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Recipes
Pumpkin Spice Cheese cake - Vegan
By blum099
Preheat the oven to 350 degrees F
- Crust
- 1 3/4 cups cookie crumbs (ginger cookies work well)
- 1/4 cup vegan margarine, melted
- Filling
- 2 tablespoons rolled oats
- 14 to 16 ounces firm regular tofu
- 1 can (about 16 ounces) unsweetened pumpkin purée
- 2 ⁄3 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
Whole-Wheat Frankie (Roti Rolls)
By blum099
For the wrap: Mix the flour, oil, and salt by hand until you have a grainy texture
- For the wrap:
- 2 cups (300 grams) whole-wheat flour
- 1 teaspoon (5 grams) salt
- 1/2 teaspoon (2.3 grams) canola oil
- water, as needed
- For the filling:
- 1 large bell pepper (capsicum) cut into thin, long strips
- 2 small carrots, julienned, or cut into thin, long strips
- 1 red onion, sliced lengthwise
- 8-10 button or crimini or portabella mushrooms (Cut the mushrooms into thin slices. If using portabella, cut the cap lengthwise into long strips.)
- 1 large potato, cut into skinny, long strips
- 1 teaspoon (2.5 grams) garam masala
- 2 teaspoons (5 grams) chaat masala
- 1/2 teaspoon (1 gram) red chilli powder
- 1/2 teaspoon (1 gram) ground black pepper
- salt, to taste
- oil to grease the skillet
- 2 tablespoons (2 grams) chopped coriander leaves
Rainbow Veggie Hummus Pizza & Everything Bagel Crust
By blum099
Instructions Combine yeast, sugar, and water in a medium mixing bowl and let sit for about 5 minutes to let the y...
- Crust:
- 1 cup lukewarm water
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 3 cups flour (I like to use part whole wheat)
- 1 tablespoon everything bagel seasoning (recipe follows)
- Everything Bagel Seasoning:
- 1 tablespoon black sesame seeds
- 1 tablespoon regular sesame seeds
- 1 tablespoon poppy seeds
- 2 teaspoons caraway seeds
- 2 teaspoons dried onion flakes
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- Toppings:
- 1 cup chipotle hummus
- 1 cup mozzarella cheese (optional)
- 1/2 small onion, thinly sliced
- 1 tomato, thinly sliced
- 2 cloves garlic, finely chopped
- 1/2 cup shredded red cabbage
- 1 small carrot, shredded
- 1 small zucchini, sliced
- 1 red bell pepper, julienned
- 1/4 cup button mushrooms, sliced
- 1/3 cup whole kernal corn
- 1 small handful fresh basil
- 1 small handful fresh cilantro
- 1/4 cup fresh blueberries
Fast Lane Chow Mein
By blum099
Per 1-cup serving Calories: 90 Fat: 0
- 1 1/2 cups water, divided
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 celery stalk, thinly sliced
- 1 cup sliced mushrooms (about 1/4 pound)
- 1/2 cup thinly sliced green cabbage
- 1 cup chopped bok choy or broccoli florets
- 2 packages vegetarian ramen soup
Lemon Orzo with Cucumber, Green Onions and Parmigiano-Reggiano
By blum099
Sprinkle the lemon halves with sugar and place flesh side down on grill over medium to high heat for 5 minutes, tur...
- 1 lemon,, halved
- 1 lemon zested
- 2 cloves of garlic, minced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 cups chicken broth
- 2 TBSP white wine
- 1 cup water
- 1 lb. orzo
- 1/4 cup grated Parmigiano-Reggiano; more for sprinkling
- 1/4 cup chopped green onions, chopped
- 4 small or 1 large seedless cucumber, sliced
Artichokes : Braised in Olive Oil and White Wine
By blum099
Squeeze the lemon juice into a large bowl of water
- 1 lemon, halved
- 8 large artichokes
- 1/3 cup extra-virgin olive oil
- 2 medium leeks, white and tender green, quartered lengthwise and cut into 2-inch lengths
- 2 celery ribs, peeled and thinly sliced
- 1 large onion, halved and thinly sliced
- 1 large carrot, thinly sliced
- 4 garlic cloves, thinly sliced
- 4 thyme sprigs
- 4 tarragon sprigs
- 2 bay leaves
- Salt and freshly ground pepper
- 2 cups dry white wine
- 2 cups water
- 1/2 pound fresh peas, shelled (1/2 cup)
- 8 pencil-thin asparagus
- 1 small fennel bulb, cored and thinly sliced crosswise
- 2 ounces haricots verts
- 4 small tomatoes—halved, seeded and finely diced
- 1/2 cup mixed herbs, such as parsley and chervil leaves, coarsely chopped chives and basil
Thai Salad
By blum099
Makes 2 servings. Per serving: 387 cal, 11 g fat (
- Dressing:
- 4 oz extra-firm tofu, drained and cut into 1/2-inch cubes
- 4 oz buckwheat soba noodles
- 1/2 cup shredded carrot
- 1/2 red bell pepper, sliced into 1-inch strips
- 1/2 cup frozen shelled edamame, microwaved for 1 minute and cooled
- 2 Tbsp chopped cilantro
- 2 tsp black sesame seeds
- 1 Tbsp creamy peanut butter
- 2 Tbsp rice wine vinegar
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp fresh lime juice
- 1 tsp brown sugar
Brussel Sprouts
By blum099
20 Minutes Difficulty: Easy Cook Time: 20 Minutes Servings: 8 Servings
- 1-1/2 pound Brussels Sprouts, Trimmed And Halved
- 1 whole Small Butternut Squash, Peeled And Cubed
- 1 whole Large Red Onions, Peeled And Cut Into Wedges
- Olive Oil, For Drizzling
- Salt And Pepper, to taste
- 1 teaspoon Chili Powder
- 1/3 cup Pomegranate Sauce/pomegranate Molasses
- Pomegranate Seeds
Portobello Burgers with Blue Cheese and Sautéed Red Onions
By blum099
A far cry from the standard grilled-mushroom-cap-as-burger, these ultra-savory portobello patties get a further uma...
- ENLARGE IMAGE
- Credit: Helen Rosner
- SERVES 4
- INGREDIENTS
- FOR THE PORTOBELLO BURGERS
- 8 large portobello mushroom caps
- 4 cloves garlic, minced
- 3 tbsp. steak sauce, like A1
- 3/4 cup breadcrumbs
- 1 egg
- 1/2 tsp. fresh-ground black pepper
- FOR THE ONIONS
- 3 tbsp. butter
- 1 large red onion, thinly sliced
- 2 tbsp. balsamic vinegar
- 2 tsp. dried thyme
- Salt and pepper, to taste
- 2 tbsp. olive oil
- 4 oz. blue cheese, crumbled
- 4 sesame seeded hamburger buns, split and toasted
Mexican Coleslaw
By blum099
Quick Meal Recipe Source: Nutrition Facts Number of Servings: 8 Amount Per Serving Calories: 53
- 6 cup(s) cabbage, very thinly sliced
- 1 1/2 cup(s) carrot(s), peeled and grated
- 1/3 cup(s) cilantro, chopped
- 1/4 cup(s) vinegar, rice
- 2 tablespoon oil, olive, extra virgin
- 1/4 teaspoon salt