June 30, 2025July 1, 2025 by betsy

Easy & Elegant Hummus Tart (vegan/plant-based)

After a steamy 4-mile hike this morning (temp was 98!), my friend reached into the shrubbery next to my car and pulled back her hand holding a tidy bag of freshly picked blackberries on ice. It was all I could do not to eat them all on the way home.

While I was tempted to make a cobbler with them, I couldn’t trust myself to eat the whole thing in one sitting, so I decided to go savory. And I bet you will be glad I did!

The crust is tender and flavorful thanks to an unexpected ingredient–hummus!–and the filling is simply more hummus topped with berries and vegetables, bright in both color and flavor. But, truth be told, you can top it with any ingredients you prefer, provided they are tasty raw or are pre-cooked.

Earthy pine nuts provide crunch and vegan feta a beautiful bright white and salty counterpoint. Drizzle a little olive oil over the top, sprinkle with optional basil leaves, and it is ready to serve.

Note: If summer heat has got you down, once you bake the crust, you don’t need to bake the filling. Baking sets it nicely but is not necessary, provided your toppings are tasty raw or are pre-cooked.

Easy & Elegant Summer Hummus Tart
Yield: 6 servings

Crust:
1 1/2 cups all-purpose flour
3 tablespoons water
3 tablespoons soymilk
3 tablespoons olive oil
10 ounces hummus, divided
Filling and Topping (recipe follows)
Garnishes (see below)

Preheat oven to 350 degrees. In a large bowl with a fork, completely combine all ingredients, using only 3 tablespoons of the hummus. Press into an 8-inch tart pan with removable sides. Dough thickness should be between 1/8 and 1/4-inch. Bake in center of oven for 10 minutes. Remove, spread with remaining hummus, top with berries, vegetables, and pine nuts. Sprinkle with sea salt, pepper, and Everything Bagel seasoning. Bake 7 minutes, sprinkle with feta, and bake 3 more minutes. Remove from oven, drizzle with olive oil, sprinkle with basil leaves, slice, and serve.

Filling and Topping:
Remaining hummus
1 cup fresh blackberries
1 cup diced cucumber
1 cup halved grape tomatoes
1/2 cup diced red onion
2 tablespoons pine nuts
2 tablespoons vegan feta (I like Follow Your Heart)
Pinch sea salt and freshly ground black pepper
Everything Bagel seasoning

Note: I had a few slices leftover grilled peaches and added those too. Feel free to experiment.

Garnish:
1 tablespoon olive oil
Optional: 8 fresh basil leaves, whole or torn if large

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June 25, 2025June 25, 2025 by betsy

Chewy Chocolate Chip Cookies Made with Melted Butter (vegan/plant-based)

Chocolate chip cookie recipes, even vegan ones–even Doubletree Lookalikes–are a dime a dozen. So what makes this one worthwhile, you ask?

For me, not only are the flavor and texture exceptional, but the ease of not having to use an electric mixer to cream butter and shortening–and then having to clean it up–cinches the deal.

You simply melt the butter on the stove or in the microwave and stir everything together in the same pan or bowl. The whole process is delightfully streamlined.

And if it is brutally hot where you are and the last thing you want to do is bake, I encourage you to go for it and then enjoy these monsters with a big scoop of plant-based vanilla ice cream… or make ice cream sandwiches.

Pro Tip: Add chocolate chips with flour so you aren’t struggling to incorporate the chips into a stiff dough.

Chocolate Chip Cookies with Melted Butter (vegan/plant-based)

Yield: 1 dozen large cookies

1/2 cup vegan butter, melted and slightly cooled
1/2 cup packed dark brown sugar
1/4 cup natural granulated sugar
1/4 cup aqua faba (juice from canned chickpeas)
1 teaspoon vanilla extract
1/2 teaspoon baking soda (not powder)
1/2 teaspoon salt if butter is unsalted
1/4 teaspoon ground cinnamon
1/2 cup oats
1 3/4 cups all-purpose flour
1/2 cup mini vegan chocolate chips

Preheat oven to 350 degrees. Line a baking sheet with silpat or parchment paper. Melt butter in saucepan over medium heat or for about sixty seconds in microwave. Cool slightly. Stir in both sugars, aqua faba, vanilla extract, baking soda, salt if using, and cinnamon. When completely combined, stir in oats. Then add all the flour and chocolate chips, and stir until completely combined. Dough will appear soft, but will bake up perfectly with just the right amount of spread. *Divide into 12 equal mounds–about 3-4 tablespoons–approximately 2 inches apart. Bake 15 minutes or until set and golden brown. Cool on baking sheet.

