The Blooming Platter of Vegan Recipes

Recipes for 'Vegan Salads'

Massaman Curry(A sequential installment from Kim Hastings, my photographer friend and, along with her vet husband, owner of Independence Veterinary Hospital, who decided on her own to cook her way through The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes Julie & Julia Style for her omnivorous family as a strategy for more healthy eating.)

Last Day of Winter! It was 39 days ago that I took on the challenge of cooking my way through The Blooming Platter Cookbook “Julie and Julia” style. I had planned to finish 37 winter recipes in the 39 days left of winter. (I got a bit of a late start!) I only came up 5 recipes short and I’m actually pretty proud of that fact. I will simply finish these up when winter starts back in December.

There are a few recipes I have made but not written about – some were total disasters (Sweet Potatoes and Cannellini Beans in a Sage butter Phyllo Crust) and some were so easy they really were totally uneventful Cabbage, Apple, Carraway Saladbut surprisingly delicious (Maple Mustard Roasted Brussel Sprouts). Some I have modified so much they were unrecognizable from the original recipe, namely the Massaman Curry Tofu with Sweet Potatoes. (My sweet potato was rotten so I though long and hard and substituted fettucine.)
For St. Patty’s Day, my husband cooked his traditional corned beef and cabbage. He had a handful of raw cabbage left over so I grabbed it and threw together the Cabbage, Apple and Caraway Salad. It was all mine and really delicious. I only made a small bowl for me because I knew my guys would refuse it because of the fruit in it.
My total fail was the sweet potato/phyllo dough recipe. I refused to believe working with phyllo dough was all that hard so I may have skipped some of the precautions in the recipe. By the end, my “dough” looked like a heap of shredded paper and the remainder went straight into the trash. I ran out of butter and sage halfway through so I simply made more. The biggest complaint from my overly honest family was the overpowering sage flavor. Well no wonder! In effect I had doubled it by making more. Lesson learned!  [Betsy’s note: judging from what Kim has told me and from her photograph, it appears that perhaps her dough dried out because it isn’t difficult and the recipe is delicious.]

Phyllo Before TrashingThis past weekend I babysat my little one year old grand daughter for 3 days and nights. What an experience! It was all I could do to get my teeth brushed much less make a recipe, but I felt the need to do at least one during that time. This is when I chose the brussel sprouts. To be totally honest I thought they were going to go from oven straight to garbage disposal because no one in my house likes them. The recipe promised they would be “as addictive as French Fries or popcorn” and although I thought that was a bit of a stretch, I tried them when they came out of the oven. Wow! This is the only word I can use to describe them!

My family are also fans although my son picked up the use of the maple syrup and balked. I really think he saw it on the counter because I left it out and would never have known if I had simply put it away. The rest of my family is asking me to make this one again so they can all try it – they don’t believe that brussel sprouts can be that good.

I have to say I am so happy that I took on this challenge. I have forced myself to try flavor variations that I never would have tried if I had simply read the recipe. I opened my family’s eyes to the fact that vegetables can be really tasty and not so boring. We have tried things we never knew existed like tofu and tempeh (the jury is still out on tempeh).

Obviously my family is on to me and what I am doing, and while it took a few weeks to get them on board, they are now actually looking forward to what recipe I am going to try next. We are all very excited to try the spring recipes. It will be a little less hectic for me. Instead of one recipe a day, I only need to do 2-3 recipes per week to finish by summer. So bring on the spring recipes!!

~Kim Hastings

Kim Hastings

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Indian Cauliflower(A sequential installment from Kim Hastings, my photographer friend and, along with her vet husband, owner of Independence Veterinary Hospital, who decided on her own to cook her way through The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes Julie & Julia Style for her omnivorous family as a strategy for more healthy eating.)

Today I decided to tackle two recipes. In the interest of full disclosure, my reason for this was that I had doubts about both dishes so I figured if I didn’t like the one then hopefully I would like the other.

So the first one is Indian Cauliflower with Black Mustard Seeds. Because I have put in my time at the grocery store spice displays, I had most of the spices needed…except for the elusive black mustard seed. I went to my usual stores and even went to Kroger which is out of my way, but I did it and got nothing. I even tried Target! I jokingly said that I could turn my own dang mustard seeds black – I’m a pro at burning things! So I ended up with regular mustard seeds. I followed along with the directions and while I am stirring the beautiful and now orange cauliflower (thanks to the turmeric), I was also stirring the “yellow” mustard seeds over high heat in the butter and oil.

