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: 2 servings (true confession: I ate the whole recipe for a late lunch, but I didn’t eat dinner)
February 26, 2010 at 12:37 am
Wow, that looks fabulous! Love the idea of serving it in a martini glass, very fancy! 🙂 I am liking your latest lower calorie, higher protein recipes, so please keep posting what you have been eating.
I am curious to hear about your event too.
-K
February 26, 2010 at 7:22 am
Thanks, K. It was so very good which is why I devoured all of it! I fell off the high protein wagon last night (but I had leftover Indian lentils and rice from a local restaurant for lunch) because I hadn't been to the grocery store. But I'll be back on it this weekend! I appreciate your post.
The event is March 20. More soon!
March 27, 2010 at 5:36 pm
Wow – I just found your blog and made this – YUM YUM YUM. I am super excited to try your recipes regularly.
LisaB
March 27, 2010 at 6:30 pm
Hi there, Lisa. I'm so glad you found me! Please share TBP with all your pals. I really appreciate your taking the time to share your "feed"back. Today, I was craving this salad, but it would have required a trip to the grocery store, as I had tempeh, but not the rest of the ingredients. I made do with my Vegan Bran Bud Pancakes and since I ate half the recipe following the photo shoot, I pretty much called that lunch too. 🙂 I hope you'll visit often and enjoy what you find. Cheers!