Author: betsy

by betsy

On the Second Day of Christmas…Vegan Baked Pumpkin Spiced Oatmeal

I wanted to re-publish this recipe today, so that you could procure any of the few ingredients you don’t have on hand, as this tantalizing breakfast treat–like bread pudding for breakfast–with the healthful base of oatmeal needs to sit overnight.

It goes together in a snap, bakes up beautifully every time, and is a proven hit with men and non-vegans.  Everyone in your house will wake up to the aroma of Christmas personified and your oven will do all the work while you enjoy your family around the tree.

by betsy

On the 3rd Day of Christmas…Vegan Pumpkin Pie Espresso

It is supposed to chill down today through at least Christmas in much of the US that isn’t already frigid or frozen, so my Pumpkin Pie Espresso seemed the perfect way to start this morning, Christmas morning, or any winter morning!

(Please note: when you click on the link, it will take you to the recipe that I posted in 2011 with a cookbook giveaway but the giveaway is not a current offer.  Sorry!)

by betsy

On the 4th Day of Christmas…Vegan Spaghetti Squash with Caramelized Onions, Greens, Cranberries and Curried Croutons

Complex in flavor but not to prepare, a mound of golden and creamy, but healthy(!), spaghetti squash is crowned with the colors and flavors of the season in the form of dried cranberries and kale in this uniquely tasty recipe.

You could stop there, but why would you want to when you could spend just a tiny bit more time and push it right over the top with a sprinkling of crusty croutons!

In this recipe, the croutons are curried, but if those flavor notes seem discordant with you meal, by all means, choose another spice, but don’t deprive your friends and family of this mound of sweet-n-savory deliciousness.

by betsy

On the 5th Day of Christmas…Vegan Stuffed Savory Sweet Potatoes

Sorry, everyone, I almost missed the 5th Day of Christmas due to flight delays in Atlanta…errr.  Tis the season!

But I am now safely at my family’s home in MS–after having to fly into a different town than originally scheduled, creating a longer drive for my family.

So, now, it’s almost midnight East Coast Time, and I have a mere 10 minutes before I turn into a pumpkin.  Or maybe a sweet potato.  This will be quick…or maybe not.  The computer here is very sloooooow.  Perhaps this is a sign that I need to slow down the pace a bit this week.  Sound familiar?

Here goes: I adore sweet potatoes, but I was never a fan of those dessert-type dishes with brown sugar and all the rest.  One Thanksgiving my sister and I came upon this recipe for Vegan Stuffed Savory Sweet Potatoes, which I easily veganized, and it quickly became a family favorite.  These handsome spuds are just as appropriate for Christmas, and you may find that those who think they don’t enjoy holiday sweet potatoes, in fact do!

 

 

 

by betsy

On the 6th Day of Christmas…Vegan Peppermint Fudge!

Peppermint FudgeThis is about the most festive–and tastiest, not to mention easiest–candy going!   Peppermint Fudge is so nice to have on hand in the fridge when friends and family stop by.  And it looks so beautiful on the fanciest of tables.  But, once the mixture is chilled, I’m guessing–though I’ve not tried it yet–you could roll the mixture in little balls and then into very finely crushed peppermint for an even more formal truffle.

What I have done when I was in a rush is add just a drop of peppermint extract to the chocolate mixture, forgo the peppermint topping and stand some peppermints up in a pretty glass next to the platter of fudge.

This year, I went to three stores and could not find those “chalky”  peppermint sticks (not the slick ones), but I needed to run into the Dollar Tree for a few things and there they were at the checkout.  So, if you have a Dollar Tree in your area, check there.

Cut the pieces small, this is some very rich fudge!  The secret?  (Vegan) coconut cream (available with cocktail mixers in the grocery store) replaces non-vegan condensed milk!  And I use a mixture of both melted vegan chocolate and cocoa.  Yowza!

