Author: betsy

by betsy

Sichuan Chex Mix with Hot Chili Oil (vegan & plant-based)

Yield: 4 quarts (16 cups or 1 gallon)

Every Christmas, my late mother made traditional Chex Mix. She would not be at all happy with my messing with tradition.

With apologies to my mother, this year’s vegan Sichuan Chex Mix is inspired by my Chinese obsession from Judy’s Sichuan in Virginia Beach, VA: Tofu Braised in Hot Chili Oil. Redolent of garlic, ginger, and chilies, this dish features 4 other key ingredients: fried tofu and stir fried jalapeños, red and green bell pepper, and peanuts over Jasmin rice.

I think, though I am not certain, that an elusive flavor in the dish is lent by Sichuan Peppercorn which I purchase st the Asian market and grind myself. Warm, but not hot (to me), this seasoning also adds a very temporary, characteristic, and pleasant lip numbing sensation. The Chex mix is delush with or without.

Seasoning Mix:
1/2 Cup vegan butter
1/2 cup olive oil
2 tablespoons Soy Sauce
2 tablespoons Fried Chili in Oil (sold in a jar on Kroger’s Asian aisle)
2 teaspoons grated ginger (I purchase it in a squeeze jar)
1 tablespoon Garlic Powder
1 tablespoon Onion Powder

Optional: 1 to 3 teaspoons ground Sichuan Peppercorn

Cereal Mix:
7 cups Rice Chex cereal
5 cups pretzel sticks
*3.5 ounces crispy fried onions in bag, carton, or can
*3.5 ounces crispy jalapeños in a bag
*3.5 ounces crispy red bell pepper or beets in a bag or carton
4 ounces roasted and salted edamame
1 cup roasted and salted peanuts

*I use Fresh Gourmet brand from Kroger. I wanted bell pepper, but couldn’t find them in two stores, so the beets added that red, sweet, and earthy element I wanted.

Preheat oven to 250 degrees. Melt butter in large roasting pan in preheating oven. Stir in remaining Seasoning Mix ingredients followed by all Cereal Mix ingredients, coating evenly. Bake 1 hour, stirring every 15 minutes. Cool completely and package in airtight containers.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #plantbasedsichuan #vegansichuan #plantbasedchexmix #veganchexmix
by betsy

Middle Eastern Tomato Coconut Soup with Chickpeas and Spinach (vegan & plant-based)

Yield: 2-4 servings

This is, for me, the perfect soup: light, bright, quick, stupid easy, pretty, and a nutritional powerhouse.

1-15.5 ounce can each fire roasted tomatoes, lite coconut milk, and drained chickpeas

1/2 teaspoon each garlic powder, onion powder, coriander, ground cumin, sea salt smoked paprika, and sumac

1 tablespoon liquid aminos, soy sauce or vegan Worchestershire (most organic brands are anchovy-free)

4 cups lightly packed baby spinach or Kale leaves

Toppings: vegan sour cream and Everything Bagel Seasoning

Note: I stirred in a few half slices of roasted oranges I had on hand, and they were a beautiful addition.

In a large soup pot over medium heat, stir together all ingredients until simmering. Stir in greens, just until wilted. Serve in bowls topped with vegan sour cream and a generous sprinkle of Everything Bagel seasoning.

Delish served immediately; even better the next day.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansoup #plantbasedsoup #veganmiddleeastern #plantbasedmiddleeastern

by betsy

Pumpkin-Ginger Blondies (vegan, plant-based & gf)

Yield: 9 bars

These treats are all fall!

Gluten-free (as long as your oats are gf) with no added oil, these bars are insanely moist and deeply flavorful.  Plus they go together in a snap in the bowl of your food processor.  Rich and decadent tasting, they are packed with protein, vitamins, and fiber, but bear no resemblance to health bars. 

You can substitute almond butter for pecan butter, but why would you?!  Pecan butter is the perfect autumnal complement to the other fall flavors.

