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Recipes
Maple Glaze Vegetables
By blum099
Servings: 2 Description: Maple syrup is not only for pancakes anymore Nutrition Facts Serving Size 1 Servings P...
- 1 tsp cornstarch
- 2 cups chopped vegetables
- 1 cup vegetable broth
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp low sodium soy sauce
- 2 tsp lemon juice
- 1 whole garlic cloves, minced
- 1 tbsp agave nectar (optional)
- 1 tbsp sesame seeds (optional)
Tagine : Vegetable Tagine
By blum099
Spice Mix: Roast the cumin and coriander seeds in a cast iron skillet on a medium high heat for 3 to 4 minutes or t...
- Spice Mix
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 2 tablespoons extra light olive oil
- 1 large yellow onion, chopped
- 3 to 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 tablespoon harissa
- 3 to 4 medium yellow potatoes, cut into 1 inch pieces
- 2 medium turnips, cut into 1 inch pieces
- 3 to 4 large carrots, peeled and cut into 1 inch pieces
- 1 can chickpeas, drained and rinsed
- 4 cups chicken or vegetable broth
- Salt
- 1 cup green olives, sliced
- 1/2 cup dried apricots, sliced
- 1/2 cup slivered almonds
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh parsley, chopped
- 2 tablespoons dried mint, crushed
Fennel & Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese
By blum099
For the base: - Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts
- For the base
- 2 cups cashews
- 1/2 cup pine nuts
- 2 tablespoons flax meal
- 2 teaspoons Italian seasoning
- 1 clove crushed garlic
- 1 tablespoon nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 3 tablespoons water
- For the tomatoes
- 3 cups cherry tomatoes on the vine
- 3 tablepsoons olive oil
- 2 tablespoons basil
- 1/2 teaspoon salt
- For the macadamia cheese
- 1 cup macadamias
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 2 tablespoons onion
- 1/2 teaspoon salt
- Process all ingredients in a food processor until fluffy.
- For the fennel
- 1 cup fennel
- 3 tablespoons olive oil
- 1 tablespoon nama shoyu
- 2 tablespoons agave nectar
Mushroom, Lentil, and Wild Rice Timbales
By blum099
Makes 6 servings. Per serving: 131 Calories (kcal); 1g Total Fat; (5% calories from fat); 7g Protein; 24g Carbohydr...
- These timbales also make a delicious appetizer spread on crackers.
- 1 large onion, finely chopped
- 2 large slices bread (may be gluten-free)
- 2 cups mushrooms, quartered (about 10 large)
- 1/2 cup silken tofu (light, firm or extra-firm Mori-Nu, preferred)
- 3 cloves garlic, quartered
- 1 tablespoon sherry
- 2 tablespoons water
- 1 cup lentils, cooked
- 1 tablespoon tomato paste
- 1/4 teaspoon minced fresh rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 3 tablespoons cornstarch, or arrowroot
- 1 teaspoon salt
- 1 cup wild rice, cooked
- salt and freshly ground black pepper
- sliced mushrooms for garnish (optional)
Green Salad with roasted beets , spiced pecans
By blum099
There are lots of possibilities for substitutions in this recipe: use cabbage, romaine or bok choy instead of radic...
- 2 medium beets
- 4 small heads Treviso radicchio
- 4 heads Belgian endive
- 1/3 cup balsamic vinegar
- 3 tablespoons honey
- Sea salt
- Freshly ground black pepper
- 2/3 cup pecans
- 2 tablespoons honey
- Pinch cayenne
- 1/4 cup walnut oil
- 2 tablespoons champagne vinegar
- 3 ounces Roquefort cheese, divided
- 1/2 pound mixed greens, spinach or arugula
water: Rejuvelac
By blum099
soak =- 1 qt. glass jar in water
- 1 cup quinoa
- 6 cups water
Blanched Chinese Broccoli With Oyster Sauce - Gai Lan
By blum099
Oyster sauce nicely complements the slightly bittersweet taste of Chinese broccoli (gai lan)
- Sauce:
- 10 ounces Chinese broccoli (gai lan)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 slice ginger (about 1/2-inch thick)
- 3 tablespoons chicken broth or water
- 2 tablespoons oyster sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1/2 teaspoon sugar
Butternut Squash Pie with Hazelnuts
By blum099
Vegetarian Dinners That Taste Good by Jovina Coughlin vegetarian-food-pyramid Vegetarian dishes can shine as th...
- 1 (3-pound) butternut squash, halved lengthwise, peeled and cut into 1-inch cubes or 3 cups cubed squash from the supermarket or one 16-oz package of frozen and defrosted cubed squash
- 3 tablespoons extra virgin olive oil, divided
- Salt and pepper to taste
- 1 yellow onion, thinly sliced
- 2 tablespoons dry white wine
- 1/2 cup freshly grated Parmigiano Reggiano cheese
- 1/2 cup toasted hazelnuts, roughly chopped
- 1 egg, lightly beaten
- 1 cup fresh breadcrumbs
- 1 frozen 9-inch pie crust (in a pie pan)
Peanut Tofu Wrap
By blum099
Baked tofu tossed with storebought Thai peanut sauce makes a quick and healthy sandwich filling
- 1 tablespoon store-bought Thai peanut sauce
- 1 8-inch whole-wheat flour tortilla
- 2 ounces thinly sliced seasoned baked tofu
- 1/4 cup sliced red bell pepper
- 8 thinly sliced snow peas
Marinara Sauce
By blum099
In a medium pot, heat the olive oil over medium heat
- 1/4 cup Olive Oil
- 1 whole Yellow Or White Onion, Diced
- 5 cloves Garlic, Minced
- 2 whole Large Carrots, Peeled And Finely Diced
- 2 cans (28 Ounces Each) Whole Tomatoes
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 teaspoons Sugar (more To Taste)
- 2 Tablespoons Minced Fresh Oregano (optional; Use Whatever Dried Or Fresh Herbs You Like)
- 2 Tablespoons Minced Fresh Parsley, Plus More For Serving
- Cooked Pasta, For Serving
- Fresh Parmesan Cheese, For Serving
- 3 Tablespoons Tomato Paste (optional)