I was feeling like a pretty accomplished cook stirring two pots at once and all of a sudden the mustard seeds started popping like popcorn – all over my arm and then all over the stove and counter tops! Who knew mustard seeds could do this?? There should have been a warning label! But seriously who tries popping mustard seeds? I quickly took it off the heat and looked in the pot and the remaining mustard seeds were, in fact, black. Well mission accomplished! There they are – black mustard seeds!

Orange Salad with Cumin VinaigretteThe recipe then said to “drizzle” the mustard seed mixture over the cauliflower – mine sorted of plopped over it in chunks but I spread them out to look like it was drizzled. While this one cooled a little I started on my next recipe – the Orange Salad with Cumin Vinaigrette. I gathered all the ingredients and discovered that the olives I had purchased especially for this from the olive bar at the grocery store were half gone. My husband admitted he just couldn’t help himself. Ok so now I am cutting the recipe in half – not a problem! (I knew they wouldn’t eat it anyway).

This recipe came together with no mishaps in about five minutes. It could not have been easier. The presentation was really pretty with the orange and green together. Now for the taste test. The cauliflower was good but it lacked the pizzazz of the other recipes according to my family. This was totally my fault for not using the correct mustard seeds and then only half the amount seeing as how the other half of the seeds were spread around my kitchen. The orange salad was really good but very intense so I decided I would add spinach leaves and make it more of a traditional salad. My guys would have nothing to do with this one (fruits have no place in their salads) so you’ll just have to take my word on it.

And…if I ever see black mustard seeds I am buying them and trying this again- as long as they are not the price of cardamon or saffron that is.

~Kim Hastings

Kim Hastings

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Pear Salad(A sequential installment from Kim Hastings, my photographer friend and, along with her vet husband, owner of Independence Veterinary Hospital, who decided on her own to cook her way through The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes Julie & Julia Style for her omnivorous family as a strategy for more healthy eating.)

 

If I were to channel a Southern Living or Martha Stewart magazine article, I would say today’s recipe, Spicy Grilled Pear and Spinach Salad, is a delight to the senses. The preparation is effortless and the presentation would make a beautiful addition to a romantic Valentine’s Day dinner.

But seriously, here’s how it really went down. It is a well known fact that my family hates fruit anywhere near their salads. I would have to blindfold them to get them to try this recipe. I, on the other hand, love salads with fruits. So I prepared this just for me as my lunch.

First I prepare the vinaigrette but my whisk is in the dishwasher so I simply shake it up in a covered bowl. Done! Next I core and cut the pear. Unbelievably, I have a corer so I tried it out, but it left the core in the pear so I just popped the core out of each slice. Perfect! I prepared the marinade in a small bowl as directed but no way could I get the pears coated in there so I scraped the marinade out with my finger (spatula also in dishwasher) and straight into a ziploc bag and threw in the pears. That works.

Kim Cooking PearsOk wait. I don’t own a grill pan so how will I get the desired grill marks?? You got it – 14 degrees outside and I’m wiping snow off the grill and firing it up. I will have grill marks! I lay the pears all out and wait two minutes as directed. No grill marks. Ok fine. Two more minutes. No grill marks. This went on for 14 minutes. Once I saw a faint grill mark appear I placed them on a plate and went inside. Looking at the photo now, I may have been imagining the grill mark but I was freezing!

Finally I got to arrange it all on the plate and decided the photo should be taken in the snow. Once I brought the plate back inside, there was snow all over the bottom, so I tried to wipe it off and almost dropped the whole beautiful plate right in the sink. Story of my life! Almost!

I have to admit that, while crunching on the smaller pears as I waited at the grill, I wasn’t sure about this recipe – that is until I tasted all the flavors together, including the toasted almonds. Incredible! Seriously incredible! So far I have really liked every recipe. But then again I have not chosen one with tofu yet. Stay tuned!

~Kim Howard Hastings

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Roasted Cauliflower Salad(Today begins a series of sequential installments from Kim Hastings, my photographer friend and, along with her vet husband, owner of Independence Veterinary Hospital, who decided on her own to cook her way through The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes Julie & Julia Style for her omnivorous family as a strategy for more healthy eating.)

Note: Links to each installment will be added to the bottom of this post as we go along.

Why would an omnivore with a vegan-phobic family decide to do a Julie and Julia style challenge through The Blooming Platter vegan cookbook?

