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Recipes
Greens: Braised greens with tofu, cashews and raisins
By blum099
Rinse greens, remove thick stems, coursely shred and set aside
- 1 pound kale (I used a large bunch of kale - no idea what it weighed)
- 2 tablespoons olive oil
- 1/2 pound extra firm tofu, cut into 1/2-inch cubes
- 1 teaspoon tamari
- 1/4 cup cashews
- 1/2 cup bread crumbs (one slice of bread should be about right- use gluten-free bread if desired)
- 1/4 cup raisins (I use dried cranberries when making this dish for a certain raisin-hater)
- 1/2 cup sliced fresh mushrooms
- one good sized carrot, peeled
- 1/2 teaspoon natural sugar
- 2 tablespoons balsamic vinegar (unseasoned)
- salt to taste, if needed
- freshly ground black pepper
Blueberry Chicken
By blum099
Step 1 Rinse chicken and pat dry
- 2 2
- whole chicken breasts (boneless, skinless) 1 LB total
- 1 1
- tablespoon vegetable oil (canola, safflower, grapeseed)
- 1/3 1/3
- cup apricot jam
- 3 3
- tablespoons Dijon mustard
- 1/2 1/2
- cup frozen, unsweetened blueberries
- 1/3 1/3
- white wine vinegar
Chickpea Casserole with Lemon, Herbs & Shallots
By blum099
Cooked chickpeas form the toothsome base of this delicious dinner casserole
- Three 15-ounce cans chickpeas, drained, or 5 cups cooked chickpeas
- 1 cup cooked brown rice
- 4 large shallots, minced or grated
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- Salt and freshly ground black pepper
- 2 large eggs, beaten
- 1 cup cottage cheese (ideally the small curd variety of cottage cheese)
- 3/4 cup plain yogurt (ideally full-fat yogurt, and not Greek yogurt; it has too little moisture)
- 1 cup grated Parmesan cheese, divided
- 1/2 cup fresh flat-leaf parsley
- 2 stalks fresh rosemary (leaves only)
- 2/3 cup dried bread crumbs
- Olive oil
Gazpacho: Three-Melon Gazpacho
By blum099
1. In a blender, purée the watermelon, cantaloupe, honeydew, the peppers, tomato, lemon and lime juices, and gin...
- INGREDIENTS
- 6 cups chopped watermelon
- 3 1/2 cups chopped cantaloupe
- 3 1/2 cups chopped honeydew
- 1 medium green bell pepper, seeded and chopped
- 1 medium red bell pepper, seeded and chopped
- 1 medium yellow bell pepper, seeded and chopped
- 1 ripe tomato, cored and chopped
- 2/3 cup fresh lemon juice (from about 4 lemons)
- Juice of 1 lime
- One 2 1/2 piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated
- Hot sauce (preferably Crystal)
- Cane vinegar or apple cider vinegar
- Salt
- Freshly ground black pepper
- 1/4 cup finely chopped fresh basi
Beet and Goat Cheese Napoleons
By blum099
1. Using a 2 5⁄8” round cookie cutter, cut out 20 of the beet slices; reserve scraps for another use (like bors...
- 5 large red beets, roasted, peeled,
- and cut crosswise into 1⁄4"-thick slices
- 1 cup rice vinegar
- 1 cup sugar
- 9 oz. goat cheese, softened
- 4 tsp. minced fresh chives
- 4 tsp. minced fresh parsley
- 2 1⁄2 tsp. minced fresh thyme
- 1 tsp. freshly ground black
- pepper
- 3 ⁄4 cup fresh orange juice
- 1 tbsp. balsamic vinegar
- 1 ⁄4 tsp. orange zest
- 1 small shallot, minced
- 3 tbsp. extra-virgin olive oil
- 3 tbsp. hazelnut oil
- Kosher salt, to taste
- 3 tbsp. chopped hazelnuts
Holiday Potato and Chestnut Soup with Roasted Garlic Serves 6-8
By blum099
Directions: Heat a large stock pot
- 3 tablespoons non-hydrogenated margarine (Earth Balance) 1⁄4 cup un-bleached all-purpose organic flour
- 1 teaspoon sea salt
- 1 ⁄2 teaspoon finely ground pepper
- 1 medium onion, finely chopped 6-8 chestnuts, roughly chopped 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 2 organic russet potatoes, large dice
- 5 cloves roasted garlic, finely chopped
- 3 slices tempeh bacon (Lightlife brand preferred) 1 tablespoon nutritional yeast
- sea salt and pepper to taste
- 2 cup organic low-sodium vegetable broth
- 3 cups almond milk or soymilk
- 1 tablespoon lemon juice, plus zest of 1 lemon
Spaghetti Squash Sesame Noodles with Edamame
By blum099
Bake Squash Preheat oven to 375 degrees F with the rack in the middle
- 3 cups baked Spaghetti Squash (about 1/2 large squash) See below on how to prepare squash
- 2 tablespoons Toasted Sesame Oil
- 2 tablespoons Tamari Sauce
- 1 tablespoon White Wine Vinegar or Rice Wine Vinegar see Notes on these
- pinch of ground Ginger
- pinch of Garlic Powder
- 2 tablespoons toasted Sesame Seeds
- 1/4 cup diced Green Onions
- 1/4 cup cooked & shelled Edamame
- handful of fresh chopped Cilantro leaves + some for garnish
- Optional
- If you want to spice things up a bit...
- Hot Chili Oil
- Sriracha Sauce
- toasted chopped Peanuts
CARA’S CRISPY ORANGE CAULIFLOWER. VEGAN GLUTENFREE RECIPE
By blum099
For Orange Sauce: 2 Tb oil 3-4 garlic cloves, peeled and zested 6 green onions, thinly sliced zest of 1 orange + ju...
- For Flour Mixture:
- Crispy Orange Cauliflower Recipe
- Gluten, egg, and dairy-free
- Serves 2
- Adapted by E-how
- INGREDIENTS
- 1 small head of cauliflower, cut into small florets (I used a pre-package of cauliflower bought from Trader Joe’s)
- 1 Tb flaxseed meal + 2 Tb water, allow to sit until thickens
- 1/3 c. water
- 1/3 c. corn starch
- 1/4 c. Cara’s gluten-free flour blend
- 1 tsp oil
- Blend all ingredients together until a nice batter is formed (shouldn’t be too thick: think waffle batter consistency).
- While you are doing this, heat up a skillet with 1/2 c. oil on medium/high heat. Make sure it has been properly heated.
- Dip each small floret into the batter and make sure each piece is entirely covered.
- Fry in oil until completely browned. * or Bake at 425 degrees F for 25 to 30 minutes. Add more flour to the batter to make it thick if needed
- Allow to drain on a paper towel-lined plate.
Feta Fries
By blum099
1. Cut the potatoes into the desired shape
- olive oil for frying
- 4 russet potatoes (cut into the desired shape)
- 1/2 cup feta (crumbled)
- 1 teaspoon oregano
- 1/2 lemon (juice
ASIAN-INSPIRED SESAME GUACAMOLE
By blum099
Mash avocados in a bow. Add remaining ingredients and stir to thoroughly combine
- 2 avocados
- 1/4 cup minced red onion
- 2 Tbsp minced cilantro
- 1 heaping Tbsp minced fresh ginger
- 1 clove garlic, minced
- 1 Tbsp toasted sesame seeds + additional for garnish
- juice of 1 lime
- 1 Tbsp rice vinegar
- 1/2 Tbsp mirin
- 2 tsp sesame oil
- kosher salt to taste
- rice crackers to serve