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Recipes
VEGAN PUMPKIN SNICKERDOODLES
By blum099
Method In a bowl, mix the dry ingredients, flours, starch, salt, spices, baking powder and baking soda
- 1 cup Spelt flour or other flour (for gf, use a gluten-free flour blend)
- 1 Tbsp cornstarch or other starch
- 1/8 tsp salt
- 1 tsp pumpkin pie spice or 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup spiced pumpkin caramel ( 1/2 cup pumpkin puree
- 1/2 cup coconut sugar
- 1/2 cup non dairy milk like coconut or almonds
- 1/8 to 1/4 tsp fine sea salt
- 1/2 to 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract)
- 1 Tbsp oil
- 1 tsp vanilla extract
- 1 Tbsp or more coconut sugar or other sugar (optional)
- To Coat
- 2 Tbsp granulated sugar
- 1 tsp ground cinnamon
- Method
Spinach Salad
By blum099
INSTRUCTIONS 1. Place the chile flakes, garlic, anchovy, and a pinch of salt in a mortar and smash with the pestle ...
- 1/8 tsp. crushed red chile flakes
- 2 cloves garlic
- 1 oil-packed anchovy filet (see note)
- Kosher salt, to taste
- Rind of 1/2 preserved lemon, roughly chopped
- 1/4 cup loosely packed fresh oregano leaves
- 1 1/2 tbsp. red wine vinegar
- 6 tbsp. extra-virgin olive oil
- Freshly ground black pepper, to taste
- 1 lb. large spinach leaves
Lentils: how to cook dried lentils on stovetop
By blum099
Any amount of lentils can be cooked in this manner
- 1 cup dried green, brown, or French lentils
- 2 cups water
- 1 bay leaf, 1 garlic clove, or other seasonings (optional)
- 1/4 - 3/4 teaspoon salt
- Tools
- Measuring cups
- Strainer or colander
- Small saucepan
Christmas Bread Wreath
By blum099
Mmm, the flavors of garlic, Parmesan and olive oil make this easy-to-make bread a mouthwatering holiday treat
- 1/4 cup freshly shredded Parmesan cheese
- 1 loaf (1 pound) frozen white or whole wheat bread dough, thawed
- 1 tablespoon olive or vegetable oil
- 1 small garlic clove, finely chopped
Coco: Around the Blend
By blum099
In a small bowl, stir together the cocoa powder and 1 tablespoon water until smooth
- 1 tablespoon Dutch-processed cocoa powder
- 1 ripe banana, peeled (preferably frozen or semi-frozen)
- 1/2 cup canned black beans, rinsed
- 1/3 cup chocolate-flavored rice milk
- 2 teaspoons honey
- 3 ice cubes
beef and broccoli stir-fry
By blum099
Treat yourself to this quick and tasty Oriental dish
- 200 g purple sprouting broccoli
- • sea salt and freshly ground black pepper
- • 2 x 300g good-quality sirloin steaks
- • 2 teaspoons coriander seeds
- • olive oil
- • 1 red onion, peeled and finely sliced
- • 2 cloves garlic, peeled and finely sliced
- • a thumb-sized piece of fresh ginger, peeled and finely chopped
- • 3 tablespoons soy sauce
- • 1 teaspoon sesame oil
- egg noodles, to serve
- finely sliced red chilli, to serve
Roasted Eggplant Pesto
By blum099
Nutrition (per serving): 52 calories, 22 calories from fat, 2
- 1 large eggplant
- 1/4 cup whole almonds
- 2 sun-dried tomatoes (not oil-packed)
- 2 cloves garlic
- 2 cups basil leaves, lightly packed
- 1 tablespoon nutritional yeast
- salt to taste
Asian Greens with Garlic Sauce
By blum099
Heat oil in a wok or a skillet over medium-high heat
- INGREDIENTS
- 1 1/2 lbs. choy sum
- 1 tbsp. peanut oil
- 2 tbsp. coarsely chopped garlic
- 2 tbsp. soy sauce
Parmesan-Crusted Avocado & Kale Florentine with Smoked Paprika Hollandaise
By blum099
Afraid you’ll miss the feeling of being oh-so-fancy when you order eggs Florentine at brunch? No worries—you ca...
- avocado & kale
- 1/4 cup (40 g) Pecan Parmesan (recipe below)
- 1/4 cup (20 g) panko bread crumbs
- Juice of 1 lemon
- 1 large avocado
- Olive oil spray
- 1 teaspoon extra virgin olive oil
- Salt and black pepper to taste
- 1 garlic clove, minced
- 4 cups (160 g) tightly packed destemmed chopped kale
- hollandaise
- 1/2 cup (80 g) raw cashews, soaked in water at least 1 hour, water reserved
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon whole grain mustard
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 English muffins
- Sliced tomato, optional
- pecan parmesan
- 3 cups (375 g) pecan pieces
- 1 cup (70 g) nutritional yeast
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon minced garlic
Green Crunch Salad
By blum099
Make the dressing: in the bottom of a large salad bowl, whisk together all dressing ingredients; taste and adjust s...
- Dressing:
- 2 Tbsp (30 ml) apple cider vinegar
- zest of one lemon
- 2 Tbsp (30 ml) fresh lemon juice (about 1/2 lemon)
- 1 tsp (5 ml) dijon mustard (for Stage 2, use 1/2 tsp/2.5 ml dried mustard)
- 6-8 drops plain stevia liquid, to your taste
- 1/4 cup (60 ml) extra virgin olive oil or avocado oil, preferably organic
- 1/8 tsp (.5 ml) fine sea salt
- freshly ground black pepper, to taste
- Salad:
- 1 small head non-bitter lettuce, such as Bibb, Boston, Romaine, etc., washed, dried and torn into bite-sized pieces (not Iceberg!)
- 3 celery stalks, diced
- 1 medium fennel bulb, trimmed and thinly sliced
- 1 medium Granny Smith apple, cored, quartered and sliced
- 1 cup (240 ml) microgreens or mesclun mix (I used Italian mix)
- 1 medium ripe avocado, peeled and pit removed, sliced