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Recipes
MUSHROOM LARB (THAI MUSHROOM LETTUCE WRAPS)
By blum099
Heat olive oil in a nonstick skillet over medium heat
- 1 tsp olive oil
- 1 lb mixed mushrooms, roughly chopped (I used shiitake, cremini, and white)
- 1/4 cup chopped fresh cilantro plus extra for serving
- 3 tbsp minced red onion
- 3 tbsp chopped fresh mint or basil
- 2 green onions, thinly sliced
- 1 tbsp roasted rice powder (don't skip this!)
- 2 tbsp lime juice (plus extra lime wedges for serving)
- 2 tbsp fish sauce (substitute soy sauce for vegetarian)
- 1 tsp chili garlic sauce
- cabbage or lettuce leaves for serving
Peach Honey Mint Sorbet (serves 8)
By blum099
Pour the peach mixture into your ice cream maker and churn according to the manufactures instructions
- 1 or 2 large oranges, zest from 1 orange and 1/2 cup juice
- 4 cups chopped, very ripe peaches (about 5 large)
- 1/2 cup clover honey
- 2 tsp chopped fresh mint
- 1/2 tsp kosher salt
Seafood Soup: Iraü Lau Juyeirugu (Seafood Soup)
By blum099
INSTRUCTIONS Heat oil in an 8-qt
- INGREDIENTS
- 1/4 cup canola oil
- 4 cloves garlic, minced
- 1 small yellow onion, minced
- 1 small green bell pepper, minced
- 4 cups coconut milk
- 2 cups fish stock
- 1/4 cup packed basil leaves, thinly sliced
- 2 tbsp. finely chopped oregano
- 1 tbsp. finely chopped sage
- 1 1/2 tsp. ground cumin
- 1 tsp. sugar
- 1 lb. conch meat, pounded thin and cut into 1" pieces (available at Amazon.com)
- 8 oz. calamari, sliced crosswise into 1/4" rings
- 1 lb. large shrimp, peeled and deveined
- 8 oz. cooked lobster meat, cut into 1" pieces
- 8 oz. mussels, scrubbed and debearded
- Kosher salt and freshly ground black pepper, to taste
- Lime wedges, for serving
Apple-A-Day Green Smoothie
By blum099
Add all ingredients to a blender and puree for a couple of minutes to ensure the flax seeds are pulverized and well...
- 3 cups (packed) swiss chard leaves or kale leaves or collard greens (tough part of stalks removed and discarded) (see note for substituting kale/collards, and “Go-Green With Smoothies” section in LTEV)
- 1-2 small-medium apples (your fave, I like sweet orin, gala, fuji!) (see other fruit suggestions in savvy subs)
- 1 - 1 1/2 cups frozen sliced banana (fairly ripe/overripe is best)
- 1/2 - 1 cup frozen mango (or 1 fresh large orange, peel removed)
- 1/2 - 3/4 cup cucumber, rough cut in large chunks
- 2-3 tbsp hemp seeds (optional); and/or 1-2 tbsp “Tropical Tango” Shake & Go Smoothie by Vega (optional, but great flavor!)
- 3/4 - 1 cup water or coconut water
Watermelon Gazpacho
By blum099
Per serving: 116 calories; 5 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 18 g carbohydrates; 0 g added sugars; ...
- Average:
- Watermelon Gazpacho
- From EatingWell: August/September 2005
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- Your rating: None Average: 4.5 (20 votes)
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- The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.
- READER'S COMMENT:
- "Made this as the first course for a summer lunch with the girls. Went together really easily and looked gorgeous. The flavours were divine, and slightly unexpected. Might be nice with mint rather than basil as something different. The...
- RecipeAdd/Read Comments (2)login to saveprintshare 6 servings, generous 1 cup each
- Active Time: 20 minutes
- Total Time: 20 minutes
- Nutrition Profile
- Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |
- View Our Nutrition Guidelines » Ingredients
- 8 cups finely diced seedless watermelon, (about 6 pounds with the rind) (see Tip)
- 1 medium cucumber, peeled, seeded and finely diced
- 1/2 red bell pepper, finely diced
- 1/4 cup chopped fresh basil
- 1/4 cup chopped flat-leaf parsley
- 3 tablespoons red-wine vinegar
- 2 tablespoons minced shallot
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon salt
Vegan Bread Pudding Cinnamon Custard
By blum099
Serve this custard on its own, in an almond tart crust, or with a warm dessert like this apple bread pudding, for a...
- 1 12.3-ounce package firm silken tofu (not "lite" variety)
- 1/3 cup agave nectar
- 1/2 t. cinnamon
- 1/4 t. ginger
- 1/8 t. nutmeg
- 1/4 t. salt, plus more to tast
Strawberry & Limoncello Rosé Sangria
By blum099
Ditch the Carlo Rossi and up your sangria game
- 3/4 cup limoncello
- 1 cup fresh raspberries
- 1 cup hulled and quartered fresh strawberries
- 1 bottle chilled demi-sec rosé champagne
- 1 lemon, thinly sliced, seeds discarded
Vegan Seaside Cakes
By blum099
Per Serving: 210 Calories; 15g Fat (63
- 1/4 cup oil
- 1/4 cup unbleached white flour
- 1 cup non-dairy milk
- 1/2 teaspoon salt
- 2 Tablespoons onion, minced
- 1 pound tofu, crumbled
- 1/2 teaspoon dry mustard
- 1 teaspoon sea salt
- Dash of cayenne
- 12 to 16 soda crackers, crushed to crumbs
- 1 1/2 teaspoons paprika
- Extra-virgin olive oil, just enough to brown the cakes (approximately 2 Tablespoons)
- Lemon wedges, tartar sauce* or cocktail sauce, for serving
cheese and onion pastry appetizers
By blum099
http://www.howdini.com/howdini-video-6697446
- 5 yellow onions, sliced into thin strips
- 1-1/2 tablespoons olive oil
- 1 tablespoon dried thyme
- 1 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 8 prunes, sliced lengthwise
- 1/3 cup Kalamata olives, sliced lengthwise
- 5 ounces feta cheese
- 10 sheets phyllo dough
- Melted butter to brush over phyllo dough
Crispy Sprouts
By blum099
Heat 2" canola oil in a 6-qt
- INGREDIENTS
- Canola oil, for frying
- 1 tbsp. fish sauce
- 1 tbsp. fresh lemon juice
- 1 tbsp. hot chile oil
- 1/2 tart apple, such as Granny Smith, minced
- 1 lb. medium Brussels sprouts, trimmed
- 2 tbsp. grated Pecorino Romano
- 1 tsp. black sesame seeds
- 1 tsp. minced chives
- INSTRUCTIONS