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Recipes
Stuffed Maple Tofu
By blum099
For the Apple Cranberry Chutney In a large pan over medium-high heat, heat margarine
- What You Need:
- For the Apple Cranberry Chutney
- 2 tablespoons vegan margarine
- 4 Gala apples, peeled, cored, and chopped
- 1/4 cup golden raisins
- 1/2 cup fresh cranberries
- 2 tablespoons maple syrup
- 3 tablespoons apple cider, divided
- 10 fresh sage leaves, chopped
- For the Stuffing
- What You Need:
- 2 tablespoons vegan margarine, plus more for spreading
- 2 slices sourdough bread
- 1 leek, white and light green part only, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons apple cider
- For the Maple-Apple Cider Tofu
- What You Need:
- 2 tablespoons vegan margarine
- 1 package extra firm tofu
- 3 tablespoons maple syrup
- 2 tablespoons apple cider
- Salt and freshly ground pepper, to taste
- 1 teaspoon dried thyme
- 4 cups packed baby spinach
- Salt and freshly ground black pepper, to taste
Kale: Spicy Kale with Fried Grapes and Frizzled Red Onions
By blum099
1. In a small bowl, whisk together 1 tablespoon of the olive oil with the balsamic vinegar and the red pepper flake...
- INGREDIENTS
- 2 tablespoons extra-virgin olive oil, divided
- 2 teaspoons balsamic vinegar
- 1/8 to 1/4 teaspoon red pepper flakes
- 1 medium red onion, halved and thinly sliced lengthwise
- 1 1/4 teaspoons salt, divided, plus extra for serving if needed
- 1 1/4 cups halved seedless red grapes
- 1 1/2 bunches Lacinato kale (about 6 ounces)--stems removed, leaves stacked, rolled and sliced crosswise into wide ribbons
Butternut Squash Bisque
By blum099
Just in time for cozy autumn cooking, this fantastic recipe for Butternut Squash Bisque is one of many sensational ...
- Cranberry Gremolata topping (optional):
- 1 Tbs. olive oil
- 1/2 cup chopped onion
- 1 clove garlic
- 1 small butternut squash
- 2 1/2 cups vegetable stock
- 4 (4-inch) stalks fresh rosemary
- 2 bay leaves
- sea salt & freshly ground black pepper
- 1/4 cup chopped walnuts or pecans
- 1/4 cup chopped fresh cranberries
- 1 tsp. minced jalapeño
- 2 tsp. fresh orange zest
- pinch sea salt & pinch natural sugar
CReSpelle ai FoRMaggi
By blum099
1. place the flour in a large bowl
- 1 1/2 cups all-purpose flour 4 large eggs 1/2 teaspoon freshly ground nutmeg pinch sea salt 2 cups whole milk
- for the filling
- 2 1/2 cups fresh ricotta, drained in a strainer lined with cheesecloth for 30 minutes
- 4 ounces fresh mozzarella, coarsely grated to yield 1/2 cup
- 1 cup grated soft sheep’s milk cheese (such as Cacio di Roma, or a young provolone), plus extra for garnish
- 3 tablespoons extra-virgin olive oil
- 8 ounces sopressata (italian dry cured salami), cut into thin matchsticks, a small handful reserved for garnish
- kosher salt, to taste Freshly ground pepper, to taste
The Simplest Poached Salmon with Pesto and Feta
By blum099
1.Bring the chicken stock and wine to a gentle boil in a large dutch oven (any two inch deep pan with a tight fitti...
- 1 lb salmon filet
- 1/2 cup chicken stock
- 1/2 cup dry white wine
- 2 cloves garlic, sliced thinly
- 1/2 teaspoon salt
- 1/4 cup fresh basil pesto
- 1/4 cup crumbled feta cheese
Flu-Buster Clementine Creamsicle Smoothie
By blum099
Directions: Peel and freeze the avocado, Clementines, and banana before making this smoothie
- 1 large ripe banana, peeled, sliced, and frozen
- 1/2 small avocado, flesh scooped out, and frozen
- 2-3 Clementines, peeled and broken into segments
- 2 tbsp coconut milk (the cream from top of can)
- 1/2 cup coconut milk (watery part) OR 1/2 cup milk
- 1/2 cup + 2 tbsp milk (I used almond milk)
- 1/4 tsp almond extract
- 1 Medjool date, pitted and roughly chopped (optional)
- 1-2 tsp fresh lemon juice
Cauliflower Gratin
By blum099
Preheat oven to 400 degrees
- 1 large head cauliflower, cored and cut into florets
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 cup grated Parmesan
- Coarse salt and ground pepper
- 1/2 cup fresh breadcrumbs
- 1 tablespoon unsalted butter, cut into small pieces
Banana Walnut Breakfast Bread
By blum099
Method: Pre-heat the oven to 365 degrees F
- Ingredients:
- Allergen information: Free of Dairy, egg, soy, yeast, gluten, refined-sugar. can be made corn-free and oil-free
- Makes a medium bread pan. (8.5 by 4.5 inch)
- Wet:
- 2 ripe Bananas
- 1 Tbsp oil (optional)
- 1/4 cup non dairy milk
- 2-3 Tbsp maple syrup (depends on the ripeness of the banana
- 1/8 tsp salt
- 1/2 tsp vinegar
- 1 tsp vanilla extract
- Dry:
- 1/2 cup Oat flour (certified gluten-free)
- 1/4 cup almond flour
- 1/4 cup white rice flour
- 1/4 cup amaranth flour (or sorghum or millet)
- 1 Tbsp cornstarch or arrowroot starch
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/3 cup chopped walnuts
Brussels Sprouts With Caramelized Shallots
By blum099
1.Melt 3 tablespoons butter in medium skillet over medium heat
- 6 tablespoons (3/4 stick) butter, divided
- 1/2 pound shallots, thinly sliced
- Coarse kosher salt
- 2 tablespoons apple cider vinegar
- 4 teaspoons sugar
- 1 1/2 pounds brussels sprouts, trimmed
- 3 tablespoons extra-virgin olive oil
- 1 cup water
Nutella Krispie Treats
By blum099
Melt 4 tablespoons in a large saucepan over medium-low heat
- 6 Tablespoons Salted Butter ( or earth Balance)
- 10 ounces, weight Large Marshmallows
- 1/8 teaspoon Salt
- 1/3 cup Nutella (raw-nutella)
- 6 cups Rice Krispies
- 1-1/2 cup Miniature Marshmallows
- 1 cup Pecans, Finely Chopped
- 5 ounces, weight Semi Sweet Chocolate Melted