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Recipes
Shocking Pink Sunbutter Smoothie
By blum099
Instructions Blend all ingredients until smooth
- 1 cup cooked pureed beets (see here for instructions)(To roast the beets:
- 2 2 2 cups frozen raspberries
- to 400. to 60-75 to the stems off your beets, as well as the tips if they are long. Scrub clean. Wrap in foil and roast until a fork slides easily to the center of the beet, 60-75 minutes. Remove, unwrap, and set aside until cool enough to handle.
- 1 1 1 cup plain Greek yogurt
- 1 1 1 cup plain unsweetened almond milk (or milk of choice)
- 2 2 30 dates, pitted and chopped (and soaked in water for 30 minutes if you don’t have a high-speed blender)
- 2 2 2 Tbsp sunflower seed butter
- 1 1 1 Tbsp ground flax seed
- 1/8 1/8 1/8 tsp vanilla extract
- 1 1 Tbsp maple syrup for added sweetness
Tomatoes - Maple Syrup-Roasted Tomatoes
By blum099
Heat oven to 250°. Arrange tomato halves cut side up on an aluminum foil—lined baking sheet
- 16 cherry or grape tomatoes, halved
- 2 tbsp. maple syrup
- 2 tbsp. olive oil
- 3 sprigs fresh thyme, stemmed
- 2 cloves garlic, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
Teiglach
By blum099
Make a dough by mixing the eggs with the oil and beat
- 2 Eggs; beaten
- 2 tb Oil
- 1 1/2 c Flour, all-purpose; or more
- 1/2 ts Salt
- 1/2 ts Baking powder
- Glaze: 1 c Honey
- 1/2 c Sugar
- 1/2 ts Ground ginger
- 1 c Nut pieces
- 1/2 c Marashino cherries
Soup: Soupe au Pistou (Vegetable Soup with Basil and Garlic)
By blum099
Steps Add leeks, onion, carrots, potatoes, squash, white beans, and the bouquet garni to salted, boiling water a...
- 2 medium leeks, white and tender green parts finely sliced crosswise
- 6 oz. sweet onion, finely sliced
- 6 oz. carrots, peeled, split, woody core removed, finely sliced
- 12 oz. potatoes, peeled, quartered lengthwise, sliced
- 10 oz. pumpkin-type squash, seeded, peeled, coarsely diced
- 1 lb. (before shelling) fresh white beans (or the equivalent of precooked dried beans)
- ~ Bouquet garni: celery branch, parsley, bay leaf, thyme
- 2 1/2 qt. water
- ~ Salt
- 6 oz. fresh green beans, tips snapped, cut crosswise (a handful at a time) into approximately 1/2-inch lengths
- 2 or 3 2 or 3 small, firm zucchini (about 8 ounces), cut into 1/4-inch slices
- 1 cup short or “elbow” macaroni
- Pistou
- 4 large garlic cloves, peeled
- 1 packed handful fresh basil leaves and flowers
- ~ Salt
- ~ Pepper, freshly ground
- 1 cup Parmesan, freshly grated
- 1 medium-sized, firm, ripe tomato, peeled, seeded, and cut into pieces
- 1 1/4 cups olive oil
Cauliflower Colcannon
By blum099
Instructions Bring a pot of lightly salted water to a boil, add the kale and cook for 10-15 minutes until tender
- 200 g / 4 cups kale or cabbage, stalk removed and chopped
- 1 large head of cauliflower, chopped
- 6 spring onions, finely sliced
- Small bunch of chives, finely sliced
- 80 ml / 1/3 cup almond milk
- 2 tbsp vegan spread or olive oil
- Salt and pepper to taste
Ciceri e tria (Tagliatelle with Chickpeas)
By blum099
Soak the chickpeas in water the night before (for about 12 hours) adding a teaspoon of bicarbonate of soda
- 2 1/2 cups dried chickpeas
- 1 pound fresh egg tagliatelle
- 1 large onion, finely chopped
- 1 celery rib, finely chopped
- 2 cloves of garlic, chopped
- 2 bay leaves
- 3 ripe tomatoes, chopped
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- Directions
Vegetarian Lentil Loaf Recipe
By blum099
Nutritional information: Calories: 325; Calories from Fat: 69 % Recommended Daily Value: Total Fat: 7
- 1 1/2 cups lentils
- 3 1/2 cups water or vegetable broth
- 2 onions, diced
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 2 cups pre-cooked rice
- 1/2 tsp salt
- 1/4 cup ketchup or barbecue sauce
- 1/2 tsp sage
- 1/2 tsp Italian seasoning
Sweet Green Pea and Herb Falafel
By blum099
DIRECTIONS 1. In a food processor, pulse the peas until broken down but still coarse
- INGREDIENTS
- 1 1/4 cups fresh shelled English peas
- 1 cup roughly chopped onions
- 3/4 cup dried yellow fava beans, soaked in water overnight and drained
- 1/2 cup dried chickpeas, soaked in water overnight and drained
- 4 cloves garlic
- 3 cups packed parsley leaves
- 3 cups packed cilantro leaves
- 1/2 cup packed mint leaves
- 1 tablespoon roughly chopped preserved lemon peel
- 1 tablespoon salt
- 1 1/2 tablespoons ground coriander seeds
- 1 1/2 tablespoons ground anise seeds
- 1 1/2 tablespoons ground fennel seeds
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- Canola oil, for frying
- Warm pita, for serving
- Sliced yellow onions, for serving
- Pickled jalapeños, for serving
- Mixed fresh herbs, for serving
- Yogurt, for serving
- Sumac, for serving (optional)
Fried Rice Diet
By blum099
Amount Per Serving: Calories: 199 Total Fat: 3
- 2 c. long grain white rice, cooked
- 2 eggs, slightly beaten
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1 small onion, chopped
- 1/2 c. frozen peas
- 1/2 c. frozen corn
- 2 tbs soya sauce
- water (as needed)
THAI PEANUT STIR FRY WITH TOFU + BROCCOLINI
By blum099
Preheat oven to 425˚F. Line a large baking sheet with parchment paper; set aside
- 14 ounces extra firm tofu (non GMO)
- 8 ounces brown rice noodles
- 2 tablespoons roasted peanut oil
- 1 large shallot, finely chopped
- 2 small bunches of broccolini, stalks trimmed
- 1-1 1/2 cups Thai peanut sauce, recipe follows
- Heavy pinch of red pepper flakes
- Roasted peanuts, finely chopped
- Fresh cilantro, finely chopped
- THAI PEANUT SAUCE
- 1 tablespoon roasted peanut oil
- 3 garlic cloves, minced
- 1 cup creamy natural peanut butter
- 1 cup coconut almondmilk blend
- 1/4 cup tamari (or soy sauce)
- 2 tablespoons rice vinegar
- 1 heaping teaspoon red pepper flakes
- 1/4 teaspoon dried cilantro, optional
- Pinch of fine sea salt