Author: betsy

by betsy

Countdown to Thanksgiving–Day #5: Vegan Fresh Pumpkin, Pecan and White Bean Shooters (or Dip or Spread)

Pumpkin, Pecan, and White Bean SpreadThis is the perfect little nibble to stave off I-don’t-think-I -can-wait-any-longer pre-Thanksgiving Feast hunger pains!

I recently created this dip or spread and love serving it as a “shooter” with tiny little spoons a friend brought me back from a trip to India.  But any small spoon will do–or mini-spreader with a side of crostini.  My serving secret?  My “glasses” are actually votive holders!

Food  just doesn’t get much more delectably fall-like than this simple spread, so it is perfect for Thanksgiving.  You really can taste the contribution of each autumnal ingredient: fresh(!) pumpkin, pecans, white beans and sage.  Be sure to cook the pumpkin ahead of time so it’s cooled and ready to go when you are.  (See my easy microwave directions below.)

Bind it all together with your favorite vegan creaminess–sour cream, mayo, or unflavored cashew cream–and you have a fabulously flexible shooter, dip for raw veggies or crackers, spread for a bagel, or even a filling for non-traditional quesadillas, stuffed peppers, etc.

(Where’s Minnie?  Can anyone spot our female brindle Dane who is never far away when food is out?)

2 tablespoons olive oil

1 cup pecan pieces

Sea salt

1 cup diced onion

2 large cloves garlic minced

2 tablespoon dry rubbed sage

2 cans white beans, rinsed and drained

1 cup diced cooked fresh pumpkin (see super simple microwave directions below)

4 to 5 tablespoons vegan sour cream, mayo, or cashew cream

Accompaniments: raw vegetable strips or slices or crackers

Heat olive oil in a large cast iron skillet over medium-high.  Add pecans and a pinch of salt, and toast, stirring continually, for a couple of minutes.  Add onion and a pinch more salt, and continue sauteing and stirring for 2 to 3 minutes.  Add garlic and sage and continue for another minute.  Stir in beans, pumpkin and vegan sour cream or mayo and heat through, stirring continually.  Serve warm with the accompaniment of your choice.

How to Microwave a Fresh Pumpkin (The Time-Pressed Woman’s Way)

1-2 pound pumpkin

Wash your pumpkin, pierce several times all-over with a sharp knife, place on a microwave-safe dish, and microwave on high for about 7 -10 minutes.  Check for tenderness, by piercing with a knife.  It if goes in easily, the pumpkin is ready.  Allow to cool, then slip off the skin, ct in half, and remove seeds and pulp.  If you prefer, you can halve and deseed the pumpkin first, but I find it puts up more resistance that way.

by betsy

Countdown to Thanksgiving–Day #6: Vegan Butternut Squash Lasagna with Smokey Marinara Sauce and “Ricotta” with Kale Pesto

Butternut-Squash-Lasagna-1-800x600For my first two “Countdown” posts–Day 7 and, now, Day 6–I decided to address the Thanksgiving main dish, as it can be the trickiest for vegans, it seems.  Nothing against “Tofurky” necessarily, but it has never been what I craved to grace the center of our Thanksgiving buffet.

This dish, on the other hand, is, to me, Thanksgiving personified.  A rich and creamy–but healthy!–layered amalgamation of many of my favorite flavors of fall, this lasagna is THE BEST I have ever eaten, much less created.  Wait, I think it’s the only lasagna I have ever created.  I guess I figured I just couldn’t do any better!

This link will take you to my original post which includes a hyperlink to One Green Planet who generously published the recipe.  Your soon-to-be favorite lasagna is just two clicks away!

by betsy

Countdown to Thanksgiving–Day 7: Vegan Acorn Squash Stuffed with Creamy Rice and Greens Stovetop Casserole

Acorn-Squash-Stuffed-with-Brown-Rice-and-Greens-Stovetop-Casserole-496x600For the next week leading up to my favorite holiday of the year–a feast that embodies the grateful life–I am going to post some of my favorite Thanksgiving dishes, one per day.

My hope is that you might find them to be perfect embodiments of how much we have to be thankful for.

This recipe for acorn squash stuffed with a creamy stovetop rice-and-greens casserole seems to be a favorite of the generous folks on Pinterest, and is so lovely–presented in it’s own edible bowl–that it could easily be the centerpiece of your Thanksgiving meal.  But whether your serve it as an entree or one of the many sides that seem to characterize this holiday, it is sure to be a crowd pleaser!

by betsy

What Would Cathy Eat for Thanksgiving? Blooming Platter Beet Muhummara!

OLYMPUS DIGITAL CAMERAIn her blog “What Would Cathy Eat?,” Cathy’s healthy Thanksgiving menu includes The Blooming Platter’s Beet Muhummara!

I am so honored!  And what a coincidence after featuring that recipe in yesterday’s global Virtual Vegan Potluck.

Because of the beet spread’s jewel-tone color, I think it is lovely for Christmas and New Year’s too, but it’s so tasty, you don’t need a special occasion.

