Author: betsy

by betsy

Vegan Chambord-Spiked Fudgy Hazelnut Thumbprint Cookies with Coconut-Espresso Buttercream Frosting

Yield: 1 1/2 dozen cookies (easily doubles)

Everyone loved my Vegan Mini Kahlua-Spiked Chocolate-Almond Cupcakes with Coconut-Espresso Buttercream Frosting.  And, since I had frosting left over from my testing session, I thought it might be perfect in a decadent fudgy thumbprint cookie.  Since I also had hazelnuts and Chambord on hand, they became Chambord-Spiked Fudgy Hazelnut Thumbprint Cookies. 

These were devoured by my non-vegan husband!

1/4 cup melted vegan butter (I like Earth Balance)

1/4 cup canola oil

2 tablespoons chocolate almond milk (chocolate soymilk would be tasty too)

2 teaspoons Chambord (or your favorite raspberry flavored liqueur)

2 teaspoons vanilla extract

1 teaspoon almond extract (that sounds like a lot, but it was just right to my palate)

1 cup natural sugar (this also sounds like alot, but I tried it first with 1/2 cup and it just wasn’t enough; you could reduce to 2/3-3/4 cup if you are concerned about your sugar intake)

1 cup white whole wheat flour

1/4 cup cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon baking soda

generous pinch sea salt (you may use table salt if you prefer)

1/2 cup finely chopped hazelnuts (if the nuts are too large, when you press your thumb into the dough balls, you will break them up)

Coconut-Espresso Buttercream Frosting

Preheat the oven to 350 degrees.  Combine wet ingredients (first six ingredients) in a medium bowl.  Combine dry ingredients in a separate medium size bowl.  Make a depression in the center, pour in wet ingredients and stir until well combined.  Dough will be stiff.  Line a baking sheet with Silpat or parchment paper.  Using s small scoop, place mounds of cookie 2 inches apart in rows.  Press your thumb into the center of each cookie to create a little depression.  Bake 10 minutes.  Remove the baking sheet to a wire rack and,when cookies are cool enough to handle, press your thumb again into the depression to define it a little more and make plenty of room for lots of frosting!  Let the cookies cool completely on the cookie sheet, as they will break apart if you try to move them while warm.  Fill the depression with  frosting by simply spooning it in or piping it  if you prefer a fancier presentation.  Store cookies in an airtight container in the refrigerator.  Note: avoid using all vegan butter in place of the butter-oil mixture, as the cookies will spread too much.

by betsy

Vegan Kahlua-Spiked Chocolate-Almond Cupcakes with Coconut-Espresso Buttercream Frosting

Yield: 2 1/2 dozen miniature cupcakes

Where did May go?  I feel that I’ve been out of touch for so long, and that was not my intention!

I had the flu for the first two weeks of the month, and it was all I could do to get myself to school and home.  And, I guess, by the middle of the month, we were deep into testing, final assignments, end of year celebrations and, come the first of June, the creation of exams and oh-so-much-more in preparation for graduation which is only a week from tomorrow!  The last days of school are absolutely breathless!

Speaking of breathless, these fabulously decadent cupcakes will take your breath away!

They were inspired by the irrepressible Kisha Marie, Starbucks barista and beaded jewelry designer extraordinaire.  I love starting my day with an exchange of greetings, ideas, and news with Kisha.  Her exuberance is infectious.  And, I swear, she has my Green Tea Soy  No Syrup Frappuccino started before I even arrive!

Every so often, my local Starbucks where she works offers free tastes from a big carafe.  A recent Kisha Marie concoction gave rise to my newest favorite cupcake: a blend of iced Via concentrate, coconut syrup, and soymilk.  Mmmm…  She always gets the balance of flavors,  consistency, and color exactly right.

Though there is no chocolate in her signature beverage, I thought the chocolate cupcakes would be a perfect foil for the coffee and coconut in the frosting.  Yes, indeed! And the Kahlua?  Well, who needs to justify coffee liqueur?  I just have to remember not to spike them when I share with my students!

But I did share them with all my pals at Starbucks.  The cupcakes received a latte praise (sorry, I couldn’t resist), though Kisha recommended that I use Via instead of my standard espresso powder.  I’m sure she’s right about that.  Next time!

