Author: betsy

by betsy

*Nearly No-Bake Chocolate-Mocha Cheesecake with Banana Caramel Drizzle (vegan/plant-based)

This quick-and-easy, creamy, and gorgeous dessert will satisfy your need for both nutrition and decadence. Do something sinfully good for yourself!

*The crust is baked for 10 minutes.

Nearly No-Bake Chocolate-Mocha Cheesecake

Yield: 2-5″ or 1-7″ cheesecake

**Note: you can prepare 1.5 times the recipe and make this dessert in an 8- or 9-inch pan and it doesn’t have to be springform.

Crust:
12 Oreos
2 tablespoons vegan butter, melted
Chocolate Cheesecake (recipe follows)
Coffee Topping (recipe follows)
18-20 roasted pecan halves
2-4 tablespoons non-dairy whipped topping
Banana Caramel (recipe follows)

Preheat oven to 350 degrees. Process cookies in food processor until crumbs form, drizzle in butter, and pulse a few more times until all crumbs are moist. **Press into bottom of two 5-inch springform pans or one 7-inch springform pan. Place on a baking sheet and bake 10 minutes. Cool completely. Make Chocolate Cheesecake, and spread in pan(s), smoothing top. Make Coffee Topping and spread evenly over top(s). Arrange pecans on surface, dollop center with non-dairy whipped topping, and serve with a drizzle of Banana Caramel, or refrigerate until serving time. Caramel may be heated if desired.

Chocolate Cheesecake:
14 ounces firm tofu, drained
9 ounces semi-sweet chocolate chips, melted and cooled to room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Optional: up to 2 tablespoons unsweetened non-dairy milk to achieve desired consistency (I like soy)

In bowl of food processor, process tofu until smooth and creamy, scraping down sides of bowl as necessary. Add melted chocolate extracts and optional nondairy milk, and keep processing until completely combined and very smooth.

Coffee Topping:
1 tablespoon instant coffee or espresso powder
1 tablespoon water or Amaretto
2-5 ounce cartons vanilla Greek yogurt (I like Silk brand)
1 cup non-dairy whipped topping (I like Cocowhip)

In small bowl, whisk together
instant coffee or espresso powder and water or Amaretto until coffee is dissolved. Whisk in yogurt until completely combined and then gently fold in non-dairy whipped topping. Refrigerate until ready to use.

Banana Caramel:
2 tablespoons vegan butter
1/4 cup brown sugar
2 tablespoons unsweetened non-dairy milk (I like soy)
1 medium banana

Simmer butter, brown sugar, and non-dairy milk over medium heat, stirring continually for a couple of minutes. Puree mixture with banana in blender or Ninja-type smoothie maker until creamy and smooth.

by betsy

Individual Peach Cobblers (vegan/plant-based with gluten-free option)

Individual Peach Cobblers
Yield: 4 servings
(easily halves or doubles)

When you are craving cobbler, but want a streamlined approach and fewer servings, and would love it if the end result were cute single servings, this is for you.

And if you care, each serving is under 200 calories, if made with stevia, not counting accompaniments.

2 very ripe peaches, halved vertically, and pits removed
1/2 teaspoon stevia or granulated sugar
1/2 cup all-purpose flour or gluten-free 1:1 baking mix
2 tablespoons granulated sugar
2 tablespoons granulated stevia (or sugar)
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup soymilk or other non-dairy milk
2 tablespoons melted vegan butter
1/2 teaspoon vanilla extract
Accompaniments (optional):
non-dairy whipped topping, Greek yogurt (I like Silk brand vanilla), or non-dairy ice cream + pecan halves

Preheat oven to 350 degrees. Grease 4 half-cup ramekins and place a peach half, cut side up, in each. Sprinkle with a pinch of stevia or sugar.

In small bowl, whisk together flour, sugar, stevia, baking powder, cinnamon, nutmeg, and salt. Make a well in center, and pour in non-dairy milk, melted butter, and vanilla. Use a fork to completely combine.