1-15.5 ounce can chickpeas
1 cup canned pumpkin
2/3 cup sugar
1/2 cup pecan butter
1/2 cup almond flour
1/4 cup rolled oats
1/4 cup maple syrup
2 tablespoons cornstarch
1 tablespoon pumpkin pie spice or to taste (or substitute a mixture of ground cinnamon and ground ginger)
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Optional topping: 2 tablespoons sugar

Preheat oven to 350 degrees.  Grease an 8″ square pan. Process all ingredients except topping in food processor until smooth, scraping down sides of bowl as necessary.  Transfer batter to prepared pan, smooth top, and bake for approximately 40 minutes or until a toothpick inserted in center has only a few moist crumbs clinging to it.  Remove from oven and sprinkle liberally with remaining 3 tablespoons of sugar.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganpumpkinbars #plantbasedblondies
#veganblondies
#plantbasedpumpkinbars
#veganpumpkinblondies
#veganpumpkinblondies

by betsy

Beer Battered Onion Ring Cups with Cream Cheese Spinach (vegan & plant-based)

Yield: 2 servings

I have always loved the edible bowl concept, especially miniaturized. Thick beer battered and deep fried onion rings make the perfect cups for fresh garlicky cream cheese spinach. This is a rich dish, so a serving of 3 to 4 is about perfect as a meal.

Beer Battered Onion Rings

1 cup flour (I use white whole wheat)

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon baking powder

1/2 teaspoon sea salt

12 ounces beer (search online for a vegan brand you like)

1 large yellow onion

Cream Cheese Spinach Filling (recipe follows)

Garnish: cherry tomato halves

Preheat deep fat fryer or a large pot of oil to 375 degrees and oven to warm if desiresd. In a medium mixing bowl, whisk together dry ingredients and then whisk in beer. Set aside. Peel onion and slice off both ends, reserving flesh for spinach. Cut onion in half crosswise and separate into rings. Dip into batter, coat well, and fry a few at a time, just until golden brown. Drain on paper towel and keep warm in oven if desired. When all rings are fried, arrange on serving plates, fill with spinach mixture, garnish with cherry tomato halves, and serve immediately.

Cream Cheese Spinach Filling

Pinch sea salt

2 tablespoons finely diced onion (I use the onion flesh around the trimmed ends)

4 large cloves garlic

10 ounces fresh baby spinach leaves (or favorite baby greens; I like the Harris Teeter Power Greens)

4 ounces plant-based cream cheese

Cover bottom of a 10-inch skillet with water and a pinch sea salt. Add onion and garlic and simmer, stirring frequently, until softened. Add spinach and wilt, stirring occasionally. Stir in cream cheese until melted and fully combined.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn
by betsy

Asian Fusion Popcorn Salad (vegan & plant-based)

Seriously, this dish is OUTRAGEOUS!

You can laugh if you want at the idea of popcorn salad, but if you think of popcorn as just another grain, it doesn’t seem so odd and it is delicious.

No recipe, I just mixed a bowl of Skinny Pop popcorn with a few edamame, some finely diced red bell pepper, finely sliced scallions, and roasted and salted peanuts, and tossed it together with a tablespoon of my famous hot chili oil found right on this site.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #asianfusion #popcorn
by betsy

Fresh Orange Bundt Cake with Black Walnut Streusel

I created this cake to share with a dear friend for her birthday in memory of her dad, who loved a black walnut-orange cake, as she is selling the family home during her birthday week. Today, Veterans Day, we enjoyed a still-warm slice with mid-morning chai on her eclectic artsy patio near the beach.

Streusel:
1/4 cup flour
1/4 cup brown sugar
3/4 cup coarsely chopped black walnuts (or nut of your choice)
1/4 cup softened vegan butter

1 cup non-dairy milk
2 tablespoons apple cider vinegar
3/4 cup vegetable oil
1 cup natural sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
Zest of 2 medium oranges
1 cup fresh squeezed orange juice
Oprional: 1 tablespoon orange liqueur
3 cups flour (I use white whole wheat)
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon sea salt

Grease and flour 10-cup bundt pan. Preheat oven to 350 degrees.

Place all streusel ingredients in small bowl and crumble together with fingers. Set aside.

Whisk together non-dairy milk and vinegar in a small bowl and set aside to curdle. In a large bowl of electric mixer beat together oil and sugars for a couple of minutes at medium speed, scraping down sides of bowl as necessary, adding vanilla and orange zest at the end. Add both liquids (curdled nondairy milk and orange juice) and flour, alternating, about 3/4 cup at a time, beginning and ending with flour. Beat in baking soda, powder, and salt. Crumble streusel evenly into bottom of bundt panel. Pour batter over and gently smooth top. Bake 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan; invert onto wire rack to finish cooling or enjoy while still warm.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganorangebundtcake #plantbasedorangebundt cake
by betsy

Japanese Fusion Nachos (vegan & plant-based)

Your local gastropub could only hope to top this, the best healthy bar food evuh…

Japanese Fusion Nachos!

