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Recipes
Soba: Roasty Soba Bowl With Miso Tahini
By blum099
Cook the lentils if you don’t already have prepared ones (1 cup dry is about 2 cups cooked
- For the dressing:
- 8 oz buckwheat soba noodles
- 2 cups cooked brown or green lentils
- 1 medium head cauliflower, cut into large florets
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- Severeal dashes Fresh black pepper
- 1/4 cup mellow white miso
- 1/4 cup tahini
- 1 cloves garlic
- 1/2 cup to 3/4 cup water
- Optional: fresh herbs for garnish (dill, cilantro and parsley are all good choices.)
Chickpea and Kale Sandwich Spread
By blum099
This chickpea and kale sandwich spread recipe makes a tasty and healthful lunch, or it can be used as a dip for an ...
- 2 medium kale leaves of any variety, rinsed well
- 1 medium carrot, peeled and cut into chunks
- 2 cups cooked or one (15 to 16 ounce) can chickpeas, drained and rinsed
- 2 tablespoons nutritional yeast (optional, but highly recommended)
- 1/3 cup vegan mayonnaise
- 2 teaspoons yellow mustard
- 1/4 cup fresh parsley leaves or 1 to 2 tablespoons fresh dill leaves
- 1 to 2 scallions, green parts only, cut into large pieces, optional
- 1 to 2 tablespoons freshly squeezed or bottled lemon juice, to taste
- 1/2 teaspoon curry powder, or more to taste
- 1/2 teaspoon ground cumin, or more to taste
- Freshly ground pepper to taste
- Fresh green sprouts (optional)
Poached Peaches in White Wine
By blum099
With a paring knife cut the fruit in half and remove the stone
- 4 firm peaches
- 3 tablespoons honey
- White wine
- 1 sprig of thyme
- 1 sprig of rosemary
- Zest of 1/2 lemon
- Mascarpone cheese or Frozen Yogurt
Frozen Hot Chocolate Ice Cubes
By blum099
Rating: 5 Prep Time: 1 minute Cook Time: 5 minutes Total Time: 5 hours, 6 minutes Yield: 14 hot chocolate ice c
- 1 1/2 cups Milk (unsweetened coconut, almond, soy, cow's milk, etc.)
- 2 tablespoons Unsweetened Cocoa Powder
- Vanilla Stevia Drops to taste, or your favorite natural sweetener
2. Flu Buster 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
- Directions: Peel and freeze the avocado, Clementines, and banana before making this smoothie. Once frozen, place all ingredients into a blender and blend until smooth. You may add more liquid if it is too thick. Makes 2 cups.
Eggplant:Baba Ghannouj (Mashed Eggplant Spread)
By blum099
Place garlic and eggplants on a foillined baking sheet, and broil until tender and charred all over, about 10 minut...
- INGREDIENTS
- 8 cloves garlic, unpeeled
- 2 medium eggplants
- 1/3 cup fresh lemon juice
- 1/4 cup plus 2 tbsp. tahini
- 2 tbsp. mayonnaise
- 1 tbsp. finely chopped parsley
- 1 tsp. ground cumin
- 1 tsp. paprika
- Kosher salt and freshly ground black pepper, to taste
String Beans:Szechuan Green Beans
By blum099
1. Adjust the oven rack to the highest position and preheat the oven to broil
- 1 pound green beans, ends trimmed
- 1 teaspoon canola oil
- 1/2 teaspoon red pepper flakes (less if you prefer a gentler heat)
- 2 garlic cloves, finely chopped
- 1 tablespoon sherry vinegar
- 1 teaspoon soy sauce
- 1/2-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated
Smoothie: Chocolate Berry Almond Smoothie
By blum099
Instructions Blend all ingredients until smooth
- 2 dates, pitted and chopped (and soaked in water for 30 minutes if not using a high-speed blender)
- 2 cups frozen raspberries
- 1 cup frozen cherries
- 2 cups packed spinach
- 1 1/2 cups almond milk
- 2 Tbsp almond butter
- 2 Tbsp cocoa powder
- 1/4 tsp vanilla extract
- cocoa nibs to top (optional)
- toasted slivered almonds to top (optional)
Passover Apple Cake
By blum099
This wonderful Passover recipe is courtesy of Arthur Schwartz and can be found in his book, "Jewish Home Cooking
- Nonstick cooking spray
- 1/2 cup coarsely chopped walnuts or pecans
- 1 1/2 cups sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon freshly ground nutmeg
- 3/4 teaspoon mace
- 3/4 teaspoon ground ginger
- 3 large eggs
- 1/3 cup vegetable oil, plus more for baking dish
- 3/4 cup matzo cake meal
- 5 medium apples, such as Golden Delicious or Crispin, peeled, cored, halved, and cut into 1/4-inch-thick slices (about 5 cups)
- 1/3 cup raisins (optional)
- DIRECTIONS
Nectarine Cobbler with Cinnamon-Swirl Topping
By blum099
Preheat the oven to 425°F/220°C/gas 7
- 3 lb/1.4 kg nectarines, pitted and sliced
- 3/4 cup/180 g maple syrup
- 2 tbsp arrowroot starch or cornstarch
- 2 tbsp water
- 2 tsp vanilla extract
- Topping
- 1 cup/130 g whole-wheat pastry flour
- 1/2 cup/60 g unbleached all-purpose flour
- 1/2 cup/80 g cornmeal
- 6 tbsp/75 g granular palm sugar, palm sugar paste, or Sucanat
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup/60 ml canola oil or light olive oil
- 1/2 cup/120 ml nondairy milk
- 1 tsp ground cinnamon