Whole Roasted Cauliflower with Indian Spices (vegan & plant-based)

Whole Roasted Cauliflower is my new favorite dinner: nutritious, delicious, gorgeous, and so low in calories and fat! This photo is from Tuesday night dinner with friends, but it is impressive enough for the centerpiece of a holiday feast.

Yet, it is also quick and easy. Though it bakes quite a while at 65 minutes, that is all hands-free time.

After removing the stem from the whole head of cauliflower–but not so much that the florets detatch–I blend 6 tablespoons hummus with sea salt and the spices of my choice.

This one was Indian so I used about 1/2 teaspoon each cardamom, coriander, curry powder, and turmeric. Then I rub the paste all over and under, place the cauliflower stem down in an oiled 8-inch gratin dish or metal baking pan for better browning, bake at 400 for 45 minutes covered, uncover, and bake for 20 minutes more.

Lastly, I top in a variety of ways. For this one, I heated together purchased onion jam (a “Burger Topper” I found at Kroger) with mango chutney I had on hand and sprinkled with finely chopped nuts, chives, and Everything Bagel Seasoning. I have also made a “yumtious” Middle Eastern iteration (see previous post).

I was a little late to the whole roasted cauliflower party, but I am making up for lost time!

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #thebloomingplatter #cauliflowerrecipes

Middle Eastern Whole Roasted Cauliflower with Tofutti Better Than Sour Cream Sauce (vegan/plant-based)

Middle Eastern Whole Roasted Cauliflower

Simple enough for a weeknight, and special enough for a holiday meal, this Middle Eastern-inspired twist on whole roasted cauliflower is a nutritious showstopper.  Though quite low in calories, the flavor is high octane and the Better Than Sour Cream Sauce contrasts beautifully with the roast’s rich golden color.  

Whole Roasted Cauliflower

1 whole medium cauliflower, rinsed, and leaves and stem removed without detaching florets

6 tablespoons garlic hummus (or whatever flavor you like)

2 teaspoons Everything Bagel Seasoning 

1/2 teaspoon smoked paprika

Optional: 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon sea salt

Topping:

Note: you may substitute seasoned breadcrumbs, but this nut mixture is special.

1/3 cup broken or small nuts (regular or smoked almonds, pecans, pine nuts, pistachios, walnuts, or a combination)

1 tablespoon fresh minced chives, cilantro, or parsley

1 tablespoon Everything Bagel Seasoning

Preheat oven to 400 degrees.  Line an 8-inch metal baking pan with parchment paper or spray with nonstick spray or vegetable oil.  Whisk together all ingredients, except cauliflower and Topping, and rub and pat generously over entire surface of cauliflower, including the bottom.  Place, stem down, in prepared pan and roast, covered with foil shiny side down, for 45 minutes.  While cauliflower roasts, place topping ingredients in food processor and pulse a few times until nuts are finely chopped and ingredients are well combined.  After 45 minutes, carefully remove foil—avoid escaping steam—spritz top lightly with oil, and roast, uncovered, for 10 minutes.  Open oven door, slide rack out, sprinkle cauliflower with topping, and roast, uncovered, for 10 more minutes.  Test for tenderness with a sharp knife at base and bake a couple more minutes if necessary.  Serve on a platter of mixed greens and pass a bowl of Better Than Sour Cream Sauce (recipe follows).

Better Than Sour Cream Sauce:

1/2 cup Tofutti (www.Tofutti.com) Better Than Sour Cream

2 tablespoons garlic hummus (or same flavor used for cauliflower rub)

Optional: pinch sea salt

Zest of 1/2 medium lemon

In small bowl, whisk together Better Than Sour Cream, hummus, and optional sea salt.  Whisk in half the zest and use the remainder as a garnish on top.

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Red Bell Not-chos (vegan & plant-based)

Yield: 1 serving

Crunchy red bell slices replace tortilla chips in this decadent-but-not version of the classic, complete with melty cheese, and you won’t miss them.

I had planned to make Apple Not-chos, but Bob thought I asked him for a red and a green bell pepper instead of apples. They sound a lot alike don’t they? At any rate, the mistake turned out to be one happy and tasty accident.

Slice 1 red bell pepper 1/4″ thick and microwave for about 30 seconds.

What happens next is up to you!

I layered on the following in a shallow bowl and microwaved for another 30-60 seconds:

-2 slices Follow Your Heart Smoked Gouda (https://followyourheart.com/)

-4 ounces cubed Tofurky Sesame-Garlic Chick’n (https://tofurky.com/what-we-make/chickn/sesame-garlic/)

1 medium yellow onion, slivered and caramelized in 1/2 cup water, 1 tablespoon Luquid Aminos, and 1 tablespoon maple syrup

-1 tablespoon Herbs & Chive Tofutti Better Than Cream Cheese (https://www.tofutti.com/)

Top with:

-1/4 cup pico de gallo

-2 tablespoons fresh cilantro leaves

Serve immediately with a fork!

