June 18, 2021June 19, 2021 by betsy

Best, Lightest Cauliflower Gnocchi (vegan & plant-based)

I think I have perfected the lightest, tastiest, and most lovely textured gnocchi with only 1/4 cup flour and 1 tablespoon cornstarch. All the rest is pureed cauli and spices.

Gnocchi Dough:

8 ounces riced, cooked cauliflower, pureed in food processor, and chilled until cold (I steam in bag in microwave), about 3/4 cup

1/4 cup flour

1 tablespoon cornstarch

1/4 to 1/2 teaspoon sea salt

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon ground black pepper

Optional: 1 tablespoon olive oil

Bring a medium saucepan filled with salted water to a simmer. Meanwhile, blend all ingredients together with a fork in medium bowl. On cutting board, roll one-fourth of dough at a time into a rope, 3/4-inch in diameter. Slice into 1-inch pieces for a total of 12 to 14. Add to simmering water and cook until gnocchi float. While gnocchi cook, heat olive oil or nonstick spray in skillet, preferably nonstick, over medium heat. Remove gnocchi with a slotted spoon to skillet and cook a couple of minutes on each side or until golden brown.

Serve as desired, 6 to 7 per person. I like to place the gnocchi over a bed of lightly sauteed baby spinach with dabs of fruit chutney, foraged blackberries, pistachios or pine nuts, and a few grates of vegan mozzarella, or with sauteed fresh green peas, diced shallot, sliced garlic, white wine, and lemon zest.

#vegan #plantbased #veganrecipes #veganfoodshare #veganfoodporn #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodpornvegansofinstagram #vegansoffacebook #vegansofvirginia #vegangnocchi #plantbasedgnocchi #vegancauliflower #plantbasedcauliflower

July 12, 2020July 14, 2020 by betsy

Baked Butternut Wonton Ravioli with Miso Butter Sage Sauce (vegan and plant-based)

Yield: 2 appetizer servings or 1 main dish serving (easily multiplies)

To say I am obsessed with no soya brand wonton wrappers would be an understatement. I love them for fried ravioli, fried wontons, and now baked ravioli.

But as much as I love them, I may love my miso butter sauce even better!

6 wonton wrappers

3 tablespoons cooked filling (I used a mixture of mashed butternut squash, caramelized onion, sliced green onions, shredded mozzarella, and minced garlic)

2 tablespoons vegan butter

2 tablespoons yellow miso

1 tablespoon sliced green onion

1/2 cup vegan dry white wine

8 small leaves fresh sage

Garnish: Fresh sprigs sage

Preheat oven to 350 degrees. On a small baking sheet, lay out the wonton wrappers. One at a time, wet edges by dipping your finger in a cup of water and running around the edge. Place one and a half teaspoons filling in the center, full dough over, and seal edges. Repeat with remaining filling and wonton wrappers. Sprit slightly with non-stick spray or oil and fake for 10 minutes or until golden brown.

While ravioli bakes, make sauce. In a skillet over medium heat, whisk together all ingredients. Simmer to heat through. When wontons are baked, remove from oven, plate, and pour sauce over. Garnish and serve immediately.

#veganwontonravioli #plantbasedwontonravioli vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

June 21, 2020June 23, 2020 by betsy

Creamy Lemony Riced Cauliflower Risotto (low-calorie, vegan & plant-based)

Yield: serves four as a side dish, two as a main dish

I love anything creamy, particularly if it also has a little bit of texture and layers of flavor. But I am quite a calorie counter and avid exerciser, so the wide availability of riced cauliflower and the fairly new availability in our area of Silk brand half-and-half inspired this dish. That and a powerful appetite on this Father’s Day Sunday at midday. This dish is filling, but light and bright, quick, easy, and so pretty,. Just perfection.

2 cups water, divided

1 small onion finely chopped

1 vegetable bouillon cube or 1 teaspoon vegetable base

1 bulb roasted garlic or two to three cloves raw garlic, minced

10 ounces riced cauliflower

Zest of 1 small lemon

1/4 cup Silk brand vegan unsweetened half-and-half (Ripple brand is nice too, but if you can’t find either or another brand of unsweetened vegan half and half, use coconut milk)

1/4 cup shredded vegan mozzarella

2 tablespoons vegan Parmesan

Garnishes: minced parsley, slivered almonds, toasted or not, a few nutritional yeast flakes or vegan parmesan shreds, fresh lemon slices, wedges, or more zest (in the photo, I used nutritional yeast flakes, parsley, and toasted slivered almonds)