Top each with a quarter of the batter. Try to just mound on top, rather than covering the sides and bottom of the ramekin. Bake 25-30 minutes or until set and cooked through. Serve warm, if desired, with non-dairy whipped topping, Greek yogurt (I like Silk brand vanilla), or non-dairy ice cream and a pecan half.

#vegan #veganism #veganrecipes #plantbasedrecipes #thebloomingplatter #foodstylist #recipedeveloper #foodphotography
by betsy

Savory Vegetable Tart with Creamy Cauliflower Filling and Press-In Crust (vegan/plant-based/gluten-free)

Yield: 6 to 8 servings

What desperation becomes inspiration:

With roasted veggies at the ready and really hungry after a 90-minute road trip, I wanted to make another savory tart, but was out of tofu or hummus or anything with which to make a filling.

Or so I thought…

Then, I remembered I had riced cauliflower on the freezer, so I microwaved it according to the package directions and stirred in 1/4 cup each vegan sour cream and shredded parm.  Wow!  It may be my new favorite!

As with the previous version, you can top it with virtually whatever looks beautiful and is in season.  I opt for contrasting shapes, sizes, and colors.

Summer Savory Vegetable Tart with Press-In Crust (vegan/plant-based/gluten-free)

Holding it all together is the beautiful, flavoral crust, which presses into your tart pan in a flash.  No rolling and maneuvering a temperamental dough. And since I think a crust should taste just as good as the filling, mine is subtly savory.  It is also tender but sturdy…the best of all worlds.

Savory Vegetable Tart with Creamy Cauliflower Filling and Press-In Crust (vegan/plant-based/gluten-free)

Yield: 6-8 servings

Press-In Crust (recipe follows)
12 ounces frozen riced cauliflower
1/4 cup vegan sour cream or cream cheese
1/4 cup shredded vegan parmesan (I like Follow Your Heart)
Optional:
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground pepper
Toppings:
Lightly roasted vegetable slices [blot with paper towel, brush or spray lightly with olive oil, sprinkle with salt, and roast on a sheet pan at 400-425 degrees for 8-10 minutes (in the photo, I used yellow squash, orange bell pepper, zucchini, sliced about 1/4″ thick)]
1/4-inch thick slices red onion
Halved grape tomatoes (I bought tri-color that were locally grown)
Olive halves, slices, and/or small dollops olive paste/tapenade (black or green)
Walnut halves or pieces (or other nuts/seeds)
Approximately 2 teaspoons olive oil
Approximately 2 teaspoons minced fresh basil or parsley.

Prepare crust according to directions below. Leave oven on.  In microwave safe bowl, cook cauliflower according to package directions. Stir in sour cream or cream cheese until melted.  Stir in parmesan until evenly distributed. Spread filling evenly in baked crust and gently smooth top. Arrange toppings over filling.  I often prefer an organic, irregular design for a more rustic appearance, but symmetrical is pretty, too. Drizzle with olive oil. Bake about 20 minutes or until slightly firm. Sprinkle, if desired, with minced basil or parsley. Serve warm or at room temperature.

Press-In Crust:

2 cups gluten-free 1:1 baking mix (if not gf, you can use all-purpose flour)
Optional: 2 tablespoons chia seeds
1 tablespoon Everything Bagel Seasoning (or sub 1/2 teaspoon garlic powder,
1/2 teaspoon onion powder, and
1 1/2 teaspoon sea salt or to taste)
1/2 teaspoon black pepper
8 tablespoons vegetable oil
8 tablespoons non-dairy milk

Preheat oven to 350°. In a medium bowl, stir all ingredients together with a fork to create a soft but not sticky dough. Drizzle in additional oil/non-dairy milk if necessary. Crumble over bottom of an 8-inch tart pan and press evenly onto bottom and sides, using the floured bottom of a glass to help press if desired. Place tart pan on a baking sheet and bake 15 minutes or until lightly golden brown.  Remove from oven.

