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Vietnamese-Style Tofu Hero

Vietnamese-Style Tofu Hero

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This hot sandwich is a little more complicated than some of the others, but worth the time because it’s so delici...

  • 1 tsp. freshly ground black pepper
  • 1/4 tsp. white pepper
  • 1/4 tsp. ground cayenne
  • 1/2 tsp. sweet paprika
  • 1 tsp. dry mustard
  • 1 tsp. ground ginger
  • 1/4 cup soy sauce
  • 2 Tbsp. minced chives
  • 1 lb. extra-firm tofu, cut into 8 (1/4-inch) slabs
4/5 (1 Votes)

Stuffed Shells: Jumbo

Stuffed Shells: Jumbo

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calories : 350 fat: 7.3 saturated fat: 1

  • Tofu Ricotta:
  • 3.5 cups pasta sauce
  • 340 grams jumbo pasta shells (I used 30 shells or 2/3 of the box – but make extra as some break)
  • 3 garlic cloves, minced
  • 1 medium sweet onion, diced
  • 2 tsp extra virgin olive oil
  • 2 celery stalks, diced
  • 1/2 cup packed fresh basil leaves, minced
  • 1/2 cup packed fresh parsley, minced
  • 1 (14oz) package extra-firm or firm tofu, pressed
  • 3 tbsp nutritional yeast
  • 3/4-1 tsp fine grain sea salt, or to taste
  • Freshly ground black pepper, to taste
  • 1 tbsp fresh lemon juice
  • 1/2 tsp cayenne pepper or red pepper flakes (optional)
4.4/5 (13 Votes)

Chicken With Oranges and Almonds

Chicken With Oranges and Almonds

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Cook Time: 55 mins Total Time: 55 mins Contains Nuts Good for Leftovers Most Popular Recipe Source

  • 4 chicken, broiler-fryer, breasts, without skin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper, black
  • 1/8 teaspoon cinnamon, ground
  • 1/8 teaspoon cloves, ground
  • 2 tablespoon oil, salad
  • 1 teaspoon garlic, minced
  • 1 cup(s) onion(s), chopped
  • 1 cup(s) orange juice
  • 1/4 cup(s) nuts, almonds, organic, slivers
  • 1/4 cup(s) raisins
  • 2 orange(s), pared and thinly sliced
0/5 (0 Votes)

Challot (Challah Knots)

Challot (Challah Knots)

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. In a bowl, stir together yeast and 1 cup water heated to 115°; let sit until foamy, about 10 minutes

  • 4 tsp. active dry yeast
  • 1/4 cup sugar
  • 1/4 cup canola oil
  • 4 egg yolks
  • 3 1/4 cups flour
  • 1 1/4 tsp. kosher salt
  • 1 egg, lightly beat
4/5 (1 Votes)

Sweet Potato Pudding

Sweet Potato Pudding

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Makes 3 1/2-cup servings Having Sweet Potato Pudding for breakfast is a great way to load up on cancer-fighting be...

  • 1/3 cup rolled oats
  • 1/2 cup fortified soy- or rice milk
  • 1 cup cooked sweet potato or yam
  • 1 tablespoon maple syrup
  • 1/4 teaspoon cinnamon
4/5 (1 Votes)

Cashew “Cheese” Spread

Cashew “Cheese” Spread

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Serves 4 Prep Time 10 minutes Introduction Cheese is one of the foods many would-be vegans have a h...

  • 1 cup raw cashews, soaked in water overnight and drained
  • 2 Tbsp. extra-virgin olive oil
  • 1 tsp. sea salt
  • Juice of 1 lemon
  • 1 garlic clove, minced
5/5 (1 Votes)

Coconut Saffron Scalloped Potatoes

Coconut Saffron Scalloped Potatoes

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Gluten Free Modification: Substitute 1 tbsp potato starch for flour

  • 5 lbs potatoes - Russet or Yukon Gold
  • Generous pinch of saffron threads
  • 2 tbsp hot water
  • 2 tbsp non-hydrogenated butter substitute (or use butter for dairy)
  • 2 1/2 tbsp flour
  • 1 can (15 oz) coconut milk
  • 1 cup almond milk (or use milk for dairy)
  • 1 tsp salt
  • 1/2 tsp finely minced garlic (or 1/4 tsp garlic powder)
  • Pinch of cayenne, or more to taste (adds heat)
  • Paprika for garnish (optional)
  • mortar and pestle, 9x13 baking dish
0/5 (0 Votes)

Matzoh soup

Matzoh soup

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1. Beat egg whites in a large bowl until stiff peaks form

  • 4 eggs, separated
  • 4 Tbsp. water
  • 4 Tbsp. oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup matzoh meal
0/5 (0 Votes)

Home-made “Chicken Style” Seita

Home-made “Chicken Style” Seita

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Add your broth to a large pot, and add remaining simmering broth ingredients if using

  • Ingredients:
  • 1 1/2 cups vital wheat gluten flour (1 box Arrowhead Mills Brand)
  • 1/4 cup un-filtered apple cider vinegar
  • 1/2 cup vegetable broth
  • 1/2 - 3/4 cups water, as needed
  • 1 tablespoon vegan Worcestershire sauce (Wizard’s Brand)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon dry oregano*Optional
  • Simmering Broth:
  • 10 cups vegetable broth
  • 2 tablespoons vegan Worcestershire sauce *optional
  • 2-4 cloves garlic, smashed *optional
  • 2 bay leaves *option
0/5 (0 Votes)

Seitan Stuffed with Walnuts, Dried Cranberries, and Mushrooms

Seitan Stuffed with Walnuts, Dried Cranberries, and Mushrooms

By

The stuffing ingredients are very flexible

  • Ingredients
  • STUFFING
  • 1/2 large onion, chopped
  • 1 rib celery, chopped
  • 4 ounces mushrooms, sliced or chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • generous grinding of pepper
  • 3 ounces whole wheat bread (about 2 slices), cut into small cubes
  • 1/3 cup dried cranberries or cherries
  • 1/4 cup chopped walnuts
  • 1 teaspoon whole chia seeds or ground flax seed
  • 1 tablespoon soy sauce
  • 1/2 cup water (more as needed)
  • SEITAN
  • 2 cups vital wheat gluten (10 ounces)
  • 1/4 cup nutritional yeast
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • 1 teaspoon marjoram
  • 1/3 cup quinoa flakes or quick oatmeal
  • 1 teaspoon chia seed or ground flaxseeds
  • 1 1/2 cup vegetable broth
  • 1 cup great northern beans, cooked
  • 2 tablespoons soy sauce
  • 1 clove garlic, peeled
  • 1 tablespoon tahini (preferred) or other nut butter
  • BAKING BROTH
  • 1/2 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1/2 teaspoon dark sesame oil (optional)
  • ASSEMBLY
  • 4 sprigs fresh rosemary
  • Instructions
4.6/5 (5 Votes)