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Recipes
Fennel & Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese
By blum099
8 11 cm tart pans
- 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
- For the fennel
- 1 cup fennel
- 3 tablespoons olive oil
- 1 tablespoon nama shoyu
- 2 tablespoons agave nectar
Chilled Grilled Zucchini Soup with Watercress, Dill and Lemon Zest
By blum099
1. Prepare a fire for direct cooking in your grill or heat a large skillet or grill pan over medium-high heat
- 6 medium zucchini--trimmed, peeled and cut lengthwise into 1/4-inch slices
- 1/4 cup extra-virgin olive oil, divided, plus more for garnish
- Salt and freshly ground black pepper
- 1 medium red onion, thinly sliced (about 1 cup)
- 3 cups vegetable broth, preferably homemade
- 1 bunch watercress, roughly chopped (about 1 cup)
- 1/2 cup fresh dill, finely chopped
- 2 tablespoons lemon zest
- 1 tablespoon fresh lemon juice
- Roughly chopped roasted hazelnuts, for garnish
Creamed Onion Gratin
By blum099
Heat oven to 350°. Toss onions with oil in a 9″ × 11″ baking dish and season with salt and pepper
- 2 medium yellow onions, cored and quartered lengthwise
- 1/4 cup olive oil Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. unsalted butter
- 2 tbsp. flour
- 1 cup heavy cream
- 1/4 cup dry white wine Freshly grated nutmeg, to taste
- 1/2 cup finely grated parmesan
- 3 oz. Gorgonzola, crumbled
- 1/4 tsp. paprika
CREAMY SPINACH DIP
By blum099
Directions: Cook peppers and onion in a large dry skillet over medium heat until browned and softened, 8 to 10 minu...
- 2 jalapeño peppers, chopped (seeds removed, if desired)
- 1 medium yellow onion, chopped
- 1 1/2 cups unsweetened almond milk
- 1/4 cup lemon juice
- 1/4 cup nutritional yeast
- 2 (15-ounce) cans no-salt-added cannellini beans, drained and rinsed
- 1 ripe avocado
- 1 (16-ounce) package frozen chopped spinach, prepared and squeezed to remove excess liquid
chili carrots
By blum099
Calories72, Total Fat (g)4, Monounsaturated Fat (g)2, Sodium (mg)46, Carbohydrate (g)10, Total Sugar (g)7, Fiber (g
- 4 medium carrots, peeled and bias-sliced in 1-inch pieces
- 1 Tbsp. olive oil
- 1 Tbsp. honey
- 1/2 to 1 tsp. chili powder
Dip: Romesco Sauce or Dip:
By blum099
Assembly: Fresh Baguette, Sliced Thinly (About 1/2 cm Thick) and Lightly Toasted Crushed Red Pepper Flakes B...
- Sauteed Leeks:
- 1/2 Cup Slivered, Toasted Almonds
- 1/4 Cup Toasted Wheat Germ
- 1 Large Clove Garlic, Roasted
- 2 Medium Red Peppers, Roasted
- 1/2 Cup Strained Tomatoes / Tomato Puree
- 2 Tablespoons Red Wine Vinegar
- 2 Teaspoons Smoked Paprika
- 1/2 Teaspoon Salt, or to Taste
- 1 Fat Leek, Cleaned and Dark Greens Removed (Save them for making vegetable stock!) (3 1/2 Cups Chopped)
- 1 Tablespoon Olive Oil
- 1 Teaspoon White Miso Paste (Optional)
- Pinch Salt and Black Pepper
Eggplant With Garlic Sauce
By blum099
Place the eggplant in a large bowl
- 18 ounces Chinese eggplant (about 3 small), cut into 1/8-inch chunks
- Salt
- 1 tablespoon soy sauce
- 1 1/2 teaspoons sugar
- 1 tablespoon cornstarch
- 1 teaspoon minced garlic
- 1 1/2 teaspoons fermented soybean paste
- 1 teaspoon hot chili paste
- 2 tablespoons peanut oil
- 6 ounces TVP ground meat
- Hot steamed rice (optional)
ZITI CHEDDAR BRUSSELS SPROUTS BAKE. VEGAN RECIPE
By blum099
Cook the Ziti or Elbows or other smaller pasta al-dente, according to instructions
- Ingredients:
- Cheddar Pasta shaved Brussels Sprouts Bake
- Allergen Information: Free of dairy, egg, corn, yeast. can be made nut-free.
- 6 oz pasta cooked according to instructions
- Sauce:
- 1/2 cup white beans or 1/4 cup soaked cashews
- 1.5 to 2 cups almond milk or other non dairy milk
- 2 Tbsp flour (omit to make gf)
- 1/2 tsp salt
- 1 tsp garlic powder
- 2 tsp prepared mustard
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/2 tsp Italian herb blend
- 2 tsp tamari or liquid aminos
- 1/2 medium tomato
- 3/4 cup follow your heart cheddar shreds
- Topping:
- 1 to 1.5 cups shredded/shaved Brussels sprouts
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tsp extra virgin olive oil
- 1/2 cup follow your heart cheddar shreds
Turkey Cutlets With Peas and Spring Onions
By blum099
With spring bringing some pretty inconsistent weather, you're just as likely to be in the mood for something warm a...
- 1/2 cup flour (preferably whole-wheat)
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 pound organic turkey breast, cutlets or steaks, 1/4-inch thick
- 2 tablespoons extra virgin olive oil, divided
- 4 ounces organic shiitake mushrooms, stemmed and sliced (about 1 1/2 cups)
- 1 bunch organic spring onions (or scallions), sliced, whites and greens separated
- 1 cup reduced-sodium chicken broth
- 1/2 cup dry white wine, (such as Sauvignon Blanc)
- 1 cup organic peas, fresh or frozen (thawed)
- 1 teaspoon freshly grated lemon zest
Grilled Eggplant with Basil Vinaigrette
By blum099
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals
- ENLARGE IMAGE
- Credit: Maxime Iattoni
- SERVES 8
- INGREDIENTS
- 6 tbsp. extra-virgin olive oil
- 1 tbsp. white wine vinegar
- 1 tbsp. salt-packed capers, soaked and drained
- 20 basil leaves
- 1 clove garlic
- Kosher salt and freshly
- ground black pepper, to taste
- 2 large eggplants, halved
- lengthwise and cut crosswise into 1/4"-thick pieces