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
August 6, 2012 at 11:05 am
I have been looking for a black rice recipe that really appeals to me and I think this is it!
August 6, 2012 at 12:35 pm
How sweet, Bryanna…I hope it is. It is scrumptious regardless, but I do think that the Asian basil (Thai or Vietnamese) gives it that special and authentic little somethin-somethin’. Enjoy!
May 2, 2013 at 12:34 pm
Sounds divine!! However, I have tried, from two computers, to print recipe, from One Green Planet…and it is obliterated by advertisements and words and I cannot see the recipe. Maybe they just want us to lust over it, not actually make it. Or maybe there is a copyright issue and they don’t want us to print. If I ever get the urge to write it down I will most definitely try it. Beautiful recipe.
May 2, 2013 at 6:43 pm
Good grief! I’m so glad you told me. I had no idea, but I do know they recently redesigned their site. I am going to send you the recipe via email. But I am also going to share your feedback with the editor and see what he says in hopes of getting some kind of resolution. They definitely want people to be able to print their recipes. One question, though: how did you try to print it? After I received this comment from you, I went to their site to see what happened when I tried to print, but I didn’t even see a print button. Thanks for any information you can provide.