1 cup all purpose flour

3/4 cup natural sugar

1/3 cup finely ground almonds, plain or toasted for deeper flavor (use a food processor to achieve the consistency of an almond meal)

1/3 cup cocoa powder

1 1/2 teaspoon baking powder

1/4 teaspoon sea salt (table salt is fine, but I love sea salt even in baked goods)

1/4 cup coconut oil, melted (or canola oil)

1 cup chocolate almond milk (chocolate soymilk may be substituted)

1 teaspoon vanilla extract

1/2 teaspoon almond extract

5 tablespoons Kahlua or other coffee flavored liqueur for brushing tops

Coconut-Espresso Buttercream Frosting (recipe follows)

Optional garnish: 30 chocolate-covered coffee beans, sliced almonds, or a pinch of plain or toasted coconut

Line 30 mini-muffin cups with mini-muffin papers.  Preheat oven to 350 degrees.  In a large mixing bowl, stir together all dry ingredients.  In a small bowl, whisk together all wet ingredients except Kahlua.  Make a well in the center of the dry ingredients and pour in the wet mixture.  Stir both together until the batter is smooth, though a few small lumps may remain.  Using a small scoop, divide batter evenly among the lined muffin cups.  Bake for 20 minutes or just until a toothpick inserted in the center of one cupcake comes out clean.  Check at 18 minutes to avoid over-baking.  Remove muffin tins to wire racks to cool.  When cool enough to handle, remove cupcakes from the tins onto the racks in order to prevent them from continuing to cook.  Prick each cupcake a few times with a toothpick and brush the tops with up to 1/2 teaspoon Kahlua each.  Spoon the frosting into a piping bag fitted with a star tip and pipe in swirls on top of each cupcake.  Or simply spread the frosting on each cupcake with a dinner knife, spoon or offset spatula.  Garnish as desired and serve immediately or store in the refrigerator in an airtight container.

Coconut Espresso Buttercream Frosting:

6 tablespoons vegan butter (I like Earth Balance)

6 tablespoons vegetable shortening

3 cups powdered sugar

4 teaspoons espresso powder dissolved in 4 teaspoons unsweetened or plain soymilk

1 teaspoon vanilla extract

2 teaspoons coconut extract (extract is preferred over coconut flavor, though the flavor will do if you can’t find extract)

Cream together butter and shortening until smooth.  Beat in powdered sugar, one cup at a time, alternating with the espresso and soymilk mixture, until smooth and creamy.  Start electric mixer on low so as not to coat yourself in sugar.  Beat in vanilla and coconut extracts until completely incorporated.

by betsy

Bloomin’ Best Vegan Sweet Potato and Pumpkin Butter Muffins

Yield:12 regular size (not super size!) muffins

I received such rave reviews on my recently created Bloomin’ Best Vegan Peanut Butter and Apple Muffins that I decided to try my luck with a sweet potato version. 

I know, I know…for a seasonal cook to be using sweet potatoes in May seems anethma.  But, our farmer’s market leaves their spuds in a cold cellar over the winter so that once the market opens again in the spring, its customers are treated to beautiful golden sweet potatoes.

I planned to make the sweet potato version of the muffins exactly like the peanut butter and apple inspiration, but I needed a substitute for the creamy moisture of the peanut butter.  Fortunately I remembered a gift of some unopened pumpkin butter (which contains no dairy despite the name) from my sister-in-law.  Its moisture content is even higher than peanut butter, though both are thick and creamy, so these muffins are  more delectably moist than their forebears.  Both are delicious.

Enjoy whenever sweet potatoes are in season–or brought out of the cold cellar–in your neck of the woods!

1/2 cup pumpkin butter

1/2 cup canola oil

1/2 cup unsweetened soymilk (you can use plain, but you might want to slightly decrease the sugar)

1/2 teaspoon vanilla extract

1 cup natural sugar

2 cups white whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

Pinch ground allspice

Pinch ground cinnamon

Pinch ground cloves

3 cups finely grated sweet potatoes, skin on (fine like food processor-fine)

Line muffin cups with papers or oil well with nonstick spray.  In a large mixing bowl, stir together pumpkin butter, canola oil, soy milk and vanilla until well combined.  Stir in sugar, flour, baking powder and baking soda just until a smooth batter forms.  Then stir in grated sweet potatoes only until incorporated.  Divide evenly among prepared muffin cups and bake for 20 minute or until a toothpick inserted in the center of one comes out clean.  Allow to cool about 10 minutes in the pan and then remove to cool completely or to enjoy while warm.

by betsy

Blooming Platter is Featured Cookbook Complete with Featured Recipe of the Week on VegKitchen

It’s such an honor when Nava Atlas, noted vegan cookbook author, blogger and artist, embraces a cookbook as she did The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes again in today’s VegKitchen Newsletter, also choosing my Angel Hair Pasta with Chard and Bell Peppers as her Recipe of the Week.

Just follow the link to this recipe which Nava calls “beautiful and nutritious” because, now that warm weather is here again–at least for many of us–chard will be showing up in gardens and farm markets across the country.  And, as Nava also says, this dish is at least as good if not better the next day…thanks so much, Nava for your ongoing support!

If you don’t already receive the VegKitchen Newsletter, you will want to.  Just click HERE to subscribe.

