Month: May 2011

by betsy

Vegan Cookbook Author Featured on Cover of VEER Magazine

With “Incredible Edibles,” the official launch and signing party of The Blooming Platter Cookbook just days away, I am thrilled and humbled to be the May “cover girl” for VEER Magazine, Hampton Roads’ alternative source for news, arts, culture, entertainment and dining information.

My beloved publisher (I am the arts writer for VEER), Jeff Maisey, describes the magazine’s mission as bringing “fresh perspectives to covering the diverse arts and culture community in Southeastern Virginia through print and online.”  And we try hard to do just that.

The print edition hit the stands over the weekend, so if you live in Hampton Roads, be sure to snag a copy at a Harris Teeter grocery store or any one of a number of other locations.  My travels took me all over Norfolk on Saturday, and there were copies at  four of my stops.

The talented Kathy Keeney shot the front cover photograph that you see here.  We had a really enjoyable photo shoot, but it is hard work, mostly for her, especially since I have a great face for radio and had to smile with my mouth closed to hide the dreaded braces!

That we needed a “blooming platter” was obvious.  So Kathy supplied the many pounds of gorgeous veggies that I held aloft.  But it was also her idea to give a subtle nod to Julia Child with the white collared shirt and pearls (my husband and I host an annual Happy Birthday Julia Child party each August).

The similarly talented Kristen Kirk wrote the feature story.  We had a  fun phone interview, and I always love to read how Kristen translates what she sees, hears and thinks into words.  But this time, I was overwhelmed.  How she managed to seamlessly weave together so many of my passions–my husband, friends, art, students, teaching, entertaining and more–into one cohesive story with vegan food running through it all, I will never know.  The picture she painted was incredibly generous.

If you live outside the area, you can read her story online by clicking the link above, but you won’t be able to see Kathy’s inside photos, so I’ll post them in a day or so.  You especially won’t want to miss Minnie, the Miniature Great Dane’s 15 minutes of fame: “Portrait of Minnie with Blooming Platter.”

Jeff, Kathy and Kristen, as my dear friend Iona would say, “I bow in your directions.”

by betsy

My Bloomin’ Braces Are Removed Just in Time for The Blooming Platter (Vegan) Cookbook Signing Party

My braces were removed today just in time for “Incredible Edibles,” the launch/signing party and food-in-art exhibition for The Blooming Platter: A Harvest of Seasonal Vegan Recipes this Saturday night!   

In the photo, Minnie (the “small” Dane) had just stood up with her paws on my shoulders to give me a big kiss.  She’s clearly a fan of my new appliance-free mouth…or maybe it was what I had for dinner!

Thank you Dr. Marnie (Marnie Vorhees of Klar Vorhees) for a heck of a birthday gift.  You do amazing work!  Your innovative custom approach, high level of customer service, delightful sense of humor, compassion, and empathy for real-life goals, concerns, and limitations put you at the top of your game.   

I couldn’t be happier…happier I did it; happier we’re finished (except for the “retention phase,” of course)!  My teeth/bite have never been this close to perfect, even after wearing braces twice as a kid.  

Another bonus:  I can go to bed a half hour earlier tonight because I won’t be cleaning my teeth!

by betsy

Vegan Cookbook Author, Betsy DiJulio, of The Blooming Platter (Vegan) Cookbook, Interviewed on Veg Cookin’

Jill of Veg Cookin’ recently contacted me to inquire about whether I would be willing to be interviewed for her wonderful website.

Boy, would I?!

I let her know, and last Friday she emailed me 5 insightful questions that were really fun to answer–not your typical interview questions–and posted our “conversation” on her website today.

In fact, when I received the questions, I emailed her back asking for a deadline.  But by the time I heard from her–which wasn’t much later–I had already answered all of the questions and sent them off, as I found them very engaging.  Hope you do too!

Read the interview here!  Thanks, Jill!

by betsy

Veggie Girl Give-Away of The Blooming Platter (Vegan) Cookbook

Dianne “Veggie Girl” is running a give-away of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes!  Click on the link to go directly to her post where entering is simple!  Just leave her a comment at the bottom of the post sharing your favorite vegan dish, and then cross your fingers.  Hurry, as the contest ends this Thursday, May 19, with winners announced on Friday, May 20!

While you’re on the Veggie Girl site, enjoy all this vegan health counselor, cook, and writer has to offer.  I was completely “plattered” by the attention she lavished on TBPC as her featured cookbook.  And she’s bringing it back for a second week in a row!

Last week, she prepared and photographed five of the recipes from the book–and did a beautiful job with all–adding an intro plus comments that are thoughtful and generous in their praise of the dishes.  I love some of her twists, like serving my Chinese Tempeh Lettuce Wraps in collards when the lettuce didn’t look good at her grocery story (I am a south’ren gal, after all); or serving my Tofu with Tomato-Caper Wine Sauce over quinoa and kale for a nutritional powerhouse of a meal.

I can’t wait to see what this week holds!

Thank you so much, Dianne (aka Veggie Girl) from the bottom of my bloomin’ heart!

by betsy

Vegan Indian Roasted Vegetables and Chickpeas in Cilantro-Mint Chutney Sauce

Yield: 4 salad, side dish or light main dish servings (easily doubles)

A heck of a multi-purpose dish–salad, side dish or even main dish–this new Indian inspired favorite goes together quickly and with few ingredients.  It’s inspiration came from several sources.

After the VEER Magazine cover photo shoot for The Blooming Platter Cookbook, there were lots of veggies to cook and enjoy.  So before the photographer was barely out of the driveway, I was roasting the asparagus and broccoli together.   It was still in the fridge today, and still good, but I had almost forgotten about it.

