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Recipes
Ultimate Vegan Holiday Roast
By blum099
We combine three different mushroom preparations with roasted carrots, dehydrated beans, braised cashews, nuts, and...
- ROASTED CARROTS
- 1 1/2 pounds small carrots or large carrots quartered and cut into 4-inch sticks, scrubbed but unpeeled
- Kosher salt and freshly ground black pepper
- 3 sprigs fresh thyme
- 2 tablespoons extra-virgin olive oil
- MUSHROOMS
- 12 ounces cremini mushroom, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 1 medium shallot, finely chopped
- 2 medium cloves garlic, minced
- 1 tablespoon soy sauce
- 1/4 cup bourbon
- 1 cup Japanese-style breadcrumbs
- 2 tablespoons maple syrup
- 1/4 cup minced fresh parsley leaves
- 1/4 cup minced fresh tarragon leaves
- 1/4 cup minced fresh chives
- CASHEW-BEAN MIXTURE
- 1 pound raw cashews
- 1 quart Hearty Vegetable Stock
- 1 (15-ounce) can cannelini beans, drained and rinsed
- 3 tablespoons extra-virgin olive oil
- 8 ounces shiitake mushrooms, caps only, thinly sliced
- 1 medium leek, white and light green parts only, finely chopped
- 1 stalk celery, finely diced
- 2 medium cloves of garlic, minced
- 1/2 cup toasted sunflower seeds
- 1/2 cup toasted pumpkin seeds (pepitas)
- FOR ASSEMBLY
- 1 (1-pound) package frozen phyllo dough, thawed
- Extra-virgin olive oil as needed
- Coarse sea salt
- GRAVY
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons flour
- 1 quart Hearty Vegetable Stock
- 1 tablespoon soy sauce
- 2 sprigs thyme
Thai Coconut Soup with Tofu and Mushrooms
By blum099
Instructions Combine lime zest, lemongrass, ginger, and coconut milk with stock in a large saucepan and bring to a ...
- 1 1/2 cups lite coconut milk*
- 2 tsp. minced ginger
- 2 tsp. grated lime zest
- 2 tsp. dried lemongrass
- 1 red bell pepper, sliced into matchstick-sized strips (reserve some for garnish)
- 3 cups mild vegetable stock**
- 1/2 to 2 teaspoons Thai red curry paste, depending on desired hotness
- 1 package (12-14 ounces) extra firm tofu, cut into small cubes (not silken tofu)
- 15 ounces canned straw mushrooms, drained and rinsed (or 2 cups sliced button mushrooms)
- 2 tsp. vegan sugar or other sweetener
- 2 tablespoons light soy sauce
- Salt to taste
- Fresh lime juice to taste
- Grated lime peel, for garnish
Salt and Sugar-Cured Asparagus, Poached in Butter
By blum099
by Melissa Clark ·May 14, 2011 Every spring, I get so caught up in the burgeoning of my local farmers’ market...
- 1 3/4 pounds white asparagus and green asparagus
- 3 tablespoons coarse kosher salt
- 3 tablespoons sugar
- 1 cup butter, melted, plus additional if needed
- 1 cup extra-virgin olive oil, plus additional if needed
- 3 garlic cloves, peeled and smashed
- Snipped chives, for garnish
Homemade Raw Apple Cider Vinegar
By blum099
a large glass jar – I use this 3-quart jar I found at a discount store, but you can use 1/2 gallon or even 1 gall...
- Ingredients:
- Homemade Raw Apple Cider Vinegar
- apple peels, cores, hulls, and seeds left over from processing apples – OR – you can just chop up some apples, enough to fill your jar about halfway or more (Please be sure to read notes section before making this recipe.)
- Sugar-water at a ratio of 1/4 cup sugar dissolved in 1 quart non-chlorinated water, as much as you need to mostly fill your jar
- Store bought Apple Cider Vinegar – the RAW kind, which contains the “mother” – you will need to add 3 tablespoons ACV per quart of water you add to the jar. This serves as a starter culture and helps with acidity
Peppermint Crunch Ice Cream
By blum099
Directions: Heat a small saucepot over medium
- 2 1⁄2 cups soymilk creamer (Wildwood brand preferred)
- 1 ⁄4 cups organic brown rice syrup (Lundberg brand preferred)
- 1 ⁄2 cup evaporated cane sugar
- 3 tablespoons arrowroot powder, dissolved in 3 tablespoons soymilk 1/8 teaspoon sea salt
- Dash vanilla extract
- 1 ⁄4 teaspoon peppermint extract
- 1/3 cup chopped dark chocolate
- 1 ⁄4 cup crushed peppermint candies *Optional
Creamy Farro Pilaf with Wild Mushrooms
By blum099
In a medium saucepan, heat 1 tablespoon oil over medium heat
- 3 tablespoons extra-virgin olive oil
- 1 shallot, minced
- 1 cup farro
- 1/4 cup dry white wine
- 3 cups low-sodium chicken stock
- Coarse salt
- 12 ounces wild mushrooms, such as shiitake or oyster, trimmed and cut into 1/2-inch slices
- Red-pepper chili flakes
- 1 bunch spinach (10 ounces), stemmed
- 1/4 cup crumbled Parmesan, plus more for serving
Lemon Orzo with Asparagus
By blum099
Nutrition Facts Amount Per Serving Calories 270 Calories from Fat 90 % Daily Value * Total Fat 10g 15% Saturated F...
- 1 lemon (zested)
- 1 lemon
- 3 cloves garlic (minced)
- salt
- pepper
- 1/4 cup olive oil ? Tasty tip
- 1 lb asparagus
- 2 cups chicken broth ? Tasty tip
- 2 cups water
- 1 tsp salt
- 1/4 tsp tumeric
- 11/2 cups orzo pasta
- 1/4 cup fresh parsley (chopped)
Instant Vegan Alfredo
By blum099
This sauce is really creamy and adds a nice boost of protein to an otherwise very high carb dish
- 12 ounces silken tofu
- 1 cup non-dairy milk
- 1/4 tsp nutmeg
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/2 cup nutritional yeast
- 2 tbsp whole wheat pastry flour
- 2 cups whole wheat pasta, cooked
Vegetable Tian
By blum099
STEP 1 Preheat oven to 425 degrees
- 3 tablespoons extra-virgin olive oil
- 1 small onion, halved and thinly sliced
- 1 large garlic clove, thinly sliced
- 1 tablespoon fresh oregano
- Coarse salt and freshly ground pepper
- 2 medium carrots, sliced diagonally 1/8 inch thick
- 1 medium zucchini, sliced 1/8 inch thick
- 1 medium Red Bliss potato, sliced 1/8 inch thick
Tofu: Sriracha Garlic Tofu with Mint
By blum099
1.Pat the tofu dry with paper towels to remove excess water
- One 14 ounce (396g) package firm tofu, drained and rinsed
- 2 tablespoons grapeseed or canola oil (or other high flashpoint oil)
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 2 tablespoons water
- 2 tablespoons Sriracha sauce
- 1/4 cup chopped fresh mint
- 2 tablespoons chopped cilantro
- Lime wedges to garnish