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Recipes
Oven Latkes
By seamline
What's the difference between baking vs
- 1 1/2 to 1 3/4 pounds Russet baking potatoes or yellow boiling potatoes, about 3 medium potatoes
- 1 teaspoon to 2 tablespoons salt
- 1 medium onion, peeled and finely diced or shredded; about 3/4 cup shredded onion
- 1 large egg
- 2 tablespoons unbleached all-purpose flour
- about 1/2 cup peanut oil or vegetable oi
Pea, Split Soup
By seamline
from Jan Horton
- 1 cup chopped yellow onions
- 2 cloves garlic, minced
- 1/8 cup good olive oil
- 1/2 teaspoon dried oregano
- 1 -1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups medium-diced carrots (3 to 4 carrots)
- 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
- 1 pound dried split green peas
- 8 cups chicken stock or water
Kale Flat Bread, Grainless
By seamline
Gluten free, flour free, grain free, sugar free, and a wonderful alternative to any flat bread you may be craving! ...
- 2 cups of packed kale
- 1/2 large onion
- 1 cup of sunflower seeds
- 1 cup of walnuts
- 1 tsp pink salt
- 2 pasture-raised eggs
- 2 tbsps of grass-fed butter/ghee or coconut oil
- 1/2 tsp of lemon juice
Bubie's Chopped Eggplant
By seamline
Bubie Freedman makes us a batch every holiday
- 1 or more eggplants--good size
- onion
- olive oil
- vinegar
- salt
- tomatoes and olives for garnish
Vegan Mushroom Make-Ahead Gravy Recipe - NYT Cooking
By seamline
https://cooking.nytimes.com/recipes/1017760-vegan-mushroom-make-ahead-gravy
- 1/2 cup extra-virgin olive oil
- 1/2 small onion, finely chopped (1/2 cup)
- 4 ounces baby portobello mushrooms, finely chopped (1 cup)
- 1/2 cup all-purpose flour
- 4 to 5 cups vegetable stock, preferably homemade, as needed
- 1 teaspoon soy sauce, more to taste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Tomato and peach salad with feta and red onion
By seamline
From Alie Kabbe. Found in USA Weekend Edition
- 1/4 cup thinly sliced red onion
- 1 pound peaches, peeled, pitted and sliced 1/2 inch thick
- 1 1/2 pounds best-quality tomatoes, such as homegrown heirlooms, of different sizes and colors, large ones diced and small ones halved
- 1 Tb. red wine vinegar
- 3 Tbs. extra-virgin olive oil
- 1 tsp. honey
- Salt and freshly ground black pepper
- 4 ounces crumbled feta cheese
- 2 Tbs. small basil leaves or torn basil leaves
Black Bean Burgers, Grillable Gluten-Free
By seamline
Drain and rinse black beans, set aside in a bowl
- 2 cups dried black beans if soaking and cooking (see crockpot method below) or 3 cups black beans (divided)
- Flax egg: 1 Tbsp. ground flaxseed + 3 Tbsp. water (mix together and set aside until it gels)
- 1/2 cup brown rice bread crumbs
- 1 carrot, grated (about ½ cup)
- 1/2 tsp. sea salt
- 1/4 tsp. each cumin, oregano, garlic powder, turmeric (or favorite spices)
Farmer’s Market Meatloaf
By seamline
Preheat the oven to 350º F
- 2 pounds ground chuck, preferably grass-fed
- 2 medium shallots, peeled
- 6 garlic scapes (looks like green onions)
- 1/2 large red bell pepper
- 8 baby carrots
- 2 large eggs
- 1 1/2 teaspoons kosher or sea salt
- 3/4 teaspoon freshly-ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Preheat the oven to 350º F.
- Peel and quarter the shallots; quarter the bell pepper half as well. Toss all of the vegetables into the food processor and pulse until they are all finely chopped.
- Combine all of the ingredients in a large mixing bowl; using your hands, mix well then transfer to a 9″ x 9″ baking dish and pat into a loaf shape.
- Bake for 1 to 1 1/4 hours or until cooked through but still moist. Allow to sit for 5 minutes before slicing and serving.
Spritz Cookies, Gluten-Free
By seamline
Celiac/Gluten FreeDecember-Janaury 2016 By Jules Shepard These fun gluten-free cookies are synonymous with the sea...
- 5 tablespoons Earth Balance buttery sticks
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract, optional
- 1 large egg
- 1 1/2 cups Jules’ Homemade All-Purpose Flour Blend
- 1/4 teaspoon sea salt
- Food coloring, optional
- Sanding sugar or gluten-free sprinkles, optional
Coconut Lemon Meltaways
By seamline
So you don’t have to actually cook these luscious Coconut Lemon Meltaways…instead you can put them in a food de...
- In a small mixing bowl combine the following:
- Step 1.
- Dry Ingredients
- 1 & 1/2 cups Almond Flour (you can make this, or buy it – however most store bought Almond flour is not raw)
- 1 & 1/2 cups dried Shredded Unsweetened Coconut (I used medium shred, but fine shred would also work well)
- 1/3 c Coconut Flour
- 2 big pinches of Salt
- Mix all of your dry ingredients together – set aside and move onto the next step.
- Step 2.
- Wet Ingredients
- 6 Tbsp Agave//or//Grade B Maple Syrup//or//Raw Organic Honey
- 4 Tbsp Lemon Juice
- 2 tsp Vanilla
- 1 Tbsp Lemon zest (Tip: Zest your Lemon before you juice it)
- Mix together all of the above ingredients…
- Step 3.
- The Thickener
- 1/4 cup AND 1 Tbsp melted Coconut Oil
- While your Mixer is on, stream in your melted Coconut Oil. Your batter will thicken fairly quickly as it mixes with the Oil and the oil cools down.