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Recipes
Holiday Tart
By blum099
Savory, scrumptious, and so unexpected, this tart really has it all
- 1 tablespoon olive oil
- 1 cup onion, diced
- 3/4 cup celery, diced
- 5 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 14-ounce can chickpeas, rinsed, 1/4 cup reserved
- 3/4 cup walnuts
- 2 tablespoons fresh lemon juice
- 2 teaspoons tamari
- 1-1/4 cups frozen chopped spinach
- 3-1/2 tablespoons dried cranberries
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 9-inch prepared whole-wheat pie shell, thawed
- 1/2 tablespoon olive oil, for brushing
- 1 teaspoon tamari, for brushing
- 2 tablespoons walnuts, chopped, for garnish
- 1 tablespoon fresh parsley, chopped, for garnish
Fennel Mushrooms
By blum099
The mushrooms are great on their own (as pictured), spooned over a thick slab of grilled, garlic-rubbed bread, or...
- 12 ounces mushrooms, brushed clean
- 1 tablespoon unsalted butter (earth balance)
- a few pinches fine grain sea salt
- 1 small bulb of fennel, trimmed and sliced very thinly
- 1-2 tablespoons creme fraiche (vegan)
- 2 tablespoons fresh dill, chopped
- a small bunch of chives, minced
- freshly ground black pepper
- a small bunch of watercress, sorrel, or arugula
- 1 teaspoon of olive oil
Broiled Salmon With Miso Glaze
By blum099
Nutrition Facts Number of Servings: 4 Amount Per Serving Calories: 252 Total Fat: 10 g Saturated Fat: 2 g Ch
- Ingredients
- 1 tablespoon sesame seeds
- 2 tablespoon miso paste, white
- 2 tablespoon mirin (sweet rice wine)
- 1 tablespoon soy sauce, reduced-sodium, or tamari
- 1 tablespoon ginger root, minced
- 1 1/4 pounds fish, salmon fillet, center cut, cut into 4 portions
- 2 tablespoon scallion(s) (green onions), thinly sliced
- 2 tablespoon cilantro, fresh, or parsley
Fennel: Candied Fennel Cores
By blum099
takes 3 days
- 5 oz. Florence fennel cores, cut into 3/8-inch cubes
- 1 cup water (plus more for cooking the fennel)
- 2/3 cup sugar
- ~ Pinch of cream of tartar
YID.DISH: POMEGRANATE AND MINT CHICKEN OR seitan
By blum099
Cut the seitan into thin slices and pat dry
- sauce:
- Two packages seitan
- 2 cups flour
- 1/2 cup corn meal
- herbs and spices (whatever you like!)
- salt and pepper
- 2 onions, cut into small dice
- 2 cups toasted pistachios ground into fine powder + 1/2 cup whole pistachios for garnish
- 2-3 tablespoons of tomato paste
- 4 cups pomegranate juice
- 2 tablespoons honey
- 1/4-12 cup of roughly chopped mint.
