My brand new cookie recipe was just published on One Green Planet.
Click HERE for my tasty twist on the traditional (and ubiquitous) chocolate chip cookie.
This is the kind of junk, I mean, chunk you’ll definitely want in your trunk!
Author: betsy
My Morel Mushroom Painting, “Stem,” Won an Award of Merit!
This tiny mixed-media painting, “Stem,” along with two others–“Foot” and “Respiration”–was juried into the “Small Works” exhibition at the Charles H. Taylor Art Center in Hampton, VA, which opened yesterday. All three pieces sold on opening day AND “Stem” was presented with an Award of Merit!
I have to confess, though, that these piece are less about food and veganism than about Natural Intelligence. The series of 12 “artist trading card” size mixed-media pieces was my response to an assignment by the inimitable and irrepressible, Joanne Winkler, the professor of a graduate course that I was fortunate to take this past summer at Goucher College in Towson, MD. On the long drive up, I heard a fascinating interview on NPR with Paul Stamets, a well-known mycologist. So, when were were assigned a “Concentration” of twelve 2.5 x 3.5-inch pieces all related to one theme by the end of that week, I knew instantly what mine would be.
What great food for thought!
Vegan Szechuan String Beans with Chinese Black Bean Sauce and Cashews
Yield: 2 servings (easily doubles)
This quick, vibrant colored and flavored dish becomes a meal with the addition of tofu or tempeh cubes added during the last two to three minutes of cooking.
It’s my homemade version of one of my favorite dishes in Chinese restaurants. My secret ingredient? Chinese Black Bean Sauce!
1/2 pound fresh green beans, ends trimmed, lightly salted, and grilled over medium high in a grill pan for about 15 minute, turning periodically, or until lightly charred all over and very tender
1 tablespoon canola oil
2 teaspoons fresh grated ginger
3 medium garlic cloves, minced
1/4 cup soy sauce (I use a “lite” variety for less sodium)
1/4 cup rice wine vinegar
1 tablespoon sake (or mirin)
2 tablespoons Chinese Black Bean Sauce (available on international aisle of most grocery stores)
1/4 to 1/2 teaspoon Sriracha or your favorite hot sauce
1/4 cup water
1/4 cup lightly roasted and salted cashews (or halves and pieces) + a few more for garnish
While green beans are grilling, heat oil in a cast iron skillet (or wok) over medium-high. Add ginger, and stir fry for about 1 medium, stirring continually, just to soften and turn slightly more golden. Lower heat if cooking to fast. Add garlic, and stir fry for 30 seconds, still stirring continually. Add remaining ingredients except green beans and cashews and cook, stirring continually until thickened, about 2 to 3 minutes. Add green beans and cook another 2 to 3 minutes or until beans are well coated and have absorbed some of the sauce. Avoid over-cooking or the sauce will become too syrupy and tar-like. During the last minute, stir in 1/4 cup cashews. Transfer to a platter or a shallow bowl and serve with additional cashews for garnish. This dish is fun and quite easy to enjoy with chopsticks.
What An Honor! Blooming Platter Recipes Inspire “Seasoned” Vegan Cookbook Author, Bryanna Clark Grogan’s, Anniversary Feast
And feast it was! I asked Bryanna if their company had to spend the night after this incredible meal, but she assured me that all of the portions were small, except for her Chinotto Cake(!), and that their guests only required a brief rest on the sofa before heading home.
Bryanna is Bryanna Clark Grogan, author of a number of beloved vegan cookbooks–most recently World Vegan Feast–and I became friends via our connection with Vegan Heritage Press. She provides me with endless inspiration and encouragement. And as it turns out, we share the same birthday of May 26!
However, her most recent celebration was not a birthday but her 22nd wedding anniversary, shared with close friends all the way across the continent in British Columbia where she lives. I was so surprised and humbled to learn that she had created a whole menu inspired by The Blooming Platter for this special dinner.
I invite you to read about in on her blog, Vegan Feast Kitchen. You will love her warm and informative style. A library branch manager, she is passionate about research and sharing helpful resources and information. Her posts are always loaded with photos and links, including, in this case, to the recipes here on The Blooming Platter and to my cookbook.
