June 27, 2020June 27, 2020 by betsy

Chinese Black Bean Dip with Baked Wonton Chips (vegan & plant-based)

Yield: 2 servings

I love to eat like it’s happy hour even when it’s not. That is, I love appetizers. They are always the most enticing items on restaurant menus and, Even before the pandemic, I loved My own versions even more. The same goes for this brand new black bean dip with its Chinese flavors. It is sure to make any hour and every guest happy!

I recommend starting with the amounts of ingredients listed and then intensifying any of the flavors that you choose. Be careful with the ginger, as it can be overpowering and quite spicy.

1 15.5 ounce can unseasoned black beans, rinsed and drained

1 large garlic clove, minced

1 teaspoon minced ginger

1 teaspoon agave nectar

1 teaspoon soy sauce

2 teaspoons sesame oil

3 thinly sliced green onions, save a little for garnish

Garnish: 1 teaspoon Everything Bagel seasoning or white and black sesame seeds (Everything Bagel seasoning may seem out of place, but I love it because it contains sesame seeds along with dried garlic and onion)

Accompaniments:

Prepared vegan chili sauce and a few roasted and lightly salted cashews or peanuts

Baked Wonton Chips (recipe follows )

place everything except green onions, garnishes, and accompaniments in food processor and blend and tell smooth. Stir in green onions, reserving some for garnish, transfer to a serving bowl and sprinkle with reserved green onions and everything bagel seasoning. Serve with chili sauce for drizzling and Baked Wonton Chips for scooping.

Baked Wonton Chips

10 -3″ vegan wonton wrapper squares (I use Nasoya brand, halved diagonally)

Non-stick vegetable oil spray

Sea salt

Preheat oven to 350°. Place triangles of dough close together on baking sheet, spray very lightly with vegetable oil, and sprinkle with just the barest hint of sea salt. Bake for approximately 5 minutes or until golden.

#veganwontonchips #plantbasedwontonchips #veganchineseblackbeandip #plantbasedChineseblackbeandip #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

June 16, 2020June 16, 2020 by betsy

Won Ton Cups (vegan and plant-based)

I just discovered Nasoya brand vegan wonton wrappers in Harris Teeter! They are cut into perfect little squares that make the cutest cups for the Asian salad of your choice.

Preheat oven to 350°. Spray a muffin tin with non-stick spray. Layer 2 wonton wrappers on top of each other with one turned 45° to create eight points. Press into cups. Bake 10 minutes. They will crisp up as they cool.

#VeganWontonWrappers #veganwontoncups #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

June 16, 2020June 16, 2020 by betsy

Quick & Easy Rice Cakes (vegan and plant-based)

The trick with vegan or plant-based skillet-fried cakes, fritters, and even burgers, is how to get them to hold together without a lot of breading or filler.

These rice cakes, made with leftover cooked rice, hold together beautifully with just a flax egg and cornstarch.

They are ready to devour in minutes with the topping of your choice or by themselves because they are quite tasty.

1 tablespoon flaxseed meal

3 tablespoons water

1 tablespoon cornstarch

1/2 teaspoon sea salt

1/4 teaspoon onion powder

1 cup leftover cooked rice

1 green onion, green part only, thinly sliced or snipped with scissors

In a medium bowl, whisk together flaxseed meal and water. Set aside for just a few minutes until it thickens, whisking occasionally. Whisk in cornstarch, sea salt, and onion powder. Then stir in rice and green onion with a fork. Heat a skillet sprayed with non-stick spray over medium to medium high heat. Divide mixture into four even mounds, pressing into a disc about 1/4-inch thick. Cook for a couple of minutes on each side or until golden brown, adjusting heat if necessary. Serve alone or topped as desired.

#veganricecakes #plantbasedricecakes #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

February 2, 2020July 30, 2024 by betsy

Best Ever Cheese Sauce (Plant-based Perfection and Low-Calorie to Boot)

This rich, thick and creamy cheese sauce–which contains no added fat and is ridiculously low in calorie–owes a debt of gratitude to Susan Voisin. I consulted her recipe, but then tweaked the flavor to suit my taste. It instantly became a staple in my home and is non-vegan aporoved.

Feel free to spice it up any way you choose. Even add plant-based proteins. It would be delicious as an enchilada filling with Mexican-inspired ingredients. But, today, it is going to a Super Bowl party with me. Game on!

