July 5, 2026July 5, 2026 by betsy

gluten-free)

Yield: 6 to 8 servings

What desperation becomes inspiration:

With roasted veggies at the ready and really hungry after a 90-minute road trip, I wanted to make another savory tart, but was out of tofu or hummus or anything with which to make a filling.

Or so I thought…

Then, I remembered I had riced cauliflower on the freezer, so I microwaved it according to the package directions and stirred in 1/4 cup each vegan sour cream and shredded parm. Wow! It may be my new favorite!

As with the previous version, you can top it with virtually whatever looks beautiful and is in season. I opt for contrasting shapes, sizes, and colors.

Summer Savory Vegetable Tart with Press-In Crust (vegan/plant-based/gluten-free)

Holding it all together is the beautiful, flavoral crust, which presses into your tart pan in a flash. No rolling and maneuvering a temperamental dough. And since I think a crust should taste just as good as the filling, mine is subtly savory. It is also tender but sturdy…the best of all worlds.

Savory Vegetable Tart with Creamy Cauliflower Filling and Press-In Crust (vegan/plant-based/gluten-free)

Yield: 6-8 servings

Press-In Crust (recipe follows)
12 ounces frozen riced cauliflower
1/4 cup vegan sour cream or cream cheese
1/4 cup shredded vegan parmesan (I like Follow Your Heart)
Optional:
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground pepper
Toppings:
Lightly roasted vegetable slices [blot with paper towel, brush or spray lightly with olive oil, sprinkle with salt, and roast on a sheet pan at 400-425 degrees for 8-10 minutes (in the photo, I used yellow squash, orange bell pepper, zucchini, sliced about 1/4″ thick)]
1/4-inch thick slices red onion
Halved grape tomatoes (I bought tri-color that were locally grown)
Olive halves, slices, and/or small dollops olive paste/tapenade (black or green)
Walnut halves or pieces (or other nuts/seeds)
Approximately 2 teaspoons olive oil
Approximately 2 teaspoons minced fresh basil or parsley.

Prepare crust according to directions below. Leave oven on. In microwave safe bowl, cook cauliflower according to package directions. Stir in sour cream or cream cheese until melted. Stir in parmesan until evenly distributed. Spread filling evenly in baked crust and gently smooth top. Arrange toppings over filling. I often prefer an organic, irregular design for a more rustic appearance, but symmetrical is pretty, too. Drizzle with olive oil. Bake about 20 minutes or until slightly firm. Sprinkle, if desired, with minced basil or parsley. Serve warm or at room temperature.

Press-In Crust:

2 cups gluten-free 1:1 baking mix (if not gf, you can use all-purpose flour)
Optional: 2 tablespoons chia seeds
1 tablespoon Everything Bagel Seasoning (or sub 1/2 teaspoon garlic powder,
1/2 teaspoon onion powder, and
1 1/2 teaspoon sea salt or to taste)
1/2 teaspoon black pepper
8 tablespoons vegetable oil
8 tablespoons non-dairy milk

Preheat oven to 350°. In a medium bowl, stir all ingredients together with a fork to create a soft but not sticky dough. Drizzle in additional oil/non-dairy milk if necessary. Crumble over bottom of an 8-inch tart pan and press evenly onto bottom and sides, using the floured bottom of a glass to help press if desired. Place tart pan on a baking sheet and bake 15 minutes or until lightly golden brown. Remove from oven.

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June 28, 2026June 28, 2026 by betsy

Summer Savory Vegetable Tart with Press-In Crust (vegan/plant-based/gluten-free)

Summer Savory Vegetable Tart with Press-In Crust (vegan/plant-based/gluten-free)

Yield: 6 to 8 servings

I’m not sure I have ever made a prettier entree. But this vegan and plant-based beauty is also simple, so you can treat yourself on the regular.

And, although I am not gluten-free, some friends are. So, for the crust, I often choose 1:1 gf baking mix. Plus, for some baked goods like this crust, I often prefer its ever-so-slightly sandy texture. But it works just as well with all-purpose flour.

Speaking of the crust, it presses into your tart pan in a flash. No rolling and maneuvering a temperamental dough. And, I think a crust should taste as good as the filling, so mine is subtly savory. It is also tender, but sturdy…the best of all worlds.