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodpornvegansofinstagram #vegansoffacebook #vegansofvirginia #thebloomingplatter #vegannachos #plantbasednachos #Tofutti #followyourheart #tofurky

Grilled Cheese Sandwiches w/ Caramelized Onions & Green Apple (vegan & plant-based)

Stack it High!!

Today I share no real recipe, just a suggestion for combining components in the most luscious of grilled cheese sandwiches built on colors and flavors that complement and contrast.

“Sandwiched” between 2 pieces of a rosemary olive oil bread are slices of Tofutti’s American style cheese, griddled green apple (sliced about 1/4 inch thick), caramelized onions, and a harissa cream cheese made with about 2 or so tablespoons of Tofutti Garlic-Herb Better-Than-Ceam Cheese and about 2 teaspoons of prepared harissa. I gently heated them together for a few seconds in the microwave and whisked until smooth.

The tangy cheese slices, tart apple, sweet onions, and spicy cream cheese are the perfect foils for each other.

If you are unable to get Tofutti products where you live, their website Includes a product locator.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #thebloomingplatter #tofutti #grilledcheese #vegangrilledcheese #plantbasedgrilledcheese

Chocolate-Pear Loaf with Chai-Sour Cream Glaze–A Valentine’s Pear-ing (vegan & plant-based)

This moist and fudgy cake is winter incarnate thanks to pear puree in the batter and chai tea spices in the glaze. It is also deliciously vegan and plant-based.

Gild this lily with dried edible flowers and cinnamon sticks and it becomes Valentine’s Day incarnate, sweet-but-not-too. For every day, cinnamon sticks, star anise, and a few chopped nuts would be just right.

Find my recipe at https://www.tofutti.com/recipe-blog/tofutti-dairy-free-vegan-chocolate-loaf with a big thanks to Tofutti, who commissioned this beauty.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #thebloomingplatter #plantbasedchocolate #veganchocolate #plantbasedcake #vegancake #plantbasevalentines #veganValentines

Beer Bread in a Microwave Mug–with garlic & parmesan (vegan/plant-based)

Rustic Beer Bread in a Microwave Mug is so quick, easy, and addicting.

Beer Bread in a Microwave Mug–with garlic and parmesan (vegan & plant-based)

Yield: 1 serving per mug

I created this recipe while snowed in period it wasn’t so much that I was afraid to drive on the snow, though there was that, there was that, but I just didn’t want to splash mud and salt all over my car. I made this cute, moist, and flavorful bread with what I had on hand.  And will be making it throughout the winter… and warmer months as well.

1 tablespoon vegan butter, divided (I use Myokos)
1/2 cup flour
Pinch sea salt
Pinch garlic powder
Optional: pinch dried parsley
1 1/2 teaspoons baking powder
1/4 cup beer (I use Bud Light; identify vegan beers on Barnivore)
1 tablespoon + 1 teaspoon shredded vegan Parmesan (I like Follow Your Heart)

Optional: scant pinch freshly ground black pepper

In a microwave safe mug, melt 2 teaspoons vegan butter. Remove from microwave and swirl around sides of cup. In a small bowl or cup, stir together all dry ingredients with a fork. Make a well in center and pour in beer.  Stir with fork until completely combined. Stir in 1 tablespoon parmesan and melted butter. Spoon mixture into buttered mug and top with remaining teaspoon shredded parm and optional black pepper. Microwave for about 2 1/2 minutes at full power, checking after 2. If mixture still looks a little moist, continue for remaining 30 seconds. You may need to experiment with your microwave. Top with remaining teaspoon butter and serve immediately.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #thebloomingplatter #breadinamug #beerbread #plantbasedbread #veganbread

2-for-1: Green Pea Hummus + Mid East Chick-Spinach-Parm Soup (vegan/plant-based)

Supper Served on a Snowy Night in January

Though made from pantry staples, you and your guests would never guess. Rustic, but refined, this meal is company approved.

With a winter storm bearing down on 1/21/22, I invited a dear friend for an early dinner, as Bob was away and snow was starting about 8 p.m. in Eastern Virginia.

I had made the soup a day or so prior, but wanted something to go with. Green peas in the freezer suggested hummus and parsley in the fridge provided freshness. But with no tahini, I perused my newly purged and organized fridge (the previous Saturday’s project) and came up with white miso instead. Never going back!

The soup is simple, but special, courtesy cardamom, smoked paprika, and turmeric. Oh and plant-based parm!

Green Pea Hummus with Miso and Parsley

1 cup cooked fresh or thawed frozen green peas
1/2 cup loosely packed parsley, tender stems included
3 large cloves garlic
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon light miso
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Garnish: 1 tablespoon olive oil and 2 teaspoons Everything Bagel Seasoning
Accompaniment: bagel chips, crackers, toasts, or fresh raw vegetables

Process together all ingredients except garnishes and accompaniments, scraping down sides of bowl as necessary. Drizzle with olive oil and a sprinkle of Everything Bagel seasoning, and serve with accompaniment of your choice.