#vegan #veganism #veganrecipes #plantbasedrecipes #foodstylist #recipedeveloper #foodphotography
@veganchefs
@vegan_community

by betsy

Summer Savory Vegetable Tart with Press-In Crust (vegan/plant-based/gluten-free)

Summer Savory Vegetable Tart with Press-In Crust (vegan/plant-based/gluten-free)

Yield: 6 to 8 servings

I’m not sure I have ever made a prettier entree.  But this vegan and plant-based beauty is also simple, so you can treat yourself on the regular.

And, although I am not gluten-free, some friends are.  So, for the crust, I often choose 1:1 gf baking mix.  Plus, for some baked goods like this crust, I often prefer its ever-so-slightly sandy texture. But it works just as well with all-purpose flour.

Speaking of the crust, it presses into your tart pan in a flash.  No rolling and maneuvering a temperamental dough. And, I think a crust should taste as good as the filling, so mine is subtly savory.  It is also tender, but sturdy…the best of all worlds.

The tofu-based filling is light, lovely, and infused with fresh raw spinach for summery color and additional nutrition.  And you can top it with virtually whatever looks beautiful and is in season.  I opt for contrasting shapes, sizes, and colors.

Press-In Crust (recipe follows)
14 ounces extra firm tofu
3 cups tightly packed spinach (basically, 2 big handfuls)
Optional, but recommended: 1/4 cup shredded vegan parmesan
1 tablespoon nutritional yeast
1 teaspoon Liquid Aminos
1 teaspoon mustard (any kind, e.g., whole grain, yellow, etc.)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt or to taste
1/4 teaspoon freshly ground pepper
Toppings:
Lightly roasted vegetable slices [blot with paper towel, brush or spray lightly with olive oil, sprinkle with salt, and roast on a sheet pan at 400-425 degrees for 8-10 minutes (in the photo, I used yellow squash, orange bell pepper, zucchini, sluced about 1/4″ thick)]
1/4-inch thick slices red onion
Halved grape tomatoes (I bought tri-color that were locally grown)
Olive halves, slices, and/or small dollops olive paste/tapenade (black or green)
Walnut halves or pieces (or other nuts/seeds)
Approximately 2 teaspoons olive oil
Approximately 2 teaspoons minced fresh basil or parsley.

Prepare crust according to directions below. Leave oven on.  In large bowl of food processor, process tofu and remaining ingredients, except toppings, until smooth, scraping down sides of bowl as necessary. Spread filling evenly in baked crust and gently smooth top. Arrange toppings over filling.  I often prefer an organic, irregular design for a more rustic appearance, but symmetrical is pretty, too. Drizzle with olive oil. Bake about 20 minutes or until slightly firm. Sprinkle, if desired, with minced basil or parsley. Serve warm or at room temperature.

Press-In Crust:

2 cups gluten-free 1:1 baking mix (if not gf, you can use all-purpose flour)
Optional: 2 tablespoons chia seeds
1 tablespoon Everything Bagel Seasoning (or sub 1/2 teaspoon garlic powder,
1/2 teaspoon onion powder, and
1 1/2 teaspoon sea salt or to taste)
1/2 teaspoon black pepper
8 tablespoons vegetable oil
8 tablespoons non-dairy milk

Preheat oven to 350°. In a medium bowl, stir all ingredients together with a fork to create a soft but not sticky dough. Drizzle in additional oil/non-dairy milk if necessary. Crumble over bottom of an 8-inch tart pan and press evenly onto bottom and sides, using the floured bottom of a glass to help press if desired. Place tart pan on a baking sheet and bake 15 minutes or until lightly golden brown.  Remove from oven.