The tofu-based filling is light, lovely, and infused with fresh raw spinach for summery color and additional nutrition. And you can top it with virtually whatever looks beautiful and is in season. I opt for contrasting shapes, sizes, and colors.

Press-In Crust (recipe follows)
14 ounces extra firm tofu
3 cups tightly packed spinach (basically, 2 big handfuls)
Optional, but recommended: 1/4 cup shredded vegan parmesan
1 tablespoon nutritional yeast
1 teaspoon Liquid Aminos
1 teaspoon mustard (any kind, e.g., whole grain, yellow, etc.)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt or to taste
1/4 teaspoon freshly ground pepper
Toppings:
Lightly roasted vegetable slices [blot with paper towel, brush or spray lightly with olive oil, sprinkle with salt, and roast on a sheet pan at 400-425 degrees for 8-10 minutes (in the photo, I used yellow squash, orange bell pepper, zucchini, sluced about 1/4″ thick)]
1/4-inch thick slices red onion
Halved grape tomatoes (I bought tri-color that were locally grown)
Olive halves, slices, and/or small dollops olive paste/tapenade (black or green)
Walnut halves or pieces (or other nuts/seeds)
Approximately 2 teaspoons olive oil
Approximately 2 teaspoons minced fresh basil or parsley.

Prepare crust according to directions below. Leave oven on. In large bowl of food processor, process tofu and remaining ingredients, except toppings, until smooth, scraping down sides of bowl as necessary. Spread filling evenly in baked crust and gently smooth top. Arrange toppings over filling. I often prefer an organic, irregular design for a more rustic appearance, but symmetrical is pretty, too. Drizzle with olive oil. Bake about 20 minutes or until slightly firm. Sprinkle, if desired, with minced basil or parsley. Serve warm or at room temperature.

Press-In Crust:

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February 21, 2026February 22, 2026 by betsy

Coconut Curry Potsticker Casserole (vegan & plant-based/quick & easy)

Yield: 4 servings

So happy to share my version of the Pinterest sensation…

The rich silky sauce stirs together in a flash, the vegetables require no precooking, and the veggies plus the potstickers bake in the sauce for just 40 minutes of hands-free time.

Dinner done right!

1-13.5 ounce can coconut milk
1/2 cup water
2 tablespoons Thai curry paste (like Taste of Thai brand from the international aisle or an Asian market)
2 tablespoons low sodium soy sauce
1 tablespoon vegan fish sauce (from our Asian market)
1 teaspoon minced garlic
1-16 to 20 ounce package frozen vegan Asian dumplings/potstickers (we purchase ours at Trader Joe’s, but our Harris Teeter sometimes carries them)
1/2 yellow onion, finely slivered
1/2 red bell pepper, thinly sliced
1 handful baby spinach
Garnishes: toasted sesame seeds, thinly sliced green onion, fresh cilantro, etc.

Preheat oven to 400 degrees. Spray 8 or 9-inch baking dish with non-stick spray. Whisk together in a medium bowl coconut milk, water, curry paste, soy sauce, fish sauce, and garlic. Stir in onion, bell pepper, and spinach. Pour into prepared dish. Arrange potstickers in rows in sauce with their pinched and “ruffled” side up. Nestle deeply into sauce. Cover tightly with foil and bake 40 minutes at 400 degrees. (We place a half sheet pan on rack beneath to catch any drips.) Garnish as desired and serve immediately.

Note: Bob and I make one sauce recipe, oil 2 small baking dishes, and divide the sauce between so that we can keep his non-vegan potstickers separate from mine. Just use half a bag or so of frozen potstickers each.

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November 28, 2025November 28, 2025 by betsy

Vegetable Pot Pie in Acorn Squash w/ Puff Pastry Top (vegan/plant-based)

Despite the fancy appearance, these pot pies in acorn squash are as simple as they are beautiful and scrumptious, thanks in part to Pepperidge Farm frozen “accidentally vegan” puff pastry. I served them for Thanksgiving with nothing more than a side salad with roasted oranges slices (method included below) and a childhood favorite of both mine and my picky husband: slices of congealed cranberry sauce!