Middle Eastern Chick’n-Chickpea-Spinach-and Parm Soup

3 cups vegetable stock
1 small onion, diced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 to 3 large cloves garlic, sliced

2 tablespoons hummus (I had garlic hummus on hand)
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon turmeric
4 firmly packed cups fresh baby spinach leaves
1 cup shredded plant-based parmesan (I like Follow Your Heart)
1-15 ounce can chickpeas, rinsed and drained
8 ounces plant-based chick’n (I like Tofurky brand)

In a 2.5 to 3-quart soup pan, heat about 1/2 cup vegetable stock over medium high. Add onion, salt, and pepper, and saute until onion begins to soften. Add garlic and continue sauteeing until both garlic and onion are very soft. Add spices and stir until completely combined. Add remaining stock followed by spinach in two halves, stirring until wilted after each. Stir in parmesan, chickpeas, and plant-based chick’n, and continue stirring until cheese is melted, flavors married, and soup is heated through.


#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #thebloomingplatter #plantbasedsoup #vegansoup #greenpeahummus #MiddleEasternRecipes #pantrystaples

Savory Parmesan-Fennel Shortbread (vegan & plant-based)

Savory Parmesan-Fennel Shortbread make every hour happy!

Few things are better than these tasty rounds–buttery, tangy, and crisp-tender–with a glass of wine or non-alcoholic Proxies (pictured is “Pastiche”). Made by Acid League of teas, fruit juices, vinegars, bitters, herbs and other unexpected ingredients to pair with food, these wine alternatives have an “intoxicating” nose.

A Gift from Your Kitchen

An easy and welcome gift, the Shortbreads pack beautifully inside coffee filter-lined tins which I shared this holiday season with my freelance editors/publishers/clients and other professionals who provide service of inestimable value throughout the year.

On December 27, I contributed a dozen shortbread rounds to a happy hour for two (pictured) at the beautiful home of Angela Phillips. We also enjoyed her air fried brussels sprouts and chestnuts warmed with just a hint of olive oil.

Why Proxies?

Angela lives 8 or so miles away from us and, despite splitting the entire bottle of Proxies, I could drive home safely. These bottles really are “free of alcohol, full of complexity,” but are NOT dealcoholized–and are perfect when you want something beautiful, interesting, and exciting to sip on its own or, especially, with food, but prefer not to imbibe.

The pair of us drank the entire bottle of Pastiche, at only 75 to 100 calories total for each of us. Pastiche is a white wine alternative, made of the following: (FRUIT) Lychee, Pineapple, Peach, Gewurztraminer Grapes; (ACIDITY) Rose Vinegar; (SPICE) Pink Peppercorn, Amchur, Galangal, Clove; and (BODY) Bai Jian White Tea, Oolong Tea, Mosaic Hops. Proxies may remind you a bit of Kombucha but without the assertive fermentation and with many more layered and subtle flavor notes.

Savory Parmesan + Fennel Shortbread

Yield: approximately 4 dozen

(Note: these are also tasty without the parm.)

2 cups flour
1 tablespoon fennel seeds
1 tablespoon nutritional yeast (optional)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup Follow Your Heart or your favorite plant-based brand shredded Parmesan cheese
1/2 cup plant-based butter (I like Myokos), broken into chunks
1/2 cup olive oil (may need slightly more or less)

Place first 7 ingredients in food processor and pulse a few times to break up fennel seeds. Add parmesan and pulse a couple more times. Add butter and pulse to distribute. With motor running, drizzle in olive oil, stopping occasionally, until dough comes together, but is not sticky. It should be fairly firm, like roll-and-cut cookie dough. Form into 3 to 4 logs, approximately 1 1/4 to 1 1/2″ in diameter. Wrap in plastic wrap and chill 2 hours.

Preheat oven to 300 degrees. Line a baking sheet with Silpat or parchment paper. Slice rolls into 1/3-inch disks, place 1″ apart on baking sheet, and bake 18-20 minutes or until light golden brown. Cool on wire racks. Package in airtight containers.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #thebloomingplatter #plantbasedfoodgift #veganfoodgift #plantbasedshortbread #veganshortbread #savoryshortbread #Proxies #acidleague

Crispy Everything Bagel Brussels Sprouts (vegan & plant-based)

Crispy Everything Bagel Brussels Sprouts with, what else? A plant-based cream cheese dipping sauce with a swirl of Sriracha.

Requiring only 20 to 25 minutes hands-free cookies time, these nuggets are ready in the time it takes to walk one

12 ounces Brussels, halved
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon or so Everything Bagel Seasoning

Preheat oven to 400 degrees. Toss together above ingredients, spread into a single layer on a rimmed baking pan, cut side down, and roast for 20 to 25 minutes or until crispy and browned. Serve with barely melted plant-based cream cheese (I zap in mic), whisked and swirled with a bit of Sriracha.

#brusselssprouts #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #thebloomingplatter

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