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Recipes
Ginger-Steamed Fish with Troy's Hana-Style Sauce
By blum099
This shoyu-based sauce with fresh ginger, garlic and sesame is a Hana classic
- INGREDIENTS
- FISH
- 6 5-ounce portions striped bass, halibut or any flaky white fish
- 6 1/4-inch-thick slices peeled fresh ginger
- SAUCE
- 1/4 cup minced peeled fresh ginger
- 1/4 cup chopped garlic
- 1/4 cup sesame seeds
- 2 tablespoons grapeseed oil, or canola oil
- 2 tablespoons toasted sesame oil
- 1/4 cup reduced-sodium soy sauce
- 2-3 scallions, thinly sliced, for garnish
Aperol Spritz
By blum099
pour in champagane glass and drink
- fill glass 1/2 with ice
- 2 oz Aperol
- 2 oz club soda
- 4 oz Prosecco
- 1 slice orange
Mushroom, Lentil, and Wild Rice Timbales
By blum099
Makes 6 servings. Per serving: 131 Calories (kcal); 1g Total Fat; (5% calories from fat); 7g Protein; 24g Carbohydr...
- 1 large onion, finely chopped
- 2 large slices bread (may be gluten-free)
- 2 cups mushrooms, quartered (about 10 large)
- 1/2 cup silken tofu (light, firm or extra-firm Mori-Nu, preferred)
- 3 cloves garlic, quartered
- 1 tablespoon sherry
- 2 tablespoons water
- 1 cup lentils, cooked
- 1 tablespoon tomato paste
- 1/4 teaspoon minced fresh rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 3 tablespoons cornstarch, or arrowroot
- 1 teaspoon salt
- 1 cup wild rice, cooked
- salt and freshly ground black pepper
- sliced mushrooms for garnish (optional
Swedish meatballs
By blum099
In a medium bowl combine the breadcrumbs with the soy or rice milk
- 4 cups breadcrumbs
- 2 cups plain soymilk (or rice milk)
- 4 cups vegetable broth
- 4 cups textured vegetable protein
- 4 onion, finely diced
- 8 teaspoons dried parsley flakes
- 4 teaspoons garlic powder
- 2 teaspoons nutmeg, to taste
- 2 teaspoons sea salt, to taste
- 8 to taste black pepper
- 8 to taste extra vegetable broth
- 24 tablespoons canola oil
- 48 button mushrooms, halved and then sliced
- 2 2/3 cups soy coffee creamer
- 16 tablespoons cornstarch
- 12 cups vegetable broth
- 16 tablespoons nutritional yeast
- 8 pinches nutmeg
- 8 dashes Braggs liquid aminos
Latkes: Kartoffelpuffer (Potato Pancakes
By blum099
1. Peel potatoes and onions, and finely grate using a box grater
- 3 large russet potatoes (about 2 1/2 lb.)
- 2 medium yellow onions 1/3 cup flour
- 3 eggs
- Kosher salt, to taste
- Ground white pepper, to taste
- Canola oil, for frying
- Applesauce, for serving
STIR-FRIED SHRIMP WITH SNOW PEAS AND RED BELL PEPPER IN HOT AND SOUR SAUCE
By blum099
Serve this stir-fry with steamed white rice
- 2 medium garlic cloves , 1 minced or pressed through garlic press, 1 thinly sliced
- 1 pound extra-large (21-25) shrimp , peeled, deveined, and tails removed
- 1 tablespoon minced fresh ginger
- 3 tablespoons vegetable oil
- 1/2 teaspoon table salt
- 1 teaspoon soy sauce
- 3 tablespoons sugar
- 3 tablespoons white vinegar
- 1 tablespoon Asian chili-garlic sauce
- 1 tablespoon dry sherry or Shaoxing wine
- 2 teaspoons toasted sesame oil
- 1 tablespoon ketchup
- 2 teaspoons cornstarch
- 1 large shallot , sliced thin (about 1/3 cup)
- 1/2 pound snow peas or sugar snap peas, stems snapped off and strings removed
- 1 medium red bell pepper , seeded and cut into 3/4-inch dice
Marinated Grilled Tuna with Anchovy Sauce
By blum099
Directions for the tuna: Place the tuna steaks in a 9 x 12-inch ceramic or glass baking pan and add the olive oil,...
- This is an old Venetian recipe for grilled tuna.
- Tuna Ingredients
- 6 slices fresh tuna steaks, about 3/8 inch thick (about 2 pounds total)
- 3/4 cup extra-virgin olive oil, plus additional for basting
- 2 cups dry white wine
- 1 onion, very thinly sliced
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon dried thyme
- 1 bay leaf, crumbled
- Salt and freshly ground black pepper to taste
- Lemon wedges
- Anchovy Sauce Ingredients - Makes 1/4 cup
- 4 salted anchovy fillets, rinsed
- 2 large garlic cloves
- 2 tablespoons finely chopped fresh parsley
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon freshly squeezed lemon juice
Superbowl Quinoa Nachos
By blum099
What You Do: 1. For the quinoa mixture, in a large skillet over medium-high heat, heat oil until hot
- For the quinoa mixture:
- 1/4 cup safflower or vegetable oil
- 1/2 cup onion, diced
- 3 garlic cloves, minced
- 2 tablespoons dry sage
- 1 tablespoon dry thyme
- 1 teaspoon oregano leaves
- 1 teaspoon dry red pepper flakes
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 cups cooked quinoa
- 2 tablespoons soy sauce
- 2 tablespoons vegan Worcestershire
- Salt, to taste
- For the cheese sauce:
- 2 tablespoons vegan margarine
- 2 tablespoons flour
- 2 cups soymilk
- 2-1/2 cups Daiya cheddar cheese shreds
- 1/2 cup nutritional yeast
- For the nachos:
- 1 bag tortilla chips
- Quiona mixture
- Cheese sauce
- 2 to 3 scallions, chopped
- 1 4-ounce can black olives, sliced
- 1 jar chunky salsa
Pasta: Asparagus & Lemon Pasta
By blum099
Makes 6 one-cup servings. Does not include vegan parmesan topping
- 2/3 pound linguine
- 1/2 pound (8-10 spears) fresh asparagus
- 5 tablespoons lemon juice
- lemon rind of one lemon
- 1/4 cup pine nuts
- 1 cup basil
- 3 cloves garlic
- 1 tablespoon plus 1 teaspoon olive oil
- 1 cup tightly packed rocket (arugula)
- 1/4 cup pasta water
- lemon wedges to serve
- salt and freshly cracked black pepper
- vegan parmesan to garnish (see product suggestion below)
Crunchy Bok Choy Slaw
By blum099
Active Time: 20 Minutes Total Time: 20 Minutes Yield: 8 servings, 3/4 cup each A versatile side dish to go ...
- 1/4 cup rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons sugar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 6 cups very thinly sliced bok choy (about a 1-pound head, trimmed)
- 2 medium carrots, shredded
- 2 scallions, thinly sliced