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Recipes
Corned Beef :Seitan and Cabbage
By blum099
1. Lightly oil the insert of a large oval slow cooker or spray it with cooking spray
- Corned Seitan and Cabbage
- Look for pickling spices in the spice aisle in your supermarket. From Vegan on the Cheap by Robin Robertson © 2010.
- Tip: For extra flavor, try replacing 1 to 2 tablespoons of the water in the seitan mixture with 1 to 2 tablespoons of pickle juice (from a jar of dill pickles).
- 1 sweet yellow onion, coarsely chopped
- 2 garlic cloves, crushed
- 1 large carrot, cut into 1/4-inch slices or 1 cup baby carrots, halved lengthwise
- 1 small head cabbage, sliced, reserving 2 large leaves
- Salt and freshly ground black pepper
- 2 cups vital wheat gluten
- 1 teaspoon onion powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1 1/2 cup water, or more as needed
- 3 tablespoons soy sauce
- 3 tablespoons plus 1 teaspoon coarse brown mustard
- 1 teaspoon apple cider vinegar
- 3 tablespoons light brown sugar
- 2 teaspoons pickling spices
- 1 pound Yukon Gold or small red potatoes, halved or cut into chunks if large
- 1 cup vegetable broth
Acorn Squash Stuffed with Spicy Apple
By blum099
Preheat the oven to 350 F
- 1 acorn squash, halved
- 1 apple, peeled cored and sliced
- 2 teaspoons butter
- 2 teaspoons brown sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- dash of cloves
couscous/seven-vegetable-couscous
By blum099
Combine the couscous and 3 cups boiling water in a heatproof bowl
- Garnish:
- 1 1/2 cups couscous, preferably whole grain
- 1 tablespoon nonhydrogenated margarine
- such as Earth Balance
- 1 teaspoon turmeric
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 medium onions, quartered and thinly sliced
- 1 heaping cup thinly shredded green cabbage
- 1 medium turnip, peeled and diced
- 1 medium yellow summer squash, halved lengthwise and sliced l/4-inch thick
- 1 medium zucchini, halved lengthwise and sliced l/4-inch thick
- 1 1/2 cups cooked or canned (drained and rinsed) chickpeas
- 1 1/2 cups diced ripe tomatoes
- 2 teaspoons grated fresh or jarred ginger
- 1/2 teaspoon each: ground cumin, coriander, turmeric and salt
- 1/2 cup golden raisins or finely chopped dried apricots
- 1/3 cup minced fresh parsley
- 1/2 cup sliced or slivered toasted almonds
- Read more at http://www.vegkitchen.com/recipes/special-occasions-and-entertaining/seven-vegetable-couscous/#RdzhXegToIpKToVE.99
Roasted Romanesco Cauliflower
By blum099
Preheat the oven to 400 degrees
- 1 large head romanesco cauliflower
- 1/4 cup liquid coconut or olive oil
- 1/2 cup diced red onion
- 6 cloves garlic, minced
- juice of 1 whole lemon (about 1/4 cup)
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon each salt & pepper
- 1/2 cup dry sherry
- fresh chopped cilantro, for garnish
Beef and Portobello Mushroom Stroganoff
By blum099
Nutrition Facts Number of Servings: 4 Amount Per Serving Calories: 404 Total Fat: 19 g Saturated Fat: 7 g Ch
- 2 teaspoon oil, canola, plus 1 tablespoon, divided
- 1 pounds beef, flank steak, trimmed
- 4 large mushrooms, portobello, stemmed, halved and thinly sliced
- 1 large onion(s), sliced
- 3/4 teaspoon thyme, dried
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3 tablespoon flour, all-purpose
- 14 ounce(s) broth, beef, reduced sodium
- 2 tablespoon liqueur, cognac, or brandy
- 1 tablespoon vinegar, red wine
- 1/2 cup(s) sour cream, reduced-fat
- 4 tablespoon chives, fresh, or parsley
Warm Spinach & Artichoke Dip
By blum099
Preheat oven to 425 degrees
- 1 tsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 pkg frozen chopped spinach, thawed & drained very well
- 1 can artichoke hearts, roughly chopped
- 1/2 cup milk
- 1 8oz pkg reduced-fat cream cheese, softened
- 3 dashes Worcestershire sauce
- 3 dashes Frank's Red Hot
- 1 C shredded mozzarella, divided
- kosher salt
- ground pepper
- cooking spray
- tortilla chips, crackers or baguette slices, for dipping
MASHED BUTTERNUT SQUASH WITH GINGER
By blum099
Serves 4-6 (about 3 cups)
- 2 pounds butternut squash , peeled and cut into 1 1/2 inch cubes
- 1 1/2 tablespoons unsalted butter
- 1/2 teaspoon ground ginger
- Table salt
- Ground white pepper
Vegan Bread Pudding
By blum099
Traditionally prepared with butter, eggs and milk, bread puddings are usually anything but healthy, dairy-free or v...
- Preparation:
- 8 cups 1/2 " whole-grain bread cubes
- 1 cup dried cranberries
- 1/2 cup finely chopped apple pieces
- 1/2 cup finely chopped pecans
- 2 t. cinnamon
- 1 t. ginger
- 1/2 t. nutmeg
- 1/2 t. salt
- 4 cups plain almond milk
- 1 T. canola oil
- 2/3 cup and 2 T. agave nectar or maple syrup, plus more for drizzling
- Dairy-Free Cinnamon Custard, for topping (see heading)
Grilled Rosemary-Salmon Skewers
By blum099
NUTRITION FACTS Number of Servings: 4 Amount Per Serving Calories: 246 Total Fat: 15 g Saturated Fat: 3 g Cho
- 2 teaspoons fresh rosemary, minced
- 2 teaspoons extra virgin olive oil
- 2 cloves fresh garlic, minced
- 1 teaspoon lemon zest, freshly grated
- 1 teaspoon lemon juice
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black ground pepper
- 1 pound wild Alaskan salmon fillet, center-cut, skinned, cut into 1-inch cubes
- 1 pint organic cherry tomatoes
Classic Spaghetti Sauce
By blum099
In a large skillet, heat the olive oil and cook the onions and bell pepper for 4-5 minutes, add the garlic and cook...
- 1 can whole tomatoes
- 2 cloves garlic
- 2 TBSP Devo Olive Oil
- 1 TBSP Spanish Thyme
- 2 tsp sugar
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp salt
- 1 tsp cracked black pepper
- 1/4 cup Red Wine
- 2 TBSP fresh basil, chopped
- 2 TBSP fresh parsley, chopped
- onion chopped
- bell pepper / and celeray chopped