Fresh Peach Jam–Try It with a Smoked Gouda, Mushroom & Onion Quesadilla (Vegan & plant-based)

This is less of a recipe and more of a recommended–somewhat unexpected–flavor combination, which would also be tasty with a grilled cheese sammie.

A gift from one of my student’s mom’s of fresh South Carolina peaches resulted in the need to do something with the last 2 very ripe ones.

I lead a fairly busy life and I am all about unfussy, but pretty, healthy, and inspiring food these days. So I simply pitted the peaches, popped them into them into my small food processor skin and all, and blended them into a thick, pulpy jam.

That’s it. They were so sweet, with a perfect texture, that they needed nothing else. I thought about putting the jam on pancakes, but I wasn’t in the mood for that much flour.

To make the quesadilla, I simply folded a large tortilla–I like the 50 calorie high fiber variety–into quartets around 1 slice of vegan smoked guda and leftover caramelized onions and sauteed mushrooms. I browned it in a nonstick skillet, and topped it with the peach jam and a garnish of halced grape tomatoes and a slice of cucumber.

I served crispy green peas on the side and sprinkled a hint of sea salt over it all because we southerners know that salt makes fruit even sweeter and because it looks so pretty.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn#vegansofinstagram #vegansoffacebook #vegansofvirginia #veganpeachjam #veganquesadilla #plantbasedpeachjam #plantbasedquesadilla

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Black Beans & Greens in Coconut Milk (vegan & plant-based)

Yield: 2 servings (or more if served with other dishes)

This satisfying island-fusion dish is beautiful and beautifully balanced. It only serves 2 because you will want to devour it all. Note: I like the larger amount of spice.

1/2 large yellow onion, diced

2 to 3 large cloves garlic, thinly sliced

Sea salt

1 can black beans, rinsed and drained (I buy low sodium)

1 to 2 teaspoons ground coriander

1 to 2 teaspoons ground cumin

1 to 2 teaspoons smoked paprika

1/8 teaspoon ground cinnamon

1-15.5 ounce can coconut milk (I use light)

4 big handfuls baby spinach and kale leaves

1 tablespoon lime juice or something acidic (I used the brine from homemadr escabeche)

Garnishes: shredded carrots, sliced red onions, sliced green onions, halved cherry tomatoes, etc.

Accompaniments: plantain chips (I buy at Trader Joe’s)

Barely cover the bottom of a large skillet with water, bring to a simmer over medium heat, add onion, garlic, and a pinch of salt, and saute until tender, adding more water if necessary. Stir in black beans, spices, and coconut milk, and heat through, stirring. Add half of greens and stir to wilt. Follow with remaining greens. Stir in lime juice or other acid, and serve, garnished as desired, with plantain chips.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #plantbasedblackbeans #veganblackbeans #plantbasedgreens #vegangreens

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Almost Oil-Free Pie, Tart, & Pastry Dough + Savory Galette (vegan & plant-based)

I am incredibly proud of this simple, tender, tasty dough. I wanted to make a savory galette, but I didn’t want a jillion calories from the dough. The flour is not the problem; it’s the oil or shortening in most pastry.

Press-in doughs can get away with less oil–and I make a delicious one that is shared here on The Blooming Platter–but I wanted to make a galette which meant that the dough had to be pliable enough to fold over itself without cracking. My solution was to add to 1/2 cup all purpose flour the following:1 tablespoon flaxseed meal mixed with 2 tablespoons water–to make a vegan “egg” for structure–and only one tablespoon olive oil plus 1 tablespoon nondairy milk. That’s it…easy as pie. 😀

Almost Oil-Free Pastry Dough

Yield: 1 serving (easily multiplies)

1 tablespoon flaxseed meal whisked together in a small cup with 2 tablespoons water and set aside for a couple minutes

1/2 cup all purpose flour

1/2 teaspoon sea salt

1 tablespoon olive oil

1 tablespoon nondairy milk (I use soymilk)

In a medium bowl, whisk together all ingredients. Knead a few times until dough comes together in a ball. Press or roll out into a circle using the smallest amount of additional flour on pastry board and rolling pin as possible.

