February 12, 2015February 12, 2015 by betsy

Countdown to Valentine’s Day 2015: Day 4–Vegan Red Velvet Brownies

My Vegan Red Velvet Brownies recipe garnered over 1,000 “likes” last year on One Green Planet!

As you’ll read in the back story, my online research produced nothing that was quite what I wanted, so I set about making my own 3-layer confection with a cream cheese-like swirl. There were quite a few trials and errors—lots of errors (probably about 1,000 “licks”-ha!)–to arrive at just what I wanted. But I hope you’ll agree that I finally got it.

When you click on the link above to visit the OGP site, you’ll also notice that there was a bit of controversy from folks who didn’t read the fine print about NATURAL red food color. But, eventually, they were able to calm down and brownie on. 🙂

February 11, 2015February 10, 2015 by betsy

Coundown to Valentine’s Day 2015: Day 3–Vegan Chocolate Heart Cakes with Hazelnut & Apricot Ganache Filling and Espresso Cream Cheese Frosting

Yield: a Baker’s Half Dozen (7) Mini-Heart Cakes

I’m not sure how or why I dreamed up these particular concoctions of rich chocolate, espresso, hazelnuts and dried apricots, but I’m so glad I did! I went through a number of iterations in my mind, but these are what emerged. As delicious as they are exquisite, they are also stupid-easy. They just looks ultra-special.

As a dress rehearsal for Valentine’s Day, I created the recipe and whipped up a trial batch for Principals’ Appreciation Week a couple of weeks ago, giving the 7th one to my Pilates/Barre instructor. An A+!

Though these mini-cakes would be beautiful for a dinner party (and certainly don’t have to be heart-shaped), for my presentation needs, I simply packaged them in patterned cardboard boxes with clear peek-a-boo lids from the craft store, placing each one on an opened-out cupcake liner before carefully setting it inside the box. To transport them, I just lined up the boxes on a jelly roll pan. The generous size and low sides of the pan were perfect for moving them from home to school.

Wherever you serve yours, they are sure to be loved!

Chocolate Heart Cakes

1 cup soymilk (or your favorite non-dairy milk)

1 tablespoon apple cider vinegar

1/2 cup vegan butter

1 1/2 cups demerara sugar (or any granulated sugar)

3/4 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups all-purpose flour (I use white whole wheat for virtually everything)

Preheat oven to 325 degrees. Spray a 10 x 15″ sheet pan with nonstick cooking spray. Line with parchment paper, pressing into corners and edges, and spray again. In a small bowl, whisk vinegar into soymilk and set aside to curdle, whisking again before using. In the bowl of an electric mixer, cream butter. Add sugar and continue creaming for about 3 minutes. (When using a natural sugar like demerara, it will not fully dissolve, so expect some pleasant grittiness, but will melt during cooking.) Beat in cocoa powder, baking powder, baking soda and salt. Then, with mixer on low, beat in flour in three batches, alternating with soymilk mixture. Beat only enough to combine ingredients, scraping down sides of bowl as necessary. Transfer batter into prepared pan, distributing batter into corners and gently smoothing the top. Bake for 18-20 minute or until top of cake springs back when lightly pressed and a wooden pick inserted in the center comes out clean. Cool completely on a metal rack. Then cut out 14 heart shapes using a 2 1/2-inch cookie cutter. Mash cake scraps together to make cake balls (dip in chocolate and serve with vegan ice cream) or reserve them in a zip-lock bag or other airtight container in freezer to make crumbs for another use.

Hazelnut-Dried Apricot Ganache Filling

1 cup vegan chocolate chips (I like a darker chocolate, but use your preference)

1 tablespoon vegan butter

1/4 cup vegan sour cream

7 dried apricots, finely chopped (be sure they are moist and plump)

3/4 cup chopped toasted hazelnuts (I toast them over medium-high in a dry skillet for about 4 minutes, until fragrant; watch closely as they will burn quickly)

Melt chocolate, dip apricots for garnish (see below), and then whisk in sour cream, dried finely chopped apricots, and toasted hazelnuts.

Espresso Cream Cheese Frosting

1/4 cup vegan butter

1/4 cup vegan cream cheese

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1 tablespoon espresso powder (or instant coffee, ground to a powder in a spice grinder)

3 1/2-3 3/4 cups powdered sugar (adjust to create desired consistency)

In the bowl of an electric mixer, beat butter and cream cheese until smooth. Beat in extracts and espresso powder, followed by powdered sugar in half-cup increments. Be sure to start the mixer on low and gradually increase it so that you aren’t dusted with powdered sugar!

