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Recipes
Vegan Gyoza
By blum099
1. To prepare filling, over medium-high heat, add 1 tablespoon vegetable oil to a hot skillet or wok
- Sesame chili soy sauce:
- 2 tablespoons vegetable oil, divided
- 1/3 cup carrots, finely chopped
- 2 tablespoons garlic, finely minced (3-4 cloves)
- 1/3 cup celery, finely chopped
- 1 tablespoon sesame oil
- 1 cup bok choy, napa cabbage or kale, finely chopped
- 1/2 cup shiitake, king oyster or portobello mushrooms, finely chopped
- 1-2 inch piece ginger, peeled and finely grated
- red pepper flakes, to taste
- fresh black pepper, to taste
- 1/4 cup green onions, finely chopped
- 2-4 tablespoons tamari or soy sauce
- 1 package (16 ounces) vegan gyoza or dumpling wrappers
- 2-6 tablespoons water, for steaming
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- red pepper flakes, to taste
Homemade Seitan
By blum099
Makes 1 pound Wheat meat! No need to spend a ton of money or time on seitan
- For the simmering broth:
- 1 cup vital wheat gluten flour
- 3 tablespoons nutritional yeast flakes
- 1/2 cup cold vegetable broth
- 1/4 cup soy sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic, pressed or grated on a microplane grater
- 4 cups vegetable broth
- 4 cups water
- 1/4 cup soy sauce
Tomato Pesto Tart with Cauliflower Crust
By blum099
Preheat oven to 425 degrees F and place a rack in the center of the oven
- 12 oz. clean cauliflower florets
- 1 cup shredded mozzarella cheese
- 1 egg, beaten
- 1 tsp oregano
- 3/4 tsp minced fresh garlic
- 1/4 tsp turmeric
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 1/4 cup basil pesto - for a homemade recipe, (PAREVE BASIL PESTO INGREDIENTS (DAIRY FREE)
- 2/3 cup pine nuts
- 4 cups fresh basil leaves
- Extra virgin olive oil
- 4 cloves roasted garlic (or 2 cloves unroasted)
- 1/2 tsp salt, or more to taste
- 1/2 fresh lemon, juiced (or more to taste)
- YOU WILL ALSO NEED
- food processor or strong blender.
- Servings: 1 to 1 1/2 cups of pesto (dairy recipe yields more)
- Kosher Key: Dairy or Pareve, Kosher for Passover)
- 1/2 cup crumbled goat cheese
- 2 ripe tomatoes
- A few sprigs of fresh basil
- 1/4 tsp crushed red pepper flakes, or more to taste (optional)
- YOU WILL ALSO NEED
- Food processor, microwave, baking sheet, parchment paper or silpat
- Total Time: 1 Hour
- Servings: 6
- Kosher Key: Dairy
Oyster Stuffing
By blum099
We've always been partial to traditional New England–style stuffing, particularly when it's made with bread, smok...
- 11 cups 1⁄2" cubed white French bread (about 14 oz.)
- 6 slices bacon, cut crosswise into 1⁄4" strips
- 6 tbsp. unsalted butter, melted, plus more for
- greasing the pan
- 6 shallots, thinly sliced
- 4 ribs celery, thinly sliced
- 40 medium oysters, such as bluepoints,
- shucked (about 1 lb.), with 1 cup of the
- liquor reserved
- 1 cup chicken stock
- 1 ⁄4 cup madeira or port
- 1 ⁄3 cup chopped flat-leaf parsley leaves
- 2 tbsp. chopped thyme leaves
- 2 tbsp. chopped sage leaves
- 1 ⁄2 tsp. Tabasco
- 1 ⁄4 tsp. fresh grated nutmeg
- 1 ⁄8 tsp. ground cloves
- Kosher salt and freshly ground black pepper,
- to taste
Maca Ice-Cream & Cacao Crackle Sandwiches
By blum099
For the ice-cream: - Blend all ingredients in a high-speed blender until smooth
- For the ice-cream:
- 1 1/2 cups cashews
- 1/3 cup agave
- 1 vanilla pod, insides scraped out
- 3 cup almond milk
- 3 tablespoons maca root powder
- 2 teaspoons lemon juice
- Pinch salt
- For the cacao crackles:
- 1/2 cup cacao butter
- 1/4 cup cacao powder
- 1/4 cup agave
- 3 tablespoons cacao nibs
Roasted Chickpea Salad with Za'atar
By blum099
Preheat the oven to 250° F
- One One
- 14-ounce can of chickpeas or garbanzo beans
- 2 1/2 2 1/2
- teaspoons extra-virgin olive oil, divided
- 1 1
- teaspoon Himalayan salt
- 1/4 1/4
- teaspoon black pepper
- 2 2
- teaspoons za'atar
- Juice and zest of 1 lemon
- 1 1
- shallot, peeled and thinly sliced
- 1/3 1/3
- cup vegetable or canola oil
- 1/2 1/2
- fennel bulb, thinly sliced
- 1 1
- small carrot, thinly sliced
- 1/4 1/4
- head of red cabbage, thinly sliced
- 1/4 1/4
- cup mint, roughly chopped
- 1 1
- tablespoon maple syrup
- 1 1
- tablespoon raisins
- 2 2
- cloves garlic, minced
Creamy Beet Soup
By blum099
Makes about 3 1-cup servings This soup is delicious hot or cold Per 1-cup serving ■Calories: 93 ■Fat: 1
- 1 15-ounce can diced beets, undrained
- 1 cup fortified soy- or rice milk
- 2 tablespoons apple juice concentrate
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon dried dill weed
Cabbage: Coconut Shredded Cabbage
By blum099
Heat a saucepan with coconut oil
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 cup chopped peanuts
- 1/3 cup shredded coconut
- 1 medium yellow onion, chopped
- 1 inch ginger, grated
- 4 cups shredded green cabbage
- 2 teaspoons salt
- 2 teaspoons ground coriander
- 1/2 cup cilantro, chopped
Slow Cooker Stuffing
By blum099
USE these edits: . The issue with the ammount of broth does depend on the kind of bread you use
- 1 cup butter or margarine
- 2 cups chopped onion
- 2 cups chopped celery
- 1/4 cup chopped fresh parsley
- 12 ounces sliced mushrooms
- 12 cups dry bread cubes
- 1 teaspoon poultry seasoning
- 1 1/2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 4 1/2 cups chicken broth, or as needed
- 2 eggs, beaten
Ground Beef - TVP Mock
By blum099
add all the ingredients to a microwave-safe bowl and stir
- 1 c TVP Granules
- 1 c water or vegetable stock
- 2 T worcestershire sauce
- 1 1/2 T soy sauce
- 1 T ketchup or tomato paste
- 1 T canola oil
- 1 tsp browning sauce - Maggie gravy Master
- 1 tsp nutritional yeast
- 1/2 tsp sweet paprika
- 1/2 tsp onion powder or onion flakes
- 1/4 tsp ground black pepper
- 1 dried bay leaf