Author: betsy

by betsy

Four Seasons Savory Tart–Press-In Crust Filled Any Way You Like (vegan & plant-based)

Yield: 8 servings

Endlessly adaptable, this beautiful tart is “stupid easy.” The crust simply presses into the tart pan and is tender but sturdy. The bottom is spread with a layer of creaminess–vegan cream cheese, cashew cream, or even hummus–and then layered with the sauteed, caramelized or grilled vegetables–or fruit–of your choice. Or why not berries? A flurry of grated vegan cheese is the finishing touch. The recipe below includes the ingredients I used for the version in the photo, but let the seasons and your taste preferences be your guide.

Press-In Crust (recipe follows)

1/2 cup vegan cream cheese, thick cashew cream, or hummus

2 cups tightly packed spinach, sauteed lightly with 1/2 teaspoon grated ginger and sea salt

1 medium onion, thinly sliced and caramelized (to caramelize, I sauté the onion in 1/2 cup water, 1/2 teaspoon salt, 1 teaspoon vegan Worcestershire sauce or Liquid Aminos, 1 teaspoon molasses, 1 teaspoon tamarind molasses or a second teaspoon of regular molasses, 1 teaspoon apple cider vinegar, and 1 large clove garlic, minced)

1 medium grilled peach, halved, cut into 16 wedges, and grilled (I use an indoor grill pan)

Approximately 1/4 cup shredded vegan parmesan

Optional garnish: fresh sprigs of basil

Prepare crust according to directions below and remove from oven. Dollop with tablespoons of cream cheese, return to oven for about 3 minutes, remove, and spread cream cheese with an offset spatula or back of a spoon to cover bottom. (If using cashew cream or hummus, only return to oven if you want it heated.) Layer, in order, with spinach, onion, peaches, and parmesan cheese. Garnish, if desired, with fresh basil.

Press-In Crust:

2 cups all-purpose flour

1 1/2 teaspoons sea salt

1 teaspoon granulated sugar or stevia

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Optional: 1 teaspoon Everything Bagel seasoning

8 tablespoons vegetable oil

Approximately 4 tablespoons non-dairy milk

Preheat oven to 350°. 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-in 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 12 minutes or until lightly golden brown.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansavorytart #plantbasedsavorytart

by betsy

Peanut Butter & Jelly Silver Dollar Pancakes–no added oil or sugar! (vegan & plant-based)

Yield: 6 pancakes (I ate one before the photo shoot!; approximately 500 calories for the entire recipe, including a compliments)

These taste like your best memory of peanut butter and jelly sandwiches from childhood, only better and so much more fun to eat.

1/4 cup of purpose flour

2 tablespoons granulated stevia (you can certainly use granulated sugar)

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

6 tablespoons non-dairy milk (I use flax with protein)

2 tablespoons creamy peanut butter

1/4 teaspoon almond extract

Accompanimentd: approximately 2 teaspoons raspberry or your favorite jam, 1/2 teaspoon vegan sour cream, barely a hint of finally chopped peanuts or almonds

Whisk together all ingredients except a compliments in a small bowl. Spray a skillet with non-stick spray and heat over medium. Using a tablespoon measure, create discs of batter about 2 in in diameter. Cook just a minute or two on the first side, flip, and repeat. Serve stacked with about 1/3 teaspoon jam between the pancakes and on top. Add a dollop of sour cream and a sprinkle of nuts.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganpancakes #plantbasedpancakes #peanutbutterandjelly #silverdollarpancakes

by betsy

Vanilla-Lavender Silver Dollar Pancakes (vegan and plant-based)

Yield: 6-2 inch pancakes (I consider this 1 serving, but easily multiplies)

These pancakes are like summer on a plate: light, floral, and lovely. But they are delicious without the lavender if that is just a little too floral for you. Regardless, you will definitely want to drizzle these with your favorite syrup. The little white ceramic dog in the photo is actually a single-serving pitcher.

1/2 cup flour

2 tablespoons sugar (I use granulated Stevia)

1 tablespoon flaxseed meal

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon sea salt

1/2 teaspoon culinary lavendar

1/2 cup non-dairy milk (I use flax with protein)

Garnishes of choice: a dab vegan sour cream, culinary lavender buds, maple syrup

In a small bowl, whisk together all ingredients except garnishes. Spray skillet with non-stick spray and heat over medium-high. Using a tablespoon create three discs of batter about 2 inches in diameter. Cook a couple of minutes, flip, and cook a couple more minutes, just until golden brown and pancakes are cooked through. Repeat with more non-stick spray and remaining batter. Stack, garnish as desired, and serve immediately.

#culinarylavender #veganpancakes #plantbasedpancakes #silverdollarpancakes #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

by betsy

Lime, Coconut & White Chocolate Shortbread Cookies with Sour Cream-Lime Frosting (vegan & plant-based)

Yield: 1 dozen

These citrusy cookies–with a hybrid frosting-glaze that lends just the right creamy zing–make me want to gather together all of my women friends and family–okay, men too–for tea.

