Quick “Baked” Onion Stuffed with Quick “Creamed” Spinach (vegan/plant-based)

Quick “Baked” Onion Stuffed with Quick “Creamed” Spinach
Yield: 1 serving (easily muliplies)

Recently, after 2 1/2 hours of research at the Outer Banks History Center in Manteo, NC, for two freelance jobs, I headed to Falling Leaves, our weekend home in Southern Shores a half hour away.

I stopped by the grocery store, as I had not had lunch and my digestion had been a little off for a few days. The suspected culprit was oil not changed frequently enough at a mom-and-pop establishment where I sampled fried green plantains and started feeling ill. I wanted something indulgent, but probiotic, for dinner.

As I perused the produce section, I decided on a cheater baked onion (in the microwave) with cheater creamed spinach (about 4 cups lightly packed fresh baby spinach microwaved with 2 tablespoons plant-based sour cream and stirred well to combine), spicy sauerkraut on top, and a mango-lime kombucha chaser.

To prepare the onion, simply peel it, cut a deep X in the top, place in a soup bowl and microwave on high for 5 minutes. The quadrants of the onion will open up like petals. Stuff with the above spinach mixture or as desired and serve!

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Luscious Chunky Monkey Mousse or Tart Filling (vegan & plant-based)

Okay, so maybe this Ben & Jerry’s-inspired treat is a bit too decadent for breakfast, but I enjoy *Silk brand vanilla Greek yogurt with a banana virtually every morning, so it didn’t stop me!

For this recipe, you must use the Greek version in the dark blue packaging for the dense and creamy texture, almost like cheesecake.

You can spoon the filling into a crumb crust for a true tart (make 2 times the recipe), but I think it is prettier and more fun to eat crustless in wine or martini glasses.

Luscious Chunky Monkey Mousse or Tart Filling (healthier/vegan/plant-based)
Yield: 2 servings (easily multiplies)

1 large banana, mashed
2-1/3 cup cartons Silk brand vanilla Greek yogurt
1/4 cup thawed So Delicious Cocowhip
1/4 cup plant-based dark or semi-sweet chocolate chips
1/4 cup chopped or broken walnut pieces

Garnishes:
1-2 tablespoon each Cocowhip
A few plant-based dark or semi-sweet chocolate chips
2 walnut halves or a sprinkle of chopped walnuts

In medium bowl, gently fold together all ingredients except garnishes. Divide mixture between two serving glasses–I like wine or martini glasses–and garnish each with Cocowhip, chocolate chips, and walnuts as desired. Refrigerate until serving time. (You may enjoy immediately, but I prefer for it to set up at least 30 minutes in refrigerator.)

*I reuse the plastic containers in my studio.

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2-for-1: Green Pea Hummus + Mid East Chick-Spinach-Parm Soup (vegan/plant-based)

Supper Served on a Snowy Night in January

Though made from pantry staples, you and your guests would never guess. Rustic, but refined, this meal is company approved.

With a winter storm bearing down on 1/21/22, I invited a dear friend for an early dinner, as Bob was away and snow was starting about 8 p.m. in Eastern Virginia.

I had made the soup a day or so prior, but wanted something to go with. Green peas in the freezer suggested hummus and parsley in the fridge provided freshness. But with no tahini, I perused my newly purged and organized fridge (the previous Saturday’s project) and came up with white miso instead. Never going back!

The soup is simple, but special, courtesy cardamom, smoked paprika, and turmeric. Oh and plant-based parm!

Green Pea Hummus with Miso and Parsley

1 cup cooked fresh or thawed frozen green peas
1/2 cup loosely packed parsley, tender stems included
3 large cloves garlic
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon light miso
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Garnish: 1 tablespoon olive oil and 2 teaspoons Everything Bagel Seasoning
Accompaniment: bagel chips, crackers, toasts, or fresh raw vegetables

Process together all ingredients except garnishes and accompaniments, scraping down sides of bowl as necessary. Drizzle with olive oil and a sprinkle of Everything Bagel seasoning, and serve with accompaniment of your choice.

Middle Eastern Chick’n-Chickpea-Spinach-and Parm Soup

3 cups vegetable stock
1 small onion, diced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 to 3 large cloves garlic, sliced

2 tablespoons hummus (I had garlic hummus on hand)
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon turmeric
4 firmly packed cups fresh baby spinach leaves
1 cup shredded plant-based parmesan (I like Follow Your Heart)
1-15 ounce can chickpeas, rinsed and drained
8 ounces plant-based chick’n (I like Tofurky brand)

In a 2.5 to 3-quart soup pan, heat about 1/2 cup vegetable stock over medium high. Add onion, salt, and pepper, and saute until onion begins to soften. Add garlic and continue sauteeing until both garlic and onion are very soft. Add spices and stir until completely combined. Add remaining stock followed by spinach in two halves, stirring until wilted after each. Stir in parmesan, chickpeas, and plant-based chick’n, and continue stirring until cheese is melted, flavors married, and soup is heated through.


