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Recipes
Italian Seitan Sausage
By blum099
1. Prepare your steaming basket and get your water boiling
- 2 cups vital wheat gluten
- 1/4 cup nutritional yeast
- 2 tablespoons onion powder
- 1 teaspoon granulated garlic
- 1 3/4 teaspoons fennel seeds, lightly crushed
- 1 1/2 teaspoons dry red chili flakes
- 1/2 teaspoon dry basil
- 1/2 teaspoon dry rosemary
- 1/2 teaspoon dry thyme
- 1/2 teaspoon dry oregano (rubbed)
- 1/2 teaspoon paprika
- several grinds fresh black pepper
- 1 1/2 teaspoons sea salt
- 1 portobello mushroom cap
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup vegetable or veggie chicken broth
- 2 tablespoons olive oil
- 3 garlic cloves, grated
- 2 tablespoons tamari or soy sauce
- 1 tablespoon agave, optional
- 1 teaspoon vegan Worcestershire, optional
Italian Vegetable Bake
By blum099
Amount Per Serving: Calories: 37
- 1 can (28 oz.) whole tomatoes
- 1 medium onion, sliced
- 1/2 lb. fresh green beans, sliced
- 1/2 lb. fresh okra, cut into 1/2" pieces or 3/4 cup (1/2 10 oz. pkg) frozen okra
- 3/4 cup finely chopped green pepper
- 2 tablespoon lemon juice
- 1 teaspoon chopped fresh basil, or 1 teaspoon dried basil, crushed
- 1-1/2 teaspoon chopped fresh oregano leaves, or 1/2 teaspoon dried oregano, crushed
- 3 medium (7" long) zucchini, cut into 1" cubes
- 1 medium eggplant, pared and, cut into 1" cubes
- 2 tablespoon grated parmesan cheese
Teiglach 2
By blum099
I developed this recipe based on the old country recipe but using modern science to avoid the usual pitfalls of eit...
- 3 eggs
- 3 tablespoons oil
- 1/2 teaspoon vanilla
- 2 Tablespoons water
- 2 1/2 cups flour
- 1/4 teaspoon salt
- 1/4-teaspoon ginger
- 1 teaspoon baking powder
- 1 pound wildflower honey (any honey is O.K. but wildflower is the best)
- 1/2 cup sugar
- 1/2 teaspoon ginger
- 1 piece of orange zest 2-inches long 1/2 inch wide
- 1 cup toasted hazelnuts
- 1/2 cup candied cherries or raisins
Roasted Eggplant with Tomatoes
By blum099
Here’s a recipe for roasted eggplant tossed with a simple dressing of citrus juice, tamari and sesame oil
- 1 medium fresh eggplant (about 1 to 1 1/4 pounds), cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper
- 1 cup cherry or grape tomatoes, halved
- 1 tablespoon fresh tangerine or orange juice
- 2 teaspoons tamari or soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon pure maple syrup
- 8 large fresh basil leaves, thinly sliced
Tofu: Genius Chickpea Tofu
By blum099
Directions: 1. In a very large stockpot (make sure that is has capacity to hold over 20 cups / 4 ½ liters), combi...
- Ingredients:
- 3 cups / 350g chickpea flour (or besan, a yellow split pea + chickpea flour combo)
- 15 cups / 3 1/2 liters water
- 1/2 Tbsp. coconut oil or ghee
- 2 1/2 tsp. fine grain sea salt
- 1 Tbsp. ground turmeric (optional)
- 1 tsp. garlic powder (optional)
- Directions:
Garlic Mashed Potatoes Secret Recipe
By blum099
Use these edits: To roast garlic: slice the top portion off a head of garlic and remove excess papery skin
- 50 pounds unpeeled red potatoes, quartered
- 8 pounds butter, room temperature
- 3 pounds Romano cheese, grated
- 3 cups chopped garlic
- 1/2 cup salt
- 1/2 cup dried oregano
Baked Giant White Beans With Cabbage
By blum099
This slow-baked bean and cabbage dish is luxurious in both taste and texture
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 large carrot, finely chopped
- 1 pound cabbage, cored and chopped or shredded
- 4 garlic cloves, minced
- 1 pound large white beans or dried lima beans
- 7 cups water
- A bouquet garni consisting of 2 Parmesan rinds, 4 parsley sprigs, 2 thyme sprigs and a bay leaf
- Salt and a generous amount of freshly ground pepper
- 1/4 cup chopped fresh parsley (more to taste)
Thai Tofu Salad with Peanut Dressing
By blum099
After cooking the rice noodles, drain and toss them with two teaspoons oil to prevent them from sticking together
- Easy No-Cook Thai Peanut Sauce:
- 1 cup rice noodles, cooked
- 1 cup snow pea pods
- 1 cup sliced carrots
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 2 cups chopped romaine lettuce
- 1/2 cup Easy No Cook Thai Peanut Sauce (about half of the recipe)
- 1 block (about 14 oz) firm tofu, diced and grilled or pan-fried
- 1/2 cup creamy peanut butter
- 3 tablespoons coconut milk
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 2 teaspoons Sriracha, or more depending on spice preference
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- Whisk all ingredients well in a small bowl. Let sit for at least 1 hour before serving so that flavors can blend
Egyptian Tomato Soup
By blum099
Per serving, based on 4 servings
- 1 tablespoon unsalted butter or olive oil
- 1 medium yellow onion, finely chopped
- 1 clove garlic, minced
- 1 (4-ounce) jar diced pimiento peppers
- 1 (14.5-ounce) can diced tomatoes, with their juices (or 1 pound fresh tomatoes)
- 1 (14.5-ounce) can low-sodium chicken or vegetable broth (or 2 cups homemade chicken or vegetable stock)
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1 lime cut into wedges
- Salt and freshly ground black pepper
Colorful Lentil Salad with Walnuts & Herbs
By blum099
Rinse the lentils well and place them in a saucepan
- 1 pound (2 to 2 1/4 cups) dry Umbrian or green French lentils
- 4 cups chicken broth (optional)
- 1/2 cup dry-packed sun-dried tomatoes
- 1 large yellow onion
- 3 bell peppers (ideally a mix of orange, yellow, and red)
- 3 cloves garlic
- 1/2 cup olive oil, divided
- 1 cup walnuts, toasted and chopped
- 1 cup flat parsley leaves, roughly chopped
- 1 cup mint leaves, roughly chopped
- 1 1/2 ounces Parmesan cheese, divided (omit for a vegan salad)
- 1 lemon, juiced and zested
- 2 tablespoons pomegranate molasses (make sure it is pure pomegranate molasses with no added sugar)
- 2 teaspoons flaky or kosher salt, or more to taste
- Freshly ground black pepper