In a large iron skillet over medium-high, bring 1/2 cup water to a simmer, add onion, and sauté/simmer until virtually all water is evaporated. Add remaining water, bouillon cube, garlic, and cauliflower, and simmer, stirring frequently, until virtually all of water is once again evaporated. Add remaining ingredients, lower heat if necessary, and stir until cheeses are melted and all ingredients are fully incorporated. Serve immediately topped with the garnishes of your choice.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganrisotto #plantbasedrisotto

September 5, 2018September 16, 2018 by betsy

Vegan Cauliflower – Oat Pizza Crust
no pre-cooking of cauliflower required, unlike virtually all other recipes

Eureeeeeeka!

My Vegan Cauliflower-Oat Pizza Crust retest was a success…the slices now hold up with no precooking of cauliflower, like virtually all other recipes!

This success makes me ridiculously happy after my failed attempt last night. I hate to be thwarted. The keys? Slightly thicker crust and optimal cooking times.

Blooming Vegan Cauliflower-Oat Pizza Crust
(only 200 calories for entire crust)

2 1/2 cups cauliflower florets
1/2 cup old fashioned oats
2 tablespoons flax seed meal or ground chia seed
1/4 to 1/2 teaspoon garlic powder
Sea salt to taste

Preheat oven to 450 degrees. Spray baking stone very well with nonstick baking spray. Process ingredients in a food processor until the consistency of slightly course cookie dough. Press into a disk 1/2-inch thick (no thinner) on pizza stone. It should be about 8 inches in diameter. Bake 20 minutes. Carefully flip and bake 5-6 minutes more. Top as desired–but avoid thick heavy toppings if you plan to lift the pizza slices by hand–and bake another 5 minutes. Cool 3-5 minutes, slice and serve.

Note about flipping: I used one of those plastic cookie flipping devices that slides under a batch of cookies, as it will slide under the whole crust. They are inexpensive, but if you don’t have one and don’t want to purchase one, perhaps bake the crust on oiled foil over a baking sheet and then carefully flip onto oiled baking sheet.

#vegan#veganrecipes#veganfood#veganfoodshare#veganfoodporn#plantbased#plantbasedrecipes#plantbasedfood#plantbasedfoodshare#plantbasedfoodporn

November 19, 2017November 19, 2017 by betsy

Countdown to Your Best Vegan Thanksgiving
Five Dishes Everyone at Your Table Will Be Thankful For

Thanksgiving is my favorite time of year to be vegan. Though I am thankful every day that I chose many years ago to live more compassionately, it is during this season that I celebrate my favorite tastes and textures…and share them with you.

The mouthwatering menu I have selected for you features two entrée-like dishes, both meals in themselves because of the balance of ingredients: greens, grains, veggies and more. So delightfully pretty, filling, and creamy are these dishes that the only side dish I recommend is a fresh bright salad that sounds some special autumnal notes in the form of dried fruits and smoked nuts. All that remains to round out this bountiful fall feast is my late mother’s Double Cornfingers which I recommend serving in place of stuffing. For dessert, I offer a recipe I developed for Tofutti a few years back that is a perennial favorite. These pumpkin cheesecake bars with their streusel topping are super quick and easy but doesn’t look like it, especially when sliced and served on frilly paper doilies.

Each item listed in the menu below is linked to its recipe, and following the menu are captioned photos that will help you envision how your beautiful table will look as everyone gathers around with gratitude.

Speaking of gratitude, I am so grateful for all of you who make my platter bloom throughout the year. With nurturing wishes to you and yours during this holiday season and always.

~Betsy DiJulio

Blooming Platter Vegan Thanksgiving Menu 2017

Butternut Squash Lasagna (with Smokey Marinara Sauce and Kale Pesto)

Acorn Squash Stuffed with Creamy Rice and Greens Stovetop Casserole

Kale Salad with Pomegranate Balsamic Figs and Dates Topped with Smoked Almonds

Sallie’s Double Corn Fingers

3-Layer Oatmeal Pumpkin Streusel Bars

Vegan Acorn Squash Stuffed with Creamy Rice and Greens Stovetop Casserole

Kale-Salad-with-Pomegranate-Balsamic-Marinated-Figs-and-Dates-Topped-with-Smoked-Almonds1 — Vegan Kale Salad with Pomegranate Balsamic Marinated Figs and Dates Topped with Smoked Almonds

Vegan 3-Layer Oatmeal Pumpkin Streusel Bars

February 19, 2017February 19, 2017 by betsy

Vegan Chex Mix Italiano

I just can’t stop. This is Chex Mix # 6 of 2017 and it is only February.