#vegan #veganism #veganrecipes #plantbasedrecipes #foodstylist #recipedeveloper #foodphotography
@veganchefs
@vegan_community

by betsy

German Chocolate Cake-Inspired Energy Balls (vegan/plant-based/gluten-free)

Yield: approximately 1 1/2 dozen

As Father’s Day approached on Sunday–coupled with a desire for a mid-afternoon two-bite sweet treat with some healthful benefits now that I am home for the summer–I created these simple energy balls inspired by my late Papa’s favorite: German Chocolate Cake.

1 cup dates, Medjool if possible (if not Medjool, cover in hot water and soak at least a half hour until very pliable, drain)
1/4 cup cocoa powder
3 tablespoons almond, cashew, or pecan butter
1 tablespoon maple syrup
1/2 teaspoon almond extract
1 cup shredded unsweetened coconut
1/2 cup pecan pieces
Up to 1/2 cup coconut flour to stiffen mixture
Garnishes: app 18-20 Pecan halves
1/2 cup chocolate chips, melted in a saucepan over low heat or in a snall bowl in the microwave in 30-45 second intervals, whisking in between (if using a saucepan, transfer melted chocolate to a small cup or bowl)

Place all ingredients, except coconut flour and garnishes, in food processor and pulse until mixture comes together in a pliable ball, adding coconut flour as needed. If you want larger pecan pieces, add them later in the process. Using rounded tablespoons of dough, form into balls and insert a pecan half halfway into the top of each. Using pecans as handles, dip balls in melted chocolate halfway up the sides. Place on a piece of parchment, waxed paper, or foil to set up. Store, tightly covered, in refrigerator, or a cool, dry place.

#veganrecipeshare #plantbasedrecipeshare #recipedeveloper #germanchocolate #chocolatelovers
by betsy

Healthier Buffalo Chick-un Dip (vegan/plant-based)

Dip for dinner? Heck yea!

I’m not sure why I was craving (plant-based) Buffalo wings for Sunday night’s dinner, but I was. Maybe it was all the buzz about Juneteenth on Friday with picnic fare.

But, we went to an unrelated party Saturday night with a creamy dip I couldn’t eat, and I love dip for dinner. So my craving shifted to the uber popular Buffalo Dip with chickpeas. But, I didn’t want all the cheese, as shredded cheddar is not part of the traditional Buffalo “wing” experience.

Neither are white beans, but I opted for pureed cannolini beans as the base. Then I made a simple vegan Buffalo Sauce and whisked it in.

I could have then stirred in vegan blue cheese dressing, but I opted for a little more restraint: 2 tablespoons each plant-based cream cheese and sour cream plus garlic and onion powders and minced parsley. The blue cheese would come at the end.

For texture contrast and still more protein, I stirred in diced chick-un and chickpeas. But because I am a fried chick-un or cauliflower wing gal, but didn’t want to use a processed fried product, I sprinkled fried onions over the top before baking. The ones of green bean casserole fame are plant-based!

When my dip emerged from the oven, bubbly, tangy, and spicy, I crumbled Follow Your Heart feta over the top. It is a good substitute for their blue cheese, which I didn’t have on hand.

Lastly, I sprinkled on a little more parsley, and I served it with celery sticks, natch. And a nonalcoholic Mich Ultra Zero.

Dip dinner done right!

Healthier Buffalo Chick-un Dip
Yield: 4-6 sevings as a meal

1/4 cup vegan butter, melted
3 tablespoons hot sauce like Frank’s (I used Sriracha)
1 tablespoon tomato paste (not sauce)
1 tablespoon apple cider vinegar
1 tablespoon finely chopped parsley
1 teaspoon Liquid Aminos
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1-15 ounce can cannolini beans, drained and pureed (use food processor, blender, or smoothie maker like a Magic Bullet)
1-15 ounce can chickpeas; well drained
2 cups chopped faux chick-un (I use Morning Star frozen strips, thawed in microwave)
Topping: approximately 1 cup crispy fried onions (most brands in a can or package are vegan, but check ingredients)
Garnishes: a couple tablespoons finely chopped parsley and about 1/4 cup crumbled vegan blue cheese or feta
Accompaniment #1: celery sticks
Optional accompaniment #2: non-alcoholic beer (I enjoy Michelob Ultra with this dish)