1/2 cup vegan butter

1/2 cup powdered sugar

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

Zest and juice of one small to medium lime

1 cup all-purpose flour

1/4 cup grated coconut, processed until very fine (I prefer unsweetened)

1/2 teaspoon baking powder

1/4 cup mini vegan white chocolate chips

Sour Cream-Lime Frosting (recipe to follow)

Garnish: grated coconut and/or lime zest

Preheat oven to 350°. Line a baking sheet with silpat or parchment paper. In bowl of electric mixer, cream together butter, both sugars, and both extracts until creamy, scraping down sides of bowl as necessary. With mixer on low speed, beat in lime zest and juice followed by flour, processed coconut, and baking powder. Avoid over mixing. Fold in white chocolate chips by hand. Using a one tablespoon scoop or one tablespoon measure, create 12 mounds, 2 inches apart. With a narrow glass, about one and a half inches in diameter, or with the back of a spoon, dipped in flour, press into centers of cookies to create a depression with a slightly raised edge. (Depression will fill-in while baking, but it makes a pretty cookie.) Bake 8 to 9 minutes or just until beginning to turn golden brown around edges.

Sour Cream-Lime Frosting

1 tablespoon vegan butter, softened

2 tablespoons vegan sour cream

1 cup powdered sugar (approximately)

Juice and zest of one-half small lime

In small bowl, whisk together butter and sour cream until creamy and well-combined. Whisk in half of powdered sugar and lime juice followed by remaining powdered sugar. Frost cookies, sprinkle with grated coconut and/or lime zest, and store, covered, in refrigerator.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegancookies #plantbasedcookies

by betsy

Oil and Sugar Free Silver Dollar Pumpkin Pancakes (vegan & plant-based)

Yield: 8 silver dollar pancakes (1 or 2 servings)

This healthy take on pancakes is ready before your craving makes you hangry! Though pumpkin calls autumn to mind, I love them on a midsummer morning. And you won’t miss the oil, sugar, or egg replacer.

1/2 cup all purpose flour

2 tablespoons canned pumpkin puree

1 tablespoon granulated stevia

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4-1/2 teaspoon pumpkin pie spice

Pinch sea salt

1/2 cup non dairy milk (I use flax with protein)

Topping of choice (For the photo, I used delicious spiced figs made by a friend, a dab of vegan sour cream, a pecan half, and a cinnamon stick)

In a small bowl, whisk all ingredients together. Preheat skillet sprayed with non-stick spray to medium-high. Using about 1/8 of the batter, create 4 small disks about 2-inches in diameter and 1/4 inch thick. Cook a couple of minutes on each side until golden brown, slightly puffed, and cooked through. Repeat with more non-stick spray and remaining batter. Top as desired and serve immediately.

#sugarfree #oilfree #veganpancakes #plantbasedpancakes #pumpkinpancakes #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

by betsy

Cheesy Stovetop Mexican Rice with Spinach

Arriving home at 8 p.m. on Sunday night, and peckish after a (de-alcoholized) wine cruise on our new little boat, I whipped up this mouth watering comfort dish from pantry and fridge staples, including leftover rice from Chinese takeout. Supplementing with shredded cabbage creates a filling dish with fewer calories. This quick and easy dish packs a flavor and texture punch.

1 medium yellow onion, diced

1 teaspoon sea salt

1/2 teaspoon black pepper

1 large clove garlic, minced

1 cup shredded cabbage

Approximately 4 lightly packed cups baby spinach

1-15.5 ounce can diced tomatoes, drained

1 1/2 cups cooked rice

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/4 teaspoon ancho chili powder (or your favorite chili powder)

1/4 teaspoon Chipotle chili powder (or, again, your favorite chili powder)

2 tablespoons vegan half-and-half (I like Silk or Ripple brand, but you can substitute vegan sour cream or cashew cream)

2 tablespoons shredded vegan cheese (I like mozzarella, but use your favorite or whatever you have on hand)

Garnishes: vegan sour cream, sliced green onions, halved cherry tomatoes, lime wedges, and peanuts or pumpkin seeds

In large cast iron skillet over medium-high heat, bring 1/4 cup water to simmering. Add onion, salt, and pepper and saute, stirring occasionally, for two or three minutes or until softened. Add garlic and cabbage and continue sauteing for another two or three minutes. Add spinach in two parts, allowing it to steam and shrink in size, folding it in to onion mixture. Add tomatoes and stir to combine. Add rice and remaining spices, stirring and cooking to heat through. Stir in half-and-half and cheese until fully incorporated and hot throughout. Serve garnished as desired.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganMexicanrice #plantbasedMexicanrice

by betsy

Loaded Baked Onion–only 300 calories! (vegan & plant-based)

Yield: 1 main dish serving, but may also be served as a rich side dish (easily multiplies)

Similar to a loaded baked potato, only with far more juicy flavor, this loaded baked onion is liable to become a staple in your household.

I have never been a breakfast eater–Just give me a chai tea with non-dairy milk and I am good to go–so while I walked each of our dogs for their mile, from 10 until 11, I was contemplating what I might enjoy for an early-ish lunch.

