum099
Whisk all ingredients well in a small bowl
- 1/2 cup creamy peanut butter
- 3 tablespoons coconut milk
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 2 teaspoons Sriracha, or more depending on spice preference
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
Skirt Steak and Sweet Potato Stir-Fry with Chimichurri Sauce
By blum099
Stir-fry ■1/4 cup extra-virgin olive oil ■1/4 tsp ground cumin ■1/2 tsp ground coriander ■1 tsp adobo...
- Sauce (makes 1 cup)
- ■1 cup (packed) fresh Italian parsley
- ■1/2 cup olive oil
- ■1/3 cup red wine vinegar
- ■1/4 cup (packed) fresh cilantro
- ■2 garlic cloves, peeled
- ■3/4 teaspoon dried crushed red pepper
- ■1/2 teaspoon ground cumin
- ■1/2 teaspoon salt
Crunchy Raspberry Sweet Potato Cakes with Honey Sour Cream
By blum099
These raspberry potato cakes can be served as an appetizer or a side dish, and are perfect for holiday entertaining...
- Sweet Potato Cakes
- 2 Tbsp. butter, divided
- 2/3 cup Italian flavored panko breadcrumbs
- 2 cup sweet potatoes, cooked and mashed (fresh or frozen, thawed sweet potatoes may be used)
- 2 tsp. finely chopped crystallized ginger
- 1 large egg
- 2 Tbsp. milk
- 1/4 cup all-pourpose flour
- 1 tsp. salt
- 1 pkg. (6 ounces) Driscoll's Raspberries
- Honey Sour Cream Topping
- 1/2 cup sour cream
- 1/4 tsp. ground cinnamon
- 1 tsp. honey
Portobello Mushroom - Tofu
By blum099
Preheat oven to 350F. In a medium saucepan, combine quinoa with 1 cup water
- 0.5 cup quinoa
- 2 portobello mushroom caps
- 1.5 tbsp olive oil
- 1.5 tbsp tamari
- 6 oz cubed tofu (see note below)
- 0.5 tbsp coconut oil
- 0.5 yellow onion
- 2 tsp minced garlic
- 1 green pepper
- 2 green onions
CADRY'S GRILLED AVOCADOS STUFFED WITH SMOKY HEARTS OF PALM SALSA. VEGAN GLUTENFREE
By blum099
Heat an outdoor grill to 500 degrees
- 1 14.5 ounce jar of hearts of palm, drained (about five 4-inch sticks)
- 1/2 medium red bell pepper, diced small
- 2 heaping Tablespoons yellow onion, chopped small
- 1/4 cup loosely packed cilantro leaves, roughly chopped
- 2 Tablespoons freshly-squeezed lime juice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground chipotle chile pepper
- Roughly chop the hearts of palm into small, bite-sized chunks. Put them in a bowl with the remaining ingredients and combine. Refrigerate a few hours or overnight to allow the flavors to develop.
- Grilled Avocados
- 3 ripe avocados
- 3 teaspoons freshly squeezed lime juice, divided
- Extra virgin olive oil for lightly oiling avocados
- Tortilla chips (optional)
- Cut the avocados evenly in half. Remove the pits. Cover each cut avocado half in 1/2 teaspoon of lime juice. Lightly brush each half with extra virgin olive oil. (Don't bother oiling the exterior peel. It won't be touching the grill.)
Spaghetti Squash Pie
By blum099
I found this recipe on Delish and knew I wanted to make it, but after I visited the produce section and saw all the...
- 15 oz. ricotta cheese
- 1 egg
- 3 cups marinara sauce
- 10 oz. frozen spinach
- 1 Spaghetti Squash
- 1 t basil
- 1 t oregano
- .5 t black pepper
- 4.5 oz Colby Jack
BROILED LEMON-HONEY CHICKEN BREASTS
By blum099
Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins Recipe Source: National Honey Board Nutrition Facts N
- Ingredients
- 1/4 cup(s) honey
- 1/4 cup(s) lemon juice
- 2 teaspoon oil, vegetable
- 1 teaspoon rosemary, crushed
- 1 teaspoon lemon peel, grated
- 1/2 teaspoon salt
- 1/8 teaspoon pepper, black
- 4 chicken, breast, skinless
Quinoa Cauliflower and Collard Greens.
By blum099
Method: Quinoa: Wash the quinoa then cook with the rest of the ingredients
- Roasted Cauliflower:
- 1/2 cup quinoa
- 1 cup water
- 1/4 tsp salt
- 1/2 tsp sesame oil
- 1/2 tsp sriracha
- 1/2 head of large cauliflower or 1 small cauliflower, chopped into small florets
- 1 tsp sesame oil
- 1 tsp oil
- 1 + tsp Sriracha to taste
- 1/4 tsp ginger powder
- Collard Greens:
- 4-5 large leaves of collard greens, tough ribs removed and chopped chiffonade
- 1/2 teaspoon oil
- a generous pinch of salt and garlic powder
- 2 Tablespoons water
- Almond Sriracha Sauce:
- 3 Tablespoons Almond butter (or use any other nut butter like Peanut butter)
- 2 tsp ginger minced
- 1/4 tsp garlic powder
- 1-2 tsp Sriracha to taste
- 1 tsp apple cider vinegar
- 2 tsp maple syrup
- 2 tsp extra virgin olive oil
- 1/2 tsp sesame oil
- 3 Tablespoons coconut milk (I used So delicious Lite culinary coconut milk)
- a generous pinch of salt
Potato, Parsnip, and Herb-Oil Puree
By blum099
STEP 1 Bring olive oil, peppercorns, bay leaf, rosemary, and cinnamon stick to a gentle simmer in a saucepan over l...
- 1/2 cup extra-virgin olive oil
- 3 whole black peppercorns
- 1 dried bay leaf
- 1 large rosemary sprig
- 1 piece (1 inch) cinnamon stick
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 2 pounds parsnips, peeled and cut into 1-inch pieces
- 1/2 teaspoon coarse salt
- Pinch of freshly grated nutmeg