We wanted for nothing–not stuffing, madhed potatoes, or pie–and feel very grsteful for so much, including Blooming Platterists!

Happy Holiday Season!

-Betsy

Vegetable Pot Pie in Acorn Squash w/ Puff Pastry Top

Yield: 4 servings

2 medium acorn squash, rinsed, halved lengthwise, *seeds/pulp scraped out with a spoon, and cut edges rubbed with olive oil
3 tablespoons nutritional yeast
5 tablespoons flour
1/4 cup vegetable oil
2 cups vegetable broth
1 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
(You may substitute 3/4 teaspoon poultry seasoning for the above 3 herbs.)
Sea salt to taste
1 cup cooked, diced potatoes (I use canned, rinsed and drained)
2 cups frozen vegetables; my husband does not like carrots, so I use:
1 cup frozen corn
1 cup frozen peas
Optional (filling will be a little thicker): 1 cup vegan chicken, finely diced
1 sheet puff pastry (Pepperidge Farm is vegan), thawed [Note: if squash are really large, you may need part or all of both sheets, so measure squash diameter and cut accordingly.]

Preheat oven to 400°F. Place squash, cut side down, in oiled baking dish or skillet large enough to fit them snugly. Roast 20 minutes, remove, and leave oven on.

Meanwhile, combine nutritional yeast and flour in a large pot and stir constantly over low heat until lightly toasted. Add oil, stirring to make a roux. Slowly whisk in broth, garlic powder, pepper, sage, tarragon, thyme, and salt to taste. Simmer, stirring, until thickened. Stir in vegetables and vegan chicken, if using. Cook for 5 to 10 minutes or until heated through.

On a very lightly floured surface, roll out puff pastry dough to flatten out creases. Cut into 4 rectangles and cut steam vents in each. Invert squash and fill each with vegetable mixture, lay a piece of dough over top, and seal edges. Return to oven and bake 20 to 25 minutes or until pastry is golden and puffed.

Serve warm.

I like to serve the pot pies with a side salad of greens, roasted orange slices, almonds, and a simple dressing of olive oil and vinegar, emulsified with a little mustard, plus garlic powder, sea salt, and pepper. (Roast orange slices at 400°F with a drizzle of olive oil and sprinkle of sea salt and pepper on a sheet pan at the same time as squash, turning after 10 minutes.)

*I like to rinse, dry, and roast seeds at 400 degrees on a cookie sheet for about 12 minutes, stirring once, with a drizzle of olive oil and a pinch of sea salt, garlic powder, and smoked paprika.

August 17, 2025August 17, 2025 by betsy

Quick “Baked” Onion Stuffed with Quick “Creamed” Spinach (vegan/plant-based)

Quick “Baked” Onion Stuffed with Quick “Creamed” Spinach
Yield: 1 serving (easily muliplies)

Recently, after 2 1/2 hours of research at the Outer Banks History Center in Manteo, NC, for two freelance jobs, I headed to Falling Leaves, our weekend home in Southern Shores a half hour away.

I stopped by the grocery store, as I had not had lunch and my digestion had been a little off for a few days. The suspected culprit was oil not changed frequently enough at a mom-and-pop establishment where I sampled fried green plantains and started feeling ill. I wanted something indulgent, but probiotic, for dinner.

As I perused the produce section, I decided on a cheater baked onion (in the microwave) with cheater creamed spinach (about 4 cups lightly packed fresh baby spinach microwaved with 2 tablespoons plant-based sour cream and stirred well to combine), spicy sauerkraut on top, and a mango-lime kombucha chaser.

To prepare the onion, simply peel it, cut a deep X in the top, place in a soup bowl and microwave on high for 5 minutes. The quadrants of the onion will open up like petals. Stuff with the above spinach mixture or as desired and serve!

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August 2, 2025August 4, 2025 by betsy

Cheesy “Chicken” & Black Bean Casserole with Spinach (vegan/plant-based)

A hot and sticky July does not necessarily sound like warm casserole weather, but I was craving Mexican-inspired casseroles and created two this week, enjoying a serving each on different days and freezing the rest. Tofutti is publishing one and I am happy to share the other right here.