To make the gallette dough in the photo, I simply oiled a baking stone and pressed the dough out to the desired thickness in a rough circle, filled it, and folded the edges over the filling,, pleating them as I went.

The galette filling in the photo, if interested, is just 1/4 medium yellow onion, diced, and 2 to 3 big handfuls baby spinach sauteed in 2 tablespoons water with a little sea salt, freshly ground black pepper, and Greek seasoning. Into that, I melted 1 tablespoon vegan cream cheese. After filling and shaping the galette, I topped it with roasted strips of bell peppers and baked at 450゚ for about 12 to 13 minutes. When I removed it from the oven, I sprinkled with Everything Bagel seasoning before serving.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #plantbasedgalette #vegangalette #veganpastry #plantbasedpastry

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GF Battered & Oven-“Fried” Tofu Cubes (vegan – plant-based)

Yield: 2 dozen cubes

My crunchy oil-free batter is gluten-free because it requires no flour. That’s right: I mix GF nutritional yeast with dill pickle juice and spices before battering and baking these crispy cubes. I love my spice blend, but substitute other spices to suit your mood. Crunchy-on-the-outside and tender-on-the-inside, these nuggets are nutritious and delicious on their own, but even more mouth-watering with a dipping sauce.

16 ounces extra-firm tofu (wrap in paper towel, place on a rack over a bowl, weight–I place the carton on top with a heavy canned good inside–and drain while making batter)

1/2 cup dill pickle juice

1 cup nutritional yeast

1/2 teaspoon each of the following spices (or to taste; feel free to change proportions or substitute): celery seed, ground coriander, garlic powder, onion powder, smoked paprika, tumeric

Sea salt and freshly ground black pepper to taste

Dipping Sauce: equal parts vegan mayo and sweet chili sauce, whisked together (I use Walton Farms no-calorie mayo from Harris Teeter)

Optional garnish: sliced green onions

Preheat oven to 425 degrees. Spray baking sheet liberally with non-stick spray. In tofu carton or small bowl, whisk together dill pickle juice, nutritional yeast, and spices. Unweight and unwrap tofu and blot again with paper towel. Slice in half horizontally and then into quarters the long way and thirds the short way, making 2 tiers of 12 cubes. Working with a few cubes at a time, place in batter, turn to coat, and place about 1.5 inches apart on prepared baking sheet. Bake 20 to 25 minutes or until golden and crispy. Avoid burning around edges. Serve immediately with dipping sauce, garnished if desired.

Note: in the photo, I decorated the top of the sauce with 3 dots of Sriracha

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegantarts #plantbasedtarts #veganfriedtofu #ovenfriedtofu #plantbasedfriedtofu

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The Blooming Best Tempura-Battered Fried Artichoke Hearts (vegan & plant-based)

Yield: approximately artichoke heart quarters

Sometimes weeks go by without our enjoying anything from the fryer. But I am a pretty clean eater, so when the craving does strike, usually once a week, I indulge.

What makes these tempura battered artichoke heart quarters “the blooming best” is the seasoning in the batter, which can be changed up a multitude of ways to suit your fancy. I started to use Zataar and Greek seasoning with a lemon-aioli dipping sauce, but changed my mind when Bob got out the Sweet Chili Sauce for his shrimp tacos.

The key to batter that sticks is very dry, not just drained, quartered artichoke hearts. Making sure they are quarteted insures lots of surface area and the best batter-to-choke ratio. Other than that, there are no tricks other than a well-seasoned–but not over-seasoned–batter and hot, clean oil.

They are nice served with a vinegary cucumber, red onion, and fresh mint or basil salad to cteate a little balance by virtue of the acidic, herby sweetness.