*I use the bakery style double-cookie scoop method in which you make twelve mounds with a two tablespoon cookie scoop and then place another mound of the same size on top of each pressing down firmly.

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June 22, 2025June 22, 2025 by betsy

Luscious & Loaded Greek Hummus (vegan/plant-based)

Beautiful, colorful, nutritious, and cooling and hydrating to boot, this is a perfect summer food alert…

I will likely not ever entertain again without making:

LUSCIOUS & LOADED GREEK HUMMUS!

Do the minimal chopping in advance, and it goes together in a breeze. Simply spread prepared or homemade hummus on a long platter, being sure to leave swirls to catch golden pools of olive oil.

Then–and I think an S-curve is prettiest–generously sprinkle with:

*halved grape tomatoes marinated a couple hours in a drizzle of olive oil, chopped garlic, sea salt, and freshly ground pepper;
*chopped cucumber (from a friend’s garden);
*diced red onion (I bought pre-chopped); *green or black olives;
*optional but recommended vegan feta (Follow Your Heart brand is virtually indistinguishable from dairy);
*optional toasted pine nuts;
*tiny or torn basil leaves (I used Thai basil);
*a generous swish of olive oil over the top;
*and a mere whisper of sea salt and freshly ground black pepper.

That’s it! Serve with cucumber slices to maximize crunch, color, and hydration, and to provide maximum scoopage. Don’t ask a carrot stick or a bell pepper strip to do a cucumber slice’s job!

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June 10, 2025June 22, 2025 by betsy

Luscious Cherry Mousse or Tart Filling (healthier/vegan/plant-based)

Recently returned from a 9-day trip after Maymester with 14 students and a detour on the way to see family in Houston on the way home, I was eager to see my friends.

As an excuse for a gathering–not that I need an excuse–I started researching what national food days are this month. It turns out that June 18 is National Cherry Tart Day!

Most desserts are just too many calories to fold into a reasonable day’s worth, except on special occasions and this was one, but I wanted something cool, creamy, and pretty I could enjoy throughout the summer. Plus, I wanted something quick that looked like I had labored. So I got to work.

The base of this recipe is something I eat every day with a banana for breakfast: *Silk brand vanilla Greek yogurt! It must be the Greek version in the dark blue packaging for the dense and creamy texture, almost like cheesecake.

You can spoon the filling into a crumb crust for a true tart (make 4 tines the recipe), but I think it is prettier in martini glasses. Either way, enjoy!

Luscious Cherry Mousse or Tart Filling (healthier/vegan/plant-based)
Yield: 2 servings

2-1/3 cup cartons Silk brand vanilla Greek yogurt
1/2 cup thawed So Delicious Cocowhip
1/2 cup prepared cherry pie filling + 6 additional cherries from filling (I use Lucky Leaf “Lite,” but use your favorite, including homemade if you choose)
1 tablespoon or more plant-based mini chocolate chips

In small bowl, gently fold together all ingredients except extra cherries and chocolate chips. Divide mixture between two serving bowls–I like martini glasses–and garnish each with remaining 3 cherries and 1 1/2 teaspoons chocolate chips. Refrigerate until serving time.

*I reuse the plastic containers in my studio.

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April 13, 2025April 13, 2025 by betsy

Minestrone Verde with Pistachio Gremalota (vegan & plant-based)

Minestrone Verde w/ Pistachio Gremolata
Yield: 8 servings

This burst of spring in a bowl is as quick and easy as it is nutritious thanks to a combination of fresh, frozen, and canned ingredients, including nine green vegetables. *Note: You can substitute fresh or frozen green beans and peas; just adjust cooking time and add about 1 cup vegetable stock.