I gifted it to a couple who took me to dinner last night, as Bob had had to work late on a major project. Dear friends and gourmet vegan cooks, Juan and Barbara Gelpi, wanted to introduce me to Ethiopian food at a small, charming cafe in VA Beach called Mesob. (A mesob is a a large colorful woven basket with a tall pointed lid and hole in the center; people sit around a mesob at mealtime with the food on a gebeta or large platter in the center.)

The Gelpis were veterans, but it was a new experience for me. I discovered that I would eat just about anything scooped up in Injeri–so unbelievably bubbly and spongy–and will go back many times.

In the meantime, I will keep making one delicious batch of Chex Mix after another and sharing it with you, though warm weather is coming and I will probably curtail my experiments for the spring and summer.

After last night’s Ethiopian immersion experience, you can expect a berbere spiced batch. For now, please enjoy my Chex Mix Italiano.

3/4 cup vegan butter

1/4 cup vegan basil pesto

1/4 cup vegan artichoike tapenade or pesto

5 cups wheat Chex Mix

4 cups Cheerios

1 1/2 cups Marcona almonds

1 1/2 cups veggie sticks

1 cup small rosemary and sea salt crackers (use any brand you love; mine came from Whole Foods)

1/3 cup pine nuts

Sea salt and black pepper to taste

Optional: red pepper flakes to taste (for a little bit of heat)

Preheat oven to 250 degrees. Place butter in large roasting pan, slide into oven, and allow butter to melt. Stir in both pestos or pesto and tapenade. Then stir in remaining ingredients, one at a time, in order, to coat evenly with butter mixture. Roast for 1 hour, stirring well up from the bottom every 15 minutes. Remove pan from oven, allow to cool, and package mix in airtight containers.

November 11, 2015 by betsy

Vegan Creamy Italian White Bean and Spinach Dip

This luscious-but-healthy dip with sea salt pita chips was a hit at a recent wine tasting (for my husbands posthumous 57th birthday party, as he, sadly, didn’t quite make it). Afterwards, the leftovers were scrumptious as a quesadilla filling. I topped those golden beauties with vegan sour cream, shredded purple cabbage and carrots, and fresh cilantro leaves.

8 ounces vegan cream cheese

1/2 cup vegan mayonnaise

2-15 ounce cans cannelini beans, rinsed and drained

Approximately 1 cup sauteed spinach, coarsely chopped

1/2-1 teaspoon dried oregano (or 1 tablespoon fresh, minced)

1/2-1 teaspoon rubbed sage

Zest of 1/2 lemon (good without; better with)

1/4 teaspoon garlic powder

Sea salt to taste

Accompaniment: pita chips or other crackers

Mash together vegan cream cheese and mayonnasie until well combine. Add beans and coarsely mash. Add all remaining ingredients and stir together until well combined. Serve chilled with your favorite chip or cracker or use as a filling for quesadillas or enchiladas.

December 20, 2014December 21, 2014 by betsy

Vegan Focaccia with Red Grapes, Roasted Acorn Squash, and Kale Pesto

Focaccia with Red Grapes, Acorn Squash, and Kale Pesto--Slices

You can top this focaccia with anything, but I have to say that my combination of red grapes, roasted acorn squash and kale pesto is a keeper. And it’s so pretty for Christmas.

The simple focaccia dough recipe is only slightly adpated from one in a culinary magazine that I cut out years ago, but failed to credit. Sorry! My only change was to add a little bit of olive oil and to correct the number of ounces in the yeast package. The recipe calls for 2 1/2 teaspoons of yeast, but that is a 3/4 ounce package, not a 1/4 ounce package. Details, details!

3/4 cup warm water (105 to 115 degrees F.)