You will also love her sinful Chinotto Cake that she graciously says is inspired by my Coca-Cola Cake. But she puts her own spin on it, and you are also sure to enjoy the story of its creation. In case you aren’t familiar, Chinotto is a grown-up, gourmet and organic version of cola with it’s own special flavor profile. It is now on my list.
Happy Anniversary, Bry!
“She Wore Red Velvet”–Teacher Sample for AP Art Cupcake Challenge
As promised, here is my teacher sample for the cupcake challenge I presented to my wonderful Advanced and AP Art students last week.
I am reasonably happy with mine–after lots of working back into it–but I can’t WAIT to show you theirs! On Thursday, they made drawings from vegan cupcakes, both Whole Foods’ (dry cake and grainy frosty) and my homemade Red Velvet ones (the fan favorite!).
Tomorrow, they start their compositions in earnest. Stay tuned!
Vegan Red Velvet Cupcakes Take Over the World
This week, I created a cupcake challenge for my Advanced and AP Art Students.
Entitled, “Hey Cupcake! What’s Up?,” it started on Thursday with them making beautiful sketches of 3 different kinds of vegan cupcakes: 2 from Whole Foods (an Oreo flavored and a peanut butter flavored), and 1 that I made: Red Velvet from the recipe for “Crimson Velvet” cupcakes in the fabulous cookbook: Vegan Cupcakes Take Over the World by Isa (who needs no last name, like Cher or Madonna…or Prince).
My students pronounced my cupcakes absolutely divine as opposed to Whole Foods’ pricey ones that had flavorless, dry cake and grainy frosting. They looked pretty but mine were delicious AND pretty…don’t you think?
So, I just want to put in a plug for the book. I have made and adapted SO many from that book and they never fail! Thanks Isa (Chandra Moskowitz)!
P.S. I’ll post images of my students’ finished artwork soon! But, in the meantime, here is a detail of my teacher sample entitled “She Wore Red Velvet.” Mine is about body image/eating disorder/food obsession. (Topics with which I am only too familiar from my teens/20s…and the residual.) Part of the piece is painted with coffee! I was up working on it after my husband and I went to dinner until 12:30 this morning. Did I earn an A? (Sorry about the image quality…it was taken this morning at 6:20 with my not-so-great ‘Droid camera phone on the kitchen counter!)
Nasu Dengaku: Vegan Miso-Glazed Japanese Eggplant with a Twist
Yield: 4 servings
Our favorite local sushi restaurant (vegan for me!) is Zushi, where Chef Kevin (Asian, despite the name) is not only a master of flavors, but also of exquisite, artful presentation.
We like to choose the Chef’s Tasting Menu and let him delight and surprise us with whatever he is inspired to make from that day’s freshest ingredients. He relishes coming up with vegan dishes for me. One of my favorites is quie traditional: Nasu Dengaku or long, thin Japanese eggplant, split lengthwise and broiled with a sweet miso glaze, as Kevin has a special way even with the tried and true.
My version is a slight twist on tradition, as I add a hint of soy sauce, no mirin (as this rice wine is similar to sake and seems like a duplication of it) and a hint of ginger. My version is not terribly sweet, though you may add a bit more agave if you choose.
Really quick and easy–no chopping is involved and the glaze is made while the epplant broils–this dish is lovely enough for a dinner party in its elegant simplicity, but fast enough for a snack.
2 Japanese eggplant, stem ends trimmed, halved lengthwise
2 teaspoons sesame oil
2 tablespoons sake
2 tablespoons light miso (available in Asian markets)
1 tablespoon + 1 teaspoon agave nectar (you may add up to an addition 2 teaspoons for a sweeter glaze
1/2 teaspoon soy sauce (I use a “lite” variety for less sodium)
1/4 teaspoon grated fresh ginger (I use a microplan grater to make quick work of this task)
Garnish: 1 tablespoon sesame seeds + 1 green onion, thinly sliced (I use mostly the green part)
Preheat broiler. Place eggplant on a baking sheet or in a cast iron skillet (my preference to collect any glaze that runs over the edges of the eggplant. Make shallow diagonal slits in eggplant about 1-inch apart. Rub eggplant all over with sesame oil and broil 3 minutes on each side. While eggplant broils, heat sake in a small cup or bowl for 30 seconds in microwave. Whisk in miso, agave nectar, soy sauce and ginger until smooth. Taste and whisk in more agave if desired. Remove eggplant from oven, spoon 1 tablespoon of glaze atop each half, spreading to cover surface, and return to broiler for 2 minutes. Remove eggplant to a serving platter and spoon any glaze in the bottom of the skillet over the top. Sprinkle with sesame seeds and green onion. Serve immediately or at room temperature. It is even quite tasty cold!
