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Recipes
Ants on a Log Cupcakes (Celeriac-Currant Cupcakes with Peanut Butter Frosting)
By blum099
Preheat your oven to 350 degrees and line 12 standard muffin tins with cupcake papers
- Celeriac Cupcakes:
- 1 1/2 Cups All Purpose Flour
- 3/4 Cup Granulated Sugar
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Ground Ginger
- 1/4 Teaspoon Salt
- 2 1/2 Cups Shredded Celeriac (Celery Root)
- 1 Teaspoon Lemon Juice
- 1/3 Cup Dried Currants
- 1/2 Cup Canola Oil
- 3/4 Cup Plain Non-Dairy Milk
- 2 Tablespoons Water
- 1 Teaspoon Apple Cider Vinegar
- 1 Teaspoon Vanilla Extract
- Peanut Butter Frosting:
- 1/2 Cup Non-Dairy Margarine
- 1 Cup Creamy Peanut Butter
- 2 Cups Confectioner's Sugar
- 1 Teaspoon Vanilla Extract
- Pinch Salt
- 1 - 2 Tablespoons Plain Non-Dairy Milk
- Extra Currants, for Decoration (Optional)
Breakfast Cake: Blueberry
By blum099
Preheat oven to 350 F. In a large bowl, whisk flours, cinnamon, ginger, baking soda and baking powder together
- 2 cups whole wheat pastry flour
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup unsweetened applesauce
- 1/4 cup light brown sugar
- 1/4 cup raw sugar
- 1 tsp vanilla extract
- 1 cup plant-based milk
- 1 cup wild blueberries, frozen
PASTA SAUCES IN A JAR. WHITE SAUCE, SPICY SRIRACHA, CHIPOTLE, RANCH, MAC ‘N’ CHEESE AND MORE. VEGAN GLUTENFREE RECIPE
By blum099
*
- Jar Ingredients:
- Pasta Sauces in a Jar
- Free of Dairy, egg, corn, soy. Can be made gluten-free, nut-free, refined oil-free.
- Enough sauce for 3 cups cooked pasta. or 2 cups pasta and a cup of veggies.
- White Sauce in a jar
- 1/4 cup ground raw Cashew
- 2 Tablespoons Flour(I used wheat, use any neutral flour or cashew flour)
- 1/2 teaspoon mustard powder
- 1 Tablespoon nutritional yeast
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt (or omit if you want to add it later to taste)
- a generous pinch of black pepper
- Method:
- Blend the dry mix with 1 cup coconut milk or non dairy milk in a blender, and optionally a Tablespoon of Extra virgin olive oil.
- Saute veggies and greens in a pan.
- Add blended sauce to pan on low-medium heat. Add cooked pasta and mix well.
- Cover and cook for 3-4 minutes to bring the sauce to a boil.
- Mix again, adjust salt, top with fresh herbs if using, switch off heat and let sit for another 3-4 minutes before serving.
- The method to use the blended sauce with pasta is same for all dry mixes unless specified differently under method.
- Mac and cheese in a jar
- Jar Ingredients:
- White sauce ingredients
- 1/2 teaspoon tomato powder
- Method:
- Blend the dry mix with 1 cup coconut milk or non dairy milk, a Tablespoon of Extra virgin olive oil, a teaspoon of soy sauce/coconut aminos and a teaspoon apple cider vinegar. (or use a tsp chickpea miso instead of soy sauce+vinegar).
- Blend in half a tomato if you didnt add tomato powder in the dry.
- Saute or blanch broccoli and other veggies. Add to pan with sauce, add cooked elbows pasta. Cook covered on low for 3-4 minutes. Mix, top with bread crumbs and let sit for another 4 minutes before serving.
- Chipotle Cheese sauce in a jar
- Jar Ingredients:
- White Sauce ingredients
- 3/4 teaspoon Chipotle pepper flakes or 1/2 teaspoon chipotle pepper powder
- Method:
- Blend the dry mix with 1 cup coconut milk or non dairy milk, a Tablespoon of Extra virgin olive oil, half a tomato, 2 Tablespoon chopped red bell pepper and use.