Cathy is not vegan, but she does promote healthy eating and a bounty of vegetarian and vegan food on her blog, so check it out.

Here’s to the health and happiness of all living creatures!

by betsy

Virtual Vegan Potluck Appetizer Contribution: Vegan Beet Muhummara

OLYMPUS DIGITAL CAMERAWelcome to the Virtual Vegan Potluck, an international “progressive” potluck meal, and you are one of our special guests!

To begin at the first “house,” visit Lidia at Vegan Bloggers Unite!

I volunteered to bring an appetizer, and I chose one of everyone’s favorites: Beet Muhummara (backstory and recipe follows).

But there are lots of other appetizers being served.  Be sure to visit the “houses” on either side of mine and from there, link by link, you can “progress” right on through all of the courses in one of the tastiest and varied meals ever served.

SENSUAL APPEAL is sure to bring something to the feast to delight your senses.  And VEGAN SPARKLES will, no doubt, prove that all that glitters is not gold!

So come on along, dinner is served!…

Do you walk right past the beets in your fall market?  If so, my advice is to throw it in reverse and back-up!  If you think you are a beet-hater, think again!

This jewel-tone beauty–a favorite in my cookbook–is inspired by muhummara, a Turkish roasted red pepper and walnut spread.  And it has single-handedly converted many a beet-haters into a beet lover right before my eyes.

Perfect for festive occasions because of its shimmering color–but simple enough for any day of the week (you can “beet” the clock with this one!)–Beet Muhummara is lovely with warmed pita triangles and olives or rolled up in lettuce leaves for “skinny” beet burritos. 

Yield: 4 cups

  • 3 large fresh raw beets, peeled and quartered (do not use canned beets)
  • 1 1/3 cups toasted walnut pieces (plus more for garnish, optional)
  • 1/3 cup Panko bread crumbs
  • 3 large garlic cloves
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons sea salt
  • Freshly ground black pepper
  • 1/8 teaspoon red pepper flakes
  • 2 tablespoons pomegranate molasses or mild molasses, not blackstrap
  • 3 tablespoons lemon juice
  • 1/3 cup olive oil

In a food processor, combine the beets, walnuts, bread crumbs, garlic, cumin, salt, pepper, red pepper flakes, molasses, and lemon juice and pulse to a textured paste.

With the motor running, drizzle in the olive oil and process until fairly smooth, but still textured. Scrape the mixture into a serving bowl, garnish with walnuts, if using, and serve.

From The Blooming Platter Cookbook by Betsy DiJulio. Copyright © 2011. Vegan Heritage Press.Used by permission.

by betsy

Tofutti Features Blooming Platter Vegan Red Velvet Ice Cream on Corporate Home Page

Tofutti Home Page Screen ShotI know what you’re thinking…talk to me about ice cream next summer!

But, wait!  With red being “the” color of the winter holidays, and with the winter holidays being just around the corner, maybe you should reconsider.

Festive and delicious to boot–my Vegan Red Velvet Ice Cream tastes JUST like the cake–I’ll bet there is an upcoming occasion where this luscious treat would be just the thing to impress guests and delight your family!

Click HERE to read all about the creation of this special recipe.  And be sure to visit the Tofutti website for the latest and greatest on their growing collection of vegan products, from dairy substitutes to heat-and-eat treats like vegan pizza, as well as recipes and the Tofutti blog.

by betsy

Word Up! Wall Art Made from Wooden Tea Boxes

Order Wall ArtIf you are a tea drinker–it seems that veganism/healthy eating and tea drinking go hand-in-hand–and you happen to have a couple of wooden tea boxes in your possession, you are well on your way to making a simple piece of wall art!

If you also love words and have ones you live by–it is “order” for me!–then this project is perfect for you!  And perhaps you are fortunate enough to have an extra day this weekend in which to do it.

Get the skinny and easy how-to on this project in my column in the Virginian-Pilot, “DIY Decor.”

If you decide to put your “word up,” I would love for you to share your results!

 

by betsy

Vegan Maple-Sage Tempeh “Sausage” and Grilled Apple Quesadillas (Also a Great Pizza Topping) + Recipe for Quick Vegan Cashew Cream

DSCN2028Yield: 8 quesadillas

Different, but not bizarre, this quesadilla celebrates the cozy flavors of fall.

2 large apples, halved, cored and cut into 12 wedges each

Sea salt

Olive oil

8 ounces tempeh (I use Trader Joe’s “3 Grain” variety)

2 teaspoons soy sauce (I use a lite variety with less sodium)

1 teaspoon dry rubbed sage or a tablespoon minced fresh sage

Optional: 1 teaspoon fresh minced rosemary

1 teaspoon balsamic vinegar

1 teaspoon maple syrup

1/2 cup Quick Vegan Cashew Cream (Recipe Follows)

1/2 cup water

Freshly ground black pepper to taste

8 6-inch wheat tortillas

Optional: 1/2 cup caramelized onions

Garnish: dollops of vegan sour cream or additional Quick Vegan Cashew Cream, fresh sage or rosemary sprigs, roasted pepitas

Grill lightly salted apple wedges in well-oiled grill pan over medium high heat until tender and nice grill marks develop, about 2 to 3 minutes on each side.  Meanwhile, heat a tablespoon of olive oil in a large cast iron skillet.  Crumble tempeh into the skillet, add a pinch of salt, and saute, stirring frequently, until golden brown in some places, adding about a teaspoon of olive oil if it appears to be drying out.  Add soy sauce, sage and optional rosemary, and continue sauteing until golden throughout.  Stir in balsamic vinegar, maple syrup, Cashew Cream, and water, and heat, stirring, until mixture comes together.  Remove from heat and add additional salt, if necessary, and black pepper to taste.  Transfer filling to a bowl or carton and wipe out skillet.

