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Recipes
Vegetarian Lasagna
By blum099
serves 6-8 1 lb no-boil lasagna noodles 5 cups (usually 1 1/2 jars) of tomato sauce (I like Whole Foods 365 Brand,
- serves 6-8
- 1 lb no-boil lasagna noodles
- 5 cups (usually 1 1/2 jars) of tomato sauce (I like Whole Foods 365 Brand, no added sugars or preservatives)
- 1 15-ounce package of extra firm tofu
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 3/4 cups shredded Parmesan cheese
- 1 15-ounce can jarred roasted peppers (or roast 2 red peppers yourself)
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon nutmeg
- salt and pepper to taste
Castagnaccio
By blum099
laspezia9 Castagnaccio is a chestnut flour cake (castagna in Italian means chestnut) with raisins, pine nuts, waln...
- 250 g (1/2 pound) chestnut flour
- 2-3 cups water (500-700ml) - depending on the quality of the flour
- 1/3 cup (75g) raisins
- 1/4 cup (50g) pine nuts
- 5 whole walnuts (shelled and coarsely ground)
- 2 tablespoons olive oil
- 20 rosemary leaves
Loaded Quinoa Veggie Burgers
By blum099
In a small pot, bring 3/4 cup water to a boil
- 1/2 cup uncooked quinoa
- 1 carrot, diced
- 4 scallions, sliced
- 2 cloves garlic
- 15 ounces can black beans, drained and rinsed
- 1/4 cup Italian seasoned dried breadcrumbs
- 1 large egg, lightly beaten
- 1 tablespoon ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
Italian Skillet Chicken
By blum099
Course: main meals PointsPlus™ Value: 4 Servings: 4 Preparation Time: 10 min Cooking Time: 25 min Leve...
- 2 tsp olive oil
- 2 medium onion(s), chopped
- 1 medium carrot(s), chopped
- 1 stalk(s) (medium) celery, sliced
- 3/4 pound(s) uncooked boneless, skinless chicken breast, trimmed of all visible fat and cut into strips
- 14 1/2 oz canned crushed tomatoes
- 1 Tbsp basil, fresh, chopped or 1 teaspoon dried
- 1/2 tsp table salt
- 1/4 tsp black pepper, freshly ground
Broiled Lemon-Honey Chicken Breasts
By blum099
Number of Servings: 4 Amount Per Serving Calories: 189 Total Fat: 5 g Saturated Fat: 1 g Cholesterol: 60 mg
- 1/4 cup(s) honey
- 1/4 cup(s) lemon juice
- 2 teaspoon oil, vegetable
- 1 teaspoon rosemary, crushed
- 1 teaspoon lemon peel, grated
- 1/2 teaspoon salt
- 1/8 teaspoon pepper, black
- 4 chicken, breast, skinless
Dip : Kale & Artichoke Party Dip
By blum099
1. Preheat oven to 375°F
- 1 1/2 cup unsweetened coconut milk (Not canned. Try SoDelicious)
- 2 Tbs. cornstarch
- 2 Tbs. vegan butter, melted
- 1 Tbs. nutritional yeast
- 2 tsp. Braggs Liquid Aminos
- 2 tsp. agave syrup, light
- 1 tsp. tahini paste
- 1 tsp. fresh lemon juice
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 Tbs. olive oil
- 6 cups kale, leaves removed from stems (discard stems)
- 1 - 10oz jar of artichokes in water (about 9) drained
- 3 cloves of garlic, minced
- 1/3 cup vegan mozzarella cheese (Daiya shreds work great)
- Water for boiling
Vegan Passover Kugel
By blum099
This Vegan Passover Kugel is a delicious recipe that any of your guests are going to enjoy
- 1 medium-sized yellow squash
- 2 medium-sized carrots
- 1 medium-sized russet potato
- 1 medium-sized sweet potato
- 1 small onion
- 3 garlic cloves
- 1/4 cup ground flax
- 3/4 cup water mixture
- pinch of sugar
- 3 tablespoons matzo meal
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon dried basil
- salt and pepper to taste
- 4 tablespoons oil, plus more for greasing the casserole dish
Apples: Baked Apples with Caramel Sauce
By blum099
1. Make the baked apples: Heat oven to 325°
- FOR THE BAKED APPLES:
- 1 ⁄4 cup sugar
- 1 ⁄4 cup maple syrup
- 4 tbsp. unsalted butter, at room temperature
- 2 tbsp. ground cinnamon
- 1 ⁄4 tsp. kosher salt
- 6 firm Fuji apples, stemmed and cored
- Ice cream, for serving
- FOR THE CARAMEL SAUCE:
- 1 1⁄2 cups sugar
- 1 ⁄3 cup heavy cream ( Vegan Cranberry Whipped Cream
- 1 ⁄2 cup raisins
- 2 tbsp. dark rum
- Vegan Cranberry Whipped Cream
- 1/2 cup (4 ounces) Homemade Cranberry Sauce
- 2 cans (28 ounces) Full Fat Coconut Milk
- 1 droppers full of Vanilla Stevia Drops or your favorite natural sweetener to taste
- Cranberry Sauce
Fennel and Semolina Cake
By blum099
Recipe adapted from Sarah Hymanson and Sara Kramer
- For the Fennel:
- Yield: 8 to 10 servings
- Prep Time: 1 hour and 30 minutes, plus soaking time
- Cook Time: 45 minutes, plus soaking time
- Total Time: 2 hours and 15 minutes, plus soaking time
- Yield: 8 to 10 servings
- Prep Time: 1 hour and 30 minutes, plus soaking time
- Cook Time: 45 minutes, plus soaking time
- Total Time: 2 hours and 15 minutes, plus soaking time
- INGREDIENTS
- 3 tablespoons fresh lemon juice
- 1/2 cup plus 2 tablespoons Pernod
- 1 3/4 cups water
- 1 cup sugar
- 2 tablespoons fennel seeds
- Pinch of salt
- 1 bulb fennel, sliced 1/8-inch thick (core left intact)
- 1 tablespoon rose water
- For the Crust:
- 4 tablespoons unsalted butter, melted
- 6 tablespoons light brown sugar
- For the Cake:
- 2 cups whole Greek yogurt
- 3/4 cups whole milk
- 1 1/2 cups coarse semolina flour
- 1 1/3 cups sugar
- 5 teaspoons baking powder
- 2 teaspoons fennel pollen
- Pinch of salt
- 1 1/2 cups unsalted butter, melted and cooled to room temperature
Lime Jalapeño Chicken
By blum099
Nutrition Facts Number of Servings: 8 Amount Per Serving Calories: 71 Total Fat: 2 g Saturated Fat: 0 g Chol
- 1/4 cup(s) lime juice
- 2 tablespoon oil, canola
- 1 tablespoon vinegar, white
- 1 teaspoon cumin, ground
- 1/4 teaspoon salt
- 1 pepper(s), jalapeno, sliced
- 1 1/4 pounds chicken, breast, boneless, skinless, tenders removed