This is less a recipw than a formula.

Vegan eggroll wrappers, cut into triangles, deep fried, drained well, and topped with:

-shredded vegan mozzarella
-steamed edamame with sea salt
-finely diced red bell pepper
-sexy sauce [1 part sweet chili sauce + 3 parts vegan mayo (I use no-calorie)]
-sliced scallions
-wasabi smoked almonds
-Everything Bagel Seasoning (sesame seeds + dried garlic, etc.)

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegannachos #plantbasednachos #asiannachos #plantbasednachos

by betsy

Roasted Orange Salad with Smokey Orange Dressing (vegan & plant-based)

If you have never enjoyed roasted oranges, skin and all, what are you waiting for?!

When I accepted a position teaching upper school art at Norfolk Academy in July, I had no idea that breakfast and lunch prepared by the talented refectory staff were part of the incentive package. And what an incentive. I am not a breakfast-eater, but I relish my specially-prepared vegan lunches.

We joke that the Academy owns an orchard, as we are fed a bounty of apples and oranges, tucked into our lunch bags. I find whole fruit a little messy to eat–I am not a fan of juice running down my chin–so by the end of each week, I have a collection of whole fruit. From the apples, I make bundt cakes once or sometimes twice a week for faculty members and staff. Sometimes, I use fresh oranges for the liquid.

But, when it occurred to me that roasted oranges in a salad might be a delicious way to use them, I conducted some research, experimented, developed this recipe, and never looked back. Try not to drink the dressing; it is that good.

Make dressing first:

Smokey Orange Dressing

*1/4 cup orange infused vinegar (I buy Orange Blossom Vinegar at Harris Teeter)
*1/4 cup orange infused olive oil (I buy an rosemary-orange variety at Harris Teeter)
1 tablespoon hot chili oil (see my recipe on this website)
2 large cloves garlic, minced
1/4 to 1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon sea salt
Note: you can substitute sherry vinegar and plain olive oil plus zest of 1 small orange

Whisk together all ingredients in a small bowl.

Serve dressing over arugula with diced red onion, roasted oranges (recipe follows), and roasted pistachios.

Roasted Oranges

Slice oranges 1/8 to 1/4-inch thick. Place on foil or parchment paper on rimmed baking sheet. Drizzle lightly with olive oil and sprinkle lightly with sea salt. Roast oranges at 425 degrees for 20 minutes.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #roastedoranges #roastedorangesalad
by betsy

Apple Pie Bundt Cake (vegan & plant-based)

I made this beautiful bundt for Bob’s dad’s socially-distanced outdoor 89th birthday gathering for 9 and 2 on FaceTime. The surprise ingredient of a can of apple pie filling insures extra moistness and fall flavors.

3/4 cup vegetable oil
1 1/2 cup sugar
3 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 to 4 tablespoons non-dairy milk

1 tablespoon molasses
1 teaspoon vanilla
1/2 teaspoon almond extract
20 ounces apple pie filling (I leave the slices whole, but you could chop or mash)
Optional: Maple-Cinnamon “Cream Cheese” Glaze (recipe follows)

Garnish: 1/2 cup chopped pecans and, optionally, 8 apple chips or dried apple slices

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. Combine oil and sugar in large bowl of electric mixer. Beat at medium speed about a minute to dissolve sugar. Add remaining ingredients and beat a couple more minutes or just until completely combined, stopping to scrape down sides of bowl as necessary. Spoon batter evenly into pan and gently smooth top. Bake approximately 45-50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, invert onto wire rack, and cool completely. Spoon Glaze around top and let cascade down inside and outside. Garnish with chopped or whole pecans and optional apple chips.

Maple-Cinnamon Cream Cheese Glaze
2 ounces firm tofu (I use regular for body)
1/4 cup vegan butter
1 tablespoon maple syrup

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 teaspoon pure lemon extract or zest of 1 small lemon

1/2 teaspoon cinnamon

Approximately 4 cups powdered sugar

In bowl of large food processor, process all ingredients except powdered sugar for a few minutes or until completely smooth. Add half of powdered sugar and process until smooth. Repeat with remaining powdered sugar. Add additional powdered sugar if necessary to reach desired consistency.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganbundtcake #plantbasedbundtcake #veganapplebundtcake #plantbasedapplebundtcake
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