Chocolate Dipped Apricots with Sea Salt

7 dried apricots (moist and plump ones, but not too large)

Melted vegan chocolate (from filling recipe)

Maldon or other large flaky sea salt

Before adding sour cream to melted chocolate, dip each apricot, halfway up and set on a plate covered with parchment or waxed paper to dry. After chocolate is cool, but not completely set, sprinkle liberally with Maldon sea salt. Refrigerate until needed.

February 10, 2015February 10, 2015 by betsy

Coundown to Valentine’s Day 2015: Day 2–Vegan Peppermint and Chocolate Patties

Each day this week, I am featuring 4 of my favorite Blooming Platter Valentine’s treats from the past and one brand new one which I’ll post about mid-week, as it may require a quick trip to the grocery store.

I am always surprised when someone says they don’t care for peppermint and chocolate together, as I think it is a divine marriage of flavors, perfect for Valentine’s Day.

If you agree, you will love my Vegan Peppermint and Chocolate Patties. I created these easy and beautiful treats in 2011 to share with our beloved IB and fine arts assistant principal.

I apologize that my photography wasn’t better way back then, two cameras ago, but I think you can get the delectable idea.

February 9, 2015February 9, 2015 by betsy

Coundown to Valentine’s Day 2015: Day 1–Vegan Chocolate Truffles

Beginning today and for four of the next five days, I am going to link to some favorites from Valentine’s past on The Blooming Platter.

About mid-week, I will post my new 2015 creation to give you time to shop for the few ingredients you may not have on-hand like dried apricots, hazelnuts, and espresso powder.

First up are my beautiful Vegan Chocolate Truffles.

November 11, 2014November 23, 2014 by betsy

Countdown to Thanksgiving 2014–Dessert: Vegan Pumpkin Spice Chocolate Bundt Cake with Spiced Espresso Ganache

Our Thanksgiving tradition is in transition this year. For over 20 years, Joe’s and my families have gathered at our home in VA Beach to celebrate my favorite holiday.

Birth, death, illness, divorce, and distance–the stuff of life–altered the guest list from year to year, but essentially our culinary tradition remained intact, alternating between traditional-with-a-twist and very non-traditional thematic feasts: Cajun, Thai, American Diner, and more.

Finally, though, my parents have gotten to the age (81 and 86) where neither the drive nor the flight from MS is comfortably manageable, though my father still works part-time as an engineer and just drove them to and from Texas where my mother’s siblings live.

Last November, Mama took a spill in a Cracker Barrel parking lot in North Carolina on their way home–I told them that place was dangerous!–and they ended up in the local hospital. She was fine, if shaken, but the writing was on the wall.

So, though it made all of us a bit sad–as my mother said, “You think things will always be the same”–I suggested that we meet in New Orleans, an easy 2 1/2 hour drive from their home and a not-too-terrible flight from here. Grateful and enthusiastic, my folks booked us into the Chateau LeMoyne, a family favorite, and I made Thanksgiving dinner reservations at Broussard’s, another family favorite since childhood. Joe is game–he thinks it’s the right thing to do– if a little skeptical, as it’s not “his” city in the way that it is ours; my sister and I were weaned on The Big Easy. And, though the decision was made too late for them to be with us this year, Joe’s sisters and our niece are hoping to join us every other Thanksgiving if our NOLA tradition continues.

Wherever you will be, whoever you will be with, and for whatever reason, my sincere hope is that you will find yourself deeply grateful for life’s gifts, even if, like us, they represent a “new normal.”

As a gesture of gratitude, over the next three weeks, I will serve up three new recipes–one per week–for a perfect, if slightly non-traditional, vegan feast. And I’m starting with dessert! Enjoy this moist, richly autumnal, and complexly flavored cake. It was a hit for a friend’s recent birthday and I’ve made it again for a small dinner tomorrow night for two girlfriends. Were we going to be at home, it would certainly be on our Thanksgiving menu.

Happy Thanksgiving!

