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Recipes
Tucan Bean Soup with Shrimp
By blum099
Preparation Instructions Heat olive oil in a large pot over medium high heat
- 5 cloves Garlic, Minced
- 1 whole Medium Onion, Diced
- 3 cans (14.5 Ounce) Cans Great Norther Beans, Drained And Rinsed
- 2 Tablespoons Olive Oil
- 1 teaspoon Red Pepper Flakes
- 2 teaspoons Dried Oregano
- 1/4 cup Tomato Paste
- 3/4 cups Dry White Wine
- 1 can (28 Ounces) Whole Or Diced Tomatoes
- 6 cups Low Sodium Chicken Broth
- 1 bunch Kale (more If Desired)
- Plenty Of Torn Fresh Basil
- 4 Tablespoons Butter
- 1-1/2 pound Raw Shrimp, Peeled And Deveined
- 1/4 cup Chopped Fresh Parsley
- Fresh Parmesan Shavings
Cumin-Scented Quiona with Red Beets
By blum099
The sweet crunchiness and superb simplicity of raw shredded beets are overlooked and underrated
- Quinoa
- 1 Tbsp. extra-virgin olive oil
- 1 tsp. whole cumin seeds
- 1 cup red quinoa, well rinsed and drained
- 1 3/4 cups water
- 3/4 tsp. fine sea salt
- 1/2 tsp. sumac (optional; see Note)
- Sumac Yogurt Topping, and to finish
- 1 cup plain whole-milk yogurt
- 1 clove garlic, minced
- 1/2 tsp. sumac, for sprinkling, or 1 tsp. freshly squeezed lemon juice
- 1 1/4 cups shredded raw beet (about 1 medium-sized beet, rinsed and peeled)
- 1 to 2 Tbsp. freshly squeezed lemon juice
- 1 to 2 pinch cayenne pepper (optional)
Eggplant Salad with Israeli Couscous and Basil
By blum099
STEP 1 In a small saucepan, combine couscous, 1 cup water, and 1/2 teaspoon salt
- 3/4 cup Israeli couscous
- Coarse salt and ground pepper
- 3 tablespoons olive oil
- 1 pound Italian or graffiti eggplants, cut into 1/2-inch chunks
- 3 shallots, trimmed and quartered
- 2 teaspoons red-wine vinegar
- 1/3 cup lightly packed fresh basil, torn
- DIRECTIONS
Tex-Mex Couscous Salad
By blum099
Makes 6 servings Per serving (1/6 of recipe) ■Calories: 392 ■Fat: 1
- 2 cups Vegetable Broth
- 1 3/4 cups dry couscous
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can red beans, drained and rinsed
- 2 cups frozen corn, thawed
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 tomato, chopped
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh salsa
- 1 tablespoon lime juice
Chocolate-Pumpkin Bread Pudding
By blum099
This warm pumpkin bread pudding has a dash of spice and is studded with chocolate chips
- 1 cup coconut milk
- 1 15 ounce can organic pumpkin
- 1/2 cup brown sugar (can use maple syrup)
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 10 cups cubed day-old bread of your choice (about 10 to 12 slices of sandwich bread, depending on the thickness of slices)
- 3/4 cup semisweet chocolate chips (Guittard and Ghirardelli are among those that are nondairy)
- 2 tablespoons brown sugar
Tahini truffle bar
By blum099
Tahini Chocolate Seeded Truffle Bars
- In saucepan melt and combine:
- 1 cup tahini paste, unsalted
- 1/2 cup honey
- 1/2 unrefined extra-virgin coconut oil
- 1/2 cup dark unsweetened cocoa
- Mix in:
- 1/2 cup raw pumpkin seeds+ extra to sprinkle on top
- 1/2 cup raw sliced almonds+extra to sprinkle on top
- 1/2 cup unsweetened finely shredded coconut+extra to sprinkle on top
- 1/4 cup chia seeds+extra to sprinkle on top
- 1 tsp vanilla
- pinch of salt, if desired
Tart: Kale Tarts with Fennel and Olives
By blum099
1. Heat oil is a large pan over medium heat
- 2 tablespoons olive oil, plus more for drizzling
- 1 medium yellow onion, diced
- 1 medium bulb fennel, quartered, cored, and thinly sliced
- 2-3 cloves garlic, finely chopped
- 1 medium bunch Lacinato kale, stems removed, chopped into bite-sized pieces
- 1/3 cup crumbled feta cheese, plus more for or Vegan feta cheese )
- 1/4 cup kalamata olives, pitted and finely chopped
- 2 tablespoons chopped fresh parsley
- Fresh ground black pepper
- 1 17-oz. package (2 sheets) puff pastry, thawed
- 3 tablespoons unsalted butter, melted
Bread: Sugar Lump Bread (Fryske Sûkerbôle)
By blum099
To begin the dough, warm the non-dairy milk to just about body temperature, or around 100 degrees
- 3/4 Cup Plain Non-Dairy Milk, Warmed
- 1 1/4-Ounce Package Active Dry Yeast
- 4 1/2 - 5 Cups All Purpose Flour
- 1/2 Teaspoon Salt
- 1 6-Ounce Container Vanilla Soy or Coconut Yogurt
- 6 Tablespoons Non-Dairy Margarine, Melted
- 3 Tablespoons Amber Agave Nectar
- 1 Tablespoon Ground Cinnamon
- 1/2 Cup Amber Rock Sugar, or Brown Sugar Cubes
- 1 - 3 Tablespoons Plain Non-Dairy Milk
- 1 Tablespoon Turbinado Sugar
Quick Pumpkin-Sage Pasta
By blum099
This is a great way to use up leftover pumpkin
- 4 ounces whole-wheat pasta
- 3/4 cup vegetable broth
- 3/4 cup canned pumpkin
- 1 to 2 tablespoons minced fresh sage
- 1/8 teaspoon pumpkin pie spice
- Pinch of dried oregano
- Pinch of red pepper flakes (optional)
- Salt and pepper, to taste
- Vegan Parmesan for garnish (optional)
Parsnip: Raise the Root
By blum099
We’re sweet on parsnips
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 pound parsnips, peeled
- 1 garlic clove
- 1 1/4 teaspoons kosher salt, divided
- 1/4 cup fresh lemon juice, plus extra for seasoning
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 cup flat-leaf parsley leaves, roughly chopped