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Crispy Everything Bagel Brussels Sprouts (vegan & plant-based)

Crispy Everything Bagel Brussels Sprouts with, what else? A plant-based cream cheese dipping sauce with a swirl of Sriracha.

Requiring only 20 to 25 minutes hands-free cookies time, these nuggets are ready in the time it takes to walk one

12 ounces Brussels, halved
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon or so Everything Bagel Seasoning

Preheat oven to 400 degrees. Toss together above ingredients, spread into a single layer on a rimmed baking pan, cut side down, and roast for 20 to 25 minutes or until crispy and browned. Serve with barely melted plant-based cream cheese (I zap in mic), whisked and swirled with a bit of Sriracha.

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Fresh Peach Jam–Try It with a Smoked Gouda, Mushroom & Onion Quesadilla (Vegan & plant-based)

This is less of a recipe and more of a recommended–somewhat unexpected–flavor combination, which would also be tasty with a grilled cheese sammie.

A gift from one of my student’s mom’s of fresh South Carolina peaches resulted in the need to do something with the last 2 very ripe ones.

I lead a fairly busy life and I am all about unfussy, but pretty, healthy, and inspiring food these days. So I simply pitted the peaches, popped them into them into my small food processor skin and all, and blended them into a thick, pulpy jam.

That’s it. They were so sweet, with a perfect texture, that they needed nothing else. I thought about putting the jam on pancakes, but I wasn’t in the mood for that much flour.

To make the quesadilla, I simply folded a large tortilla–I like the 50 calorie high fiber variety–into quartets around 1 slice of vegan smoked guda and leftover caramelized onions and sauteed mushrooms. I browned it in a nonstick skillet, and topped it with the peach jam and a garnish of halced grape tomatoes and a slice of cucumber.

I served crispy green peas on the side and sprinkled a hint of sea salt over it all because we southerners know that salt makes fruit even sweeter and because it looks so pretty.

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Black Beans & Greens in Coconut Milk (vegan & plant-based)

Yield: 2 servings (or more if served with other dishes)

This satisfying island-fusion dish is beautiful and beautifully balanced. It only serves 2 because you will want to devour it all. Note: I like the larger amount of spice.

1/2 large yellow onion, diced

2 to 3 large cloves garlic, thinly sliced

Sea salt

1 can black beans, rinsed and drained (I buy low sodium)

1 to 2 teaspoons ground coriander

1 to 2 teaspoons ground cumin

1 to 2 teaspoons smoked paprika

1/8 teaspoon ground cinnamon

1-15.5 ounce can coconut milk (I use light)

4 big handfuls baby spinach and kale leaves

1 tablespoon lime juice or something acidic (I used the brine from homemadr escabeche)

Garnishes: shredded carrots, sliced red onions, sliced green onions, halved cherry tomatoes, etc.

Accompaniments: plantain chips (I buy at Trader Joe’s)

Barely cover the bottom of a large skillet with water, bring to a simmer over medium heat, add onion, garlic, and a pinch of salt, and saute until tender, adding more water if necessary. Stir in black beans, spices, and coconut milk, and heat through, stirring. Add half of greens and stir to wilt. Follow with remaining greens. Stir in lime juice or other acid, and serve, garnished as desired, with plantain chips.

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Almost Oil-Free Pie, Tart, & Pastry Dough + Savory Galette (vegan & plant-based)

I am incredibly proud of this simple, tender, tasty dough. I wanted to make a savory galette, but I didn’t want a jillion calories from the dough. The flour is not the problem; it’s the oil or shortening in most pastry.

Press-in doughs can get away with less oil–and I make a delicious one that is shared here on The Blooming Platter–but I wanted to make a galette which meant that the dough had to be pliable enough to fold over itself without cracking. My solution was to add to 1/2 cup all purpose flour the following:1 tablespoon flaxseed meal mixed with 2 tablespoons water–to make a vegan “egg” for structure–and only one tablespoon olive oil plus 1 tablespoon nondairy milk. That’s it…easy as pie. 😀

Almost Oil-Free Pastry Dough

Yield: 1 serving (easily multiplies)

1 tablespoon flaxseed meal whisked together in a small cup with 2 tablespoons water and set aside for a couple minutes

1/2 cup all purpose flour

1/2 teaspoon sea salt

1 tablespoon olive oil

1 tablespoon nondairy milk (I use soymilk)

In a medium bowl, whisk together all ingredients. Knead a few times until dough comes together in a ball. Press or roll out into a circle using the smallest amount of additional flour on pastry board and rolling pin as possible.

