Blum099's profile page
Recipes
Pomegranate smoothie
By blum099
161 calories
- 1 cup of berries (raspberries, strawberries or blueberries)
- 1/4 cup pomegranate juice
- 1/4 cup water
- half of a banana
- 1 cup of ice
Vegan Sun-Dried Tomato and Asparagus Quiche
By blum099
Try this delicious Vegan Sun-Dried Tomato and Asparagus Quiche recipe
- Crust:
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup non-dairy butter (I used Earth Balance buttery sticks)
- 2-3 tablespoons ice cold water
- Filling:
- 1 tablespoon coconut or vegetable oil
- 1/4 cup white onion, minced
- 1 cup fresh asparagus, chopped
- 3 tablespoons dried tomatoes, chopped
- 1-4 ounce block of medium/firm tofu, drained
- 3 tablespoons nutritional yeast
- 1 tablespoons non-dairy milk
- 1 tablespoon all purpose flour
- 1 teaspoon dehydrated minced onion
- 2 teaspoons fresh lemon juice
- 1 teaspoon spicy mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon turmeric (optional)
- 1/2 teaspoon liquid smoke
- 3 tablespoons fresh basil, chopped
- 1/3 cup vegan mozzarella cheese (I used Diaya)
- salt and pepper
Kabocha Tofu Pie
By blum099
The recipe is loosely based on a favorite dish that my mom used to cook, tofu spinach pie from Brother Ron Pickarsk...
- Makes one 9" pie
- Crust
- 1 cup whole wheat pastry flour
- 1/2 cup unbleached flour
- 1/8 cup olive oil
- Small pinch of salt (about 1/8 teaspoon)
- 1/4 cup ice water
- Filling
- 2 pounds kabocha, peeled, seeded, and cubed (about 4 cups)
- 1 tablespoon olive oil
- 1 small onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 12 ounces firm tofu, mashed (about 1 1/2 cups)
- 1 tablespoon fresh rosemary leaves, finely chopped
- 1 1/2 teaspoons salt
- Freshly ground pepper, to taste
- 2 tablespoons arrowroot powder dissolved in 1 tablespoon water
- 2 tablespoons agave n
Eggplant Caponata
By blum099
Heat oil in a 12″ skillet over medium-high heat
- Credit: Todd Coleman
- SERVES 6-8
- 3 cups olive oil
- 2 lbs. eggplant, cut into 1″ cubes
- 1 large yellow onion, chopped
- 1 rib celery, roughly chopped
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsp. tomato paste, thinned with 1/4 cup water
- 1 cup crushed canned tomatoes
- 6 oz. green olives, pitted and roughly chopped
- 1/2 cup white wine vinegar
- 1/2 cup golden raisins
- 1/4 cup salt-packed capers, rinsed and drained
- 3 tbsp. sugar
- 2 tbsp. finely grated unsweetened chocolate
- 1/2 cup finely shredded basil
- 2 tbsp. pine nuts
Kung Pao Chicken
By blum099
Recipe type: Main Dish Number of serving: 4 Preparation time: 20 Minute(s) Cook time: 20 Minute(s)
- * Marinade:
- 2 * 2 boneless, skinless chicken breasts, 7 to 8 ounces each
- 2 * 2 teaspoons soy sauce
- 2 * 2 teaspoons Chinese rice wine or dry sherry
- 1 * 1 teaspoon sesame oil
- 1 1/2 * 1 1/2 teaspoons cornstarch
- sauce:
- 2 * 2 tablespoons dark soy sauce
- 1 * 1 tablespoon Chinese rice wine or dry sherry
- 1 * 1 teaspoon sugar
- other:
- 8 * 8 small dried red chili peppers
- 2 * 2 cloves garlic
- 2 * 2 green onions (spring onions, scallions)
- 4 * 4 tablespoons oil for stir-frying, or as needed
- 1 * 1 teaspoon Szechuan peppercorn, optional
- 1/2 * 1/2 cup peanuts or cashews
- * a few drops sesame oil, optional
Vegan Cheesy Sauce
By blum099
Boil the sweet potatoes in enough water to cover them, until they’re soft
- 2 cups diced sweet potato (peeled)
- 1/2 – 2/3 cup cook water
- 1/2 cup cashews
- 1/4 cup nutritional yeast
- 1 clove garlic
- 1 heaping tablespoon raw tahini
- 1 teaspoon himalayan salt
Sauce Ragu for ravioli
By blum099
Here’s a variation on an Italian family favorite that I think would make my mother proud
- 1/4 cup olive oil (imported, high-quality preferred)
- 6 fat garlic cloves, finely minced
- 2 medium-sized onions, finely chopped
- 2 carrots, peeled and very finely chopped
- 2 pounds ground beef and veal (fresh-killed preferred, available at Dinora’s Market in Stapleton)
- 1 (108-ounce) can of imported Italian peeled tomatoes in puree (available at Top Tomato for $4.99)
- 1/4 cup balsamic vinegar
- 1/4 cup good-quality dry red wine
- 1/4 to 1/2 cup hardened, dried rind of Parmesan or Pecorino-Romano cheese, chopped (optional but recommended)
- 1/4 cup fresh oregano leaves, stems removed, finely chopped
- 3 fresh bay leaves, or a few more, to taste
- Dried red pepper flakes, crushed, to taste (at least 1 teaspoon)
- Kosher salt, to taste
Chick pea snack
By blum099
Rinse and drain two cups of canned or home-cooked chickpeas
- 2 cups of canned chick peas
- 2 tablespoons of olive oil
- spinkle of paprika
- slak
- pepper
Raw Cranberry Sauce
By blum099
Rinse and drain cranberries, taking any soft ones out to toss
- 2 cups orgainc cranberries
- 1 organic orange, sliced in half and flesh (without pith) removed with liquid
- 1/2 cup raw, organic pecans, chopped
- i green apple, chopped
- 3/4 cup palm sugar, to taste (I use 1/4 cup, but some really like their cranberry sauce sweet.)
- 1 t orange zest
Brussels Sprouts Salad
By blum099
When shopping for brussels sprouts for this appealing side dish, look for small ones that have a bright green color
- 1 lb. brussels sprouts
- 2 cups toasted walnut halves
- 1 ⁄3 cup grated pecorino, plus more for garnish
- 1 ⁄4 cup extra-virgin olive oil, plus more for garnish
- Juice of 1 lemon
- Kosher salt and coarsely ground black pepper