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Recipes
Dressing Caesar salad dressing
By blum099
Put in blender
- juice of 1 lemon
- 1 clove garlic, roughly chopped
- 1/4 cup tahini
- 3 Tbsp nutritional yeast
- 2 tsp dijon mustard
- 1/2 tsp ground black pepper
- sprinkle of cayenne
- 1/2 cup water
Vegetable Jalfrezi – Veggies in tangy smoky curry.
By blum099
Bring a pot of water to a boil
- 1 Tablespoon Oil
- 1/2 medium Red onion sliced
- 1/2 Red bell pepper sliced
- 1/2 Green bell pepper sliced
- 1/2 teaspoon liquid smoke or 1/4 teaspoon chipotle pepper flakes
- 1/2 head of cauliflower chopped or broken into small florets
- 3/4 cup chopped carrot
- 1/2 cup other veggies of choice like peas, green beans, broccoli or chopped steamed Tempeh, tofu, Soy free Chickpea tofu or lentil meatballs.
- 1/2 teaspoon cumin seeds
- 1 Tablespoon each of chopped ginger and garlic(optional)
- 1 teaspoon coriander powder
- 1/2 + teaspoon garam masala
- 1/2 teaspoon red chili powder or other deep red chili flakes or chili powder of choice.
- 3 medium tomatoes chopped(or you can use about a cup of crushed fire roasted tomatoes)
- 1/2 teaspoon apple cider vinegar or other vinegar of choice
- 3/4 teaspoon salt or to taste
- 1 teaspoon kasuri methi(dried fenugreek leaves – optional)
Rugelach
By blum099
Rugelach is a Jewish pastry of Ashkenazic origin
- 4 sticks unsalted butter, about 1-pound, softened
- 1 (8-ounce) package cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 1/2 cups flour
- 2 teaspoon ground cinnamon
- 1 cup raspberry jam
- 1 cup walnuts, finely chopped
- 1 egg mixed with 1 tablespoon heavy cream, for egg wash
Brussels Sprout Chips with Sweet Chile Sauce
By blum099
Trim off the bottoms of the sprouts and discard the outermost leaves
- INGREDIENTS
- 1/2 lb. brussels sprouts
- 3 tsp. honey
- 1 tsp. sriracha sauce
- 1/2 tsp. sweet chile paste
- 2 tsp. yuzu juice
- 1/4 tsp. sesame oil
- 1 tsp. sesame seeds
- Canola oil for frying
Tofu: Black Pepper Tofu
By blum099
INSTRUCTIONS Heat oil in a 12″ skillet over medium-high heat
- ENLARGE IMAGE
- Credit: Todd Coleman
- SERVES 4–6
- INGREDIENTS
- 2 cups canola oil
- 1 3/4 lb. firm tofu, cut into 1″ cubes
- 1/2 cup cornstarch
- 11 tbsp. unsalted butter
- 3 tbsp. finely chopped ginger
- 12 small shallots, thinly sliced
- 12 cloves garlic, crushed
- 8 red serrano chiles, stemmed and thinly sliced
- 5 tbsp. coarsely ground black pepper
- 3 tbsp. kecap manis (sweet soy sauce; available at onlinefoodgrocery.com)
- 3 tbsp. light soy sauce
- 4 tsp. dark soy sauce
- 2 tbsp. sugar
- 16 small scallions, cut into 1 1/4″ pieces
- Cooked white rice, for serving
Dates: Chevre Devils Recipe
By blum099
Author Notes: Why are stuffed (or wrapped) dates so delicious? For me, eaten alone, dates are almost too decadent ...
- for the candied pecans
- 2 teaspoons Chinese five-spice powder
- 1/4- 1/2 teaspoons cayenne (depending on heat preference)
- 1/4 cup light agave
- 1 cup pecan halves pinches sea salt
- for the dates
- 1 teaspoon dried thyme
- 1 teaspoon orange or tangerine zest
- 1/2 cup soft goat cheese (such as Montrachet)
- set in a bowl at room temperature to soften a bit 24 Medjool dates, pitted by making a slit down the center and removing the pit, keeping the date as intact as possible
Summer Chickpea Salad
By blum099
In a large bowl, whisk together the lemon juice (starting with 2 tbsp), maple syrup, dijon, salt, and lemon zest (i...
- 2 – 2 1/2 tbsp freshly squeezed lemon juice
- 1 tbsp pure maple syrup
- 1 tsp dijon mustard
- 1/2 tsp salt, rounded
- 1/2 tsp lemon zest (optional)
- 2 cups cooked chickpeas (see note)
- 1 cup tomatoes, cut in bite-size chunks
- 1 cup avocado, cut in bite-sized chunks
- 1/2 cup kalamata olives, sliced
- 1 1/2 – 2 cups fresh spinach leaves, roughly chopped
- 1/4 cup torn/chopped basil leaves
- 1-2 tbsp chopped chives (optional)
Vegan Spaghetti Bolognese
By blum099
Preheat oven to 350 degrees
- 1 medium head cauliflower, trimmed, washed and dried, and broken into florets
- 2 cups raw walnut halves
- 1 medium tomato, chopped
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/8 teaspoon dried sage
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon mild chili powder
- 1 teaspoon liquid smoke
- 1/2 teaspoon salt
- 2 tablespoons Bragg’s Liquid Aminos
Spicy Eggplant and Mushrooms
By blum099
Per serving (1/6 of recipe) ■Calories: 126 ■Fat: 2
- 2 tablespoons soy sauce
- 2 - 3 tablespoons mirin (sweet rice wine)
- 1 teaspoon maple syrup
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch
- 1/4 cup water
- 2 teaspoons olive oil
- 2 small red onions, thinly sliced and quartered
- 2 teaspoons balsamic vinegar
- 5 long thin Chinese or Japanese eggplants, cut into bite-size pieces
- 8 ounces cremini or button mushrooms, quartered
- 4 - 5 garlic cloves, minced
- 1 - 2 tablespoon minced fresh ginger
- 1 black pepper, to taste
- 1 cayenne pepper, to taste
- 15 fresh green beans, broken into bite-size pieces
Chocolate Cake Batter Smoothie
By blum099
Sometimes a girl just needs a bowl of chocolate cake batter all to herself
- 1 cup almond milk
- 1/3 cups oats
- 1 frozen banana
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 tbsp carob powder/flour (see note below)
- 1 tbsp cashew butter (gives it a batter taste, but other nut butters should work too)
- 1 tbsp chocolate chips
- 2 ice cubes