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Recipes
Bulgur, Beef Stuffed Peppers
By blum099
Directions Cut 3/4-inch slice from the top of each pepper; reserve tops, including stems
- 8 large red, yellow and/or orange bell peppers, with stems if possible
- 2 cans (14 to 14 1/2-ounce) chicken broth
- 1 1/2 cups bulgur
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, crushed with press
- 1 pound ground beef or turkey
- 1 package (10-ounce) frozen chopped spinach, thawed and squeezed dry
- 1 teaspoon Italian seasoning
- 2 cans (28-ounce) crushed Italian tomatoes
- 1 cup shredded mozzarella cheese
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
Vegan Buttermilk Salad Dressing
By blum099
If you don’t mind a sweeter dressing, replace the oil with orange juice or other fruit juice
- 1/4 cup plain, unsweetened soy yogurt
- 1/2 cup plain soy milk (or other non-dairy milk)
- 1 – 2 tablespoons white wine vinegar (start with 1 tbsp. and add more to taste)
- 1 teaspoon salt-free seasoning blend such as Mrs. Dash or Mr. Spice House
- 1/2 teaspoon garlic powder or 1 small clove garlic
- 1 green olive
- 1/2 teaspoon chia seed (optional, for thickness)
- salt (to taste)
Booby Rolls
By blum099
1. Heat milk to a simmer on the stovetop
- 1 1/2 cups whole milk
- 3/4 cup unsalted butter
- 2/3 cup honey, divided
- 2 1/4 teaspoons dry active yeast (about 1 packet)
- 2 large eggs
- 1 1/2 teaspoons sea salt
- 4 1/4 cups all-purpose flour
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
Ginger Soba Noodles
By blum099
You can certainly make the dressing a day or two ahead of time
- 1 tablespoon freshly grated fresh ginger
- 1 teaspoon toasted sesame oil
- zest and juice of 1/2 a lemon
- 1/2 cup / 2.5 oz / 70 g chopped white onion
- 1 teaspoon mirin (optional)
- 2 teaspoons brown sugar or honey
- 1/2 teaspoon salt, plus more to taste
- 3 tablespoons brown rice vinegar
- 1 celery stalk, strings removed, then chopped
- 1/3 cup / 80 sunflower oil or untoasted sesame oil
- 3 tablespoons of chopped tarragon, plus more to taste
- a few big handfuls of cubed tofu, pan-fried or baked until golden
- 1/3 cup + toasted squash seeds, pumpkin seeds, walnuts, or sesame seeds
Preparing a globe artichoke for stuffing
By blum099
A denuded artichoke, cut down to the core, ready to cook
- Paring a lobe artichoke to its heart:
- 1: 1: Preparing a globe artichoke for stuffing
- 25 off the smallest bracts near the bottom of the choke, grabbing them and pulling them downwards towards the stem. Continue upwards, snapping off about 25 percent of the outer leaves.
- This is what the artichoke looks like before the inner leaves are removed.
- to a serrated bread knife, cut (it may seem more like sawing) off the top of the artichoke approximately one and a half inches from the top. Discard the tops of the bracts. Immediately rub the cut surfaces with a lemon half to prevent browning.
- You will see shiny purple-tipped leaves in the center of the artichoke. These are covering the choke and may have thin thorns on their tips. Reach in and grab them all at once, pulling outward with a twisting motion.
- Once the fuzzy, silky choke is exposed, scrape it out with a melon baller or a serrated grapefruit spoon. Be relentless and remove all the hairy bits, but don’t scrape away the edible flesh. Rub the heart with lemon.
- to to to ready to stuff.Trim off the stem, creating a flat bottom. If it is large, the stem may be trimmed down to its edible pale core, which can be sliced, sautéed until tender, and added to the stuffing.
- to to 2: to down to the core, ready to cook.Technique 2: Paring a globe artichoke to its heart
BBQ Sweet Potato and Chile Peanut Tacos from Vegan Tacos
By blum099
Heat the oil in a skillet over a medium-high heat
- 1 medium yellow onion, cut into 1/4 inch strips
- 2 small sweet potatoes, cut into 2 x 1/2-inch strips
- 1 tablespoon olive oil
- Water
- 1/2 teaspoon salt
- 2 cups Texas-style BBQ sauce
- 2 tablespoons peanut butter
- The Slaw
- 1 cup vegan mayonnaise
- 4 cloves garlic
- Juice of 2 limes
- 1/2 teaspoon salt
- 2 cups shredded cabbage
- The Chile Peanuts
- 1 tablespoon olive oil
- 1/2 cup chopped, roasted salted peanuts
- 1/2 teaspoon chipotle powder
- 1 teaspoon ancho powder or chili powder
- The Tortillas
- 12 (6-inch) flour tortillas
Steamed Bok Choy
By blum099
Nutrition Facts Number of Servings: 4 Amount Per Serving Calories: 9 Total Fat: 0 g Saturated Fat: 0 g Chole
- Ingredients
- 4 cup(s) bok choy
- salt, Kosher, to taste
Slow cooker: Squash, Chickpea & Red Lentil Stew
By blum099
Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spina...
- 3/4 cup dried chickpeas
- 2 1/2 pounds kabocha squash, (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes
- 2 large carrots, peeled and cut into 1/2-inch pieces
- 1 large onion, chopped
- 1 cup red lentils
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon minced peeled fresh ginger
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon saffron, (see Note)
- 1/4 teaspoon freshly ground pepper
- 1/4 cup lime juice
- 1/2 cup chopped roasted unsalted peanuts
- 1/4 cup packed fresh cilantro leaves, chopped
Pasta: © John Kernick Bucatini with Cauliflower and Brussels Sprouts
By blum099
In a large pot of boiling salted water, cook the pasta until al dente
- 12 ounces bucatini or perciatelli
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 pound cauliflower florets, cut in 1-inch pieces
- 1/2 pound brussels sprouts, halved or quartered if large
- Salt and freshly ground black pepper
- 1 small onion, finely chopped
- 2 large garlic cloves, thinly sliced
- 4 plump oil-packed anchovies, minced
- 1/2 teaspoon crushed red pepper
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- 1/2 cup dry bread crumbs
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving