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Recipes
Maple-Nut Royale Ice Cream
By blum099
*Almond milk is recommended to further the nutty theme, but any sort of non-dairy beverage, other than rice milk,...
- 3/4 Cup Creamy Peanut Butter
- 2/3 Cup Maple Syrup
- 2 Cups Plain Non-Dairy Milk*
- 2 Tablespoons Cornstarch
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Almond Extract
- 1/4 Cup Finely Chopped Toasted Pecans
CAULIFLOWER ALFREDO SPINACH ARTICHOKE LASAGNA. VEGAN NUT-FREE RECIPE
By blum099
*
- Ingredients:
- Cauliflower Alfredo Spinach Artichoke Lasagna
- Allergen Information: Free of Dairy, egg, corn, soy, nut.
- Makes one 9 by 9 inch square pan
- For the Alfredo Sauce:
- 1 tsp olive oil
- 3 cloves garlic, chopped
- 3 loaded cups cauliflower florets (1.5 to 2 inch pieces)
- 1/2 cup water
- 1/2 tsp salt
- 3/4 cup non dairy milk (I used almond milk)
- 1/2 tsp onion powder
- 1/4 tsp thyme
- 1/4 tsp basil or a Tbsp fresh basil leaves
- 3 Tbsp nutritional yeast
- 2 tsp lemon juice
- 1 Tbsp extra virgin olive oil
- a very generous dash of black pepper
- 1 Tbsp flour of choice (omit to make gluten-free)
- For the Lasagna:
- Pasta sauce or marinara sauce
- 1 cup spinach
- 5 to 6 artichokes, finely chopped (I used canned, drain, rinse and use)
- recipe Pepita parmesan :
- Recipe ingredents for Herbed Pepita Parmesan:
- (1 Tbsp pumpkin seeds
- 1 Tbsp bread crumbs, or gf crumbs or oats or pepitas
- 1/4 tsp dry thyme
- 1/4 tsp dry rosemary
- a generous dash of black pepper
- 1-2 tsp nutritional yeast : grind all together)
- No boil Lasagna noodles as needed
- salt, pepper and italian herb blend
BUTTERNUT SQUASH AND HAZELNUT LASAGNE
By blum099
Hazelnuts in a butternut squash lasagne? It’s actually a classic Italian flavor combination, and the nuts lend ju...
- FOR SQUASH FILLING
- 1 large onion, chopped
- 3 tablespoons unsalted earth balance
- 3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 4 teaspoons chopped fresh sage
- 1 cup hazelnuts (4 oz), toasted, loose skins rubbed off with a kitchen towel, and coarsely chopped
- FOR SAUCE
- 1 teaspoon minced garlic
- 3 tablespoons unsalted earth balance
- 5 tablespoons all-purpose flour
- 5 cups almond mild
- 1 bay leaf (not California)
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- For assembling lasagne
- 1/2 lb fresh vegan mozzarella, coarsely grated (2 cups)
- 1 cup finely grated vegan Parmigiano (3 oz)
- 12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb)
Oven-Fried Zucchini Sticks
By blum099
Nutrition Information 4 servings - Facts Per Serving: Calories: 108 Fat
- Canola oil cooking spray
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons cornmeal
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 pounds zucchini (about 3 medium), cut into 1/2-by-3-inch sticks
- 2 egg whites, lightly beaten
Smoked Jalepeno Cheddar Cheese
By blum099
Drain and rinse the cashews
- Ingredients
- 1 1/2 cups raw cashews, soaked 4-6 hours
- 3 tbsp sun-dried tomatoes, soaked 30-60 min
- 1/4 cup + 2 tbsp nutritional yeast
- 1 tbsp tahini paste
- 1 tsp white wine vinegar
- 1 tsp spicy mustard
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1/2 cup coconut oil, melted
- 1 jalepeno, minced
Dijon Roasted Caabbage
By blum099
Dijon Roasted Cabbage47K+ by Skinny Ms
- Ingredients
- 1 (medium) head green cabbage, core removed and cut into 8 wedges
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 clove garlic, crushed
- 1/2 teaspoon freshly ground black pepper
- Kosher or sea salt to taste
- 1 teaspoon caraway seeds
Zucchini: Balsamic Stuffed Round Zucchini
By blum099
Serving Size: 1 (208 g) Servings Per Recipe: 2 Amount Per Serving% Daily ValueCalories 130
- 8 cherry tomatoes, quartered
- 1 large mushroom, chopped into small chunks
- 1 small garlic clove, crushed
- 1 tablespoon white onion, finely diced
- 1 tablespoon dried oregano
- 4 teaspoons balsamic vinegar
- 1 tablespoon olive oil
- 2 tablespoons parmesan cheese, finely grated
- salt & pepper
- 1 zucchini, round (about the size of a softball)
- Read more at: http://www.food.com/recipe/balsamic-stuffed-round-zucchini-130437?oc=linkback
TEIGLACH
By blum099
To make the dough Combine flour, baking powder and sugar in mixer bowl with dough hook attached
- Dough:
- 2 cups flour
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 2 large eggs, lightly beaten
- 2 tablespoons vegetable oil, preferably Canola
- 1/3 cup cold water
- Honey mixture:
- 1 pound honey
- 1 cup sugar
- 1/2 pound shelled pecans or walnuts
- 3 tablespoons matzoh meal
- 2 tablespoons unsalted butter or margarine
- ground ginger, to taste
Chunky cherry tomato-basil vinaigrette
By blum099
Mix tatoes with salt and pepper in medium mixing bowl, let stand until juicy and seasoned, about 10 minutes
- 1/2 pint chrry tomatoes or grape tomatoes, each tomato quarteed ( about 1 cup)
- 1/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 3 medium shallots, mince ( about 3 tablspoon
- 2 tablesppon minced fresh basil leaves
- 3 tablespoons lemon juice
- 6 tablespoons extra-virgin olive oil
Kale Market Salad
By blum099
Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil...
- Green Garlic Dressing:
- 2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup)
- 1/4 teaspoon fine grain sea salt, plus more to taste
- 2 tablespoons fresh lemon juice
- 1/3 cup / 80 ml extra virgin olive oil
- 2 tablespoons ripe avocado
- 1 teaspoon honey, or to taste
- fresh pepper to taste
- 1/2 bunch kale, destemmed, torn into pieces
- 1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole)
- 4-5 farmers' market carrots, very thinly sliced
- 1 small bulb of fennel, transparently sliced
- 1 avocado, cut into small cubes
- handful of toasted almonds