Blooming Platter “Q & A Tuesday” with Robin Robertson + Robin’s Linguine Thai Pesto
Based on Actor’s Studio host’s James Lipton’s famous “Q & A”–after the Proust Questionnaire–“Vegan Q & A Tuesday” is The Blooming Platter’s first Tuesday feature on a creative force in the vegan culinary world. Read more about “Q & A Tuesday” HERE.
Featured Force:
Robin Robertson
(See below for Robins’s Linguine with Thai Pesto recipe.)
Robin Robertson has written more than twenty cookbooks, including the bestsellers Quick-Fix Vegan, Vegan Planet, Fresh from the Vegan Slow Cooker, Vegan Fire & Spice, Nut Butter Universe, and One-Dish Vegan. A longtime vegan and former restaurant chef, she writes the Global Vegan column for VegNews Magazine and has written for Vegetarian Times, Cooking Light, Natural Health, and other magazines. Robin lives in the Shenandoah Valley of Virginia. Her website is www.robinrobertson.com.
1. What is your favorite word?
Amuse Bouche.
2. What is your least favorite word?
Gastropub.
3. What turns you on?
Preparing a special meal for friends.
4. What turns you off?
Being out of a needed ingredient I can’t find locally — especially when craving a certain recipe.
5. What sound or noise do you love?
“Mmmmmm…..” (when someone eats my food)
6. What sound or noise do you hate?
The crash of a glass or plate falling – especially when full of drink or food.
7. *What makes you curse in the kitchen?
Burning my arm on a hot pan usually does the trick.
8. What profession other than your own would you like to attempt?
I’d like to own a B &B (but only if I didn’t have to do all the work myself!)
9. What profession would you not like to do?
Anything that involves numbers.
10. If heaven exists, what would you like to hear God say when you arrive at the pearly gates?
*Lipton’s question #7 is always “What is your favorite curse word?”–and the answers are always colorful– but I reworded it since this is a “family show.”
Good job!
Robin’s Linguine with Thai Pesto
Redolent of garlic, lemongrass, and pungent herbs, this Asian-style pesto makes a fabulous fusion dish when combined with linguine. Most of these ingredients, including the slender, hot Thai chile, are available in supermarkets. Thai basil can be found in Asian markets, as can any of the other ingredients that your regular market may not stock. To make this gluten-free, use gluten-free pasta or rice noodles. This recipe is from Nut Butter Universe by Robin Robertson © 2013. Used with permission.
Gluten-Free Option
Soy Free
Serves 4
2 large cloves garlic
1 Thai bird chile, halved lengthwise and seeded
1 stalk lemongrass, white part only, chopped
1 teaspoon natural sugar
1/2 teaspoon salt
1 cup Thai basil leaves
1/2 cup cilantro leaves
1/2 cup parsley leaves
1/3 cup peanut butter
3 tablespoons water
2 tablespoons fresh lime juice
12 ounces linguine
1/2 cup chopped roasted peanuts
Combine the garlic, chile, lemongrass, sugar, and salt in a food processor and process to a paste. Add the basil, cilantro, and parsley and process until finely ground. Add the peanut butter, water, and lime juice and blend thoroughly, scraping down the sides of the bowl as needed. Set aside.
Cook the linguine in a large pot of salted water just until tender, about 12 minutes. Drain, reserving about 1/2 cup of the water.
Toss the pasta with the sauce, adding a little of the hot pasta water, if necessary, to thin the sauce. Garnish with peanuts and serve immediately.
Vegan Baked Swiss Chard (or Kale) and Sweet Potato Spring Rolls with Anise-Scented Sage-Butter Sauce
Baked, rather than steamed OR fried–and seasoned with sage and anise–who knew what a lovely marriage that is?–these simple and sensational spring rolls are like little gifts to your palate!
Find my recipe at One Green Planet.
BTW, they are quick too, as they bake a mere 4 minutes for a texture transformation!
