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Recipes
Pasta: Mama DePandi's Bucatini Pomodoro
By blum099
1. Make the sauce: In a strainer set over a medium bowl, drain the tomatoes
- Pomodoro Sauce
- One 28-ounce can whole peeled tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely chopped (about 1/2 cup)
- 2 garlic cloves, minced
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 basil sprigs
- Pasta
- 3/4 pound fresh bucatini pasta
- 2 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves
- Pinch of red-pepper flakes
- 1 tablespoon finely grated Parmesan cheese, plus more for garnish
- 1 tablespoon torn basil leaves, plus more for garnish
- 1 tablespoon finely chopped flat-leaf parsley
- Salt and freshly ground black
Cheese Ball: Pickled Pepper Cheese Ball
By blum099
With the holidays right around the corner, we dipped into our holiday entertaining arsenal to rethink the kitschy--...
- INGREDIENTS
- 8-ounce package of cream cheese, at room temperature
- 1 1/2 cups grated sharp cheddar cheese
- 1/4 cup crumbled mild blue cheese (such as Maytag Blue)
- 3/4 cup finely chopped pickled peppers (such as peppadew peppers)
- 1 teaspoon fresh lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups walnuts
- Crackers for serving (water crackers)
Curried Lentil, Squash and Apple Stew
By blum099
Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique
- 2 tablespoons olive oil
- 1 onion, diced
- 1 carrot, peeled and diced
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon curry powder
- 1 1/2 teaspoons sea salt
- 1/2 cup dried lentils
- 2 1/2 cups vegetable broth
- 2 tablespoons tomato paste
- 3 cups peeled butternut squash (1/2-inch cubes)
- 1 large unpeeled apple, diced
- 5 ounces baby spinach
Greens Quiche
By blum099
Chef Lindsay Nixon says she developed this recipe to save a bunch of greens that were languishing in her fridge
- 1 pound extra-firm tofu
- 1/4 cup nutritional yeast (often found in the bulk section of a natural foods store)
- 1/4 cup cornstarch
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon onion powder (granulated)
- 1 teaspoon garlic powder (granulated)
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 4 cups chopped greens
Ravioli: Butternut Squash Ravioli with Oregano-Hazelnut Pesto
By blum099
INSTRUCTIONS 1. Make the pesto: Process oregano, oil, basil, parmesan, hazelnuts, and garlic, in a food processo...
- FOR THE OREGANO-HAZELNUT PESTO:
- 1 1/2 cups packed oregano
- 1 cup extra-virgin olive oil
- 1/2 cup packed basil
- 1/2 cup finely grated parmesan
- 1/4 cup hazelnuts, toasted
- 2 cloves garlic, finely chopped
- Kosher salt and freshly ground black pepper, to taste
- FOR THE RAVIOLI:
- 2 tbsp. olive oil
- 4 cloves garlic, unpeeled
- 1 small (about 1 3/4 lb.) butternut squash, halved lengthwise and seeds removed
- 1 cup finely grated parmesan, plus more for serving
- 4 tbsp. unsalted butter, browned (earth Balance)
- 1 tbsp. freshly grated nutmeg
- 2 tsp. minced sage, plus 1/2 cup packed whole leaves
- 2 tsp. minced oregano
- Kosher salt and freshly ground black pepper, to taste
- 1 cup canola oil
- 80 square wonton wrappers
- 1 egg, lightly beaten ( make vegan eggs)
Latkes: Perfect Every Time Latkes
By blum099
1. Grate potatoes on the large holes of a box grater
- 4 medium russet potatoes, peeled
- 2 eggs, lightly beaten
- 1 medium yellow onion, peeled and
- finely chopped
- 2 tbsp. matzo meal
- Salt and freshly ground black pepper
- 2 cups safflower or canola oil
Watermelon, Mint and Cucumber Water
By blum099
In a 1-quart or larger pitcher, fill with cold water
- ■Water pitcher
- ■1 thick slice of ripe water melon
- ■1 sprig of fresh mint
- ■1-2 slices of peeled, seeded cucumber
Red White and Blue Fruit Terrain
By blum099
Nutrition (per serving): 124 calories, 4 calories from fat,
- Ingredients
- 2 cups white grape-peach juice (or juice of choice)
- 1 1/2 tsp. agar powder
- 2 tbsp. agave nectar (optional–use only if your fruit is not very sweet))
- 10 ounces strawberries
- 2 bananas
- 1 1/2 cups blueberries
CoRn-FRieD oYSTeRS
By blum099
1. prepare Mustard Tartar Sauce up to 2 days ahead
- 2 1 1/4 (recipe below) 2 cups cornmeal 1 teaspoon ancho chili powder 1/4 teaspoon cayenne pepper
- 24 24 3/4 1/3 shucked 3/4 cup buttermilk all-purpose flour for dredging 1/3 cup canola oil Fine sea salt pickled jalapeño slices
Country ‘Meatloaf’ With Golden Gravy
By blum099
1. Preheat oven to 350 degrees
- Country ‘Meatloaf’
- 3 tablespoons olive oil
- 1 large onion, diced
- 2 large carrots, diced
- 2 cups diced celery
- 8 cloves garlic, minced
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
- 2 (8-ounce) packages tempeh
- 1/2 cup soy sauce
- 1/2 cup vegetable broth
- 1 cup cooked brown rice, warm
- 1/2 cup bread crumbs
- Sea salt and freshly ground black pepper
- Golden Gravy
- 2 tablespoons canola oil
- 1 large onion, roughly chopped
- 1/4 cup nutritional yeast flakes
- 1/2 cup flour
- 2 cups water
- 3 tablespoons soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Sea salt and freshly ground black pepper