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Recipes
soup: Butternut Squash Soup with Coconut and Ginger
By blum099
Preheat the oven to 350°
- 2 large butternut squash (5 pounds total)—halved lengthwise, peeled and seeded
- 4 tablespoons unsalted butter
- Salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 leek, white and tender green part only, thinly sliced
- 1 shallot, finely chopped
- 2 tablespoons minced fresh ginger
- 1 teaspoon curry powder
- 1/2 cup dry white wine
- 6 cups water
- 1 cup unsweetened coconut milk
- 1 thyme sprig
- Coconut shavings, for garnish (optional)
Sushi
By blum099
Mix all together, put it on a roll
- 3 tablespoons mayo
- 1 1/2 siraracha
- 1 tbsp rice vinegar
- 1 tsp black sesame seeds
- 1/2 tsp white sesame seeds
- 1 4oz can of tuna
- Salt/pepper
Portabello Benedict
By blum099
For the perfect Sunday brunch, whip up this easier-than-it-looks Portabello Benedict
- For the Marinated Mushrooms:
- 1/2 cup white wine
- 3 cloves garlic, minced
- 3 tablespoons Dijon mustard
- 1/4 cup olive oil
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 4 to 6 Portabello mushrooms, de-stemmed
- For the Hollandaise Sauce:
- 2 tablespoons olive oil
- 3/4 cup silken tofu
- 1-1/2 tablespoons fresh lemon juice
- 1/4 teaspoon turmeric
- Salt and pepper to taste
- 1/8 teaspoon cayenne pepper
- 1/4 cup vegan margarine, melted
- For the Benedict:
- 4 to 6 English muffins, sliced in half and toasted
- 2 tomatoes, sliced 1/2-inch thick
- 6 to 8 cups spinach, tightly packed, steamed
- 1 Marinated Portabello Mushroom recipe
- 1 Hollandaise Sauce recipe
- Paprika, for garnish
Layered Eggplant, Zucchini ana Tomato Casserole
By blum099
This is a lightened take on the countless zucchini-tomatoeggplant casseroles created by home cooks to use up summer...
- 3 tablespoons extra-virgin olive oil, plus more for greasing and brushing
- 3 medium zucchini (1 1/2 pounds), sliced
- lengthwise 1/4 inch thick
- 2 long, narrow eggplants (1 1/2 pounds), peeled and
- sliced lengthwise 1/3 inch thick
- Salt and freshly ground pepper 1 large shallot, minced
- 1 pound plum tomatoes, cut into 1/2-inch dice
- 3 ounces feta cheese, crumbled (3/4 cup)
- 1/4 cup chopped basil
- 1/3 cup panko or coarse dry
- bread crumbs
Kale Chips - Pizza
By blum099
Combine all ingredients except kale in a high-speed blender and blend until smooth, adding a splash of water if nee...
- 1/4 cup sunflower seeds, soaked for 2 to 4 hours and drained
- 1/4 cup hempseeds
- 1/4 cup nutritional yeast
- 1/4 cup sundried tomatoes, soaked for 30 minutes and drained
- 1/2 large red bell pepper, seeded and chopped
- 1 clove garlic, peeled
- 2 tablespoons lemon juice
- 2 tablespoons filtered water
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon sea salt
- 1/4 teaspoon crushed red pepper (optional)
- 1 bunch kale, tough stems removed, roughly chopped (6 to 8 cups)
BUFFALO CHICKPEA PIZZA WITH WHITE GARLIC SAUCE AND CELERY RANCH DRESSING. VEGAN RECIPE
By blum099
*
- Ingredients
- My White garlic crust or Whole wheat crust or Gluten-free Focaccia crust.
- For the Buffalo Sauce Chickpeas
- 3 Tbsp hot sauce
- 1.5 Tbsp Sriracha or other garlic chili sauce
- 2 tsp extra virgin olive oil
- 1 15 oz can chickpeas or 1.5 cups cooked chickpeas
- White Sauce Base
- 1/2 cup ground cashew
- 3/4 cup almond milk
- 2 tbsp flour or 1 Tbsp arrowroot starch
- 2/3 tsp salt
- 1 Tbsp extra virgin olive oil
- a very generous dash of black pepper
- For the garlic sauce
- 2/3 of the white sauce from above
- 4 cloves of roasted garlic or 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp italian herb blend
- 1 Tbsp nutritional yeast
- 1 tsp apple cider vinegar
- Celery ranch sauce
- 1/3 of the white sauce from above
- 1/2 tsp ranch seasoning
- 1/2 tsp celery seeds
- 1/2 tsp apple cider vinegar
Tri-Layered Vegetable Kugel
By blum099
Here's another vegetable recipe that is sure to please, and I bet you didn’t realize you could do this idea witho...
- FRYING PAN:
- BOWL 1: ORANGE
- 4 medium-sized carrots
- 1 large sweet potato
- 2 eggs
- 3 to 4 tablespoons potato starch
- 2 tablespoons mayonnaise
- 1 teaspoon salt
- 1 pinch pepper
- BOWL 2: WHITE
- 5 medium-sized white-fleshed potatoes, peeled
- 2 eggs
- 3 to 4 tablespoons potato starch
- 2 tablespoons mayonnaise
- 1 teaspoon salt
- 1 pinch pepper
- BOWL 3: GREEN
- 6 firm, large green zucchinis
- 1 large white-fleshed potato
- 2 eggs
- 3 to 4 tablespoons potato starch
- 2 tablespoons mayonnaise
- 1 teaspoon salt
- 1 pinch pepper
- 4 large onions, diced
- 3 tablespoons olive oil
Baked Tomatoes with Cheese and Thyme
By blum099
The first time I made this, I discovered a wealth of delights: the way the tomato holds the little cheese like an e...
- Ingredients
- 4 large, ripe tomatoes
- Olive oil
- 4 or 5 bushy sprigs of thyme
- 2 small fresh goat cheeses or other cheeses
Spicy Garlic and Lime Black Bean Enchiladas
By blum099
Heat olive oil and butter in a large saute pan over medium-high heat until melted, add onion and pepper and saute f...
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 15 oz can fire roasted diced tomatoes, drained
- juice of 1 lime
- 1 tablespoon sugar
- 2 tablespoons cumin
- 2 teaspoons cayenne pepper, more or less depending on spice preference
- 2 tablespoons minced fresh cilantro
- 2 cans black beans, drained and rinsed
- 1 cup cooked brown rice
- 10 small flour tortillas
- 1 15 oz can red enchilada sauce
- 1 cup freshly grated pepper jack cheese
Lobster Roll
By blum099
1. Fill a large stockpot ¾-full of salted water and set over high heat
- Salt
- 1 lemon
- 5 whole star anise pods
- 2 heads garlic, halved
- 4 dried árbol chiles
- 1 (6-inch) piece fresh ginger, peeled and cut into 1/4-inch coins
- 3 stalks lemongrass, trimmed, tough outer layer removed and stalk bruised and tied into a knot
- 2 (1 1/2 pound) live lobsters
- 1/4 cup mayonnaise
- 1 tablespoon finely minced parsley
- 1 tablespoon finely chopped chives plus 1 tablespoon chives, cut into 1/2-inch pieces
- 2 teaspoons reserved lobster cooking liquid
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon celery salt
- 3 tablespoons butter
- 1 teaspoon Old Bay seasoning
- 4 split-top hot dog rolls