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
My Vegan Red Wine Onion Jam is good with virtually anything, including a spoon. You can also control the texture by how thinly you sliver the onion. You could even dice it instead. And you may cook it down as much as you like. I was starving and didn’t cook it as long as I might have so, in the photo, it may be a little less “pulpy” than you will want yours. Any way you slice or dice it, it is addicting, including as shown with a wedge of my Vegan Brie en Croute and some beautiful red seedless grapes almost identical in color to the jam.
January 31, 2010 at 9:16 pm
Will definitely be trying this out! Anything with onions and balsamic vinegar together is usually a winner!
February 1, 2010 at 8:23 am
I definitely agree! I can imagine it on so many things. Friday night, I had a non-red wine version at my favorite restaurant with a plate that included a flavorful veggie couscous, some beet pesto and grilled raddichio. Fabulous. (Search "beets" on my site to get my recipe inspired by theirs. I think I like mine even better; both are to die for and I never would have come up with it on my own.)
Oh, and you can control the texture not only by the cooking time, but also by the size or shape you cut the onions. In fact, I think I'll add that. Thanks!
February 1, 2010 at 10:09 am
I love red onion jam! I posted some on my blog a few months ago and it was a big hit, but surprisingly most people said they had never heard of it. I was shocked! Something this delicious deserves to be famous! Gorgeous photo, Betsy.
February 1, 2010 at 12:09 pm
You are always so sweet, VV. Mine is actually a yellow onion jam but with red wine so it turns red. The more variations of this wonderful stuff, the better!
February 5, 2010 at 9:32 am
Looks so yummy! Thanks for such delicious recipe.
It sounds very easy to make. Great recipe post. Keep posting!
February 5, 2010 at 6:29 pm
Thank you for taking the time to comment! It's very easy, beautiful and all the rest of it. I can think of so many foods to serve it with. Yum!
February 19, 2010 at 12:14 pm
this looks wonderful! i love onions and i love cooking with wine! i can't wait to try it!
February 20, 2010 at 9:17 am
I'm so glad it sounds good to you. It is really the best condiment ever!