Yield: 1 10-inch bundt cake

1 cup unsweetened or plain soymilk

1 tablespoon vinegar

1 3/4 cup unbleached all purpose flour (I use white whole wheat)

1 3/4 cup turbinado sugar

3/4 cup cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon pumpkin pie spice (or 1 teaspoon cinnamon + 1/8 teaspoon ground cloves)

1/4 teaspoon salt

1/2 cup vegetable oil (I use canola)

1/2 cup maple syrup (or agave nectar)

1-15.5 ounce can pureed pumpkin (not pumpkin pie filling)

1 tablespoon vanilla

Spiced Espresso Ganach (recipe follows)

Garnish: chopped walnuts

Preheat oven to 350 degrees. Spray 10-inch bundt pan with nonstick spray and set aside. In a small cup, whisk together soymilk and vinegar and allow to curdle and thicken. Place all dry ingredients in a very large mixing bowl in the order given, and whisk to combine. Add remaining wet ingredients including soymilk mixture and whisk 50 strokes or until lumps disappear. Avoid overbeating. Transfer into prepared bundt pan and bake 1 to 1 1/4 hours or until a toothpick inserted in the center comes out clean. (65 minutes is perfect in my oven.) Allow to cool completely in pan, loosen around edges, top with serving plate, and and invert. Spoon ganache around the top of the cake, allowing some to drip down the inside and outside edges and sprinkle with walnuts.

*Spiced Espresso Ganache

1/2 cup plain non-dairy creamer (soy or coconut)

6 ounces chocolate chips

1 1/2 teaspoons instant coffee or espresso powder

1/48to 1/4 teaspoong round cinnamon (adjust to suit taste)

Heat creamer to barely bubbling. Add chocoate chips. Allow to sit a couple of minutes and then whisk together until smooth and completely combined. Whisk in instant coffee or espresso powder and cinnamon. Allow to cool until a thick pourable consistency.

*I like to double the recipe, using the whole bag of chips, and save half for another decadent purpose!

July 22, 2014January 11, 2015 by betsy

Vegan Mexican Chocolate Chip-Pumpkin Seed Cake (a veganized version of a Rick Bayless recipe)

A recipe from Rick Bayless–the iconic American chef steeped in traditional Mexican cuisine which he serves up, with a modern twist, at his Frontera Grill restaurants in Chicago and cooks up on his PBS series–inspired my vegan version (which I submitted to the Virtual Vegan Linky Potluck!).

I spotted the recipe in “Chefs’ Weeknight Dinners” in the July 2014 issue of Food and Wine while on an airplane and knew it would be one of the first new recipes I created once I got back home.

I followed his recipe and method except for the eggs and the chocolate. For the 3 eggs, I substituted 1/2 cup mashed banana, 1/4 cup unsweetened soymilk, and an additional 3/4 teaspoon baking powder. I chose banana as I’m not a powdered egg replacement fan and the banana seemed both Mexican and compatible with chocoalte. (I think pureed pumpkin would also be a nice substitute.) And for the Mexcian chocolate, finely chopped, I simply subbed vegan mini chocolate chips. I also added a teaspoon of vanilla and a smidge more confectioners’ sugar for dusting.

The recipe is a cinch to make and very earthy due to the large amount of pumpkin seeds. It calls for just over a cup of sugar, but the pumpkin seeds are roasted and salted, so this unfrosted cak is not too sweet.

The result is deliciously different without being odd. The cake has a consistency somewhat similar to a blondie with chocoalte chips. But its flavor–with the banana virtually undetectable–is all its own, so I think you’ll love adding it to your repertoire.

1 3/4 cup roasted and salted pumpkin seeds

1 cup plus 2 tablespoons turbinado sugar (any granulated sugar will work)

1/2 cup mashed banana

1/4 cup unsweetened soymilk

Optional: 1 tablespoon tequila

1 teaspoon vanilla

1/3 cup softened butter, cut into 1-inch pieces

1/3 cup white whole wheat flour (unbleached all-purpose flour would also be fine)

1 teaspoon baking powder

3 ounces vegan mini-chocolate chip (or chocolate/chocolate chips finely chopped)

2 tablespoons confecitoners’ sugar

Preheat oven to 350 degrees. Spray a 9-inch baking pan with non-stick spray. Trace around the bottom of the pan on a piece of parchment paper and cut out just inside the line. Place paper in greased pan and spray again. Sprinkle bottom with 1/2 cup pumpkin seeds and 2 tablespooons of turbinado sugar. In a food processor, pulse the remaining 1 1/4 cup pumpkin seeds with the remaining 1 cup of turbinado sugar until the mixture resembles wet sand. Add the banana, soymilk, optional tequila, vanilla, and butter, and process until smooth. Add the flour and baking powder and pulse just until incoproated. Add the chocolate and pulse until well distributed. Transfer the batter into the prepared pan, gently smoothing to make an even layer over the pumpkin seeds. Bake for about 40 to 45 minutes or until a pick inserted in the center comes out clean and edges are golden brown. Rotate the pan halfway though baking. Cool the cake in the pan on a rack for 10 minutes, then invert it onto a plate and carefully peel off the parchment paper. Dust the cake with the confectioners’ sugar and serve warm or at room temperature.