 

by betsy

On the 7th Day of Christmas…Vegan Baked Kale and Sweet Potato Spring Rolls with Anise-Scented Sage Butter Sauce

Recipe: Baked Swiss Chard (or Kale) and Sweet Potato Spring Rolls with Anise-Scented Sage-Butter SaucePublished on One Green Planet, my recipe for spring rolls with a twist is perfect for the Christmas holidays.

Not Asian in flavor–except for the hint of anise–they are, however, a celebration of everything I love about fall and winter cooking and eating.

Kale, sweet potatoes, anise and sage combine in these cute little packages that could easily be served as an entree or an appetizer.

by betsy

On the 8th Day of Christmas…Vegan Crostini with “Cream Cheese” and Caramelized Onion-Cranberry Chutney

OLYMPUS DIGITAL CAMERAAfter years of a big Christmas feast, Katrina uprooted my family in MS for about a year and, that Christmas, living in a charming house “downtown” instead of in the ‘burbs, I suggested that the new setting called for a new tradition.

Increasingly unenthused about jumping up from opening gifts to hit the kitchen for hours of food preparation–even though I am a passionate cook–I suggested that maybe a special soup or two and some crusty breads was all we needed.  My family, who has always enjoyed noshing, wholeheartedly endorsed my idea and we’ve scarcely looked back, though occasionally we’ve gone a bit more traditional for nostalgic reasons.

So, this tasty pairing would be lovely alongside soup, salad or cocktails; as a stand-alone on your Christmas buffet; or atop a bagel for Christmas brunch.  But, if your menu is developing toward a more traditional sit-down affair, the chutney could be spooned into a bowl and served as an accompaniment.

It’s just too pretty and flavorful not to be invited to the party!

by betsy

On the 9th Day of Christmas…Vegan “Creamed” Kale

Ruth's Chris Tempura Onion Ring Cups with Creamed KaleBeautiful bright greens deserve a special place on the holiday table.  And my “creamed” version of my favorite winter green–kale–is practically virtuous, as its creaminess comes from pureed white beans.  Rich and decadent tasting, your guests will be none the wiser.

As you can see in the photo, when I created the recipe initially, it was to stuff inside an enormous (vegan) tempura-battered onion ring from Ruth’s Chris in a “Restaurant Redux.”  When you follow the link, you will not only discover the recipe but an explanation for why I was in a steak house.  It wasn’t to eat steak, that’s for sure!  And, sadly, not long after I created this recipe, Ruth’s Chris ditched their tempura battered onion rings in favor of breaded ones, which are not vegan.  Probably just as well; those were a splurge.

But my “Creamed” Kale is just as tasty and far more healthy served in a pretty casserole dish, ramekins, or stuffed in the likes of acorn squash.  Any way you serve it, you can’t go wrong with this delicious and nutritious–not to mention super simple–embrace of one of winter’s finest gifts.

 

by betsy

The Blooming Platter Cookbook–The Perfect Almost Last-Minute Gift Receives Ringing Endorsement from Non-Vegan Male College Student!

TBPC_frontcover_for_web1This just in from the Shameless Commerce division…

I just received this email tonight from Cole Williams, a gifted former Advanced Art student, who now attends college at VCU and I couldn’t have scripted a better marketing message…

He writes:

“…Anyway, the reason I am emailing you is to express my appreciation and admiration for your wonderful cookbook- The Blooming Platter. My aunt who lives in California is a vegetarian and a WONDERFUL cook whom I share many recipes and ideas with, and I decided to get her a copy of your cookbook for Christmas. It arrived and while flipping through it I fell in love and decided I needed a copy for myself! I have been doing an increasing amount of cooking in the past few years (especially lately- it’s the cheapest way to eat in college) and eat a largely plant-based diet. The recipes on TheBloomingPlatter.com and in your cookbook give me a lot of inspiration as they are very healthy (an important aspect, to me) and don’t compromise on flavor one bit. I’m especially fond of the Thai/Asian style dishes as well as anything with fall vegetables- I absolutely love winter squash. I thought I would like to let you know that your ideas are impacting young minds!”

Amazon has some great deals right now!

I like to think of this self-portrait as Cole contemplating the plant-based life:

Cole Williams Self Portrait--2011-2012

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