1-15.5 ounce can artichoke heart quarters, rinsed, drained in a strainer, then on a plate with paper towel, changing it when soaked, for about 40 minutes

1/2 cup flour

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon sea salt

1/8 teaspoon smoked paprika

1/2 cup vegan beer (find a list at Barnivore)

Dipping Sauce (recipe follows)

Heat oil to 375 degrees in deep fryer or large cast iron skillet. In a medium bowl, whisk together flour, seasonings, and beer to make a smooth batter. Dip about 5 artichoke hearts into batter, one at a time, and place directly into hot oil. Cook 2 or 3 minutes or until golden brown. Drain on paper towel and repeat with remaining hearts. Serve right away with dipping sauce.

Dipping Sauce

2 tablespoons vegan mayo (I use a prepared no- calorie mayo or my Blooming Platter Mayo at 10-calories/tablespoon)

1 tablespoon ketchup

1 tablespoon sweet chili sauce

In a small bowl, whisk together all ingredients, taste, and adjust as desired.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #PlantBasedFoodPorn #friedartichokeheart #tempura

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Baked Mediterranean “Cheese” Appetizer Two Ways with Eggplant Crostini (vegan and plant-based)

Yield: approximately 6 to 8 appetizer servings

This may be one of the tastiest, lightest, and healthiest throw-together appetizers ever.

When ee invited a friend over tonight at the last minute for an outdoor socially- distanced happy hour, I realized I had nothing to serve her other than some green grapes and cherry tomatoes that I had previously roasted.

But I also had some extra firm tofu on hand and thought I could make two kinds of baked Mediterranean “cheese,” topping one with the roasted green grapes and one with the roasted cherry tomatoes and kalamata olives.

But then I had nothing to serve these “cheeses” on. Our friend asked what she could bring and I initially said bread or crackers and then retracted that because I remembered I had an eggplant and thought roasted slices of it would make a perfect crostini base. Indeed!

If you prefer more of a spread, just process the tofu in the food processor before dividing it. For that matter, if you prefer other flavors, mix in spices and herbs and top these “cheeses” anyway you choose. Roasted garlic and sun-dried tomatoes, along with perhaps some pine nuts, sound especially delicious to me.

Baked Mediterranean “Cheese” Appetizer Two Ways with Eggplant Crostini

14 to 16 ounces extra firm tofu
2 very large clothes garlic, minced
2 teaspoons olive oil
1/2 teaspoon Zataar
1/2 teaspoon Greek seasoning
1 teaspoon kalamata olive juice
Sea salt and freshly ground pepper to taste
1/2 teaspoon Everything Bagel Seasoning
Approximately 12 roasted green grapes (I spray them lightly with non-stick cooking spray–though you may use olive oil–season with salt and pepper, and roast in one layer on a baking sheet at 400° for 20 to 25 minutes)
Approximately 12 roasted cherry tomatoes (roasted as above only with sprigs of whole thyme laid over the top)
Approximately 8 kalamata olives
Accompaniment: roasted or grilled eggplant slices (directions follow), crusty bread, or crackers

Preheat oven to 400°. Oil 2 approximately 6-inch oven safe dishes. Crumble half of tofu into one and half into the other. Add one minced garlic clove to each bowl followed by 1 teaspoon each olive oil. Into one of the bowls, add Zataar, and into the other add Greek seasoning along with kalamata olive juice. Season both with sea salt and black pepper. Top the Zataar flavored “cheese” with roasted green grapes and sprinkle with Everything Bagel Seasoning. Top the Greek- flavored “cheese” with the roasted tomatoes and thyme sprigs. Baked for approximately 20 minutes or until heated through. Serve on roasted or grilled eggplant slices, crusty bread, or crackers.

Roasted Eggplant Crostini

Wash a 6 or so inch eggplant, trim off ends, halve lengthwise, and slice into 1/2-in thick slices. Place slices on baking sheet sprayed with non-stick spray and lightly spray tops. (You may use olive oil if you prefer.) Season with sea salt and roast for approximately 20 to 25 minutes.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegancheese #veganappetizer #plantbasedappetizer #veganmediterranean #plantbasedmediterranean

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Gochujang Potato Salad (vegan & plant-based)

Yield: 4 to 6 main dish servings

You will want this sweet-spicy-salty-savory Korean-inspired potato salad over and over with one caveat: only if you don’t use a bland white potato. 