2 tablespoons olive oil
1 bunch green onions, thinly sliced
6 celery hearts, diced
8 ounces diced green bell pepper
1 bunch asparagus, cut in half, bottom half discarded and remainder cut into 1-inch pieces
10 ounce bag shaved Brussels sprouts
4 ounce can mild green chilies with juice
1 tablespoon 21 Spice Salute (from Trader Joe’s but can sub 1/2 teaspoon each 6 dried Italian-leaning spices, e.g.: basil, marjoram, oregano, tarragon, thyme, rosemary)
2 large cloves garlic, minced
Sea salt to taste
*15.5 ounce can green beans, undrained
*15.5 ounce can green peas undrained
5 ounces baby spinach
10 ounce bag riced cauliflower, cooked in bag according to directions
15.5 ounce cannellini beans with liquid
1 tablespoon tomato paste
2 tablespoons sweet pepper brine (or sub bread and butter pickle brine),
15-ounce can lite coconut milk, 1/2 cup dry white wine, e.g. chenin blanc-viognier

In large soup pot over medium, heat olive oil to simmering. Add all raw ingredients + green chilies, spices, garlic, and sea salt to taste, and saute 3 to 5 minutes or so until tender. Add remaining ingredients, one at a time, stirring well, and cook until spinach is wilted and flavors are married. Adjust salt as desired. Serve hot topped with Pistachio Gremalota.

Pistachio Gremalota

Stir together equal amounts chopped parsley, lemon zest, and chopped pistachios, about 2 tablespoons each.

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April 6, 2025April 6, 2025 by betsy

Betsy’s Cheesy Jalapeno Honey Cornbread Pudding (vegan & plant-based)

With a texture that lies enticingly at the crossroads of cornbread and corn pudding, everyone will be going back for seconds. And it delicious hot or room temperature.

Betsy’s Cheesy Jalapeno Honey Cornbread Pudding (vegan & plant-based)

Yield: 8 servings

1 tablespoon vegetable oil
1.5 boxes Jiffy Vegetarian Corn Muffin Mix (but it is actually vegan)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup vegan sour cream (I like Tofutti when I can find it)
1-15.5 ounce can creamed corn
1-15.5 ounce can yellow sweet corn, drained
1 tablespoon pickled jalapeno brine
1/2 cup shredded vegan cheddar-style cheese
4 green pickled jalapeno peppers, halved lengthwise and then thinly sliced (about 1/4 cup; but use more to taste if desired) + 2 more halves or 1 whole, red or green, sliced a little thicker for garnish
1/4 cup vegan butter, melted, divided
1 tablespoon agave nectar

Preheat oven to 400. Pour oil in 10-inch skillet and place skillet in oven while it preheats. In large bowl, stir together all ingredients, using only 2 tablespoons melted butter. Carefully remove skillet from oven, swirl to coat bottom with hot oil, transfer batter into skillet, gently smooth surface, and arrange remaining sliced jalapenos on top. Whisk together remaining melted butter and agave nectar and drizzle evenly over top. Bake about 45 minutes or until golden on top and crispy around edges. The texture is a delectable cross between cornbread and corn pudding but is sliceable.

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January 20, 2025January 20, 2025 by betsy

Buttery Spiced Crackers–Customize Your Way (vegan & plant-based)

These crackers are as addicting as you choose to make them! Beatiful on a plant-based charcuterie board, they also play nicely with dips, spreads, and soups. Packed in tins, they make a welcome gift from your kitchen any time of year.

After experimenting with several approaches for holiday gift giving, I developed this recipe/method, which is vastly preferable–perfection, actually, to tossing the crackers in melted butter, as that leads to soggy, unevenly coated crackers and even to broken corners if square shapes are used.

Just look for seasoning blends that don’t list salt as the first or second ingredient…or serve extra beverages!

Buttery Spiced Crackers
Yield: approximately 35 crackers

35 very plain vegan crackers (I use just under 1 sleeve Carr’s Table Water Crackers)
2 tablespoons melted vegan butter, preferably unsalted (I am a Miyoko’s fan)
2 tablespoons olive oil
1 tablespoon seasoning blend, e.g., garlic herb, chili garlic, taco, a mixture, etc. (beware salt content if salt is first or second ingredient)
Optional: 2 to 3 teaspoons nutritional yeast

Preheat oven to 250 degrees. Line large cookie sheet with Silpat or parchment paper. Arrange crackers upside down in rows, not overlapping (7 rows of 5 works perfectly on my cookie sheet). Whisk together melted butter, olive oil, and seasoning. Brush/dab on each cracker, flip, repeat, and sprinkle each with a tiny bit of nutritional yeast if desired. (Crackers need not be completely covered in butter, but they should be fairly evenly and generously coated. If you think you may run out of the sesoning mixture midstream, whisk in a little more olive oil.) Bake 20 minutes, cool completely, and serve with plant-based cheese, dip, or soup, though they are tasty enough on their own with a glass of wine. Store leftovers in an airtight container.

