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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Coconut-Almond Wedding Cake or Cupcakes (vegan & plant-based)

A widow for 4.5+ years, I married Bob Friesen on May 15, 2021, in a magical, mostly DIY, micro-wedding at the rustic Southern Shores Civic Association North Marina Pavilion in the Outer Banks of NC. The love from our tribe of just under 50 made the simple elegance of our sweet ceremony, officiated by a dear friend who is ordained, and posh picnic expansive beyond our ability to describe.

I will joyfully share a few of the delectable food-related details here, including my recipe for the Coconut-Almond Wedding Cake (or Cupcakes) of my dreams. My dear friend, Sharon Clohessy, and I did one trial run, tweaked the flavoring, and then she did the honors, creating our perfect cake and one batch of 24 cupcakes. I made the other batch and together we frosted them the morning of the wedding in our charming sraside hotel, the Sandeling Inn in Duck, NC.

Coconut-Almond Wedding Cake or Cupcakes (vegan & plant-based)

Batter:

3/4 cup butter (I prefer Miyoko’s), room temperature
1 1/2 cup granulated natural sugar
1 tablespoon + 1 1/2 teaspoons baking powder
1 tablespoon almond extract (start with less and taste)
1 tablespoon coconut extract (start with less and taste)
1 tablespoon vanilla extract (start with less and taste)
3 cups all purpose flour
2.5 cups coconut milk (in a carton, not can)

Cream together butter and sugar. Beat in baking powder and extracts followed by alternating flour and coconut milk. Spread into 2 greased and floured 6″, 8″, or 9″ inch round cake pans or 24 paper-lined cupcake tins. Bake 30 minutes for 8 or 9″ cakes, slightly longer for 6″, or 20 for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan, invert cakes layers onto racks, and cool completely. Frost and garnish. Freezes nicely if completely cooled and well-wrapped.

Buttercream or Cream Cheese Frosting

3/4 cup butter (I prefer Miyoko’s)
3/4 cup vegetable shortening or plant-based cream cheese
2 pounds powdered sugar
1 tablespoon almond extract
1 1/2 teaspoons coconut extract (or more)
3/4 teaspoon vanilla extract (or more)

Garnish: Flaked unsweetened coconut, fresh edible flowers, like roses, pink sanding sugar, pink “XO”

Cream together butter and shortening or cream cheese. Gradually beat in powdered sugar and extracts. Thin if necessary with a tablespoon or so coconut milk. Frost cake or cupcakes and coat thickly with flaked coconut.

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Levender Blues aka Lavender-Blueberry Muffin-in-a-Cup for 1 (vegan, gf, added sugar-free)

Yield:1 muffin (easily multiplies)

When it’s just you and you need something nutritious, filling, and a hint sweet.

1/3 cup oat flour

1/4 teaspoon baking soda

2 tablespoons granulated stevia blend for baking (1:1 sugar to stevia ratio), or to taste

2 tablespoons applesauce

1 tablespoon cashew, pecan, or almond butter

1 tablespoon non-dairy milk

1/2 teaspoon culinary lavender

1/4 teaspoon vanilla extract

1/8 teaspoon almond extract

1/3 cup fresh blueberries, rinsed, drained, and patted dry

Optional garnish: 1 teaspoon vegan cream cheese or sour cream and a few culinary lavender buds

Grease a mug with nonstick spray and set aside. In a small bowl, stir together all ingredients, except blueberries, with a fork until smooth. Gently fold in blueberries. Transfer batter into mug and cook in microwave for about 3 minutes, in 1-minute intervals or until top is set. Garnish as desired. I cook mine in a clear glass mug so I can get the consistency exactly right. Plus, it looks really sparkly and pretty served that way.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #plantbasedmuffins #veganmuffins #plantbasedmuffininamug #veganmuffininamug #glutenfreemugmuffin

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Cauliflower Nacho Hack (vegan, plant-based, lite, and quick)

Yield: 1 serving (easily multiplies)

Every so often in a restaurant, I will gaze longingly at a big laden pile of nachos, but the truth is that, even when faced with a big platter of the vegan variety, I really don’t want to eat all that business. So I devoted this pretty and healthful take. This quick version feels decadent and tastes delicious, but won’t weigh you down.