My versions boast two main sources of flavorful and chewy protein, two sources of colorful vitamins, and a sauce that will make you want to lick the skillet, which I highly recommend.

Pro-Tip: you need not bake the luscious mixture layered with chips as a casserole, but can serve it as dip with those chips instead.

Note: add 1/2 teaspoon chili powder if desired. I like chipotle, but it does bring the heat.

Cheesy Chicken & Black Bean Casserole with Spinach (vegan & plant-based)
Yield: 4-6 servings

1 tablespoon olive oil
8 ounces plant-based “chicken,” chopped or broken into small bite-size pieces (I use Tofurky)
1 cup pico de gallo
4 cups loosely packed baby spinach
1 cup plant-based sour cream
1 cup shredded plant-based cheddar style cheese
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
3/4 cup drained black beans
30 Tostitos Scoops (about 3 cups) or similar chip
Garnishes: 4-6 tablespoons + optional pico, fresh cilantro, roasted pumpkin seeds, etc.

Preheat oven to 350 degrees. Grease an 8-inch casserole dish. In large skillet, heat oil over medium. Add “chicken” and saute, stirring frequently, until heated through. Add pico and spinach, a handful at a time, stirring until slightly wilted after each. Stir in remaining ingredients, except garnishes, until heated through. Spoon 1/4 mixture in bottom of prepared dish. Cover with 1/3 chips. Repeat twice and finish with last fourth of “chicken” mixture. Cover with foil and bake 20 minutes. (Optional: Bake an additional 5-10 minutes uncovered if a “set” top is desired.) Serve hot garnished with additional Tofutti Sour Cream and pico.

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September 21, 2024September 24, 2024 by betsy

Creamy Hot Chili Crisp Alfredo (vegan/plant-based)

Photo note: I didn’t bother to stage a photo because we wanted to dive in on a Friday night at the end of a full week. So this shot is of a real dinner on a real table: rustic but lovely enough for company. And the flavor will send you!

Inspired by a vegetarian dish in the New York Times, this creamy, decadent-tasting, and nutritional powerhouse of a one-dish meal became an instant go-to using my favorite condiment: hot chili crisp! And it is vegan and plant-based, natch.

I subbed coconut milk + cornstarch for cream and vegetables for the pasta–spiralized butternut squash and riced cauliflower–along with the spinach. Feel free to use the vegetables of your choice or even cooked pasta (about 2 cups) as in the original recipe. I am just not a big pasta fan, yet I wanted the look, so I use the spiralized squash; zucchini would be nice, too. And, I use frozen vegetables to avoid food waste from unintentional spoilage.

Creamy Hot Chili Crisp Alfredo (vegan & plant-based)

1 tablespoon plant-based butter
2 tablespoons hot chili crisp (found in jars in Asian section of international aisle in grocery store or Asian markets)
1-13.5 ounce can lite coconut milk
1 tablespoon cornstarch
3 to 4 ounces fresh baby spinach
12 ounces frozen spiralized butternut squash, cooked according to package directions (I microwave)
10 ounces riced cauliflower, cooked according to package directions (I microwave)
1/3 to 1/2 cup plant-based parmesan or feta (I like Follow Your Heart)
Optional garnishes: more parmesan/feta and pinenuts, toasted or not

In large skillet over medium heat, melt butter and whisk in hot chili crisp. Lower or raise heat as necessary throughout cooking process. Whisk in half coconut milk. Whisk cornstarch into remaining coconut milk in can and whisk into mixture in skillet. Heat through. Add cheese and stir until almost melted. Add spinach and stir until wilted and distributed. Gently fold in noodles and cauliflower and cook, stirring, until heated through. Serve in bowls garnished as desired.

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July 11, 2024September 21, 2024 by betsy

Black Bean & Hominy Soup–An Asian-Mexican Explosion (vegan & plant-based)

On a school architecture trip to Chicago in May, I had occasion to slip into Seoul Taco for a tofu taco, which served to solidify my love of Asian-Mexican fusion cooking. So, with our turn to host our Starlight Supper Club coming up in June and my husband Jonesin’ for bulgogi b*** in lettuce wraps–mushrooms for me and the vegetarians–we settled on an Asian-Fusion menu.