May 19, 2014May 20, 2014 by betsy

Raw Vegan Ya Ya Bars (dried plums, nuts, coconut, and melted chocolate, oh my!)

Yield: 24 squares (they are rich and dense, so I cut them smaller than usual)

If you are in need of a healthy bite for graduation parties, these are your ticket! They are non-vegan male teenager approved (and meatatarian husbands love them too)!

These bars were inspired by my inimitable yoga instructor, Angela Phillips’, scrumptious “La La Bars.” (Her nickname is La La.) I call mine Ya Ya Bars after the Ya Ya Sisterhood.

But “brothers” love them too, as noted above. Having taken the bars to enjoy as soon as my AP Art students got their portfolios assembled on May 9, I suddenly remembered that I didn’t have any pictures of them, so Bryanna snapped this photo before they were all devoured.

When Angela gifted me with the bars, I didn’t ask for the recipe. So, since I love a culinary challenge, so I just made mine up as I went along.

She uses dates in hers, but my grocery store was out. So, I substituted pitted dried plums, as I have had great success with my Vegan Plum Delicious Double Chocolate Walnut Cookies and my Vegan Chocolate-Plum Butter Mousse. Who knew those two flavors were so compatible? While I have not tried my recipe with dates, feel free to give it a whirl. My assumption is that they will taste more pecan pie-like and slightly less fruity than my dried plum variety. Very good, just different.

However you decide to make them, you are sure to love them as much as everyone else. And thank you, Angela, for the inspiration!

1 cup nuts (I used a combination of walnuts and pecans)

2 cups unsweetened flaked coconut

18 ounces pitted dried plums (make sure they are very moist in a sealed cardboard canister or bag)

9 to 10 ounces vegan chocolate chips, melted

Pinch sea salt

Line an 8- or 9-inch square pan with foil. In a food processor, finely chop nuts and coconut and transfer to a medium size bowl. Add plums to processor and pulse until finely chopped. They will tend to mash together but avoid making a puree. Transfer to bowl with nuts and coconut. Using fingers, combine well without compacting. Pour melted chocolate over the mixture along with a healthy pinch of sea salt, and continue to combine with your fingers until all ingredients are completely incorporated. Press evenly into prepared pan, cover, and refrigerate several hours or until cold. Cut into squares and serve. If you prefer, invert them onto a cutting board, remove foil, and then cut.

April 22, 2014April 22, 2014 by betsy

Vegan “Peeps” (Chocolate-Dipped Almond Paste-Stuffed Date “Birds” Complete with a Cashew Beak)–Perfect for Spring!

Yield: 8 Peeps

These “Peeps” that I created–which I think look more like Toucans!–were inspired by “Ugly Ducklings” sold at a local Mediterranean restaurant called Azar’s.

I wanted to take the store-bought ones to an Easter dinner on Sunday, but the restaurant was closed and I could find no recipe, so I decided to “wing it,” so to speak. Fortunately, the ingredients are few.

I’m so glad I did, as they are super simple and so unique! I apologize for not having them ready to share with you in advance of Easter, but they are nice for spring in general, and certainly next year!

Resting in decorative cupcake liners and tucked, along with softly colored wooden eggs, into their straw nest, they looked peepin’ adorable and were also a rave in the taste department!

They seem especially appropriate for spring, but the ingredients are pretty season-less, so enjoy all year when a festive presentation and a little decadent bite is in order.

Approximately 1/2 cup (or slightly less) almond paste (I purchase it in a can on the baking aisle of the grocery store)

16 pitted dates, opened out (be sure to use fairly moist ones)

1-9 or 10 ounce package vegan chocolate chips

8 whole roasted and lightly salted cashews

Line a baking sheet with parchment paper or Silpat. Using your fingers, mold a scant tablespoon of almond paste into an egg shape. Moisten your fingers if your paste seems dry. Then press into one of the dates, pressing another date over the top to encase the almond paste inside, forming an egg or bird body shape. Continue with all remaining dates and almond paste. Cover and refrigerate them for about a half hour. Melt chocolate in microwave in a narrow deep bowl for ease of dipping. (For 9 to 10 ounces, I have found that 1 minute on full power, a slight stir, and then 20 to 30 seconds at full power, followed by a good whisking works in my microwave.) Pierce each date-almond paste ball with a toothpick. One at a time, dip them into the chocolate, covering completely, and place on prepared baking sheet. Remove toothpicks and “patch” hole with a dab of melted chocolate if need be. Then, one at a time, dip half of each cashew into the chocolate and attach it to the top of each “body,” slightly toward one end, with the cashew “beak” curving into the body and touching at each tip–chocolate toward the center–so that it is secure. Refrigerate for a half hour or until chocolate is hardened. Arrange as desired and serve.