Simple! I decided I was tired of planning dinner every night and then deciding what to choose for the token vegetable on the plate – usually frozen or canned and then quickly microwaved just before serving. I just want to give the veggie equal footing with the other options on the plate. Am I crazy to hop scotch straight to vegan? Maybe just a little but here goes!

Since the book is divided into seasons, I decided to start with winter. I counted up 37 recipes and 39 days till spring. Unfortunately I will not be making my way through the soup section and I will tell you why. As a kid my family struggled financially and there were times we had nothing except the soups that people were kind enough to make for us. I will be forever grateful for their generosity, but I just don’t eat soups now.

I chose my recipes for the next week and went shopping. It’s no secret I would much rather shop for, well, anything except groceries. Yes even auto parts! And yes it was excruciating finding ingredients. I looked for a scallion for 20 minutes. I called home to ask my husband what exactly a scallion might look like. He was no help. I asked a gentleman next to me and he referred me to his wife who was so sweet and led me straight over to them without a trace of pity in her eyes.

Ok on to … Walnut oil??? There’s such a thing? An hour later I was done. Thankfully.

My recipe tonight was Roasted Cauliflower Salad with Mustard Vinaigrette. I started by following the directions about how to slice the cauliflower, fully expecting mine to be in crumbles on the cutting board but surprisingly they were beautiful. I kept reading and looking for the difficult part but there wasn’t one! It’s hard to screw up whisking oil, vinegar and mustard. And crispy capers!! Who knew??

I always avoid eating capers because I have no idea what they are (still no clue!) but crisp them up and you seriously no longer care what they might be–they are that good.

Overall I liked this recipe. My son said he would not have eaten it without the capers and my husband added ghost pepper seasoning–but then he adds that to everything. Biggest score of the night: no one knew it was “vegan”!!!

 

~Kim Howard Hastings

Kim Hastings

 

 

 

 

 

Follow Along…

Day 2

Day 3

Day 4

Day 5

Day 6

Day 7

Day 8

Day 9

Day 10

Day 11

Day 12

Day 13

Day 14

 

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Vegan BLT Chickpea Salad

BLT Chickpea SaladYield: 4 servings

Back in the day, I loved a BLT.  But, these days, I love cruelty-free BLTs even better.  I mix up all the traditional ingredients using my favorite bacon subsititute and serve a mound atop a rice cake–this is the self-proclaimed Year of the Mini-Meal after all–with a garnish of homegrown basil for freshness.

1-15.5 ounce can chickpeas

4 slices cooked vegan bacon (choose your favorite brand or make your own from tempeh)

6 Romaine heart leaves, stacked and cut into 1/2″ slices

1 medium tomato, cored and diced

1/4 cup vegan mayonnaise

Sea salt to taste

Freshly ground black pepper to taste

4 rice cakes

4 sprigs fresh basil

In a medium bowl, combine all ingredients except rice cakes.  Drizzle some of the dressing that will collect at the bottom over the cakes to slightly soften.  Then, mound one-fourth of mixture atop each cake and garnish with a sprig of fresh basil.  Serve immediately with a sharp knife and fork.

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Southwestern Quinoa Confetti SaladThis delicious salad was inspired by one I enjoyed at Pompano in NYC.  I use more ingredients–including the kale, tomatoes, cucmbers, and optional black beans–because if the salad was scrumptious without them, it would be even better with.

Yield: 6 servings

1 cup uncooked quinoa (I used a mixed colored variety)

2 cups water

Sea salt

1-15 ounce can yellow hominy, rinsed and drained

Optional: 1-15 ounce can black beans, rinsed and drained (not included in accompanying photograph)

1/2 medium yellow onion, cut into 1/4-inch slices

1 cup coarsely chopped kale

2-6 inch cucumbers, diced

Approximately 12 grape tomatoes, quartered

1/4 cup olive oil

Juice of 1/2 large lime

1/8 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/4 teaspoon chile powder

1/4 teaspoon smoked paprika

2 tablespoons finely chopped cilantro, or to taste

Optional: 1 tablespoon nutrition yeast

 

In a 2-quart saucepan, combine quinoa, water and a teaspoon of sea salt, bring to a boil, reduce to a simmer, and cook, partially covered, for about 15 to 20 minutes or until quinoa is tender and water is absorbed/evaporated, stirring occasionally.  Meanwhile, preheatoiled  grill pan over medium high.  Place onion slices in one half of pan and kale in the other, lightly salt, and grill for about 3 minutes on each side or until nice caramelized grill marks appear.  Combine quinoa, hominy grilled onion and kale, cucumbers, and grape tomatoes in a large non-reactive bowl.  In a small cup or bowl whisk together olive oil, lime juice, and all spices, seasoning to taste with additional sea salt.  Pour over salad, sprinkle with cilantro and optional nutritional yeast, and gently toss to coat completely.  Note: I like to enjoy a couple or three servings of the salad without the black beans and then add them to the leftovers to enjoy for a another few servings.