When I first developed this recipe, I used cute baby white potatoes.  But they simply didn’t bring enough to this flavorful party.  After that, it was Yukon golds or sweet potatoes.  Perfection!

If you prefer not to use seitan, add another half-pound potatoes.  Add if you are calorie counting, substitute cauliflower florets for all.

For a fun, over-the-top serving suggestion, rim martini glasses with Gochujang and roll in finely chopped peanuts.  Note that I was starving and didn’t chop the nuts finely, but it would look more professional if I had.

1.5 pounds Yukon gold or sweet potatoes, cubed (you may substitute cauliflower florets)
1 medium red onion, diced (approximately 1/2 cup or more)
1 tablespoon rice wine vinegar
1/3 to 1/2 cup vegan mayo
1 tablespoon gochujang
1 tablespoon sweet pickle relish
1 teaspoon grated ginger (I use the paste in a squeeze bottle)
1 teaspoon sesame oil
1-2 cloves minced garlic
1 orange bell pepper, diced (may substitute red or yellow)
2 green onions, thinly sliced on diagonal
8 ounces flavorful seitan (I use Tofurky Sesame-Garlic)
Sea salt to taste
Freshly ground black pepper to taste
Garnishes: lightly roasted and salted peanuts, diagonally sliced green onion, and Everything Bagel Seasoning (or black and white sesame seeds)

Place potatoes in a medium pot and cover with salted water to 1-inch above potatoes. Bring water to a boil, reduce to a simmer, and cook about 8 minutes, partially covered.  Potatoes should be fork tender. 

Meanwhile, place red onion and vinegar in a medium bowl and set aside. In a small bowl, combine mayonnaise, gochujang, relish, ginger, garlic, and sesame oil, and refrigerate.

When the potatoes are cooked, drain and add to bowl with onion and vinegar.  Gently toss well to coat.  Cool for 30 to 45 minutes until barely warm. Stir in bell pepper, green onions, and seitan. Spoon mayonnaise mixture over, and toss gently to coat.  Season to taste with salt and pepper. Serve, garnished with peanuts, green onions, and Everything Bagel Seasoning.  Or refrigerate, covered, for several hours, then garnish and serve.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganbread #plantbasedbread #Gochujangpotatosalad

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Black and White Chocolate Chip & Macadamia Nut Chickpea Blondies (vegan & plant-based)

Yield: 9 to 16 bars

These devastating bars were inspired by the classic combination of white chocolate chips and macadamia nut cookies. But I had some chocolate chips on hand, both of them the miniature variety, so I added those too.

My recipe calls for pecan butter, though you can substitute whatever nut butter you choose. Pecan butter is, hands down, my absolute favorite for baking. It may have to do with being a southern girl, but I think it had more to do with the outrageously rich and delicious flavor.

Note that, like mini nut butters, the pecan variety comes with a layer of oil on the top. I processed it in the food processor and put what I didn’t need back into the jar so that I didn’t have to waste time trying to stir it together.

You may find the optional addition of a half teaspoon of apple cider vinegar to be strange. But, trust me, it really balanced the flavors. I’m not sure why, but when I tasted the dough, It cried out for just the barest hint of apple cider vinegar. I hesitated to add it because it seemed odd and I have never seen it in another recipe, but it was perfect.

Please be aware that these bars do not hold together when warm. They are delicious if you want to crumble them over vegan ice cream for a sundae, but don’t think the recipe has failed. I have not completely cooled the bars in the pan at room temperature and that might be enough. Rather, since I knew that I wanted nice neat cuts, I refrigerated them overnight in the pan, covered. That worked beautifully and the slight chill did not negatively affect their flavor.