Preheat oven to 350 degrees. Grease an 8-inch baking dish. Whisk together first 9 ingredients until completely combined to make Buffalo Sauce. Whisk sauce into pureed beans. Stir in chickpeas and diced chick-un. Transfer mixture into prepared baking dish, and sprinkle top evenly with fried onions. Bake for about 20 minutes or until heated through. Cover with foil if onions start to brown too quickly. Remove from oven, sprinkle with feta/blue cheese and more parsley, and serve with celery sticks and a nonalcoholic beer, if desired.

#buffalowings #buffalodip #veganrecipeshare #plantbasedrecipeshare #dipfordinner
by betsy

Peach Crumble with Cardamom (vegan/plant-based)

A gift of farmstand peaches led to the creation of this simple dish that is more than the sum of its parts.

I wanted the fruit to remain close to its juicy and sweet-tart raw state, but be elevated to dessert status.

A simple streusel topping did the trick. I love all kinds of streusel and make a delicious one with melted butter and oats. But it is quite crisp, and I wanted something a little puffier.

So I didn’t melt the butter or add oats, but I did stir in baking powder for lift and pecans for a tender crunch. A hint of earthy citrusy notes from cardamom is a beautiful complement to the fruit.

Peach Crumble with Cardamom (vegan/plant-based)

Yield: 8 servings

5 peaches, halved, pit removed, and cut into 8 wedges each or chopped into large pieces
2 tablespoons flour
1 tablespoon Peach Schnapps (De Kuyper is vegan) or fresh lemon juice
1/2 cup vegan butter, very slightly softened
1 cup flour
1/2 cup brown sugar
1/2 cup pecans
1/4 cup natural granulated sugar (like demarera)
Optional, but recommended: 2 teaspoons minced basil + more for garnish
1 teaspoon baking powder
1/2 teaspoon ground cardamom
Accompaniment and optional garnish: vegan vanilla ice cream or whipped topping like Cocowhip + a light sprinkling of minced basil

Pregeat oven to 350. Grease 8 to 10″ baking dish. Distribute peaches in an even layer in prepared dish. Use your fingers to crumble steusel over the top, covering completely. Place dish on a rimmed baking sheet to catch potential drips, and bake 25-30 minutes or until top is medium golden brown. Serve warm with ice cream or whipped topping if desired. Store any leftovers covered in refrigerator.

As if there will be leftovers!

#peachcrumble #veganrecipes #plantbasedrecipes

by betsy

Cardamom Banana Bread (vegan & plant-based with gf option)

Yield: 1-5×8″ loaf

I have yet to run across a banana bread I didn’t love. Years ago, I started adding coffee to the batter thanks to Molly Katzen’s recipe in the Enchanted Broccoli Forest.

In this not-to-sweet vegan iteration that a friend dubbed “perfect,” I add a few other unexpected ingredients to create a warm, savory profile: I brown the vegan butter for a hint of caramel, stir in some miso for rich umami depth, and sprinkle in cardamom for an earthy and slightly lemony note.

The halved banana garnish is the chef’s kiss.

