Blum099's profile page
Recipes
Egg Yolks Vegan
By blum099
In a small bowl, mix flax meal and warm water
- For richness such as egg yolk, use flax goop.
- Flax Meal Egg Substitute (aka "Flax-goop")
- 2 tsps flax meal (ground flax seeds)
- 2 Tbs warm water
- In a small bowl, mix flax meal and warm water.
- Beat until mixture has the consistency of egg.
- Strain, if desired.
- Equals 1 egg.
- For added volume in cakes, use
- 1/4 cup whipped Tofu for 1 egg.
Mediterranean Fish Fillets in Packets
By blum099
If the snapper fillets have the skin on them, ask the fishmonger behind the counter to skin them for you
- 16 oz snapper fillet(s), two 48oz fillets
- 12 medium cherry tomato(es), quartered
- 8 large olive(s), black, pitted and halved
- 1 cup(s) canned artichoke hearts, without oil, drained and quartered
- 2 clove(s) (medium) garlic clove(s), slivered
- 4 tsp fresh lemon juice
- 4 tsp dried oregano
- 2 tsp dried thyme
- 1/4 tsp table salt
- 1/4 tsp black pepper, freshly ground
Beetballs (Vegan, Gluten-Free Sausage)
By blum099
I used golden beets because that’s what I had on-hand, but regular beets will lend your beetballs flecks of vibra...
- 1/2 ounce dried porcini mushrooms
- 1 medium beet
- 1/2 cup pecans, almonds, or other nuts (see note for low-fat alternative)
- 1/2 medium red or yellow onion, coarsely chopped
- 2 cloves garlic, chopped
- 1 cup cooked chickpeas
- 2 tablespoons ground flax seeds
- 1 tablespoon nutritional yeast
- 2 teaspoons oregano
- 1 teaspoon smoked paprika (mild or spicy)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon rubbed sage
- 1/4 – 1/2 teaspoon fennel seeds
- 1/4 teaspoon red pepper flakes (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon hickory smoked salt or Liquid Smoke (optional)
naTive poTaTo SoUp
By blum099
1. cook the clams: pour the water and wine into a large pot
- 1 1/2 cups water
- 1/2 cup dry white wine
- 2 pounds littleneck clams, scrubbed and rinsed
- 2 cups heavy cream
- 1 large sweet potato (12-14 oz.), peeled and thinly sliced
- 3 tablespoons unsalted butter
- 5 ounces bacon, diced (about 1 1/4 cups)
- 1 large onion, peeled and cut into 1/4-inch dice
- 3 cloves garlic, peeled and chopped
- 2 celery stalks, cut into 1/4-inch dice
- 3 sprigs thyme, chopped
- 2 bay leaves
- 1 1/2 pounds sweet potatoes, peeled and cut into 1/4-inch dice
- 1 pound mussels, scrubbed and debearded 2 tablespoons chopped flat-leaf parsley 2 tablespoons chopped mint Fine sea salt and freshly ground black pepper to taste 1 tablespoon ararat (available at laboitepice.com)
- or smoked paprika Salt-water crackers
Cranberry Sauce
By blum099
1. Combine cranberries, sugar, and wine in a saucepan
- 1 12-oz. bag of fresh cranberries, picked over and
- washed
- 1 cup sugar
- 1 cup red wine (water or cranberry juice work as well)
Whole Pot-Roasted Cauliflower With Tomatoes and Anchovies
By blum099
Nutritional analysis per serving (6 servings) 191 calories; 12 grams fat; 1 gram saturated fat; 8 grams monounsatur...
- 1 head cauliflower (about 2 pounds), white, green or Romanesco
- 5 tablespoons olive oil, plus extra for drizzling
- 3 medium garlic cloves, thinly sliced
- 3 whole salt-packed anchovies, rinsed and filleted, or 5 to 6 anchovy fillets
- 3/4 teaspoon finely chopped rosemary leaves
- 1 1/2 cups drained whole canned tomatoes, trimmed of hard and unripe bits, diced
- 1/4 cup dry white wine, plus extra for cooking
- 3 dried pequin chiles, or 3 large pinches red pepper flakes
- 1 teaspoon flaky salt, like Maldon, or kosher salt
Pumpkin and seitan:Pollo en Pipián Verde (Chicken with Pumpkin Seed-Tomatillo Sauce)
By blum099
. make favorite chicken seitan : Drain, reserving 5 cups cooking liquid, and keep warm
- 1 seitan chicken, cut into 8 pieces
- 4 serrano chiles, stemmed
- 4 cloves garlic, peeled
- 1 1/2 medium white onions, cut into quarters
- 1 lb. tomatillos (available at melissas.com), husks removed, rinsed
- 1 cup roughly chopped cilantro
- 4 large leaves romaine lettuce, roughly chopped
- 1 1/3 cups raw, unhulled pumpkin seeds (available at mexgrocer.com)
- 1/2 cup roasted unsalted peanuts
- 1/4 cup sesame seeds
- 1/4 cup canola oil
Biscuits - Garden Herb
By blum099
Preheat your oven to 425 degrees and line a baking sheet with a silpat or piece of parchment paper
- 2 1/2 Cups All Purpose Flour
- 2 1/2 Teaspoons Baking Powder
- 1 Teaspoon Coarse Sea Salt or Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 2 Tablespoons Fresh Chopped Parsley
- 2 Tablespoons Fresh Chopped Chives
- 1 1/2 Teaspoon Fresh Thyme
- 1/4 Cup Non-Dairy Margarine
- 4 Ounces (1/2 Package) Vegan "Cream Cheese"
- 1 Cup Finely Grated Carrot or Zucchini (or a Mix of Both)
- 3/4 Cup Plain Non-Dairy Milk
- 1 Teaspoon Apple Cider Vinegar
- Additional Melted Non-Dairy Margarine (Optional)
Peanut Butter & Jelly Bars
By blum099
Preheat your oven to 350 degrees
- 2 sticks (1/2 lb) unsalted butter, at room temperature
- 1 1/2 C sugar
- 1 tsp pure vanilla extract
- 2 large eggs, at room temperature
- 2 C creamy peanut butter (unfortunately, this is just a bit more than your average jar)
- 3 C all-purpose flour
- 1 tsp baking powder
- 1 1/2 tsp kosher salt
- 1 1/2 C jam of your choosing (I went with Four Fruits)
- 2/3 C salted peanuts, coarsely chopped, if desired
- Confectioners' sugar, for dusting
Tofu: "Chicken-Fried" Tofu
By blum099
1. In a medium bowl, combine the buttermilk and hot sauce
- INGREDIENTS
- 1 cup buttermilk
- 1/4 cup hot sauce (such as Sriracha)
- 1 pound firm tofu (preferably Twin Oaks), sliced crosswise into 4 equal pieces
- 1/2 cup peanut oil
- 1/2 cup rice flour
- 1/2 cup cornmeal
- 1/2 cup bread flour
- Salt and freshly ground black pepper
- Honey mustard for serving