- Ranch sauce in a jar
- Ingredients:
- White sauce ingredients
- 1 teaspoon ranch seasoning(Mix equal quantities of dry/powdered Garlic, Onion, Dill, Parsley, Chives)
- Method:
- Blend the dry mix with 1 cup coconut milk or non dairy milk, a Tablespoon of Extra virgin olive oil, a teaspoon lemon juice or apple cider vinegar and use.
- Spicy Sriracha sesame cream sauce in a jar. My current favorite
- Ingredients:
- 1/4 cup ground raw Cashew(more for thicker sauce)
- 1 Tablespoon white sesame seeds, grind with the cashews
- 2 Tablespoons Flour, or omit
- 1/2 teaspoon mustard powder
- 1 Tablespoon nutritional yeast
- 1/2 teaspoon smoked Paprika or to taste
- Method:
- Blend the dry ingredients with 2+ teaspoons Sriracha sauce and a cup coconut milk in a blender and use.
- Sprinkle a 1/2 teaspoon Za’atar on the cooked sauce for another amazing variation.
- Doritos Spice Sauce - adapted from Penne and broccoli with Doritos cream sauce.
- Ingredients:
- White sauce ingredients
- 1 teaspoon dried onion flakes or 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne
- 1/2 teaspoon Paprika(to taste/color)
- 1/8 teaspoon black salt/Kala namak
- Method:
- Blend dry ingredients, a cup of coconut milk, a garlic clove and a teaspoon of apple cider vinegar and use.
- Garlic Jalapeno sauce in a jar.
- Blend White sauce ingredients with coconut milk, 2 cloves of garlic, half a jalapeno, a teaspoon of lemon juice.
- Nacho Cheese sauce in a jar. adapted from Nacho Mac n cheese Casserole
- Ingredients:
- White Sauce ingredients
- 1/2 teaspoon onion flakes
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chipotle pepper flakes
- Method:
- Blend all dry ingredients with 1/2 a tomato, 2 Tablespoons roasted red bell pepper, a clove of garlic, 1/2 a pickled Jalapeno and a cup of non dairy milk and use.
- No Cashew based white sauce in a jar:
- Ingredients:
- Grind 1/4 cup almonds, 2 Tablespoons walnuts, 1 Tablespoon sesame seeds and 1/4 cup flour/oats into as fine as possible. Use 1/4-1/3 cup of this mixture in a jar.
- 1/2 teaspoon mustard powder
- 1 Tablespoon nutritional yeast
- 1/4 teaspoon garlic powder
- Nut free White sauce in a jar:
- Ingredients:
- 1/4 cup flour(wheat, spelt, all purpose or gluten-free)
- 1 Tablespoon cornstarch or arrowroot starch
- 1/2 teaspoon mustard powder
- 1 Tablespoon nutritional yeast
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- Method:
- Blend sauce ingredients with a cup of coconut milk. Add to pan and bring to a boil. Simmer sauce for a minute before adding cooked pasta. Simmer with pasta for 3-4 minutes. Mix, add herbs, let pasta sit for another 2-3 minutes before serving.
- Notes:
Pasta with Sautéed Mushrooms
By blum099
Directions Submerge the mushrooms in cold water, swish around to wash thoroughly and drain
- 1 1/2 pounds fresh mushrooms
- 1/2 lemon
- 3 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 pound tagliatelle or fettuccine pasta
- Splash white wine
- 1/4 cup heavy cream
- 3 tablespoons Parmesan cheese
Vidalia Onion Stir-fry Sauce
By blum099
I found that using the amounts of red and black pepper given, the sauce tastes very spicy in the jar but much less
- 1 large Vidalia or other sweet onion, finely chopped
- 6 cloves garlic, minced
- 2 1/2 tablespoons ginger root, minced (about 2 inches ginger root, peeled and minced)
- 1 1/2 cups vegetable broth
- 1 tablespoon tomato paste (I used double-strength)
- 1/2 teaspoon freshly-ground black pepper (or to taste)
- 1/4 teaspoon red pepper flakes (or to taste)
- 3/4 cup apple cider or apple juice
- 1/4 cup soy sauce, gluten-free tamari, or coconut aminos
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dark sesame oil (see note)
Golden Chicken With Spicy Refried Beans
By blum099
Nutrition Facts Number of Servings: 6 Amount Per Serving Calories: 205 Total Fat: 5 g Saturated Fat: 1 g Cho
- 2 teaspoon cumin, ground
- 2 teaspoon coriander, ground
- 1/4 teaspoon pepper, black ground
- 1/4 teaspoon salt, Kosher
- 1 pounds chicken tenders
- 3 teaspoon oil, canola, divided
- 1 small onion(s), chopped
- 1 medium pepper(s), jalapeno, chopped
- 30 ounce(s) beans, white, 2 15-ounce cans, rinsed
- 3/4 cup(s) tomatoes, canned, diced, with green chilies, or tomato salsa
- 1/4 cup(s) cheese, Monterey Jack, or Cheddar cheese
Spicy Stir-Fried Tofu With Kale and Red Pepper
By blum099
Advance preparation: This is a last-minute preparation, but the blanched kale will keep for about 4 days in the ref...