Miso Banana Bread

3 medium bananas + 1 sliced lengthwise for garnish
1/2 cup vegan butter, melted and lightly browned over medium heat (watch closely, remove from heat, and add to banana mixture when just golden)
Optional but highly recommended: add 1 teaspoon espresso powder or cheap instant coffee, and dissolve in banana-butter mixture
3/4 cup brown sugar
3 tablespoons white or yellow miso
1 teaspoon vanilla extract
2 cups all-purpose flour or 1:1 gluten-free baking mix
2 teaspoons baking powder
1 teaspoon ground cardamom
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Optional: 3/4 to 1 cup pine nuts or pecan pieces plus a few for the top

Preheat oven to 350 degrees. Grease a 5×8″ loaf pan. In large bowl of electric mixer, mash 3 bananas on low speed. Add browned vegan butter, optional espresso, brown sugar, miso, and vanilla, and beat on low speed until combined. Add all remaining ingredients and beat again on low speed, scraping down sides of bowl as necessary, just until batter is smooth. Stir in optional chopped toasted nuts until evenly distributed in the batter. Transfer batter into loaf pan and smooth top. Nestle halves of remaining banana, cut side down, side by side, and slightly offset, like parentheses, on top. Sprinkle, if desired, with a few reserved nuts.

Bake for 50 to 60 minutes or just until well risen, golden brown on top, and a toothpick/skewer inserted in center comes out clean or with a few moist crumbs attached. If bread starts browning too quickly, cover with a sheet of aluminum foil (shiny side up) and continue baking until done. Cool 5 to 10 minutes in pan on wire rack, invert onto a plate, and then again back onto wire rack to cool completely.

Note: I took this bread, simply wrapped in parchment paper and tied with ribbon, to happy hour with a friend, the one who pronounced it “perfect.” She later shared that she ate 2/3 of it herself. I’ll drink to that!

#vegan #veganism #veganrecipes #plantbasedrecipes #thebloomingplatter #foodstylist #recipedeveloper #foodphotography @veganchefs
@vegan_community

by betsy

Spinach-Onion Quiche with Savory Press-In Crust (vegan/plant-based/gluten-free)

Yield: 6 to 8 servings

This super simple vegan quiche is summer personified, but enjoy it all year since spinach is traditionally a winter green.

Never struggle with rolling out a temperamental crust again, as this one simply presses into a pie or tart pan and emerges tender but sturdy. Plus, I think a crust should taste as good as the filling, so mine is subtly savory.

You can use it myriad ways, but this recipe calls for a tofu-based spinach and onion filling that is as light and lovely as can be.

Press-In Crust (recipe follows)
1 tablespoon olive oil
1 medium onion, diced
Pinch salt
3 cups tightly packed spinach (basically, 2 big handfuls)
14 ounces extra firm tofu
1 tablespoon nutritional yeast
1 teaspoon Liquid Aminos
1 teaspoon mustard (any kind, e.g. whole grain, yellow, etc.)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt or to taste
1/4 teaspoon freshly ground pepper
Highly recommended garnish: 1 teaspoon Everything Bagel Seasoning

Prepare crust according to directions below and remove from oven. Leave oven on. Meanwhile, heat oil in large skillet over medium, add onion and a pinch salt, and sauté, stirring frequently, until softened. Add spinach, and continue sautéeing and stirring occasionally until wilted. Remove from heat. In large bowl of food processor, process tofu and remaining ingredients, except garnish, until smooth, scraping down sides of bowl as necessary. Remove blade, and gently stir in spinach mixture. Spread filling evenly in baked crust and gently smooth top. Sprinkle with Everything Bagel Seasoning. Bake about 20 minutes or until firm.

Press-In Crust:

2 cups gluten-free 1:1 baking mix (if not gf, you can use all-purpose flour)
2 tablespoons chia seeds
1 1/2 teaspoons sea salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
8 tablespoons vegetable oil
8 tablespoons non-dairy milk

Preheat oven to 400°. In a medium bowl, stir all ingredients together with a fork, adding more milk if necessary to create a soft but not sticky dough. Crumble evenly over an 8-inch tart pan and press evenly onto bottom and sides, using the floured bottom of a glass to help press if desired. Place tart pan on a baking sheet and bake for 10 to 12 minutes or until lightly golden brown.

#vegan #veganism #veganrecipes #plantbasedrecipes #thebloomingplatter #foodstylist #recipedeveloper #foodphotography @veganchefs
@vegan_community
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