Black and White Chocolate and Macadamia Nut Chickpea Blondies (vegan & plant-based)

Yield: 9-16 bars

1-15.5 oz can chickpeas, rinsed and drained
1/2 cup pecan butter (you may substitute any nut butter)
1/3 cup brown sugar or maple syrup
1/2 tsp sea salt
1/4 cup baking powder
1/4 cup baking soda
Optional: 1/2 tsp apple cider vinegar
1/3 cup vegan white chocolate chips

1/3 cup vegan chocolate chips
1/3 cup chopped macadamia nuts
2 tablespoons vegan white chocolate chips
2 tablespoons vegan chocolate chips
2 tablespoons chopped macadamia nuts

optional: course sea salt

Preheat oven to 350°. Oil an 8-in square pan, line with parchment paper, and re-spray. Place all ingredients except white and dark chocolate chips and Macadamia nuts in food processor. Process until very smooth. Transfer to medium bowl and fold in 1/3 cup each chips and nuts. Spread evenly into prepared pan. Sprinkle remaining two tablespoons each of chips and nuts over the top, pressing gently into the surface. If desired, sprinkle with a small amount of coarse sea salt. Bake for 25 minutes. Cool on wire rack. Refrigerate covered. Slice and serve.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganblondies #plantbasedblondies #whitechocolatechipandmacadamianut

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Tahini-Zataar Tarts with Zataar-Sunflower Press-In Crusts (vegan & plant-based)

Zataar Tarts or Zataarts!

Yield: 4-5″ tarts

These delicious and simple to prepare tarts have some surprising ingredients. From Tahiti oil and Prosecco in place of ice water in the crust to kalamata olive juice in the filling, they are marvels of flavor and texture. No one will have any idea how quickly they go together.

4 Tahini-Zataar Tart Crusts (recipe follows)
1/2 cup cup of your favorite white creamy base (I use my mayo, which is processed tofu, lemon juice or vinegar, garlic and onion powder, and both sea and black salt; but vegan cream cheese, soaked and processed cashews, etc. will work great as long as it is creamy and has some body)
1 tablespoon softened tahini
Optional: 1 teaspoon or more kalamata olive juice
1/2 cup shredded vegan mozzarella
1/2 cup shredded vegan Parmesan

2 thinly sliced green onions, that’s green and white parts
1/2 teaspoon Zataar, or more to taste
1/2 teaspoon Greek seasoning
Pinch sea salt, if needed
2 halved cherry tomatoes
8 pitted kalamata olives, halved
16 roasted broccoli florets, quartered artichoke hearts, or whatever you like
Everything Bagel Seasoning

In a medium bowl, combine all ingredients, except olives, vegetables, and Everything Bagel Seasoning with a fork and divide among tart crusts, spreading gently to edges. Top with olives and vegetables in a decorative pattern, sprinkle with Everything Bagel Seasoning, and bake in 400 degree oven for 10 to 12 minutes. Serve as soon as they are cool enough to remove from the tart pans.

Tahini-Zataar Press-In Crust
3/4 cup flour
2 tablespoons roasted and lightly salted sunflower seeds
1 teaspoon sugar
1/2 teaspoon Zataar or to taste
2 tablespoons vegetable oil
1 tablespoon Tahini oil (floats at top of jar) or another tablespoon vegetable oil
2 tablespoons Prosecco or ice water
2 or more tablespoons unsweetened soymilk as needed

Preheat oven to 400 degrees. In medium bowl, combine dry ingredients. Make a well in center, add wet ingredients, and blend with fork and/or fingers until crumbly. A little pressed together in your fingers should hold together. Divide among 4-5″ tart pans and press evenly on bottom and sides. Flour fingers if necessary to prevent sticking. Dock or prick bottom and sides and bake 10-12 minutes or until barely golden brown. Leave oven on while you prepare filling.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansavorytarts #plantbasedsavorytarts #veganzataartarts #plantbasedzataartarts

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