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Recipes
Fettuccine in a White Sauce with Spring Vegetables
By blum099
Prepare the asparagus, mushrooms, artichokes, bell pepper, and green onion as suggested and set aside
- 1 pound thin asparagus, trimmed and blanched until just tender
- 1 cup sautéed sliced shiitake or cremini mushroom caps
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1 jarred roasted red pepper, cut into strips
- 1 green onion (green part only), cut into 1 inch lengths
- 1 package Tinkyada brand fettuccine (gluten free)
- 3 tablespoons Earth Balance or vegan margarine
- 2 tablespoons extra virgin olive oil
- 5 tablespoons brown rice flour
- 2 cups vegetable broth (try Imagine organic no-chicken broth)
- 1 cup soy creamer or unsweetened soy milk
- 1 teaspoon sea salt
- 3 tablespoons nutritional yeast (Red Star brand large flake)
- Freshly ground black pepper
Guacamole: Coach Nicole's Fresh Guacamole
By blum099
Nutritional Info Servings Per Recipe: 8 Amount Per Serving Calories: 77
- 2 ripe avocados, peeled and chopped
- 1/3 medium organic* cucumber, chopped
- 1/3 medium onion, chopped
- 1 garlic clove, minced
- 1 tsp cumin powder
- 1 squeeze lemon (about 1-2 Tbsp juice)
- Salt to taste (about 1/2 tsp)
Heather’s Toasted Super Seed Power Bread from Yum Universe (Vegan, GF) Read more: http://ohsheglows.com/2014/11/12/heathers-toasted-super-seed-power-bread-from-yum-universe-vegan-
By blum099
A hearty, crunchy, chewy, high-protein and fibre bread free of gluten! What's not to love? This recipe is lightly a...
- 1 cup rolled oats (use certified gluten-free if necessary)
- 1/2 cup sesame seeds
- 1/2 cup pepita seeds
- 1/2 cup thinly sliced almonds
- 1/4 cup sunflower seeds
- 1/2 cup chickpea flour
- 1/4 cup hemp hearts
- 1/4 cup chia seeds
- 3 tablespoons psyllium husk powder
- 2 tablespoons virgin coconut oil, melted
- 1 tablespoon coconut sugar (or granulated sugar of choice)
- 1 teaspoon fine grain sea salt
- 2 cups water
- Read more: http://ohsheglows.com/2014/11/12/heathers-toasted-super-seed-power-bread-from-yum-universe-vegan-gf/#ixzz3Ix90ANQf
MEXICAN PIZZA
By blum099
Number of Servings: 1 Amount Per Serving Calories: 364 Total Fat: 12 g Saturated Fat: 3 g Cholesterol: 80 mg
- 1 tortilla(s), whole-wheat, low carb, 6 1/2-inch
- 3 ounce(s) chicken, breast, oven roasted, skinless
- 1/4 cup(s) salsa, mild
- 1/2 cup(s) pepper(s), red, bell, chopped
- 2 tablespoon pepper(s), green chile, diced
- 1 cup(s) spinach
- 2 tablespoon cheese, mozzarella, shredded, low sodium
- 1/4 cup(s) avocado, sliced
hot dogs - Vegan
By blum099
1.Prepare all ingredients
- 1/4 tsp mace
- 1/2 tsp black mustard seeds
- 1/2 tsp ground coriander
- 3/4 tsp black pepper
- 1 tsp salt
- 1 tsp fresh garlic, minced
- 1 1/2 tsp granulated sugar
- 2 tsp paprika
- 1/4 cup onion, peeled and finely chopped
- 3 tbsp vegetable oil
- 2 tbsp soy sauce
- 9 oz, 255g firm tofu
- 5 tbsp almond meal
- 1 cup, plus 1 tbsp, wheat gluten
- 1 tsp arrowroot
py Avocado Wedges with Crab Salad
By blum099
Crab Salad Mash the crabmeat with a fork
- ab Salad
- 8 ounces Lump Crabmeat
- 2 tablespoons Celery, small dice
- 2 tablespoons Red Onion, small dice
- 1 tablespoon Pickle Relish
- 1 tablespoon Mayonnaise
- 1 tablespoon chopped Fresh Cilantro
- 1 teaspoon Chipotle powder
- 1/4 teaspoon Tabasco Sauce
- Pinch of Salt & Pepper
- Micro Greens for garnish
- Crispy Avocado
- 2 ripe but firm Avocado
- 4 large Eggs, whisked
- 1 cup Flour
- 1 cup Panko Bread Crumbs
- Pinch of Salt & Pepper
- Vegetable Oil for frying
Stew:White Bean and Vegetable Stew
By blum099
12 ounces (1 3/4 cups) dried cannellini, or white beans 1 tablespoon whole black peppercorns 2 dried bay leaves ...
- 12 ounces (1 3/4 cups) dried cannellini, or white beans
- 1 tablespoon whole black peppercorns
- 2 dried bay leaves
- 1 small onion (about 4 ounces), thickly sliced
- 1 tablespoon salt, plus more to taste
- 2 lemons
- 12 (about 1 3/4 pounds) baby artichokes
- 1 bunch (4 cups loosely packed leaves) fresh basil
- 6 tablespoons olive oil
- 4 large leeks, white and light-green parts only
- 2 teaspoons minced (from 2 large cloves) garlic
- 1/4 teaspoons freshly ground black pepper, plus more to taste
- 1 cup dry white wine
- 3 (about 1 pound) radicchio
Crunchy Roasted Chickpeas
By blum099
Preheat the oven to 400 degrees
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Crunchy Roasted Chickpeas are a flavor packed, protein packed finger food perfect for your next game day. These Crunchy Chickpeas are also great in salads or as a soup topping.
- Ingredients
- 1 15 oz can chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp garlic powder
Creamy Toasted Sesame Salad Dressing & Dip
By blum099
Whisk all ingredients together
- 1/2 cup Toasted Sesame Oil
- 1/4 cup Mayonnaise (vegan or regular)
- 2 tablespoons Soy Sauce or Tamari (wheat free)
- 1 tablespoon Honey
- 1 tablespoon Lemon Juice
- 1 teaspoon Fish Sauce
- 2 teaspoons Sriracha Hot Sauce
- 2 tablespoons diced Chives (fresh or dried)
- 1/4 cup Toasted Sesame Seeds
- Garlic Salt & Black Pepper to taste
Farro and Roasted Butternut Squash
By blum099
If you are pressed for time, opt for a lightly or semi-pearled farro (actually easier to find in some places), whic...
- 2 cups farro, rinsed and drained
- 2 teaspoons fine-grain sea salt
- 5 cups water (or stock)
- 3 cups butternut squash, cut into 1/2-inch dice
- 1 large red onion cut into 1/8ths
- 1 tablespoon fresh thyme, minced
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 cup walnuts, deeply toasted
- 3 tablespoons toasted walnut oil (or more olive oil)
- 1/4 cup goat cheese, crumb