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Recipes
Best Ever Black Bean Burgers
By klgettins
The Veganomicon is one of the best vegan cook-books available
- 1 (15 oz.) can black beans, drained and rinsed
- 1/2 cup vital wheat gluten
- 1/2 cup bread crumbs
- 1 teaspoon chile powder
- 1/2 tspn cumin
- 1/4 cup water
- 1 tablespoon tomato paste
- 1/4 cup cilantro, finely chopped
- 2 cloves garlic, minced
- 1/2 small onion, grated
- 2 tablespoons olive oil
- Hamburger buns
Lemony Roasted Potatoes
By klgettins
Preheat oven to 375º. Peel the potatoes
- 2 1/2 pounds small/medium size russet potatoes
- 1/2 cup olive oil
- 6 cloves garlic, chopped
- 1/2 cup fresh squeezed lemon juice
- 1 cup vegetable broth
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon tomato paste
- fresh pepper to taste
Lime & Blackberry Italian Meringue Pie
By klgettins
Prep time is 6 hours plus
- Lime Curd:
- 1 cup fresh lime juice
- 3 large eggs
- 3 large egg yolks
- 3/4 cup sugar
- 1 stick unsalted butter, room temperature
- 1/2 tsp. unflavored gelatin
- 3/4 cup chilled heavy cream
- Blackberry Compote:
- 1 cup fruity red wine, such as Shiraz or Cabernet Sauvignon
- 1/2 cup sugar
- 3 cups blackberries (about 1 1/2 pints)
- 1 Blind-Baked Pie Crust in a 9' deep-dish glass or metal pie pan
- Meringue:
- 3 large egg whites, room temperature
- 1 cup sugar
- 2 Tbsp. corn syrup
- 1/8 tsp. kosher salt
- 1 cup blackberries (about 1/2 pint)
Lemon Poppy Seed Poundcake with 2 glaze options
By klgettins
1) Preheat the oven to 350ºF
- Poundcake:
- 1 cup whole wheat pastry flour
- 1 cup all purpose flour
- 1/3 maple sugar (it’s ok to use white sugar instead)
- 2 teaspoons egg replacer
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup soy, rice or nut milk
- 1/4 fresh lemon juice
- 1/2 cup safflower or canola oil
- 1/2 cup maple syrup
- 1 teaspoon lemon extract
- 2 tablespoons poppy seeds
- Lemon Maple Glaze:
- 1/2 cup maple syrup
- 1/2 cup lemon juice
- 2-3 teaspoons cornstarch
- Berry Glaze:
- 1 bag frozen berries, thawed
- Maple syrup to taste
- vanilla extract to taste
Master Pie Crust
By klgettins
This makes a precooked pie crust ready to fill with a filling that does not need to be cooked
- 3 1/2 cups all purpose flour
- 2 sticks chilled unsalted butter, cut into 1/2' cubes
- 1/4 cup vegetable shortening
- 1 tablespoon plus 1 teaspoon sugar
- 1 tablespoon kosher salt
- 3/4 ice water
Our Best Chili
By klgettins
Warm the oil in a covered soup pot on low heat
- 2 tablespoons vegetable oil
- 1 cup chopped onions
- 3 garlic cloves, minced or pressed
- 1 teaspoon salt
- 1 cup diced carrots
- 2 cups seeded and chopped red bell peppers
- 1 fresh hot pepper, seeded and minced
- 1 1/2 tablespoons ground cumin seeds
- 1 tablespoon ground coriander seeds
- 1 teaspoon dried oregano
- 1 cup fresh or frozen corn kernels
- One 28-ounce can diced tomatoes
- One 15-ounce can red kidney beans, rinsed and drained
- One 15-ounce can black beans, rinsed and drained
Brussels Sprouts in Garlic Butter
By klgettins
It's a good thing Brussels sprouts have made a huge comeback, because they're delicious! Try this recipe for Brusse...
- 15 Brussels sprouts, halved lengthwise
- 1 1⁄2 tablespoons butter
- 1 1⁄2 tablespoons olive oil
- 3 cloves garlic, smashed with the flat of a knife
- Parmesan cheese, freshly grated (optional)
- Salt, to taste
- Pepper, to taste
Cassoulet
By klgettins
Line a large pot with a thin layer of vegetable broth, and sauté onion and garlic over high heat until onions star...
- 8 ounces vegetable broth
- 1 onion, diced
- 4 garlic cloves, minced
- 2 carrots, skinned & sliced
- 2 celery ribs, sliced
- 2 tbsp fresh thyme, divided
- 2 tbsp fresh parsley, divided
- 1 tomato, diced
- 2 tbsp tomato paste
- 15 ounces white beans (any)
- thyme sprig
Southwestern Chopped Salad
By klgettins
Making the dressing: puree all ingredients in a food processor/blender until smooth
- Large head of Romaine 15 oz.
- 1 can of black beans, rinsed and drained
- 1 large orange bell pepper
- 1 pint cherry tomatoes
- 2 cups corn (fresh or frozen, thawed)
- 5 green onions
- Optional: avocado
- {Dressing}
- 1 cup loosely packed cilantro, stems removed and roughly chopped
- 1/2 avocado (or 1/2 cup plain vegan yogurt or Greek yogurt)
- 2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
- 1-2 garlic cloves
- 1/4 cup olive oil
- 1 1/2 tsp. white wine vinegar
- 1/8 tsp. salt
Pesto Chicken Turnovers Recipe
By klgettins
Preheat oven to 375°. Unroll both tubes of crescent dough and cut each into four rectangles
- 2 tubes (8 ounces each) refrigerated seamless crescent dough sheets
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 package (9 ounces) ready-to-use grilled Italian chicken strips
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 3 tablespoons prepared pesto