- 1 bunch curly kale (about 10 ounces), stemmed and washed
- 1 14-ounce package firm tofu, sliced about 1/4 inch thick
- 1 tablespoon soy sauce
- 1 tablespoon Shao Hsing rice wine or dry sherry
- 1/4 cup chicken or vegetable stock
- 1 teaspoon cornstarch
- 1/4 teaspoon salt (more to taste)
- 1/4 to 1/2 teaspoon ground pepper, preferably white pepper
- 1/4 teaspoon sugar
- 1 tablespoon peanut oil or canola oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 serrano pepper, seeded and minced
- 1 red bell pepper, cut in 2-inch julienne
- 2 teaspoons dark sesame oil
Cranberry Curd Bars with Walnut Shortbread Crust Candied Lemon Peel
By blum099
Prepare the crust: Line a 9x13 baking pan with parchment, as described in this tutorial
- For the Crust:
- 1 cup (4.5 ounces) walnut pieces
- 1 cup (5 ounces) all-purpose flour
- 1/2 cup (3 ounces) confectioner sugar, tamped lightly down and leveled off
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup (4 ounces) unsalted butter, softened and cut into tablespoon pieces
- For the Cranberry Curd:
- 12 ounces (about 3 cups) fresh or frozen cranberries (see note below)
- 1/2 cup water
- 1 cup (8 ounces) granulated sugar
- 4 large eggs
- 4 large egg yolks
- 2 tablespoons lemon juice (from 1/2 of a lemon)
- 1/4 teaspoon salt
- 1/2 cup (4 ounces) unsalted butter, softened and cut into tablespoon pieces
- Powdered sugar for dusting
- Candied citrus zest (optional - see here for a tutorial, and spiral the pieces around toothpicks as they dry to get them to curl)
- Candied Lemon Peel
- makes about 1 1/2 cups
- 5-6 organic lemons, about 1 1/2 pounds
- 1 teaspoon salt
- 1 1/2 cup cold water
- 2 cups sugar
- Superfine sugar (optional)
Salsa: Lizano-Style Costa Rican Salsa
By blum099
Remove the stems of the chiles and then slice the chiles in half lengthwise
- 1-2 dried chiles, such as guajillo
- 1 1/2 cups water
- 1/2 small yellow onion
- 1 4-inch piece thick carrot, chopped
- 2 tablespoons granulated sugar
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon unflavored vinegar
- 1 tablespoon ground cumin
- 2 teaspoons fine salt
- 2 teaspoons molasses
- 2 teaspoons all-natural powdered vegetable broth base, optional
Chickpea Burgers and Tahini Sauce
By blum099
Nutrition Facts Number of Servings: 4 Amount Per Serving Calories: 399 Total Fat: 16 g Saturated Fat: 3 g Ch
- Ingredients
- 19 ounce(s) beans, garbanzo (chickpeas)
- 4 scallion(s) (green onions)
- 1 egg(s)
- 2 tablespoon flour, all-purpose
- 1 tablespoon oregano, fresh, chopped
- 1/2 teaspoon cumin, ground
- 1/4 teaspoon salt
- 2 tablespoon oil, olive, extra virgin
- 2 pita, 100% whole-wheat
- 1/2 cup(s) yogurt, low-fat plain
- 2 tablespoon tahini (sesame seed paste)
- 1 tablespoon lemon juice
- 1/3 cup(s) parsley, flat-leaf, chopped
- 1/4 teaspoon salt