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Vegan Tomato-Tuna Stack

Tuna and Tomato StackYield: 4 servings (very light)

I love my Vegan Tuna Salad with Sunflower Seeds, Apples, Capers, and Fresh Dill on sandwiches, crackers, toasted bagels, and more.

But since I am the only one in this house who eats it–though, Minnie would love it–I had enjoyed quite a bit of it that way and wanted something different for dinner one evening last week.  Something that was light, cold, fresh, and maybe a touch hydrating as it’s already pretty hot and humid here in Coastal Virginia.

That’s when I remembered that, growing up, a popular “ladies’ lunch” was a scoop of tuna salad tucked inside a tomato, often with the top trimmed into a kind of zig-zag.  And recently, I had seen on that most unlikely of vegan inspirations, “Diners, Drive-ins, and Dives,” a sauce that I was Jonesin’ for: mayo, mustard and Worcestershire.

So, not wanting to fool with hollowing out a tomato, nor wanting to waste any of this big beauty from the farmer’s market, I cut two thick slices, sandwiched my “tuna” inside, placed the stack on a bed of sprouts, and whipped together my vegan version of the Triple D sauce.  Voila: dinner!

This may well become a go-to summer meal at my house and, hopefully, at yours.

1/4 cup vegan mayonnaise

2 teaspoons Dijon mustard

1/2 teaspoon Liquid Aminos or vegan Worcestershire Sauce (soy sauce would be fine in a pinch)

1 cup sprouts

8 large, 1/2-inch thick slices of fresh tomato

1 cup Vegan Tuna Salad with Sunflower Seeds, Apples, Capers, and Fresh Dill

 

12 large capers

Freshly ground black pepper

In a small bowl or cup, whisk together mayonnaise, mustard and Liquid Aminos until well-combined.  Taste and adjust proportions if desired and set aside.  Arrange one-fourth of sprouts on 4 plates and top each with a tomato slice.  Divide vegan tuna salad among the 4 tomato slices and spread gently to edges.  Top each with a remaining tomato slice, dollop with one-fourth of the sauce, garnish with 3 capers each and finish with a sprinkling of freshly ground black pepper.  Serve immediately.

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Red and Green Snow Day SaladBaby, it’s cold outside!…and we are deliciously snowed in yet again.  So I made this simple, filling, and quite beautiful salad for lunch yesterday out of ingredients I had on hand.

I rarely allow myself Fritos, but they are vegan, make perfect little scoops, and I love that they contain no palm oil, just corn oil for that rich “corny” taste.  (They were “on hand” due to a Frito Chili Pie craving on Sunday night.)

The sald is best after the flavors are allowed to marry for a few hours or even overnight.  The onion becomes fairly pronounced, so if you are only but so passionate about onion, use 2 instead of 3 green ones.

1-15.5 ounce can dark red kidney beans, rinsed and drained

1/2 large red bell pepper, diced (a yellow or orange bell pepper would be lovely too–I used an orange one in the salad I photographed)

2 celery hearts, diced

3 green onions, thinly sliced

3-4 tablespoons vegan mayonnaise

1 tablespoon fresh minced dill (or 1 teaspon dried)

1/8-1/4 teaspoon black salt (or sea salt, but you will not get the sulphery “boiled egg” flavor)

1/8 teaspoon freshly ground black pepper

Gently toss together all ingredients in a medium bowl, check for seasoning, adjust if necessary, and enjoy with the chips or crackers of your choice.  It time allows, cover and refrigerate for a few hours or overnight.

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Red SaladYield 2 servings

Since I chose to make decadent (vegan) posts all week as my “Countdown to Valentine’s Day 2015,” when I received this delicious-sounding and -looking, heart-healthy recipe with an invitation to publish from Paulding & Company, I thought I’d share the love.

Paulding & Co. is a full catering kitchen, based in San Francisco, boasting vast opportunities for bonding and excitement founded by mother-daughter duo Tracy and Terry Paulding. The company is going RED for the month of February to support Women’s Cardiovascular Health Awareness and, of course, Valentine’s Day.