To make quesadillas, heat another tablespoon of olive oil in skillet over medium high.  Place 1/8th of filling on half of each tortilla, top with 3 slices of grilled apple and optional 1/8th of caramelized onions.  Fold other half of tortilla up over the filling and toast, 2 quesadillas at a time, in skillet for a couple of minutes on each side or until golden brown.  Keep warm.  Repeat with more oil as needed and remaining tortillas, filling and apples.  Serve garnished as desired.

Quick Vegan Cashew Cream:

2 cups raw cashews

2 cups simmering water (heated stovetop or in microwave)

1/4 teaspoon sea salt or to taste

1/4 teaspoon garlic powder

Place cashews in a heat-safe bowl and pour simmering water over.  Let stand, covered, for a half hour.  Drain and reserve 1 1/4 cups of water.  Process cashews with sea salt and garlic powder until a thick past forms, about a minute or two.  Reheat water and, with motor running, stream in 1 1/4 cups or enough to reach desired consistency.  Serve as is, flavor as desired, or cover and refrigerate for use at a later date.

by betsy

Vegan Cookbook Review: “Vegan Desserts in Jars” by Kris Holechek Peters

Vegan Desserts in Jars 2If you don’t have time to read this review, I’ll cut to the chase: I would certainly purchase for myself or as a gift this colorful little book of diminutive treats  baked and served in canning jars.  But, lucky me, I received a complimentary  review copy.  Available as a paperback or on Kindle, it will delight all the bakers on your holiday list.

Perhaps known best for her blog, www.nomnomnomblog.com, Peters is also the author of four cookbooks, including Have Your Cake and Vegan Too.  Her casual, peppy, and conversational writing style makes for a fun, quick read of  Vegan Desserts in Jars front material and both its chapter and individual recipe introductions.

Don’t be surprised by how thin this little paperback is.  At only 124 pages, it nonetheless serves up some 75 tempting recipes and lots of tantalizing color photos.  I, for one, appreciate a small focused cookbook.  Over my years of cooking, I have found that it is the rare cookbook from which I have made more than a handful of recipes.  And, other than my Joy of Cooking, which fit the bill as an introductory cookbook covering all the basics when I was a kid, I tend to shy away from encyclopedic tomes.

With nine chapters, from no-bake treats to cakes, pies, pastry and much more, it was difficult to decide what to bake first for this review.  Ultimately, I decided to go fairly basic with ingredients I had on hand and chose chocolate cakelettes.  Many of the adorable sweets in this book are made with fresh summer ingredients like berries and peaches.  Sure, they are available year-round in grocery stores, but as a seasonal cook, I will make myself wait until summer rolls around again.

I found the “Basic Chocolate Cake” recipe to be a  keeper.  *It makes 6 cakelettes in 4-ounce canning jars that rise up nice and high begging for a swirl of frosting on their perfect little domes.  I had recently purchased a set of 12 canning jars for a few dollars at my local Kroger so I was ready to go when the mood struck.  I plan on giving this first batch of festive little treats to the office staff at the high school where I teach.  BUT I plan on asking for the jars back so that I can reuse them in the future.

If I were serving these individual cakes at home, I would make as is.  However, if making them again to give as gifts, I would probably fill the jars half-full–and make a dozen instead of six–so that I could fit the lids on.  They would still be ample  desserts, but would be more easily transportable, staying fresh to boot.

Also, my oven seems to bake pretty true to temperature, but I found that I needed to cook the cakes just a couple of minutes longer than the longest baking time specified.  The simple wooden pick test will make sure yours are perfect.  Perhaps, though, I needed to bake mine a bit longer because I can’t leave any recipe alone, including my own!  To this batter, I added 1/4 cup of the new PB2 (powdered, lower fat calorie peanut butter that you mix with water) to the batter and a glug of Creme de Cacao (maybe 1 to 2 tablespoons).  Though the recipe was just lovely as published–I tasted the batter, of course–my additions were a delicious twist.  So you might keep that in mind when you’re making this (or any) chocolate cake recipe!

Under “About the Author” in the back of the book, I read that Peters “practices lots of yoga.”  She’d have to in order to “balance” the calorie damage done from testing the tantalizing treats in this book!

*Note that I just used the book cover as a photo to accompany this review because the lighting for photography is catch as catch can this weekend and my cakes baked up just as shown on the back left, only mine puffed up even higher.

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