Vegetarian Matzo Ball Soup serves 6
By blum099
Matzo balls: Pulse the matzo crackers in a food processor until an imperfect powder is formed
- For the matzo balls:
- 2 cups matzo meal (I prefer to buy unsalted crackers and pulse in the food processor)
- 1/4 teaspoon baking soda
- 1 teaspoon truffle salt (if you don't have truffle salt, it's okay, just use regular)
- 4 eggs
- 2 tablespoons melted earth balance (you could use shmaltz, if you are not vegetarian)
- 1/4 cup seltzer water
- For the soup:
- 3 tablespoons olive oil
- 1 onion, roughly diced
- 4 small carrots or 2 large, roughly chopped
- 3 celery stalks, roughly chopped
- 1/2 cup sherry or white wine
- 2 quarts Imagine "No Chicken" broth or homemade vegetable stock
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon drie
Seitan Scallopini with Sautéed Mushrooms in a Red Wine Sauce
By blum099
Slice the seitan into long thin pieces
- ts:
- 2 packages “chicken style” seitan (White Wave brand) (3 cups)
- 2 Tbsp balsamic vinegar
- 1 Tbsp neutral tasting oil (Canola or refined coconut oil preferred)
- 2 Tbsp agave or maple syrup
- 1 Tbsp lemon juice
- 1/2 tsp finely ground black pepper
- 1/2 tsp sea salt
- 1 1/2 cups organic spelt flour or un-bleached all purpose flour
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp dried thyme or oregano
- 1/2 tsp finely ground black pepper
- 1 tsp sea salt
- 1/4 cup, plus 2 Tbsp additional neutral tasting oil
- 2 cups crimini mushrooms, roughly chopped
- 2 tsp organic un-bleached all purpose flour
- 3/4 - 1 cup organic red wine
- 1 Tbsp maple syrup
- 1 Tbsp lemon juice, and zest
- 1/2 tsp finely ground pepper
- 1/2 tsp sea salt
Slow Cooker Sauce: Sunday Sauce on Spaghetti
By blum099
In a large skillet, heat 2 tablespoons of the olive oil
- 3 tablespoons extra-virgin olive oil
- 3 cups Mock ground beef TVP
- Salt and freshly ground black pepper
- 1 pound sweet Italian sausages ( seitan)
- 1 large onion, coarsely chopped
- 8 garlic cloves, coarsely chopped
- 2 medium carrots, cut into 1/2-inch pieces
- 1 cup dry red wine
- One 28-ounce can whole tomatoes, chopped, juices reserved
- One 28-ounce can tomato puree
- 2 thyme sprigs
- 1 rosemary sprig
- 1/2 cup water
- 2 pounds spaghetti
- Vegan Parmasean cheese, for serving
Vegan & Vegetarian Shrimp
By blum099
"This is my alternative to shrimp, which I developed in order to have something shrimpesque in my veg sushi and sti...
- VEGAN SHRIMP:
- 1 cup gluten flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 cup sweet potato puree ( tip, babyfood works really well)
- 1 tablespoon vegetable oil
- BROTH:
- 8 cups water
- Salt to taste
- 2 tablespoons dulse seaweed
Whitefish Quenelles with Beets, Horseradish, and Fresh Herbs
By blum099
STEP 1 Make the stock: Put fish bones, onions, carrots, celery, herbs, wine, and 10 cups cold water into a large st...
- Whitefish Quenelles with Beets, Horseradish, and Fresh Herbs
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- INGREDIENTS
- 3 1/2 pounds fish bones (from whitefish, pike, or carp, or a combination), rinsed well
- 3 medium yellow onions, peeled and quartered
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 8 sprigs fresh thyme
- 6 sprigs fresh flat-leaf parsley
- 1 bay leaf
- 1 bottle (750 mL) dry white wine
- 1 medium yellow onion, coarsely chopped
- 1 1/4 pounds skinned pike fillets, cut into 3-inch pieces
- 1 1/4 pounds skinned whitefish fillets, cut into 3-inch pieces
- 1/2 pound skinned carp fillets, cut into 3-inch pieces
- 2 large eggs, plus 2 large egg whites
- 3 tablespoons matzo meal
- 1 tablespoon coarse salt, plus 3/4 teaspoon
- 1 1/2 teaspoons sugar
- 3/4 teaspoon fresh lemon juice
- 1/2 teaspoon freshly ground white pepper
- 1/4 to 1/2 teaspoon freshly grated nutmeg
- 1/2 cup ice water
- 3 medium red beets, stems and greens removed
- 2 tablespoons extra-virgin olive oil
- Coarse salt
- 2 tablespoons white-wine vinegar
- 1 cup finely grated peeled fresh horseradish
- 1/2 cup white-wine vinegar
- 1/2 teaspoon sugar
- Pinch of coarse salt
- 2 bunches fresh dill, separated into small sprigs
- 2 bunches fresh flat-leaf parsley, separated into small sprigs
- 1 bunch fresh chives (about 12), cut into 1-inch pieces