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Recipes
Miso Harissa Delicata Squash
By blum099
Preheat the oven to 400F / 200C degrees
- 1/2 pound / 8 oz / 230 g small fingerling potatoes, washed and dried
- 3/4 pound / 12 oz / 340 g delicata squash
- 1/4 cup / 60 ml extra virgin olive oil
- scant 1/4 cup / 50 ml white miso
- scant 1 tablespoon harissa paste
- 3 tablespoons freshly squeezed lemon juice
- 1 1/2 ounce / 45 g kale, de-stemmed and finely chopped
- 4 radishes, very thinly sliced
- 1 1/2 ounces / 45g Marcona almonds, toasted pepitas, or other toasted nuts
SMoothie:Peppermint Milkshake
By blum099
Peppermint Milkshake Combine all ingredients in a blender top and with pomegranate seeds
- 1 cup (8 oz) unsweetened Vanilla Almond Milk
- 1/2 cup (4 oz) unsweetened light Coconut Milk
- 1-2 droppers full Peppermint Stevia Drops or 1/2 teaspoon Peppermint extract and sweetener of choice
- 1 cup Ice
- Topping
- Pomegranate Arils
- Vegan Peppermint Whipped Cream
- 2 cans (28 ounces) Full Fat Coconut Milk
- 2-3 droppers full Peppermint Stevia Drops or 1 teaspoon Peppermint extract and sweetener of choice
- Boozy Adult Version
- Add some light rum or cheer of your choice!
Fig: Autumnal Fig Balls
By blum099
Combine all the ingredients in a food processor and process until finely ground and well combined
- 1 cup old-fashioned oats
- 1 cup dried (but moist) figs, stemmed
- 1/4 cup sunflower seed butter (or your favorite nut butter)
- 2 to 3 tablespoons of your choice of 1) maple syrup (to make them sweet); 2) brandy or Frangelico (to make them boozy); or 3) apple juice or applesauce; or any combination of the three
Ginger Beef
By blum099
A terrific dish when served over a bed of brown rice
- 1 lb flank steak
- 2 tbsp lite soy sauce
- 2 tbsp seasoned rice vinegar
- 1/2 cup water
- 2 tsp ginger, ground
- 1 tsp garlic powder
- 10 slices (1" dia) fresh ginger root
- 8 large sized scallions
- 2 tsp corn starch
Zucchini Agrodolce Recipe
By blum099
Combine the vinegar, honey, garlic, and sea salt in a small saucepan over medium heat
- 3 tablespoons white wine vinegar
- 2 tablespoons runny honey
- 2 small garlic cloves, minced
- 1/4 teaspoon fine grain sea salt, plus more to taste
- 3 tablespoons extra-virgin olive oil
- 1 small red onion, finely sliced, soaked in ice water
- 1 pound zucchini, julienned
- 1 cup / 4 ounces toasted walnuts, roughly chopped
- 2/3 cup / 1 ounce toasted coconut flakes
- 3 dates, pitted and chopped
- to serve: micro greens or chopped herbs
Yogurt filled Strawberries
By blum099
If you’d prefer, you can fill your berries with Cream Cheese Frosting, coconut cream, Cashew Cream, or even ice c...
- 1 container fresh strawberries
- vanilla yogurt of choice (such as Wholesoy) – about 2 tsp per berry
- Healthy Graham Crackers or mini chocolate chips for garnish, optional
String Beans(Lebanese-Style Green Beans With Chickpeas in Olive Oil)
By blum099
Slow-cooked vegetable dishes like this one, a cumin-and paprika-spiced stew of beans and tomatoes, are a standby in...
- 1/4 cup olive oil
- 2 tsp. cumin seeds
- 4 cloves garlic, peeled and finely chopped
- 1 medium yellow onion, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. tomato paste
- 1 tbsp. paprika
- 1 1/2 lb. green beans, strings removed
- 1 (28-oz.) can whole, peeled tomatoes with juice, crushed by hand
- 1 (15-oz.) can chickpeas, drained and rinsed
Butter - Vegan
By blum099
Some final things to keep in mind before we get to the recipe: Double, triple, or quadruple the recipe to save t...
- Equipment:
- 1/2 1/2 1/2 cup soy milk, or almond or hemp milk—original, notunsweetened, not flavored
- 1/2 1/2 to tsp lemon juice (if allergic to citrus, use unseasoned rice vinegar)
- 1 1 1 tsp fine sea salt
- 1 1 1 cup canola oil or alternate (click here for alternates)
- 2 2 2 tsp liquid soy or sunflower lecithin
- 3.85 3.85 3.85 oz (109 g) fair trade, organic cocoa butter, preferably deodorized (1 cup melted)
- 1/2 1/2 1/2 tsp guar gum or xanthan gum
- 1/8 1/8 tsp turmeric (for brighter yellow color)
- Tall Container (for mixing your butter.) Most stick blenders come with such a container, or you can use a metal milkshake cup or deep Pyrex measuring pitcher.
Kabocha Japanese Pumpkin -Roasted
By blum099
A tasty fall favorite that can be made 3 different ways
- Spicy and Sweet:
- to One Kabocha (Japanese pumpkin - they tend to be squat, dark green with stripes and a very rough, almost warty texture. Don't worry, the skin gets tender when cooked and is completely edible.
- to has a delicate, slighly sweet and rich flavor. Be careful not to overpower it with too much seasoning.
- to to you have a can of spray oil (canola or olive oil) handy - if not, add more oil to the mixes below and be sure to coat each piece completely so that they don't dry out while roasting
- 1 1 1 TBSP Turbanado or brown sugar
- 1/2 1/2 1/2 tsp. cinnamon
- 1/4 1/4 1/4 tsp. ginger
- dash dash ground cloves
- dash dash nutmeg
- pinch pinch freshly ground black pepper
- dash, scosch or pinch cayenne (ground red pepper) optional
- 2 2 2 tsp tamari or soy sauce
- 1/4 1/4 1/4 sesame oil (plain or toasted)
- Sweet Treat
- 1 1 1 TBSP Turbanado or brown sugar
- 1/2 1/2 1/2 tsp. cinnamon
- 1/4 1/4 1/4 tsp. ginger
- dash dash ground cloves
- dash dash nutmeg
- to oil or canola oil to coat
- Italian-style (savory):
- 1/2 1/2 1/2 TBSP olive oil
- 1/2 1/2 1/2 tsp. thyme (or any herbs that you like)
- 1/4 1/4 1/4 tsp freshly groung black pepper
- dash dash or two of salt
- to won't need to spray th
Bibb Lettuce Salad with Horseradish Dressing
By blum099
STEP 1 Place eggs in a small pot, and cover with cold water by 1 1/2 inches
- 2 large eggs
- 2 tablespoons prepared horseradish
- 2 tablespoons champagne vinegar or white-wine vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 2 large heads Bibb lettuce, torn into 1 1/2-inch pieces