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Recipes
Kale and Avocado Salad
By blum099
1. Whisk together juices, soy sauce, and garlic in a bowl
- 1 ⁄2 cup fresh orange juice
- 3 tbsp. fresh lemon juice
- 2 tsp. soy sauce
- 1 clove garlic, smashed and chopped into a paste
- 4 tbsp. extra-virgin olive oil
- 3 avocados, halved, pitted, and peeled
- 2 tbsp. raw hemp seeds (optional)
- 1 bunch kale (about 3⁄4 lb.), stemmed and finely chopped
- Kosher salt and freshly ground black pepper, to taste
Acorn squash stuffed with vegetarian sausage and apples
By blum099
Preheat oven to 450°. Lightly brown the vegetarian sausage in a non-stick skillet sprayed with a little olive oil,...
- 1 package vegetarian sausage (use Gimme Lean brand)
- 2 cups water
- 3 Tbsp olive oil
- 1 medium yellow onion, chopped
- 6 stalks celery, chopped fine
- 1 Tbsp fresh sage OR 1 tsp dried
- 1 Tbsp fresh thyme OR 1 tsp dried
- 6 oz plain stuffing cubes, OR 8 cups toasted bread crumbs
- 1/2 cup unsweetened applesauce
- 1 medium apple, any kind, diced
- 1/3 cup apple cider
- 2 large acorn squash, cut in half, with seeds removed
- Salt and pepper to taste
soup:
By blum099
Preheat the oven to 350°
- 3 tablespoons light olive oil
- 2 leeks, white and pale green parts only, cut into 2-inch pieces
- 4 garlic cloves, smashed
- Two 2-pound heads of cauliflower, cored and cut into 2-inch florets, 1/2 cup of tiny florets reserved for garnish
- 1 Granny Smith apple—peeled, cored and cut into 2-inch pieces
- 6 cups low-sodium chicken broth
- 5 thyme sprigs
- 1 slice crustless rye bread, cut into 1/2-inch dice (1 cup)
- 1/2 cup pecan pieces
- Salt and freshly ground black pepper
Parsnip Bacon
By blum099
Using a sharp vegetable peeler, slice a large peeled parsnip lengthwise into thin strips
- 1 large parsnip (1/2 pound)
- Vegetable oil, for brushing
- Smoked salt, for sprinkling
Avocado Hummus
By blum099
Hummus and guacamole are our go-to dips for everything from vegetable crudités to pita crisps
- 1/2 cup canola oil
- 2 garlic cloves
- Juice of 1 lemon
- 1 tablespoon Dijon mustard
- 1 cup cooked chickpeas
- 3 tablespoons tahini
- 3/4 cup extra-virgin olive oil, plus more for garnish
- 1/4 cup small ice cubes
- Salt
- 1 1/2 ripe avocados, halved and pitted
- Sea salt
Raw Chocolate Hazelnut Breakfast Parfait
By blum099
Place buckwheat groats into a bowl and cover with water
- SUGGESTED TOPPINGS:
- 1 cup raw buckwheat groats, soaked
- 1 medium/large banana, peeled and roughly chopped
- scant 1/2 cup almond milk
- 2 tablespoons raw cacao powder or unsweetened cocoa powder
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1-2 tablespoons liquid sweetener, to taste (I used 1.5 tbsp maple syrup)
- very small pinch of sea salt
- Chopped fresh strawberries and sliced banana
- Chopped toasted hazelnuts
- Cacao nibs or mini chocolate chips
- Flaked or shredded shredded toasted coconut
- Strawberry Chia Seed Jam (from The Oh She Glows Cookbook)
- Homemade Vegan Nutella (see note for recipe link)
Pasta Fagioli
By blum099
Servings: 4 Prep Time: 15 Minutes Cook Time: 30 Minutes Total Time: 45 Minutes Per serving (4 servings) Serving si
- 2 tablespoons extra virgin olive oil, plus more for serving
- 4 ounces vegan chorizo
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 medium carrots, finely diced
- 2 medium ribs celery, finely diced
- 2 cloves garlic, minced
- 1/2 cup white wine
- 6 cups low sodium vegetabble broth
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 (14.5 ounce) cans cannellini beans or chickpeas (or combination)
- 1/4 cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine)
- 1 cup diced or chopped canned tomatoes, with their juices
- 2 bay leaves
- 1 tablespoon minced fresh rosemary
- 3/4 cup dried pasta, such as elbow macaroni or ditalini (whole wheat is fine)
- 1/3 cup freshly grated Parmigiano-Reggiano, plus more for serving
thanksgiving pie
By blum099
What You Do: 1. For the spelt crust, place flour, salt, and baking powder into a large bowl and mix
- For the spelt crust:
- 1-1/2 cups spelt flour
- 1/2 teaspoon sea salt
- 3 teaspoons baking powder
- 2 tablespoons olive oil
- 1/3 cup boiling water
- For the mushroom filling:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 medium carrot, peeled and chopped
- 1 garlic clove
- 2 tablespoons flour
- 1-1/4 cups vegetable broth
- 1/2 cup red wine
- 8 sprigs thyme
- 1/8 teaspoon chili flakes
- 16 ounces mixed mushrooms, sliced
- Salt and pepper
- For the sweet potato mash:
- 2 pounds sweet potatoes, peeled and chopped
- 2 tablespoons olive oil
- Salt
- For the mushroom gravy:
- 1/2 large onion, chopped
- 8 ounces white button mushrooms, sliced
- 3 tablespoons oil
- 3 tablespoons spelt flour
- 1 cup red wine
- 2 cups vegetable broth
- Salt and pepper
Roasted Eggplant and Chickpea Soup
By blum099
STEP 1 Preheat oven to 400 degrees
- 2 medium eggplants (about 1 1/2 pounds total), peeled and cut into 1-inch pieces
- 1 small yellow onion, diced medium
- 2 garlic cloves, unpeeled
- 6 teaspoons extra-virgin olive oil
- Coarse salt and ground pepper
- 1 can (15.5 ounces) chickpeas, rinsed, drained, and patted dry
- 4 cups low-sodium chicken broth or water
- Fresh oregano (optional)
- Plain yogurt (optional)
Chocolate Peanut Butter Mug Cake (single-serving!)
By blum099
WW Points (new system): 3 points for the entire cake Nutrition information does include the 1 tsp of sugar, an...
- 1 tablespoon plus 2 tsp cocoa powder (8g)
- 3 tablespoons powdered peanut butter (PB2 or Betty Lou’s) (For substitutions, see “nutrition facts” link below) (18g)
- scant 1/16 tsp salt
- 1 tsp xylitol or sugar (omit if you like bitter chocolate cake) (4g)
- 1/4 tsp baking powder
- 1 stevia packet or 1 more tablespoon sugar
- 2 tsp coconut or veg oil, or mashed banana or applesauce (I personally don’t like the fat-free option and recommend the oil, but I’m adding the option because I know many of you don’t mind the taste/texture of the lower-fat version.) (8g)
- 3 tablespoons milk of choice (45g)
- 1/4 tsp pure vanilla extract
- Coffee Fudge Frosting
- 1 cup cashew or macadamia nuts (110g)
- 1/4 cup plus 3 tbsp espresso or strong coffee (105g)
- very scant 1/4 tsp salt
- 1/2 tsp pure vanilla extract
- 2 tsp pure maple syrup (10g)
- 2 1/2 nunaturals stevia packets or 4 tbsp powdered sugar (or simply increase the maple syrup to 4 tbsp, and decrease coffee to 1/4 cup)