Note: you will have some chocolate left over, but when it gets low, it is difficult to coat the date-almond paste balls.

March 7, 2014March 7, 2014 by betsy

Blooming Platter Vegan (natural) Coca-Cola Cake with Fudgy Frosting–Reformulated!

011 Yield: 1-8 inch square sheet cake (a 9 inch pan will make a cake that is too thin)

To make a 9 x 13 inch cake, double recipe and add a few minutes onto cooking time if necessary; avoid overbaking.)

I was introduced to the original version (vegetarian) of this cake at an Oscar’s party when I lived in Nashville. It is a winner for sure, to be enjoyed in moderation for the occasional splurge…of course. 🙂

My first attempt at veganizing the recipe was quite tasty. But the new and improved version is even more so: moister and fudgier.

When this year’s Oscar’s rolled around, I found myself craving this old-school favorite. Remembering that I had decided my recipe could use a good tweak, I looked up photos of the non-vegan original online and compared them to the photo of my first iteration. Yep, just based on appearance alone, I knew I needed to do better…and I did. I’m pretty sure this one can’t be improved upon!

Note: while you are welcome to use Coca-Cola or your favorite brand of traditional root beer, you might enjoy one of the natural brands.

Ingredients

Cake:

1 cup natural sugar
1 cup unbleached all-purpose flour (I like white whole wheat)
3 tablespoons cocoa powder
1 1/2 teaspoons baking powder
1/4 cup dairy-free margarine (such as Earth Balance)
1/4 cup vegetable oil or grapeseed oil
1/2 cup Coca-Cola, root beer (not diet) or a natural cola/root beer brand
1/4 cup + 2 tablespoons dairy-free buttermilk (5 tablespoons + 2 teaspoons non-dairy milk, e.g. So Delicious Dairy Free Original Coconut Milk Beverage + 1 teaspoon apple cider vinegar whisked together to curdle)
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

Frosting:

2 1/2 cups confectioner’s sugar (plus extra, if needed, to yield the consistency you desire, but more sugar makes it lighter in color and less fudgey)
1/4 cup dairy-free margarine
3 tablespoons cocoa powder
3 tablespoons Coca-Cola, root beer (not diet) or a natural cola/root beer brand
1/2 teaspoon vanilla extract
1/2 cup coarsely chopped toasted pecans + more for garnish, optional (omit for nut-free)

Instructions

For the Cake:

Preheat oven to 350ºF and grease and lightly flour an 8 x 8-inch baking pan.
In a bowl, combine the sugar, flour, cocoa powder and baking powder.
In a 1-quart saucepan, combine the margarine and oil. Bring just to a boil and pour over dry ingredients.
Add the cola to the batter, and whisk well to combine.
Dissolve the baking soda in the vegan buttermilk and add it to the batter along with the vanilla extract. Whisk just until combined. The batter will seem a bit thin.
Pour the batter into your prepared ban and bake 25 minutes or until a wooden pick inserted in the center of the cake comes out clean; avoid overbaking.
Remove from the oven to a wire rack and frost immediately.

For the Frosting:

While the cake bakes, place the confectioner’s sugar in a medium bowl.
In a 2-quart saucepan, combine the dairy-free margarine, cocoa powder and Coca-Cola; bring just to a boil.
Pour the liquid over the sugar, and whisk to combine until smooth. Whisk in more confectioner’s sugar if necessary.
Add the vanilla extract and pecans (if using), and stir to distribute.
Spread frosting over warm cake. Garnish with pecans if desired. When cool, cut into squares and serve. Store, covered, in refrigerator.

DSCN0758 This is the previous version…see the difference?!

Vegan Recipes for Vegans and Vegetarians: The Blooming Platter in Virginia Beach, VA

A Bounty of Vegan Recipes, Tips, Links and More

Category: Vegan Chocolate Desserts