4 cups cauliflower florets

4 cups lightly salted water

Juice of 1/2 medium-large lemon

1/2 cup nutritional yeast

2 tablespoons yellow miso paste

1 teaspoon stone ground mustard

1 teaspoon Liquid Aminos

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon ground turmeric

In a large bowl, combine cauliflower and water. Microwave for about 10 to 15 minutes or until very tender. (Alternatively, you may simmer, partially covered, in a large saucepan over medium to medium-high heat.) Transfer cauliflower and about a half cup of the water into the bowl of food processor. Save remaining water. Process until cauliflower forms a thick paste. Add all remaining ingredients to the bowl of the processor and process until very smooth. Taste and adjust seasoning as desired. Transfer to a large saucepan and simmer over medium heat until desired consistency is reached, adding remaining water a half cup or so at a time. Serve immediately as you would any cheese sauce.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn #vegancheesesauce #plantbasedcheesesauce

January 13, 2019December 28, 2019 by betsy

The Jazzy Vegetarian’s Vegan Miso-Parsley Hummus

Yield: 4 servings

Laura Theodore, aka the Jazzy Vegetarian, is hitting all the high notes and winning awards and accolades in the process. From her latest vegan cookbook, to the Jazzy Vegetarian on public television, to her podcast radio show, to her pop-up restaurant, this vibrant recording artist never misses a beat. She is everywhere: from Netflix to CBS to HBO, just to mention a few forums where she has been featured.

Her recipes are simple and straightforward; the resulting dishes colorful and flavorful. In fact, I gifted good foodie friends with one of her cookbooks, Vegan-ease this Christmas. Like me, they like to use recipes as a starting point for their own iterations, and no better place to start than with Laura’s, though her recipes are perfectly balanced as is.

When her latest cookbook, Jazzy Vegetarian’s Deliciously Vegan hit the stands, I had promised to participate in a “blog tour,” but life got in the way. So, better late than never. Today, I finally had an opportunity to return the favor to this energetic and supportive member of the vegan community, for years ago, she interviewed me on the Jazzy Vegetarian Radio when my cookbook, The Blooming Platter: A Harvest of Seasonal Vegan Recipes was published.

Says Laura of her quick and easy recipe featured here, “Miso provides texture and taste to this hummus without adding any oil, keeping it a light and low-fat option for a satisfying snack.”

True confession, I added a tablespoon of oil because I love the mouthfeel of a hint of oil, but I also love Laura’s idea of using good ‘ole tap water for most of the moisture. Also, though I know the prevailing wisdom is to make a recipe as printed the first time and then adjust, I didn’t have any chickpeas on hand, it is pouring rain here, and I didn’t want to run into the grocery store. So, I made it with the edamame which I had in the fridge. Yum. And I used my food processor rather than blender.

Also, because my hummus was leaning in an Asian direction–and because I have been cooking and developing award-winning recipes for a very long time–I made a couple of other alterations: I added 2 large cloves of garlic, minced, and, over the top, I drizzled about a tablespoon of my Blooming Platter Mayo (basically, a white tangy “sauce”) and another of Asian Sweet Chili Sauce for color and zing. I think Laura would approve of my “jazzing up” my version just a little.

But, I guarantee that her unadulterated Miso-Parsley Hummus would be delicious as is:

1 can (15 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
2 to 3 tablespoons water, plus more as needed
2 tablespoons freshly squeezed lemon juice (see note)
1 tablespoon chopped fresh parsley
1 tablespoon mellow white miso
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt

Chef’s Note: For a more lemony taste, add 1 more tablespoon of fresh lemon juice.

Put all of the ingredients into a blender and process until smooth. Add a bit more water, as needed, to achieve the desired consistency.

January 12, 2019December 28, 2019 by betsy

Vegan Kentucky Bluegrass Chex Mix: Bourbon, “Bacon,” & Pecans

My favorite Chex Mix recipe is whichever one I have just created. So this rich mix is my current favorite. It was created for a bourbon-loving friend’s birthday but enjoy it for any occasion or no occasion at all.

Casting around for a logic behind ingredient selection, I decided to go with other flavors associated with the Bluegrass State in addition to Bourbon: bacon and pecans. Bacos are vegan, though they’re not necessarily health food, so that choice was easy.

I was going to use Rye Chex, but you can’t find them anymore, or I couldn’t, and I even searched online, so I went with wheat. The cheese crackers and fried onions are because, well, I just love those flavors with smoky bourbon, smokier bacon, and sweet, earthy pecans.

