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Gazpacho- White Asparagus

Gazpacho- White Asparagus

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Bring a large stockpot full of water to a boil

  • 1 Pound White Asparagus, Ends Trimmed
  • 1/2 Cup Sliced or Slivered Almonds
  • 1 Small Shallot, Diced
  • 2 Cloves Roasted Garlic
  • 1 Medium Cucumber, Peeled and Chopped (Seeded if Necessary), Divided (Reserve 1/4 Cup for Garnish)
  • 2 Tablespoons Lemon Juice
  • 1/2 - 3/4 Teaspoon Salt
  • 1/4 Teaspoon Ground White Pepper
  • 1/4 Cup Avocado Oil or Extra Virgin Olive Oil
  • 1/2 - 1 1/2 Cups Vegetable Stock
  • Truffle Oil, to Garnish (Optional)
  • Additional Slivered Almonds, to Garnish
0/5 (0 Votes)

Stuffed Calamari

Stuffed Calamari

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Most familiar as deep-fried rings, calamari are also delicious left whole and stuffed with a tasty bread-crumb fi l...

  • 12 large (about 6 inches long) cleaned calamari with tentacles
  • (1/12 pounds total)
  • 1/3 cup fresh bread crumbs made from Italian or French bread
  • 1/4 cup freshly grated Pecorino Romano
  • 4 garlic cloves, finely chopped
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons rinsed, drained, and chopped capers
  • Salt and freshly ground pepper
  • 1/4 cup olive oil
  • 1 28-ounce can tomato puree
5/5 (1 Votes)

Seitan Cutlets

Seitan Cutlets

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1. Put the flours in a bowl

  • 7 cups unbleached bread flour
  • 3 cups whole-wheat bread flour
  • 4 1/2 cups water
  • 1 1/2 teaspoons sea salt
  • 8 cups vegetable stock or water
  • 1/4 cup tamari
  • 1 piece of kombu
  • 1 piece of wakame
0/5 (0 Votes)

Strawberries pickled

Strawberries pickled

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1. Make the pickled strawberries: In a large heat-safe bowl, place the strawberries, tarragon and thyme springs, ...

  • INGREDIENTS
  • Pickled Strawberries
  • 1 pound strawberries, hulled (keep whole if the strawberries are small, or quarter or slice into sixths if they are large)
  • 2 sprigs fresh tarragon
  • 2 sprigs fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup rice vinegar
  • 1/3 cup water
  • 1 tablespoon granulated sugar
  • 1 tablespoon kosher salt
  • Salad
  • 1/4 cup extra-virgin olive oil
  • Flaky sea salt
  • Freshly ground black pepper
  • 8 cups salad greens (such as arugula, Tatsoi, baby spinach, or a mesclun mix)
  • 1 small fennel bulb, cored and thinly sliced lengthwise
  • 4 ounces fresh goat’s-milk cheese (chèvre), crumbled
0/5 (0 Votes)

(Artichokes and Fava Beans)

(Artichokes and Fava Beans)

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Put 4 tbsp. lemon juice and 6 cups water into a large bowl

  • INGREDIENTS
  • 6 tbsp. fresh lemon juice
  • 8 medium artichokes (or 10 canned or frozen artichoke hearts, drained and thawed)
  • 1/2 cup olive oil
  • 3 cloves garlic, thinly sliced
  • 1 medium yellow onion, roughly chopped
  • 1 scallion, roughly chopped
  • 1 1/2 lbs. fresh or frozen shelled fava beans
  • 1 tsp. flour
  • 3 tbsp. minced fresh dill
4.8/5 (4 Votes)

Tomatoe Tart

Tomatoe Tart

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1. Line a baking sheet with parchment paper and grease the parchment paper

  • 3 sheets phyllo dough (thawed and cut in half lengthwise)
  • 3 tablespoons butter (melted)
  • 3 tablespoon parmigiano reggiano (grated)
  • 1/2 cup red onion (thinly sliced)
  • 1/2 cup mozzarella (grated)
  • 2 tomatoes (thinly sliced)
  • 1 tablespoon thyme (chopped)
  • salt and pepper to taste
0/5 (0 Votes)

Artichoke Dip

Artichoke Dip

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Nutrition facts per serving: Servings Per Recipe 6 Amount Per Serving Calories68 Protein(gm)5 Carbohydrate(gm)9 Fa

  • 15 ounce can artichoke hearts in water, rinsed and drained
  • 3/4 cup cannellini beans, rinsed and drained
  • 1/4 cup chopped frozen spinach, thawed and drained well
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons part-skim ricotta
  • 1/2 teaspoon olive oil
  • 1/8 teaspoon garlic powder
5/5 (1 Votes)

Vegetable Lavash Roll-ups

Vegetable Lavash Roll-ups

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This recipe has 1 photo. View Photos Add a photo to Vegetable Lavash Roll-ups Photo by keda Add to: Recipe Box ...

  • 4 medium carrots
  • 1 garlic clove, minced
  • 1/2 cup vegan mayonnaise
  • 1/3 cup water
  • 1 teaspoon mustard
  • salt and pepper, to taste
  • 1 lavash flatbread (soft, thin flatbread of Armenian origin; tortillas can be substituted)
  • 1 eggplant, chopped
  • oil, for frying
  • 1/2 pound button mushrooms, chopped
  • 1 onion, chopped
0/5 (0 Votes)

SMOKED EGGPLANT AND SPINACH VEGAN QUICHE

SMOKED EGGPLANT AND SPINACH VEGAN QUICHE

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Directions Preheat oven to 350F

  • Batter:
  • Ingredients
  • Filling
  • /EM>
  • 1 cup spinach, chopped
  • 1 cup eggplant, diced
  • 1 medium sized onion, diced
  • 1 tablespoon smoked paprika
  • 1 tablespoon coconut oil
  • 1 teaspoon coconut sugar
  • 1 tablespoon apple cider vinegar
  • 1/4 cup water
  • 1 1/4 cup coconut milk
  • 1/2 cup chickpea flour
  • 2 tablespoons potato flour
  • 2 tablespoons chia seeds
  • 1 teaspoon organic vegetable broth powder
  • Pinch sea salt and pepper
  • Crust:
  • 1/4 cup sesame seeds
  • 1/4 cup ground flax seeds
  • 1/4 cup chickpea flour
  • 3/4 cup vegan cheese replacement
  • 1/4 cup water
  • Pinch sea salt
4.5/5 (6 Votes)

BlueberryZuchini Bread

BlueberryZuchini Bread

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Directions: 1. Mix the zucchini, sugar, oil, yogurt and egg in a bowl

  • Ingredients:
  • 1 1/2 cups zucchini (grated, squeezed and drained)
  • 3/4 cup brown sugar
  • 1/4 cup oil
  • 1/2 cup vanilla yogurt
  • 1 egg
  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup blueberries
  • 1/2 cup pecans (chopped)
0/5 (0 Votes)