Bob and I hosted this thrice-annual fete on a weeknight so my cousin visiting from Houston could join the clan, most of whom he had met previously. I am out of school for the summer, but he and I had a day hike planned that Wednesday, so my contributions needed to be quick and fuss-free. To fit the bill, I whipped up this unforgettable soup loved by all–even Bob–and a delectable Miso Blackberry Quick Cobbler, which I will share in another post.

Our Supper Club always serves buffet style no matter which one of the three couples hosts and no matter the menu, so in the soup went to our stainless steel “crockpot” on low for a streamlined and attractive serving solution.

However and to whomever you serve it, you will definitely want to add this one-bowl wonder to your repertoire:

Black Bean & Hominy Soup

Yield: 8 servings

1 tablespoon olive oil
1 small onion, diced, or about 1 cup
2 stalks celery, diced, about 1/2 cup
1 carrot, diced, about 1/2 cup
2 medium red, orange, and/or yellow bell peppers, diced, about 2 cups
Pinch sea salt
3 large cloves garlic, minced
1 tablespoon Asian chili crisp
1 tablespoon, minced ginger
2 teaspoons vegetable soup base or 1 large vegetable bouillon cube
2 teaspoons soy sauce
2-15 ounce cans black beans with juice
2-15 ounce cans, hominy, drained (we like the yellow for color)
10 ounces riced cauliflower, cooked (we buy a frozen package and cook it in its package in the microwave, per directions)
2-15 ounce cans fire-roasted diced tomatoes with juice
2 cans coconut milk (lite or regular)

Garnishes: plant-based sour cream, candied peppers, roasted & lightly salted ppumpkin seeds

In Dutch oven or large heavy-bottomed pot, bring olive oil to a sizzle over medium heat. Add onion, celery, carrot, bell peppers, and pinch salt and saute, stirring frequently, several minutes, until softened. Adjust heat if necessary. Add garlic and saute 30 seconds, stirring continually. Stir in remaining ingredients in order and let simmer 20 to 30 minutes, stirring occasionally, until flavors are married. Serve warm in bowls or mugs (pictured), garnished as desired.

Reese Lusk of **Lusk Studios** about to Get his Asian-Fusion On!

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July 11, 2024July 11, 2024 by betsy

Pumpkin & Coconut Milk Bisque (vegan/ plant-based & gf)

Pumpkin & Coconut Milk Bisque (vegan/ plant-based & gf)

Yield: 4 servings

I am a year-round soup lover, even when it is scorching hot outside, because soup is a quick and flavorful meal in a bowl that is hydrating and beautiful. Pureed pumpkin and lite coconut milk make this one creamy and golden, but the vegetables provide plenty of texture and a nutritional punch. Layering on the garnishes turns each bowl into an extravaganza, best scooped with a warm tortilla.

1 tablespoon olive oil
1 yellow onion, diced
1 large bell pepper, any color, diced (I use 1 cup diced bell pepper of 3 different colors)
Pinch sea salt
1-15.5 ounce can fire roasted tomatoes with juice (I like to use the variety with garlic)
1-15.5 ounce can pureed pumpkin
1-15.5 ounce can lite coconut milk
1-10 ounce frozen package riced cauliflower, cooked according to package directions (for this recipe, I choose a lime and cilantro version)
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon ground turmeric
Additional sea salt plus freshly ground black pepper to taste
Water to thin as desired

Accompaniment: warm tortillas (gf if desired)
Garnishes: Plant-based sour cream (I like to melt it in microwave for drizzling), chili oil, black bean and corn salsa, fresh cilantro, lime wedges, roasted and lightly salted pumpkin seeds

In Dutch oven or large heavy-bottomed pot, bring olive oil to a sizzle over medium heat. Add onion, bell peppers, and pinch salt and saute, stirring frequently, several minutes, until softened. Adjust heat if necessary. Stir in remaining ingredients in order and let simmer 20 to 30 minutes, stirring occasionally, until flavors are married. Serve in large bowls with warm tortillas, garnished as desired.