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Recipes
Baked Tempeh with Quinoa
By blum099
1. In a small-medium pot, saute the onion in oil for a few minutes
- 1 large yellow onion, diced
- high temperature cooking oil, as needed (I use sunflower)
- 2 tablespoons vegetable broth powder, divided (VegeBase does the trick)
- 2 tablespoons flour
- 2 teaspoons Herbes de Provence seasoning
- ground pepper, to taste
- 1 1/2 cups red quinoa, thoroughly rinsed
- 1 teaspoon paprika
- 3-4 (8 ounce) packages tempeh, cut into strips
- drizzle soy sauce
- 4 heads broccoli or 2 bunches spinach, chopped and steamed
- 1/2 (8 ounce) bag vegan cheddar cheese, shredded (I use Daiya)
Omelette - vegan for one
By blum099
It’s essential to use a truly non-stick skillet to make the omelet come out of the pan intact
- 6 ounces (1/2 package) Mori-nu lite silken tofu (or regular extra-firm silken tofu)
- 1 tablespoon soymilk
- 1 tablespoon nutritional yeast
- 1 tablespoon potato starch or cornstarch
- 1 teaspoon tahini
- 1/8 teaspoon onion powder
- 1/8 teaspoon turmeric
- 1/4-1/2 teaspoon salt, or to taste
- 1 pinch chipotle pepper or smoked paprika (optional
Sweet Potato Smoothie
By blum099
We think you’re just as sweet as pie and that you deserve a smoothie just as sweet! Sweet potatoes not only provi...
- 1 cup sweet potato (cooked, peeled and chilled)
- 1 cup cold almond milk
- 1/4 cup gluten-free oats
- 2 Tbsp almond butter
- 1 serving Vega One Nutritional Shake Natural
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Optional topping: vegan coconut whip cream with chopped walnuts and pecans
- Preparation
Brussels Sprout Chips with Sweet Chile Sauce
By blum099
Tossing crisp-fried Brussels sprout leaves in a spicy Thai-flavored dressing spiked with yuzu juice, sesame oil, an...
- 1/2 lb. brussels sprouts
- 3 tsp. honey
- 1 tsp. sriracha sauce
- 1/2 tsp. sweet chile paste
- 2 tsp. yuzu juice (Substitute for yuzu: Seville orange juice, Lime juice)
- {yuzu juice sub.: use a combination of lemon and lime and a small amount of rice wine vinegar about 45-45-10 in that ratio, even make a small bottle of it and stick a small piece of the lime and lemon peel in to extract the oils in the peel.}
- 1/4 tsp. sesame oil
- 1 tsp. sesame seeds
- Canola oil for frying
Spinach and Artichoke Pie
By blum099
er serving: 187 Calories (kcal); 5g Total Fat; (24% calories from fat); 11g Protein; 27g Carbohydrate; 0mg Choleste...
- 1 medium onion, chopped fine
- 2 cloves garlic, minced
- 12-16 ounces baby spinach (I used the pre-washed, bagged kind)
- 1 pound extra-firm tofu
- 2 tbsp. nutritional yeast
- 1 tsp. salt, or to taste
- 2 tsp. dried oregano
- 2 tbsp. lemon juice
- 1 tbsp. minced Kalamata olives
- pinch cayenne
- 1/4 tsp. ground cumin
- black pepper, to taste
- 1 14-ounce can quartered artichokes, coarsely chopped
- 1/4 cup slivered almonds, slightly crushed (or toasted pinenuts)
- 12 sheets phyllo dough, thawed
- olive oil in spray bottle
Salsa Finta & Almond Polpetta
By blum099
To serve Take a couple of handfuls of mixed leaves per person (a mix of rocket & chard is great), and mix with stri...
- Salsa Finta
- 1 cup sun Dried Tomatoes
- 2 cups fresh Tomatoes
- 1 soft date
- 1 clove garlic
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 5 large basil leaves
- 1/4 cup water
- Blend all ingredients in a high-speed blender.
- Almond Polpetta
- 1 cup almonds, soaked
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 2 teaspoon lemon juice
- 1/4 cup salsa finta
- 3 tablespoons fresh, chopped parsley
- 1 tablespoon Italian herbs
- 1/4 cup onion
- Grind the almonds to crumbs, in a food processor.
- Add remaining ingredients and process again until thoroughly mixed.
- Form into small balls and dehydrate for 6 hours or until they are slightly crunchy on the outside and soft on the inside.
Peanutty Brownie Bars
By blum099
Makes: 40 servings Serving size: 1 brownie Yield: 40 brownies Prep 40 mins Chill 20 mins Cool 50 mins Bake 325°F ...
- ingredients
- 1 1
- cup all-purpose flour
- 3/4 3/4
- teaspoon salt
- 1/2 1/2
- teaspoon baking soda
- 1 1
- cup butter, cut up
- 6 6
- ounces semisweet chocolate, chopped
- 3 3
- ounces unsweetened chocolate, chopped
- 1 1/2 1 1/2
- cups granulated sugar
- 1/3 1/3
- cup packed brown sugar
- 2 2
- teaspoons vanilla
- 4 4
- eggs
- 3/4 3/4
- cup chopped dry roasted peanuts
- 2/3 2/3
- cup peanut butter
- 1/4 1/4
- cup butter, softened
- 4 4
- cups powdered sugar
- 5 - 6 5 - 6
- tablespoons milk
- 1 1
- cup whipping cream
- 8 8
- ounces semisweet chocolate, chopped
Mini Apple Pies with Cheddar
By blum099
Here’s a healthy—and adorable—twist on deep-dish apple pie
- INGREDIENTS
- CRUST
- 2/3 cup pecans
- 6 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 3/4 cups white whole-wheat flour (see Tip) or all-purpose flour
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg, lightly beaten
- 1 tablespoon water
- FILLING
- 4 large crisp, sweet apples, such as Honeycrisp or Gala, unpeeled, diced
- 1/3 cup packed light brown sugar
- 3 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon white whole-wheat flour or all-purpose flour
- TOPPING
- 1/2 cup old-fashioned rolled oats
- 2 tablespoons white whole-wheat flour or all-purpose flour
- 2 tablespoons packed light brown sugar
- 2 tablespoons canola oil
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 12 small wedges Cheddar cheese (about 3 ounces)
String Beans: Two-Tone Green Bean Salad with Hazelnuts and Parmesan
By blum099
nutrition facts (Two-Tone Green Bean Salad with Hazelnuts and Parmesan) Servings Per Recipe 12, cal
- 1/4 1/4
- cup olive oil
- 3 3
- tablespoons lemon juice
- 4 4
- cloves garlic, minced
- 1 1
- teaspoon Dijon-style mustard
- 1/4 1/4
- teaspoon salt
- 1/8 1/8
- teaspoon freshly ground black pepper
- 2 2
- pounds fresh green and wax beans, trimmed and cut diagonally into 1/2-inch pieces
- 1/2 1/2
- cup hazelnuts (filberts), toasted and chopped
- Shaved Parmesan cheese
Bread: Super Power Chia Bread
By blum099
Vegan, gluten-free, oil-free, nut-free, soy-free
- 1/2 cup chia seeds
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1/2 cup gluten-free rolled oats, ground into a flour
- 1/4 cup raw buckwheat groats, ground into a flour (or more oat flour)
- 1 tsp dried oregano
- 1 tsp sugar
- 1/2 tsp dried thyme
- 1/2 tsp fine grain sea salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 cup water