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January 19, 2025January 19, 2025 by betsy

Creamy Mediterranean Root Vegetable Stew (vegan & plant-based)

This meal-in-a-bowl stew is a looker! Not just a pretty face, though, it is indescribably delicious–a little sweet and a little tangy–and the garnishes take it straight over the top. If you haven’t tried tamarind syrup, now may be the time. It is available at international food markets or online. But, if you don’t have any or can’t locate it, the stew is still one-of-a-kind.

Creamy Mediterranean Root Vegetable Stew (vegan & plant-based)

Yield: 4-6 servings

1 small yellow onion, diced or slivered
1/3 cup diced carrot
1/3 cup diced celery
1/2 red bell pepper, diced or slivered
1/2 green bell pepper, diced ir slivered
1/8 teaspoon each sea salt and freshly ground black pepper
3 large cloves garlic, minced
2.5 ounces baby kale
1-10 ounce package frozen riced cauliflower, cooked according to package directions (I microwave)
1-12 ounce package frozen root vegetables: carrots, beets, parsnips, sweet potatoes (I use Hanover brand frozen root vegetables for an air fryer, but cooked them in the microwave, as alternatively directed)
1-14.5 ounce can fire-roasted tomatoes
1 large bay leaf
1/4 cup finely chopped parsley
1/2 teaspoon ground coriander
1/2 teaspoon ground tumeric
2 cups vegetable stock (I use a roasted garlic paste + 2 cups water)
1-15 ounce can lite coconut milk
8 to 10 ounces hummus, plain or flavored (I use Ithica brand Lemon Garlic)
Optional garnishes: crumbled vegan feta (I love Follow Your Heart), coarsely chopped roasted and lightly salted pistachios, finely chopped parsley, tamarind syrup

In large soup pot or Dutch oven, heat olive oil over medium. Add onion, carrot, celery, bell pepper, salt, and pepper, and saute, stirring frequently, until softened, about 3 or so minutes. Add garlic and saute, stirring, for about 30 seconds. Add all remaining ingredients, except garnishes, stir well to combine, and bring to a gentle simmer for about 20 minutes to allow flavors to marry. Adjust heat as necessary throughout, stirring occasionally. Serve warm, garnished as desired, in big bowls.

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January 19, 2025January 19, 2025 by betsy

Kale, Cauliflower & White Bean Soup (vegan & plant-based)

Kale, Cauliflower & White Bean Soup
Yield: approximately 4-6 servings

January days don’t get grayer than this in Coastal Virginia as we prepare for an Arctic Blast from Siberia…and I crave it: the moodier the better. And with weather like this, my thoughts turn to soup–though, truthfully, my thoughts are never far from soup–and this one checks every hardy and healthful box. Hope you enjoy!

2 tablespoon olive oil
1 small onion, diced
1/3 cup diced carrot
1/3 cup diced celery
1/8 teaspoon each sea salt freshly ground black pepper
3 cloves garlic, minced
1 bay leaf
2 teaspoons Italian seasoning, or to taste
1 teaspoon rubbed sage, or to taste
10 ounces frozen riced cauliflower, cooked according to package directions (I use microwave)
1-15.5 ounce can cannellini beans, rinsed and drained
4 cups vegetable stock
8 ounces chopped kale, thick stems removed, or baby kale

In large soup pot or Dutch oven, heat olive oil over medium. Add onion, carrot, celery, salt, and pepper and saute, stirring frequently, until softened, about 3 or so minutes. Add garlic and saute, stirring, for about 30 seconds. Add all remaining ingredients, stir well to combine, and bring to a gentle simmer for about 20 minutes to allow flavors to marry. Adjust heat as necessary throughout, stirring occasionally. Serve warm in big bowls with crusty bread for sopping if desired.