The Blooming Platter Cookbook:
A Harvest of Seasonal Vegan Recipes 
Betsy’s first book is a celebration of the seasons, featuring a wide range of accessible and elegant vegan recipes for the home cook. Spanning regional American favorites and global cuisines, these 175 recipes and 8 pages of color photos feature all the essential goodness that fresh vegetables, fruits, and herbs bring to your table, all year ‘round.
Available on Amazon.
Cheers and thank you for your support!
What’s “The Platter”?
The Blooming Platter offers a growing collection of recipes for creative appetizers, beverages, snacks, soups, salads, sides and entrees with a tendency toward ethnic fusion dishes, lightened-up comfort foods and updated classics with a twist. A baker since childhood, I also include a burgeoning selection of dessert recipes that will tempt even the staunchest dairy-lover. Here's to compassionate plant-based cooking and eating!
~Betsy DiJulio
About Betsy DiJulio
When Betsy—an award-winning art teacher and practicing artist—is not teaching, making art, reading, writing, or walking her new dogs, Patsy and Urban, she can often be found in downward dog on her yoga mat.
And after that? A little food, a little more wine, and a lot of communing with friends, family, and students (well, no wine for her students).
In addition to authoring The Blooming Platter Cookbook, Betsy is a regular contributor, columnist, or featured writer for:
- SchoolArts
- Coastal Virginia Magazine
- VEER
- The Virginian-Pilot
- Alimentum
Look for the occasional link here on her website.
Besides art and cooking, Betsy admits to being a little obsessed with:
-Anything eco- or animal-friendly
-Artisanal and small business ventures
-Day hiking
-Consignment fashion
-Design in its many forms, especially interiors and landscapes
Did someone say mid-century modern?
Blooming Blogroll
Yield: 1 wheel of vegan “brie”
February 14, 2010 at 10:20 pm
Whoa. This is serious stuff here, and it sounds AMAZING. I will put this on my list of things to try one day, when the occasion presents itself!
February 14, 2010 at 10:28 pm
This looks fantastic…thanks for posting the recipe…this is something I have to try!
February 14, 2010 at 10:33 pm
So funny, Gina! It is really, really good. No one will confuse it with dairy brie, but its creamy (rather than oozy) goodness will make them not care. 🙂
And, Rose, it was my pleasure. Please enjoy. Warning: it's difficult not to eat the whole thing alone in one sitting knowing it's healthful tofu!
February 15, 2010 at 12:01 am
This is such a great idea! I'm picturing a vegan wine and cheese night centred around this baked brie!
February 15, 2010 at 7:01 am
I want to come! But you live too far away. 🙂 I just read your profile and your life sounds so interesting and meaningful. In fact, I just added "The Tropical Vegan" to my blogroll. Check out my Vegan Baked Brie en Croute (puff pastry this time) with Red Wine Onion Jam. It would be a nice guest at your party too.
February 15, 2010 at 1:59 pm
YUM YUM! This is such an awesome dish, I can't wait to give it a try. I was just thinking about brie the other day and thought that it was something that just couldn't be veganized. How wrong I was!
February 15, 2010 at 6:23 pm
How cool. This sounds great.
February 15, 2010 at 7:28 pm
VV~
I'm so glad you think so! I just polished off the remainder for dinner. Honestly, it is significantly different from my recollection of brie, but creamy, tasty and satisfying. And it keeps me from missing dairy brie. Let me know what you think!
And, Heather, thanks. It is really good and I'm scheming about some new ways to vary it. Enjoy!
February 18, 2010 at 1:04 am
I am dying over this recipe. It looks incredible.
I'm passing you the sunshine award, love your site 🙂
http://www.vegissexy.com/2010/02/sunshine-award.html
February 18, 2010 at 7:06 am
Wow, thank you so much. I just posted a comment on your site. I'm humbled as I'm a fan of you and your site. Now, are recipients supposed to pass it on?
So glad you think this recipe looks like a tasty one. I adore it. I've had a busy week and haven't been able to cook/post anything new and it's killing me. I plan to make up for it this weekend.
Cheers!
February 18, 2010 at 8:25 pm
Gosh, this looks really tasty. I'll have to try this!
February 18, 2010 at 10:56 pm
Please do and let me know what you think!
February 19, 2010 at 12:13 pm
i love phyllo dough! your wheel is pretty and looks delicious! i have a couple of boxes in the freezer at home and i can't wait to use them again when i'm back from school for spring break.
February 20, 2010 at 9:24 am
Me too! It seems so light. I can't think of a better use for your phyllo dough. Since you love the stuff too, you might want to try my Baked Apples Baklava that are wrapped in phyllo with a tasty walnut mixture inside. Enjoy!
February 21, 2010 at 11:57 pm
woah woah, this is genious! I'm flabbergasted! dude, so making this for a dinner party and watching people go "whaa?"
also, really really nice blog, I just came across it and it looks amazing.
February 22, 2010 at 7:21 am
What an adorable message. Thank you! I wish I could be there when they all do their "whaa?" Thanks for commenting! Remember, they won't think it's dairy brie, but they'll love it. 🙂