I haven’t been to the grocery store in a bit, so I was also mentally scanning the pantry and fridge as I walked. I wanted something that tasted decadent but was actually quite wholesome. For some reason, I lighted upon a baked onion. My luscious version turned out to be only 300 calories and ready in a snap because I actually cooked it in the microwave and then finished it under the broiler.

It is as addicting as homemade caramelized onion dip, but without the fairly empty calories of potato chips. Win-win!

1 medium yellow onion, peeled, and one quarter inch cut horizontally off top and bottom

Vegetable oil spray

Sea salt

Freshly ground black pepper

1 small clove garlic minced (about 1/2 teaspoon)

2 tablespoons shredded vegan cheese (I used mozzarella)

1 tablespoon vegan butter (I use a light version that is only 35 calories per tablespoon)

1 tablespoon vegan sour cream

Garnishes: A few pieces sliced green onion, minced parsley, three or so smoked almonds, and a pinch smoked paprika

Spray a gratin dish with vegetable spray, place onion inside, lightly spritz onion with soray, and sprinkle with a hint of sea salt and freshly ground black pepper. Cook uncovered in microwave on high setting for 10 minutes. Remove and gently cut an x into top of onion with a serrated or sharp knife, about half way or 3/4 of the way down, being careful not to burn yourself. Preheat broiler. Spoon minced garlic down inside onion and top with shredded cheese. Spritz again with vegetable oil spray and broil two or three minutes or just until top is bubbly and brown. Remove from broiler and top with butter, sour cream, parsley, green onion slices, smoked almonds, and smoked paprika. Serve immediately.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganbakedonion #plantbasedbakedonion

by betsy

Barbeque Bean Hummus (vegan & plant-based)

This delicious dip offers vegans all the delicious flavors of a summer cookout without the meat, mayo, and all the rest of the animal-based products.

Sure, there are vegan alternatives, but I have never craved the vegan meats quite as much as many of my vegan counterparts. This dip allows me to enjoy the flavors of barbecue, slaw, chips, and a poppyseed bun all rolled into one light, quick, beautiful, plant-based dip.

1-15 ounce can dark red kidney beans, rinsed and drained

3 cups broccoli slaw (I purchase it ready made in the produce section)

3 tablespoons BBQ sauce

1/4 cup green onions

2 tablespoons smoked almonds

1 tablespoon dill or sweet pickle juice

1 teaspoon Liquid Smoke

1 teaspoon salt

1 large clove garlic

Garnishes: a few smoked almonds, 1 tablespoon sliced green onions, 1 teaspoon Everything Bagel Seasoning

Accompaniments: chips, crackers, bagel chips, sliced vegetables, etc.

Place all ingredients in the bowl of a food processor and pulse until creamy, but textured. Spoon into a serving bowl and sprinkle with almonds, green onions, and Everything Bagel Seasoning. Serve with chips, crackers, bagel chips, sliced vegetables, etc. (For the photo, I cut a flour tortilla into triangles and lightly browned them on both sides in a dry skillet over medium heat.)

#vegancookout #veganbarbeque #plantbasedcookout #plantbasedbarbeque vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

by betsy

Apricot-Cream Cheese Bars with Oatmeal-Almond Crumble (vegan & plant-based)

Yield: 8 large bars to 16 small squares

This recipe is a new iteration of a longstanding Thanksgiving favorite: Cranberry Crumble. I use the same crumble, only I add a smidgen of ground ginger and switched out pecans for sliced almonds. Then I substituted my Apricot-Cream Cheese Filling–with its hint of fresh lemon and almond extract–for the original cranberry filling. Now I have an easy, delectable, and very pretty–in a rustic sort of way–favorite bar for the cool months and the summer months.

Apricot-Cream Cheese Filling:

1 tablespoon flaxseed meal

3 tablespoons lemon juice

8 ounces vegan cream cheese

1/2 cup granulated sugar

1/4 teaspoon almond extract

1/2 cup plump dried apricots (about 12), chopped (I get about 6 to 8 pieces per apricot)

In a small bowl or cup, whisk together flaxseed meal and lemon juice. Set aside to thicken. In a medium or large bowl, beat cream cheese with an electric mixer until fluffy. Add sugar and almond extract, and continue beating until creamy. Beat in flaxseed meal and lemon mixture until fully and fully incorporated. Fold in dried apricots. Set aside while you make crust/topping.

Crust and Topping:

½ cup vegan butter, melted
1 cup packed light or dark brown sugar
1 cup all-purpose flour
1 cup old fashioned or quick-cooking oats
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup sliced almonds

Preheat oven to 350 degrees. Spray 8 inch square baking pan with non-stick spray, line with parchment paper or foil, pressing smooth, and spray again with non-stick spray. In a medium bowl, mix together all ingredients, except almonds, with a fork. Spoon half of this mixture into prepared pan patting gently into place. Pour filling over and spread to cover all the way to the edges. Mix almonds with remaining pastry mixture and sprinkle evenly over filling. Bake 25 to 30 minutes or until nicely browned. Cool completely on a wire rack and cover and chill for several hours before lifting out of pan and slicing with a serrated knife.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganbars #plantbasedbars #veganapricot #plantbasedapricot

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