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Recipes
Yummiest Seitan Ever!
By blum099
1. Preheat oven to 375 degrees F
- 1 cup vital wheat gluten
- 3 tablespoons nutritional yeast
- 1 teaspoon thyme
- 1/4 cup soy sauce
- 1 tablespoon oil
- 1/2 cup water or vegetable stock
Diced Capreses Salad
By blum099
1. Divide the tomatoes and mozzarella in two and form stacks on two plates alternating the tomatoes and mozzarella ...
- Pesto:
- 2 large ripe field tomatoes (diced)
- 1 large ball fresh mozzarella (diced)
- salt and pepper to taste
- 2 tablespoons basil pesto
- Ingredients:
- 1 cup fresh basil (packed)
- 1/4 cup spinach (optional, helps keep the pesto nice and green)
- 1 clove garlic (chopped)
- 2 tablespoons pine nuts (toasted)
- 1/4 cup parmigiano-reggiano (grated)
- 3 tablespoons olive oil
- lemon juice to taste (optional)
- salt to taste
Cobbler:Nectarine Cobbler with Cinnamon-Swirl Topping
By blum099
Preheat the oven to 425°F/220°C/gas 7
- 3 lb/1.4 kg nectarines, pitted and sliced
- 3/4 cup/180 g maple syrup
- 2 tbsp arrowroot starch or cornstarch
- 2 tbsp water
- 2 tsp vanilla extract
- Topping
- 1 cup/130 g whole-wheat pastry flour
- 1/2 cup/60 g unbleached all-purpose flour
- 1/2 cup/80 g cornmeal
- 6 tbsp/75 g granular palm sugar, palm sugar paste, or Sucanat
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup/60 ml canola oil or light olive oil
- 1/2 cup/120 ml nondairy milk
- 1 tsp ground cinnamon
Ginger-Citrus Rice
By blum099
Nutrition Facts Number of Servings: 12 Amount Per Serving Calories: 117 Total Fat: 0 g Saturated Fat: 0 g Ch
- 2 tablespoon ginger root, peeled and grated
- 1/2 teaspoon cumin, ground
- 2 cup(s) rice, brown
- 1/2 teaspoon salt
- 1 large lime(s), zested and juiced
Gumbo
By blum099
What You Do: 1. For the stock, in a 4-quart saucepan, combine water, nori, salt, Old Bay Seasoning, soy sauce, and ...
- For the stock:
- 5-3/4 cups water
- 6 sheets nori, crumbled
- 1 tablespoon salt
- 1 tablespoon Old Bay Seasoning
- 1-1/2 teaspoons soy sauce
- 1 lemon, halved
- For the roux:
- 3/4 cup flour
- 1/2 cup canola oil
- For the gumbo:
- 1 small to medium yellow onion, finely diced
- 1 red or orange bell pepper, chopped
- 1 celery rib, finely chopped
- Salt and freshly ground black pepper, to taste
- 5 garlic cloves, minced
- 1/4 teaspoon dried thyme
- 1 teaspoon dried ground sassafras leaves
- 1 14.5-ounce can diced tomatoes, drained
- 1/4 cup vegetarian fish sauce (available at Asian markets)
- 2 cups frozen cut okra, thawed
- 2 cups textured vegetable protein
- 3 to 4 cups of cooked white rice, for serving
Layered Quinoa Salad with Beet Vinaigrette
By blum099
Beet Vinaigrette Blend all ingredients in a food processor or blender until you have a dressing
- Beet Vinaigrette
- 1 Citrus Coconut Roasted Beet ( see Citrus recipe)
- 1 1/2 ounces Orange Juice, about 1 large orange
- a few squeezes Lemon Juice
- 1 tablespoon Unsweetened Coconut Milk
- 1/4 cup Avocado Oil, Grapeseed or a nutty oil would taste great too
- Quinoa Salad
- 2 cups cooked Quinoa
- a few Citrus Coconut Roasted Beets, cut into bite sized pieces
- a few handfuls Baby Spinach leaves
- a few ounces of your favorite toasted Nuts, we love Pecans and Walnuts
- zest from one Orange
- Optional
- a little bit of cheese, Feta, Blue Cheese crumbles or small slices of Brie are tasty
Turkish Eggplant Casserole with Tomatoes (Imam Bayildi) - See more at: http://feedmephoebe.com/2014/07/meatless-monday-turkish-eggplant-casserole-recipe-tomatoes-imam-bayildi/#sthash.AYWXfYfD.dpuf
By blum099
reheat the oven to 350 degrees F
- 2 medium eggplant, thinly sliced (1/4 inch thick)
- Sea salt
- Olive oil
- 1 small yellow onion, diced
- 2 large garlic cloves
- 1/4 teaspoon red chili flakes
- Dash of cinnamon
- One 15 ounce can diced tomatoes
- 2 tablespoons finely chopped fresh parsley, divided
- See more at: http://feedmephoebe.com/2014/07/meatless-monday-turkish-eggplant-casserole-recipe-tomatoes-imam-bayildi/#sthash.AYWXfYfD.dpuf
Black Bean Burger with Salsa Fresca and Avocado Crema
By blum099
INSTRUCTIONS 1. Make the burgers: Heat 3 tbsp
- INGREDIENTS
- FOR THE BLACK BEAN BURGERS
- 1/3 cup olive oil
- 1 medium yellow onion, finely chopped
- 6 cloves garlic, finely chopped
- 2 poblano chiles, stemmed, seeded, and finely chopped
- 2 tsp. ground cumin
- 2 tsp. paprika
- 1 tsp. ground coriander
- 1 tsp. dried oregano
- 1 chipotle chile in adobo sauce, finely chopped
- 1/2 cup breadcrumbs
- 2 eggs
- 2 (15-oz.) cans black beans, rinsed, drained, and mashed
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup finely ground cornmeal
- FOR THE SALSA FRESCA
- 3 medium tomatoes, cored, seeded and finely chopped
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- 2 tbsp. finely chopped cilantro
- FOR THE AVOCADO CREMA
- 1/2 cup sour cream
- 2 tbsp. freshly squeezed lime juice
- 2 avocados, halved, pitted, and peeled
- 6 hamburger bu
Averie’s Raw Vegan Kale Chips Recipe for 1 Bunch of Kale
By blum099
Wash the kale & remove tough stalks, de-seed the red pepper, drain off your soaked cashews Put all the Ingredients ...
- 1 c cashews (soaked for a few hours)
- 1 Medium Red Pepper
- Juice of half a lemon (2 Tbsp)
- 1/4 c Nooch (Nutritional Yeast) or more if you’re a fan of nooch. I use 1/3c++
- 1 Tsp Salt (or to taste)
- Optional 1/2 Tsp Agave or 1/2 of a medjool date
Cucumber Soup with Watermelon and Mint
By blum099
Combine the first 9 ingredients in a large bowl, setting aside 2 tablespoons of mint and stir to combine
- 8 large cucumbers, seeded and chopped
- 1 block (1-pound) silken tofu, drained
- 1/2 cup ice-cold water
- 1/2 small sweet onion, thinly sliced
- 3 tablespoons (about 1 lemon) lemon juice
- 1 bunch fresh mint, stems removed, chopped and divided
- 2 teaspoons salt
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon cayenne pepper
- 2 cups seeded and diced watermelon
- Extra-virgin olive oil