3/4 ounce (2 1/2 teaspoons) package fast-acting yeast (like Rapid Rise)

1/2 teaspoon turbinado sugar

2 cups unbleached all-purpose flour (I use white whole wheat)

1 teaspoon sea salt + more for sprinkling

1 tablespoon olive oil + more for drizzling

Red grapes, halved (in amount you choose to space about 1 inch apart)

Roasted acorn squash, cut in thin slices (enough to alternate with grapes)

2 teaspoons chopped fresh rosemary leaves

Kale pesto (use your favorite or one of mine)–amounts may vary– brought to room temperature

Lightly oil a 13 x 9 inch baking pan. In a large bowl, stir together water, yeast, and sugar and let stand until foamy or about 5 minutes. Gradually stir in 2 teaspoons olive oil followed by flour and salt to form a soft dough. On a lightly floured work surface, knead dough with floured hands for about 5 minutes, or until smooth and elastic. Shape into a ball, rub with remaining teaspoon of olive oil, and invert bowl over the top. Allow to rest for 10 minutes. Then, roll out dough into a 13 x 9 inch rectangle and transfer to baking pan, pressing gently into corners. Let dough rise, covered loosely with plastic wrap, in a warm place for about 30 minutes or until doubled in bulk. Preheat oven to 450 degrees. Arrange grape halves and acorn squash in an attractive design over the top, drizzle with olive oil, sprinkle with sea salt, and bake in center of oven for 20 minutes or until golden brown. Cool focaccia in pan on a metal rack. Dot with pesto, slice, and serve.

September 9, 2014September 6, 2014 by betsy

Layered Vegan Eggplant Tart with Roasted Red Pepper Sauce

Eggplant and Roasted Red Pepper Tarts--3

Yield: 6-4.5 inch tarts

Our farmer’s market still has local eggplant, and I hope yours does, because you will not want to wait until next summer to savor these simply beautiful and delicious tarts. They were another of my contributions to our annual Julia Child Birthday Bash in August. Everyone loved them and I’m sure Julia herself would have approved!

The recipe is one I adapted from TheFoodDiaries.com. It calls for either spreading the cooked shells with mustard or pesto. I didn’t read it carefully and used both and LOVED it: Different, but subtle, and not weird at all. The mustard provides a nice little unexpected zing. I hope you agree!

1 recipe Press-In Tart crust (recipe follows)

1 recipe Roasted Red Pepper Sauce (recipe Follows)

1 approximately 12-inch long Japanese eggplant, cut into 24 1/4-inch slices, oiled and baked on an oiled baking sheet at 400 degrees for about 10 minutes or until softened

2 tablespoons Dijon or stone-ground mustard

2 generous tablespoons vegan pesto (homemade, preferred)

Pinch sea salt

Freshly ground black pepper

Garnish: 6 sprigs fresh basil

To assemble, spread each cooked tart crust with 1 teaspoon mustard followed by 1 teaspoon pesto and 1/12 of the sauce. Arrange about 4 slices of baked eggplant on top of the sauce, add a pinch sea salt, and then top with another 1/12 of sauce, allowing eggplant to show around the edges. Sprinkle with just a hint of salt and pepper and bake for 15 minutes. Remove to wire rack to cool enough to remove sides of tart pans without burning yourself and serve warm. Or, allow the tarts to cool completely, remove sides, and serve room temperature. Garnish with fresh basil sprigs.

Press-In Tart Crust:

Ever since I found this recipe at www.steptalk.org, it has been my go-to crust for everything! It is so easy, never-fail, requires no rolling, and is quite flavorful.

2 cups flour (unbleached all-purpose, white whole wheat, or whole wheat)

1 1/4 teaspoon salt

3 teaspoons sugar

1 cup plus 2 tablespoons cup canola oil

3 tablespoons unsweetened soymilk

Preheat oven to 400 degrees. In a medium bowl, whisk together dry ingredients. Make a well in the center, and pour in oil and soymilk. Whisk together just until combined. Divide dough evenly among six 5-inch tart shells with removable bottoms, and press evenly onto bottom and around edges. I like to break the dough into pieces and distribute it around the bottom of the tart pan so that maintaining an even crust is much easier. Use a drinking glass to assest with the pressing if desired. Bake 10-12 minutes and remove to a wire rack. While tart shells bake, make sauce.

Roasted Red Pepper Sauce

2 large red bell peppers, halved lengthwise, stemmed, seeded, broiled until charred, and skin removed

1 tablespoon olive oil

1 medium red onion, diced

Sea salt

1 large clove garlic, minced

1 tablespoon balsamic vinegar

Heat olive oil in a large cast iron skillet over medium-high. Add onion and a pinch of sea salt and sauté about 3 minutes, stirring frequently, until softened. Add garlic and sauté, stirring, for about 1 minute. Place peppers, onion mixture, and balsamic mixture in the bowl of a food process, and process until fairly smooth. Check for salt and adjust if necessary.