And be sure to heck out one of Nava’s latest projects: the Vegan Minute Channel on YouTube.

by betsy

The Blooming Platter Cookbook’s Vegan Fresh Pea and Tarragon Hummus is a Featured “Celebrity Recipe” on the Jazzy Vegetarian

Last week, as you may have read in an earlier post, I had the distinct honor of being a featured guest on Laura Theodore’s Jazzy Vegetarian radio show.  Too fun!

During our email correspondence following the lively interview–Laura has energy to burn!–she asked if she could post the recipe I shared on air on her blog.  I didn’t even have to think about that…the answer was, of course, “Are you kidding?  Absolutely!”  You can find my easy and beautiful spring recipe for Fresh Pea and Tarragon Hummus from The Blooming Platter Cookbook right HERE.

Check out the Jazzy Vegetarian blog, radio and TV shows, recipes and more.  Plus “JV” is also on FB…I hope everyone will “lick” it or “like” it…your choice!

Thanks again, Laura!

by betsy

Pasta with Vegan “Ricotta,” Toasted Walnuts, Parsley, Lemon, and Garlic Oil

Yield : 4 servings

This new dish was inspired by a delicious-sounding recipe in a recent issue of a culinary magazine.

I don’t create a lot of pasta recipes for the warm months, as it can seem a bit heavy.  But this combination seemed light and springy.  Icould just imagine the warmy toasty flavor of the walnuts playing off the appealing “grassiness” of the parsley, and the bright freshness of the lemon.  And, indeed, it is exactly right for a spring evening or even a weekend brunch, say, for Mother’s Day in just a few days.

The non-vegan inspiration recipe called for ricotta cheese for which I knew I could easily substitute mashed tofu.  The remaining ingredients were all vegan, but the garlic chips sprinkled over the top seemed unnecessary and time-consuming.  So, my version omits them, yet contains plenty of garlic, and it is only cooked enough to add a mellow pungency to the beautifully balanced dish.

I hope you’ll give it a try and let me know what you think!

8 ounces whole wheat pasta (I used rotini)

1/4 cup olive oil

2 large cloves garlic, minced

8 ounces soft regular tofu (not Silken)

1 tablespoon nutritional yeast

Sea salt to taste

Freshly ground black pepper to taste

Zest of one large lemon + extra for garnish

1/4 cup finely chopped parsley + extra for garnish

1/4 cup toasted walnut pieces + extra for garnish (I dry toast them in a skillet over medium-high heat for a few minutes, stirring occasionally)

Red pepper flakes to taste

Heat a large pot of salted water to boiling over medium-high heat  with the lid slightly ajar.  Add the pasta, stir once, and simmer, reducing heat if necessary, for approximately 9 minutes or until al dente.    Meanwhile, in a small saucepan, heat the olive oil and garlic over medium heat and very gently simmer for 2 to 3 minuts or until the garlic is softened and just barely begins to turn golden.  Then, in a small bowl gently mash together with your fingers the tofu, nutritional yeast, sea salt and pepper to taste (it’s important to season every layer), adding the lemon zest toward the end.  The tofu should be broken down into fluffy “chunks” about the size of peas.  When the pasta is done, drain it well and return to the pot.  Drizzle the olive oil over, sprinkle with parsely and gently combine.  Add the mashed tofu, walnuts and a few red pepper flakes; gently combine.  Check for seasoning, adjust as necessary, and serve warm garnished as desired.

by betsy

Jazzy Vegetarian Blog Talk Radio Features On-Air Guest Betsy DiJulio and The Blooming Platter Cookbook

What a fun 25 minute break from my already fun drawing and painting class!  Today I was the invited guest of the inimitable and accomplished Laura Theodore and  Jazzy Vegetarian on Blog Talk Radio, and you can read all about it HERE.  What an honor!

While my dear friend and colleague David Prescott worked with my class–he is our choral director, but has a great ear AND eye–I slipped down the hall into an administrator’s office for the live phone interview.

The articulate and engaging Laura Theodore is the most energetic and delightful host.  Her advance preparation and her wealth of knowledge (as a vegan chef, T.V. and radio host, AND award-winning jazz singer/actor) made the interview flow naturally and conversationally.  She moves with ease between a range of topics, manages the time perfectly, and exudes warmth, vibrancy and charm.

And you can catch her and The Jazzy Vegetarian later this month on Create, an invaluable public television network for, well, creative people and those who aspire to be.

Thanks to Laura for all her generous praise for The Blooming Platter Cookbook, including its “beauty”!  (To an art teacher, that’s no small thing!)  High praise from anyone fills me with gratitude, but when it comes from someone like her, it has the added bonus of the stamp of approval from a talented and influential professional in the field.  Best wishes to her in all her jazzy endeavors!

by betsy

Bloomin’ Best Vegan Peanut Butter and Apple Muffins

Yield:12 regular size (not super size!) muffins

Chunky natural peanut butter spread on apple wedges is one of my favorite snacks from childhood.  So, this week when I was craving a  wholesome and nostalgic baked good, I figured the combination would be scrumptious in a moist muffin.  And it is!