Plus, the cheese crackers lend some color contrast. Brown Chex Mix may taste great, but it doesn’t do much in the appearance department.

The Cheerios and pretzels are for shape and texture contrast and Chex Mix just isn’t Chex Mix without both where I come from.

1 cup vegan butter

1/3 cup bourbon

2 tablespoons Liquid Aminos

2 tablespoons maple syrup

1 tablespoon celery seed

1 tablespoon garlic powder

1 jar Bacos (they are vegan!)

16 ounces pecan halves

4 cups Cheerios

3 cups pretzel sticks

3 cups Wheat Chex

1-6 ounce box Earth Balance Cheese Squares

1-6 ounce can fried onions

Preheat oven to 275 degrees. Melt butter in oven in a large roasting pan, carefully remove from the oven, start animating ingredients, and roast for 1 hour, stirring every 15 minutes. Cool completely in store in airtight containers.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

January 4, 2019 by betsy

Vegan Middle Eastern Roasted Parsnip, Carrot, and Walnut Spread

Vegan Middle Eastern Roasted Parsnip, Carrot, and Walnut Spread

My first recipe of 2019 is beautiful, bursting with flavor, nutritious, low in calories and fat, and a textural sensation. Happy Healthy New Year’s to all!

1 pound carrot chunks, peeled and roasted (I purchased already roasted at Whole Foods)

1 pound parsnips, peeled and roasted (I purchased already roasted at Whole Foods)

1/3 cup walnut pieces

1/4 cup olive oil

1/4 cup orange juice (app. one-half an orange)

2 tablespoons lime juice (or lemon)

2 teaspoons ground cumin

1 teaspoon ground coriander or 1 1/4 teaspoon coriander seeds (the latter lends little bursts of flavor)

1/2 teaspoon ground cinnamon

1 teaspoon smoked paprika

1 teaspoon Italian seasoning or dried oregano

1/4 teaspoon ground cayenne pepper

1 large garlic clove, quartered

Salt and freshly ground black pepper to taste

Water to reach desired consistency

Garnish: walnut pieces (duh…I grabbed cashews for photo not thinking)

Process all but garnish in food processor until a coarse paste forms. Garnish as desired and serve with pita points (we like the decadence of frying them because the dip is so low calorie).

#vegan #veganrecipes #veganfoodshare #veganfoodporn #veganappetizers #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

January 4, 2019January 4, 2019 by betsy

Creamy Vegan Middle Eastern Black-Eyed Pea Dip or Spread

Get your good luck on…any day of the year!

Though I created this recipe for New Year’s Day, it is too tasty, quick, and healthful to only roll out once a year.

I am happy to share black eyed peas like you’ve never had them for good luck throughout the new year and great taste in the present moment:

Creamy Vegan Middle Eastern Black-Eyed Pea Dip or Spread

1/2 red or yellow onion, diced
1-15.5 ounce can black eyed peas, rinsed and drained
Pinch sea salt
8 ounces tofu, silken (dip) or firm regular (spread), patted dry
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 tablespoon Everything Bagel seasoning

Barely cover the bottom of a large skillet with water and saute onion, stirring, with a pinch of sea salt until it begins to soften, about 2 minutes. Add black eyed peas and continue sauteing until onion is soft and water is evaporated. Place all ingredients in bowl of food processor and process until smooth. Serve garnished with a sprinkling of smoked paprika and, if you have on hand, a few pomegranate seeds. Serve with pita points, regular or fried, pita or bagel chips, or raw vegetables.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

November 10, 2018November 10, 2018 by betsy

Vegan Fried Pita–Restaurant Quality

Inspired by fried pita we had last night at a local “fun dining” restaurant and bar called Twist with a good friend, Bob thought he knew what would work for a homemade version.

He was exactly right! Yowza. We cut some pita we had on hand into 6ths, fried it in our cute little Cuisinart deep fryer for 30 seconds–turning after about 20–and drained it on a paper towel-lined cookie sheet.

We both enjoyed ours with hummus. He likes roasted garlic, and I love a smoky roasted eggplant variety, both from Kroger. Of course, to bulk mine up, I top it with cauliflower pearls and some carrot planks.

The fried bread is addicting and will only be an occasional splurge. We even thought it would be good sprinkled with powdered sugar in place of donuts.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn