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Recipes
Seitan Roulade With Oyster Mushroom Stuffing
By blum099
1. Make the seitan. In a large bowl, combine flour and vegetable stock
- Seitan:
- 1 cup vital wheat gluten flour
- 3/4 cup vegetable stock
- Roulade:
- 1 pound uncooked seitan (see recipe)
- 1/2 cup soy sauce
- 3 tablespoons olive oil
- 1 small yellow onion, minced
- 1 cup oyster mushrooms, coarsely chopped
- 1 cup vegan sausage, cooked and crumbled
- 1 tablespoon minced fresh parsley
- 1 teaspoon minced fresh thyme
- Salt to taste
- Freshly ground black pepper to taste
- 4 cups finely diced bread
Lemons: Preserved Lemons
By blum099
For visuals on how to make this North African condiment, check out the Simply Recipes how-to
- Ingredients
- 2 wide-mouth pint jam jars
- 10 lemons
- ~ Coarse sea salt
Raw Vegan Chocolate Hazelnut Cheesecake
By blum099
Blend all ingredients together in a food processor until it starts to come together
- For the crust
- 1 cup hazelnut meal
- 1/4 cup + 2 Tablespoons raw cocoa powder
- 3 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 pinch sea salt
- For the filling
- 2 cups raw cashews, soaked and rinsed
- 1/4 cup + 2 Tablespoons hazelnut butter (peanut butter works too)
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/2 cup cocoa powder
- 1/2 cup water
- 1/2 teaspoon salt
- For the chocolate sauce
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
Chili-Spiced Salmon Salad
By blum099
vMakes 2 servings. Per serving: 283 cal, 16 g fat (2 g sat), 25 g carbs, 476 mg sodium, 5 g fiber, 14 g protein
- Dressing:
- 4 oz canned salmon
- 3 cups Bibb lettuce, torn into bite-size pieces
- 1/4 avocado, diced
- 1 pink grapefruit, sectioned
- 2 slices red onion
- 1/2 cup canned beets, drained and diced
- 10 pistachio nuts, shelled and chopped
- 1 Tbsp extra-virgin olive oil
- 2 Tbsp fresh orange juice
- 2 tsp white wine vinegar
- 1/2 tsp orange zest
- 1/2 tsp Dijon mustard
- 1 large pinch kosher salt
- 1 large pinch chili powder
STUFFED PUMPKIN
By blum099
Cut off pumpkin lid; remove seeds and wash pumpkin
- 1 sm. pumpkin (8 or 9-inch diameter)
- 1 c. chopped apples
- 1 c. cranberries
- 1 c. raisins
- 1/2 c. chopped nuts
- 1/3 c. sugar
- 1 tsp. lemon juice
- 1/4 tsp. nutmeg
- 1/4 tsp. cinnamon
Crab Cake Burgers
By blum099
These burgers have a true crab flavor that isn't masked by fillers or strong seasoning
- 1 pound crabmeat
- 1 egg, lightly beaten
- 1/2 cup panko breadcrumbs, (see Note)
- 1/4 cup light mayonnaise
- 2 tablespoons minced chives
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon celery seed
- 1 teaspoon onion powder
- 1/4 teaspoon freshly ground pepper
- 4 dashes hot sauce, such as
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons unsalted butter
KAle:Sukuma Wiki (African Braised Kale with Tomatoes)
By blum099
Chop the kale into rough 1-inch pieces, including the ribs
- 1 pound kale
- 2 medium tomatoes, about 1/2 pound
- 1 large white onion, about 1 pound
- 1 tablespoon peanut oil
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
- 1 lemon, juiced, about 3 tablespoons
BABY EGGPLANT STUFFED WITH HUMMUS AND TOMATOES
By blum099
Heat up the oven to 375F. Cut each eggplant into about 5 cuts from 1 one end but not completely through the other s...
- 8 small baby Indian eggplants
- 1 cup small tomatoes, diced
- 1 cup of your favorite hummus
- 1 tablespoon dried Herbes de Provence spice blend
- 2 tablespoons cold pressed olive oil
- Ground pepper
- Celtic sea salt
Tart: A Better Butter Tart
By blum099
Directions: 1. Preheat oven to 325°F / 170°C)
- Crust:
- 2 cups / 190g rolled oats (gluten-free, if possible)
- 1 cup /140g brown rice flour
- 1/2 tsp. sea salt
- 6 Tbsp. brown rice syrup
- 5 Tbsp. coconut oil, melted
- Filling:
- 1/2 cup (125 ml.) brown rice syrup
- 1/4 cup (60 ml.) barley malt
- 2 Tbsp. arrowroot powder
- 2 Tbsp. ghee, melted (unsalted butter or coconut oil is fine)
- 1 vanilla bean, seeds scraped
- 1/4 tsp. baking powder
- a couple pinches sea salt
- 1/3 cup organic raisins (optional, although traditional)
Potato salad: india style
By blum099
In a large bowl combine the beans and veggies
- 1 1/2 cups cooked chickpeas (or one 15 ounce can rinsed and drained)
- 1 large cooked potato, diced (about 3 cups)
- 1 large cucumber, diced (about 1 1/2 cups)
- 1/2 cup minced tomatoes
- 1 cup unsweetened soy yogurt (*use plain coconut yogurt instead)
- juice of 1 lime
- 1 to 1 1/2 teaspoons kala namak
- 1 1/2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon garlic powder or 1 clove minced
- 1/2 to 1 teaspoon cayenne or other spicy chili powder, to taste
- 1/2 teaspoon dried mustard
- 1/4 cup chopped cilantro plus more for serving