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Recipes
Whipped Cream: Vegan Whipped Cream
By blum099
Chill coconut milk in the cans overnight
- 2 cans full fat coconut milk (13.5 oz cans) - unflavored and unsweetened
- Plain or Vanilla Stevia Drops to taste
- Vanilla
- Vanilla Stevia Drops
- Vanilla Extract, for even more vanilla flavor
- Chocolate
- Unsweetened Cocoa Powder
- Coffee
- instant Coffee or Espresso powder
- Mocha
- Unsweetened Cocoa Powder
- instant Coffee or Espresso powder
Wasabi Crusted Asian Salmon
By blum099
Line a baking pan with aluminum foil and place the salmon in the pan
- 2 pounds center-cut salmon fillet
- 1 cup soy sauce
- 1/4 cup rice vinegar
- Juice of 2 lemons
- 2 TBSP coconut milk
- 1 1/2 tsp brown sugar
- 2 TBSP orange marmalade
- 1 tablespoon toasted (dark) sesame oil
- 1 1/2 teaspoons chili powder
- 1/2 cup chopped green onions
- 2 tablespoons minced garlic (just use the canned garlic)
- 2 tablespoons ginger
- 1 TBSP wasabi powder
- 1 1/2 cups panko (Japanese bread crumbs)
Squash: Healthy Stuffed Patty Pan Squash
By blum099
Amount Per Serving Calories 31 Calories from Fat % Daily Value * Total Fat 146 mg 0% Saturated Fat 33 mg 0% ...
- pattypan squash (6 inches pattypan squash one)
- 3 3
- 4 4
- cup fresh mushrooms (chopped)
- 1 1
- 2 2
- cup sweet onion (chopped)
- 1 stalk celery (chopped)
- 1 tomato (coarsely chopped)
- 2 tbsps fresh basil (chopped)
- 1 tbsp hot sauce (chipotle)
- 1 tbsp garlic
- 1 tsp dried ancho chile (powder)
- 3 tbsps marsala wine
- salt
- pepper
Roasted squash and heirloom bean tart with pumpkin seed crust.
By blum099
Although I like the look of the green-skinned kabocha squash in this tart, I found that the large wedges roasted up...
- Crust
- 3/4 cup regular rolled oats (gluten free if needed)
- 3/4 cup toasted pumpkin seeds, divided
- 1/4 cup chickpea flour
- 1/4 cup brown rice flour, I used sprouted
- 1/2 teaspoon baking powder
- 1/2 cup oat flour (gluten free if needed)
- 1/2 teaspoon sea salt
- 5 tablespoons extra virgin olive oil
- 5 tablespoons nut milk or soymilk
- Filling
- 1 1/2 cup white Corona beans, soaked over night in plenty of water
- 4 tablespoons extra virgin olive oil, divided
- 2 inch strip kombu
- 1 large yellow onion, quartered and sliced
- Sea salt
- 1 tablespoon balsamic vinegar
- 2 tablespoons white balsamic vinegar
- Topping
- 1/2 a medium-large red kuri squash, halved and seeded
- 1/2 a medium large kabocha squash, halved and seeded
- 1 large delicata squash, halved and seeded
- 2 tablespoons plus 2 teaspoons extra virgin olive oil, divided
- Sea salt
- 1/2 cup sage leaves
Seitan Stuffed with Walnuts, Dried Cranberries, and Mushrooms
By blum099
The stuffing ingredients are very flexible
- Ingredients
- STUFFING
- 1/2 large onion, chopped
- 1 rib celery, chopped
- 4 ounces mushrooms, sliced or chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- generous grinding of pepper
- 3 ounces whole wheat bread (about 2 slices), cut into small cubes
- 1/3 cup dried cranberries or cherries
- 1/4 cup chopped walnuts
- 1 teaspoon whole chia seeds or ground flax seed
- 1 tablespoon soy sauce
- 1/2 cup water (more as needed)
- SEITAN
