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Recipes
MASALA MAC AND CHEESE VEGAN RECIPE
By blum099
*
- 4 oz pasta
- 2 tsp oil
- 1/4 tsp each of cumin seeds, coriander seeds, nigella seeds
- 1/8 tsp each of fenugreek seeds, fennel seeds
- 1/4 cup finely chopped red onion
- 3 cloves of garlic, chopped
- 1/2 inch piece of ginger, chopped
- 1/4 tsp cayenne
- 1/4 tsp garam masala
- 1/4 tsp cinnamon
- 1 medium tomato chopped
- 1/3 cup raw cashews
- 1 cup water
- 3/4 to 1 tsp salt
- 1 tsp lime juice
- 2 tbsp nutritional yeast
- 1 1/4 cup non dairy milk
- 1/4 tsp black pepper
- 1/4 tsp onion granules
Tamale Pie
By blum099
Makes 9 1-cup servings Simple chili beans topped with polenta make a delicious golden-crusted pie
- 5 1/2 cups water, divided
- 1 cup polenta
- 1 teaspoon salt
- 1 large yellow onion, chopped
- 3 large garlic cloves, minced
- 1 red or green bell pepper, seeded and diced
- 1 12-ounce package vegetarian ground beef substitute
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can vegetarian chili beans, undrained
Artichoke-Tofu Casserole
By blum099
1. Tofu: Preheat oven to 400 degrees F
- 14 ounces extra firm tofu, 1/4-inch thick slices
- 1 cup water
- 1/4 cup tamari or soy sauce
- 1 tablespoon canola oil
- 1/2 green pepper, chopped
- 1/2 cup carrot, chopped
- 1/4 cup yellow onion, chopped
- 1 (14-ounce) can condensed vegan cream of mushroom soup (e.g., Amy's Organic)
- 1 (14-ounce) can artichoke hearts, chopped
- 1 cup cooked long grain brown rice
- 2/3 cup nondairy milk
- 1/2 teaspoon sodium-free seasoning blend (I use Mrs. Dash original blend)
- salt, to taste
- pepper, to taste
- 1/4 cup vegan bread crumbs
Barbecued Baby Back Ribs For Charcoal Grill
By blum099
For a potent spice flavor, brine and dry the ribs as directed, then coat them with the spice rub, wrap tightly in p...
- For the Brine:
- 1/2 cup table salt or 1 cup kosher salt
- 1/2 cup granulated sugar
- 2 racks baby back ribs (about 2 pounds each), or loin back ribs
- For the Spice rub:
- 1 tablespoon sweet paprika , plus additional 1/2 teaspoon
- 1 1/2 teaspoons chili powder
- 1 3/4 teaspoons ground cumin
- 1 1/2 teaspoons dark brown sugar
- 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
- 3/4 teaspoon dried oregano
- 3/4 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 1/2 teaspoon cayenne pepper
Chicken Bouillabaisse
By blum099
Instructions 1. FOR THE BOUILLABAISSE: Adjust oven racks to middle and lower positions and heat oven to 375 degree...
- Bouillabaisse
- 3 pounds bone-in, skin-on chicken pieces (breasts, thighs, and drumsticks, with breasts cut in half), trimmed of excess fat
- Table salt and ground black pepper
- 2 tablespoons olive oil
- 1 large leek (white and light green parts only), halved lengthwise, rinsed, and sliced thin (about 1 cup)
- 1 small fennel bulb , halved lengthwise, cored, and sliced thin (about 2 cups)
- 1/4 teaspoon saffron threads
- 1/4 teaspoon cayenne pepper
- 1 tablespoon unbleached all-purpose flour
- 4 medium cloves garlic , minced or pressed through garlic press (about 4 teaspoons)
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can diced tomatoes , drained
- 1/2 cup dry white wine
- 3 cups low-sodium chicken broth
- 1 strip orange zest (from 1 orange), removed with vegetable peeler, about 3 inches long, cleaned of white pith
- 1/4 cup pastis or Pernod (see note)
- 3/4 pound Yukon Gold potato (1 large or 2 small), cut into 3/4-inch cubes
- 1 tablespoon chopped fresh tarragon leaves or parsley leaves
Jam Chia
By blum099
1. In a medium-sized non-stick pot, bring the blueberries and 3 tbsp of maple syrup to a low boil
- 3 cups fresh blueberries
- 3-4 tbsp pure maple syrup, to taste (or other liquid sweetener)
- 2 tbsp chia seeds
- 1/2 tsp pure vanilla extract
- Read more: http://ohsheglows.com/2012/06/26/magical-blueberry-vanilla-chia-seed-jam/#ixzz3alz0nhiP
Cocoa and Spice-Slow Roasted Pork with
By blum099
This needs a long, lazy roasting, so enjoy the aromas as you get ready for the party
- Spice Rub:
- 1/2 tablespoon whole white peppercorns
- 1/2 tablespoon whole coriander seeds
- 2 tablespoons plus 3/4 teaspoon ground cinnamon
- 2 tablespoons coarse sea salt (preferably gray crystals)
- 1 tablespoon plus 2 1/4 teaspoons unsweetened cocoa powder
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- Pork and Onions:
- 6 tablespoons extra-virgin olive oil
- 3 3/4 to 4 pounds onions, thinly sliced
- 1 1/2 tablespoons chopped fresh sage
- 1 1/2 cups water
- 1 5-pound pork shoulder butt with bone
BBQ Vegan Ribs
By blum099
Like Veggeroni, this seitan is baked dry rather than boiled
- 1 cup vital wheat gluten
- 2 teaspoons smoked Spanish paprika
- 2 tablespoons nutritional yeast
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 3/4 cup water
- 2 tablespoons tahini or other nut butter
- 1 teaspoon Liquid Smoke
- 1 tablespoon soy sauce
- 1 about 1 cup of your favorite barbecue sauce (see some suggestions below)
Apricot Dumplings
By blum099
Make this classic Central European dessert when summer’s apricots are at their ripest, and serve with a glass of ...
- to 14 ripe apricots, depending on size
- 2 eggs, beaten
- 2 cups (16 ounces) ricotta
- 1 cup Cream of Wheat or farina (see Note)
- 1/2 cup flour
- ~ Pinch of salt
- 1 cup finely ground breadcrumbs
- 4 to 6 Tbsp. butter, plus extra as needed
- ~ Confectioner’s sugar, for dusting
Pizza:Ratatouille Pizza
By blum099
Traditionally, the popular Provençal dish known as ratatouille appears before dinner as an appetizer or as a sid...
- Ratatouille Pizza
- 1 cup cherry tomatoes
- 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil, plus more for brushing the dough
- Salt and freshly ground black pepper
- 1 small Italian eggplant, trimmed and cut lengthwise into 1/4-inch slices
- 1 baby yellow squash, trimmed and quartered lengthwise
- 1 medium zucchini, trimmed and quartered lengthwise
- 3 teaspoons thinly sliced fresh basil leaves, divided
- 1 small garlic clove, finely chopped
- 1/2 teaspoon thyme leaves, finely chopped
- 1 teaspoon mint leaves, finely chopped
- 1 1/2 teaspoons sherry vinegar
- 1 pound prepared whole-wheat dough
- 1/2 cup tomato sauce (preferably homemade)
- Fennel-Arugula Salad
- 2 large handfuls arugula (about 2 cups)
- 1/2 fennel bulb, trimmed and thinly shaved
- 1 tablespoon extra-virgin olive oil
- Juice of 1/2 lemon
- Salt and freshly ground black pepper