Normally, I would load up an apple batter with warm spices, but I didn’t want them to overpower the peanut butter flavor and aroma.  So I just used a pinch of allspice, cinnamon and cloves.   But feel free to adjust to suit your taste.

Not too dense, but not light like a cupcake either these muffins are the epitome of balance in every way.

I know apples are not typically a spring fruit, but our farm market does have Virginia-grown ones in the warm months.  You’ll love this recipe whenever apples are in season in your area.

1/2 cup chunky natural peanut butter warmed slightly in the microwave or in a saucepan on top of the stove (smooth would probably work just great as well)

1/2 cup canola oil

1/2 cup unsweetened soymilk (you can use plain, but you might want to slightly decrease the sugar)

1/2 teaspoon vanilla extract

1 cup natural sugar

2 cups white whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

Pinch ground allspice

Pinch ground cinnamon

Pinch ground cloves

2 large apples, cored and very finely chopped; approximately 3 cups (fine like food processor-fine)

Line muffin cups with papers or oil well with nonstick spray.  In a large mixing bowl, stir together peanut butter, canola oil, soy milk and vanilla until well combined.  Stir in sugar, flour, baking powder and baking soda just until a smooth batter forms.  Then stir in chopped apples only until incorporated.  Divide evenly among prepared muffin cups and bake for 20 minute or until a toothpick inserted in the center of one comes out clean.  Allow to cool about 10 minutes in the pan and then remove to cool completely or to enjoy while warm.

by betsy

Just in time for Cinco de Mayo: Spicy Homemade Vegan Chipotle Peanut Butter a la Casa Luna

View from our bedroom window, Casa Luna Bed & Breakfast, San Miguel Allende

When we were in San Miguel Allende, Mexico, recently for our friends’ art gallery opening over Spring Break (how lucky was that timing!) we stayed at the beautiful Casa Luna Bed & Breakfast.

Each morning, we were served the most delicious marmalades with our fruit, frijoles negro, bread, fresh squeezed oranged juice, coffee/tea, and Joe’s huevos.  Pineapple and Nopales (cactus) was a favorite, as was Tamarind Chipotle.  When I learned that the hotel sells them, in addition to a not-too-firey jalapeno marmalade, and a spicy homemade peanut butter–and were making them fresh while we were there–I thought that all four would make a delightful host gift, along with a copy of The Blooming Platter Cookbook.  And they did, delivered still warm from the canning process!  Mmm…

Wanting to replicate at least one of them, but not having a lot of time to slice mountains of jalapenos or engage in old-fashioned canning, I decided to try the peanut butter.  When an internet search turned up no recipes, I just winged it.  Casa Luna’s finished product had a rich flavor without a  biting heat, which I rightly or wrongly attributed to reconstituted dried chilies.  Though Casa Luna’s peanut butter didn’t have a smoky flavor, I love chipotles–smoked jalapenos–so I decided to use them, picking up a bag at a local tiende.

Carmen, at Casa Luna, had shared that the list of ingredients was really simple: peanuts, oil, chilies.  So I simply guessed at the proportions, starting with just one chili and adding additional ones, one at a time, until I was satisfied with the flavor and heat, deciding at the last minute to drizzle in a couple of teaspoons of the water in which the chilies were reconstituted for a little more smoky intensity.

It may seem a little odd to add both natural sugar and salt, so feel free to omit the sugar, but I felt that the two together achieved a nice balance.  The only other ingredient I toyed with adding is a hint of lime zest, but I haven’t yet decided, as the peanut butter is delicious as is.  And its beautiful earthy color is irresistable.

Enjoy as you would any peanut butter–only maybe not on your child’s peanut butter and jelly sandwich–or consider swirling some into both Mexican/Southwestern and Thai sauces.  I hope you’ll try it and share what you do with it!

4 dried chipotle chilies stems removed

Boiling water

12 ounces of roasted and lightly salted peanuts

1/4 cup canola oil (or peanut oil)

1 tablespoon natural sugar (optional)

2 teaspoons water that chilies were soaked in

Sea salt to taste

Slit chilies lengthwise and remove and discard seeds.  Place chilies in  a small non-reactive bowl and cover with boiling water.  (I don’t measure; I just boil whatever is left in our kettle.)  Allow chilies to soak for about 20 minutes or until softened somewhat.  Place all ingredients into the bowl of a food processor and process for several minutes or until smooth but still textured, scraping down the sides of the bowl as necessary.  Adjust seasoning if necessary and process a few seconds.  Scrape peanut butter into an airtight container–I like to put it in a small crock–and refrigerate.

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