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Smoothie: Simple Strawberry Smoothie

Smoothie: Simple Strawberry Smoothie

By

Combine all ingredients in a blender on a "smoothie" setting

  • 1 cup California Milk
  • 1 cup Frozen Strawberries
  • 1 serving Vanilla Protein Powder
  • 1/2 cup Ice
  • Sweetener to taste if needed
0/5 (0 Votes)

Funnel Cakes

Funnel Cakes

By

1. Sift flour, granulated sugar, baking soda, baking powder, and salt together into a large bowl

  • 2 1/2 cups flour
  • 1/4 cup granulated sugar
  • 2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 1/4 cups milk
  • 2 eggs
  • Peanut oil
  • 3/4 cup confectioners' sugar
4.5/5 (61 Votes)

Buffalo Shrimp Salad with Spicy Pita Croutons

Buffalo Shrimp Salad with Spicy Pita Croutons

By

Makes 2 servings. Per serving: 199 cal, 8 g fat (2 g sat), 22 g carbs, 659 mg sodium, 5 g fiber, 12 g protein

  • Dressing:
  • 1 small whole-wheat pita
  • Olive oil cooking spray
  • 1 large pinch chili powder
  • 1 large pinch garlic powder
  • 1 large pinch ground black pepper
  • 1 Tbsp barbecue sauce
  • 1 dash hot sauce (or to taste)
  • 10 large shrimp, boiled
  • 3 cups romaine lettuce, torn into bite-size pieces
  • 1 celery stalk, thinly sliced
  • 1/2 cup shredded red cabbage
  • 1 cup halved grape tomatoes
  • 1 Tbsp blue-cheese crumbles
  • 1 tsp granulated sugar
  • 1 1/2 tsp white wine vinegar
  • 2 Tbsp water
  • 2 Tbsp nonfat Greek yogurt
  • 2 Tbsp light canola mayonnaise
  • 1 Tbsp blue-cheese crumbles
0/5 (0 Votes)

(Easy) Spicy Peanut Sauce

(Easy) Spicy Peanut Sauce

By

In a bowl, combine the peanut butter, soy sauce, vinegar, chili sauce, sugar, and chili paste

  • Adapted from Vegan Fire and Spice by Robin Robertson © 2010. Published by Vegan Heritage Press.
  • 2/3 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons sweet Thai chili sauce
  • 1 tablespoon light brown sugar
  • 1 1/2 teaspoons Asian chili paste
  • 1/2 About 1/2 cup water
4/5 (1 Votes)

Matzo S'Mores

Matzo S'Mores

By

STEP 1 Break matzo into small squares

  • Matzo
  • Chocolate
  • Marshmallows, toasted under broiler
4.6/5 (7 Votes)

Almond Roasted Heirloom Tomatoes

Almond Roasted Heirloom Tomatoes

By

Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes

  • 4 Heirloom Tomatoes, slice into 1/4 inch rounds
  • 1/2 cup blanched Almond Meal
  • pinch of Garlic Salt
  • a few pinches dried Herbs: parsley, basil, thyme, rosemary (your choice)
  • Cracked Black Pepper
  • Smoked Paprika
  • Olive Oil spray
  • Fresh Herbs for garnish
0/5 (0 Votes)

Cioppino For Two

Cioppino For Two

By

Directions Place potatoes in a saucepan, cover with water and bring to a boil over high heat

  • 4 small red potatoes, (1 to 2-inch diameter), quartered
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small firm white fish fillet, diced (about 6-8 ounces) such as grouper, cod, halibut or snapper
  • 2 large sea scallops, cut in half and patted dry
  • 4 peeled medium shrimp
  • 6 mussels or small clams
  • 1 small sweet onion, sliced
  • 2 teaspoons Italian seasoning
  • 1-2 teaspoons hot paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup dry white wine
  • 1/2 cup seafood stock or water
  • 2 plum tomatoes, diced
  • 1 tablespoon capers
  • 2 tablespoon minced fresh parsley
4.5/5 (10 Votes)

Homemade Peach Butter Recipe

Homemade Peach Butter Recipe

By

Makes 4 (8oz) jars, Recipe from Good Housekeeping

  • 6 lbs. Fresh summer peaches
  • 1-1 1/2 cups sugar
  • 1 cup brown sugar
  • 1 tsp. cinnamon
  • 4 (8 oz) jars with lids
4.5/5 (2 Votes)

Seitan en Croûte

Seitan en Croûte

By

Preheat oven to 350°F (180°C, or gas mark 4)

  • 2 cups (288 g) vital wheat gluten flour
  • 1 cup (120 g) whole wheat flour
  • 1/4 cup (30 g) nutritional yeast
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 cup (235 ml) beef flavored vegetable broth (or plain veggie broth)
  • 1/2 cup (120 ml) extra-virgin olive oil
  • 1/4 cup (60 ml) soy sauce or tamari
  • 3 tablespoons (50 g) tomato paste
  • 1 tablespoon (45 g) prepared stone ground mustard
  • 2 teaspoons liquid smoke
  • 2 sheets vegan frozen puff pastry
0/5 (0 Votes)

Sun-Dried Tomato Pasta Salad

Sun-Dried Tomato Pasta Salad

By

1.Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together

  • For the dressing:
  • 1/2 pound fusilli (spirals) pasta
  • Kosher salt
  • Olive oil
  • 1 pound ripe tomatoes, medium-diced
  • 3/4 cup good black olives, such as kalamata, pitted and diced
  • 1 pound fresh mozzarella, medium-diced
  • 6 sun-dried tomatoes in oil, drained and chopped
  • 5 sun-dried tomatoes in oil, drained
  • 2 tablespoons red wine vinegar
  • 6 tablespoons good olive oil
  • 1 garlic clove, diced
  • 1 teaspoon capers, drained
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup freshly grated Parmesan
  • 1 cup packed basil leaves, julienned
4/5 (1 Votes)