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Recipes
Apple Pie Oatmeal Cookies
By blum099
Nutrition (per 1 cookie): 59 calories, 7 calories from fat,
- 2 teaspoons chia seeds or ground flax seeds
- 4 tablespoons warm water
- 2 cup regular or quick oats (use certified gluten-free, if necessary)
- 1/4 cup raisins
- 1 1/2 teaspoon pumpkin pie spice (see Notes)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (optional)
- 1 large apple, cored and chopped
- 2 ounces pitted and chopped dates (about 4 medjool dates or 1/4 cup packed chopped dates)
- 1/8 cup water
- 1 teaspoon apple cider vinegar
Radicchio + Wheatberry Salad
By blum099
Toss cooked wheatberries in a bowl with spinach, apple, pecans, cheese, olive oil, salt and syrup
- 1 cup wheatberries, cooked
- 1 small head radicchio, sliced into bite-sized pieces
- 2 handfuls baby spinach
- 1 apple, sliced
- 1/4 cup pecans
- 1/3 cup bleu cheese
- 2 tbsp herby olive oil (or olive oil + rosemary)
- Sprinkle of kosher salt
- 2 tbsp maple syrup
Blueberry Muffins with Almond Crumb Topping
By blum099
This recipe yields a batch of muffins (12 of them!) with a delicate crumb, a crunchy topping, and just enough sugar...
- CRUMB TOPPING:
- 2/3 cup unbleached flour
- 1/4 cup cane sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon fine sea salt
- 4-5 tablespoons refined coconut oil, melted (but not hot)
- 1/4 cup slivered almonds, roughly chopped
- MUFFIN BATTER:
- 2 1/4 cups unbleached flour
- 1 teaspoon fine sea salt
- 1 1/2 teaspoons baking powder
- 1/4 cup refined coconut oil, melted (but not hot)
- 1/2 cup cane sugar
- 1/4 cup light brown sugar
- 1 cup Califia Farms unsweetened vanilla almondmilk, room temperature
- 1 teaspoon pure vanilla extract
- 1 flax egg
- 1 cup frozen wild blueberries
Blanco Fiesta Sandwiches
By blum099
Per sandwich ■Calories: 257 ■Fat: 2
- 1 15-ounce can white beans, drained and rinsed
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon minced garlic
- 2 tablespoons lemon juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 - 2 dash Tabasco sauce
- 8 slices bread
- 1 lettuce
- 1 tomato slices
Grilled Steak With Red Onion
By blum099
Number of Servings: 4 Amount Per Serving Calories: 254 Total Fat: 12 g Saturated Fat: 5 g Cholesterol: 90 mg
- 1 pounds beef, sirloin steak, about 1-inch thick
- 1/8 teaspoon salt, Kosher
- 1/8 teaspoon freshly ground pepper
- 1/2 cup(s) onion(s), red, thickly sliced
Soup:Soupe au Pistou (Provençal Vegetable Soup with Pistou)
By blum099
1. Make the pistou: Process basil, parmesan, oil, salt, garlic, and tomato in a food processor until finely ground
- FOR THE PISTOU:
- INGREDIENTS
- 4 cups packed basil
- 1 cup grated parmesan
- 1/4 cup extra-virgin olive oil
- 1 tsp. kosher salt
- 2 cloves garlic, chopped
- 1 plum tomato, cored
- FOR THE SOUP:
- 1/4 cup extra-virgin olive oil
- 1 oz. pancetta, minced
- 5 cloves garlic, finely chopped
- 3 medium carrots, peeled and finely chopped
- 2 ribs celery, finely chopped
- 1 yellow onion, finely chopped
- 1/2 medium zucchini, chopped
- 1/4 head Savoy cabbage, cored and thinly shredded
- 8 cups chicken stock
- 7 whole, peeled canned tomatoes, chopped
- 1/3 cup broken dried spaghetti
- 1 (15-oz.) can cannelini beans
- Kosher salt and freshly ground black pepper, to taste
Quinoa-Stuffed Peppers
By blum099
In a small saucepan, bring 1 1/2 cups water to a boil
- 3/4 •3/4 cups uncooked quinoa
- 4 •4 large red or yellow bell peppers
- 1 •1 tablespoon olive oil
- 1 •1 onion, chopped
- 3 •3 ounces cremini or button mushrooms, sliced (about 1 cup)
- 2 •2 cloves garlic, chopped
- 1/4 •1/4 teaspoon crushed red pepper flakes (optional)
- 1 •1 tablespoon tomato paste
- 1 •1 medium zucchini, halved lengthwise and thinly sliced crosswise
- 14 •14 ounces diced tomatoes, drained
- 1 •1 tablespoon fresh oregano, chopped, or 1 tsp dried
- 1/4 •1/4 teaspoon salt
- 1/4 •1/4 teaspoon black ground pepper
- 2 •2 cups marinara sauce, for serving
Mediterranean Wrap
By blum099
This wrap is stuffed with chicken tenders and couscous with a hit of lemon and a healthy dose of fresh herbs
- /2 cup water
- 1/3 cup couscous, preferably whole-wheat
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/4 cup lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons minced garlic
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 1 pound chicken seitan
- 1 medium tomato, chopped
- 1 cup chopped cucumber
- 4 10-inch spinach or sun-dried tomato wraps or tortillas
Burgers: Sweet Potato Peanut Burgers
By blum099
Process peanuts, oats, garlic ginger in a processor
- 1/2 cup peanuts
- 1/4 cup oats
- 1.5 inch ginger
- 3 cloves of garlic
- 1 15 oz can chickpeas, drained or 1.5 cups cooked chickpeas
- 2 Tbsp packed cilantro
- 1 tsp soy sauce or use coconut aminos to make soy-free
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 3/4 tsp salt
- red pepper flakes or sriracha
- 2 Tbsp flax seed meal or chia seeds
- 1/2 cup sweet potato puree or mash
- Oat flour or chickpea flour or breadcrumbs as needed
- Almond Sriracha Sauce (use Peanut butter or seed butter for variations)
- Almond Sriracha Sauce
- 3 Tablespoons Almond butter (or use any other nut butter like Peanut butter)
- 2 tsp ginger minced
- 1/4 tsp garlic powder
- 1-2 tsp Sriracha to taste
- 1 tsp apple cider vinegar
- 2 tsp maple syrup
- 2 tsp extra virgin olive oil
- 1/2 tsp sesame oil
- 3 Tablespoons coconut milk (I used So delicious Lite culinary coconut milk)
- a generous pinch of salt
Seitan Veggie Crowns
By blum099
Preheat the oven to 350°F
- 2 teaspoons olive oil
- 24 vegan wonton wrappers (Dynasty makes vegan and non-vegan wrappers, or you can make your own.)
- 8 ounces seitan, finely chopped
- 1/4 cup minced green bell pepper
- 2 tablespoons minced red onion
- 2 tablespoons minced celery
- 1/4 cup vegan mayonnaise
- 2 teaspoons prepared horseradish, or more to taste
- 1 teaspoon Sriracha, or more to taste
- Salt and pepper, to taste
- 1/4 cup pomegranate seeds, or 3 tablespoons tamari roasted pumpkin seeds, or 12 seedless green grapes, cut in half
- 2 tablespoons minced parsley, for garnish