1-1.5 ounce bag Rhythm brand Crisp Cauliflower Bites (I buy them at Kroger)

1/4 cup shredded vegan cheese (I like a mozz, but cheddar is great too)

2 tablespoons Pico de Gallo

2 tablespoons vegan sour cream or creamy dressing (I use Walton Farms Chipotle Ranch with 0 calories)

Garnish: fresh sliced cucumber, halved cherry tomatoes, and thinly sliced red onion (you could also add or sub sliced black olives and sliced green onion)

Pour crispy Cauliflower Bites onto plate, top with cheese, microwave 45 seconds–Bites will not become soggy or chewy–top with pico and sour cream or dressing, garnish as desired, and serve immediately.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #plantbasednachos #vegannachos #plantbasedcauliflower #vegancauliflower #waltonfarms

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

Yield: 2 servings

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

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Sichuan-Inspired Noodles in Hot Chili Oil with Spinach

Yield: 1 to 2 Servings

This lightening quick, nutritious, delicious, and colorful meal is satisfying on every level. Plus, if you care about such things, the entire enormous bowl is only 300 calories.

Simply heat together 2 handfuls fresh baby greens and an 8 ounce package shirataki noodles. Drain, place in a large bowl, and toss with 1/2 to 1 teaspoon soy sauce, just shy of 2 tablespoons hot chilli oil, fried chilies in oil, or hot chili crisp–available on the International Isle at the grocery store–and an optional dash crushed Sichuan peppercorns to tastw. Heap into a bowl and garnish with a smidge of the hot chili oil or crisp and a few roasted and lightly salted peanuts.

Dinner is served!

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodpornvegansofinstagram #vegansoffacebook #vegansofvirginia #veganchinese #plantbasedchinese

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Fresh Peach Curd Tarts (gf, vegan & plant-based)

Yield: 4 servings

A gift of fresh peaches–the first of the season–inspired these beautiful ready-in-a-flash tarts with their delightfully textured raw vegan crusts and creamy sweet-tart filling. The garnishes I chose were barely sweetened vegan sour cream, blackberries I picked on a walk in the woods, shredded coconut leftover from our wedding cake, sliced almonds, and lemon balm I grow in a pot outdoors.

Welcome, Summer!

Make filling and set aside to cool:

1/2 cup sugar

1 tablespoon cornstarch

2 medium peaches including skin, pitted, and processed in food processor until smooth

Juice 1/2 large lemon

2 tablespoons non-dairy milk

Optional: 1 tablespoon peach liqueur

1/2 teaspoon almond extract

In a small saucepanover medium or medium-low heat, simmer together all ingredients except almond extract, whisking continually, until very thick. Whisk in almond extract. Set aside to cool. Mixture will continue to thicken as it cools.

Make Raw Vegan Date, Nut, Coconut Crust:

1 cup slivered or sliced almonds or a combination pecans and almonds

1 cup shredded coconut, sweetened or unsweetened

8 dates

Pinch sea salt

Process together in food processor until ingredients are minced and hold together when pinched. Divide into fourths and press evenly onto bottom and sides of four 5-inch tart pans. Divide filling evenly among shells, smoothing tops, and garnish as desired.

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Chewy Cowgirl Cookies (vegan & plant-based)

Yield: 1 dozen (easily multiplies)

The secret to the irresistible texture of these cookies is melting the vegan butter, but not the shortening and forming them using the double scoop method.

1/4 cup vegan butter (I like Miyoko’s), melted

1/4 cup vegetable shortening

1/4 cup granulated sugar

1/4 cup brown sugar

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1/4 teaspoon ground cinnamon

1 cup + 2 tablespoons all purpose flour

2 tablespoons nondairy milk

1/4 cup each chocolate chips, shredded coconut, and chopped pecans

Preheat oven to 350 degrees. Line baking sheet with Silpat or parchment paper. Cream together butter and shortening on high speed of electric mixer. Beat in both sugars until fluffy. On low speed, beat in extracts, soda, salt, and cinnamon. Then beat in flour and non-dairy milk, scraping down sides of bowl as necessary. Next add chips, coconut, and pecans. With a 2-tablespoon cookie scoop, make 10 to 12 mounds of dough, 2 inches apart. Then repeat with a second scoop, only nestle the second ball of dough right on top of first one, pressing down firmly to create a kind of tophat form. Bake 13 minutes or until golden brown. Cool and store in airtight container.

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Sichuan Slaw over Stoneground Cheez Grits (vegan & plant-based)

A delicious deck dinner with our dear friend and Aint B to our dogs, Bonnie Mattiko, signals the cusp of summer:

Sichuan Slaw over Stoneground Cheez Grits

I sometimes like a slaw-salad mix that is part shredded cabbage/carrot and part mixed baby greens. The dressing was mayo, artisanal habenero pickle juice (though any sweet or dill juice would be tasty), and hot chili crisp to taste. I purchase the crisp in the Asian foods aisle at Kroger. It is piquant, but not too spicy.

If anyone cares about such things, I found a no- cal mayo that allows me all the delicious dressing I want. Called Walton Farms, I purchase it at Harris Teeter and, while I don’t care for it on its own, I really like it jazzed up with assertive flavors such as this.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #veganism #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #plantbasedslaw

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