Their Valentine’s Day Red Salad is a tasty treat packed with tons of flavor so we can all eat healthier with our sweethearts in 2015.

With “heart-felt” thanks to  Paulding & Co., here is their recipe:

Valentine’s Day Red Salad

1 small red beet

1 small “cocktail size” grapefruit

1 small blood orange

1small head Treviso (red chicory)

½ cup finely shaved fresh fennel

Dressing

grated zest from the orange

1 tsp. finely minced shallot

1/8 tsp. dry mustard

2 tsp. sherry vinegar

1 tsp. lemon juice

1/8 tsp. salt, or more to taste

freshly ground pepper to taste

2 Tbs. extra-virgin olive oil

 

Steam the beet until tender, ½ hour for medium sized. When the beet is tender, cool, peel and cut julienne (if you slice it on a mandoline and then sliver the slices, you’ll get even size pieces). Place in a bowl large enough for all the salad ingredients.

Zest the orange and set aside in a bowl. Completely peel the grapefruit and orange: first slice off the top and bottom, then stand the fruit on the cutting board and pare away the skin and pith in broad swaths. Slice or segment the orange, and segment the grapefruit (do this over a bowl, to catch the juice for the dressing).  Place the segments in the bowl with the beets.

Carefully wash and dry the treviso leaves, then slice cross-wise into slivers. Place in the bowl with the beets and citrus.

Wash the fennel, trim off any brown spots and surfaces. Using the stalks as a handle, thinly shave the fennel bulbs on a mandoline, being very careful of your fingers; if you don’t have a mandoline, simply slice as thinly as possible with a sharp knife. Add the fennel to the chicories.

Make the dressing: combine the zest, minced shallot, mustard, vinegar, lemon, salt and pepper in the bowl with your captured grapefruit and orange juice. Whisk in the oil. Taste the dressing, adjust balance as needed with more vinegar, salt, etc.  Since the beets and fruit are sweet, you want the dressing a little more tart than a regular salad dressing.

Just before serving, toss the salad with some of the dressing, to taste. Finish with a light grinding of black pepper from the mill.

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Kale-Salad-with-Pomegranate-Balsamic-Marinated-Figs-and-Dates-Topped-with-Smoked-Almonds1When I was imagining what to serve with my “throwback Thursday” Thanksgiving main dish of  Vegan Pumpkin, Kale, Mushroom and Tempeh Casserole with Sweet Potato Chip Topping, I reviewed the recipe and just about the only one of my favorite Thanksgiving ingredients that was missing was sweet potatoes.

However, because the entree is a pretty all-inclusive one-dish wonder and very creamy-chewy-crunchy, none of the sweet potato dishes I could dream up would provide the necessary contrast.  Instead, a salad seemed the perfect fresh, raw burst that was needed for a beautiful and bountiful meal.

So, I’m bringing back my Kale Salad with Pomegranate Balsamic Vinaigrette from last year.  Dried figs marinated in Pomegranate Balsamic Vinaigrette and smoked almonds combine with the fresh kale for a light fall salad bursing with flavor and texture.

If you love cranberry sauce, it would be a lovely addition in terms of both color and sweet-tart flavor and delicious alongside the casserole.  I recommend my sister-in-law’s Cranberry-Clementine and Walnut Sauce.

For dessert, it has to be my Vegan Pumpkin Spice Chocolate Bundt Cake with Spiced-Espresso ganache!

If you want to spend more time relaxing and less time in the kitchen, yet still present a meal to truly be thankful for, this year’s 3-course mostly-make-ahead menu is for you.

But feel free to peruse The Blooming Platter for many more options from Thanksgiving pasts.  Just search “Thanksgiving” or your favorite ingredients.

I am so thankful for all of you and I hope you have a very special holiday, with plenty of friends, family and fun on the menu!

Pumpkin, Kale, Mushroom and Tempeh Casserole with Sweet Potato Chip Topping

Pumpkin, Kale, Mushroom and Tempeh Casserole with Sweet Potato Chip Topping

 

 

 

 

 

 

 

 

 

 

 

 

 

Cranberry-Clementine and Walnut Sauce

Cranaberry-Clementine and Walnut Sauce

 

 

 

 

 

 

 

 

 

Pumpkin Spice Chocolate Bundt Cake with Spiced Espresso Ganache

Pumpkin Spice Chocolate Bundt Cake with Spiced Espresso Ganache

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