To make the gallette dough in the photo, I simply oiled a baking stone and pressed the dough out to the desired thickness in a rough circle, filled it, and folded the edges over the filling,, pleating them as I went.

The galette filling in the photo, if interested, is just 1/4 medium yellow onion, diced, and 2 to 3 big handfuls baby spinach sauteed in 2 tablespoons water with a little sea salt, freshly ground black pepper, and Greek seasoning. Into that, I melted 1 tablespoon vegan cream cheese. After filling and shaping the galette, I topped it with roasted strips of bell peppers and baked at 450゚ for about 12 to 13 minutes. When I removed it from the oven, I sprinkled with Everything Bagel seasoning before serving.

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GF Battered & Oven-“Fried” Tofu Cubes (vegan – plant-based)

Yield: 2 dozen cubes

My crunchy oil-free batter is gluten-free because it requires no flour. That’s right: I mix GF nutritional yeast with dill pickle juice and spices before battering and baking these crispy cubes. I love my spice blend, but substitute other spices to suit your mood. Crunchy-on-the-outside and tender-on-the-inside, these nuggets are nutritious and delicious on their own, but even more mouth-watering with a dipping sauce.

16 ounces extra-firm tofu (wrap in paper towel, place on a rack over a bowl, weight–I place the carton on top with a heavy canned good inside–and drain while making batter)

1/2 cup dill pickle juice

1 cup nutritional yeast

1/2 teaspoon each of the following spices (or to taste; feel free to change proportions or substitute): celery seed, ground coriander, garlic powder, onion powder, smoked paprika, tumeric

Sea salt and freshly ground black pepper to taste

Dipping Sauce: equal parts vegan mayo and sweet chili sauce, whisked together (I use Walton Farms no-calorie mayo from Harris Teeter)

Optional garnish: sliced green onions

Preheat oven to 425 degrees. Spray baking sheet liberally with non-stick spray. In tofu carton or small bowl, whisk together dill pickle juice, nutritional yeast, and spices. Unweight and unwrap tofu and blot again with paper towel. Slice in half horizontally and then into quarters the long way and thirds the short way, making 2 tiers of 12 cubes. Working with a few cubes at a time, place in batter, turn to coat, and place about 1.5 inches apart on prepared baking sheet. Bake 20 to 25 minutes or until golden and crispy. Avoid burning around edges. Serve immediately with dipping sauce, garnished if desired.

Note: in the photo, I decorated the top of the sauce with 3 dots of Sriracha

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The Blooming Best Tempura-Battered Fried Artichoke Hearts (vegan & plant-based)

Yield: approximately artichoke heart quarters

Sometimes weeks go by without our enjoying anything from the fryer. But I am a pretty clean eater, so when the craving does strike, usually once a week, I indulge.

What makes these tempura battered artichoke heart quarters “the blooming best” is the seasoning in the batter, which can be changed up a multitude of ways to suit your fancy. I started to use Zataar and Greek seasoning with a lemon-aioli dipping sauce, but changed my mind when Bob got out the Sweet Chili Sauce for his shrimp tacos.

The key to batter that sticks is very dry, not just drained, quartered artichoke hearts. Making sure they are quarteted insures lots of surface area and the best batter-to-choke ratio. Other than that, there are no tricks other than a well-seasoned–but not over-seasoned–batter and hot, clean oil.

They are nice served with a vinegary cucumber, red onion, and fresh mint or basil salad to cteate a little balance by virtue of the acidic, herby sweetness.

1-15.5 ounce can artichoke heart quarters, rinsed, drained in a strainer, then on a plate with paper towel, changing it when soaked, for about 40 minutes

1/2 cup flour

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon sea salt

1/8 teaspoon smoked paprika

1/2 cup vegan beer (find a list at Barnivore)

Dipping Sauce (recipe follows)

Heat oil to 375 degrees in deep fryer or large cast iron skillet. In a medium bowl, whisk together flour, seasonings, and beer to make a smooth batter. Dip about 5 artichoke hearts into batter, one at a time, and place directly into hot oil. Cook 2 or 3 minutes or until golden brown. Drain on paper towel and repeat with remaining hearts. Serve right away with dipping sauce.

Dipping Sauce

2 tablespoons vegan mayo (I use a prepared no- calorie mayo or my Blooming Platter Mayo at 10-calories/tablespoon)

1 tablespoon ketchup

1 tablespoon sweet chili sauce

In a small bowl, whisk together all ingredients, taste, and adjust as desired.


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