- 2 cups vital wheat gluten (10 ounces)
- 1/4 cup nutritional yeast
- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- 1 teaspoon marjoram
- 1/3 cup quinoa flakes or quick oatmeal
- 1 teaspoon chia seed or ground flaxseeds
- 1 1/2 cup vegetable broth
- 1 cup great northern beans, cooked
- 2 tablespoons soy sauce
- 1 clove garlic, peeled
- 1 tablespoon tahini (preferred) or other nut butter
- BAKING BROTH
- 1/2 cup vegetable broth
- 1 tablespoon soy sauce
- 1/2 teaspoon dark sesame oil (optional)
- ASSEMBLY
- 4 sprigs fresh rosemar
OVEN-ROASTED BEETS AND POTATOES
By blum099
DIRECTIONS 1. Preheat the oven to 400°F
- 4 medium golden beets, peeled
- 4 medium red beets, peeled
- 6 medium Yukon Gold potatoes, peeled
- 4 tablespoons butter
- 2 tablespoons chopped thyme leaves
- 2 tablespoons chopped rosemary leaves
- Salt and freshly ground black pepper
Green Curry Tofu Cakes and Blood Orange Dipping Sauce
By blum099
Arame lends a light seafood flavor to the cakes
- Blood orange sauce:
- 1/2 cup hot vegetable broth
- 1 tablespoon arame, crushed between fingers slightly
- 1 teaspoon chia seed or ground flaxseeds
- 14 ounces extra-firm tofu, drained well
- 1 tablespoon nutritional yeast
- 2 tablespoons lite soy sauce or gluten-free tamari
- 2-3 tablespoons green curry paste (use even less if you're using store-bought paste or don't like things too spicy)
- 1/2 cup quinoa flakes or quick oats (see notes below)
- 1/4 cup finely diced red bell pepper
- 1/4 cup minced parsley or cilantro
- 1 cup breading, optional (see notes below below
- 1/4 cup sugar
- 1 tablespoon water
- 1/8 cup blood orange vinegar
- 1/2 small carrot, shredded
- 1/4 small cucumber, peeled, seeded, and shredded
NO-BAKE ENERGY BITES
By blum099
Stir all ingredients together in a medium bowl until thoroughly mixed
- 1 cup (dry) oatmeal (I used old-fashioned oats)
- 2/3 cup toasted coconut flakes
- 1/2 cup peanut butter
- 1/2 cup ground flax seed
- 1/2 cup chocolate chips or cacao nibs (optional)
- 1/3 cup honey or agave nectar
- 1 tablespoon chia seeds (optional)
- 1 teaspoon vanilla extract
Crostini with Sun-Dried Tomatoes
By blum099
Per serving (3 slices) ■Calories: 91 ■Fat: 1
- 6 sun-dried tomato halves
- 2/3 cup roasted red peppers (about 2 peppers)
- 1 garlic clove, crushed
- 2 tablespoons chopped fresh basil, or 1 teaspoon dried basil
- 1/8 teaspoon black pepper
- 1 baguette or Italian loaf, cut into 1/4" slices
SEVEN-VEGETABLE COUSCOUS
By blum099
Combine the couscous and water in a heatproof bowl
- Garnish:
- 1 l/2 cups couscous
- 3 cups boiling water
- 1 tablespoon nonhydrogenated margarine
- 1 teaspoon turmeric
- 1 teaspoon salt
- 2 tablespoons light olive oil
- 2 medium onions, chopped
- 1 cup finely shredded white cabbage
- 1 medium turnip, peeled and diced
- 1 medium yellow summer squash, halved lengthwise and sliced l/4-inch thick
- 1 medium zucchini, halved lengthwise and sliced l/4-inch thick
- 1/2 cups cooked or drained canned chickpeas
- 1 1/2 cups diced ripe tomatoes
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon each: ground cumin, coriander, turmeric and salt
- 1/2 cup golden raisins or finely
- chopped dried apricots
- 1/2 cup sliced or slivered almonds