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Recipes
Soup: Pecan-Miso Vegetable Soup
By blum099
1. In a stock pot, heat oil over medium heat
- 2 tablespoons olive oil
- 1 small onion, cut into 1/4-inch dice
- 1 cup chopped parsley
- 12 shiitake mushrooms, trimmed and sliced thin
- 4 medium turnips, cut into 1-inch cubes
- 1 pound butternut squash, peeled, seeded and cut into 1-inch cubes
- 1 pound pumpkin, peeled, seeded and cut into 1-inch cubes
- 6 cups water
- Pinch salt
- 5 cups watercress
- 1 1/2 tablespoon red miso
- 3/4 tablespoon white miso
- 1 1/2 teaspoons Shaoxing wine or sake
- 3/4 teaspoon mirin
- 1/4 cup pecans, finely ground, plus 1 cup pecans, toasted and roughly chopped
- 1 tablespoon sesame seeds, toasted
- 9 boiled chestnuts, peeled and roughly chopped
- 2 tablespoons pickled ginger
Eggplant and Tofu in Spicy Garlic Sauce
By blum099
This Szechuan-style dish gets its heat from the chili sauce
- 1 pound extra-firm tofu (not silken)
- 1 tbsp soy sauce (reduced sodium)
- 2 tbsp. water
- 1/2 tsp dark sesame oil
- 4 small eggplants, about 1-1/2 pounds total, peeled and sliced into strips 2-inches long, 1-inch wide, and 1/4-inch thick (or use one large eggplant)
- 1/3 cup water
- 6-8 garlic cloves, minced–about 2 tbsp.
- 1-inch peeled fresh ginger, grated
- 3/4 cup vegetable broth or water
- 1 tbsp vegetarian hoisin sauce
- 3 tbsp soy sauce (reduced sodium preferred)
- 3 tbsp seasoned rice vinegar
- 1/2 tbsp dark sesame oil
- 1/2 tbsp sugar or other sweetener
- 1/2 – 1 tsp hot chili sauce (available in Asian markets)
- 1 tbsp tomato paste
- 1 tomato, coarsely chopped
- sprinkling of sesame seeds for garnish (optional)
Chicken Stuffed with Pesto, Ham, and Fontina Cheese
By blum099
Butterfly each chicken breast by slicing it thinly open like a book, taking care not to slice completely through bo...
- 2 boneless, skinless chicken breasts (~6 ounces each)
- 2 thick slices smoked ham
- 1 ounce fontina cheese, grated
- 2 tablespoons basil pesto
- 1/2 cup homemade or store-bought seasoned bread crumbs
- 2 teaspoons olive oil
Granola
By blum099
I have tried exchanging the almonds for walnuts or pecans, but find that they easily become over toasted
- 10 cups oats, use gluten free oats for a gluten free version
- 3 cups raw almonds, chopped
- 1 cup pumpkin seeds
- 1 cup sunflower seeds
- 1 cup sesame seeds
- 1 1/2 tsp cinnamon
- 1 cup extra virgin olive oil
- 1 cup rice syrup
- 1/2 cup maple syrup
- 3/4 teaspoon sea salt
- 4 teaspoons vanilla extract or 1 vanilla bean, I use both since I love vanilla.
- 3/4 cup unsulphured dried apricots, finely sliced
- 1/2 cup unslphured golden raisins, like Hunza
- 1 cups dried cherries or raisins
VeganSmoky Ranch dressing
By blum099
Then cover the raw cashews with very hot water and soak them for 10 minutes
- 1/2 cup raw cashews
- Hot water
- 1/3 cup non-dairy milk
- 1 tablespoon white vinegar
- 1/2 tablespoon lemon juice
- 3/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon liquid smoke
- 1/4 teaspoon ground chipotle powder
- 1/4 teaspoon agave nectar, optional
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Eggplant and Parsley Dip (Melintzanosalata)
By blum099
1. Build a hot fire in a charcoal grill or heat a gas grill to high
- 2 lbs. eggplant (about 2 large eggplants)
- 1 ⁄2 cup extra-virgin olive oil
- 1 green bell pepper, cored and
- roughly chopped
- 1 jalapeño, stemmed, seeded, and
- roughly chopped
- 1 cup flat-leaf parsley leaves
- 2 tbsp. red wine vinegar
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper,
- to taste
- Toasted pita, for serving
Frittata:End-of-Summer Frittata
By blum099
Place sliced potatoes in a small saucepan and fill to cover with water
- 1 russet potato, peeled and thinly sliced
- 7 ounces soft silken tofu
- 2 tablespoons vegan margarine
- 3 tablespoons cornstarch or arrowroot
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 zucchini, shredded
- 1 small heirloom tomato, sliced
- Fresh basil leaves, optional for garnis
Vegan Shrimp
By blum099
These don't taste like the real thing, but are just delicious! Mix all the ingredients, except the carrots and oil...
- 4 medium carrots, shredded
- 1 cup flour
- 1 cup water
- vegan egg replacer for 1 egg
- garlic salt (I use about a teaspoon, but that's 'cause I love garlic!)
- 1/2 teaspoon Paprika
- yeast, just a pinch
- pepper to taste
- frying oil
Artichokes - grilled
By blum099
If using a grill that needs to be started ahead of time, prepare the fire
- 3 whole artichokes
- 1 lemon
- 1 tablespoon salt
- 1 tablespoon whole peppercorns
- 4-6 cloves garlic
- 3 tablespoons olive oil
Golden-Crusted Brussels Sprouts
By blum099
This is the only way to eat brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly ...
- 24 small brussels sprouts
- 1 tablespoon extra-virgin olive oil, plus more for rubbing
- fine-grain sea salt and freshly ground black pepper
- 1/4 cup grated cheese of your choice