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Recipes
Fresh Beet Horseradish
By blum099
STEP 1 Scrub beets; trim stems to 1/2 inch
- INGREDIENTS
- 2 medium (10 ounce) beets
- One 4-ounce fresh horseradish, peeled
- 1/4 cup cider vinegar
- 2 teaspoons salt
- 1 teaspoon sugar
- DIRECTIONS
cheesecake: Vegan Eggnog Cheesecake
By blum099
Vegan Eggnog Cheesecake: Preheat the oven to 350 F
- Fat-Free Oatmeal Cookie Pie Crust:
- 1 12.3-ounce package extra firm light silken tofu
- 1 8-ounce package Tofutti Better than Cream Cheese
- 3/4 cup sugar
- 1/2 cup vegan eggnog (see note)
- 2 tablespoons lemon juice
- 2 1/2 tablespoons brandy or rum
- 1/2 teaspoon vanilla
- 1/2 teaspoon freshly ground nutmeg, packed
- 3 tablespoons cornstarch
- 1 prepared graham cracker or oatmeal cookie crust
- 1/2 cup quick oats (use gluten-free oats, if necessary)
- 1/2 cup sorghum flour (may use whole wheat flour or a mixture of unbleached and whole wheat)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla
- 1/4 cup brown sugar (packed)
- 2 tablespoons natural sugar
- 1/4 cup apple sauce
Rutabaga with Date Purée
By blum099
DIRECTIONS 1. Make the date purée: Fill a medium saucepan with water and bring to a boil over high heat
- Date Purée
- 9 large Medjool dates
- 1/2 cup verjus
- 5 whole allspice berries
- 10 whole coriander seeds
- 2 cinnamon sticks
- 1 dried bay leaf
- 1 lemon, peeled in strips with a vegetable peeler
- 1 orange, peeled in strips with a vegetable peeler
- 1 teaspoon kosher salt
- Rutabaga
- 1 large (about 2 pounds) rutabaga, peeled and cut into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 lemon, zested and juiced
- 1 tablespoon finely chopped Italian flat-leaf parsley
- Aleppo pepper (smoked paprika can be substituted)
Crab-Stuffed Zucchini
By blum099
Nutrition Facts Number of Servings: 2 Amount Per Serving Calories: 296 Total Fat: 12 g Saturated Fat: 6 g Ch
- 2 medium zucchini
- 6 1/2 ounce(s) crabmeat, drained
- 1 ounce(s) cream cheese, fat-free, softened
- 1/4 cup(s) onion(s), chopped
- 1/2 medium tomato(es), seeded and chopped
- 1/2 teaspoon lemon juice
- 1 tablespoon mayonnaise, light
- 1 cup(s) cheese, mozzarella, part-skim, shredded
- 1 dash(es) liquid smoke flavoring
Spaghetti with Smoky Eggplant Sauce
By blum099
Both chickpeas and prepared baba ghanoush, the smoky Middle Eastern eggplant spread, flavor this easy no-cook pasta...
- 2 cups baba ghanoush (16 ounces)
- 2 tablespoons extra-virgin olive oil
- 1/4 cup fresh lemon juice
- One 15-ounce can chickpeas, rinsed and drained
- 3 scallions, thinly sliced
- 1 pound spaghetti
- Kosher salt
- Pepper
- Salted toasted sunflower seeds, for garnish
Spaghetti with Chickpeas and Spicy Roasted Tomato Sauce:
By blum099
1 cup cooked chickpeas 1 28-oz can whole peeled tomatoes (San Marzano), crushed by your hands 8 garlic cloves, peel
- 1 cup cooked chickpeas
- 1 28-oz can whole peeled tomatoes (San Marzano), crushed by your hands
- 8 garlic cloves, peeled and smashed
- 1/4 cup sliced kalamata olives
- 2 tablespoons pine nuts
- 2 tablespoons butter, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt, pepper and sugar
- 1/2 box spaghetti noodles
- Parmesan cheese
Red lentil soup
By blum099
Nutrition Information Powered by Edamam Per serving (6 servings) Calories:222 Fat:7g Saturated fat:1g Carbohydrat
- Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 large carrot, diced
- Heaping 1/4 teaspoon smoked paprika
- 3/4 teaspoon cumin
- 4 cups low sodium vegetable or chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1/3 cup red lentils
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (14.5-ounce) can chickpeas, drained and rinsed
- 1 cup cooked vegetables, frozen peas or chopped fresh greens (or any combination)
Tomato Salad
By blum099
. Dice tomatoes and place in a strainer
- 3 medium ripe tomatoes
- Salt
- 1/2 cup coarsely chopped flat-leaf parsley
- 1 minced seeded green chile
- 1 tsp. ground cumin
- 1 tbsp. white vinegar
- 1 tbsp. olive oil
- Freshly ground black pepper
Soup: Brown Rice, Lentil, and Spinach Soup
By blum099
1. Remove sausage from its casings
- 1/2 lb. sweet Italian sausage
- 1/4 cup extra-virgin olive oil
- 2 carrots, finely chopped
- 2 ribs celery, finely chopped
- 1 large yellow onion, finely chopped
- 1 tsp. cumin seeds,
- 1/2 tsp. dried thyme
- 1 dried chile de árbol
- 12 cups chicken broth
- 1 cup long-grain brown rice, rinsed
- 3/4 cup brown lentils, rinsed
- Kosher salt and freshly ground black pepper
- 1/2 lb. spinach, coarsely chopped
Spinach and Feta Frittata
By blum099
Makes 4 servings Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Nutrition Facts Number of Servings
- tablespoon butter
- 8 ounces organic mushrooms
- 8 organic eggs
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 4 ounces reduced-fat feta cheese
- 1/4 cup water
- 4 cups fresh organic spinach