Then yesterday, on a Hampton Roads Magazine reconnaissance mission for our “Best Of” issue, I came home with a couple of jars of different Indian chutney: a cilantro and a mint, not sure how I was going to use them, but knowing they would give something an extra special flavor boost.  Some prepared foods are so good that I can’t make them better at home, and these are two examples.

And finally, I had purchased some poppadom on the International aisle of my local Kroger–another prepared item that I wouldn’t even try to make at home–to accompany a dish that I ended up popping in my freezer a week ago when I realized that there wasn’t time for a photo shoot.  Stay tuned for that one!

With all of those tasty ingredients in my larder, I went for a pre-lunch dog walk, fantasizing all the way about what my mid-day repast would be.  I decided to toss the roasted vegetables and a can of chick peas together with a dressing made of both of the chutneys and a small dollop of vegan sour cream (or yogurt), and serve the dish room temperature over a poppadom, tostato style.

Oh my goodness.  This is a keeper for sure:  so quick, so pretty, intensely flavorful and highly nutritious.  Plus, it ‘s fun to serve and eat.  Enjoy!

1 tablespoon vegan sour cream or vegan plain yogurt (I think the latter can sometimes be too runny and too sweet)

1 tablespoon prepared Indian cilantro chutney

1 tablespoon prepared Indian mint chutney

(or you can use 2 tablespoons of either type of chutney)

1 tablespoon vegan sour cream or plain yogurt

2 cup roasted vegetables (virtually anything would work, but I like asparagus and broccoli; I also like a lot of caramelization, so I roasted a small bunch of each with a little olive oil and sea salt for about 25-30 minutes at 450 degrees, and had twice as much as I needed)

1-15.5 ounce can chick peas, rinsed and drained

Optional Garnish: small slices or wedges of tomato and sprigs of cilantro

Accompaniment: one o per person, microwaved for 1 – 1 1/2 minutes

In a medium bowl, combine chutneys with vegan sour cream or yogurt.  Add roasted vegetables and chickpeas and toss well to evenly coat.  Serve one-fourth of hte vegetable mixture mounded on top of a poppadum, garnished as desired with tomato slices or wedges and cilantro sprigs.  Wait until just before serving to heap the mixture on the poppadum to prevent them from getting soggy.

You may alternatively serve this dish slightly heated to open up the flavors a bit.  Heat the vegetable mixture separately from the poppadum and mound it on top just before serving.

by betsy

Vegan Cook Likes Keurig But Only with Reusable Adapter

Recently, my  sister-in-law, who had built up so many points with Keurig that she was entitled to some free purchases, generously sent a single-serving “on demand” coffee maker to Joe and me.

I love the idea of making coffee–whatever type you prefer (hopefully fair trade)–one cup at a time and almost instantly.

However, I HATE the idea of all of those NON-recyclable K-Cups ending up in the landfills.  Though I would love to see what the “Visual Team” from Anthropologie would create with them since they are utter “recycled art” geniuses.

I hope this doesn’t sound harsh, but I feel that it is socially irresponsible for companies who manufacture the K-Cups not to do so with recyclable plastic.  I just don’t understand.

At any rate, I did a little research and mine seems to be a prevailing sentiment.  But my research also turned up Green Mountain’s refillable/recyclable K-cup adapter and filter, so I just placed an order.  Yes, it takes a tiny bit more time to scoop, but I can enjoy my cuppa with a clearer conscience.  Hope you will too!  (For coupons generously offered by Green Mountain, click here.)

by betsy

The Blooming Platter (Vegan) Cookbook Book-Signing Party One Week Away!

I’m so excited!  Exactly one week from day, Mayer Fine Art Gallery is hosting “Incredible Edibles,” the official launch party, book signing and food-in-art exhibition for my new cookbook, The Blooming Platter: A Harvest of Seasonal Vegan Recipes!

Click on the ‘Incredible Edibles” link above to go right to the Facebook event page with all the details.

Gallery owner, Sheila Giolitti, has generously made special arrangements with the publisher, Vegan Heritage Press, to have books for sale that night, so please plan to buy your book–or additional books!–at the party.  I would love to personalize your book(s) for you.  I’m even having special “bloomin’ bookplates” designed by my talented designer friend, Cae Hyrskanich.

Hope to see all of you folks in the local area at the party–it is free and open to the public!

Note: Sheila invited me to create an artwork for the show and for her to feature on the invitation, so the piece on the left-hand side is a painting I made entitled “Fertile Ground.”  I’m picking it up from the framer today and can’t wait to see it.

by betsy

Vegan Coconut Cream-Mango Sorbet

If you think the Chocolate Carrot Cupcakes below look scrumptious, you should try them with my Coconut Cream-Mango Sorbet: just a tiny scoop in a Chinese soup spoon!

The dessert display at the party mentioned in the cupcake post was beautiful, clean and modern with a sweep of white ceramic soup spoons filled with golden-orange globes of sorbet playing off the robin’s egg blue cupcake decoration–perfect complementary colors and flavors.

But with its subtle hint of fresh lime and tropical-sweet fruit flavor, this sorbet is luscious on its own or, if you don’t want to go so far as a cupcake,  with just a rich chocolate ganache squiggle as in the photograph.

This recipe and over 150 more, plus color photos, fill the pages of my new Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.  Your copy awaits at Amazon, Barnes & Noble, or Prince Books (both online and in their Norfolk, VA, store)!

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