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Recipes
Vegan Sausage and Mushroom Etoufee
By blum099
Sausage and Mushroom Étouffée A quarter teaspoon each of the cayenne, white, and black pepper will probably prov...
- 1/3 cup unbleached white flour
- 2 cups “no-chicken” or other vegetable broth
- 1 medium onion, finely chopped
- 1 rib celery, finely chopped
- 1/2 green bell pepper, stemmed, seeded, and finely chopped
- 8 ounces mushrooms, stemmed and halved
- 4 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 – 1/2 teaspoon cayenne pepper
- 1/4 – 1/2 teaspoon freshly ground black pepper
- 1/4 – 1/2 teaspoon freshly ground white pepper
- 1/2 teaspoon dried basil
- 14-16 ounces vegan sausage (such as Tofurky or Fauxsages), sliced thickly
- 4 green onions (scallions), sliced
Ginger Beef
By blum099
A terrific dish when served over a bed of brown rice
- 1 lb flank steak
- 2 tbsp lite soy sauce
- 2 tbsp seasoned rice vinegar
- 1/2 cup water
- 2 tsp ginger, ground
- 1 tsp garlic powder
- 10 slices (1" dia) fresh ginger root
- 8 large sized scallions
- 2 tsp corn starch
Pork Rib Roast with Fig
By blum099
The pork and figs need to marinate overnight, so be sure to begin one day ahead add allspice
- STUFFING:
- Pork
- 1/3 cup coarse kosher salt
- 1/4 cup (packed) golden brown sugar
- 1/4 cup honey
- 6 (5-inch-long) fresh rosemary sprigs
- 4 garlic cloves, peeled, smashed
- 1/2 teaspoon dried crushed red pepper
- 6 cups cold water, divided
- 2 3-pound center-cut bone-in pork rib roasts (about 5 bones each)
- 5 ounces dried figs, trimmed, quartered (about 1 cup)
- 1/2 cup sweet white wine (such as Muscat or Essensia)
- 8 cups 1-inch cubes country-style white bread (about 12 ounces)
- 4 tablespoons (1/2 stick) butter
- 1 large onion, chopped (about 2 cups)
- 3 celery stalks, chopped
- 2 garlic cloves, minced
- 2 teaspoons chopped fresh rosemary
- 1 cup lightly toasted unsalted pistachios, chopped
- 3/4 cup low-salt chicken broth
General Tao's Tofu
By blum099
. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water
- 1 (12 ounce) box firm tofu, in 1" cubes (frozen and thawed, if desired)
- 1 egg equivalent (e.g., EnerG Egg Replacer), prepared
- 3 tablespoons + 2 tablespoons water, divided
- 3/4 cup + 1 tablespoon cornstarch, divided
- vegetable oil for frying + 3 tablespoons vegetable oil, divided
- 3 green onions, chopped
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 2/3 cup vegetable stock
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon sherry, optional
- red pepper, to taste
- steamed broccoli, to serve
Grandmother's Buttermilk Cornbread
By blum099
"Grandma's recipe for a sweet, moist cornbread likely to become your favorite
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Sweet-Potato Pie with Cornmeal Crust
By blum099
ACTIVE: 1 HR 15 MIN TOTAL TIME: 5 HRS 15 MIN PLUS COOLING SERVINGS: MAKES ONE 9-INCH PIE MAKE-AHEAD Tara Jensen mak
- PIECRUST
- 1 1/4 cups pastry flour
- 1/4 cup fine cornmeal
- 1 1/2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 stick plus 2 tablespoons unsalted butter, cubed and chilled
- 1/3 cup ice water
- FILLING
- 2 3/4 pounds sweet potatoes
- 4 tablespoons unsalted butter, softened
- 1/3 cup granulated sugar
- 3 large eggs
- 1/3 cup unsweetened coconut milk
- 1 1/4 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground cloves
- 1 large egg, beaten with 1 tablespoons water
- Turbinado sugar, for sprinkling
- Unsweetened whipped cream, for serving
sweet potato pie
By blum099
DIRECTIONS 1. Make the pecan crust: Place the pecans in a food processor and pulverize until finely ground
- For the Pecan Crust:
- 3 1/2 ounces pecan halves
- 6 ounces (1 1/4 cup) all-purpose flour, chilled in the freezer
- 1 teaspoon ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 8 tablespoons (1 stick) unsalted butter, kept very cold
- 2 ounces ice water
- For the Sweet Potato Filling:
- 4 small sweet potatoes (about 2 pounds)
- 2 tablespoons melted unsalted butter
- 3 large eggs
- 2 large egg yolks
- 1 cup sugar
- 1/2 teaspoon grated ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground clove
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/4 cups whole milk
- 2 tablespoons bourbon
Strawberry Roses
By blum099
Wash and completely dry your strawberries
- Large fresh strawberries
- Lollipop sticks or plastic rose stems
- Small sharp paring knife
Thanksgiving Meatless Loaf
By blum099
Nutrition Facts Nutrition (per serving): 315 calories, 75 calories from fat, 8
- 1 medium sweet potato
- 1 medium onion
- 2 ribs celery
- 1 medium carrot
- 2 cloves garlic, minced
- 1 15-ounce can cannellini beans (or other white beans), drained and rinsed
- 14 ounces extra-firm tofu (one 14 to 16-ounce package)
- 2 tablespoons gluten-free soy sauce
- 2 tablespoons tomato paste
- 1 tablespoon spicy brown or whole-grain prepared mustard
- 1/4 cup fresh parsley, chopped
- 1/2 tablespoon rubbed sage
- 1 tablespoon thyme leaf
- 1/2 tablespoon dried rosemary, crushed
- 1 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons nutritional yeast
- 1/2 cup chopped walnuts (optional)
- 3/4 cup quinoa flakes or quick oatmeal
Watermelon Granita
By blum099
Place half the watermelon, half the lime juice, and half the sugar in a blender
- ■1/2 whole Seedless Watermelon, Cut Into Chunks (rind Discarded) (about 8 Cups Of Chunks)
- ■2 whole Limes, Juiced
- ■1/3 cup Sugar