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Recipes
Kale: Apple Cinnamon Kale Chips
By blum099
Combine all ingredients except kale in a high-speed blender and blend until smooth, adding a splash of water if nee...
- 1 cup dried apples (preferably unsulfured), soaked for 2 hours and drained
- 1 cup cashews, soaked for 2 hours and drained
- 1 cup water or nondairy milk
- 3/4 cup maple syrup
- 1 tablespoon ground cinnamon
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 1/8 teaspoon sea salt
- 1 large bunch curly kale, stems removed, torn or chopped (about 8 cups chopped)
Pasta e Ceci (Pasta with Chickpeas)
By blum099
If you’re using dried chickpeas, put them in a bowl covered with plenty of fresh cold water the night befor...
- 7 ounces (200 grams) dried chickpeas (or a 14 ounce/400 gr can of cooked chickpeas), plus liquid from cooking
- 1 fresh bay leaf
- 1 whole garlic clove
- 1 sprig fresh rosemary
- 1 fresh or dried chili, chopped (optional)
- about half a 14 ounce can of peeled, chopped tomatoes
- 7 ounces (200 grams) of short pasta such as ditalini, pasta mista or rombi (see notes)
- Extra virgin olive oil
- Salt and freshly ground black pepper
Tempeh “Chicken” Salad Recipe
By blum099
Steam tempeh for 5 minutes
- 1 pack of tempeh
- 3 sticks of celery chopped
- 1 medium carrot chopped small
- 1/2 red onion minced
- 1 dill pickle diced (or low sodium relish)
- 1/2 cup raw cashews
- 1 cup water
- 1/4 cup red wine vinegar (or fresh lemon or lime juice)
Vegetables: Roasted Winter Vegetables with Miso-Lime Dressing
By blum099
Preheat oven to 400°F. Arrange three baking racks, evenly spaced, in the oven
- Roasted Winter Vegetables with Miso-Lime Dressing
- Serves 4
- 8 ounces brussels sprouts, trimmed and halved lengthwise
- 1 medium sweet potato (about 8 ounces), peeled, cut in 1/2-inch cubes
- 1 medium head of cauliflower (about 1 1/2 pounds), cut into bite-size pieces
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt
- 2 tablespoons lime juice
- 1 1/2 teaspoons yellow miso paste
- 2 tablespoons walnut oil
- Black peppe
Beef and Portobello Mushroom Stroganoff
By blum099
Cook Time: 25 mins Total Time: 25 mins Contains Wheat/Gluten Contains Dairy Good for Leftovers Conta
- 2 teaspoon oil, canola, plus 1 tablespoon, divided
- 1 pounds beef, flank steak, trimmed
- 4 large mushrooms, portobello, stemmed, halved and thinly sliced
- 1 large onion(s), sliced
- 3/4 teaspoon thyme, dried
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3 tablespoon flour, all-purpose
- 14 ounce(s) broth, beef, reduced sodium
- 2 tablespoon liqueur, cognac, or brandy
- 1 tablespoon vinegar, red wine
- 1/2 cup(s) sour cream, reduced-fat
- 4 tablespoon chives, fresh, or parsley
Endurance Crackers
By blum099
These Endurance Crackers are extremely light and crispy while providing long-lasting energy
- 1/2 cup chia seeds*
- 1/2 cup sunflower seeds
- 1/2 cup pepita seeds (or pumpkin seeds)
- 1/2 cup sesame seeds
- 1 cup water
- 1 large garlic clove, finely grated
- 1 tsp grated sweet onion
- 1/4 tsp kosher salt, or to taste
- Herbamare & kelp granules, to taste (optional)
Peanut Butter Date Protein Bars
By blum099
These Peanut Butter Date Protein Bars are packed with power and great flavors!
- DATE PASTE:
- 1 cup peanut flour
- 1/2 cup vanilla Vega protein powder
- 3/4 cup date paste
- 1/4 cup peanut butter
- 1/2 teaspoon salt
- 2 to 4 tablespoons water, as needed
- 1/4 cup peanuts
- 12 Medjool dates (about 1 1/2-cup )
- Filtered water, enough to cover the dates
CHILLED CHOCOLATE ESPRESSO TORTE WITH TOASTED HAZELNUT CRUST, FROM OH SHE GLOWS
By blum099
Directions: 1. Make the Crust: Preheat the oven to 350°F (180°C)
- For the crust:
- Chilled Chocolate Espresso Torte with Toasted Hazelnut Crust
- Makes 1 (9-inch / 23-cm) torte; serves 8–14
- 3/4 cup / 100g hazelnuts
- 1/4 cup / 60ml coconut oil
- 3 Tbsp. maple syrup
- 1/4 tsp. fine-grain sea salt
- 1 1/2 cups / 150g rolled oats, divided, gluten-free if necessary
- For the filling:
- 1 1/2 cups / 200g cashews, soaked for at least 4 hours
- 3/4 cup / 175 ml pure maple syrup
- 1/2 cup / 125 ml coconut oil
- 1/3 cup / 30g cocoa powder (I used raw cacao powder)
- 1/3 cup / 75 ml dark chocolate chips, melted (I used chopped dark chocolate)
- 2 tsp. pure vanilla extract (I used seeds of 1/2 vanilla bean)
- 1/2 tsp. fine-grain sea salt
- 1/2 tsp. espresso powder (optional)
- shaved dark chocolate, for garnish (optional)
- coconut flakes, for garnish (optional)
- Sarah’s Simple Cashew Cream
- Ingredients:
- 1/2 cup cashews, soaked for at least 4 hours
- 3 Tbsp. maple syrup
- 4 Tbsp. water
- a couple pinches sea salt
Roasted Broccoli With Lemon
By blum099
Nutrition Facts Number of Servings: 4 Amount Per Serving Calories: 54 Total Fat: 4 g Saturated Fat: 1 g Cholestero
- 4 cups organic broccoli florets
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt, or to taste
- 1 dash freshly ground black pepper
- 1 lemon, cut into wedges
Soup: Hearty White Bean and Spinach Soup with Rosemary and Garlic
By blum099
White beans in a garlicky rosemary broth with wilted spinach make for a quick and easy, balanced, and delicious 25-...
- 1/4 cup extra-virgin olive oil, divided
- 1 cup onion, finely sliced
- 1/2 cup celery, diced
- 6 medium cloves garlic, thinly sliced
- 1 tablespoon fresh rosemary leaves, chopped
- 1 quart vegetable stock
- 1 bay leaf
- 1 (15 ounce) can white beans, drained and rinsed
- 1 bunch spinach (about 4 ounces), trimmed and washed
- 2 teaspoons juice from 1 lemon
- kosher salt and freshly ground black pepper